There are two methods of pre-withering: solar withering and warming withering. Solar withering promotes the formation of benzyl cyanide and indole, and heated withering increases the content of a mysterious substance in tea leaves, so solar withering will form a floral fragrance that heated withering does not have.

Da Hong Pao created the technology of opening green, after the tea green into the factory, that is, poured into the green arc, in order to avoid the internal heat red will be shaken away by hand, and then the tea green will be evenly spread in the water sieve, each sieve fresh leaves about one catty, spread the back row on the green frame.

Because it is not a large-scale production, they just use a sunning mat to dry the green, lightly sprinkle it with their hands, and try to make the leaves see the sun and sprinkle the green evenly.

According to the introduction of the small species, there are four main points in the drying technology: one is that the temperature must stop drying if the temperature exceeds a certain limit; The second is to grasp the time of sunning according to the temperature, the sunlight is strong, the air is dry and the time is short, the daylight is weak, the humidity is high, and the time is long; The third is that the mastery of sun-drying technology should vary according to the physical and chemical status of fresh leaves of various varieties; The fourth is to distinguish the standard of general moderation, when the first or second lobe is drooping. Heating withering has been changed from the traditional indoor heating withering to the use of withering trough withering, the quality of withering is not as good as sun-greening, but the yield is high, can overcome the difficulty of solar withering in rainy days, has practical value.

The process of drying or heating and withering and before making green is called drying green. The first tea green, because of the water is more, elastic, after the sun after the leaves gradually withered, the luster gradually fades, the two sieves for a sieve, shake a few times, and then dry for a while, that is, move into the indoor drying green frame, called drying green. When the fresh leaves are slightly recovered, they are removed for a while, gently shaken and slightly folded, spread in a sieve, and moved to the drying rack to dry again.

The degree of sun-dried is that the leaves are semi-soft, drooping on both sides, losing their inherent luster, turning from dark green to dark green, and about half of the water evaporates. In the process of drying green, due to the vibration action of moving, sieving, shaking and other vibrations, the water in the stem veins is promoted to the mesophyll cells, so that the original atrophy state of the green leaves disappears, and the phenomenon of recovery is revealed, which is called "returning yang". In the process of returning yang, the transport of water and soluble substances in tea leaves is called "water walking"; Subsequently, because the rate of evaporation of water from the leaves is greater than the speed at which the water of the stem is transported to the leaves, the leaves soften again, which is called "degreening".

The key to the formation of the special quality of the big red robe lies in the third step - to be green.

Green is a unique and delicate process in the initial production process of rock tea, and its special production method forms the excellent characteristics of rock tea color, fragrance, taste, rhyme and green leaf red border. The process of making green is very exquisite, which takes a long time, has high requirements, meticulous operation and complex changes.

There are three purposes for doing greening: one is to realize the green tea and water, that is, to return the yang and return the green; The second is to make green leaves, in the process of shaking green and standing, the tissue at the edge of the leaf is gradually damaged and gradually red; Third, in the process of shaking the green leaves and standing them, the contents undergo mysterious changes such as withering. Sometimes shaken, sometimes still, dynamic and static combined, thin before spreading green and thick after, light before shaking and heavy after, flexible mastery.

In short, the change of green leaves should be promoted by shaking and heating, and the changes of green leaves should be inhibited by static heat dissipation. Especially when making green, it is necessary to take appropriate measures according to different varieties and the climate, temperature and humidity conditions at that time, commonly known as "looking at the sky to do green, watching green to do green".

After making green, it is fried green.

The purpose of frying green is to use high-temperature fire to destroy the activity of mysterious substances in the leaves, suspend fermentation, and further destroy chlorophyll through thermochemical action. Stir-frying green by hand can be hard work, because the heat required for the stir-fry stove is extremely high, and the temperature of the pot gradually increases to a terrible level.

Each pot can only put into one and a half pounds of tea for stir-frying, and because the leaves are delicate so the process of stir-frying can only be done by hand and can not use any other tools, both hands are agile when stir-frying, but it is not appropriate to shake the tea green too much when turning, in order to evaporate too much waterproof, inconvenient to knead, the time of half a column of incense will be the tea leaves to stir-fry 40~50 times, at this time the surface of the green leaves with water spots, has been soft as cotton, that is, take out and roll.

After the tea green is taken out, it is quickly placed on the kneading table while it is hot to knead the tea, and the fried green leaves are pressed in the kneading sieve and pushed back and forth until the leaf juice flows out in sufficient amount, rolled into strips, and the strong fragrance is fragrant, that is, the block is shaken loose. Then the amount of leaves kneaded by 2 people is merged into the pot and re-fried, the temperature of the re-fry is slightly lower than the initial stir-fry, and the time is shorter than the initial stir-fry, about 30 breaths, only flip a few times, take out and knead again, and the kneading time is slightly shorter than the initial kneading. After double frying and double kneading, the tea leaves can be roasted in the roasting room for initial roasting.

The initial roasting of rock tea is to inhibit enzymes, fix the quality, and require high temperature and rapid roasting, so as to improve the taste and glycolness, develop the aroma and deepen the soup color, and strive to avoid the phenomenon of simmering, otherwise the fragrance is low, the taste is bitter, and the color is gray.

