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Published: March 12th 2020
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Chinese people prefer to taste teas rather than just drink them. Savoring tea is not only a way to discern good tea from mediocre tea, but it also allows people to enjoy the drinking of the tea itself. From ancient times, tea cultivation, processing, serving and tasting have all been considered very difficult abilities to master. Now, these talents are collectively known as the tea ceremony. Many people don't know how normal tea is made, not to mention the traditional manual tea. There are over 10,000 hectares of mountain tea estates in Baima(White Horse) Mountain of Wulong. Today I will tell you about the whole operation from tea picking to tea processing.
·Tea Picking The earliest time to pick tea is around the Qingming Festival (Tomb-Sweeping Day) in early April. This is known as “the first tea”. As the saying goes, the first tea is fragrant while the second is sweet. What we call “pre-Ming tea” is actually the first tea. Farmers only pick the new buds. Don’t know how to do it? Don't worry, when you try it in the Baima Mountain Tea Field, the ladies who work there will teach you.
Please
remember: for tea leaves, the more tender they are, the better. Don’t forget that the best way to pick leaves is to break them off instead of cutting them with nails. Usually, it takes one to one and a half kilograms of leaves to make tea.
·Tea making Step 1: Roast Tea It is very important to keep the pot clean.Then heat the pot, it shouldn’t be too hot or too cold, but rather pleasantly in the middle. The flavor of the tea would be influenced by excessive temperature. Pour the leaves into the pot and stir-fry them with your hands or chopsticks until they become soft. Watching the lady roast the tea, don’t you want to try it yourself?
Step 2: Knead Tea Put the roasted soft leaves into a dustpan. We must knead them while they are still hot, just like kneading dough. When the leaves are kneaded into a ball and have cooled down, we can then unroll the ball.
Step 3: Re-roast and re-knead Put the leaves in the hot pot and re-roast them. Repeat step 2 five times.
Step 4: Stir and Dry Put the leaves in a hot pot, and stir them for five to ten minutes. When they are almost done drying, stop stirring so they don’t break. Finally, turn off the heat and use the afterheat to dry them.
Tea is graded after drying. It is classified into court grade, super grade, grade 1, grade 2, grade 3, etc. Each grade of tea is different. I believe everyone wants to drink the best tea and taste the unique flavor of the tea.
After experiencing the tea-making process in the Baima Mountain Tea Garden, I really understood the difficulty that went into making a good cup of tea. Tea picking is manual work while kneading tea is a very technical task. After hard work, a cup of tea can be very refreshing. Also, if you eat too much oily food, a cup of strong tea can soothe your stomach. These are just some of the ways tea can be beneficial to you and your body.
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