Shimen Silver Peak Detection

Shimen Yinfeng Tea was created in 1988, and its current annual production is about 50 tons per year. The raw material for the fresh leaves of this tea comes from the Yunwu Mountain at an altitude of 500-1000 meters at the eastern end of the Wuling Mountains on both sides of the Doushui River in the northwest of Shimen County. The atmosphere, soil, and water sources around the tea garden are pollution-free. Shimen Silver Peak has tight, fine, even and straight strands, covered in silver hair. The color is emerald green and oily, and the aroma is clear and long-lasting. The soup is bright green, with a mellow and refreshing taste. The aftertaste is sweet, and the leaves are tender and green, fresh and complete. It has a unique quality of refreshing fragrance in the first bubble, strong taste in the second bubble, and lingering fragrance in the third and fourth bubbles. National geographic certification trademark products. The requirements for picking fresh leaves of Shimen Yinfeng tea are quite strict. Choose sunny days before and after the Qingming Festival to strictly avoid picking rainwater leaves, dew leaves, purple bud leaves, thin and irregular leaves, and no fish leaves, scales, stems, or debris. Fresh leaves should be tender, even, clean, and neat. The processing and production process involves nine steps: green, green, fresh air, stir frying, tightening, slicing, cooling, extracting, and baking. The technical points of each step are as follows: 1. After the green and fresh leaves are collected, they must be spread in a clean and ventilated room, with a thickness of no more than 3cm and a time of 4-10 hours. 2. Heat the blanching pot at 140 ℃, add 500g of leaves, stir fry with both hands, stir fry first, then shake, shake and combine until the sprouts and leaves become soft, lose their luster, and the fragrance overflows. Immediately remove from the pot. 3. The fresh breeze will place the freshly cooked green leaves in the bamboo strips and stir them for more than 10 times to quickly reduce the leaf temperature and prevent frothy yellowing. 4. Heat the frying pan at 85 ℃ and stir fry with both hands. The action should be light and slow. When the moisture content of the leaves is about 40%, the pan should be released. 5. Tighten the pot to a temperature of about 60 ℃, stir fry in the pot until the moisture content of the leaves is about 30%. When there is a slight noise when the tea strips are hit in the pot, grab the tea strips with your right hand, place the left hand heart flat upwards, and knead them in a single direction, starting with light and then heavy. Shake them loose while kneading, and take about 5 minutes. 6. When the temperature of the strip cutting pot is around 50 ℃, remove the pot. Grab the tea with your right hand and straighten it straight forward. The action should be gentle, and when it is 80% dry, remove the pot. 7. Cool the tea leaves after cooking for about 4 minutes. 8. The temperature of the pot is about 50 ℃, and it takes about 2 minutes. First, straighten the tea strips. When the tea strips are lifted and lowered, pay attention to reducing friction with the hands, and immediately remove them from the pot when a large amount of pekoe is exposed. 9. Bake with charcoal fire at a temperature of around 70 ℃. After drying, seal and store in a dry place

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BAIJIAN testing process:

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