Processing Technology of "Fangping Xiangming" Tea

Fresh leaf harvest standard: a month before and after the Qingming Festival, Fuding Dabai tea is harvested from the whole bud to the first development of one bud and one leaf, requiring strong, uniform, fresh buds, no Rain Water leaves, disease and insect buds and purple buds, no scales, Tiba, old leaves and sundries.

Spread out: after entering the factory, the buds should spread 1-2cm thick on a clean bump, and the time should be controlled for 6-8 hours, so as to promote the release of part of the moisture and grass gas until the fragrance escapes.

Green killing: using the 50 famous tea anti-green machine, when the temperature of the tube mouth 1x3 reaches 120℃, the leaf quantity is 2.5kg / h, and the killing time is 3 minutes. The setting treatment of green killing degree is ① 60 ±2% ② 55 ±2% and 50 ±2% respectively.

Cool: use withered trough blast to quickly cool the green leaves just out of the pot, then sit on the bump for 0.5 h, then put on the 85 ℃ dryer for 3 minutes to achieve the purpose of killing Erqing and first baking, so as to further lose water and facilitate the development of aroma.

Striping, flattening and shaping: the electric furnace type five-slot famous tea multi-function machine is adopted, and the temperature treatment of the five grooves is set to

① 55-70 ℃

② 70-80 ℃

③ 85-100℃; leaf amount 0.5 ±0.1kg each time; divided into two parts during flattening and shaping

① does not add sticks.

The bar is added in the whole process of ②, and the stick is heavy 100g/ root

③ with and without rods alternately, the interval time is about 1 minute; the rod weight is 100g/ root.

④ with or without rods alternately at an interval of about 1 minute. 250g/ root with heavy rods

Cooling and moisture regain: after the strip has been shaped, the trough is spread out to cool and return to moisture, in order to make the water distribution uniform, the time is 0.5-1h.

Drying: in order to further lose water and solidify and develop aroma, 6CHW3 famous tea automatic dryer is adopted, and the tuyere temperature is set to

① 65-75 ℃

② 75-85 ℃

③ 85-95 ℃; the leaf thickness is about 1 cm, baking continuously for 20 minutes until the tea core is broken or hand-twisted into powder, and the water content is less than 7%.

The summary of its processing technology is as follows:

Fresh leaves → stalls → green → stalls cool → initial baking → strips shaped → stalls cool and moist → foot fire drying → picking refined → graded packaging