Processing Technology of Silver Monkey Tea

1. Quality characteristics of silver monkey tea: it looks like a lively monkey in the mountains, with silver hair draped over its body, which is lovely, chestnut fragrance lasts for a long time, taste fresh, soup color green and tender at the bottom of the leaves.

2. Silver Monkey Tea Collection Technology

Fine picking: Silver monkey tea uses young bud leaves of silver monkey varieties as raw materials. The picking time is generally about ten days before and after "Qingming". Taking the initial development of one bud and one leaf as the standard, it is required that the bud is longer than the leaf, the size is neat and the tenderness is consistent. At this time, the bud leaves are collected to make super silver monkey. There are about 35,000 ~ 38,000 bud leaves per 500 grams of dry tea. It is necessary to choose sunny or cloudy days when picking. It is strictly prohibited to pick rainwater leaves. At the same time, no diseased leaves, damaged leaves, scales and fish leaves shall be collected to ensure the quality of fresh leaves.

Production process: Silver monkey tea production process points fresh leaves spread, deactivation, rolling, modeling, drying 5 procedures.

Fresh leaves spreading: fresh leaves entering the factory are inspected, bud leaves that do not meet the standard are removed, and then spread thinly on thin bamboo strips, the thickness is 1~1.5 cm, the time is 8~10 hours, and the leaves are turned 2~3 times in the middle to make them lose water evenly until the leaves lose luster and smell fragrant.

De-enzyming: manual de-enzyming is carried out in an inclined pan or an electric frying pan. When throwing leaves, the temperature of the pan shall be controlled at about 150℃, and the amount of leaves shall be 400~500 g. When de-enzyming, it shall be thrown open, cleaned and lightly carried. The throwing shall be the main method, and the proper stir-fry shall be carried out until the killing is thorough and uniform, the grass gas is lost, and the fragrance is produced. Then, the pan can be spread and cooled. The temperature of the barrel is 280~300℃ when the leaves are thrown.

Rolling: Put the cooled leaves on the kneading tool, hold the tea garden with both hands, gently knead them into strips in the same direction, shake them for 2~3 times in the middle, wait until there is a slight overflow of tea juice, and at the same time, the strip forming rate reaches more than 95%, and the rolling is completed. Mechanical rolling with 30-type, 45-type rolling machine, the appropriate amount of leaves for the kneading barrel 90%, it takes 2-5 minutes.

Modeling: Modeling is the key process to shape the beautiful appearance of Silver Monkey Tea. The temperature of the pot should be controlled between 100~80℃. By grasping, shaking, spreading and rubbing techniques, stir-frying and finishing, the modeling gesture should be light, and the white hair should not be damaged and discolored. When it reaches 80% dry, the tea leaves form a unique monkey shape, and when it is full of silver hair, it can be cooled from the pot.

Drying: first drying and second drying, spreading the cold tea blank on the thin baking cage, baking with slow fire, controlling the fire temperature of 60~65℃, gently turning 3~4 times in the middle of the baking cage, drying until 90% dry, drying and spreading cool to make the water evenly distributed, then continuing to dry enough, when drying until the tea leaves are hand-twisted into powder, the fragrance is full, the water content of the tea leaves is below 5%, namely, fully spreading cool, and sealing and storing in an iron box in time. Drying with dryer, the initial drying air inlet temperature of 110~120℃ can be on the leaves, evenly thin spread, do not see the screen is appropriate, time 5~6 minutes, to the initial drying leaves have a little touch, the leaves spread cool. The air inlet temperature is about 90℃, and the thickness is slightly thicker than that of the initial baking. The time is about 15 minutes. Bake until it is dry enough. Bake and cool, and pack it into storage. During storage, lime bags or other desiccants must be placed in the box to prevent moisture deterioration and maintain the unique color, flavor and quality of Silver Monkey Tea.