A detailed explanation of the picking and processing workflow of Shucheng Orchid tea

Shucheng Orchid tea is produced in Anhui, China. There are two explanations for the origin of the name Orchid tea: one says that the buds and leaves are connected on the branch and look like a stem of orchid grass flowers; the other says that the picking and processing take place when mountain orchids are in full bloom, and the tea leaves absorb the orchid fragrance, hence the name.

Picking: The garden opens around Grain Rain. One bud and two or three leaves are used to make small Orchid tea, and one bud and three or four leaves are used to make large Orchid tea. After the fresh leaves are brought back, they are air-dried until the surface water is gone, then processed promptly, striving to pick and process them on the spot.

Craft: It is divided into three steps: fixation, first baking, and full baking.

Fixation: An inclined wok is used for fixation, with two or three woks grouped together and built into one stove. The bamboo-leaf brooms for stir-frying tea come in large, medium, and small sizes. The large broom has coarser and harder bamboo strands, while the small broom has finer and softer bamboo strands. The bamboo strands and the handle are each about one chi long, with a diameter of three to five cun, and they are selected according to the degree of tenderness of the fresh leaves. For the fixation temperature, the bottom of the first wok shows a slight red, and the temperatures of the remaining woks decrease in turn. The leaf quantity added is 100-150 grams, and must not exceed 250 grams. After the fresh leaves are put into the wok, use the bamboo-leaf broom to stir-fry in a circular motion, shaking off the steam, with the movement first slow and then fast. When the leaves become soft, switch to a tight grip to spin the leaves into the bamboo strands, which has the effect of rolling the strips. Combine the tight grip and the loose grip, so that the leaves pass in and out within the bamboo-leaf broom, that is, tight grip for rolling and loose grip for loosening. Cleverly combine the two stir-frying methods, so that the leaves are both rolled into strips and keep a jade-green color, with a fresh and brisk fragrance. Fixation uses three woks, requiring the first wok to stir-fry until withered, the second wok to stir-fry until cooked, and the third wok to stir-fry until finely formed into strips.

First baking and full baking: The first baking temperature is high and the leaf quantity added is small, while the full baking temperature is low and the leaf quantity added is large. Turn while baking, turning lightly and frequently, to prevent broken buds and crushed branches. After the first baking reaches 70 percent dryness, spread it to cool and sort out impurities, then carry out the full baking. After being fully dried, it is immediately packed into barrels for storage.

Characteristics: The strip cords are finely rolled and curved like hooks, the buds and leaves form clusters, the color is emerald green, even and lustrous, the downy tips are visible, the fragrance is orchid-like, fresh and lasting, the taste is sweet and mellow, the liquor color is tender green and clear, with a light golden-yellow luster, the infused leaves are even and uniform, showing a tender yellow-green color, with tender stems and strong buds, and thick leaf texture. When brewed, it looks like an orchid blooming.