On 9th, March, 2012, the team of Teavivre visited Pujiang Tea Garden, which is located in Chengdu, Sichuan.
Introduction to Pujiang
Located in the southwest of Chengdu Plain, Pujiang is of 583 square kilometers. The average annual temperature is 16.4°C; average annual precipitation is 1298 millimeters. The cloud, mist and wet air are very good for the growth of tea trees.
Chengdu has a tea-producing area of 186.67 square kilometers, of which Pujiang with an area of 110 square kilometers takes up 59 percent.
The geographic advantage of Pujiang
1. Good transport facilities
2. Superior climate condition
Tea Garden in Pujiang
When we arrived in the tea factory in the morning, tea farmers are busy in picking tea leaves. Hence, our visit group followed them to learn how to pick tea leaves.
It requires some skills to pick tender shoots. Tea farmers must use finger pulp instead of fingernail to pick them. Only in this way can tea leaves be protected and can the quality be ensured. This is the skill and technique that all the tea farmers must master.
The seed of tea tree in the hand is the pekoe (Da Bai Hao, 大白毫) introduced from Fujian, which is almost as long as adult’s forefinger.
While planting tea trees, precautions against pests should not be ignored. Let’s see how the tea production base takes ecological measures to control pests?
Chinese classical tea ceremony of long pot
Long pot is also called long spout copper pot. Some people call it running pot, which is a unique Chinese tea utensil. It gets its name from the length of the spout
Fortunately, Teavivre’s visit group watched the long pot show. The boiling water at 100°C was used in the show so that the pot in the performers’ hands was very hot. Therefore, they need a long period of training time to stand the high temperature. At the same time, they must let water flow into the cup from the spout in all kinds of difficult posture. It is really an enjoyable tea ceremony.
The long pot show recorded by Teavivre
The Tea Factory and Processing Machines
Moreover, we visited the machines which are used for processing teas.
Spreading fresh leaves for cooling
It can get the moisture in leaves redistributed and lost partly. It also can get ready for the deactivation of enzymes. The fresh leaves had better be piled to 5-8cm in thickness for 4-8 hours.
The machines which is for The deactivation of enzymes
It makes use of high temperature to destroy the enzymes in tea leaves and prevent the polyphenol compounds from enzymatic oxidation. This process should last 1-2minutes at 200°C.
It can get a part of moisture in leaves lost further and help them form the quality of curling, tightness and straightness. The first roll should last 30 minutes, while the second roll should last 45minutes.
It can get the moisture in leaves lost further and make the primary tea dry fully. Moisture content should be below 7 percent. This process can prevent tea leaves from being mildewed and make sure that they can be easily stored. The dryer should remain 80-85°C.
The Tyding machine includes two steps: The Improvement of fragrance and Shape. The Improvement of fragrance can improve and keep tea leaves’ color, fragrance, taste, and shape. The process should remain 105-110°C.
Shape: It can get a part of moisture in leaves lost further and help them form the feature of flatness and straightness. This process should last 7-8 minutes at 120-125°C.