The taste and characteristics of Meizhan tea, the producing area of Meizhan tea.

Drinking tea is a unique tradition of our Chinese nation. Many people usually have the habit of drinking tea. There are many kinds of tea in the market. Different teas have different functions and are suitable for different people. Meizhan tea is a very common tea.

Taste and characteristics of Meizhan tea

Plum plants are small trees, big leaves and medium buds. The tree is upright, with obvious trunk, sparse branches and long internodes; The leaves are oval, dark green in color, smooth in folds, thick and brittle in mesophyll, and flat and serrated in leaf margin. More flowers, less fruit. The ability to reproduce buds is strong, and the buds grow fast, but they are easy to harden. The annual growth period is about 7 months. Strong adaptability, high yield, and can adapt to different producing areas to make all kinds of tea. It has been cultivated for 100 years, mainly distributed in southern and northern tea-growing areas of Fujian, and also introduced in Taiwan Province Province. Since the 1960s, Fujian Province and Guangdong, Jiangxi, Zhejiang, Anhui, Hunan, Hubei, Jiangsu, Guangxi and other provinces have introduced and cultivated them. 1985 the national crop variety examination and approval Committee recognized it as a national variety, with the serial number of GS 13004- 1985. The tenderness of ebony is poor, so when making oolong tea, it should be tender, sun-dried, gently shaken, so that the fermentation is full, and the pungent taste will become fragrant. Its quality characteristics are: strong tea strips, big growth, fat stems, long internodes, brownish green with dark red spots, yellow or orange soup, strong and mellow taste. Mei station can process white tea, black tea and green tea, and it also needs tender picking. Making black tea is also a high-grade raw material for Bai Lin's works. The white-haired monkey made of roasted green tea is of good quality. The prepared red green tea has a unique orchid fragrance and a mellow taste.

Meizhan tea producing area

Meizhan is the name of a kind of tea tree, also known as big leaf Meizhan, tall foot oolong, clone, small tree type, middle leaf type, medium bud type and medium branch density. Mei Zhan is tall, straight and has a clear trunk. Laoshanmeikeda 1.6 m, crown 1. 1 m, flourishing leaves, only slightly lower than narcissus, thick leaves, oval, dark green, deeper than cinnamon and clearer than Tieguanyin. Mei Zhan originated from Sanyo Village, Lutian Town, Anxi County, Fujian Province. It has been cultivated for more than 10O years, mainly distributed in tea areas in the south and north of Fujian Province, and also introduced in Taiwan Province Province. Since the 1960s, Fujian Province and Guangdong, Jiangxi, Zhejiang, Anhui, Hunan, Hubei, Jiangsu, Guangxi and other provinces have introduced and cultivated them. 1985 the national crop variety examination and approval Committee recognized it as a national variety, with the serial number of GS 13004- 1985. In Guangdong, Meizhou and dapu county, located at the junction of Langfeng Town, Chaozhou and Raoping County, the Alpine Plum Show is produced at an altitude of 900 meters. This kind of tea is foam-resistant, with a general fragrance, but it has a mountain flavor. The dry sample of one bud and two leaves of Meizhanchun tea contains about 3.6% amino acids, 27.5% tea polyphenols, catechins 18. 1% and 4.4% caffeine. Meizhan has strong growth adaptability and high yield, and can adapt to making all kinds of teas from different places, not only oolong tea, but also black tea and green tea. The produced oolong tea has a unique aroma and good quality, while the produced black tea has a high aroma like orchids and a strong taste. Fried green tea has a high aroma and strong taste.

Processing technology of Meizhan tea

1, picking fresh leaves

The picking time of fresh leaves should be chosen in the sunny morning. After the dew of the tea tree is dry, the full single bud should be picked manually, and the new bud should be tender, even, fresh and complete. Non-tea impurities such as fish leaves should be avoided, and pests and diseases should be removed in time. The picked tea leaves should be sent to the factory in time by clean and hygienic means of transportation, and the tea leaves that cannot be sent to the factory in time should be kept fresh and stored reasonably. After entering the factory, the tea leaves are spread out according to different producing areas. The uneven tea leaves are graded, and the extra-large or smallest ones are paid separately, as well as scales, fish leaves, old leaves, pedicels and red buds. In order to achieve the consistency of the same batch of raw materials at the same level.

