Grade varieties of Longjing tea

In the past, West Lake Longjing tea was divided into special grade and first grade 1-10 * *1,in which the special grade was divided into special grade1,special grade 2 and special grade 3, and the rest grades were divided into five grades, and the "middle grade" of each grade was set with grade standard samples. After a little simplification, it was changed to special grade and grades 1 to 8, and * * * was divided into 43 grades. At 1995, the grade of West Lake Longjing Tea was further simplified, with only super grade (divided into super grade 2 and super grade 3), from grade 1 to grade 4; In the same year, Zhejiang Longjing tea was divided into super grade and 1-5 grade, with a total of 6 grades.

Super-class, one bud and one leaf bloom, smooth and smooth.

One bud and one leaf at the first level, including one bud and two leaves, is flat and smooth.

Two stages, one bud and two leaves spread out, are flat.

The third stage, one bud and two leaves, contains a small number of two-leaf clips, and is still flat.

The fourth grade, one bud, two or three leaves and the opposite leaves are still flat, wide and not smooth.

Five stages, one bud, three opposite leaves, flat and rough.

Varieties of Longjing tea: Group species is the earliest variety of Longjing tea and the best quality tea at present. Now people often say that the West Lake Longjing tea on Shifeng Mountain is this variety. Generally speaking, the picking time of group species is later than that of other varieties, and it is around Qingming. The planting area of this variety is limited to the West Lake production area, and the area is very limited. Longjing 43

Longjing 43 is a clonal national variety selected from Longjing population by Tea Research Institute of Chinese Academy of Agricultural Sciences. Shrubby, mesophyll, semi-spreading, densely branched. A very early-maturing variety, one bud and one leaf stage in Qingdao area is in the middle and late April. Strong germination ability, high germination density, short, strong and hairy bud leaves. The dry sample of one bud and two leaves of spring tea contains about 3.7% amino acids, tea polyphenols 18.5%, total catechins 12. 1% and caffeine 4.0%. Suitable for making famous flat green tea, such as Que Tongue, Longjing and Yu Ye.

Features: suitable fragrance and concentration, lasting sweetness. Longjing 43 is generally suitable for frying into green version, and the soup is green and bright. Longjing, the giant Buddha, is produced in Xinchang County, Zhejiang Province, the hometown of famous tea in China, and mainly distributed in alpine tea areas above 400 meters above sea level. product

It is formed by spreading green, deactivating green, spreading green, drying, screening and shaping the tender bud leaves of pollution-free tea gardens in high mountains. Its shape is flat and smooth, sharp and straight, its color is green and even, its fragrance is tender and smooth, lasting, slightly blue, its taste is fresh and sweet, its soup is yellow-green, its leaves are tender and bright, and it has a typical alpine tea flavor. It is famous for Huishan Town, Jingling Town, shaxi town and Tianmu Mountain. It is in a straight line with the sky. Its peak enters heaven, climbs five sacred peaks, and casts a shadow in China. The ladder mountain range is hundreds of miles long and begins to turn to the southeast here. The great poet Li Bai praised the extraordinary momentum of Mount Tianmu in his poem "Climbing Mount Tianmu in Dreams". For thousands of years, many people have known about Tianmu Mountain, but not many people know that Tianmu Mountain produces famous tea. The raw material of Tianmufeng Longjing is produced in Tianmu Mountain, a land of rime at an altitude of about 800 meters. Its shape is flat and smooth, its smell is fragrant and elegant, and its taste is fresh and sweet. Beads are hidden in leaves when brewing. The content of tea polyphenols is about 16.3%, which has high nutritional value. Has good health care function. It can be called the largest Buddha Longjing. Longjing tea has fine picking, different grades and different picking standards. From spring tea, from tea bud germination to new bud formation, fresh leaves have different names. Generally speaking, high-grade tea (Teyi, Teyi, Teyi) should be picked before Tomb-Sweeping Day, and only dragon teeth (single bud) and sparrow tongue (one bud and one leaf blossom, and the bud is longer than the leaf, and the length is 1.5-2 ocm) should be picked. Mid-grade tea (L-grade, 2-grade and 3-grade tea) is picked in front of Grain Rain, and the collected fresh leaves are called flag guns (one bud and one leaf half spread) and coarse flag guns (one bud and one leaf spread and one bud and two leaves spread first, with a length of 2.3-27 cm); Low-grade tea (below grade 4 tea) is picked in Grain Rain, and the fresh leaves are large (one bud, two or three leaves and the opposite leaves with the same tenderness, 2.8-3 years long). SCM)。 At present, due to the progress of science and technology and the application of new cultivation techniques, the mining period of Longjing tea is greatly advanced. For example, the greenhouse tea garden can be mined during the Lantern Festival. No matter what kind of fresh leaf raw material, it should be picked with a handle, and the bud leaves should bloom evenly, and they should not be broken without taking the lead, especially for spring tea, and the picking requirements are more stringent. Fresh leaves should be picked lightly, packed in bamboo baskets and stored in bamboo baskets to prevent gravity from squeezing fresh leaves and ensure the quality of fresh leaves. Long ago, Longjing tea was picked more carefully. Before the Ming Dynasty, tea was mined when only buds were exposed on the crown, and all buds were picked. "Grain Rain tea, catch all", for Longjing tea, which has always been famous for its fine picking and delicate raw materials, it is said that the fresh leaves after Grain Rain are coarse and old raw materials.

