2. Tea processing in Qu Hao has a high degree of mechanization, and its processing technology includes spreading, deactivating enzymes, cooling, rolling, primary drying, shaping, grinding and foot drying.
Deactivation: The fresh leaves used to process curved tea are the same as those used to process needle-shaped tea. It is required that the de-enzymed leaves be evenly and thoroughly de-enzymed, with green color and no yellowing or darkening. The water content of the tea leaves after water fixation is between 50% and 55%, which gives off a good tea fragrance.
Kneading: Use 25, 30 and other small-scale kneading machines, with the amount of leaves per barrel of 2,000-4,000 g, and the kneading time is 5-7 minutes without pressure, which should not be too long to prevent the tea juice from overflowing and affecting the color and fineness.
Primary drying: a small dryer is used, and the inlet air temperature is controlled between 130 ~ 140℃. It is required to dilute and quickly dry until the water content of the leaves being made is about 40%, and then cool, and the moisture regain is 15 ~ 20 minutes.
Shaping: The shaping of curved tea can be completed with 6 CB- 180 Bichun tea shapers, 6 CCQ-50 koji frying machines, 6 CL-30 tea spiral kneading machines, 6 CSG-50CD7 two-tank koji making machines and 6 CRQ-60 bottle koji making machines. Generally, the temperature is controlled between 60-80℃, and it is required to pay attention to ventilation while drying, so as to maintain the formation of good color of leaves. The general time is 20-30 minutes. When the tea leaves are fried to curl and the water content is between10% and12%, they can be taken out of the machine and spread to dry.
Tihao: Bai Hao exposure is a unique feature of Quhao tea. In the manual processing of Qu Hao famous tea, it is relatively simple and easy to extract milli. At present, various types of polishing dryers are generally used in mechanical polishing, such as 6CLH-40 hexagonal polishing dryer and 6CLH-40 polishing dryer. The temperature should be controlled at 50 ~ 60℃ to keep the blades soft when heated, which is beneficial to grinding. The milling time is generally 10 ~ 15 minutes. Leave fluffy dew; When the leaves look covered with white hairs, get out of the machine.
Sun-drying feet: Qu Hao tea can be sun-dried with miniature famous tea dryers, 6CH 94 1 Biluochun dryers, 6CH-90 1 Biluochun dryers, etc. Generally, the foot fire of Quhao tea is slow fire, the temperature should be controlled between 60℃ and 70℃, and the time depends on the water content of tea during baking. When the water content is reduced to 5% ~ 6% and the tea leaves are dry enough, they are unloaded, cooled and collected.