The old green tea is mainly produced in the Puxian, Xianning, Tongshan, Chongyang, and Tongcheng counties in the Xianning region of Hubei Province. Linxiang County, Hunan Province also produces old green tea. According to the “Annals of Hubei”, “In the ten years of Tongzhi, we re-determined the rules of tea sent by the boards of Chong, Jia, Pu, Ning, Cheng and Shan six counties. There are two items of black tea and old tea.” The old tea refers to old green tea. It can be seen that old green tea has more than 100 years of production history. Around 1890, the production of fried tea in Yangludong, Puzhao began to fry tea, and after being dried, they were smashed into pieces and put in the oysters (2.5kg per pound). They were shipped to the north and they were called fried oysters. tea. After the development of the old green tea as raw material by steaming into old blue brick tea.

Used to suppress the old green tea of ​​the green brick tea, both faceted tea and inward tea. The face tea is finer and the tea is more extensive. Noodles are made from fresh leaves, freshly kneaded, sun dried, re-fried, re-kneaded, rubbed and dried. The tea is made from fresh leaves that are cured, rubbed, rubbed, and dried. Old green tea is generally divided into three levels, and fresh leaf cutting standards are usually divided by stalk color. Primary tea (sainted tea) is mainly composed of green stems and red stems at the base. Secondary tea (two-sided tea) is dominated by red stems and slightly greenish stems at the top. Third-grade tea (in tea) is red stalks of the year, but no stalks. There are three forms of cutting time: The first is to harvest twice a year of tea, the first small to full-mountain harvest, and the second to fall season to cut. The second is to cut the winter tea once a year and face tea once, every winter tea is harvested before and after the convulsions, and the face tea is cut before and after the summer solstice. The third kind is to only cut once a year (face or inside tea), take noodles before and after the summer solstice, or take light tea during the summer or the summer (sometimes even extended to the beginning of autumn).

The quality of the old green tea requires that the first-grade tea (smeared noodles) is tight, with a slightly white stem, and a dark green color. The secondary tea (two-sided) leaves are strips, and the red stems are the main ones, and the leaves are dark green and yellowish. The third grade tea (in tea) has a curly leaf surface, red stems, and dark green leaves with flowers, and the tea stems are taken as new shoots of the year.

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