Therefore, the first tea (spring tea) at that time had to be finished before the long summer, and it took 1 many months before and after, and the picking period was short, which was related to the first bud picking of Longjing tea. The second tea was picked in Xiaoman and died a few days behind the scenes; Three kinds of tea are mined in summer solstice and end a few days before the heat; Four kinds of tea, also known as Xiaochun tea, were mined about 10 days before beginning of autumn and closed in Bailu. At that time, tea farmers thought that tea was picked after a thousand years, and the tea canopy was easy to freeze. Now the picking standard of Longjing tea is much looser than in the past. Generally, the raw materials of super Longjing tea are one bud and one leaf. The raw materials of L-3 Longjing tea are one bud and one leaf and one bud and two leaves. The raw materials of grade 4-5 Longjing tea are mainly one bud, two leaves and young leaves, with a small amount of one bud and three leaves; The raw materials of Longjing tea below grade 6 are mostly two or three leaves in pairs. Due to the relaxation of picking standards and the extension of tea picking period in winter, fertilization management is more important than in the past, so the closing time of the garden is delayed by about 1 month.

Longjing tea not only pays attention to picking, but also attaches great importance to raising sunshade, and the two are closely related. In addition to cleaning the awning after the first tea picking (all the fresh leaves left in this season are picked clean) to promote the early appearance of tea buds, leaves should be left for the second tea, the third tea and the fourth tea, leaving leaves that do not meet the tender requirements of raw materials. If there are few leaves in a tea garden, you can leave two teas and only pick them. If there are too many leaves left, it is considered bad. It will delay the germination of tea in the next year for a few days, which is the most taboo for Longjing tea picking, because Longjing tea is picked early, and people say that "picking three days early is a treasure, and picking three days later is a natural grass". Under normal circumstances, the number of leaves left is appropriate for tea trees not to show branches. After the fresh leaves are collected, the picking management personnel will check and accept them from several aspects: whether the raw materials meet the requirements of Longjing tea as a whole; Whether the size and color of fresh leaves in the same batch are consistent; Whether the fresh leaves are blooming, unbreakable and red. If it does not meet the requirements, it should be handled in time. Fresh leaves must be spread and screened before they enter the factory and get paid.

(-) Diffusion

After fresh leaves arrive at the factory, they should be divided into five parts before spreading:

First of all, the fresh leaves of different varieties should be separated.

