The formation of pigeon pit hair tip quality is closely related to the strict requirements of "timely and batch picking and standardized picking". They are usually picked before Tomb-Sweeping Day. Picking tea requires picking with a handle. Tea buds are blooming, and there are no fish leaves, tea stems and inclusions. The standard for picking fresh leaves of super-grade tea is that one bud and one leaf first appear, which looks like a pen tip (about 5600 buds per 500g fresh leaves); The standard for picking fresh leaves of first-class tea is that one bud and one leaf first appear. There are some buds and leaves; The standard of picking fresh leaves of secondary tea is mainly one bud and one leaf, and a small amount of one bud and two leaves begin to appear. High-grade fresh leaves are spread about 0.5km/m2, and the natural spreading time is 6~ 12h. There is a famous tea processing factory with a certain scale, which uses multi-layer shelves and non-toxic mesh, which is good for air permeability, which is conducive to the uniform distribution of water in fresh leaves and does not need to turn over when spreading green. The leaf spreading thickness 1~2cm and spreading time of 3 ~ 8 hours can effectively reduce the mechanical damage in the spreading process, be clean and hygienic, ensure the quality of tea and improve the space utilization rate. Conditional processing enterprises adopt multi-layer greening cabinets to implement air conditioning greening. Generally, the blade thickness can reach 3cm, and the spreading time can be adjusted according to the processing progress. Conducive to the development of tea quality. Alleviating the contradiction between fresh leaf picking and processing has a positive role in improving the processing quality of Jiukeng Maojian tea.
The water content of fresh leaves decreased to 68%~70%. Tea buds softened slightly, and the surface gloss decreased. When it is fragrant, it can be transferred to the next process. The deactivation temperature is set at 260~320℃ by the temperature controller, and the barrel cavity temperature at the outlet is about 90℃. Using high temperature to inactivate the enzyme activity in fresh leaves and stop the enzymatic oxidation of tea polyphenols in fresh leaves, so as to obtain the proper color, fragrance and taste of clear soup green leaves. The temperature and time of enzyme inactivation are different for different models. In production, the temperature and the length of water-fixing time are adjusted by repeatedly feeling the temperature of the drum and the quality of fresh leaves at the end of leaves. The fixed time from blade entry to blade departure is 65438 0 minutes ~ 65438 0.5 minutes. At the beginning of blade fixing, it is necessary to continuously grab 2~3 fresh leaves and throw them into the pipe at the position of the leaves, so that the heat stored in the pipe wall can be fully absorbed and the phenomenon of burning leaves can be avoided. When throwing leaves normally, a handful of leaves should be thrown evenly, and an exhaust fan should be installed at the leaf outlet of the water-fixing machine to cool down in time and keep the color green. Turn off the heat source in advance at the end of water fixation, and use a portable small blower to blow air at the entrance of the leaves, so as to promote the rapid emergence of leaves and prevent them from drying or even burning.
The water content of water-retaining leaves is about 60%~62%, and it is medium when the leaves become soft, dark, slightly striped and broken, and have obvious fragrance. The purpose of carding process is to promote the tight knot of tea strips, which is also the key to form the unique shape of pigeon pit hair tips. It can also make up for the deficiency of enzyme fixation, avoid the generation of green gas and astringency, and at the same time continue to release some water to ensure the quality of kneading.
The temperature controller is set at 200~220℃, and about 150g water-retaining leaves are put into each pot for 3-5min. Stripping technique: Stripping should go up first and then down, combined with throwing: free gesture and dexterity. The key is to grab the note and throw it out. Grasp the strip with your palm down, then take it along the pot to the side of the pot and hold it with your thumb. With the help of wrist force, the tea leaves can be thrown out of the tiger's mouth quickly, forcefully and agilely, so that the tea leaves fall into the pot in turn, and so on.
Pigeon pit hair tips can also be trimmed with long board, top pot and flat tea frying machine. It not only solves the labor intensity of manual sorting, but also achieves the ideal sorting effect. It is a perfect replacement machine. The temperature controller is set at 140~ 180℃, and the amount of leaves is less than more. Generally, 200g leaves should be thrown in each pot, and the strips should be cut without pressing or lightly pressing for 3 ~ 5 minutes.
