Top grade melon tea from twelve sandalwood

Lu'an Guayue is very special in China's complex tea lineage, Lu'an Guayoupe is very special.

On the one hand, it is the only leafless tea with no buds and stems. The harvesting period is limited to more than ten days before and after the rain, and the production area is limited to several kilometers of the Qitou Mountain in western Fujian. For the melon tablets holy land; On the other hand, Liu'an melon film processing process is extremely complex, repeated up to a week, with particular emphasis on the baking firework, the old one is bitter, tender one point is astringent. In shaping the shape of the tea, it is also extremely sculpted to do, even brewing out like a green melon seeds, and thus get its name. Even today, the production of melon slices still requires a lot of manpower, which makes it costly. Some good people once mentioned that in more than 80 places in the "Dream of Red Mansions," Lu'an was mentioned. However, in reality, this piece of melon tea is not widely distributed, as if it only existed in novels and delusions.

Qi Tou Shan Liao Tang Liu'an Melon Piece In the evening, Wang Yongfa waits for us at the entrance of Hongshigu Valley. He is the villager of Qiyun Village at the foot of Qitou Mountain. Pharaoh was 55 years old and had gray hair but was physically fit. He wore old-fashioned green uniforms and big shoes on his feet. We are going to stay in his family for one night. In the hustle and bustle, the last glimpse of sunset through the haze of the mountain formed a deep orange light, moving in the valley, as if walking in the film old film. Qitou Mountain is a place not found on ordinary maps, only 804 meters above sea level. The Dabie Mountains, like a triangular wedge, broke into Anhui Province's Lu'an from west to east across the three provinces of Hubei, Henan, and Anhui. Qitou Mountain is in the northeastern corner of the Dabie Mountains. It is connected with the Jianghuai hills, with Lu'an in the east, Huoshan in the south, Luohe in the north, and Hongdian Reservoir in the west; the Huaihe River is in the north and the Yangtze River is in the south. The locals jokingly stated that they bubbled urine at the top of the mountain, flowed into the Yangtze River to the south, and flowed into the Huaihe River to the north. Some parts of Hu'an County in Lu'an County are fifty or sixty miles in radius, and Jintou Qitou Mountain is the best quality. The predecessor of the melon film was "Qishan Yunwu Tea", and the tea produced by Qitoushan was called "Qishan Business Card" and was the best in the melon film. There is a cave on the cliff on the south side of Qitou Mountain. Because of the large number of bats, it is called the Bat Cave. According to legend, the entire tea produced in Qitoushan is also made up of bat caves. Under the nourishment of bat droppings, the tea leaves are particularly strong and have the most delicate taste. This sounds like a mountainous, mysterious and mysterious story outside the mountains.

Just between the Qitou Mountain and the Xiangluo Peak, there is a mountain platform that resembles a lamp, and the lamppost is known as the home of Wang Yongfa. It takes more than an hour to walk in from the mouth of Hongshigu Valley. There are more than 1,400 people in Qishan Village, divided into more than 20 groups, and they are scattered and live in Qitou Mountain. The villagers have lived from tea trees for generations.

Redstone Valley leads to the depths of the Dabie Mountains. The boulders on both sides are red, and a stream of 67 meters wide flows through it. The locals call it Longjing Ditch. The more we walked deeper, there were streams and waterfalls that gushed from the sides of the rock and merged into Longjinggou, forming a number of small lakes in the gentle mountains. The villagers called it "Longtan." The streams are crystal clear and full of pebbles, and they are rushing all year round. There is no way to go to Wang Yongfa's house and it is necessary to walk on both sides of Longjinggou. In the summer, when mountain torrents broke out, people in the mountains could not get out. At the longest time, Wang Yongfa did not come out for a month. A new day began when Bat Bats smiled at the Liu'an melon film in the relay chicken's cry.

