The collected fresh leaves are thinly spread on the bamboo plaque and placed in a cool and ventilated place. After about 3 hours, they can be fried.
The frying process is divided into three processes: primary frying, spreading and cooling, and secondary frying. Stir-fry by hand, in the pot, with various techniques and flexible use, in one go.
The purpose of primary frying is to destroy the activity of enzyme, evaporate water and make strips shape. The pot temperature is about 120℃ and the leaf quantity is 250 ~ 300g g. Stir-frying is the main method. Stir-fry for about 3 ~ 4 minutes, and the leaves will become soft. Reduce the pot temperature to about 80℃ and start setting. Straighten the tea with the posture of shaking, holding and holding. The shape is basically formed. When the dryness is about 70%, spread out the pot and let it cool for about 25 minutes.
Spreading and frying: the fried leaves are spread and cooled for about 30 minutes, so that the water can be redistributed evenly before frying. The temperature of the re-frying pan is 80℃ ~ 70℃, and the amount of leaves is about 300 grams. Continue to straighten the strip and flatten it. With the increase of tea dryness, the pot temperature drops and the tea leaves are lightly fried on the pot wall. When the surface of tea leaves is flat and smooth, and the water content is about 6%, the tea leaves are taken out of the pot, spread and cooled, screened, cut into powder, packaged and stored. 1. After fresh leaves are spread into the factory for acceptance, they are spread evenly on a clean bamboo curtain according to the bud size, and the bamboo curtain is placed in a clean, ventilated and cool place. The spreading thickness is generally 1 ~ 2 cm, and the time is usually 7 ~ 8 hours. The leaves are gently turned once in the middle, which is suitable for soft, dark green and slightly fragrant leaves. Master the "three separation", that is, picking time is separated one after another. It is necessary to achieve the "three first systems", that is, the advanced factory comes out first, low water is used first, and small buds are used first.
2. The enzyme fixation adopts 6CSY-30D electric drum enzyme fixation machine. The air temperature in the barrel cavity was controlled at 120 ~ 130℃, the deactivation time was 1.5 ~ 2.0 min, the dosage of leaves was 12 ~ 14 kg/h, and the deactivation degree was green when the leaves were mature and fragrant. The water loss rate is controlled at about 40%. After water fixation, dilute the water fixation leaves in a low temperature and ventilated place for 25 minutes in time.
3. The carding machine adopts 6CLZ-60D/ 1 1 wind driven vibrating carding machine, and the reciprocating frequency is190th times/minute. When the pot temperature reaches 80 ~ 90℃, about 65438±0kg of water-retaining leaves are put into each pot. With the loss of water in tea buds, the pot temperature gradually dropped to 60 ~ 70℃. When the tea buds are about 50% dry, remove the machine and prune for 20 ~ 25 minutes. After the tea buds are removed from the machine, they are immediately spread and cooled for 20 ~ 30 min, and then transferred to the next process.
4. Plastic surgery adopts 6CMD-40/50 multifunctional machine for electric heating and air intake of famous tea. When the temperature of the pot reaches 60 ~ 80℃, add about 0.5 kg of trimming leaves. Stir-fry slowly for about 5 minutes to let the tea buds lose water, then add light pressure for about 2 minutes, then decompress the strips for 5 minutes, and then pressurize for about 25 minutes to decompress the strips. Pressurization requires appropriate temperature and relatively slow speed. When trimming, the temperature is higher and the speed is faster. When the tea strips are straight, they are basically shaped, and when they are 60% to 70% dry, they are spread and cooled by a machine, and the shaping time is 20-25 min.
5. Bake with 6CLZ-60F hot air tea baking machine. When the leaf amount is 0.25kg, wool is first dried with hot air at 90 ~ 100℃ 10 ~ 15 min, then dried to about 80%, and then cooled for about 30min. When the total fire temperature is 60 ~ 80℃, the amount of leaves thrown is slightly higher than that of rough fire, and the time is about 15min. When the tea leaves are more than 90% dry, discharging and cooling for about 30 minutes.
6. The cauldron adopts 6CLZ-60D/ 1 1 wind driven vibrating carding machine. The dosage of leaves is 1.0 ~ 1.5 kg, the initial temperature is controlled at 60 ~ 70℃, and it gradually rises to 80 ~ 90℃ after10 ~/5 min. Stir-fry until the tea strips are straight, smooth and beautiful, and the color is green and dazzling. When the water content is lower than 6%, it is the finished product.