A detailed explanation of the processing flow of Xizi Liren tea, explained in one article
Xizi Liren tea is produced in the area of the eastern slope of Dongbai Mountain in the southeast and the Longmen Mountain range in the western mountainous area of Zhuji City, the hometown of Xishi. The main peak of Dongbai Mountain, Taibai Peak, and the main peak of Longmen Mountain, Sanjie Peak, both have elevations higher than 1000 m. Here, mountains surround the area, peaks rise one after another, appearing and disappearing in undulation, with lush trees, year-round shrouding clouds and mist, and ever-flowing clear waters. The entire climate environment forms the high-mountain wonder of "fog everywhere in the morning and evening on clear days, clouds all over the mountain on rainy days." Tea trees grow for a long time under diffused light and are nourished by rain and dew, so the buds and leaves are plump and tender and rich in internal substances, which lays a good material foundation for the unique quality of Xizi Liren tea. The superior natural environment and exquisite picking and processing techniques create the unique quality characteristics of Xizi Liren tea: the appearance is upright and elegant, slightly tight, and the color is green and emerald; the liquor color is tender green, clear, and bright; the taste is fresh and tender and refreshing; the infused leaves are all buds, plump, even, tender green, and bright. In April 2003, Xizi Liren tea won a gold award at the Shanghai International Tea Culture Festival and China Famous Tea Premium @#@119@#@. In June of the same year, it was rated as a first-class famous tea in the 15th Zhejiang Province Famous Tea Evaluation.
In July 2003, tested by the Tea Quality Supervision and Inspection Testing Center of the Ministry of Agriculture, no pesticide residues were detected, fully meeting the requirements of the NY5017 "Pollution-Free Food Tea" standard. The production process of this tea is divided into 6 steps: spreading, fixation, initial baking, shaping, re-baking, and final drying.
1. Picking
The picking standard is sturdy buds that have not yet unfurled. The buds are required to be complete, plump, even, clean, and green and emerald in color. Do not pick diseased or insect-damaged buds, purple buds, or frost-damaged buds, and do not include fish leaves, stem bases, or leaves.
2. Spreading
The freshly picked buds should be promptly and gently placed in a thin layer on a clean bamboo tray. The spreading location should be clean, cool, and well ventilated. The spreading time is generally 4-6 hours. Dew-covered buds need a longer spreading time. Gently turn them several times during the process, and make sure not to damage the buds. When the buds naturally wilt and soften, the color turns darker, and a faint fresh fragrance appears, they can proceed to the fixation step.
3. Fixation
Electric woks, multi-function machines, and drum fixation machines can all be used for the fixation of Xizi Liren tea.
(1) Electric wok fixation. The wok temperature is 120-130°C, the leaf amount is 150-200 g, and the techniques are a combination of tossing, covering, and shaking, until the buds become soft and the color changes from fresh green to dark green. When the fixation is even and thorough, remove from the wok and spread to cool. Generally, it takes 6-8 minutes.
(2) Multi-function machine fixation. The leaf amount is 100-150 g per groove, and the groove temperature is required to be 130-140°C, with the temperature high first and then low. It takes 4-5 minutes, until the tea buds are no longer sticky when pinched by hand and the tea fragrance is revealed, then unload from the machine.
(3) Drum fixation machine fixation. The machine should be preheated for half an hour first, and the leaf amount should be flexibly controlled according to the temperature level, rotation speed, and speed of leaf discharge. Observe the discharged leaves frequently to ensure the buds have no burst spots and are not scorched, and that the fixation is even and thorough.
4. Initial baking and shaping
For initial baking, use a bamboo baking basket covered with white cloth, and master the essentials of suitable temperature (85-90°C), thin spreading, frequent turning, and short baking. When the surface of the tea buds is slightly dry, remove from the baking and spread to cool, then begin shaping. For shaping, use an electric wok at 70-80°C, with a leaf amount of 150-200 g, using a gentle grasping and pressing technique, and keep the buds round and straight and the color emerald green. Remove from the wok when 80% dry. If a multi-function machine is used for shaping, control the groove temperature at about 80°C, with a leaf amount of 100-150 g per groove, and stir-fry until the tea buds are tight and straight and 80% dry. The general stir-frying time is about 6 minutes.
5. Re-baking and final drying
Re-baking is for enhancing aroma, and the temperature is appropriately increased compared with shaping, to 80-85°C. After re-baking for 3-4 minutes, the tea buds enter the final drying step. Final drying is carried out in an electric wok, with the temperature controlled at 60-70°C, using gentle grasping and gentle pressing to keep the buds tight, straight, green, and emerald. Stir-fry until the tea buds can be rubbed into powder by hand and the moisture content reaches 5%-6%, then remove from the wok and spread to cool.
The dry tea is sorted, graded, and bulked, then bagged and stored in a lime jar, and packaged again when sold.