After breakfast, Wang Yongfa took us up the hill to see the tea garden. Qishan Village has a total of more than 3,000 mu of mountainous land, and Lao Wang has more than 30 mu of tea gardens. The Qishan Group where he is located has the best location, all on Qitou Mountain. The price of tea produced is also the highest, and Maocha (roughly processed semi-finished products) before and after Gu Yu can sell for 300 yuan a pound. The spring of the Dabie Mountains has just begun. White pears and pale pink cherry blossoms were the first to open. The two blue orchids and moth orchids scattered scattered under the trees, and sometimes the grass snakes that had just climbed out of hibernating caves were scared. The tea trees in the mountains of western Fujian belong to the middle lobular species. The tea trees on the mountain grow completely naturally. They absorb the wind and dew, but they are not fertilized. Therefore, they are smaller in size than the plains, but the highest is only 1 meter, and most of them are no more than half a meter. The tea gardens are scattered on the slopes, and the average slope is 30-40 degrees, and the steepest is nearly 60-70 degrees. The size of each tea garden is not large, most of them are about four or five acres, and the interval between tea trees is also very sparse. There are only three or four strains per square meter. In the Yamashita tea plantation, all the tea trees are planted in rows and they look like green belts. In the period of the Republic of China, because the production of melons was profitable, the tea producing areas gradually developed from the mountains to the plains. As a result, Lu'an Guapian was divided into "Uchiyama melon slices" and "outside the mountain melon slices." The so-called "inner mountain" refers to the mountainous area with Qitou Mountain as the center, with an altitude of 300 meters or more, and the best area is more than 600 meters; "outside the mountain" refers to the hilly plain area with an altitude of less than 300 meters. At present, the Neishan melon slices are mainly distributed in the Qitoushan, Flower Ridge, Qingshan Town, Zhangchong, and Youfang stores that surround the Xianghongdian Reservoir; the Weishan Guagua slices are mainly produced in Shibanchong, Shibaodian, and Lionstown, in the east of Yu’an District. Locke and other places. Neisan melon slices are produced between the mountains. It is not easy to climb up the mountain, and it is impossible to fertilize the water. Farmers usually only do some weeding and pruning work. The tea gardens in each household are very scattered and there is always a lot of time on the road. It is even harder to climb the mountains. Therefore, although the high quality of the inner mountain tea, but the yield is small, all the high-yielding tea plantations are out in the mountains. The villagers of Qishan Village lived scattered on the hillside. When we were tired, we went in for a rest. The villagers enthusiastically put on melon tea brewed in spring water. The villagers can't tell too much truth, but they will point to tea and proudly tell you some identifying features. For example, the color of tea produced in Qishan differs from that of wild camellia. When the early leaves of fresh leaves are displayed, there are some faint yellowish shades. After fixing and baking, the emerald green leaves are covered with a layer of faint gold, giving off some metallic luster. Between each small piece of tea plantation, there are bamboo forest, cedar forest and Tonglu forest. A cluster of orchids grows under the woods of the bamboo forest. In another 20 days or so, the orchids in the mountains will slowly bloom. When the breeze started, the fragrance of bamboo flowers overflowed. Every year, mountain people like to dig a few fresh orchids in their own homes. Tea trees are just a kind of plant in the mountains. The symbiosis with many kinds of flowers and trees makes tea add the fragrance of other plants. The fragrance of the orchids is elegant and deep, while those near the bamboo forest are indifferent, while those near the fir forest can produce woody notes. 6 years ago, He Mingjin as the "people's Congress" representative of Jinzhai County to Hefei meeting, he specifically brought two bags of tea symbiotic with orchids. "After brewing, the conference room is filled with orchid fragrance." He Mingjin said. The old man, who is already old, often stands on the mountain pass with a walking stick to stop visitors from digging away orchids. In all the legends about Lu'an, the Bat Cave is a place full of imagination. There is a stone cave on the southern slope of Qitou Mountain. It is on a cliff that is rarely seen off the coast. Because of the large number of bats, it is called Bat Cave. Legend has it that there was a “God Tea” in the entrance of the cave. In spring, a group of women took tea on Qitou Mountain and one of them found a large tea tree near the Bat Cave. The branches and leaves were dense and the new shoots were fat. She picked up on her hands, and the magic was that the tea buds plucked and plucked, and the more they adopted, the more until darkness or sprouts filled the trees. The next day she climbed the vine again, but the “God Tea” that was not always available was not seen. It is said that bat manure contains a lot of phosphorus, so the surrounding tea trees grow best. To find out, Wang Yongfa called a nephew Xiao Huang to walk with us. Xiao Huang deliberately carried a bundle of ropes. The trails on the Qitou Mountain were all two feet from the villagers. It took us two hours to get to Bat Cave. The Bat Cave is located on a cliff not far from the top of the hill. The entrance is about 15 meters from the ground. The crag is about 80 degrees and it is very smooth. There are two trees in the stone seam in front of the cave. Now it has already died. Xiao Huang was agile, cautiously climbed the cliff with bare hands, and then fixed the rope in the tree, we can climb up along the rope. The bat hole is more than 3 meters deep and can accommodate several people. The bat droppings on the ground are thick and soft, such as cotton. The bats inhabit the depths of the crevices and are difficult to see during the day. However, sitting in the caves, they can sometimes hear the whistling sounds of bats flying in the dark, such as wind. On the left side of the Bat Cave, there is a huge stone seam from top to bottom, tilted about 75 degrees from the ground. This stone seam is an exit from the Bat Cave. Locals often drill into it, and then from the right side of the cliff more than ten meters away. Drilled in another gap. Xiao Huang said that the narrowest point in the stone seam is only about 20 centimeters wide, and thin people must breathe in order to pass. This stone crevice can only be laid down, so to enter the bat cave must climb up the cliff. There is only a bundle of wild tea in the cave. On the slope below the Bat Cave, there is a small piece of tea garden that can be made into the best melon slices. It is said that here is the highest price of Qitou Mountain, and Maocha can be sold for 500 yuan/jin. Twelve Tan Ding Gua Pieces Originate from the 12 Dian Tan Jinzhai County has always been a legendary treasure. There are still 12 rare 1500-year-old Millennium Qing Tan in the 12 Dalmatians in Huashi Township, deep in the primeval forest of the Dabie Mountains of Jinzhai. Old trees grow and grow. The wild tea around “Twelve Tan” is flourishing, and generations of mountain people take leaf products and drinks, and they are mellow and happy.

