The hand-fried green tea is superior to the average green tea in the United States, and is rich in flavor and taste. It is favored by domestic and foreign markets. The main points of its production technology are described below.
Picking: The selection of good tea gardens for tea extracts is carried out in accordance with uniform standards, usually at the time of the first exhibition of 1 bud 1 leaf or 1 bud 2 leaf. When picking, pay attention to "Four not to pick", that is, not to take rain leaves, not to take pests and leaves, not to pick purple leaves, not thin and weak shoots. Handle picking method. After picking, pick fresh leaves of uniform size, spread it in a cool and ventilated place and dry it for 6-8 hours and make it on the same day.
Fix it. Fixing is performed in a wok with a diameter of about 60 cm. Polish the pot wall before making it. When fixing the pot, the temperature of the pot is controlled at 140-180°C. After the height is high, the palm of the hand is hot and thorny when it is about 30 centimeters from the bottom of the pot. Drop the leaves and put 400-500 grams of fresh leaves in each pot. When you ate the pot, stir the hands evenly to focus on oysters. When you feel that the leaves are hot and evaporate a lot of water, the stir-frying is accelerated and it is mainly thrown. To be thrown high, spread out, get a net, make the tea evenly heated, the water quickly evaporates, to avoid the coke side of the red leaves. When the leaves are soft and the leaves darken, when they are fresh and fragrant, they are quickly removed from the leaves and placed in a bowl and shaken to dry.
Rub it. 1 pot to kill the green leaves for 1 time rubbing the hand holding tea, hands rolling tumbling or push and pull knead, and strive to grasp the "light and light" principle, the middle to solve 2-3 times, rubbing to a little tea juice overflow, tea into a strip of degree.
Fried oysters. The 2 pots were fried and rubbed the loquat leaves and fried for 1 pot. The temperature of the frying pan is controlled at 90-110°C. After repeated shaking and stirring till the tea bars do not stick to each other, the temperature of the pan is lowered to 65-75°C to start squeezing, and the palms of both hands are held against each other, turning, shaking and shaking. Lightly, lightly, lightly, and lightly, shake until the tea has a tangled feel and rustles.
dry. Divide and dry. Drying takes place in a bamboo drying cage. The cage is covered with clean gauze and the tea blank is evenly spread over the gauze. When the charcoal is burned until it is smoke-free in the pot, it is baked at a temperature of 60-70°C, lapped once every 5-10 minutes, and baked until the tea leaves become powder (water content less than 6%) and stops baking, cooling slightly. package. Stir fry in the pan and stir it in a pan. The temperature of the pan is 60-65°C, and 2 pans of fried tea leaves are served as a pan. When the fry pans, the right hand pushes the tea along the pot wall, and the left hand plunges the tea leaves to make the tea arc. The free fall of shape. The speed of frying is quicker and slower afterwards. Use harder and lighter weight first. In particular, the tea in the latter period is close to dry. The force should be light enough to avoid breakage of the tea. Fry until you pinch the tea powder into powder.
Picking: The selection of good tea gardens for tea extracts is carried out in accordance with uniform standards, usually at the time of the first exhibition of 1 bud 1 leaf or 1 bud 2 leaf. When picking, pay attention to "Four not to pick", that is, not to take rain leaves, not to take pests and leaves, not to pick purple leaves, not thin and weak shoots. Handle picking method. After picking, pick fresh leaves of uniform size, spread it in a cool and ventilated place and dry it for 6-8 hours and make it on the same day.
Fix it. Fixing is performed in a wok with a diameter of about 60 cm. Polish the pot wall before making it. When fixing the pot, the temperature of the pot is controlled at 140-180°C. After the height is high, the palm of the hand is hot and thorny when it is about 30 centimeters from the bottom of the pot. Drop the leaves and put 400-500 grams of fresh leaves in each pot. When you ate the pot, stir the hands evenly to focus on oysters. When you feel that the leaves are hot and evaporate a lot of water, the stir-frying is accelerated and it is mainly thrown. To be thrown high, spread out, get a net, make the tea evenly heated, the water quickly evaporates, to avoid the coke side of the red leaves. When the leaves are soft and the leaves darken, when they are fresh and fragrant, they are quickly removed from the leaves and placed in a bowl and shaken to dry.
Rub it. 1 pot to kill the green leaves for 1 time rubbing the hand holding tea, hands rolling tumbling or push and pull knead, and strive to grasp the "light and light" principle, the middle to solve 2-3 times, rubbing to a little tea juice overflow, tea into a strip of degree.
Fried oysters. The 2 pots were fried and rubbed the loquat leaves and fried for 1 pot. The temperature of the frying pan is controlled at 90-110°C. After repeated shaking and stirring till the tea bars do not stick to each other, the temperature of the pan is lowered to 65-75°C to start squeezing, and the palms of both hands are held against each other, turning, shaking and shaking. Lightly, lightly, lightly, and lightly, shake until the tea has a tangled feel and rustles.
dry. Divide and dry. Drying takes place in a bamboo drying cage. The cage is covered with clean gauze and the tea blank is evenly spread over the gauze. When the charcoal is burned until it is smoke-free in the pot, it is baked at a temperature of 60-70°C, lapped once every 5-10 minutes, and baked until the tea leaves become powder (water content less than 6%) and stops baking, cooling slightly. package. Stir fry in the pan and stir it in a pan. The temperature of the pan is 60-65°C, and 2 pans of fried tea leaves are served as a pan. When the fry pans, the right hand pushes the tea along the pot wall, and the left hand plunges the tea leaves to make the tea arc. The free fall of shape. The speed of frying is quicker and slower afterwards. Use harder and lighter weight first. In particular, the tea in the latter period is close to dry. The force should be light enough to avoid breakage of the tea. Fry until you pinch the tea powder into powder.