How much do you know about Jin Junmei, the leader of black tea?

What is "Jin Junmei" and "Jin"? Only the first batch of spring buds are picked, only one season a year. Only 60,000-80,000 buds can be made into 1 kg, and the yield is as high as gold. "Jun": the first one is named after the founder Liang Junde; It is said that the raw materials are all collected from wild tea trees in Wuyishan Mountain. I hope the prospect of this kind of tea is like a galloping horse. "Eyebrows": Traditional famous teas all have the name of eyebrows, and Jin Junmei tea is as slender as eyebrows, which also means long life.

Jin Junmei originated from Mu Tong Village, Wuyishan City, Fujian Province, the birthplace of world black tea. Origin is located in the southeast of Chinese mainland. The tea hills here are all managed by the traditional "Wuyi farming method", which makes the tea planted here have unique and excellent quality. The average elevation of the main tea-producing areas is 1.200m, with fog and water vapor all year round.

Quality characteristics Jin Junmei looks small and tight. The colors are gold, yellow and black. The golden yellow is the villi and buds of tea. The rope is tight, thin, round and straight, and the seedling bones are heavy and even. The aroma is special, and the dry tea is fragrant; The aroma of hot soup is fresh and pure; Warm soup (about 45℃) is ripe and delicate; Cold soup is elegant, lofty and lasting. Hot and cold drinks are smooth and refreshing, with the characteristics of "clear, harmonious, mellow, strong and fragrant". After soaking 12 times, the taste is still full and sweet.

Processing technology 1. Picking standard: take fresh tea buds and pick the most tender part of tea buds. Tea shoots mature when they grow to 3-5 leaves, and 2-4 leaves are picked when the top leaves are 60% or 70% open, commonly known as "open-face picking".

2. Tea withering: Sunlight withering: The degree of sunburn is generally until it loses its luster, the leaves turn dark green, the top leaves droop, the stems keep bending, and the hands are elastic. After drying, it should turn green again to make its fresh leaves "return to the sun". Indoor withering: spread the collected fresh leaves of Jin Junmei on a bamboo hat, put them on a cool green shelf, and turn them over 2-3 times as appropriate to make them wither evenly. Generally, Minqing was not carried out alone, but jointly with Sun Qing. The moderate degree of cool green is: the tender stems are green, the water is sufficient, and the leaves are fresh without water.

3. Shake-green fermentation: shake-green repeatedly (i.e. dynamically and statically) for 4-5 times for 8- 10 hour, so that the leaves change from hard to soft ("from birth to death"), and the valley is called "green elimination", reaching "green leaves and red edges".

4. Immobilized enzyme: The purpose of immobilized enzyme is to destroy the enzyme with high humidity.

Activity, inhibit the continuous fermentation of tea, so as not to completely lose the temperature, and maintain the unique fragrance of semi-fermented tea.

5. Kneading processing: After 5-8 minutes of continuous kneading, the leaves are rolled into strips, the cells of the leaves are crushed, the juice is squeezed out, adhered to the surface of the leaves, and easily dissolved in water when washed. When kneading, grasp the principle of "hot, medium, fast and short", gently press and control the speed slowly, quickly and slowly.

Storage method (1) Keep away from light and direct sunlight. Store Jin Junmei in a cool and dry place.

(2) High temperature resistance: Jin Junmei belongs to completely fermented tea, and high temperature will further promote the fermentation of tea. If the time is too long, it will easily lead to the change of chemicals in Jin Junmei and the deterioration of tea.

(3) moistureproof. Jin Junmei has a drying process in the last step of the production project, and it is easy to get wet. Jin Jun beauty preservation methods: jar preservation, crock preservation, refrigerator preservation, bag preservation. Generally, the most commonly used storage methods are pot storage and crock storage, which can isolate Jin Junmei from the surrounding air to the greatest extent and avoid the oxidation reaction of tea leaves in contact with air.