Picking and fresh leaf treatment technology of famous tea

The quality of famous tea depends to a large extent on the raw materials of fresh leaves, but due to the decline of tea farmers' awareness of product quality in recent years, especially lax control in picking, the quality of famous tea has been affected. Now the famous tea picking and fresh leaf treatment technology are introduced to the majority of tea farmers.

I. picking of famous tea

The raw materials of fresh leaves of famous tea are extremely strict, and the selected raw materials should be uniform, complete, fresh and clean, and it is strictly forbidden to mix with disease and insect leaves, damaged leaves and scales, fish leaves and purple buds, let alone carry sundries such as pedicels, tea fruits and old leaves. The picking requirements are precise and strict. generally speaking, high-grade famous teas only pick fresh leaves with single bud and one bud and one leaf and bud longer than leaves, while middle-grade famous tea picks fresh leaves with one bud and two leaves, and low-grade famous tea and high-quality tea pick two or three leaves with the same tenderness. In order to ensure the excellent quality of famous tea, no matter what kind of fresh leaves should be picked by hand, the fresh leaves should be picked early and tender as far as possible, and the buds and leaves should be uniform in size, not broken and without stalks, especially the picking requirements of high-grade famous tea are more strict. Fresh leaves should be picked and put lightly, and the utensils for storing and transporting fresh leaves should adopt bamboo tea baskets or baskets with good cleaning and ventilation performance, and soft packaging materials such as cloth bags and plastic bags should not be used to prevent gravity from squeezing fresh leaves.

While paying attention to picking, famous tea should also attach great importance to raising canopy, so as to achieve the combination of picking, raising and cultivating. In addition to washing the canopy after spring tea picking, that is, picking all the fresh leaves left in the season to promote the early emergence of tea buds, summer and autumn tea leaves should be harvested, leaving leaves that do not meet the requirements of raw material tenderness, and it is appropriate for tea trees not to show their branches.

Second, fresh leaf treatment

After the fresh leaves are harvested, it is necessary to check and accept whether the fresh leaves are blossoming, unbroken, red or not. If there are fresh leaves that do not meet the requirements, they should be dealt with in time. Fresh leaves are spread out before they are paid for. The main purpose of spreading is to improve the quality of tea. The spread of fresh leaves can appropriately reduce the moisture of fresh leaves, distribute the smell of grass, and promote the transformation of aroma components. These physical and chemical changes are conducive to the formation of the shape and aroma of famous tea, and play a positive role in improving the quality of famous tea. The spreading of fresh leaves can also improve work efficiency, save energy and reduce costs.

Before the fresh leaves are spread, the fresh leaves of different varieties should be separated, the sunny leaves should be separated from the Rain Water leaves, the tea leaves in the prime of life (including table harvest renewal) should be separated from the old tea leaves, and the fresh leaves picked in the morning should be separated from those picked in the afternoon. Because of different fresh leaves, their bud size, leaf thickness, color, stem thickness and water content are all different, if not stir-fried separately, some tea will appear scorched edge or red stem red leaves, and the color and luster of the tea will be mixed, affecting the quality of tea.

On the basis of separation, fresh leaves need to be piled up and spread out separately. The fresh leaves of high-grade famous tea are delicate and must be spread out on bamboo plaques or bamboo strips, not on the cement floor, otherwise the leaves must be swept with a broom, which is easy to break the buds and lead to red change. at the same time, there is a lot of dust on the cement floor, which does not meet the hygiene requirements of the products.

Spread thickness, generally high-grade famous tea fresh leaves can not exceed 3.5 cm, if fried raw materials are not available, you can dilate some; medium-and low-grade famous tea fresh leaves to 5-8 cm is appropriate. When the weather is dry, it is too late to stir-fry, the spread can be a little thicker, but not too thick, otherwise it will make the fresh leaves turn red. The degree of water loss must reach the standard of 10-15%. The stall time depends on the weather, generally 6-12 hours, no more than 24 hours; rainy days can be thinner, longer time; sunny days, dry days can be thicker, shorter time. If it is laid out for too long, it will cause the tea soup to turn yellow and affect the quality.

In the process of spreading, the fresh leaves should be turned properly to distribute the water evenly, generally turning the leaves gently once in 4-6 hours. Overweight leaves will damage the tea, produce red change, and affect the quality of the tea. If the weather is dry and there is no time to stir-fry the tea, you can not turn the leaves and close the doors and windows. But after a few hours, as some fresh leaves have lost more water, they begin to dry up, so they can be picked up gently by hand and stir-fry first. If Rain Water leaves, you can turn over several times, and to open doors and windows, so that indoor and outdoor air circulation, so that fresh leaf surface moisture distributed faster, so that it can be stir-fried in time.

In addition, fresh leaves have to be screened before they are paid. As no matter how fine the picking of famous tea is, it is still inevitable that some buds will be broken and a small number of buds that do not meet the picking standards will inevitably be mixed, so the raw materials must be screened in principle before stir-frying. In this way, the stir-frying temperature can be controlled according to the size of the fresh leaves, and the fresh leaves after screening are fried separately, so that the dry tea is of uniform size and beautiful appearance.