The processing flow of Xizi Beauty Tea

Xizi Beauty Tea comes from the foothills of the Dongbai Mountains in the southeast of Zhuji City, the hometown of Xishi, and the Longmen Mountains in the western mountainous areas. the elevations of Taibaijian, the main peak of Dongbai Mountain, and the three boundary peaks of Longmen Mountain are higher than kilometer above sea level. Here surrounded by mountains, peaks, ups and downs, lush trees, year-round clouds, clear water flow, the whole climatic environment formed a "sunny morning and evening covered with fog, overcast and rain covered with mountain clouds" alpine spectacle. Tea trees grow under diffuse light for a long time, moisturized by rain and dew, and the buds are fat and tender, which is rich in matter, which lays a good material foundation for the unique quality of Xizi Beauty Tea. The superior natural environment and exquisite craftsmanship have created the unique quality characteristics of Xizi beauty tea: the shape is handsome and slightly tight, the color is green, clear and bright, the taste is fresh and refreshing, and the leaf bottom is full-bud, fat, uniform, green and bright. Xizi Beauty Tea won the Gold Award at the Shanghai International Tea Culture Festival and Chinese famous Tea in April 2003. In June of the same year, it was rated as a first-class famous tea in the 15th famous Tea Competition in Zhejiang Province.

In July 2003, tested by the Tea quality Supervision, Inspection and testing Center of the Ministry of Agriculture, no pesticide residues were detected, which fully met the requirements of NY5017 "pollution-free Food Tea" standard. The production process of the tea is divided into six processes: spreading, green removal, initial baking, shaping, re-baking and drying.

1. Pick

The picking standard is the strong bud head that has not yet been unfolded, which requires that the bud head is complete, fat, uniform, clean, green in color, without disease and insect buds, purple buds, frostbitten buds, without fish leaves, pedicel heads and leaves.

two。 Spread out

Put the fresh buds collected and spread them on a clean bamboo plaque in time. The stalls should be clean, cool and ventilated. The spreading time is generally 4-6 hours, the dew buds need to increase the spreading time, turn over several times midway, so as not to damage the bud head. When the bud head is naturally soft, the color turns dark, and the fragrance is slightly dewy, you can enter the process of killing green.

3. Kill the youth

Electric wok, multi-function machine and drum anti-green machine can all be used to kill Xizi beauty tea.

(1) the electric frying pan will kill the green. Pot temperature 120-130 ℃, leaf volume 150-200 grams, the technique is throwing, stuffy, shaking, until the bud head becomes soft, the color changes from fresh green to dark green, the pot is cool when it is thoroughly killed, it usually takes 6-8 minutes.

(2) Multi-function machine. The amount of leaves in each slot is 100g / 150g, the trough temperature is required at 130g / 150g, the temperature is high first and then low, it takes 4min / 5min, until the tea buds are not sticky by hand, and get off the machine when the tea aroma is exposed.

(3) Roller machine to kill green. The machine should be preheated for half an hour, and the amount of leaves should be flexibly controlled according to the temperature, rotational speed and the speed of leaves. To often observe the leaves, to ensure that the bud head does not burst, do not coke, kill evenly and thoroughly.

4. Initial baking, shaping

Bamboo cages for initial baking, covered with white cloth, master the essentials of suitable temperature (85-90 ℃), thin stalls, turning frequently and short baking. When the surface of the tea bud is slightly dry, it is baked and cooled, and the plastic surgery begins. Plastic surgery with electric wok, pot temperature 70-80 ℃, the amount of leaves for 150-200 grams, with gently grasping techniques, to keep the bud head round and straight, green color, up to 80% dry from the pot. If you use a multi-function machine to shape, the trough temperature is controlled at about 80 ℃, the amount of leaves in each slot is 100g to 150g, stir-fry until the tea buds are tight and straight, 80% dry, the general frying time is about 6 minutes.

5. Re-baking, glow drying

The purpose of re-baking is to increase aroma, and the temperature is appropriately increased to 80-85 ℃. After re-baking for 3 minutes and 4 minutes, the tea sprouts enter the drying process. Dry in an electric frying pan, the temperature is controlled at 60-70 ℃, gently grasp and buckle to keep the bud head straight and green. Stir-fry until hand-twisted tea sprouts into powder, when the water content reaches 5% ~ 6%, start the pot and cool.

Dry tea is picked, graded, stacked, bagged and stored in lime tanks, and then packaged when sold.