Meng Ding Ganlu is China's oldest famous tea, belongs to the curly shape fried green tea, is honored as the old tea, famous tea pioneer. Produced in Ya'an City, Sichuan Province, Mengshan, is one of China's top ten famous tea, "manna on earth" reputation. The aroma of Meng Ding Ganlu is fresh and fragrant, the taste is sweet and mellow, the color is tender green and oily, the shape is tightly rolled with many hairs, and the leaf bottom is elegant and fresh, which is the best among green teas.
The production process of Mengding Ganlu is very delicate, mainly divided into three steps: three frying, three kneading, and three steps of making the shape and lifting the hair.
Step 1: To kill the green, the picked fresh leaves are tossed in an iron pot at a controlled temperature between 140°C and 160°C to shake off the moisture and grassy flavor.
Step 2: Kneading, the tea leaves after greening are kneaded so that the leaf cells are ruptured and the inclusions ooze out to form a curly shape.
Step 3: Make the shape of the tea leaves, the twisted tea leaves will be fried again, increase the temperature, so that the tea leaves dry, and at the same time put forward the white hairs on the surface of the tea leaves, to increase the beauty of the tea leaves.
After three such stir-fries and three kneading, the Monk's Nectar is made.
As you can see from the above.Mengding Ganlu is a green teaInstead of roasting green tea. Stir-frying and roasting are two different greening methods in green tea production; stir-frying is stir-frying with an iron pot or a machine, and roasting is baking with an oven or a drying cage.
The difference between stir-frying and roasting lies mainly in the control of the temperature and time of the tea leaves, with stir-frying having a higher temperature and a shorter time, and roasting having a lower temperature and a longer time. Stir-frying and roasting also have different effects on the quality of tea, stir-frying tea has a stronger aroma, fresher flavor, greener color and tighter shape, while roasting tea has a lighter aroma, lighter flavor, yellower color and looser shape.
The reason why Mengding Ganlu adopts the method of stir-frying is that stir-frying is able to better maintain the freshness and sweetness of the tea leaves, as well as better show the beauty of the curly shape and white hairs of the tea leaves. The technique of stir-frying is also formed by the tea masters of Mengding Ganlu after thousands of years of inheritance and innovation, which is the unique charm of Mengding Ganlu.
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