Lu Yao tea is more fragrant.

In order to ensure the quality of tea and pay attention to credibility, Nonglu has worked hard...... He's doing his best!

"Sanjitang Tea Shop" self-made and exported "Yi Black Tea" with unique taste and mellow soup color, and took Nanyi County as the base for harvesting and processing, and established a proprietary tea warehouse to stabilize the foundation and grasp the initiative.

Adopt a "one-stop" approach of tea purchase, processing and trafficking. That is: to buy tea or tea mountains in Xiazhou, Jingshan and Xianning, organize tea production, and set up a village in Qinglian Town, Nanyi County, select cooperation objects, and purchase tea.

At the same time, he founded his own tea workshop, established a tea warehouse, refined and processed loose tea into black tea and brick tea, and collected it properly. Every year during the tea season, local craftsmen are hired to organize and operate and refine the tea leaves.

Land transportation, in Nanyi County with carriages and horses to transport to the Fuhe wharf, and then use the boat to help, by the waterway through Shashi, the Yangtze River to Hankou, and then along the Han River to Xiangfan, turn to the Tang River, go north to Henan Sheqi Town (Jin merchant Han Zhinan called it Shilidian), and then transport north, through Luoyang across the Yellow River, over the Taihang Mountain, through Jincheng, Changzhi, out of Qi County Zihongkou, and then in Lu Village for animal power carts to go north, through Taiyuan, Datong to Zhangjiakou or naturalization, and then change camels to Kulen, Kyakhta, Russia.

On the return journey, the silver ingots transported by the "Sanjitang Tea Shop" from Kyakhta to the mainland, each weighing 1,000 taels and sixty-four catties, hired a special carriage to transport, if the horse bandits came to rob, because they could not be whipped and plundered, they had to abandon it, so everyone called this kind of big silver ingot "helpless".

Later, all businesses used this method to deal with the horse bandits, creating a "helpless He", and the horse bandits had to restrain themselves in the face of "helplessness". Tea merchants also benefited from this, and there were transactions back and forth, so they didn't have to travel back and forth.

It is precisely because of the farsightedness and strategy of the farmer in the trade with Russia, winning by quality, and paying attention to faithfulness, that he soon won the attention of Russian businessmen and Russian officials, and soon did the business in Russia north of Kyakhta, such as Moscow and other places, so that the tea road grew to tens of thousands of kilometers.

Nong Lu said to Wu Qing, "I didn't expect this, it's an unexpected harvest." ”

Wu Qing reminded, "We must be steady and steady, and don't take it lightly!" ”

Nonglu nodded yes.

At this time, the management and maintenance of the tea mountain has been completely taken over by Danxia and Bai Longjie, including the initial tea production, tea warehouse management and other tea affairs, and they have become the right-hand man of the farm. This made the farmer very pleased.

Wu Qing said that black tea arose in the Ming Dynasty. In the process of tea manufacturing, the tea people discovered the secret of using sun exposure instead of finishing, and after rolling, the leaf color changed red and black tea was produced. In terms of production, it is almost the same from the perspective of tea theory, and the key is to control the main process links.

Nonglu said that this is the truth. He crossed his fingers and said that there are three differences between black tea and other types of tea:

From the perspective of tea-making technology, the main reason is the difference in the fermentation process, green tea does not undergo fermentation, and black tea is fully fermented tea, resulting in great differences in their aroma and color.

Secondly, in the blending process, green tea is generally a single tea leaves, no blending process, black tea in addition to a single tea variety, there are several kinds of tea blending, which forms a new variety, and then there is a blending method of blending various spices to obtain a variety of different flavors.

Finally, in terms of drinking methods, green tea is mostly pure drinking, and black tea is not only pure drinking, but also other drinking methods, such as sugar, milk, wine, jam, etc., in various forms, so everyone likes it and loves to drink it.

Wu Qing said, "That's roughly what it looks like. We need to work the color and taste of the soup. ”

Nonglu shouted "Uh-huh".

