Yongxi Huoqing Production Process

Place of origin: Jing County, Anhui, China.
History: Yongxi Huqing originated in the Ming Dynasty. Regarding its origins, there is a legend in the local area that there was a scholar named Liu Jin in Yongxi County in the ancient times. Mr. Luo Han nicknamed a “gold and silver tea” (a half yellow leaf Half of the white-leaved tea tree, it was harvested and made into the "Yongxi Huoqing". After the tribute to the emperor, the fire was widely known.
Distribution: Huoqing is produced in Fengkeng, Pankeng, Shijingkeng, and Wantou Mountain in Yongxi County, Pixian County, where Fengkeng’s unity rocks, overcast rocks, and rocky footholds; Pankeng’s chicken claw docks, orchid pits, rice Well stone.
Picking: The picking period of the fire is generally from Qingming to Guyu. Picking requires “two leaves and one heart, eight points of body size, neat branches, and even blossoming”. That is, picking one bud and two leaves that are eight to one inch long, the heads should be uniform, the buds should be fat and straight, the buds and the tips of the buds must be flush, there are sharp tips, and the first leaves still hold the buds, and the second is still holding the buds. The leaves are tender and the leaves are turned to the back. Yongxi Liuye is an excellent breed of resources suitable for Yongxi Huoqing. The fresh leaves collected must be strictly culled to achieve the "Twelve Don't": fish leaf, pest leaf, broadleaf leaves, shoots that are not flush with the leaves of the joints, "half-side" leaves, and clips Leaves, old leaves, lumps, broken leaves, single leaves, frozen leaves, atrophy of the bud head, and leaves exceeding the length must not be. Fresh leaves will be distributed for about 6 hours, and fresh leaves will be made on the same day.
Process: Fire Green manufacturing process points to kill green, rubbing, fried head blank, re rub, fry two blanks, spread, simmer the old pan, sub-sieves and other processes. It takes about 20 hours.
Fixing: Using a barrel pot with a diameter of 46 cm, the pot temperature is about 140-1600C, and the amount of leaves is 1.5-2 kg. Fixing time is 6-7 minutes, and the degree of fixing must be properly controlled. The fixing of the leaves must be done with bubble spots and focal edges. Shake the water vapor after the pan and rub it in time.
Rubbing: gently rubbing with both hands, the force should not be too heavy, to achieve the initial strip and squeeze some tea juice.
Stir-fried tortoise: Fried-straw-barrel with pots and pans, pan temperature 100-1100C, leaf weight 0.8 kg or so rub kneading leaves, quickly stir-fry, lose moisture, fry tea is not sticky. Pan and knead, continue to fry two blanks.
Fry the two blanks: pot temperature 80-850C, each pot into the re-rubbing leaves 1-1.5 kg, slowly frying?? endangered? enamel enamel 枰 枰 枰 枰 渚恚 渚恚 纬 纬 纬 盒 盒 盒 纯 纯 纯 纯?L?? About 5 hours, you can pick up the old pot.
掰 掰 掰 掰 掰 掰 掰 掰 掰 掰 掰 掰 掰 掰 掰 掰 掰 掰 掰 掰 掰 掰 掰 掰 掰 掰 掰 掰 掰 掰 掰 掰 掰 掰 掰 掰 掰 掰 掰. The pot temperature started at about 550C and then slowly decreased to around 400°C. In order to ensure the stability of heating, charcoal is required for fuel. The amount of leaf to be thrown starts at 4-5 kg ​​per pot, and the secondary pot is used in the middle to facilitate tight shape. The journey takes about 10-12 hours. With full-hand operation, the tea leaves can be pressed, squeezed, pushed, rolled, turned, and turned in the pan. The food can be tasted, and it can be easily determined. More than once, then reduced to 5-6 times per minute.戎 戎 戎 戎 戎 汀 汀 汀 (6) 渲 渲 ぁ ぁ 9 9 (9) 兑 唷 唷 唷 唷 唷 唷 (7) 俣戎 ? ? . . . . . . . . . . . . . . . . . . . . . . . . . 髦 髦Thin blowing plastics %, particle shape, smooth surface, green color, can be pan. Appropriately raise the pan temperature half an hour before cooking to develop aroma.
After the tea is sifted by hand, it will be a genuine flame.
Features: Chung Hwa Fire Green Tea is divided into 1-3 and so on. Its shape is round and round, tight and heavy, dark green, oily, white and stable, revealing light, rich floral, fresh and lasting, mellow taste, refreshing and sweet. The soup is bright green and yellow, bright and bright, and the leaves are tender and even, and the apricot is shiny.

Anesthetic Needle

1. Clean directly with alcohol, simple and convenient.

2. Double-sided protection, anti-splash, easy to clean.

3. Big mask, strong protection.

4. Clarity does not affect vision.

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anesthetic needle

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