The Mao Feng of Huangshan Mountain is exquisite, and the picking standard of Mao Feng of super-grade Huangshan Mountain is one bud and one leaf, and the picking standard of Mao Feng of 1-3 grade Huangshan Mountain is one bud and one leaf and one bud and two leaves respectively. A bud, a leaf or two; A bud, two or three leaves began to appear. Super Huangshan Mao Feng was mined around Qingming Festival, and 1-3 Huangshan Mao Feng was mined around Grain Rain. Fresh leaves should be picked after entering the factory, frostbitten leaves, pest leaves should be removed, and leaves, stems and tea fruits that do not meet the standard requirements should be picked out to ensure the uniform quality of bud leaves. Then spread the fresh leaves with different tenderness separately to make some water loss. In order to preserve quality and freshness, it is required to pick in the morning and make it in the afternoon; Afternoon, evening.

The production of Huangshan Mao Feng is divided into four processes: picking, fixing, rolling, drying and baking.

Tiejian

Around the Qingming Festival and Grain Rain, 50% of tea buds were mined when they reached the picking standard, and they were picked every 2-3 days until the end of the long summer.

Heat the green bamboo strips to prepare for writing.

Manual operation in pan, fire temperature 150 ~ 180℃. To be stable and consistent, the amount of leaves thrown per pot is 250 ~ 500g (less young leaves and more old leaves). Lift all the tea leaves with both hands as much as possible, stir and shake them quickly, so that the tea leaves contact the pot surface and are heated evenly.

rotate

Put a proper amount of tea on the washboard and gently rub it, but pay attention to shaking it to avoid stuffy yellow. Especially delicate bud leaves, often only need to be gently rubbed in the basin to preserve the bright color of the leaves and the white hair at the tip of the bud.

toast

It is completed in two steps. The first step is fire (roasting). Generally, four ovens are juxtaposed, and the fire temperature decreases from 90 ~ 95℃ (range 5 ~ 7℃). When the tea leaves come out of the pot, they are baked in a roasting cage with high fire temperature from the beginning. When the tea leaves come out of the pot again, the tea leaves in front are moved to the second roasting cage, and so on. After that, it is all running water operation, turning once every 5 ~ 7 minutes, and the gesture should be light, about 30 minutes. When the drying thickness is about 3 cm, after 30 ~ 40 minutes, when the dryness of 70% is "regain moisture", the two roasted rough teas are generally combined for drying, and the next old fire drying is carried out. The second step is full fire (old fire). The amount of leaves per pot is 1.5 ~ 2kg, the fire temperature is 65 ~ 70℃, and the mixture is stirred in the middle, from the initial 15min to 20min, until it is completely dried.

Pick and choose

Remove impurities from inferior tea leaves, and at the same time, the water in the veins continues to penetrate into the whole leaf, which is slightly "soft", and then reheat at 70℃ to make it fully dry. The production of Huangshan Mao Feng is divided into three processes: fixing, rolling and baking.

Inactivation: use a barrel pot with a diameter of about 50 cm, and the pot temperature should be high first and then low, that is, 150 ~ 130℃. The amount of leaves in each pot is 200-250g, which can be increased to 500-700g below the first level. After fresh leaves are put into the pot, the aroma of fried sesame seeds indicates that the temperature is moderate. Stir-fry with one hand, lightly gesture, stir-fry quickly (50 ~ 60 times per minute), lift high (the leaves are about 20 cm away from the kitchen countertop), spread out and clean. The degree of deactivation requires proper aging, that is, the bud leaves are soft in texture, the surface loses luster, the green gas disappears and the tea fragrance is exposed.

Kneading: When the super-grade and first-grade raw materials reach a medium level, continue to scrape the belt in the pot several times to play the role of gently kneading and finishing. After the second and third grade raw materials are taken out of the pot, the heat will be lost in time. Gently knead 1 ~ 2 minutes to slightly curl them into strips. When kneading, the speed should be slow and the pressure should be light, so as to keep the bud leaves intact, the white hair exposed and the color green.

Baking: primary baking and complete baking. At the beginning of drying, each water-removing pot is equipped with four drying cages, and the fire temperature is high first and then low. The first drying cage burns charcoal fire, and the drying top temperature is above 90℃, and then the temperatures of the three drying cages are reduced to about 80℃, 70℃ and 60℃ in turn. Turn over while baking and move the baked noodles in turn. At the end of primary drying, the moisture content of tea is about 65438 05%. In the initial baking process, turn the leaves frequently, spread the leaves evenly, and operate lightly to keep the heat stable. After preliminary drying, the tea leaves are cooled in a dustpan for 30 minutes to promote the redistribution of water in the tea leaves. When the first leaves are dried at 8 ~ 10, they are dried once and fully. The baking temperature is about 60℃, and it is slowly baked to dryness with slow fire. After picking and removing impurities, the tea leaves are reheated to promote the fragrance of the tea leaves, put them in an iron drum while they are hot, and sealed and preserved.