In the external environment, whether it is tea picking or tea processing, it is strictly time-oriented, which is especially important in green tea processing, after all, if green tea is not dried and finished in time after picking, it will be oxidized because of the polyphenols in the tea, and the leaves will turn red, which will affect the quality and taste of the finished product.

Even some of the best tea leaves are required to be simply spread and dried for a short period of time after picking, and then after removing the grass gas, they have to enter the frying stage, if they are left overnight, then the tea will not only change in color and even taste, but also the finished product will not meet the standard.

Although there is no oxygen in this space, referring to those daylilies and pepper and other things that have been kept green and tender until they are dried, I don't have to worry about the problem of polyphenol oxidation that I really make green tea.

Thinking of this, Xu Yi took a pot of tap water to water the cuttings of these branches, then returned to the side of those tea trees, and easily picked the top tea bud from a tea tree that had not been pruned, and pinched it directly in the palm of his hand.

If it is in the outside world, I am afraid that it will not be long before the polyphenols in this tea will begin to oxidize, so that the buds will change color.

However, until the tea tree was shaped and even the cuttings were completed, Xu Yi did not notice the slightest change in the tea buds in his hands, which were still fresh and tender emerald green.

Seeing this, Xu Yi nodded, as expected, it seems that even if the picked tea leaves are stacked, they will not have any impact on the subsequent processing.

Throwing away the tea buds, Xu Yi continued to prune those tea trees. He just thought of this problem and casually made a real assumption, and he had no intention of selling this tea at all. No matter how good the quality of the tea is, he will not think about taking the high-quality route to sell the tea directly.

Just like what about the two tea trees that I just cut just now, the tree species is Longjing tea tree. Even if it is completely in accordance with the picking requirements of Longjing tea, the exact same tea is concocted. I will never admit that this tea is Longjing tea, and it is sold as Longjing tea - even if the taste of this tea is better than Longjing tea.

Tea is not only determined by the variety of tea trees, but also emphasizes its origin in the process of tea production.

There is nothing wrong with saying that the quality of tea is average or even poor, after all, if it is sold as a mass product, it will not attract too many people's attention.

This tea is produced in the space, and according to the previous results, it is conceivable that the quality of this tea should be quite good.

As long as the processing technology after picking does not lag behind, the quality of this tea will be better than that of Longjing tea of the same tree species. If you say that this tea is Longjing tea from Hangzhou, then there will definitely be people who are interested, and there will be people who are interested in Hangzhou to investigate.

Is there anything off the beaten track in a world-famous tourist city like Hangzhou these days?

In addition, the mouths of the people who have been on the front line of Longjing tea purchase all the year round must be quite powerful, and they are afraid that they will know which tea garden produces the tea after taking a sip of tea, and the tea is fried at home or commissioned by which tea factory is fried and processed.

If you talk so casually, it will undoubtedly only make others more suspicious.

If you really swagger and sell tea directly, sooner or later you will be burned one day, and it is possible to end up in a situation where you have a life to make money and not to spend money, what kind of Cheng dù do you have to be stupid to do this?

There is no way to prove the origin. In addition, there is no way to hire someone to pick, so of course, using the machine to pick tea has become the only suitable way to pick tea. What's more, the purpose of picking your own tea is to make matcha, and it is not just used to brew but just used as a seasoning. Speaking of which, what is the restriction of one's own tea picking?

Finishing, rolling, or even roasting tea, or grinding matcha, are the things that make me more troublesome.

The tea trees planted in this space have unique growing conditions. As long as the management can keep up, the uniformity of the tea growth is always better controlled than in the natural environment. No doubt. This will definitely make the uniformity of the finished product better, and it will also be more convenient for mechanical tea picking. The comprehensive characteristics of the tea leaves picked should not be much worse than the tea leaves manually picked by the outside world.

In addition, the tea processing process from raw materials to processing technology has always been a barrel effect, whether it is raw materials or processing technology, the quality of the finished product is ultimately restricted by the shortcomings of these constraints.

Whether it's making matcha or stir-frying green tea, there is only one concept, this is really a good tea for yourself, and this finished product may be no different from a bunch of fried willow leaves, so why bother with whether it is machine or artificial tea picking?

Of course, as long as you are willing to work hard and exercise diligently, I am afraid that even if you fry it casually in a short time, the quality of the finished tea may not be much worse than the tea fried by the master who has fried tea for a lifetime.

It's true that I don't have anyone to teach, but there are many videos of roasting tea on the Internet, and there is a way to play it called slow playback, and it's always okay to follow the cat and draw the tiger.

What's more, there is no oxygen in this space, and I don't have to worry about the tea being oxidized by the air during the frying process, which is already far better than the conditions of the traditional Longjing frying process.

In addition, if you want to and need it, you can collect some tea leaves every day to practice, so as not to waste your skills, which is also better than those roasted tea masters who don't have tea in winter. If you stick to it for a long time, you may be able to fry the top tea by yourself.

Of course, when you get to that time, the roasted tea can only be used for your own drink or given away, and then it is necessary to consider this manual picking.

However, this pound of tea is enough to drink for a few months, and how many people are worth spending so much effort to deliver tea?

Therefore, nine times out of ten, my skill in roasting tea can only be hidden by the snow, and I must not show it publicly.

These are all later words, at the moment this tea tree has just begun to take shape, it is too early to say, let's talk about it slowly and slowly.

After cutting and cuttings the tea trees, Xu Yi directly circled a large open space on the edge of these tea trees, and kept it for the future to continue planting tea trees. Then, with a shovel, he dug up all the remaining bamboos and transplanted them to the periphery of the plot.

However, after watering, something unexpected happened to Xu Yi. (To be continued......)

PS: Okay, it's over, try to get started as soon as possible tomorrow.