Dahongpao Tea production process (China tea only Dahongpao Tea fabrication process on the list of world intangible cultural heritage)
The production process Dahongpao Tea system early Dahongpao Teacombination process Green Tea and Black Tea,process is the most,the technical requirements highest,most complex tea.Its preparation method is extremely fine,basic production process including:withering,airing,rolling green,green making,removing water,kneading,drying,tea process.
Wilt:fresh leaves withering is the process of water loss.The standard for the shoot apex incurved,second leaves droop and most obvious foliar lose luster,water loss rate of about 10%-15%.The process of Dahongpao Tea flavorformation and whether there is a mellow taste great relationship.Which is the best way to daylight withering withering.Withering,the fresh leaves placed in thevalley,such as mat cloth pad withering machine,spreading thickness 1-2kg/m2.When the sunlight is strong to the two sun two cool,drying green degree to leaf surface gloss disappear,green gas is not significant,fragrance overflowing,leaves soft,hand-held tea shoot base,parietal lobe can naturally droop degree.
Green:green making was an important period for the formation Dahongpao Teaquality,is a continuing process of withering and fermentation combination,thehighly technical,hand urges the enzymatic oxidation of polyphenol compounds,on the other hand,limit its speed.Green to a unique gesture rocking.The coolwater sieve Aoba rolling cyclotron and up and down,and leaf margin tissue damage caused by collision,friction,extrusion leaf margin,promote the leavescontaining substances oxidation and transformation.Shake the static,stem leafmoisture re distributed evenly,and then shake,shake and then static,repeat 7 8 times,gradually formed the unique quality characteristic.
Shaking times and time,change the (depending on the leaf and leaf color andflavor),commonly known as "green green at".In the latter stage,when necessary,supplemented by "hand",make up for the lack of rolling green."Do" isthrown around each other hands will touch the leaves,repeated several times,but not forced,to the natural action.General rolling green rules after the first light weight,standing time short in length,much less do shake.High quality raw materials,not only do shake.
Judge green making appropriate or not,usually in the light perspective secondleaf to leaf,is a bright yellow color,leaf edge was withered leaves near the leaf margin,the pale yellow,close to the main veins and petioles department is yellowish green,commonly known as the "three day leaf" as the ideal state of theleaf.- more tender raw materials,leaf water loss due to imbalance of contraction of facial lobe Xiaao "spoon shaped",by hand touch,soft as cotton; late raw material hardening is spiny handle.The smell,the grass gas gradually as the flower and fruit fragrance the alternative transformation to ripe sweet fragrance,it is called orchid incense,with quiet and clear,strong but not muddy,sweet smelling sense.Do green in rock tea production occupies a special place,the longest time-consuming,the general needs 8 12h.If you act with undue haste,bitter not clear,it will bring bad effects to the taste of tea liquor.
Dahongpao Dahongpao refining refining 3 main process includes:tea,first pick,pick,winnowing,sieving,complex initial baking,uniform heap,pick the mixedpacking tea
Blending and payment system:blending should be based on the quasiproduction of refined tea requirements,normal scheme tea ingredient proportionfor different origin,different season,different levels of.Blending should follow theimplementation of standards,stable quality,considering the global,overall arrangement,make full use of,the efficiency principle.
Sorting tick quality requirements:the sample approval is tea is tea should reachthe cleanliness,Sanqingshan,ie in tea stems,tablets,sundries cleaning.
Drying:tea according to the proportion of blending and smoothing reactor,which requires uniform thickness; roasting on tea should be uniform,tea stalls dryingthickness 2-3 cm,spreading thickness should be consistent; heat stable and uniform,finished tea standard samples according to requirements,master the moderate temperature,to prevent the old Coke,always observe the status ofdried tea.
Cool:baking should be cool,mastery of appropriate cool layer thickness;adjusting cooling machine according to the climate characteristics of the air intake volume and variable speed motor speed.
Uniform heap:cool,tea is divided into coarse,medium and fine after No.threeinto the tea storage stack room,and initially uniform pile.
Pick the mixed packing:blending tea by hand picking tick the sundry goods,packing,according to all levels of tea packing weight requirements of sealing.
Fixing:fixing is marked the end of Zuoqing process,is a fixed quality of Oolong tea and the main factors to do the green quality.Mainly take the enzyme activity of tea leaves in high temperature damage,prevent oxidation and continue to doAoba,also make do Aoba lose part of water is hot and soft state,to provide basic conditions for that after the rolling process.The fixing standard:leaf dry soft,ye Zhang edge white bubble,knead tight anhydrous overflow and show feel sticky,green gas to do a fragrance can be.A green to be fast to do,especially the lastout of the tail volume pot to be fast,otherwise easy to overdo zoom,make tea teaopacification and coke,commonly known as "La pot".Crank up the heat need to master before the mid late stir high temperature,low temperature fire pot.
Rolling:rolling is the formation of shape and influence of Wuyi rock tea tea rate of main factors.Rolling should be:tea leaves need quickly filled into the rolling machine by hot rolling,in order to achieve the best effect; with tea amountreached above tea kneading machine barrel high 1/2 to bucketfuls; rollingprocess of mastering the first light pressure 1-2 times,namely uses the light heavy light,to automatically turn plastic mixing barrel tea benefit the.The beginning of kneading can be put into the pot in fry,make tea back softconducive to rehabilitation kneading,added water removing deficiency.And to have sugar,outside the abuse of tea in the pot with enzymes and other high temperature direct contact,from mild coking and the formation of tea aroma,time is