This year's temperature "low open high", so that the East and West tea farmers pinched a sweat. Before the Ching Ming, it is clear before the Biluochun listed, the temperature continued low, the local old trees until the end of March only large-scale mining, and after the Ching Ming, the temperature soared, tea "fly" long, Can not sell. However, Dongshan Mojing village tea farmers Shen Hao found that this year's situation is not as imagined, yesterday he was going to accept 30 pounds of green leaves to do black tea, but to the familiar farmer ran a circle, and finally received only 16 pounds The Asked the reason, the original family every household to do their own black tea, green leaves in short supply.
Biluochun a Ching Ming price on the plunge, for the late listing of local tea, has been a vicious circle. In recent years, in order to resolve this contradiction, things tea and tea farmers began to try to real estate black tea "relay" green tea, take a road to transformation and upgrading. This year, the East and West Hill a total of thousands of tea farmers invariably grabbed the tea machine, Dongting black tea has gradually become the wind.

After the Ching Ming, the original can not afford to sell
The price of the green leaves become popular goods

Yesterday's temperature so many people are shouting "hot halo", and things in the tea garden tea and so long. In the Dongshan Royal sealed tea factory, the acquisition of Aoba brand hanging very eye-catching, noon, there have been tea farmers to sell leaves. 71-year-old Gu Jiansheng, back a basket of green leaves, weighing 12.8 pounds, according to 50 yuan a pound of the purchase price, sold a total of 640 yuan. The price so that he was very satisfied, after the temperature has been very high after the Chicken, buds "leaves grow relatively large, as before the tea before the tender, in the past simply can not sell a good price." However, Dongshan Royal sealed tea factory Yan Jie Long said, This kind of green leaf is suitable for making black tea, how much he received how much.
In the workshop of the tea factory, the workers are busy selling the green leaves - these are the raw materials that are ready to dry down after a night to prepare fermented black tea. Workers told reporters that these leaves can actually be used to do two, three Biluochun, now used to make black tea. Yan Jie Long told reporters that these days, he day to buy thousands of pounds of green leaves, the workers are busy round and round, and in the whole Dongshan, in addition to the same as his tea business, there are hundreds of tea farmers are making their own black tea, green Leaves are very sought-after.
Coincidentally, Xishan also appeared in the same situation. Yesterday, Xishan Biluochun tea factory leader Zhou Yongming for the acquisition of Aoba worry, "only one day received 300 pounds of green leaves, it can only make 60,70 pounds of black tea." Zhou Yongming said that these two days, farmers are making Black tea, leaf is very tight, almost can not receive.
Biluochun tea, has been to the former tea for the precious, over the Ching Ming, often the price plummeted, Aoba also began to "worry about selling." However, according to yesterday's reporter learned the situation, the original "worry about selling," the Aoba has become a popular commodity, and because the real estate is because the real estate tea tea market, "the main force."

Real estate black tea "relay" Biluochun tea farmers in fact is "forced on the beam"

Real estate black tea, before the East and West Tea Association in the end of the tea season, will use some of the tea fermentation of their own drink or send friends and family. The so-called peripheral tea, in the tea farmers seem to be "the oldest tea." Now, with the original to do two or three Biluochun green leaf making black tea, so that some of the older generation of tea farmers difficult to adapt. However, this trend has obviously been spread out in the East and West Hill. Yan Jie Long said that in 2007 he began to study with Biluochun tea leaves made of black tea, when the people are not acceptable, but in 2011 after the launch of the market, his black tea won the prize, the price is also rising, so that farmers see the inside Business opportunities, the past few years more and more tea farmers to join the ranks of the production of black tea. According to the East and West Mountain two tea association statistics, things add up to more than 1,000 households tea farmers doing local black tea.
However, whether it is tea or tea farmers, we all say, the transition is forced to Liangshan. "Local group" body lobular species, is recognized in the industry on the good tea green, but it is characterized by mining late, before the production of Qingming very little. A large number of local all the leaves of the leaves of the picking, is after the Ching Ming. However, the price of tea before and after the tea is a world of difference. After the Ching Ming, the quality of tea is still superior, the price is down, and because the weather is hot, buds grow fast, later some picking leaves can only be used to fry the fried green. However, speculation is not the price of fried, fried also time and effort, converted down farmers nothing to make money. If the roasted raw materials used to process black tea, profits will be doubled. Yan Jialong to reporters calculations, "farmers in the hands of the green leaves, if the speculation fried green, 5 pounds to do 1 kg, the price was only a few hundred dollars, remove the raw materials and labor costs, low profits, and in accordance with 50 yuan A pound of the price to sell Aoba, you can earn 250 yuan directly. "For their own farmers to do black tea, the benefits will increase a lot of real estate black tea prices and Bi" Lo Chun almost good quality pound can be sold 2000 yuan, or even more than 3000 yuan.
Tian Wang dock tea fruit professional cooperatives Shen Shenbao, research and production of local black tea has been more than ten years. Speaking of the original intention to do the black tea at that time, he believes that nothing is three, making tea can be used instead of part of the artificial labor, saving labor costs; black tea stretched Biluochun tea industry chain cycle, and the price is higher than the fried green tea farmers benefit; Black tea to save a long time, compared to Biluochun, the sales period longer. Especially in the area of ​​saving labor costs, each year after the Ching Ming, a large number of field fried tea workers back, and processing Biluochun and fried green, and they are all hand-fried, for the East and West tea enterprises and tea farmers, in the Aoba most of the time, the staff is the most scarce, is a headache, change the black tea to solve this contradiction.

