During the period of 1982, the Tea Bureau of fuding city and Ningde initiated this research. The research group has formulated a detailed implementation plan, organized relevant technical forces, and carried out technical research around quality and style. Repeated experiments were carried out in eight cooperative units including fuding city Berlin Xialu Tea Factory, Wengjiang Tea Factory, Diantou Daping Tea Factory and Ningde Tianshan Tea Factory, and a relatively complete processing technology was formed in June 1982, and small batch trial production and trial sales began. In July, 1982, organized and presided over by Ningde Tea Bureau, the appraisal committee composed of well-known tea experts inside and outside the province passed the appraisal unanimously after listening to reports, consulting materials and evaluating tea samples.
Since Taimu Cui Ya Tea was put into production, no matter how the tea market and economic situation changed, it has been in short supply, while early spring tea is a hot commodity, and the price has been rising again and again. In 2004, at the first China Famous Tea Auction, Taimu Cui Ya produced by Shangpinxiang Tea Factory was sold at a high price of 88,000 yuan/100g, which was the highest price in the national green tea auction.
Historically, Taimu Cui Ya resumed the production of famous tea. Over the years, Taimu Cui Ya rarely entered the commercial circulation, and all of them were sold out in production units. People in Ningde have a special liking for local tea, and they regard Taimu Cui Ya as the first choice for tea treasures and gifts. As a gift, it is not only sold to major provinces (cities and autonomous regions) in China, but also often given to foreign friends. The local consumption is mainly gift tea. In recent years, tea merchants in the United States, Japan and other countries and all over China have written to ask for samples and purchased a small amount for trial sale.
In recent years, in order to meet the needs of consumers, Ningde tea factory (field) has expanded to nearly 1,000 tons this year on the basis of the original output of less than 500 kilograms, which is popular in the north and south of the country and is in short supply. In order to further expand the market space and expand the production and marketing channels, the packaging of Taimu Cui Ya has been constantly improved, from the original single 25g carton and 125g tin container to gift boxes and gift bags with different styles and complete specifications, including composite bags, aluminum foil bags, tin cans, paper cans, porcelain cans, cartons and paper cans. Taimu Cuiya Tea was founded in the Ming Dynasty, formerly known as Taimu Cuiya Tea, Taimu Lianxin, Taimu Qingshui Qing and so on. , produced in Ningde City, Fujian Province, belongs to the category of green tea. Taimu Cui Ya tea is flat and beautiful in appearance, green in color, high and lasting in aroma, strong and mellow in taste, green and bright in soup, and even and tender in leaves.
Taimu Cui Ya tea takes single bud as raw material, and the best picking time is from mid-March to mid-April, that is, the middle and late September. Do not collect rain buds, dew buds and insect buds. After picking fresh leaves, spread them in a cool and ventilated place for 6 ~12 hours and then process them.
(1) hand frying
1, the temperature of the water-fixing pot is about 130℃, the leaves are 0.25kg per pot, and the water-fixing is combined with shaking for 3 ~ 4 min.
2. When the temperature of the setting pot is reduced to about 80℃, the main process is shaking, holding, grasping and frying until 70% dry, and the pot is spread and cooled for about 25 minutes.
3. Huihu has two pots of green leaves and one pot. The pot temperature is 70 ~ 80℃, and it is fried while shaping for about 20min minutes. The water content of dry tea is controlled within 6%.
4. Extract and remove the broken tea leaves, and sieve the tea powder.
(2) Machining
In addition to water, choose 1, 6CST-40 electric miniature roller water separator. Adjust the drum to a horizontal state. When the cavity temperature is 120 ~ 130℃, the leaves are thrown and the inactivation time is 100 ~ 120s. When the water loss rate of water-fixing leaves is about 40%, the summer machine can be turned on when it is slightly cold. The output per hour is 25 kilograms.
2. Choose 6CMD-40 electric multipurpose machine for trimming and shaping. The tank bottom temperature is 80 ~ 100℃, the time is 7 ~ 8min, and the blade dosage is 50 ~ 100kg. When the leaf temperature rises, trim it with fast gear for about 3 minutes; When the leaf temperature drops to (80 5)℃, when the appearance of the tea leaves is basically straight and the strands are tight and slightly thin, reaching 50% to 60%, it will enter the next process. The output per hour is 2.5 kilograms.
3. The cauldron is made of 6CLZ-60 reciprocating carding machine. The speed of carding machine is about 190 times/min. At the initial stage, the tank temperature was (60 5)℃, and then it rose to 80 ~ 100℃, which promoted the outward infiltration of water in the leaves. The cooking time is about 20 minutes. When the tea leaves are eighty-nine percent dry, let them cool. The output per hour is 5 kilograms.
4. Choose 6CHD- 1.5 drawer-type constant temperature electric oven for drying. The temperature is controlled at 1 10 ~ 130℃ for 5 ~ 6 minutes. When the water content of dry tea is below 6%, it can be dried. The output per hour is 15kg.