On the basis of the traditional small orchid craft, the "Cuilan Yuexi" was created in Toutuo, Main Book and other places adjacent to Xiaotian in Yuexi County. The standard of fresh leaves is to sprout two leaves at first, stir-fry with a bamboo broom, reshape by hand, and bake with charcoal fire. Compared with orchid tea, it is slightly straight in shape, naturally stretched, excellent in quality and unique in style. 1985 participated in the national famous tea appraisal in Nanjing and was officially designated as a national high-quality famous tea.
manufacturing method
The primary processing technology of orchid tea is divided into three processes: enzyme fixation, primary drying and full drying.
Picking: Grain Rain opened the garden before and after, Xiaolan scented tea has two or three leaves in one bud, and Dalan tea has three or four leaves in one bud. After the collected fresh leaves are dried in surface water, they should be paid in time to achieve the goal of collecting and collecting.
Technology: it is divided into three processes: passivation, initial baking and full width.
Water-fixing: Water-fixing in an inclined pot, in groups of two or three, and build a kitchen. There are three kinds of bamboo brooms for frying tea: large, medium and small. The bamboo wire of the big broom is thicker and harder, and the bamboo wire of the small broom is softer. Bamboo wire and handle are each more than a foot long and three to five inches in diameter, which are selected according to the freshness of fresh leaves. Dewatering temperature, the bottom of the first pot is reddish, and the temperature of other pots decreases in turn. The leaf quantity is100 ~150g, and shall not exceed 250g. After the fresh leaves are put into the pot, stir fry with a bamboo broom and shake off the water vapor, first slowly and then quickly. When the leaves are soft, twist the leaves between the bamboo filaments with a "tight handle" and knead the strips. "Tight grip" and "loose grip" are combined into one, and the leaves are swallowed in a bamboo broom, that is, "tight grip" and "loose grip" are wiped thoroughly. The two frying methods are skillfully combined, so that the leaves are rolled into strips and kept green, and the fragrance is fresh and cool. Three-pot killing requires "one pot fried flat, two pots cooked and three pots fried". If it is divided into two pots, the frying time of the first pot should be appropriately extended to ensure consistent progress and coordinated operation. After the enzyme is properly removed, put it on a pot and bake it.
Initial drying and full drying: the initial drying temperature is high, the leaf quantity is small, the full drying temperature is low, and the leaf quantity is large. Turn over while baking, gently turn over, and frequently turn over to prevent broken buds and branches. After primary drying to 70% dryness, it is spread and cooled, picked and fully dried, and then stored in barrels.