Pinch it with your hands, let it go and it will disperse. It is advisable to trim the leaves with water content of about 56%~58%, then spread them out of the pot to cool, soften and knead them. Kneading is an indispensable process in the processing of Maojian tea in pigeon nest. In the process of rolling, it is necessary to "watch the rolling of tea leaves". The quality of rolled tea leaves is round, not flat; Important articles, don't be loose; Make it whole, not broken.
Because the bud leaves are tender, the proportion is large and the volume is small, in order to ensure the quality of the rolled leaves, a small famous tea rolling machine with 6CRM- 15, 20, 25 is selected.
According to the capacity of the kneading machine, the amount of leaves discharged from each kneading barrel is 90% full (the diameter of the kneading barrel is 25cm, the barrel height is 19cm, and each barrel can hold 1.5~2kg). Because the high-grade raw material has low cellulose content, high pectin content, good plasticity and easy peeling, the pressure should be light and the time should be short, otherwise a large amount of tea juice will seep out, resulting in dark color of dry tea, more broken tea and unclear tea soup. The kneading time of super-grade leaves is 10 ~ 15 minutes, the first-grade leaves are 15 ~ 20 minutes, and the leaves below the second grade are 20 ~ 25 minutes. The pressure is mainly light, the super-grade tea is basically not pressed or slightly light in the middle of kneading, and the 1~2 grade tea can be pressed for 5~8min in the middle of kneading.
The principle is to tighten the rope and keep the buds intact. The leaf rolling rate is above 95%, and the tea juice adheres to the surface of the leaves, which makes it feel a little slippery. After the rolling, the rolled tea leaves should be manually deblocked, the hands and fingers should be separated, and the grouped tea leaves should be gently shaken, and then transferred to the next process in time. The dryer adopts 6CHP-60 single-layer famous tea dryer, using wood as fuel. The induced draft fan sucks cold air into the hot blast stove and heats it into hot air. The hot air dries the box through the oven, and the processed tea leaves are baked on the baking tray.
SF-6CHZ-6 tea baking machine (electric heating and temperature control) should be selected for processing plants with a certain scale, which is convenient for increasing output and ensuring quality.
6CHP-60 thermostat is used to set 1 10~ 120oC (the air temperature in the oven is 70~80℃), and the thickness of spreading leaves is about 2cm. Turn it every 3-4 minutes, and turn it gently. First, gather the tea leaves in the four corners with gauze, then spread them out gently and then spread them out again.
SF-6CHZ-6 tea baking machine was used, the temperature was set at 90~ 100℃, the thickness of spreading leaves was about 2cm, and the roasted tea did not need to be stirred in the middle.
Bake until the water content of tea leaves is 20%~25%, which is not sticky and slightly prickly. It will bounce off after being released, and then it will cool down and regain its moisture. Choosing 6CB- 140 setting machine (electrothermal temperature control) is beneficial to the formation of the appearance characteristics and color of pigeon pit hair tips, and it is a relatively perfect setting machine. The setting temperature controller is set to 100- 150℃, the dosage of leaves is 1kg each time, and the setting time is about 10min. The brewing time should not be too long, otherwise it will affect the formation of the unique shape of the finished tea.
The tea strips are tightly knotted and bent, slightly exposing white hairs, and the water content is controlled at about 15%. After molding, it should be fully spread and cooled to regain moisture, so that the moisture in tea can be evenly distributed again, which is beneficial to re-drying and even drying. Re-baking is to further evaporate water. Make the tea dry enough for storage; On the other hand, it further promotes the thermochemical changes of the contents and improves the aroma. Improve the taste.
6CHP-60 single-layer famous tea dryer or SF-6CHZ-6 tea dryer is used, the temperature controller is set at 70~ 100℃ (air temperature in the oven is 50~60℃), the thickness of spreading leaves is 5~6cm, and the time is about1h. The purpose is to bake slowly with small fire and develop aroma.
Bake until the water content of the finished tea is lower than 5%, and the hand-twisted dry tea is high-color and fragrant powder. The long strip is very beautiful, and it can be dried with white hair exposed. After selecting tea to remove impurities and cutting powder, it became pigeon pit Maojian tea with good appearance and internal quality.