High temperature inhibits enzyme activity and keeps tea green. At the same time, using high temperature to remove weed gas and form tea fragrance; It also uses high temperature to remove some water, which makes the leaves soft and is beneficial to kneading and molding. Fixation is usually carried out by heating in a pot or barrel, and steam is also used. When fixing water, the leaf temperature should be above 75℃. If the temperature is too low and the enzyme is not enough, it is easy to produce red stems and leaves, which are easy to break and have many ends when kneading. If the temperature is too high, it will easily lead to smoke scorch, leaf scorch and broken tea.
Knead the dough with a kneading machine and roll the leaves into strips. This is the forming method of straight green tea. Gently knead the tender tea, and then knead the old tea. There are many famous green teas that are not kneaded, such as flat Longjing tea, which is fried in a pot and squashed and shaped. Orchid-shaped Taiping monkey head and Jiangshan green peony were also taken in the pot.
Drying is the process of aroma shaping and forming, and the drying method is generally carried out by pot and dryer. Many green teas are shaped when they are dry. For example, pearl tea curls into beads when fried, and biluochun curls into snails when baked and kneaded. All kinds of famous green tea are formed by different molding methods during the drying process. All kinds of green tea in China are formed by different shapes. Modeling is to shape tea into the required shape before drying. It can be rolled into strips or flattened, rolled into straight strips, rolled into spirals, pressed into beads, tied into flowers, or pressed into square or round cakes and teas.
Second, the processing of flat green tea
Taking Longjing tea as an example, its processing procedure is: fresh leaves → spreading → frying in a green pot → spreading and cooling → sieving → glowing. The specific operation is as follows: pick a bud, a piece or two fresh leaves, spread them indoors for 4- 10 hour, collect the leaves, and fry them in a green pot. The bottom temperature of the pan is about 180℃, and the pan surface should be rubbed with special oil. Put100 ~ 200g of leaves in each pot, shake the leaves by grasping, pulling and turning the palm, gradually straighten the leaves and gently press them. After about 15 ~ 20 minutes, when the leaves are 70% to 80% dry, they can be taken out of the pot to cool. After about 60 minutes, sieve. Sieve tea and sieve tea are heated separately, each pot contains about 200 grams of tea, and the pot temperature is about 70℃. Tea leaves are fried by grasping, buckling, pressing, pushing and grinding. Finally, smooth Longjing tea was formed.
Now many flat teas can be processed by machines. Firstly, the green tea was de-enzymed by a de-enzyming machine, then the tea strips were straightened by a carding mechanism, flattened and fried by a multifunctional machine, and finally polished by a hand-assisted flash disk.
Thirdly, the processing of single-bud green tea.
Taking Xueshuiyunlv as an example, its processing procedure is: fresh leaves → spreading → deactivating enzymes → primary baking → shaping → redrying. The specific operations are as follows: picking rough tea buds, sorting and removing impurities, spreading for 4-6 hours, deactivating enzymes with a deactivating machine until the leaf temperature is above 75℃, deactivating enzymes and softening, initially supplying at about 1 10℃, drying to about 60%, shaping and straightening tea strips with a carding machine, and then drying.
Four, straight green tea processing
Taking Nanjing Yuhua Tea as an example, the processing procedure is as follows: fresh leaves → spreading → deactivating enzymes → kneading → frying in a setting pot → drying. The specific operation is as follows: pick fresh leaves with one bud, one leaf or two leaves, spread them for about 4 hours, and use a water-removing machine to remove water until the leaf temperature is above 75℃. When the leaves become soft, spread them out and gently knead them into strips with a dough mixer. Shape by pulling, kneading and shaking in the pot. The temperature in the pot is about 70℃, and it is stretched, straightened and tightened repeatedly in the pot. When it is thin, straight and round, it is about 90% dry. Dry at about 60℃ with a dryer.
Now straight green tea can be processed by machine. Deactivating with a de-enzyming machine, kneading into strips with a kneading machine, drying with a dryer until 60% is dry, straightening tea strips with a strip sorting and frying mechanism, and drying with a dryer after 90% is dry.
Verb (abbreviation of verb) processing of curved green tea
Taking Wuyuan famous plum as an example, the processing procedure is: fresh leaves → spreading → deactivating enzymes → rolling → primary baking → frying → redrying. The specific operation is as follows: pick fresh leaves with one bud, one leaf or two leaves, spread them for 4-6 hours, and then use a water-removing machine to remove water until the leaf temperature is above 75℃. When the leaves become soft, roll them into strips with a rolling pin. When the air temperature is 10℃, it is dried to 60% for the first time, stir-fried or roll-fried to 90%, and finally dried at about 70℃. The tea leaves are slightly bent, revealing white hairs.
6. Processing of spiral green tea
Taking Biluochun as an example, its processing procedure is as follows: fresh leaves → water fixation → rolling → rolling to expose fine hair → drying. The specific operations are as follows: picking fresh leaves with buds, removing impurities, deactivating enzymes, making the temperature of leaves above 75℃, softening, and rolling leaves into strips. The traditional practice is to shake, stir-fry and knead in a pot, and gradually form tea strips. Stir-fry until 60% to 70% dry, knead and dissolve repeatedly in the pot, so that the tea leaves are curled and the fluff is exposed. After 80% drying, dry it with slow fire (about 40℃). Nowadays, curved green tea can be picked by machine, that is, twisted and first baked tea. Tea leaves are picked by machine (repeatedly fried by speculators) and then dried by dryer.
Seven, pearl green tea processing
Taking Bai Hui in Quangang as an example, the processing procedure is: fresh leaves → spreading → deactivating enzymes → kneading → primary baking → frying two green leaves → frying three green leaves. The specific operation is as follows: picking fresh leaves with one bud and two leaves, spreading them for about 3 hours, deactivating enzymes, kneading them when the leaves become soft, first baking them to about 60%, repeatedly frying them with a small pearl tea dryer for about 2 hours until they are basically granular, and then spreading them in a pot for cooling. Then stir-fry Sanqing (hot pot), and stir-fry it repeatedly for about 3 hours with a pearl tea dryer until the tea leaves are bright, tight, round, pearl, green and frosty.