The production method of white-haired monkey is between green tea and white tea, which is also commonly known as "white tea" locally. In the process of picking, the appearance of finished tea emphasizes "preserving essence" and "shaping", while the internal quality emphasizes moderate withering, which makes Qing Xiang tea taste mellow.
Picking: In the early stage of spring tea, the Zhuang tea garden of Zheng Da University should be selected in advance, and after Qingming, the tender shoots of its fertilizer 1 bud 2 and 3 leaves should be picked (without pinching leaves) to avoid damaging the bud leaves and keep them intact as far as possible.
Withered fresh bud leaves wither repeatedly under weak light or are directly spread on bamboo mats or water curtains indoors for a long time. It takes 65,438+06 ~ 65,438+08 hours to partially enzymatically oxidize polyphenols in bud leaves to remove bitterness and astringency. When the water content is 25% ~ 30%, the leaves turn dark green and the stems are peeled off.
Water fixation: the temperature of the water fixation pot should be controlled at 140 ~ 150℃. Stir-fry first, and then simmer until the leaves turn green, the stems turn blue-yellow, the buds become soft and Qing Xiang. Moderate enough to have no green smell, and then you can go out of the pot.
Kneading: after spreading the water-retaining leaves to cool, gently knead them, which is slightly different from general kneading. It is a combination of kneading and tea ball rotation, which is light and easy to operate. Pay attention to maintaining fineness, and combine with shaping. Knead until the strips curl for about 5-8 minutes, each group is about 50-500 grams.
Initial baking: each baking cage can bake 65,438+00 ~ 65,438+05 small tea balls, and arrange the small tea balls in the baking cage at the temperature of 65,438+000 ~ 65,438+00 degrees until 50% to 60% dry, especially when the tea sticks do not stick to hands.
Re-drying and shaping: at the beginning of re-drying, the temperature is controlled at 50 ~ 60 degrees, and the tea leaves are shaped while drying, so that all the tea leaves are curled into monkeys. The redrying temperature should not be too high to prevent buds from falling off, but not too low. If it is too low, the water will evaporate too slowly, and the color will be dull and yellow. When the redrying is 80% dry, the fire temperature drops to 40 ~ 50 degrees and it is completely dry. Finally, the stalks are picked and packaged.