He said: "Yes, this foreigner likes to drink blended tea, so we have to adapt to their tastes and take the initiative to adapt to the demand of the tea market." ”

Wu Qing nodded yes.

Black tea is different from other teas, and there is another classification, that is, blending. For example, the British Earl of Grey and the Prince of Wales, the German flavor black tea, the Russian black tea, etc., are all produced by blending or blending spices with several teas. There are also different drinking methods, such as common ones such as milk tea, lemon black tea, foam black tea, fruity black tea, royal black tea and so on.

The earliest black tea production began with a small variety of black tea in Chong'an, Fujian. In the Qing Dynasty, Liu Jing's "A Moment of Leisure" recorded that "there are Xingcun towns at the ninth song of the mountain, which are gathered by connoisseurs. Outside the province of Shaowu, Jiangxi Guangxin and other places produced tea, black red soup, the local name Jiangxi Wu, are sold privately in Xingcun line". Since the emergence of small black tea in Xingcun, it has gradually evolved into gongfu black tea.

Green tea is between green tea and black tea, first black tea preparation method, and then according to the green tea preparation method, followed by the formation of green tea production method. The origin of green tea was from the end of the Ming Dynasty to the beginning of the Qing Dynasty, and it was first created in Wuyi Mountain, Fujian.

According to historical records, in the early Qing Dynasty, Wang Caotang's "Tea Talk": "Wuyi tea... After the tea is picked, it is evenly spread in a bamboo basket, set in the wind, and the name is called sun-dried green, and its green color is gradually harvested, and then it is fried and roasted...... When cooked, half green and half red, the green one is fried, and the red one is baked. ”

On this day, Nonglu and Wu Qing discussed the black tea production process, Nonglu has experienced a difficult transformation and psychological suffering, and now finally has made some gains, so it is quite experienced to say that there are five main processes of black tea:

The first is withering, which is indoor heating withering and outdoor sunlight withering. The degree of withering is to make the fresh leaf tips lose their luster, the leaf quality is soft and the stems are constantly broken, and the leaf veins are transparent.

The second is to make the tea juice flow out when rolling, and the leaves are rolled into strips. Fermentation, commonly known as "sweating", is the most important link. The rolled tea embryo needs to be packed in a basket, slightly pressed, and covered with a fermentation cloth soaked in warm water to increase the temperature and humidity of the fermented leaves, promote enzyme activity, and shorten the fermentation time. That's the gist of it.

Wu Qing said that these are the first two processes, and everything is difficult at the beginning.

Nonglu let out an "um".

Nonglu is serious and careful, and at the same time, some of the tea making skills are the same, so he said next, I have an experience of this, generally after five to six hours, the leaf veins are reddish-brown, and they can be roasted and dried, so that the green tea blank produces a red change.

Wu Qing is also an expert, she said, "Baking is to evenly collect moderately fermented tea leaves on the water sieve, each sieve is about two to three kilograms, and then the water sieve is placed on the hanger, and the bottom is burned with pure pine wood (wet is better), so this black tea has a unique pure pine smoke flavor." ”

Nonglu continued to talk about the secrets of production, "Yes, when it is just baked, the fire temperature is required to be higher, generally about 80 degrees, and the high temperature is mainly to stop the enzyme action and prevent the enzyme activity from causing excessive fermentation, and the bottom of the leaves is dark and does not develop. ”

Wu Qing followed the train of thought and said, "Well, that's the case. Therefore, it is better to use the one-time drying method for baking, and it is not suitable to turn it, so as not to affect the uneven dryness, resulting in dry outside and wet inside. ”

Nonglu took a sip of tea and concluded, "It is best to roast it in six hours, mainly depending on the size of the fire." Generally, it is baked until there is a prickly feeling in the tentacles, ground into powder, the dryness is reached, and then it is cooled. ”

Wu Qing said, "Then the last is re-roasting, to put it bluntly, tea is a substance that easily absorbs water, and it must be re-fired before being sold in order to retain its inner quality, and the water content does not exceed 8 percent." ”

Nonglu said, "Yes, our Yi black tea must be made into a fine product!" ”