Production technology of Populus davidiana spring tea

Qingyang Spring Tea is a famous tea produced in Shijing Town, Nan 'an City, Quanzhou City, Fujian Province, China. The production process mainly includes the following steps:

1. Picking: In March of spring, choose the weather with good sunshine, suitable temperature and large temperature difference between day and night for tea picking. Pick the top bud and a leaf, and don't make the leaf too big or too long.

2. Cool: After picking, put the tea in a ventilated and dry place indoors in time to let it cool naturally.

3. Drain the soup: put the fresh tea leaves in the pool, soak them in clear water for about 10 minute, and then pour off the water.

4. Drying: put the tea leaves in the oven and dry them for about 20 minutes with low fire, so that the water content of the tea leaves is lower than 5%.

5. Fan: Put the sun-dried tea leaves on the futon, and fan the wind with a bamboo screen to let them naturally emit fragrance.

6. Stir-fry: You can stir-fry directly in the pot after spreading it at will. When frying, the firepower should be uniform and the time should be appropriate, so that the tea leaves can be heated and heat transferred in the process of continuous activity, and the overall fragrance and taste can be exerted.

7. Rolling: Put the fried tea leaves into a rolling machine, and perform three actions, such as groove clamping, rolling and rolling, to make the tea leaves reach a suitable shape.

8. Drying: the screened tea leaves are put into a large ventilated drying field for air drying and then packaged separately.