The production of black tea each different skills to good quality need to harmonize the standard

After the Ching Ming made black tea, seamless Biluochun green tea, for the tea farmers, perhaps a bitter years of "transformation" of the road. However, with the production of black tea more and more tea farmers, each of the different cooking techniques, the quality of real estate black tea concerns also followed.
Shen Sibao told reporters that the current Tianwang dock tea professional cooperatives not only their own production of black tea, but also help tea farmers processing black tea, the purpose of doing so is to good quality off. "More than a decade ago, I began to study the real estate black tea, to the well-known black tea origin to visit, looking for Biluochun black tea production skills, during which failed numerous times." Shen Sibao said Biluochun tea and other black tea raw materials, bud Ye compared to the more tender, so can not directly use other black tea production methods, we must explore their own. Shen Sibao that their own production of black tea until 3 years ago to ensure a stable quality.
To this end, for a large number of farmers to join the production of black tea team, Shen four treasures both happy and some worry. To produce black tea must have excellent quality, in order to have a place in the market. "How to do? In addition to helping farmers to process black tea, Shen Sibao and Yan Jialong think of the same idea, "the development of real estate black tea processing standards.
So, in 2015, a by the Suzhou Academy of Agricultural Sciences, Suzhou City Forestry Station, Suzhou City Dongshan Yufeng tea factory, Wuzhong District, Suzhou City, Jin Tingzhen Tianwang dock tea fruit cooperatives drafted for the drafting of local standards "Suzhou black tea Processing technical regulations ", the official release.
In this local standard, the real estate for the whole process of tea, have a detailed description and requirements. Yan Jie Long told reporters, Pisai black tea is the appearance of the shape and Biluochun similar, group shape, curly shape, taste good, the standard requirements of the real estate to do the shape of black tea, which is the real estate black tea and other black tea to distinguish between, help to start Real estate black tea brand.
Shen Sibao that the development of the local standards, the tea companies unreservedly to the black tea processing experience made public, be regarded as communication experience, for other processing of real estate tea and tea farmers is a kind of technical guidance and norms, the purpose Is to ensure the quality of real estate black tea.

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How to distinguish between local black tea and foreign tea?

Dongshan Town Tea Industry Association Yan Jie Long to everyone Weapon:
First look at the shape. Real estate is the pursuit of the shape of black tea and Biluochun of the gods, group shape, shape curl, carefully identify, shape curl, the first judgment is real estate black tea.
Second, smell scent. Local black tea has a strong flower fruit, want to distinguish between real estate black tea and foreign tea, there is a simple way is to use high temperature to the tea "a hot cover", tea will overflow. The specific approach: in the cup into the boiling water about, so that the cup heat and put the water drained, and then put the tea into the cup, cover the lid shaking a few cover their cover, and then opened the cover smell the aroma. Local black tea aroma foot, there is a special fruit flavor, while the field is not black tea.

"Suzhou City, local agricultural standards - Suzhou black tea
Processing technical regulations "on January 1, 2016 implementation

Standard on the local black tea processing technology to do a certain standard, the process has 8 steps, divided into fresh leaves - withering - kneading - fermentation - do shape - off cents - dry - refined. Note: medium and low grade black tea do not need to do shape, off cents. Here are a few main steps:
Fresh leaves:
There are high-grade and low-grade points, high-grade black tea fresh leaves of raw materials for a bud or leaves a buds early development; in the low-grade black tea fresh leaves to a bud of two, three leaves, requiring fresh leaves, uniform net, Avoid mining insects and leaves and other non-tea debris.
Withering
Divided into natural withering, day withering and indoor warming withering. Natural withering temperature maintained at 20-28 ℃; day withering leaf temperature should not exceed 30 ℃; indoor heating wither to take air conditioning warming mode, air conditioning temperature control at 28-32 ℃. Natural withering generally 2 to 4 hours trembling once, heating withering generally 1 to 2 hours trembling time, turn the time to stop the blast, flip shake, action to light, so as not to damage the buds.
Withering time according to fresh leaves tender, water content, temperature, leaf thickness, the number of different mixing flexibility. The withering degree of withering leaves weight loss of 35% -42%, leaf color dark green, foliage soft wrinkles, soft leaves, hand into a group, loose hands can be slowly loose, veins, petiole mostly broken and continuous.
Rubbing
To tighten the tea, tight, full of tea overflow, adhere to the tea surface, hand clenched, tea overflow and not into the drip for the twist moderate.
Fermentation:
Generally in the fermentation room, control the temperature, moderate, ventilation, leaf thickness, time and other conditions. Room temperature, controlled at 24-27 ℃, fermentation "" leaf surface temperature control at 26-28 ℃ is appropriate.
Fermentation time depending on the leaves of the old tender, rubbing degree, room temperature and other factors may be. From the twist time count 5-6 hours, the fermentation of moderate tea green gas disappeared, divergent out of a strong cooked apple fragrance, leaf color 70-80% red or yellow or red, bright leaves color bright uniform, coarse old leaf color Dark, often red in the blue.
Do shape
Processing high-grade black tea, the use of hand side to do side of the mention of cents, with reference to Biluochun tea brook to do shape.
Off:
High-grade black tea with cents off half an hour, so as not to brew when the soup color turbidity.