Step 2 dry up

Withering is to make a single bud lose water properly, become soft and tough, facilitate kneading, promote the transformation of some contents at the same time, and lay a good material foundation for fermentation. Plum buds are long and plump, with high water content, so they need to be withered again, which is beneficial to the degradation of macromolecular compounds in buds into small molecular substances and lays the foundation for the formation of sweet and thick quality of black tea. Withering can be divided into sunlight withering and indoor withering.

malaxation

The kneading room should be low temperature and high humidity, with room temperature controlled at 20~25℃ and relative humidity of 80%~90%. Kneading dough in summer and autumn should be arranged at night or early morning. Because the single bud of raw materials is tender, it is mainly kneaded lightly, and the principle of "light, heavy and light" is mastered. No pressure is applied at first, and then it is applied in stages. Before the end of kneading, the pressure should be reduced to make the tea strips round and the tea juice recover. Generally, 55-type kneading machine throws about 50kg of leaves, and the time is about 60 ~ 120 min. The cell breakage rate should be above 90%, the strips should be tight and thin, the tea juice should be attached to the surface of the tea strips, and it is appropriate to hold it with your hands without overflowing the juice.

Step 4 ferment

Fermentation is the key process to form the unique quality of black tea. The purpose is to promote the enzymatic oxidation of polyphenols. Buds and leaves are placed in a bamboo frame of a fermentation rack and kept moist for fermentation. The optimum temperature of fermentation chamber is 20~25℃. Fermented leaves are generally 2 ~ 5℃ higher than room temperature, and it is appropriate to keep them at about 30℃. When the blade temperature rises to 35℃, it should be stirred in time. The fermentation room is equipped with humidifier, heater and exhaust fan to adjust the temperature and humidity, and the relative humidity is 90%~95%. When the room temperature is lower than 20℃ and the relative humidity is lower than 90%, the temperature should be increased and humidified. Keep air circulation in the fermentation room, spread leaf thickness 10 ~ 15 cm, high and low temperature, and stir once an hour. After fermentation, the leaves disappeared with the smell of grass, and fresh flowers and fruits appeared, and the color of the leaves became moderate. The whole process lasted 2 ~ 5 hours.

dry

Drying is divided into two stages: wool fire and foot fire, with intermediate cooling. The high temperature of wool fire destroyed the activity of polyphenol oxidase, evaporated water and stopped fermentation. Generally, a hand dryer is used, the temperature is controlled at 120℃, the time is 10 ~ 12 min, and it is appropriate to dry the tea until it has thorns and the water content is about 20%. The middle part is spread to cool and dissipate heat, so that the water in the tea leaves can be redistributed. Low temperature slow roasting (slow fire roasting) has sufficient firepower, and the rope is further tightened to make the crude tea fully dry and easy to store. Generally, the aroma extractor (oven) is used, the temperature is controlled at 70 ~ 80℃ for 4 ~ 5h, and it is appropriate to bake the tea until the aroma is exposed, and the water content is 7%.

The benefits of drinking sour plum tea.

1, reduce fat and lose weight

Caffeine, inositol, folic acid, pantothenic acid and aromatic substances in tea can increase gastric juice secretion, regulate fat metabolism and reduce blood lipid and cholesterol. All drinking tea can reduce blood fat and lose weight.

2, refreshing

Drinking tea can speed up brain operation, eliminate fatigue and improve work efficiency. Because the caffeine in tea is absorbed by the human body, it can not only excite the central nervous system, keep a clear head and be quick-thinking, but also accelerate blood circulation, activate bones and muscles, promote metabolism and eliminate fatigue.

3, prolong life

Drinking tea regularly can prolong life, and the tea contained in Meizhan tea would rather control the peracid lipid produced by human body and prevent aging. A Japanese scientist compared the over-acidification effect of vitamin E and tannin on fatty acids, and concluded that it was tea tannin, and its effect was 19 times that of vitamin E. Therefore, the anti-aging effect of tea tannin was far better than that of vitamin E.

4. Tooth protection and eyesight

The fluorine content in tea is high, and the fluorine content per 100 g of dry tea is 100 mg ~ 15 mg, of which 80% is water soluble. If everyone drinks 10g tea every day, they can absorb 1mg ~ 1.5mg of water-soluble fluoride. Moreover, tea is an alkaline beverage, which can inhibit the reduction of calcium in the human body, help prevent dental caries, protect teeth and strengthen teeth. According to relevant data, the experiment of "gargling with tea after drinking" among primary school students can reduce the incidence of dental caries by 80%. According to the investigation of relevant medical units, 28.6% cataract patients have the habit of drinking tea; 7 1.4% have no habit of drinking tea. This is because vitamin C and other ingredients in tea can reduce the turbidity of eyes, and drinking tea often has a positive effect on reducing eye diseases, protecting eyes and improving vision.

5. Beauty and skin care

Tea polyphenols are water-soluble substances, which can remove greasy face and astringe pores, and have the effects of disinfection, sterilization, anti-aging and reducing the damage of ultraviolet rays in the sun to the skin. Meizhan is the name of tea varieties, which can make different kinds of tea. Black tea has good quality and taste. Meizhan black tea contains a lot of nutrients, and it is good for your health to drink it in moderation.