Second, cleaning leaves should be separated from rain leaves.

Third, the tea in the prime of life (including platform renewal) should be separated from the old tea.

Fourth, the tea on sunny slopes should be separated from the tea on shady slopes.

Fifth, the leaves picked in the morning should be separated from those picked in the afternoon. Because fresh leaves are different, their bud leaf size, leaf thickness, color depth, stem diameter and water content are also different. For example, the fresh leaves of old tea trees have thin stems and thin leaves, and the frying temperature is low. If it is mixed with fresh mature tea leaves with thick leaves, big buds and thick stems, the former will have scorched edges due to high temperature, while the latter will have red stems and red leaves due to insufficient temperature. Another example is the fresh leaves of sunny tea trees, which are green and yellow in color, and the fresh leaves of shady tea trees are green and black in color. If they are mixed together and fried, the color of the finished tea will be rich and colorful. On the basis of the five-point principle, fresh leaves need to be stacked in stages and spread separately. The purpose of spreading is to improve the quality of tea. After fresh leaves are picked and fried, dry tea has a green smell, while dried Chaze made of raw materials has no green smell. Exposed leaves with high water content, thick fresh leaves, dry tea without spreading, black color, many lumps (also called tea turtles), rough and unsmooth tea surface, especially secondary tea. The dried tea fried with fresh leaves is green in color, free from caking, smooth in surface and obviously improved in tea quality. The second is to improve work efficiency, save energy and reduce costs. Take the green pot of 1 grade Longjing tea as an example, each pot is fried with 150g of tea at 75-80℃, and the fresh leaves that are not spread green need 17min, while the fresh leaves that lose water after spreading green only need 10%- 15%. The fresh leaves of high-grade Longjing tea are delicate and must be laid on soft plaques, baskets or reeds, not on concrete floor. Otherwise, you need to sweep the leaves with a broom when collecting, which is easy to break the bud leaves and lead to redness. At the same time, the cement floor is dusty and does not meet the product hygiene requirements. The spreading thickness of fresh leaves of high-grade Longjing tea should generally not exceed 3.5cm. If there is no fried raw material, it can be thinned. 7- 10 cm is suitable for fresh leaves of mid-range Longjing tea; The fresh leaves of low-grade Longjing tea can reach 24cm or thicker. When the weather is dry and frying is not as good as harvesting, you can spread it thicker, but not too thick, otherwise the fresh leaves will turn hot and red. Spreading degree must reach the standard of water loss rate 10%- 15%. The diffusion time depends on the weather, usually 8-24 hours; It can be spread thinner and longer in rainy days. Sunny days and dry days can be thicker and shorter. If the diffusion time is too long; It will cause the tea soup to turn yellow and affect the quality. Fresh leaves should be properly turned during spreading, so that the moisture of fresh leaves begins to be uniform. Generally, it is necessary to gently turn the blade 1 time within 4-6 hours. Excessive leaf turning will damage the bud leaves and produce redness, which will affect the quality of finished tea. If the weather is dry and it is too late to fry the tea, you can leave the tea open and close the doors and windows. But after several hours of spreading, some fresh leaves lost more water and began to wither. You can grab them gently with your hands and fry them first. If it is a rainy leaf, you can turn it over several times, open the doors and windows, let the indoor and outdoor air circulate, and let the water on the surface of fresh leaves dissipate faster, so as to fry it in time.

(2) Screening

The picking requirements of Longjing tea are very strict, but no matter how carefully picked, some bud leaves will inevitably be broken, and a small number of bud leaves that do not meet the picking standards will inevitably be mixed. In order to facilitate frying and improve quality, raw materials must be screened before making sand. Different sizes of fresh leaves need different frying temperatures. If three kinds of fresh leaves are mixed together and fried at the temperature required by two kinds of fresh leaves, the small fresh leaves will be scorched because of the high temperature; If small and medium-sized fresh leaves are fried at the required temperature, large fresh leaves will produce red leaves because the temperature can not meet the requirements. Therefore, screening is needed, which is the 1 purpose of fresh leaf screening. In order to make the shape and size of dry tea made of three kinds of fresh leaves uniform, it can be fried separately through screening. The big fresh leaves can be made tighter, and the small fresh leaves can be made wider and bigger as far as possible, so that the fried dry tea is uniform in size and beautiful in appearance. This is the second purpose of fresh leaf screening. Different fresh leaf materials have different screening methods.

