【产地】：中国安徽歙县
【历史】
大方创制于明代,清代已入贡茶之列。据《歙县志》载:明朝隆庆(1567—1572)年间,由僧人大方,在徽州歙南老竹岭上的大方山创制,故称“老竹大方”,距今已有400多年历史。品质特征：外形扁平匀齐,挺拔光滑,翠绿微黄,色泽稍暗,满披金豪,隐伏不露,内质汤色清亮微黄,香气高长,有板栗香,滋味醇厚爽口,叶底嫩匀,压叶肥壮。普通大方品质特征：外形色泽深绿褐润似铸铁,形似竹叶,称为铁色大方,又叫竹叶大方。大方按品质分为顶谷大方和普通大方。
【分布】
老竹大方产于安徽歙县东北部皖浙交界的昱岭关四周,集中产区有老竹铺.三阳坑.金川,品质以老竹岭和福泉山所产的“顶谷大方”为最优。与歙县毗邻的浙江临安也有少量生产。
【采摘】
“顶谷大方”在谷雨前采摘,采摘标准为一芽二叶初展。一般大方于谷雨至立夏采摘,以一芽二.三叶为主。鲜叶加工前要进行选剔和摊放。
【工艺】
大方茶的炒制分：杀青.揉捻.做坯.拷扁.煇锅五道工序。杀青：杀青与制手工炒青基本相同,每锅投叶量1公斤左右,杀青程度要求稍嫩。揉捻：多用手揉,现在也有用小型机揉的,揉捻时间较短,压力宜轻,初步形成匀直的条形即可。做坯：锅炒做坯用桶锅,锅温120－1400C ,每锅投叶1．5－2公斤。下锅后双手勤翻快抖,促使水分散失。炒到叶不粘手时,在锅壁上涂抹少量菜油或豆油,使锅壁光滑,开始拷拍。用双手沿锅壁拷拍茶叶,结合整直茶条,使外形逐渐扁平紧直。当水分散失到可基本定型时,起锅摊放。待叶质回软后,开始拷扁整形。拷扁：锅温90－1000C ,每锅投叶约1公斤。先在锅壁上涂油,叶子下锅后,伸直手掌带动茶坯在锅壁上下扳拷搭炒,并用手掌在锅壁上拍打茶坯,结合理顺茶条。当茶坯紧直平扁定型<似韭菜边>,即可出锅,摊放后煇锅。煇锅：煇锅温度60－700C ,方法与拷扁基本相同,但动作宜轻,手掌随茶拷荡,促进表面光滑,防止断碎。当茶叶含水量减少到5％左右时,出锅冷却,装罐密封贮藏。
【特点】
大方茶产区范围不大,但产量颇多。其中“顶谷大方”为近年来恢复生产的极品名茶,其品质特点是,外形扁平匀齐,挺拔光滑,翠绿微黄,色泽稍暗,满披金毫,隐伏不露；汤色清亮微黄,香气高长,有板栗香,滋味醇厚爽口,叶底嫩匀,芽叶肥壮。普通大方色泽深绿褐润似铸铁,形如竹叶,故称“铁色大方”,又叫“竹叶大方”。现在,大方按品质分为顶谷大方和普通大方<又分6级12等>。
英文介绍:
[category] : Green tea
[producing area] : Chinese Anhui inhaling county
[the history]
Easy contrive Yu Ming takes the place of, clear generation already entered tribute tea. According to " inhaling county annals " carry: ?1567 of Qiao ∏ , 1572) year, expert by the monk, in badge city inhaling Na Laozhu the easy hill on mountain contrives, friend says " old bamboo is easy " , be apart from already had 400 old histories today. Character trait: The appearance is compressed divide evenly is neat, tall and graceful is smooth, verdure is small yellow, colour and lustre is a bit dark, wrap around completely Jin Hao, insidious do not show, endoplasm soup color is clear small yellow, aroma grows high, have Chinese chestnut sweet, flavor is full-bodied tastily, foliaceous copy tender divide evenly, press foliaceous stout and strong. Trait of common and easy character: Embellish of deep green brown is like appearance colour and lustre cast-iron, leaf of bamboo of be similar in shape, call iron color to expert, call bamboo Xie Dafang again. Expert to be divided by character the cereal that it is a top experts and common and easy.
[distributing]
Old bamboo is easy originate in Anhui inhaling county the sunlighting mountain of have a common boundary of short for Zhejiang Province of the Anhui northeast closes around, concentration produces an area to have old bamboo shop, 3 open pit, Jin Chuan, what character produces with old Zhu Ling and Fu Quanshan " top cereal is easy " for best. The Zhejiang that borders with inhaling county is faced how to also have a few production.
[picked]
"Top cereal is easy " picked before Gu Yu, picked standard is one bud exhibit at the beginning of 2 leaves. General experting Yu Guyu plucks to the Beginning of Summer, with one bud 2, 3 leaves are given priority to. Before Xie Jia is versed in, delicacy should undertake choosing get rid of and booth to put.
[craft]
Of easy tea fry make component: Kill blueness, knead twist, do base, beat boiler of flat, 煇 5 working procedure. Kill blueness: Kill blueness and make handiwork fry blueness basic and identical, every boiler casts a leaf to measure 1 kilogram or so, requirement of the degree that kill blueness is a bit tender. Knead twist: Multi-purpose the hand is kneaded, useful also now small-sized machine kneads, knead twist time is shorter, pressure appropriate is light, preliminary form a body with straight divide evenly can. Make semifinished product: Boiler is fried do base to use bucket boiler, boiler is lukewarm 120 - 1400C, every boiler projects a part of a historical period 1. 5 - 2 kilograms. The both hands after next boiler breaks up frequently to tremble quickly, make moisture be lost. When frying a leaf not to stick a hand, in the daub on boiler wall a few rape oil or soya-bean oil, make boiler wall smooth, begin beat to pat. Take tea with beat of wall of boiler of both hands edge, union makes straight tea, make appearance gradually compressed close straight. Arr
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