In order to protect the rare growing land of the twelve pieces of good fortune and the top grade melon pieces, Mr. Chen Suliang, founder of Yixiaotang Tea Industry successively entered and visited dozens of times in the mountains, went deep into the ancient tree groups to conduct field visits, contacted the local forestry department, and used scientific methods for ancient Tan. The growth of the tree is protected; the tourism experts of Peking University are invited to conduct scientific surveys, from the negative oxygen ions in the air of ancient trees, to the springs in Huanglong Valley, and then to bamboo forests and wild tea bases to collect accurate data. Mr. Chen Suliang led a tea industry through a unique brand promotion road, will be 12 Tan Liuan Guai wild tea taken out of the mountains, into millions of households.

Picking a smile Liuyang melon rice 500 pounds, 5000 pounds of firewood, 2000 pounds of charcoal.

After the Spring Festival, Wang Yongfa began to prepare these materials. Rice and charcoal must be carried in from outside the mountains. Firewood must be cut down from the mountains to cut trees and branches. Now, Laowang’s yard has piled up a tall pile of firewood. All of these materials are for tea picking after 20 days. Every year during the tea-picking season, Wang Yongfa has to ask 12 people from outside the mountains to help. The fresh leaves picked are sold through the airing, fixing and baking of fresh tea. These helpers must live in the royal family. “Working in our family, meat is eaten at noon and the food needs to be improved. The people in Anhui say more about it,” said Wang Yongfa. The mountain people do different things all year round, picking tea in the spring, weeding in the summer, climbing cycads in autumn, and mowing bamboo in the winter. The most important thing is picking spring tea. The income from selling tea accounts for 80% of the villagers' annual income. And cutting a tall bamboo ten-meter meters back to the mountain, can only sell sixteen seven, if it is a 100 jins of fir trees, it can only sell forty or fifty yuan. Qiyunshan is located north of the Yangtze River and is 20 to 30 days later than most of the Jiangnan Tea Region. Different from other teas, the picking of the melon slices is very particular. Only the youngest leaves are picked, and neither shoots nor stems are allowed. A maximum of five or six pieces can be taken from one branch. Judging from the picking technique, melon tea is the only tea that is picked individually from each leaf. At the end of March each year, the tea tree sprouts through the wintering period; at the beginning of April, the first leaf grows first; the second leaf grows in the first half of April; and the third leaf grows in the middle of April; The four leaves should grow before and after the April 20 rain. When the fourth leaf grows, the tea picker begins to gently remove the second leaf. The first leaf is unnecessary, because the budding head is wrapped for a long time and grows old; at this time, the second leaf has just started, the length of the page is about 3 cm, which not only accumulates rich nutrients, but also guarantees the leaves Tenderness, just picking. At the same time, after one year's accumulation of tea trees, the new leaves have the unique essence. "The picking of fresh leaves must have a certain degree of maturity." Wu Weiquan said, "Too much too high moisture content of leaves, can not be shaped after frying." After the second leaf picking, separated by 1 to 2 days after the third The leaves are in the beginning of the exhibition and can be picked, and so on. As the temperature rises, the degree of aging of the leaves becomes faster and faster. Therefore, among the many fresh leaves, the second one is the best, the most luxurious, and traditionally it is called the "melon piece." The first leaf is referred to as the "picte", the third and fourth leaf are called "mei", and the bud head is called the silver needle. "The second leaf is like an 18-year-old girl, the third leaf is like a girl of 21, 22 years