After the tea leaves are roasted, pour them into the dustpan arc and use the dustpan to remove yellow flakes, fragments, tea powder and other inclusions. The dustpan is carried out in the roasting room, and the dustpaned tea leaves are spread into the water sieve, and a water sieve is baked every 6 with a thickness of 3~5 cm, and then moved out of the roasting room and placed on the green shelf to dry.

The purpose of drying: first, to avoid a pile of roasted tea, undried tea pile pressure and heat is easy to produce deterioration; The second is to avoid being heated for too long, the tea fragrance is lost, and at the same time, the drying rope can also make the tea turn color and have a sense of oiliness. It takes two to three hours to dry before it can be picked by the tea pickers.

Pick out the yellow flakes, tea stems and leaves without cords, and pick the tea to generally re-roast in the brighter part of the tea factory. In order to roast the tea to the corresponding degree and reduce the loss of tea aroma and the loss of tea elements, the temperature should be slightly lower than that of the first roast when re-roasting.

The sorted tea leaves are put into the roasting basket, each cage is about one and a half catties, and it is spread on the roasting basket for roasting. The temperature required for baking is usually about 100 degrees, and the tea is turned a second time after roasting to two sticks of incense. After that, it is roasted to about 8 sticks of incense and the tea is turned for the third time.

After turning the tea three times, roast about six incense sticks for a while, and at this time, the tea is finished by twisting it by hand, indicating that the tea is dry enough. This is just a general requirement, in actual operation, but also with the experience of the roasting master flexible mastery, each time the tea is turned over the fire of the roasting cave, need to carry out 1 "ash", that is, with a small wooden roasting knife, on the edge of the fire will be evenly dialed, so that the fire is balanced, and the fire temperature is controlled.

On the basis of the dry tea leaves, choose to simmer slowly.

Stew: that is, low temperature and slow baking, is an important process of the traditional production method of Da Hong Pao. Rock tea has been roasted for a long time at low temperature, which promotes the transformation of tea inclusions, and at the same time uses fire to flavor and seasons with fire, so that the aroma and taste are further improved, and the effect of maturing the aroma, enhancing the color of the soup and improving the degree of bubble resistance is achieved.

The traditional method of simmering fire is to use the back of your hand to lean on the outside of the roasting basket, which is moderate with a certain hot touch, or use your eyes to grasp the temperature by using the visual impact of the fire temperature at six to seven inches away from the tea leaves in the roasting basket. The temperature of the simmering fire should be about 85 degrees, and in order to avoid the loss of aroma, the roasting basket needs to be covered.

For excellent varieties and famous bushes, when simmering, it is also necessary to put on "small seed paper" to protect the tea strips. The stewing process takes a long time, generally takes about three and a half hours, and the length of the low-temperature long-term drying time is determined according to the different requirements of the tea quality; Second, it depends on the different requirements of market consumers. At the same time, it should also be roasted in time according to the changes in the tea leaves.

When Da Hong Pao is roasted to the full fire, look at the surface of its tea leaves, showing treasure color, oily, smelling dry tea has a unique floral and fruity aroma, caramel aroma, for the ideal tea. This roasting method is unique. Therefore, some people on the road say that "Wuyi baking method is the best in the world".

After a long time of hard work, Xiao Chong finally succeeded in making the tea, and Nie Ming and Canghai applauded at the same time: "Congratulations, the best Da Hong Robe has finally reappeared after many years." ”

"Whereever, it's better to bring the tea leaves." Xiao Zhuang smiled shyly, but the corners of his smiling eyes and trembling body already revealed her excitement.

"Let's hand in the tea samples first, today is the last day." Nie Ming thoughtfully prompted.

Xiao Chong stopped smiling at this time, and hurriedly took out a prepared tea and rushed into the distance.

After she left, Su Canghai suddenly spoke: "I don't believe that I don't feel the other party's feelings for you, what are you going to do?" ”

"My generation of sons and daughters of the rivers and lakes, the four seas are home, what promise can I give people? It's better to forget about each other. Nie Ming sighed and said, "After reading the results tomorrow, we'll leave." ”

"Maybe that's the best thing to do." Su Canghai sighed, "That's the only way, I'll let my subordinates take care of here, there's only so much I can do." ”

The next day, it was still a small inn near the water, and the three of them sat around the table, and a few tightly knotted, strong, and slightly twisted treasure-colored tea leaves were thrown into the dark purple sand, and the sharp and strong aroma came to the nose. In one sip, the rock rhyme is obvious, mellow, solid and sweet, and it is really the best in tea.

"Forgive me, it's time for us to hit the road." Su Canghai sighed with a slightly bulging bag on his back, "There are a lot of twists and turns this time, I'm sorry for you." ”

"You're welcome, didn't you also meet friends and taste good tea?" Nie Ming took a sip of tea, "It's time for me to go back to the Western Regions." ”

After greetings, the three rode away. The two of them went straight to the official road, and Nie Ming turned to the high platform.

This year's Tea King "has an inn - Zhou Xiaozhong!" The best mother tree big red robe! Or! ”

On the high platform, Xiao Chong smiled very happily.

Suddenly, she caught a glimpse of a young man in black on a horse outside the crowd and waved at her. Xiao Chong wanted to say something to him, but in the end he could only smile.

She saw him open his mouth, as if to say goodbye to the rivers and lakes.