Manual stir-frying Technology of Xinyang Maojian Tea Tea

Xinyang Maojian Tea hand-fried raw pot, cooked pot, baking, picking and other processes.

1. Raw pot

Raw and cooked two pots are used in the diameter of 82.5 cm "cattle four pots", showing a 30-35 slope placed on the 33 cm high pot table, the two pots are connected to each other. Raw pot is to kill green and first knead, before stir-frying tea to wipe the pan surface clean, keep the pot surface clean and smooth. The pot temperature is high, and the requirements of all levels of fresh leaves are different, high-grade fresh leaves 160180 ℃; medium-and low-grade fresh leaves 180Mel 200 ℃. The amount of leaves per pot is 0.5-0.75 kg. Raw pot cooking time, according to fresh leaves old and tender, bud leaves fat and thin, how much water flexible control, generally stir-fry and knead need 7-10 minutes. When the temperature of the pot rises to the requirement, begin to throw the leaves, pick them over rhythmically with a special tea handle (a kind of round broom woven by bamboo grass), stir-fry the leaves constantly in the pot, make a slight snapping sound, and the water spreads quickly, about 3-5 minutes, the leaves soften, the leaves curl up, hold into a ball and use the "wrapped strip" stir-fry method, gather the leaves at the front end of the tea handle and roll the leaves in an arc in the pot. The force is first light and then heavy, the rotation is first large and then small, the action is first slow and then fast, and shake the tea leaves with tea handles from time to time to distribute moisture. So alternately, after about 7 minutes, stir-fry to 40-50% dry (water content 55%) obvious, a small amount of tea squeezed out with a sticky feel, sweep into the cooked pot for plastic surgery.

2. Cooked pot

The cooked pot is the key link to form a thin, round and straight hair. through shaping, the water evaporates, the aroma is brought into full play, and the shape is fine, round, tight and straight. The pot temperature is 80-90 ℃. The pan noodles are required to be clean and smooth.

After the raw pot leaves are swept into the cooked pot, they are still "wrapped" and "fan strips" at the beginning. The wrapping strip has a large force and a small circle, which is mainly to further tighten the strip, the fan force is small, the circle is large, and it has the function of kneading strips and emitting moisture. When the tea strips are tight, "catch up". It is required to hold the tea handle tightly, touch the tea bar slightly, turn it up and down, straighten the tea bar, shake the lump, stir-fry until it is 60 or 70% dry, and the foliar tea juice is no longer glued to each other, so use the right hand (it is better to be used to it) to "manage the bar."

The strip management includes two methods: grasping the strip and throwing it. When grabbing the strips, the palm is down, the thumb is pinched, and the leaf strips are quickly shaken and thrown out of the "tiger mouth" with wrist force at a height of 15 cm from the pot heart, so that the tea strips fall into the pot center in order from the heart of the pot. Don't throw the tea in your hands all at once, you should keep 2/5. Proceed in sequence, and when the tea strip is formed, it can be out of the pot when it reaches 70% or 80% dry (water content 33-35%).

The "bar" should be grasped evenly, swung open, and laid straight without disorder, so the gestures should begin to be loose, high, light, slow, dispersed with the water, and gradually tight, low, heavy, and fast.

3. Baking

The main function of baking is to fix the shape, continue to evaporate water, achieve the purpose of drying, prevent quality deterioration, and further give full play to color, aroma and taste. Baking is divided into hair fire and foot fire twice, properly spread out in the middle.

First baking (hairy fire): the leaves from the cooked pot are spread out on the baking cage for about half an hour, and the amount of leaves in each baking cage is 4-5, then you can go to the Kang stove for initial baking. The initial baking temperature (center of the baking head) is 70 ℃, and the time is 20-25 minutes. Turn once every 5-8 minutes, baking to about 15% water content, that is, the next baking stand. The spreading time is not less than 40 minutes, so that the water content in the leaves can be redistributed, which is good for dry feet.

Re-baking (foot fire): slow baking with a fire temperature of about 60 ℃, about 2.5kg per cage leaf, time 30 minutes, turning once every 10 minutes, so that its water content reaches 6%, hand-pinched tea into powder, green fragrance high, beautiful strip shape, baking immediately when Bai Hao is exposed.

4. Picking

After Xinyang Maojian Tea's initial production, after manual picking, he picked out the thick old leaves and yellow slices, tea stalks and fragments, and the turquoise flake tea, called "fennel", was picked out, and the rhubarb slices and fragments were not classified as foreign tea.