The so-called high-grade tea here refers to manual picking or machine picking, but it has been picked manually. After making this kind of tea, the most important thing is to let it dry in a few days, that is, to cover the fire, in addition to sifting out the fine powder, sorting out the coarse pieces and separating the branches and leaves of the leaf tea. Bud tea can be dried at low temperature and leaf tea can be dried at high temperature, but the upper limit is 90℃.
Refined popular tea;
At present, this kind of tea is almost harvested by machine, and the manufacturing process is also very dependent on automatic equipment. After the initial preparation is completed, it must be screened (screened into three shapes: coarse, medium and fine), cut (cut excessively thick leaves into required specifications), pull stems (pick out tea branches), reshape (make the appearance more standardized), winnow (blow off fine and coarse pieces) and cover the fire.
Refining of post-fermented tea;
Post-fermented tea can be divided into bulk tea after accumulation, fermentation and drying and pressed block tea. The refinement of these teas refers to Chen Fang. If these teas are only rough finished products, their appreciation value is not high, and it will take a long time to go through Chen Fang. The long-term Chen Fang here refers to five, eight, twenty and thirty years before the quality of tea is upgraded to another level. Chen Fang should be stored in a dry, cool and odorless place instead of vacuum freezing. Chen Fang is naturally in the air and needs to be packed with dust, moisture and ventilation. Increasing temperature and humidity can increase the Chen Fang effect, but the quality of the finished product is poor. Other teas also have the practice of Chen Fanglao Tea, which describes the processing mode and processing unit of finished tea.
process
After tea is refined, it is a product that can be packaged and listed, but in order to make tea more diversified, some processing can be carried out. Processing can be described in four ways: smoking, baking, mixing and cooking.
Smoked flowers
Tea has a characteristic that it can absorb other smells well. For example, where it is painted, it will soon smell like paint. We use this feature to make it absorb our favorite flowers. For example, if we mix jasmine into it, it will absorb the fragrance of jasmine and become jasmine tea. If we mix osmanthus, it will absorb the fragrance of osmanthus and become osmanthus tea. Flowers are flowers, because dried flowers are not fragrant. But mixed with flowers, won't the tea get wet? So do it again after smoking the flowers. Do you want to sift out the dried flowers? It depends on whether the dried flowers are still effective. If the dried jasmine flowers have no taste effect, they can be screened out and left in the tea for ornament. Osmanthus fragrans is different. Dried osmanthus still has the function of improving taste, so dried osmanthus is not screened out. When brewing, mix some dried osmanthus evenly. How long will it take? About eight hours, the smoking mentioned here is only to mix flowers and tea in a certain proportion (for example, 20%) without heating, but after the flowers and tea are mixed together, the temperature will rise. If it is too hot, turn it over and let it dissipate heat (called flower transfer). Smoked flowers are written as fragrant flowers, and scented tea is also called fragrant tablets.
You can smoke flowers many times, because if you smoke them only once, the fragrance will not enter the room, and once or twice, there will be no fragrance. The way to improve it is to smoke it again, that is, after airing it again, mix in another batch of flowers and make it again. The tea made in this way is called double smoked scented tea. If it is not enough, it can be smoked again, which is three-smoked scented tea. But we have to remember that we are drinking tea, and we just use flowers to set off the taste of tea, so the father of the tea-making teacher will remind us: "Seven cents for tea, three cents for flowers."
Are there any rules about what tea goes with what flowers? No, but most people will consider incompatibility, such as jasmine and osmanthus. Compared with jasmine, jasmine is younger and osmanthus is more mature, so we will smoke jasmine with green tea or green tea and frozen osmanthus or Tieguanyin.