1. First, put out the top (sieve surface) of fresh leaves obtained by merging high-grade dragons with a square-eye sieve 1, and screen out the bottom (sieve bottom) with a No.3 middle sieve; Take the No.4 screen as the base, the screen surface is the third gear, and after the impurities are dusted out with a big soft mouth dustpan, the tea core is the bottom of the screen. Because the raw materials are delicate, they should be prepared together with classification (screening and air separation), otherwise it is easy to produce burnt edges and red leaves.

2. When the mid-range Longjing tea is fresh, the sieve head should be screened out with square holes first. 1, then use No.2 screen to extract the middle screen, finally use No.3 screen to screen out the third screen (screen surface) and screen bottom, and use a soft-mouth dustpan to dust out the screen bottom to form tea core. The fresh leaves in the back section of mid-range tea are bigger, so the sieve should be replaced. First, use a small walnut sieve to lift out the machine head, then use a square-eye sieve of 1 to lift out the middle sieve, then use No.2 to screen out the third gear and the bottom of the sieve, and use a soft-mouth dustpan as a base to dust out the bottom of the sieve.

3. Screening the fresh leaves of low-grade Longjing tea. The fresh leaves of low-grade Longhe tea are larger. Lift out the machine head with a large walnut screen, then lift out the middle screen with a small walnut screen, then screen out the third screen (screen surface) and screen bottom with a square eye of 1, and dust out the screen bottom with a soft-mouth dustpan. In the later stage, the fresh leaves of low-grade Longjing tea are thicker and need not be screened. However, at present, Longjing tea generally does not fry fresh leaves. Longjing is a famous tea in China, which is not only related to the climate and soil environment of Longjing producing area, but also related to the production technology of Longjing. The production method of Longjing is mainly the following ten manual frying methods.

1. Grab: separate your thumbs, put the other four fingers together, palm down, slightly bend, grab the tea leaves and shake them up and down, so that the tea leaves in your hands can reciprocate back and forth along the wall of the pot, and the tea leaves in your hands can be interchanged inside and outside.

2. Shake: Separate your fingers and gently and evenly shake the tea leaves into the pot.

3. Take: Shake the tea leaves into the pot, that is, palm down, and press the tea leaves to the bottom of the pot, so that the tea leaves are naturally spread out into a flat shape.

4. Extension: stick the tea by hand, stick the tea on the pot, and bring the tea from the bottom of the pot along the wall of the pot so as to repeat the next shaking action.

5. Pressing: Press the tea leaves with four fingers and palms to flatten the tea leaves into strips. Mainly used in the post-green pot stage.

6. Push: Push the tea leaves caught on the back wall of the pot to the bottom and front wall of the pot with the palm of your hand, so that the tea leaves become flat and smooth in the process of pushing and frying.

7. Fastening: The technique is similar to grasping, but it is more powerful. Fasten the tea leaves with wrist force to make the tea strips tight and straight.

8. Dumping: By changing the technique, the tea leaves that have been lifted or caught are instantly put back in the hands, which plays the role of sorting out and dispersing water. Mainly used in the early stage of steamer.

9. Grinding: when grasping and pushing, the hands, tea leaves and the wall of the pot are constantly rubbed with a relatively fast reciprocating motion to increase the smoothness of the tea leaves and grind off the fluff, which is mainly used in the later stage of the pot.

10. pressure: there is no special technique. When grasping, pushing and grinding, increase the pressure on tea leaves to make them smoother.