Pearl tea: Because of its round shape, Zhu Tea is also known as “Round Roasted Green.†Pearl tea processing in the Qing Dynasty is concentrated in the area of ​​Pingshui in Shaoxing County. Therefore, it is customarily known as “ping Chaoqing†and is still in use today. Before the 1990s, Zhucha was a unique type of tea in Zhejiang Province. Its production areas were limited to Shaoxing, some of the tea producing counties in Ningbo and Jinhua, gradually expanded to the entire province after 1990s, and then expanded to Anhui, Sichuan, and Jiangsu. , Jiangxi and other provinces and cities. The first process of Zhucha tea is to kill. There are three functions of killing, one is to completely destroy the activity of the enzyme and maintain the chlorophyll. There is a polyphenol oxidase in tea leaves. If the activity of this enzyme is not destroyed in time, the tea leaves will turn red. Therefore, the first process of all green tea is to kill. The second role is to distribute water and grass gas. The third is to promote the formation of inclusions, reduce the water content, soften the tea, and facilitate the shape and shape of the tea. Some tea areas also use a roller fixing machine. This kind of fixing machine is a continuous operation mode. Continuous feeding of leaves is performed at one end of the drum, and the other end is continuously leafed. The work efficiency is high and the operation is also simple. In addition, some tea areas have also used slot type fixing machines. Erqing: The purpose of the fried Erqing is to enhance toughness and reduce brittleness. The main point of Erqing is to grasp the temperature and the amount of leaves. In the 1960s, Erqing was carried out in a pan-type dryer. Later switched to dryers, both have drawbacks. In 1967, the Sanjie tea plant in Ganzhou first used the drum frying machine to fry the second green, which successfully solved these drawbacks, resulting in high work efficiency and reduced costs. In this way, the method of using the drum to stir fry the second green tea will be promoted in the Pearl tea production area. The three processes of pot, pan, and cauldron are all completed by the same type of bead tea frying machine. The small pot requires high temperature. The leaf temperature requirement is around 50°C, the temperature is low, the color of the dry tea turns yellow, and the aroma is boring. Through the stir-fried plate, the second-leaf leaves gradually become round, and when the fine tea leaves, which are basically granules and medium tenderness (ie, waist-flavored tea), are squashed, a small pot of two pots and a pan of fry are added to the pan. †The pot is the key stage of the Zhuchachao made into a round. It is required to stir and stir the fire for a long time. When the pot is completed, more than 80% of the tea leaves are required to be round, and the older leaves should also be initially rounded. That is, "a large pot of fried tea on the boiler." Not only do you need to fry to form granules, but also to separate them clearly. When sautéing the cauldron, two pots of pots and pans are used to make a proper lid. The frying process should be properly stamped, covered with frying for a period of time, and then covered with frying for a period of time. The two are alternated. In the end, when the older tea leaves were rounded, all frying work was completed and the initial production was over. It takes a long time to fry the pearl tea. Only the drying process takes more than 5 hours. To shorten the frying time, the Shiqi, Yalong and other places in Luzhou City have summarized the methods of high temperature, uniform fire, short time, and less cover. . That is, the pot, the pan, and the cauldron have higher temperatures, and the temperature difference is smaller, and the frying time is shortened. This method-making product has a round and firm appearance, green and green color, high fragrance of soup and bright bottom. However, this method of frying can be applied to the high-leaf leaves of mountain tea or fertile tea areas. It is a good way to improve the quality of this type of tea; if the leaves are thin and fresh leaves, the leaf water evaporates too quickly. Loose particles can not be adapted, so this method should be used for tea. In addition, since the end of the year 70, Xinchang County has used the favorable conditions of abundant small-scale hydropower resources to implement “electric heating and tea makingâ€, save fuel, improve the environmental conditions in the plant area, and the temperature is easy to control and the quality of tea has been improved. The method of fixing and rubbing is similar to that of Zhucha. However, the process of decontamination should be more speculative and less boring and frying. It should be older than the production of beaded tea. That is, the water content of the young leaves is lower than that of bead tea. Drying: Divide the fire and foot fire, the middle should be cool. The general application of hand-drying louver dryer, Mao Huo, foot fire are carried out in this dryer. The drying machine is divided into several layers. Each layer can be split. The blower sends the hot air to the dryer. The operator first spreads the tea evenly on the upper layer and pulls the handle from bottom to top for a certain period of time so that the upper layer of tea leaves fall into the sequence. The lower layer is moderately tentacles with moderate firepower. Then spread the tea to soften the tea leaves, the water distribution in the leaves is conducive to further drying; when the foot fire, reduce the temperature of the inlet air, but the spread of tea can be thicker, according to the method when the fire, drying to meet the dryness Requirements, that is completed baking blue process. Eyebrow tea: eyebrow tea is also our country's main export tea, because of the external image of eyebrows, so called eyebrow tea, the initial product called long fried green. Long Chaoqing is not the main tea in Shaoxing, and its production has been limited. In the late 1980s and early 1990s, my mayor produced more roasted greens and produced about 1,500 tons per year. Finished products were exported abroad by Shanghai companies. The production of long stir-fried green tea is also a three-step process of killing, rubbing, and drying. Its quality is tight with its appearance, green and green color, inner taste and clear mellowness, and soup color is bright green and bright. When making roasted greens, the machines used to kill and rub are the same as the main points and methods that are mastered. The difference is the drying process.
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Pearl tea frying points to kill green, rubbing, drying three processes. In the early years, Zhucha was made by a tea farmer in a specially prepared fried tea skewer, and it was processed by hand to stir fry. Fixing the method of throwing in the end is used, and the leaves are rubbed into bamboo strips. After the first drying process, the second process is often delayed for a long time. In 1953, Ganzhou Qiangang Huibai was used as a method of killing greenery to improve the quality of tea. In the late 1950s, the machinery for fixing and rubbing was used. In the late 1960s, the Zhuhai Drying and Drying Machine came out in Zhangzhou and realized the entire mechanization of the Zhuhai tea. This is a milestone in the history of pearl tea production.
