On October 21, the second "Yongchuan Xiuya" Cup National Tea Processing Workers Vocational Skills Competition Finals was held at Chongqing Economic and Trade Secondary Professional School. A total of 83 players from 15 provinces (municipalities) from across the country competed in the same field. .
The reporter saw dozens of large pots of fried tea lined up at the game site, and the referee gave an order. The players used their hands as shovel, and their hands were stir-fried and shaken in an iron pan with an average of 300 degrees and a maximum of 800 degrees. When the tea group is loose, the tea leaves will jump and fly.
The most critical steps of roasting and drying are all carried out in a high-temperature cauldron.
The entire competition lasted for two and a half hours, and each contestant used 500 grams of fresh tea for frying, and finally made about 100 grams of finished tea.
The judging experts will rate each contestant from the aspects of soup color, leaf bottom, aroma, taste, shape, moisture content and system rate.
After combining the theoretical test scores, the final scores of the contestants are given.
(Liu Xianglin produced Zhou Jing)
Editor in charge: 【Luo Pan】