old, the fourth leaf is like 27 or 28 years old, and the fifth leaf is 30 years old." He Mingjin to me Said, "In the future, it will be the old woman." The melon film's gold picking period is in the ten days before and after the rain, once the summer of May 5, the temperature rises quickly, the leaves quickly grow old. It can be said that after the beginning of summer, there are no melons. At this time, tea picking is no longer necessary for embroidery. The weather during the tea-picking period is also very important. It cannot rain, otherwise the leaves will contain too much water and it will be easy to ferment. If the weather is too hot, the new leaves will age faster and picking time will be greatly reduced. Tea picking is a technical activity and requires delicate techniques. The leaves are gently pinched down so that the leaves cannot be damaged or broken. In general, this kind of work is done by girls and the hand is soft. They took bamboo samovars to the mountain at 6 or 7 in the morning and carried dry food and water at noon. They went downhill at 5 or 6 o'clock in the morning and went to the furthest tea plantation for an hour. A person working 12 hours a day can only use 3 to 4 pounds of fresh leaves on average. The fastest and most productive workers can only use 1 pound of fresh leaves. Generally 4 to 5 pounds of fresh leaves can be produced after the processing of 1 kg of melon pieces, so a worker picking fresh leaves a day can not produce a pound of tea. The traditional picking method of the melon slices is different from that of the past. In the past, picking directly cut off the branches with four or five leaves, and then adding a "slab" process - that is, after picking tea, the leaves will be cut off from the broken branches. Taken off, and then classified according to the degree of old tender, young leaves and old leaves with different heat to kill green, and buds can do Maofeng, or buds, stems after processing their own drink. Now that the “slab” process is basically not used, the reason is that on the one hand, additional manpower is needed, and on the other hand, the sorting stage is directly advanced to the picking stage, and the tenderness of each leaf can be guaranteed to be the best. Freshly harvested fresh leaves are unflavored and after 10 hours of air drying, they begin to give off a subtle bouquet of flowers and fruit. When it is aired, it cannot be directly sunned. The ground must have good permeability, and it must not be piled too thick. There are conditions to double. Wang Yongfa said that according to the picking speed of melon slices, at least half of the fresh leaves in his tea garden are out of date and will soon age and lose value. The wild tea trees in the mountains are even more inconsiderate, because they are too fragmented and it is not easy to collect them. It is unrealistic to ask more people to help. The Wang family can now live in more than a dozen people. There is a lack of land in the mountains, and the price of building a new house is too high. A piece of brick that comes in is worth 1 yuan. Due to the warmer climate in recent years and the change in picking technology, the picking time of the melon slices is 10 days earlier than usual. After Qingming, the first batch of fresh leaves can be collected one after another. The earliest tea sold the most expensive, the purchase price of Maocha changed every day, gradually lowering, "The purchase price of the next day will fall at least 10 yuan." Lao Wang home 30 acres of tea gardens, each year before and after the rain, can be used to produce the finest fresh leaves 1000 pounds, made about 200 pounds of Maocha, the average price of 300 yuan a pound. After the beginning of summer, the price of Maocha fell by 30-40 yuan a pound, even the labor costs are not enough. The melon worker smiled at the Liu'an melon piece in the fresh leaf processing, especially pay attention to the firework, is a major feature of the melon film production. It can even be said that only in this way can the melon pieces be called melon pieces.

