The application of soymilk liquid organic fertilizer

    From Taiwan's Soya-bean milk irrigating technology, use Non-GMO soybean with biological probiotics and brown sugar to ferment into liquid organic fertilizer.
1. Provide organic nutrition：
    The biological probiotics in Soya-bean milk can decompose into plant protein amino acids and absorbed by tea bushes.

The production process of soybean milk liquid organic fertilizer-1

The production process of soybean milk liquid organic fertilizer-2

2. Provide microorganisms good for soil
    Biological probiotics also can promote the decomposition of organic fertilizer in soil and make it absorbed by tea bushes.

Irrigates the tea bushes with soybean milk organic fertilizer

3. Provide organic nutrition
    The biological probiotics in the soybean milk can act as a natural pesticide and kill the bad bacteria.

Mix the soybean dregs with organic fertilizer

Bury soybean dregs in trench between tea bushes

4. Improving the quality of tea
    After irrigated by soya-bean milk, improve the tenderness of tea, the harvestable period can be extended to be 10 days from 6-7 days before, and the tea quality, taste, and aroma are all improved significantly. After made into soybean milk, the remaining yellow bean dregs can also make full use of. With bagasse, rice husks, rabbit dung and sheep dung, after fermentation, bury it into the ditch every winter, it would be a good organic fertilizer and nutrition for tea bushes.

Irrigate Soymilk liquid organic fertilizer with automatic sprinkler system

How oolong tea is made?

• 1.日光萎凋 Solar withering 

    Exposing harvested tea leaves to the sunshine accelerates the evaporation of moisture, and acts as a catalyst for oxidation by naturally occurring enzymes in the tea plant.

• 2. 室内萎凋及搅拌 Indoor oxidation and shaking

    The leaves are spread on automatic withering racks and shaken up intermittently for uniform exposure and to further deplete moisture during the indoor withering stage, which lasts for 6 to 12 hours. During this step, complex and subtle changes in the natural chemical composition of the leaves create the characteristic aroma and flavor of Oolong Tea.

• 3.杀菁 Tumble-heating

    High temperatures are used to halt enzyme activity, including oxidation and biochemical reactions. This step stabilizes the composition of the tea(in terms of aroma and taste, etc.). During tumble-heating, much of the moisture is lost from the tea leaves, and their supple nature becomes evident as they enter the next step in their processing--rolling.

• 4.揉捻 Primary rolling

     During the rolling process, friction causes the breakdown of the tea leaf structure, while ensuring that the consistency of the leaf remains intact. Mass rolling may be carried out twice to reduce the volume of the finished tea, making it easier to ship, store and enter the marketplace.

• 5.热团揉 Hot mass rolling

     The leaves become very supple when exposed to high temperature. They are then placed inside a cloth bag, forming a large ball that is rolled by a special machine or by hand. Through such controls, moisture slowly dissipates from the leaves and they gradually become more tightly curled. This step produces the characteristic appearance and enhances the characteristic aroma of Oolong Tea.

• 6.干燥 Advanced drying

    Hot air is used for drying, to halt any remaining enzyme activity after tumble-heating. This inhibits further oxidization and further stabilizes tea quality.

• 7.拣枝 Stem removal

    The tea leaves are examined and the stems are removed to reduce volume and increase its quality.

• 8.再干与烘焙 Final drying and roasting

    Heat control is used during the roasting process to improve tea quality (aroma--to eliminate rogue odors and to add a roasted aroma; taste--to eliminate Maillard reaction, caramelisation, oxidative and shrinkage effects; tea color--retain clarity and prevent changes in color). Roasting stabilizes the aroma, smoothness, fragrant aftertaste and lingering aroma in the cup that is the renowned qualities of Oolong Tea.

​Where to buy oolong tea?

