Bao Jin Golden Green Tea
- 产品描述
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- Commodity name: Bao Jin Golden Green Tea
- Commodity ID: 1187333183251304448
Bao Jin Golden Green Tea Origin: Hunan, China Harvest Time: Spring Taste: Chestunt flavour with honey sweet Description: Baojing County Golden Tea was designated as tribute tea during the Jiaqing period of Qing Dynasty. The history of tea cultivation and production in Jinjin Village, Hulu Town has been more than 300 years. For a long time, the local people have used golden tea as a traditional drink to dispel fatigue and quench thirst. The process flow of processing technology: fresh leaf spreading→fixing→kneading→unblocking→primary baking→curling→rebaking→finished product. The fresh leaves are spread out to a thickness of 2 cm to 5 cm. The temperature in the cylinder at 20 cm from the tip of the casting leaf of the killing machine is about 130 °C, and the temperature at the exit of the cylinder is above 90 °C, until it is completely killed. Kneading master the light-heavy-light rolling principle, knead until the tea leaves are formed into strips and the tea juice overflows. Drying: Bake and fry until 60% dry at first, and let it cool out of the pan. Dry and roll (bake) and fry until the hands are kneaded into powder, the aroma is full, and the water content is less than 5%.
Bao Jin Golden Green Tea
Origin: Hunan, China
Harvest Time: Spring
Taste: Chestunt flavour with honey sweet
Description: Baojing County Golden Tea was designated as tribute tea during the Jiaqing period of Qing Dynasty. The history of tea cultivation and production in Jinjin Village, Hulu Town has been more than 300 years. For a long time, the local people have used golden tea as a traditional drink to dispel fatigue and quench thirst. The process flow of processing technology: fresh leaf spreading→fixing→kneading→unblocking→primary baking→curling→rebaking→finished product. The fresh leaves are spread out to a thickness of 2 cm to 5 cm. The temperature in the cylinder at 20 cm from the tip of the casting leaf of the killing machine is about 130 °C, and the temperature at the exit of the cylinder is above 90 °C, until it is completely killed. Kneading master the light-heavy-light rolling principle, knead until the tea leaves are formed into strips and the tea juice overflows. Drying: Bake and fry until 60% dry at first, and let it cool out of the pan. Dry and roll (bake) and fry until the hands are kneaded into powder, the aroma is full, and the water content is less than 5%.
Key words:- tea
- golden
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