The first process is fixing, that is, the initial drying of fresh leaves. Different from other green teas, the melon slices are divided into a cooking pot and a cooked pot, and two pots are used together, and the frying pan is fried after the cooking pot. The diameter of the frying pan is 80 cm, and the pan is an inclined surface of about 25 to 35 degrees. The tool for frying tea is a thin bamboo stick or "tea handle" made from sorghum ears, like a flat broom. The stove is heated with firewood, and the pot temperature is 100 to 120 degrees Celsius. Drop about two or two fresh leaves, each leaf should be able to reach the bottom of the pot. The sizzling sound of fried sesame leaves in the fresh leaves of the pot is appropriate. If the temperature is too high, the leaves will burn. When frying the pan, fry the handle upwards, hold the handle and push the leaf to rotate in the pan, pick and toss while rotating. “The purpose of cooking pots is to destroy the enzymes in the fresh leaves so that more and more chlorophyll remains. Otherwise, the chlorophyll will be transformed into lutein and erythrine under the catalysis of enzymes, and the tea will not be green.” Wu Weiquan said . About 1 to 2 minutes after frying, the leaves begin to soften and darken, and the water content of the leaves drops to about 60%. Then the leaves in the pot were directly swept into the side-by-side cooked pot. The temperature of the cooking pot is lower, about 70-80 degrees Celsius. The technical content of the frying pan is very high. Its role is to sculpt the shape of the leaves, shape the shape, and fold the edges of the leaves backwards through the tapping of the tea handle to form the shape of the seeds, just like a hand-folded airplane. However, all the work is done in a frying pan with tea handles, and it is necessary for the tea maker to have a lot of experience. The reason why the melon pieces are called melon pieces is to take the shape meaning. If the shape of the wok is not successful, the grade of the tea will be greatly reduced. The speculators fry while shooting, making the leaves into pieces, and the tender pieces slamming with a small force. The old pieces are forced slightly larger so that the edges of the leaves are folded back. The fry pan not only has to be shaped, but also has the function of “kneading”, making the tea more scented. This process takes about five minutes, the tea has turned dark green, and the moisture content has dropped further to about 35%. "In order to better kill and stereotypes, a wok is added between the cooking pot and the cooked pot in the current process, and 3 pots are used to kill." Wu Weiquan said, "The middle pot is a transition to make up for the previous one." Insufficiency in the process of fixation, and in advance type.” After the completion of the two killing, it began to enter the dry baking stage of tea, which will directly determine the taste and aroma of tea. Melon baking is divided into three stages - Mao Huo, Xiao Huo and Lao Huo. "Unlike Mao Mao and other green tea, the baking temperature of the melon slices is gradually warming up." Wu Weiquan said. Under normal circumstances, the tea farmer will “pull fire” immediately after fixing the pot. Baked fuel to choose the best chestnut charcoal, can not have a little smoke, or there will be a smell of smoke in the tea. Pulling Mao Huo needs a small drying cage made of bamboo strips. It resembles a wide bowler hat and has a cylindrical cage under the skirt to catch fire. Each cage is about 3 pounds of cooked pot tea. The temperature of the top is about 100 degrees Celsius. It is turned every 2 to 3 minutes. After 80% dry, it can be basketed. After pulling over the fire, the leaves are already dry, the water content does not exceed 20%, the color changes from dark green to green, and the edges of the leaves are folded back on both sides, resembling slender seeds. Tea that pulls Mao Huo is called "hair tea." Tea growers are picking tea during the day and they must go through the process of fixing and furious that night. They are often busy until midnight. If they are not processed in time, the tea leaves may be fermented. After the tea is prepared, it is put into the bamboo basket and the leaves with irregular shape and poor color are removed. After the picking is completed, the tea can be sold to the tea factory and priced by grade. In the