In the plateau area of southern Laos, a group of China people found scattered ancient tea trees in the coffee forest. They protectively moved these ancient tea trees together, built tea forests and tea factories, and then pushed these original ecological teas to China and went to the world through China International Import Expo.
The quality characteristics of Laos tea are: the number of dried tea strips is large, thin and black, the back of leaves is basically hairless, the tea is rich in quality, the soup is golden and bright, the taste is mellow, the taste is soft and plain, it is not bitter or astringent, and it is good in body fluid and has the fragrance of different flowers and fruits.
Processing of Laos Ancient Tree Black Tea
Lao Shu black tea produced in Laos is strip black tea, and the processing equipment is imported from China. The raw materials of fresh leaves of ancient black tea are generally one bud, one leaf or one or two large leaves. The black tea withering trough is used for withering, and sometimes it will be dried on the bamboo curtain for about 15 min before going to the withering trough; Kneading adopts 6CR-55 kneader, which adopts light kneading, two-stage kneading or three-stage kneading.
After deblocking, it is fermented by frame fermentation equipment. Because the temperature in Laos is maintained at 25 ~ 30℃ all the year round, the temperature in the fermentation room is generally around 25℃, not exceeding 29℃, and the air is humid. As long as it is sprayed and humidified slightly in the fermentation chamber, the rolled leaves can be fermented evenly and well in 2 ~ 3 hours. The fermented tobacco leaves are dried by hand-pulled louver dryer or automatic chain plate dryer, and the drying is divided into two sections with sufficient moisture regain in the middle. After the tea leaves are discharged, they are thoroughly cooled and stored in bags.