A Pearl Type Green Tea: Biluochun

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A Pearl Type Green Tea: Biluochun

2021-07-12 14:53:03

Biluochun tea has a history of 1,000 years in China. It is originally produced in Dongting Dongshan and Xishan of Taihu Lake, Wuzhong County, Suzhong, Jiangsu Province. The place has a humid and mild climate, perennial clouds and fog, and suitable soil, which provides a good ecological environment for the production and production of Biluochun tea.

The picking of Biluochun requires early, tender and clean picking. The picking period is from before the vernal equinox to the rain.

Picking standard: one bud and one leaf first to one bud and two leaves.

Production process:

1. Withering. Place it on the ground or on a withering rack for tea withering. The laying thickness is generally 3-5cm, and the laying time is 3-8h.

2. Fixation. The memory of using the 6CST series of fixation machines is used for fixation. The color of the leaves turns dark green, when pinching with your hand the leaves are soft, the green smell of tea disappears, and a good tea fragrance is exuded.

3. Kneading and twisting. The rolling is processed by the 6CRT series kneading machine. The leaves are preliminarily formed into strips, and a small amount of juice leaves overflow, and it is slightly sticky when touching with your hands.

4. First time- drying. Use the tea blocking and drying machine for the initial drying of the tea, and cool it to regain moisture.

5. Shaping. This is the key process for the formation of Biluochun tea. It is processed by a double-pans shaping machine. The frying time is about 30 minutes, and the frying tea sticks are curled and the water content reaches 10%.

6. Drying. Control the temperature of the machine at about 60-70°C. Dry in a 6CHZ series dryer until the moisture content of the tea is 5%-7%.

With the above machine, the curled Biluochun can be produced. The color is emerald green, the shape is curved and beautiful.