Baking fire
If we want tea to smell like fire and feel warmer, we can bake it with fire. The weight of the fire will also cause different flavors. The light fire will feel raw, and the heavy fire will feel cooked. How to see the weight of baking fire from the appearance? The light roasting color is brighter, and the heavy roasting color is darker, including the color of dry tea and the color of brewed tea soup. When fermenting, we said: the lighter the fermentation, the greener the color, the heavier the fermentation, and the redder the color. The fire affects the depth of color, that is, brightness. The heavier the baking fire, the lower the brightness, and the lighter the baking fire, the higher the brightness.
What's the difference in taste? Drinking light roasted tea is like eating steamed cooking, and drinking heavy roasted tea is like eating braised pork. What is the difference in the effect on the body? It is colder to drink unbaked tea and colder to drink roasted tea. Tea is a cold food. Baking can make it less cold, but it won't produce a hot effect.
Generally speaking, the so-called raw tea and cooked tea mainly refer to roasting fire, but the more mature the tea, the more twisted it is and the more fermented it is. The more tender the tea leaves are, the less they are twisted and the less they are fermented. Therefore, to judge which kind of tea is mature, we should analyze it from four factors: stir-frying, tea green, rolling and fermentation, and the one with some mature factors is mature.
The production technology of packaged tea can be divided into two parts: rough and refined. Tea leaves are called coarse tea after drying, and their products are called coarse tea or coarse tea. Rough tea can only be called refined tea after screening, picking and baking.
Baking has two main purposes for some fermented teas: 1. Reduce the moisture content of tea to slow down the deterioration of tea quality. It is to improve or adjust the aroma and taste of tea and the color of tea soup, so as to make up for the defects of rough technology and make tea into the quality that meets the market demand.
2. Baking is an important key to determine the aroma and taste of some fermented teas. Correct baking methods can significantly improve the quality and value of tea, but baking is also the most difficult processing procedure. The effect of baking is greatly influenced by the season, origin, processing technology, freshness, rope, baking equipment, heat source, temperature and time of crude tea.
Describe some basic rules of thumb for baking tea. Temperature level:
Temperature is the main factor that determines the quality of tea. With the increase of temperature, the water in tea gradually evaporates, and then the aroma evaporates with the water. The boiling point of essential oil in most aroma components is 150.
Therefore, the baking temperature should be below 150 degrees, and usually not more than 1 10 degrees. Generally, older tea leaves need higher baking temperature, and caramel products are used to cover the rough cyanine taste of older tea leaves. The temperature of delicate tea leaves should not be too high. The principle of prolonging the time is to make the taste of tea soup sweet and the fragrance can be carried forward appropriately.
Re-baking time:
At the same temperature, the fire resistance of tender tea leaves is weak, so the baking time should be shortened. On the contrary, rough old tea leaves have strong fire resistance and need longer baking time. If the fermentation degree of raw tea is enough, the temperature will be weak and the time will be shortened, otherwise it will be prolonged; The tea with compact shape has high fire resistance and needs a long redrying time, otherwise it will shorten the time.
Difference of water content in tea:
One of the reasons for redrying tea is to reduce the water content in tea, so the baking temperature and time should be increased and prolonged for tea with high water content. At the same time, if the baking environment is humid, we should also pay attention to raising the baking temperature or time.
The relationship between tea quantity:
Because tea is not a good heat transfer conductor, it should be diluted for tea with high water content and tight strips. If it is spread too thick, it will also cause boredom.
Filled flame:
Filling fire is an important process before tea packaging and transportation. If the tea is dry enough, it is not necessary to fill fire. Usually, the temperature used to fill the fire should not be too high and the time should not be too long, so as not to affect the aroma and taste of the original tea. Generally speaking, the low roasting degree of tea should not exceed 90 degrees, and the inferior tea should not exceed 1 10 degrees.