At present, the beating machinery used in the Pearl tea producing areas is mainly "pot type" fixing machines. The specific method of fixing is to use coal, firewood and other fuels to heat the pot and put in appropriate amount of fresh leaves. After speculation and stamping, stir-fry until it reaches a proper level, the time is about 78 minutes. It is very important to control the temperature when fixing. "High-temperature fixation, first high and low", that is, the activity of polyphenol oxidase is rapidly destroyed by high temperature, and then the pot temperature is lowered, and the fixation is continued until the end. But the temperature should not be too high. Excessively high temperatures will cause more damage to chlorophyll and even scorch tea. Affect quality. Killing must also pay attention to throwing boredom. The stir-fried water can quickly disperse moisture, which is conducive to the aroma and green color of the tea. The stir-fried can quickly increase the temperature of the leaves, destroy the enzyme activity, and make the leaves soft and easy to rub into strips; but if it is only stir-fried or stir-fried If it is too long, it will reduce the aroma of the tea and even cause the leaf color to be “boring yellowâ€. As the shape of the bead tea is more difficult than other green tea, the moisture content of the killing leaf is higher, and the stir-fried time is appropriately longer. When fixing, different raw materials and tenders, but also to be treated differently, raw materials, high tenderness, water content, raw materials, more crude old, low water content, so to kill when the green leaves must kill, old leaves and tender kill, that is tender Leaves can be more than a part of the evaporation, the old leaves to lose moisture.
The appropriate sensory requirements for killing green are dark green color, no red stems and dark yellow leaves, no spot explosion, complete broken leaves, no grassy grass, smokeless coke, no water, boring yellow cooked taste, hand-breaking The hand can be made into a group, and it can be dispersed when released.
After fixing, the second procedure is rubbing. The main purpose of rubbing is to destroy the leaf cells and make the fixing leaves knead into strips. Kneading machine is generally 245 type or 255 type, that is, the kneading tube diameter of 45 cm or 55 cm rubbing machine, bead tea to kill the leaves of the rubbing time is shorter than other green tea, young leaves using cold rub, or heat when rubbing, Affects the aroma of dry tea. The old leaves must be heated and kneaded, and the chemical components of the tea are decomposed during the hot kneading, making it easier to knead the strips.
80% of the slaughtering leaves were moderate when they were kneaded into tightly bound strips.
The last step is drying. Drying is the frying of rib-shaped kneading leaves into granules. The drying process consists of four processes, ie, two greens, small pots, paired pots, and large pots, which takes a long time and the kneading leaves gradually become round in these processes. The delicate tea leaves and single leaves are basically fried and shaped in the "small pot". The tea leaves with medium tenderness are basically fried and shaped in "pot" and the older tea leaves are formed in large pots due to the coarser particles. The tea is customarily called "head tea", and the smaller one is called "foot tea". The granules are appropriately called "waist tea". Therefore, the tea farmers call it the "pot" of the pot, and "pot" the pan, and "head" of the cauldron. .
Bake Green: Bake Green is a type of green tea tea. Before the middle of the 1970s, Shaoxing produced only a small amount of green and blue. In 1979, Zhuji was transformed from black tea to green tea, and the output increased. So, it became the main tea product in our city. In the mid to late 1980s, the annual output of baked green was as high as 7,600 tons, and production decreased after the 1990s. After baking and refining, it is called tea blank, and it is mostly used for making tea. Roasted green tea is tightly spliced, evenly straightened, and the buds are exposed. The color is green, the aroma of the inner quality is high, the taste is alcohol or alcohol, the soup is light yellow and clear, and the bottom is bright yellow and green. The baking green manufacturing process is the same as other green teas, and it is also a process of fixing, rubbing, and drying. The only difference is that the drying method is different, and baking can not be used for frying, so it is called bake.
There are also differences between rubbing and bead tea. The first is long time, and the second is heavy pressurization. The principle of “light, heavy, and light†is strictly controlled by the kneading pressurization, and no pressure is applied at the beginning, and the leaves are initially curled into strips. When the leaf juice is kneaded, it is pressurized, from light to heavy, from heavy to light, alternating. Pressurization is too early, often resulting in dry tea, loose, flat, broken. The young leaves should be lightly kneaded, the time should be shorter, the old leaves should be heavier and the time can be longer. The older leaves are not easy to rub into strips, and they are divided into two parts, the middle part of the solution is divided into sieves, and the sieves are rubbed again.
The drying process of Long Chaoqing is divided into three links: Erqing, Sanqing and Huicang.
Erqing is generally dried by a dryer, and the method is the same as that used for baking, but the time is shorter and the degree is lighter. Baked leaves are not sticky and slightly tentacles, but the leaves are still soft and can still be grouped and loosened. Can be dispersed.
Sanqing is an important part of shaping and shaping. Using a pan-fried machine to stir-fry, stir fry a small part of the leaves hard, but will not break off, but there is a tentacle feel, there is still when the dispersal force is fried.
Huichao is dried with a cylinder or bottle type frying machine to further tighten the strips and remove moisture, and enhance the aroma. In the specific operation, first, the amount of leaves should be more, the leaves in the roller should be full, and there is a small amount of leaves rolled out for the degree of speculation. Second, the temperature should not be too high. The temperature at the beginning of the frying may be slightly higher. Afterwards, the temperature must be lowered. Otherwise, it will be too late to scramble and the tea will be dry, and the requirements for tight ropes will not be met.