Family: White Tea
Ecological characteristics:
White peony leaves a bud in both leaves, natural leaf state, dark grayish green color or dark moss color, leaves fattening, wrinkled uplift, leaves covered with white fur back, leaf margin to the back of the leaf volume, shoots and branches. Soup color apricot or orange, light gray leaves, red veins, fresh soup taste.
use:
There is a fever, summer heat, and a good drink for the summer.
History development:
The White Peony was created in Jianyang Shuiji by the year 1922. According to local old farmers, the origin is in the Great Lakes. Shuiji originally belonged to Jianye County. According to the "Jianzhi County Chronicle," the book consists of Bai Xia tea out of Xixiang and Zixi Erli. It is about 30 miles wide. In 1922, Zheng He began to produce white peony and became the main producing area of ​​white peony. In the early 60s, Songxi County was once rich. Now the White Peony production areas are located in Zhenghe, Jianyang, Songxi, Fuding and other counties.
Production Method:
The main raw materials for the production of white peony are the main teas of Dazheng and Dabaicha and Fuding Dabai Tea, and sometimes a small amount of narcissus tea leaves are used for spelling and use. The Maocha made is called Zhenghe Dabai (Tea), Fuding Dabai (Tea) and Narcissus White (Tea).
The raw materials used to make white peony are required to be white and plump. The traditional picking standard is the first round of tender shoots of spring tea, which adopts a second bud. The lengths of the buds and the two leaves are basically the same, and it requires “three whitesâ€, ie, the buds and the two leaves are covered with white fur. The tea buds of the summer and autumn teas are thin and do not produce white peony.
The production of white peony is not only kneaded, but only withering and baking, but the process is not easy to master.
Withering is the quality of indoor natural withering. The buds were evenly spread on a water sieve (a kind of bamboo sieve) with no overlapping degree, withered and dehydrated to 70% dry, two sieves and one sieve, and to 80% dry, two sieves and one sieve. Sieve, withered to 95% dry when the next sieve, set drying oven to 90--100 °C temperature drying, that is, Maocha.
The refining process is relatively simple, and the stems, flakes, wax leaves, red sheets, and dark sheets are dried by hand after being picked up at low temperatures, and then hot-packed and packed. The baking temperature should be appropriate, the high-scented flavor should not be fresh, and the insufficient flavor should be flat.
It is a cooked egg made from various seasonings or gravy. Marinated eggs are a popular food in the delicatessen market for eggs and are generally popular with the people.
In the vast Chinese cuisine, the eggs are really inconspicuous. Although it can't be elegant, it is common in the dining table of ordinary people. A delicate, smooth, salty, palatable, chewy, mellow, inexpensive, and delicious egg, can be used as a meal or as a dish, warm and poor, simple and honest. Eat a kind of peace and tranquility, a real satisfaction, who can not see, but often infinitely reminiscent of the people snacks.
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