Dahongpao Introduction

You may have heard of Dahongpao.
But you may not know.
Dahongpao is the king of oolong tea
Dahongpao produced in the world's dual heritage of Fujian Wuyi Mountain
According ancient to legend, a scholar to Beijing exam
Halfway in Wuyishan ill
Local villagers with tea to cure
To be a scholar to return home
Put his body red robe draped over the tea tree to show thanks

Dahongpao is known as the king of oolong tea
Is because of its taste is very domineering drink for a long time bubble is not short
There is a private proverb a bubble two bubble tea three bubble four bubble is the essence
Oolong tea is a semi-fermented tea
Its distinctive feature is
The middle leaf surface is green around the circle is red
Known as the green leaf red trim
Dahongpao picking is the comparison of late tea
Generally three leaves and one tea core

The use of such tea green
Can make the oolong tea has a complex tea rhyme
Picked down the tea
After a period of withering
It is necessary to enter the most important part of the shake green
The main principle is to shake the green tea in the movement of the collision with each other

Collision edge will ferment red
While the leaves remain green
To a semi-fermented state
In the early majority of hand-shake blue
In the modern can be used to shake the barrel to significantly improve efficiency
The process of fermentation has been to see the fermentation state
Once the red-green edge effect

Shake is to stop
And in order to prevent the fermentation from continuing
This step is called fried green
Roasted after the tea immediately stop fermentation
Into a relatively static state
Next we have to roll
The tea leaves are placed in a twisting machine
Twisted into a cord-like
In order to reduce the volume

After the completion of the tea to go through the machine after the first baking water
The initial drying made of Maocha
Will be Maocha points after bagging
A detailed manual selection is done by category
The hair will be broken in tea tea reeds, etc. one by one pick to reed
Again into bags

Wait for re-baking
Generally this process needs to wait a month to two months
After the fire can be brewed for drinking
Dahongpao brewing need to use boiling water
High into the bowl
Water full slightly overflow

Scrape the floating foam on the surface of the bowl
General first bubble brewing time should not be too long
That is washed out
From the second bubble to the third bubble, the brewing time can be gradually extended
Dryinggreen--Shakeblue--Fried--Rolling--Firstbaking--Re-baking

Fuding white tea introdution

Fuding  white tea originating in Fuding Tai mushan. Legend, Taimushan ancient name was cai mountain, Yao Emperor (2358 BC - 2257BC) has a mother living in this kind of orchid for the industry, mother are kind-hearted, won the hearts of the people, and has its Kind of green tea buds as a treatment of measles holy medicine, save a lot of children.People thanked her ，for calling her Taimu.     With the domestic tea tea craze in Tang and Song Dynasties prevailed, characteristics of white tea because of its "hard boiled tea" and once again swept the country. In the comprehensive promotion of natural, healthy diet culture background, white tea because of its "the sun technology" natural and "health" has become the first choice to promote a healthy tea.     Bai Hao Yinzhen (白毫银针) (Silver needle): The highest grade of the Bai Hao Yinzhen should be fleshy, bright colored and covered with tiny white hairs. The shape should be very uniform, with no stems or leaves. The very best Yinzhen are picked between March 15 and April 10 when it is not raining and only using undamaged and unopened buds.       Shou Mei （寿眉） (Noble, Long Life Eyebrow): A fruity, furry white tea that is a chaotic mix of tips and upper leaf, it has a stronger flavor than other white teas, similar to Oolong. It is the fourth grade of white tea and is plucked later than Bai Mu Dan hence the tea may be darker in color.      Bai Mu Dan (白牡丹) (White Peony): A grade down from Bai Hao Yinzhen tea, incorporating the bud and two leaves which should be covered with a fine, silvery-white down.     Gong Mei （贡眉） (Tribute Eyebrow): The third grade of white tea, the production uses leaves from the Xiao Bai or "small white" tea trees.

According to the different degree of oxidation

YanCha production process

How many types of chinese tea?

How many types of chinese tea?


Where to buy Chines tea?

