Huiming White Tea Processing Technology

Huiming tea is a well-known historical brand in Jingning County, Zhejiang Province, and Huiming tea is a treasure of tea. Hui understand that tea is flat tea, with four unique qualities. First, dry tea is golden, bright and glossy, which is actually a strange color in tea. Second, the fragrance is high and long-lasting, the aroma of brewing two cups still exists, and the aroma of dry tea is strong and fragrant. Third, take a transparent glass and put it into Huiming tea. After brewing, the bud leaves are as white as jade, and the vertical cup of white tea is slowly sinking, standing at the bottom of the cup, which is of great ornamental value. Fourth, the taste is fresh and the aftertaste is sweet.

Hui understand that the tea processing techniques are as follows:

Fresh leaves: when the white tea grows to the first development of a bud and three leaves, the bud leaves have completely become milky white, and it is the best time for the secondary municipal party committee to pick Huiming tea. Because of the unique quality characteristics of white tea, there are special requirements for weather and tenderness when picking.

1. The influence of weather on quality. Because white tea is formed under specific temperature conditions, the color of white tea will change from white to green at high temperature. Therefore, it is best to choose a cloudy day during the period from Qingming Festival to Grain Rain, and pick before 10:30 on a sunny day, so that the fresh leaves are milky white and the quality of dry tea is better.

2. Picking tenderness: when the tea leaves grow to one bud and three leaves, pick one bud and one leaf or one bud and two leaves. The general length of the bud leaf is 2.5~3.5cm.

3. Picking method: pick with thumb and index finger, not pinch, otherwise the base of tea will turn red and affect the quality of white tea.

Spreading: the spreading time of fresh leaves picked in sunny days is about 8 hours, and that of fresh leaves picked in cloudy days is 11 hours, which is conducive to the volatilization of green grass and the formation of flower fragrance quality.

Kill the strips: use the multi-function striping machine produced by Shangyang Tea Machine Factory to kill the green. When the temperature of the trough of the machine reaches 120-140 ℃, start throwing leaves to kill the green. Generally speaking, the leaf quantity of each slot of the five-slot striping machine is 150g to 200g. After throwing leaves for 5 minutes, the green-killing temperature decreased gradually, and the temperature before leaf emergence should be reduced to about 80 ℃, and the whole process time was 15-20 minutes. The swing speed of the machine should be adjusted to the extent of slow-fast-slow, but the speed should be faster after killing the green leaf than when it was just thrown, so as not to cause the green leaf to produce a focal edge.

Spread cool: after killing green leaves off the machine, the temperature is higher, to use a fan for cooling, water vapor, and then spread cool, kill green leaves to spread evenly, thinning, the general thickness is about 0.5~0.8cm. The cooling time is 0.5: 1 hour.

Billet production: using the striping machine to shape, its main purpose is to straighten the tea strips in one step to form the deteriorating quality characteristics of Hui-Ming tea. When the temperature increases, the temperature of the trough is about 100℃ in the early stage and about 70 ℃ in the later stage. It is suitable to kill the green leaves once or twice and make the first billet once or twice. The swing speed of the body is fast at first and then slow, and the speed before coming out of leaves should be slow, so as to reduce the formation of tea fragments. When the billet is made, the leaf thickness is generally 3 minutes. When the green leaf is heated evenly, the rod is added and flattened. At this time, the swing speed of the body moderately slows down, and the time should not be too long. 3 minutes is appropriate. After taking the rod, the swing speed of the body is accelerated, which is beneficial to the emission of water vapor. The whole billet production process usually takes 25-30 minutes.

Cooling regain: after the billet is finished, due to the uneven distribution of moisture in tea, it is necessary to cool and regain moisture moderately, half of the time is about 1 hour, so that the moisture in the billet is redistributed evenly.

Hairy fire