tea season, all villages and towns have a tea night market, even if the farmers in the middle of the night can carry hair tea to trade. The latter two processes, small fire and old fire, were completed by the tea factory. The small fire took place one day after the fire. Each small roasting basket on the spread of 5 to 6 kg of Maocha, the following by the charcoal fire baking, the top temperature is more than 20 degrees Celsius, when pulled up, the highest to 120 degrees Celsius. A tea division kept rolling until the tea leaves a clear scent. At this time, the tea moisture content dropped to about 10%. After a small fire, the tea is placed in a bamboo basket for 3 to 5 days, and the term "spit green" or "return fatigue" is used in accordance with the term of tea making. Since the water content of the veins in the fresh leaves is higher than that of the leaves, the leaves are almost dry after several frying and baking, and the veins still have moisture. After three or five days of parking, the veins will be spit out and the water content of the whole tea leaves will be distributed evenly, which is beneficial to the next step of baking. Lao Lao is the last process of squash processing, and it is also an extremely crucial step. It directly determines the aroma, color, shape, degree of crushing, and degree of frost on the tea. Pull the old fire to use a large drying cage, diameter of about 1.5 meters, each cage can be spread out 6 to 8 pounds of tea. The temperature at the top of the drying cage continued to rise. To reach 160 to 180 degrees Celsius, 80 kg of charcoal lined up tightly to form a large charcoal fire. The flame was one foot high, and the fire was violent and uniform. Lao Lao's work scene is spectacular. The two raised a roasting cage and placed it on a charcoal fire for about 5 seconds. They immediately lifted and rolled the cage and gently turned the hot tea leaves. Afterwards, the cages were again placed on charcoal fire, and they were cycled again. A charcoal fire can allow two or three large drying cages to bake on one another, turning and tumbling, heat waves rolling, and endless streams of people. Each roasting tea is to be lifted and lifted for 120 to 160 times. The roasting cage pulls and pulls. A roaster goes down one day and it takes more than ten kilometers. The rules are: Raise the cage fast, turn the tea over evenly, use the cage to be accurate, keep the pace steady, and lay the cage lighter. When the fire was over, the doors and windows were closed, and the house was hot and the temperature could reach 40-50 degrees Celsius. When the fire is pulled over 100 times, at some point, the surface of the tea suddenly becomes covered with white frost, which is the sublimation of organic substances in the tea under extremely high temperatures. At this time, the tea leaves were shaped like seeds and Baolv with a cream, and this was a great success. “Laoding is the key step in forming tea aromas.” Wu Weiquan said, “The flames are tender and cannot form an aroma. When the number of pulls is too high, the color will turn yellow. In terms of taste, one more flame will be bitter, and one point less "Astringent." The moisture content of the melon slices pulled over the fire was only 6%. "This is the driest tea, and it is also the most fragile," says Wu Weiquan. The melon pieces should be hot-loaded into the vats and gently pressed down with a special cotton pad to reduce crushing. As soon as the new tea is listed on the market, it can be sold at a higher price. Every year during the summer solstice, the tea farmers can only sleep for three or four hours a day. The tea factory also collects tea and works overnight. As the Mei Daichen of the Song Dynasty said, "At the same time, women waste silkworm weaving, men waste farming, night can not interest, can not be stopped." The cost of the melon film smiled Liuan melon film in accordance with the normal melon production cycle It takes a week from picking to the finished product. Due to thorough drying, the moisture content of 6% is lower than that of other teas. The tea rate of melon tablets is also relatively low, with an average of 4.5 kg of fresh leaves and 1 kg of dry tea. The melon picking can only be picked by hand one by one, and the procedures of killing greenery, woolen fire, small fire, and old fire must also rely on manual operation and experience judgment.

