Flat tea processing technology

Xihu Longjing Tea is a representative of flat-shaped tea. It is known as the “Four-green, fragrant, sweet, and beautiful” four unique. Its quality characteristics are flat, smooth, sharp and straight, green color; high quality and long-lasting inner quality, bright soup color, sweet and cool, the end of the leaves and even into a flower. Hand-made techniques such as shaking (through), ride (with), 捺 (wipe), extension, rejection, deduction, Ting, grasping, pressing, grinding (dangling) and other top ten skills. The operation is complicated, and different levels of fresh leaf techniques are different, so it is not easy to grasp. The whole process is divided into two stages: the pot and the pot: (1) The pot: When the fresh leaves are cold until the moisture content reaches 68-70%, they start to kill, and the green stoves are fired on the 62cm electric cooker or firewood stove. When the temperature rises to 90-100°C, it starts to shoot and the leaf volume is 100-125g. You can hear the slightest explosion when the pot is the most suitable pot temperature. After the wok pan, use the shake, expand to evaporate water, stir fry. 3min fresh leaves began to dry, the pot temperature dropped properly, at this time can not hear the explosion, then reduce the shaking of the means, plus use the ride, the trick, stir-fry stems dry, flat, stem leaves the same color, about 70% dry When you can wok. Qing Guo process 15-17min. (2) Pot: The green pot leaves are picked, sorted, and sieved to remove inclusions such as flakes, stalks, stems, and fruits. The head is screened out with a No. 3 sieve, and then the No. 4 sieve is used to separate the leaves from the large, medium, and small leaves. , It will dry evenly in the pot, not off the end of the file. Then, the large, medium, and small files of the three pots were separately restocked and the pots could be cooked when the tea was slightly softened. The amount of leaves to be cast is generally 2-3 pots of green pot leaves and is a pot, after the tea pot is used to expand the main, with the help of shaking appropriate, so when the tea turns hot, you can use light grab, light gestures, frying tea is not When sticking hands, the techniques of grasping, standing, and squeezing are used. Gradually the force is applied to make the tea flat. The gesture is generally light to heavy. When the tea is dry, the force should be reduced to avoid frying the tea. When the stems are dry at the same level, they can be washed for 20-25 minutes. Finally, it is divided into sieves and mixed and packed. At present, the mechanism of flat tea production has begun to promote, the technical points are as follows: (1) with 30, 40 type fixing machine to kill green, grasping the tender kill is appropriate, but also can be directly used to kill the multi-function machine; (2) in the multi-channel strip machine or The crock pot is completed in the multi-function machine. The speed adjustment in the early stage is (135+5)r/min, the pot temperature is 150-130°C, and the leaf volume per pot is about 150g. When the tea is basically in sticks, put the light stick in the groove and stir fry for 30s-40s. , Then remove the light bar into a heavy pressure bar, and then stir fry 1-2min remove the heavy bar, stir fry 1-2min shut down the leaves, the green pot is moderate to dark color, soft leaf, folded stems, basic strips , The incense reveals, the moisture content is about 40%; (3) After the sieve spreads the cool for 1-2h, transfers to the pot; (4) The pot, in the early stage is still carries on the multi-purpose machine or the multi-channel strip machine, the pot temperature is 120- 130°C is appropriate, rotation speed (115+5r/min), the temperature is high first and then low, the leaf is about 200g per pot, the pot is thrown and fried for 1-2min, then the bar is added, and the bar is mastered “light-heavy-light” in principle. Add the rods three times in a row, change the rods to stir-fry. When the shape is flat and smooth, the color is green and smooth, and the water content can be less than 6.5%. High-end Longjing tea is produced in a pot-pot to about 12% moisture content, and then hand-operated cooking pot; (5)? ​​Pot leaves the pot by heat, sub-sieve, go to the end of the film, sorting stems after miscellaneous The traditional packaging technology of bar-shaped and famous teas was introduced into Kaifeng Longding as an example to introduce the traditional manual processing technology of bar-shaped famous teas. (1) Fixing. Manual operation in the pan, pot temperature 200 ~ 220 °C, 200 ~ 250 grams per pot of leaves, leaf temperature after the leaves to quickly reach 80 °C. Fixing mainly to shake off, operating requirements light, fast, net, scattered, namely: gestures light, fast action, fishing net, shake off. After the pan temperature rises to a low level, the leaf color is changed to dark green, the leaf quality is soft, and the leaf volume is slightly rolled into strips. The stems are folded continuously, and the green gas is lost. The weight loss is approximately 25% to 30%, which is moderate, and can be used as a pan. Fixing the leaves requires no flaring or bursting, and the pot leaves will be immediately lifted and aired. (2) rubbing. After fixing the leaves, they are rubbed after they are aired. Rubbing is performed in a bamboo basket, using one hand or both hands to push and knead. Use hard to master the principle of "light-heavy-light". After gently rubbing for 0.5 minutes, the mass was shaken, re-disturbed for 0.5 minutes, shaken, and finally lightly rubbed for 0.5 minutes. The whole process took about 1 to 2 minutes to form a basic, slightly overflowing tea juice. Generally every 2 pots will kill the young leaves and make 1 time rubbing. (3) Bake. Immediately after the kneading, bake and bake 2~3 pots and make a cage. When the oven is bake, the temperature of the top of the cage should be between 90~110°C. The thickness of the stalled leaves should be about 1 cm. With high-quality charcoal as the fuel, it should be baked. Fast drying, thin booths, diligent turning and light turning. Bake until the tea feels a little tentatively out of the cage. It takes about 20 minutes. (4) Shaping. Shaping is the key process that determines the browning, aroma, taste, and shape of the dragon's top. It is technically difficult and must be operated by skilled technicians. The process is carried out in a pan, the temperature of the pan is slightly higher when the leaves are thrown, and the temperature is controlled at 100° C. The temperature of the pan is lower at the time of forming, and can be about 70° C. The amount of leaves to be cast depends on the size of the palm of the operator, but the size of the hand is larger, and the size of the hand is smaller, so as to facilitate frying and shaping as the standard. Gestures are divided into "flabbing frying," "grabbing and pulling", "rolling group", these three kinds of gestures to be flexible and alternate. After the tea pot, first "roll and stir fry" several times, wait until the tea is heated and soft, and then use "grabbing and rolling" as the main tactics, carry out the rule of shaping, the tea from the pot heart grab pull along the pot along the edge Pinching and slowly rolling in the hands, so that part of the tea spit out from the hand tiger mouth, and then grab back from the pot heart, so repeatedly. When there is a sense of stickiness in the fry, the tea is shaken up quickly with the method of “squeeze frying and frying”, and then the tea is straightened and straightened with the method of “gripping and pulling”. When it is a little touched, it is mainly based on the method of “rolling and squeezing dough” and combining “shaving and stir-frying” and methods; the tea is basically set to shape, and silver is revealed. (Small balls appear on the side of the pan), and there is a distinct sense of tentacles. When about 80% dry, it can be used as a pot stand to dry and bake. (5) Drying at low temperature. The drying temperature (generally measuring the top of the drying basket) is 60-80°C. The two pots are plasticized to provide a cage and evenly spread on the drying cage. The slow-baking is performed during the slow drying and the temperature of the baking is controlled as "high-low-high". the rules. Turn it at the right time, try to turn it up and flip it lightly so as not to affect the quality of the tea. Baked until the end of the tea, tea fragrance, water content of 5% to 6% when the cage. (6) Pick the end of the cut. After picking up the yellow pieces and impurities and cutting the tea, it can be packaged for sale or stored.