Cui Ya

a kind of green tea. The aroma is fresh and tender, the taste is rich and mellow, the soup is green and bright, and the buds at the bottom of the leaves are fat, even and green.

Hand-fried
1. The temperature of the greening pot is about 130℃, add 0.25kg of leaves to each pot, and stir and stew for 3 to 4 minutes.
2. When the temperature of the shaping pot is reduced to about 80℃, the main techniques are shaking, bringing, grabbing and frying until it is 70% dry, then remove the pot and let it cool for about 25 minutes.
3. Combine the two pots of Huiguo into one pot. The temperature of the pot is 70-80°C. Shape and fry while drying. The time is about 20 minutes. Control the moisture content of the dry tea to within 6%.
4. Refining and removing broken tea leaves and sifting out tea powder.

 

Green tea is a non-fermented tea. Due to its characteristics, it retains more of the natural substances in the fresh leaves. Among them, tea polyphenols and caffeine retain more than 85% of the fresh leaves, and chlorophyll retains about 50%, with less vitamin loss, thus forming the characteristics of green tea: "clear soup, green leaves, strong astringent taste". It has special effects on anti-aging, anti-cancer, anti-cancer, sterilization, anti-inflammatory, etc., which are beyond the reach of fermented teas.

 

BREWING SUGGESTION

Temperature — 90-95°C
Weight — 4 / 6g
Water — 30% / 40%
Brews — use the swirling water injection method. First, use the swirling brewing method to pour 30% to 40% of the water in each bowl in counterclockwise order, and then let it sit for 2 to 3 minutes.

 

LEARN MORE

Quench your thirst for tea knowledge with our tea journal: 

• The origin and prevalence of tea

• How to recognize tea, steep tea, and taste tea