Beigang Maojian fresh leaves are usually picked in the park five or six days after the Ching Ming period. The raw materials for No. 1 maojian must be one bud, and the No. 2 and No. 3 maojian should be a bud two or three leaves. Grab sunny days, no insect damage, purple buds, fish leaves and pedicles. With the adoption of fresh leaves, the processing method is divided into four processes: pan frying, pan kneading, patting and drying. The appearance of the finished product is golden yellow, revealing at the tip of a tip, the tea bar is plump, the soup is clear yellow, the aroma is clear, the taste is mellow and the sweet and refreshing. This product has been famous in the Qing Dynasty Qianlong period, produced by Yueyang tea company's Beigang maojian, in 1964 was rated as high-quality tea in Hunan Province.
In recent years, electric bicycles, bicycle theft was rampant, most people have had stolen the experience distressing, but also to the security services helpless. Lock was added handfuls, but this car is a car and a lost, really hard to detect. Anti-theft alarm lock available, completely changed this phenomenon, alarm lock and alarm as a whole, there are both locked car alarm function, multi-function alarm lock applies to vehicles, doors, windows and other protection, so long as to come a little touch burglar alarm lock, That alarm will sound, the sound loud, so thieves can not start.
Alarm Padlock Security Padlock High Quality Anti-theft Padlock
Security Alarm Padlock
High Quality Alarm Padlock Shengping Safety Protection Locks Manufacturer , https://www.chinajiuzhou.com
Beigang Maojian is usually mined 5 to 6 days after Ching Ming. The standard of fresh leaves is one bud two and three leaves, picking on sunny days. Do not inflict injury leaves, purple leaves, fish leaves, without pedicles. Strictly with the system. Beigang Maojian is divided into five processes: pan frying, pan kneading, patting, re-frying and drying.
Pan fried and pan knead: pan fried mainly from the role of fixation. Wash the pot before fixing it. Begin the pot temperature is high, heated to 180 °C, 1-1.5 kg per pot. After the fresh leaves in the pot, shake and fry for 2 minutes. Lower the temperature of the pan below 100°C and fry 12--13 minutes. When the leaves emit fragrance, the green tea reaches 30% to 40% dryness, and then it is cooled down to about 40°C. The kneading and decoction in the pot is carried out to make the tea rolled into strips. When sixty percent is dry, the pan can be beaten. Sweat the sweat: Place the tea blank in the pan and close it with a cotton cover for 30 to 40 minutes. The tea bars are rewet and their color changes to yellow. Then they are put into the pot and fried and re-kneaded and re-fried. The pan temperature is maintained at 60--070°C, and the strips are tightly spliced ​​and the white tea is revealed. When it reaches 80% dry, the pan cools. . Drying: Baking with charcoal, the fire temperature is 80--90°C, baked under full dryness, and sealed in the box to make the color of the tea further yellow;
The quality characteristic of Beigang Maojian is that the appearance is budding, leafy and full-bodied. It has a golden tip, yellow orange, a clear aroma and a mellow taste. Products according to the old tenderness denomination, 1--4, five grades. 