On average, a skilled workforce produces up to 1 kg of melons per day. Nowadays, the daily salary for picking female workers is 50 to 60 yuan, and the daily salary for skilled tea and fire technicians is about 100 yuan per day. The highest technically demanding Lao Shi master can earn up to 150 yuan per day. "And it's still picking up and returning, lunch at noon," said Tang Chen, deputy general manager of Lu'an Guapian. On average, one kilogram of melon chips only cost 100 yuan for labor costs. The roasting of melon slices requires a good smokeless charcoal, and baking out 1 kilogram of melon slices requires an average of 2 pounds of charcoal. This cost will increase by around 20 yuan per kilogram. At present, the purchase price of Neipeng Maocha with better quality is more than 300 yuan per catty, and the cost of manpower and processing materials shall be counted. The cost of 1 catty melon slice is at least 400 yuan. On the other hand, the melon tablets were listed one month later than Jiangnan and Sichuan green tea, and there was no first-mover advantage on the price. The higher production cost keeps the output of the melon pieces low. From the 1950s to the 1980s, the output of melons at various levels each year hovered between 250,000 and 300,000 kilograms, and the consumption area was also concentrated in the north of Anhui and was not widespread. In the 1990s, due to the influence of market factors, the origin of Lu'an Guapian was reduced by more than half, and most of the other teas were reformed, and the output fell to less than 1/10 of the original. “The main reason at that time was that many tea growers and manufacturers were trying to save costs and shoddy, and the process was also able to save the province, resulting in a substantial drop in the quality of the melon tablets. The rejuvenation of the melon film was imminent,” said Chen Suliang, chairman of Yixiaotang Tea Company. One of the famous teas, the brand of melon tablets is about to collapse.” In the late 1990s, the Luan Agricultural Technology Promotion Center had investigated and found that the traditional method of making guacama was almost abandoned, and only a handful of farmers were able to stick to tradition. In the late 1990s, Lu'an City Government began to reshape the brand of melons, set technical standards, foster large enterprises for tea production, and change the mode of production of small farmers. The output of melons began to recover, reaching 2,600 tons in 2007. Premium melons have risen from tens of dollars in 2000 to a few hundred dollars now. At present, the most expensive melon market price is 5000-1 million per catty. "The production cost of melon slices is higher. Because it is a full-leaf tea, the bubble is good-looking, the taste is more intense than other green tea, and the aroma is clear. It is also more suitable as a gift tea," said Chen Suliang.

The problem of shortage of labor has become a new problem in the production of melon pieces. In the busiest 20-day tea season each year, the tea area needs millions of workers, and the total population of Jinzhai County is only 600,000. The characteristic of tea production is that the short-term employment is very concentrated. Therefore, according to Zhu Shijun, it is very difficult to count the yield of the melon slices. Because once the labor shortage, personnel prices are too high, tea farmers have no money to make, tea will not be taken again. This is not like harvesting wheat. How much can be collected in the field, the new leaves on the tea tree will continue to grow after being picked, and the yield will have great flexibility. Nowadays, there is very little picking of summer tea because summer tea cannot be sold at a price of 30 to 40 yuan per catty, and it is mainly sold abroad.

Twelve tannics learned that this time to the tea, the old twelve sandal top grade melon tablets from the twelve sandalwood tea a smile Church twelve sandal melon tea, growing in the original hometown of melons: the last piece of virgin forest in eastern China - the original forest of the Dabie Mountains hinterland Twelve Tan. The 12-stripes were hand-picked by the original leaves, inherited ancient tea-making techniques, focused on the production of “green natural unreliable alpine tea”, and the Internet of Things technology monitored the growth of tea all the time. All efforts were made to ensure that you enjoy pure and authentic Liu'an melon slices. .