The so-called spring tea of ​​Eucommia tea refers to the spring Eucommia tea made from the young leaves and leaves that have been specially processed during the sprouting of Eucommia ulmoides in spring.
The autumn tea of ​​the so-called Eucommia tea refers to the autumn eucommia tea that is produced through a special processing process for the leaves that are picked in autumn.
Among the several levels of Eucommia tea, the bud bud tea of ​​Eucommia tea is the best gourmet Eucommia tea. It is picked from the buds of Eucommia ulmoides in April. The Eucommia tea made from this raw material is not only better in taste but also effective in Eucommia tea. The best variety in the series, so when you buy Eucommia tea, it is recommended to choose the bud of spring tea, although the price is relatively, it will be more expensive than the other series, but the effect is indeed other leaf tea Not in the same language.
Eucommia tea production method
Withering: Eucommia leaf moisture content of 70 to 80%, general maturation leaf moisture 75% (closer to tea). Withering degree should be light, before they can be more prepared "film-shaped tea"; withering wither, "the end of tea and more." During the withering and spreading process, the leaf piles should be kept from heat to prevent red decay.
Rubbing: Rubbing the leaves with a conventional rubbing machine for 20 minutes to break the leaves. However, due to the filamentous connection of the gutta percha, they tend to form a string.
Rubbing: Cut with a rotor machine in the same way as rubbing cut red tea.
Fermentation: The fermentation process of Eucommia ulmoides leaves is slow, the fermentation time takes 6-8 hours, the leaf color changes from dark green to dark brown; the aroma changes from green grass gas to “black tea†fermented leaf aroma, and has a moderate apple aroma.
Drying: Similar to tea drying.
According to the green tea production method, only the withering process is changed to fixation, and then the fermentation process can be omitted. The rubbing, kneading, and drying are the same as the "black tea production method."
Eucommia leaf rejuvenation method: dry eucommia leaf leaves about 7% moisture content, should add 140 kilograms of dry water in 100 kilograms of dry leaves, so that it reaches a moisture content of 60%. The Eucommia ulmoides leaves that have regained moisture need to be pecked, so that the leaf color changes from green to dark brown, and the fragrance changes from crude green to pure. This process actually oxidizes the phenolic substances and the aroma components are recombined. When the pile temperature rises to 48°C, it must be turned and cooled in time. Otherwise, it will produce "old gas" and affect the quality. During the stacking process, the stack surface changes slowly, and the pile core changes rapidly. It is necessary to carry out the stacking to evenly change the leaves. After stacking, the leaf color must be changed from green to dark brown, and the aroma is pure, which is the right time for stacking.
Rubbing, kneading, drying, refining and other processes are the same as the "red tea type" system.
The eucommia tea made from eucommia ulmoides leaves often has a green and astringent taste, which is difficult for some consumers to accept. In order to adjust its taste, adding about 30% of jasmine tea or medium-upper oolong tea to pure Eucommia tea can improve taste palatability. At present, the Eucommia teas produced in Guizhou and Shaanxi are put into jasmine tea at different rates. In this way, the scent is more harmonious and can become a kind of natural health drink for tea drinkers and non-tea drinkers.