Inactivation is carried out in a pan. After the leaves are removed from the pan, they should be diluted in the wok in time and cooled by a fan. Knead in a bamboo tray until the bud leaves begin to turn into strips. Strip-making technology plays a particularly important role in the formation of the beautiful shape of East Lake Silver Millimeter. The method is to pick up the tea blank with both hands, stir fry it, then turn the edge and knead it repeatedly until the tea blank is initially strip-shaped and reaches 60% dry, and then take it out of the pot.
After a little cooling, the tea leaves are shaped, fried while flanging, kneaded while cutting, and repeatedly staggered until the tea leaves are tight and straight, and when they are 80% dry, they are taken out of the pot, and then "lifted" and "baked", they are subpackaged into small bags of 0.5 kg, which are put in a block lime jar for later use.
The reason why Donghu Yinmili is "sparkling" is closely related to the process of extracting Mili when it is made, in addition to the varieties of fresh-leaf tea trees.
Grinding is carried out immediately after the forming process, the purpose of which is to destroy the cementation state on the surface of tea strips and expose the fluff on the bud leaves. There are three grades of finished tea: No.1, No.2 and No.3. ..
The quality characteristics of 1 Yinmili are as follows: the appearance of tea strips is fat and uniform, Yinmili is shiny, and its color is green and oily; The fragrance is fresh, smooth and lasting; The soup is clear and bright; The taste is mellow and refreshing; The leaves are tender and soft. If brewed in a glass, the bud leaves turn into flowers, and the two leaves become one, which is lifelike. Exactly: "Donghu silver tea, with two leaves holding a bud, is long-lasting and picturesque."
The processing of green tea can be simply divided into three steps: enzyme fixation, rolling and drying, among which the key lies in the first process of primary production, namely enzyme fixation. Fresh leaves are inactivated by enzyme activity, and the chemical components contained in them are basically unaffected by enzymes, and change through heat, thus forming the quality characteristics of green tea.
(1). Immobilization plays a decisive role in the quality of green tea. Through high temperature, the characteristics of enzymes in fresh leaves are destroyed, the oxidation of polyphenols is stopped, and the leaves are prevented from turning red; At the same time, some water in the leaves is evaporated, which makes the leaves soft and creates conditions for kneading and shaping. With the evaporation of water, the low-boiling aromatic substances in fresh leaves evaporate and disappear, thus improving the aroma of tea. Except for the special tea, the process is carried out in the green-fixing machine. The factors that affect the quality of enzyme fixation are enzyme fixation temperature, leaves left, enzyme fixation machine type, enzyme fixation time and enzyme fixation method. They are a whole, interrelated and restricted.
(2) kneading. Kneading is a process of shaping the shape of green tea. Using external force, the leaves are crushed and lightened, rolled into strips, reduced in size and convenient for brewing. At the same time, some tea juice overflows and adheres to the surface of leaves, which also plays an important role in improving the taste concentration of tea. The rolling process of making green tea can be divided into cold rolling and hot rolling. The so-called cold kneading is to spread the green leaves and roll them up; Hot rolling is to roll the leaves while they are still hot, and don't scatter them. The tender leaves should be cold-kneaded to keep the bright yellow-green soup color at the bottom of the tender green leaves, and the old leaves should be hot-kneaded to facilitate close knot and reduce fragments. At present, the kneading operation of bulk green tea has been mechanized, except for the famous and excellent tea which is still operated by hand.
(3) drying. The purpose of drying is to evaporate water, tidy up appearance and give full play to tea fragrance. There are three drying methods: sun drying, frying and drying. In the drying process of green tea, it is usually dried first and then fried. Because the water content of the twisted tea leaves is still very high, if fried directly, lumps will quickly form in the pot of the frying machine, and the tea juice will easily stick to the pot wall. Therefore, tea leaves should be dried first to reduce the water content to meet the requirements of pot frying.