Tieguanyin introduction

Tieguanyin (tiě guān yīn) tea, Chinese traditional tea, belonging to green tea, is one of China's top ten tea. Originated in Fujian Anxi County West Town, found in 1723-1735. "Iron Goddess of Mercy" is the name of the tea, tea varieties, Tieguanyin between green tea and black tea, are semi-fermented tea, Tieguanyin unique "Goddess of Mercy", fragrant Yayun, brewed natural orchids Fragrant, taste pure concentration, aroma fragrance lasting, "seven bubbles have the fragrant reputation."      About Tieguanyin tea Origin of Tie Guanyin Tie Guanyin is a representative of oolong tea, and belongs to green tea among the six major types of tea．Tie Guanyin was originally the name of a tea tree, because it is suitable for making oolong tea,its product was thus named Tie Guanyin;the SO—called Tie Guanyin is actually the oolong tea made from Tie Guanyin tea tree．     Tieguanyin finished according to the degree of fermentation and production process, generally can distinguish between fragrant type, Luzhou-type, Chen-type, and other three types.     Quality and characteristics of Tieguanyin : Tieguanyin has excellent quality, its leaves ale thick and solid, it weighs as iron with dark and moist color, it has obvious sand green color with bright-colored red points．Its fragrance is noble-minded．lasting, strong and fresh, it has a unique"lingering charm" with a sweet and fragrant aftertaste;even after 7 times infusion it still has fragrance…it can be called the king of oolong tea.     The healthcare function of Tie Guanyin Verified by the domestic and foreign scientists, the chemical composition and mineral elements in Tie Guanyin have special functions to peopleI's health,the functions are roughly as follows:anti-ageing, resisting cancer, preventing artery sclerosis, preventing and curing diabetes, losing weight, preventing decayed tooth, disinfecting.         Tea set for infusing Tieguanyin, When infusing Tieguanyin, the best tea set for you is the Zi Sha(purple sand pottery)；the Zi Sha tea set made in Yixing is most suitable,it will never affect the fragrance of the tea,it can keep the color, fragrance, nd taste of the tea for a long time.Chinan's first professional tea farmers cooperatives.Along with the unique fragrance of Tie Guanyin, if you take a sip, the fragrance will fill your nostrils.     Autumn fragrance and Spring water, Tieguanyin is made with precision and exquisite techniques．Its sprouts come out in the last ten days of March and will be picked in the first ten days of May;the tea can be picked in spring,summer, midsummer and autumn．The autumn tea has the best quality,the spring tea has the highest output． autumn tea has strong fragrance, so it is commonly called“autumn fragrance”;the spring tea gives you mellow feeling, so it is, commonly called“spring water”the Chinese people, in their drinking of tea, place much significance on the act of "savoring. "

Tieguanyin production process

Black Tea Lapsang souchong introduce

Lapsang souchong is a black tea (Camellia sinensis) originally from the Wuyi region of the Chinese province of Fujian.Lapsang is distinct from all other types of tea because lapsang leaves are traditionally smoke-dried over pinewood fires, taking on a distinctive smoky flavor.       History       According to some sources, Lapsang souchong is the first black tea in history, even earlier than Keemun tea. After the Lapsang souchong tea was used for producing black tea called Min Hong(meaning "Black tea produced in Fujian"), people started to move the tea bush to different places, such as Keemun, India, and Ceylon.       The story goes that the tea was created during the Qing era when the passage of armies delayed the annual drying of the tea leaves in the Wuyi Mountain. Eager to satisfy demand, the tea producers sped up the drying process by getting their workers to dry the leaves over fires made from local pines.         Processing        "Souchong" refers to the fourth and fifth leaves of the tea plant, further away from the more highly prized bud (pekoe) of the tea plant. These leaves are coarser than the leaves closer to the bud and have fewer aromatic compounds. Smoking provides a way to create a marketable product from these less desirable leaves.        The leaves are roasted in a bamboo basket called a Honglong, which is heated over burning firewood,  contributes to the dried longan aroma and smoky flavor. Pinewood is used as the firewood for Lapsang souchong and contains the characteristic resin aroma and taste.       Chemistry       The aroma of Lapsang souchong is derived from a variety of chemical compounds. The two most abundant constituents the aroma are longifolene and α-terpineol. Many of the compounds making up the aroma of Lapsang souchong, including longifolene, originate only in the pine smoke and are not found in both.      Flavour and aroma      Lapsang souchong's flavors include dried longan, pine smoke, and whiskey.Tea merchants marketing to Westerners notes that this variety of tea generally produces a strong reaction, with most online reviews extremely positive or strongly negative.[citation needed]Tea connoisseurs often note that Taiwanese Lapsang souchong typically has a stronger flavor and aroma, the most extreme being tarry souchong (smoked, as the name implies, over burning pine tar).[citation needed]It is common for even rather strongly brewed Lapsang souchong tea to lack the bitterness common with other tea varieties.     Reputation     Lapsang souchong has a high reputation outside China; it is viewed as "tea for Westerners" inside China. It was drunk by Winston Churchill.