Mixed:
Blending is to mix favorite food with black tea, such as chopping Luoshen flower and mixing it with black tea, for example, mixing Luoshen scented tea with chopped mint green tea to make mint tea. The practice of adding edible spices into tea is also called blending, such as adding apple spices to make apple tea and adding lemon spices to make lemon tea. Mixed tea must be labeled. If substances that increase the sweetness and aroma of tea are added without labeling, it is against the food labeling law to say that tea is sweet and fragrant. So far, the aroma of all kinds of tea can't be synthesized artificially, so if a certain tea is very similar to the aroma of camellia or a certain food, it is doubtful whether artificial spices are mixed. The sweetness of tea will not be highlighted as soon as it is drunk, but the so-called sweetness. If you feel sweet immediately after drinking, and it is very strong, you should also doubt whether it is mixed with artificial sweetness.
Chen Fang:
Chen Fang just bought tea and put it back for a year, five years or more to make it more mellow. One year Chen Fang belongs to short-term Chen Fang, the purpose is only to reduce the green taste and coldness of tea. Dolly is used for green tea or non-baked tea. This type of Chen Fang needs special drying. Those who have stayed in Chen Fang for more than three or five years belong to the medium-term Chen Fang. The purpose is to change the quality characteristics of tea and make it pure and less irritating on the original basis. Dolly is used for leaf tea with light fire or above. Those who have been in Chenfang for more than ten years belong to the long line, aiming at changing the style of tea and making it produce another taste of old tea. Dolly is used for leaf tea and post-fermented tea with small fire or above.
Chen Fang should be in a dry and tasteless place. Packaging should be moisture-proof and light-proof, but don't vacuum or refrigerate. Don't open it when the humidity is high, don't open it often, and dry it when it is wet. The drying method again depends on the kind of tea, such as low temperature drying or high temperature drying. The quality of tea would rather be higher, because Chen Fang's time is expensive; Don't bake it too high at first, or there won't be much room for change in the future.
Packaging:
It is beneficial to the quality and sales of tea to package tea into the size and type needed for use and mark the goods well.
Small tea bag:
The first tea product is packaged into small tea bags that can be directly brewed, and the small tea bags are taken out and discarded after being soaked to the required concentration. This kind of packaging originated from broken black tea, because broken black tea can be automatically filled and packaged on the machine. Because this kind of packaging is really convenient for drinking tea, it will soon be popularized to scented tea and oolong tea, but it needs to use finely chopped tea or specially cut into corners, which is very unfavorable to the quality of non-fermented and partially fermented tea, so the popularity is not very great. In recent years, the situation has greatly improved. As long as the tea leaves are kneaded into compact balls and the branches and leaves are separated, the machine can automatically fill and package, resulting in a new type of small bag tea, called three-dimensional tea bag or original tea bag. This packaging method greatly facilitates the drinking of some fermented tea and non-fermented tea.
Small package:
The second category of tea commodity packaging is small packaging, and tea is packaged in cans or bags with different weights of100g, 300g and 600g. Someone vacuumed this package, or vacuumed it first and then washed it with nitrogen. Even green tea is required to be stored below 0 degrees Celsius. This kind of packaging is for short-term drinking. If it is tea that can be used in Chen Fang, that is, tea whose quality will not deteriorate after Chen Fang, there is no need to vacuum or pack it with nitrogen, and it does not need to be put in the refrigerator after opening. Just remind consumers on the package to be moisture-proof, odor-proof and sun-proof.
Large package:
The third category of tea commodity packaging is large packaging, which sells tea in cans in units of 3 kg, 5 kg or 1 kg. This kind of packaging is for Chen Fang's purpose, so the tea must be treated according to Chen Fang's conditions. At this time, retting treatment is very important, especially the separation of leaves from leaves. The jar has high durability, good moisture-proof and light-proof effect, moderate tightness of the jar mouth, moisture-proof but breathable.
In addition to the items required by the commodity labeling law, it is best to describe the situation of tea, including the description of tea name and the description of tea properties. Tea names are general commodity names, such as Longjing and green tea. The explanation of tea properties includes: fermentation (such as no fermentation, light fermentation, medium fermentation, heavy fermentation, full fermentation and post-fermentation) and rolling (such as light rolling, medium rolling and post-rolling).