Daily Forest Ranger: Start Saving Giant Pandas

Chapter 231 The taste of this tea is really good!
Just like that, Lin Xuan left here with the other two tigers.

After more than an hour, they finally returned home.

The first thing Lin Xuan did when he got home was to find a place to plant the tea saplings.

Whether he can drink the tea from this tea sapling in the future depends on whether Lin Xuan can take good care of this tea sapling.

After finishing these, Lin Xuan also prepared some meat for the other two tigers.

As for the next words, it is to prepare fried tea.

Most of the teas sold in the market are machine-fried.

But for fried tea, Lin Xuan is more willing to do it by hand.

However, the premise of frying tea is to wait for the tender tea leaves to soften.

In this way, the fried tea leaves are easy to dry.

Therefore, Lin Xuan prepared a basket.

Put the tea in the fresh-keeping bag in the basket and let it dry in the sun for a while.

By the time it gets to the afternoon, you can start frying.

But before that, he can also prepare the tools first.

He prepared the wood stove and the pot for frying tea.

After lunch at noon, Lin Xuan took a look at the tea leaves, which had already softened a lot.

Next, you can start preparing the fried tea.

Experienced tea growers sum up three sentences: "The first pot is full and the pot is spinning, the second pot is full of strength, and the third pot is full of handles."

The raw pot mainly plays the role of killing greens. The temperature of the pot is 180-200°C, and the amount of leaves thrown in is 0.25-0.5 kg. The amount of leaves depends on the temperature of the pot and the level of operation technology.

The stir-frying method is to use a tea broom to rotate and stir-fry in the pot. The leaves follow the rotation, and the heat will lose water evenly. The rotation should be fast, force evenly, and shake the tea leaves for about 1-2 minutes.

When the leaves are soft and dark green, they can be swept into the second pot.Erqing pot mainly plays the role of continuing to kill green and preliminary kneading, and the pot temperature is slightly lower than that of raw pot.

Because the friction between the tea and the wall of the pot is relatively large, the force should be greater than that of the raw pot, so it is necessary to "bring strength" to make the leaves rotate in the pot with the broom of the fried tea, and start to roll into strips. Group, through the hot air.

When the leaves shrunk into strips and the tea juice sticks to the leaves and feels sticky, it can be swept into the cooking pot.The cooked pot is mainly used to further make thin tea sticks, and the temperature of the pot is lower than that of the Erqing pot, about 130-150°C.

At this time, the leaves are relatively soft. Use a tea broom to stir-fry a few times, and the leaves will get into the inner bamboo branches, which is conducive to making strips. After a little shaking, the leaves will scatter into the pot again.

Repeated operations like this make the leaves swallow and puff inside and outside the bamboo broom, skillfully combining dehydration and kneading into strips.This is obviously different from the tea-making technique of frying green tea and then kneading it. It can not only take advantage of the softer leaves and good plasticity under hot and humid conditions to promote the formation of thick and old leaves, but also overcome cold kneading into broken stems, fragments, and dew. Muscle and other ills.

Stir fry until the ropes are tight and thin, and the tea fragrance is emitted, about three or four percent dry, and then the pan is ready.

As for fried tea, Lin Xuan had seen his grandfather stir-frying tea before.

In this regard, although not as strong as grandpa.

But Lin Xuan is smart and can remember many things after reading them.

[Is the anchor going to start making tea by himself? 】

[This is the first time I have seen artificially fried tea. 】

[That's right, most of the tea is roasted by machine now, and there are very few teas fried by hand. 】

[I just don't know, is the tea roasted by hand better than the tea roasted by machine? 】

[Upstairs, that's for sure. 】

[It's just that artificially roasted tea is better than machine-roasted tea in terms of technology. In that case, the roasted tea can be more fragrant. 】

[All of this requires experience. 】

[If old tea farmers come to fry, they are very experienced in this matter. 】

[I just don't know what will happen to the tea leaves that the anchor stirs up. 】

Lin Xuan put the softened tea leaves into the pot, and started the first part, finishing.

When the tea leaves are put into the pot, there will be a crackling sound when they are fried.

The temperature of finishing should be kept at more than 200 degrees.

As for the process of greening, it is to passivate the tea enzymes inside, and when frying tea, it is also necessary to add tea oil.

However, Lin Xuan doesn't have tea oil or anything.

So before cooking, Lin Xuan added some honey to the tea.

If the tea leaves are fried in this way, when the tea is brewed, there will be a smell of tea leaves and honey.

The first step is almost over here.

Lin Xuan put the roasted tea leaves in a basket and waited for them to cool down.

The tea leaves that have just come out will feel damp if you touch them with your hands.

This is a normal phenomenon.

And the fried tea leaves are also golden yellow.

After the first part is finished, the next second part is to return to the pot and continue to fry for a while.

When the tea leaves stand upright, it is considered to be completely roasted.

About two catties of tea leaves are actually less than one catty after they are roasted.

Probably only seven or eight.

When all the tea leaves were fried, Lin Xuan put the tea leaves into the basket.

After the fire of the wood stove is put out, the pot is cleaned.

The next step is to boil some water for tea.

Speaking of which, this is also the first time for Lin Xuan to stir-fry tea. As for the taste of the fried tea leaves and brewed tea, he is not sure.

When the boiling water was ready, Lin Xuan put two grams of tea leaves in the cup, and then poured boiling water.

Ordinary people, who often drink tea, will have several steps.

But for Lin Xuan, he didn't have those tools at home, so he didn't pay attention to those.

When the tea leaves are soaked in boiling water.

The color of the tea began to slowly change, turning golden yellow.

Lin Xuan smelled it, and the tea made from the tea leaves did not have any peculiar smell.

Let me talk about the peculiar smell first. Generally, the taste of the tea soup of good tea can be described as sweet and palatable. If you have to subdivide it, it is: green tea is fresh and fragrant, yellow tea is mellow and fragrant, and green tea is both fresh and strong. Alcoholic, black tea is rich in fruit, black tea is plump and smooth, and white tea has prominent layers.

No matter how finely divided the taste of tea is, it has a natural mellow fragrance, and there will be no bitter, astringent, burnt, sour and other peculiar smells.

Besides the taste of water, the taste of water means that you have made a cup of tea with tea leaves, but it seems that you have not brewed it, because you can’t taste the taste of tea, only the taste of boiled water. Needless to say, this kind of tea is definitely not good tea, this kind of tea Generally, the aroma is lost after being left for a long time, or the tea is not processed properly during processing, resulting in tasteless tea.

Picking up the cup, Lin Xuan blew a little, and then took a sip.

The feeling of the first bite is a sweet taste.

And there is a fragrance in this tea.

When judging whether the tea is good or not, the first feeling is sweetness. When drinking high-quality famous tea, people can not only taste the sweetness, but also produce obvious mellowness.

The second is refreshing, which is brought by the fresh and tender taste of tea, that is, the moist and smooth feeling that people feel when tasting tea.

The third is aroma. The aroma and taste of tea are integrated. The more obvious, pure and long-lasting the tea, the better the quality.

(End of this chapter)