The quality standard of Liubao tea
Quality Standard Varieties The Cangwu County population, the Guangxi large leaf species, and their varieties and strains were selected and bred. [7] Site conditions The altitude of the protected area is ≥100m. Hilly landforms, the soil type is red yellow soil or reddish red soil, the soil pH value of the tillage layer is 4.2 to 6.5, and the soil organic matter content is ≥ 1.5%. [7] Cultivation management 1. Seedling breeding: Asexual reproduction or sexual reproduction. 2. Tea tree planting: The time is in the early winter or early spring, with a density of 45,000 to 75,000 plants per hectare. 3, fertilization: the use of cooked organic fertilizer-based, with the right amount of chemical fertilizer, calculated according to each harvest 100kg dry tea, organic fertilizer application ≥ 500kg. 4. Environment and safety requirements: The use of pesticides, fertilizers, etc. must comply with the relevant national regulations and must not pollute the environment. [7] Picking method 1, picking time: fresh leaves are generally picked from March to November. 2. Picking standards: one bud to one leaf to one bud of three or four leaves and equal tenderness to the clip leaf. 3, picking methods: manual picking or mechanical picking. [7] Processing technology The processing technology of Liubao tea includes the two processes of primary production and refining. First, the initial processing process: fresh leaves → fixing blue → early rubbing → heap boring → rubbing → dry → Maocha Second, the initial processing technology requirements: 1. Fresh leaves: The tea leaves of suitable varieties are used as raw materials. 2, Fixing: To be uniform, to keep the leaves soft, the leaf color turns dark green, the smell of grass basically disappeared as moderate. 3, the initial rubbing: rubbing the temperature to become a strip. 4, heap boring: After the end of the initial rubbing to build piles stuffy, when the heap temperature reached 55 °C, the timely turning of heat, when the heap temperature dropped to 30 °C and then gather and build heap, continue to heap until moderate. 5. Re-knead: Knead again into strips. 6, dry: dry to tea moisture content does not exceed 15%, become Maocha. Third, refining processing process: Maocha → screening → Matching → stacking → steaming → pressing molding → aging → finished products. Fourth, refining processing technology requirements: 1. Screening: The tea will be sifted, sifted, and sorted. 2, match: According to the quality and grade requirements for the classification of the match. 3, dumplings: According to the tea grade and climatic conditions, carry out rubbing heap fermentation, timely turning piles of heat, until the leaf color brown, issued mellow can be. 4, steaming: 渥 pile moderate tea steamed by the soft, the formation of loose tea. 5. Pressing and forming: When the hot tea is pressed, it will be pressed into a shape of a mortar, a brick, a cake, a loquat, etc. 6. Aging: Put the tea in a clean, cool, ventilated, uncluttered environment. When the temperature of the tea is reduced to room temperature, the water content of the tea is reduced to below 18%. First move to clean, and the relative humidity is 75%. 90%, aged at 23°C to 28°C in an uncontaminated environment (caves), and then moved to a clean, cool, dry and uncluttered warehouse. The aging time is not less than 180 days. Fire Smoke Extractor,Portable Smoke Exhaust Extractor,Mobile fire fume extractor joho(HK) Technology Co. , Ltd. , https://www.joho-safety.com