Qian gang hui Bai cha

Qiangang Huibai Tea in Shengzhou is one of the main famous teas in Zhejiang Province. It is produced in Qiangang Village at the southern foot of Siming Mountain Range, with a famous history of more than 100 years. In fact, Qiangang Huibai tea and Pingshuizhu tea in Shengzhou all evolved from Guyuezhou tea and Tunxi tea. Since China's tea began to export, the two began to go their separate ways. The former became a famous domestic green tea and the latter became a famous export green tea. In ancient times, the tea produced in Yuezhou was collectively called Yuezhou tea. Shengzhou has been the producing area of Yuezhou tea since ancient times. In the Western Han Dynasty, Shengzhou was called Tongxian County, and in the upper reaches of Cao 'e River, Shengxian County was called Tongxi. Therefore, the tea produced in Shengzhou is also called Tongxi Tea, with excellent quality. The appearance of Qiangang Huibai tea is characterized by curly flowers, green color, frost in the green and hidden buds. People call it "Qiangang Huibai", also known as "Huibai tea". The leaves are light green with jade white at the bottom, soaked in a cup, the soup is light yellow and clear, the bud front stands upright in the middle, the tenderness is good, the aroma is fresh, the taste is mellow and refreshing, and it has a fresh and sweet aftertaste, which is one of the treasures of green tea in China. In a word, Qianganghui white tea has won the appreciation of consumers with its unique flavor of clear juice, green leaves, mellow aroma and sweet and refreshing taste. The picking and processing of Qianganghui white tea are also very particular. The picking period of Huibai tea is generally around Grain Rain, and the picking standards are strict. Before Grain Rain, one bud and one leaf are picked to make high-grade Huibai tea. Mid-range whitening of one-bud and two-leaf system developed in Grain Rain after harvest; The next stage of whitening raw materials is from one bud and two leaves to one bud and three leaves. After the fresh leaves are picked back, they should be carefully selected, and the leaves damaged by diseases and pests should be removed until the size of leaf buds is even, tender and tidy, and then they should be spread out in different grades. The tea picked during the day should be fried that night until it is finished. The traditional manual operation is still used in frying, and the tea-making process is exquisite and meticulous. The whole tea-making process is divided into seven processes: deactivating enzymes, primary kneading, primary baking, secondary kneading, secondary baking, secondary baking, secondary baking and steaming. Fixing is carried out in a flat pot, the pot temperature is generally 200-220 degrees Celsius, and the amount of leaves thrown is about 1.75 kilograms. Hold a special bamboo fork with both hands to suffocate and kill, and master how to suffocate and throw less. This is an important feature of Qiangang Huibai frying technology, which plays an important role in eliminating red leaves in green tea, maintaining the inherent color of green tea and maintaining the aroma and taste of tea. This method of killing green is called "Maeoka's killing green"; Other green tea producing areas in Zhejiang follow suit. After the revolution, it is necessary to spread it cold, sieve and winnow the pieces, pick out the stalks, and box and seal it in time.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)