Does the Re: insect bite the tea better?
[interview] a Tea Co., Ltd. in Zhangzhou, Fujian Province, carried out a long study: the small green leafhopper must be able to reproduce in a relatively wet and hot environment. It is relatively low in altitude, and is suitable for the reproduction of the green leafhopper in the national calendar (May) and early October.
[explanation]: from May to October, the cicadas can reproduce 11~13 generations. It is not enough to feed so many insects by eating tea. Because they have a habit of tenderness, only like eating new sprouts.
[interview] a Tea Co., Ltd. in Zhangzhou, Fujian Province, carries out long Yu: if once you remove all the roots of the grass, you have finished the shoot tip, the buds are too late, and the worms fly away. By the next season, when you pick it up, there may be a small number of green leafhopper (tea), its state is not very good.
: it was because of the shortage of food that the green leafhopper was transferred.
if there is grass under the tea plant, the situation will be different. It can alternate with the green tea to provide the buds to the small green leafhopper.
when the insect eats tea leaves, it cuts off the grass, leaving only 3~5 centimeters of stalks. When they finished eating the tea leaves, the weeds that had been cut off produced many new buds. The insects flew to the grass and continued to eat. When the green shoots were picked up again, the worms returned to the tea tree for a full meal. So repeatedly, the summer green leafhopper will stay in the tea garden all the time, and the more it grows, the longer it will grow.
[interview] Executive Director of a tea limited company in Zhangzhou, Fujian Province, Yu Shu School: around 30~40 days, it will be reincarnated once and circulated once.
[explanation]: this kind of non pesticide, no spray of herbicide management technology, although different from the traditional way, but not only to help farmers save the money, but also let them sell high prices, such kind of summer tea, who is not happy?
: the Oriental beauty of raw materials are, But if you want to make honey, it's a little bit worse. From the bitter taste of summer tea to the sweet smell, the key is to reduce the content of tea polyphenols in tea. In front, the green leafhopper restrained its production of tea polyphenols with its magical saliva. The rest will depend on processing, and then remove a part. So, what can Yu Shu learn to realize?
[explanation]: the method of Yu Shu is not the way out of it, but a story that has been circulated in Taiwan several decades ago.
[interview] Executive Director Yu Shu Xue of a tea company in Zhangzhou, Fujian Province: this should be an unexpected discovery. There was once a farmer who was careless in management. In the summer, he was eaten by insects. It's a pity to throw it away, so we'll take it for a look.
[interview] a Tea Co., Ltd. in Zhangzhou, Fujian Province, carried out Chang Yu: he went back to tell the tea farmer the message, and everyone did not believe it, saying he was bragging. To brag about what we speak in Fujian dialect is the expansion of wind. So in the beginning, its name in Taiwan is called "Feng Feng Cha".
[explanation]: no matter what you believe it or not, it is an indisputable fact, and it is also a pollution-free tea, exported to Britain, very popular, and later called the Oriental beauty tea. And that special fermentation process has also spread.
the tea grower used half fermentation tea as the most fermented method.
[interview] a Tea Co., Ltd. in Zhangzhou, Fujian Province, carries out long Yu: in fact, we call it light fermentation, medium fermentation, and heavy fermentation. It is the catechin inside. We let it break down to a degree to make a distinction.
: Oriental beauty, if you want to get honey and fragrance, you must remove the bitter substance as much as possible.
but the content of tea polyphenols in summer tea is very high. When processed, it must be transformed by heavy fermentation. And this is achieved through two fermentation, one is before killing, the other is after killing.
Huang Mingzhong from Taiwan, with years of experience in tea, he is very good at controlling the fermenting of the Oriental beauty. The changes in the aroma of tea are the basis for the success of the two fermentation. Before the processing of
, the fresh green tea was emitting a strong green smell. It is the first fermentation task to let the quality change of the grass flavor before killing.
after several turns, the flavor transformation began. The rotation of the shaking machine accelerates the contact between tea polyphenols and enzymes. With a wave of fruit floating away, the shaking will be over.
[interview] Huang Ming, a tea maker of a tea company in Zhangzhou, Fujian Province: you have to stop it when it is the taste we want. We want it to have a faint fruit aroma similar to that of Taiwan's passion fruit.
[commentary]: the green tea should be wrapped tightly with cloth for a period of time. So that the fruit flavor constantly brewing, and then reach a peak.
[interview] a Tea Co., Ltd. in Zhangzhou, Fujian Province, carries out long Yu study: it will produce heat by the effect of this internal fermentation in the case of thick pile. It will be transformed from the original grass green flavor to the flower and fruit fragrance we want.
: most of the grasses become pleasant fruit flavors, and the first fermentation is achieved. At this time, Huang Ming must make a decisive effort to fix the aroma with the killing.
[interview] Huang Mingzhong, a tea maker in Zhangzhou, Fujian Province: to stir fry at the temperature of 160 to 180 degrees C, compared with the ordinary oolong tea, it is a medium temperature, not very high.
: this temperature is enough to make the enzyme lose its activity, so the fruit flavor is set. The oolong tea can be fermented to this extent, but the Oriental beauty also has a two fermentation process.
executive director Yu Shu Xue of a tea company in Zhangzhou, Fujian Province: the most important thing is to make the conversion of ingredients in it more mature.
[commentary]: the two fermentation is about a fast word, and its preparatory action is extremely fast.
[interview] Huang Mingzhong, a tea making technician of a tea limited company in Zhangzhou, Fujian Province: Generally speaking, other tea needs not be so tense.
: the reason why Huang Ming is so nervous is that he has to keep as many water vapor as possible, which is crucial to the second fermentation.
[interview] Huang Ming, a tea maker in Zhangzhou, Fujian Province: because there is water vapor inside it, if you don't keep it, it will evaporate, and it's gone. Wait a minute, the tea poured out dry, completely no moisture, you bubble is also light, so as far as possible to retain those moisture.
the first thing to grow insects is to grow insects, to change insects into new treasures, so that Zhou Rongcheng is no longer worried about pests. At the same time, he begins to twist the tea tradition of Pan Tuo. Farmers are becoming more and more interested in the management of tea without drugs.
[interview] Executive Director of a tea limited company in Zhangzhou, Fujian Province: tea is a healthy and healthy habit. But if there is pesticide residue, if there is some harm, it is actually contrary to what we do not like. Therefore, we are committed to promoting such a pollution-free tea.
[host]: a friend from the island, through a very creative technology, turned the pest into a baby. In the time of spreading the idea of non pollution tea, the tea farmers in the town found a new way out and turned the summer tea that could not be sold to the Oriental beauty. Can this story give you some inspiration?