Processing technology of Jianghua Maojian tea

Jianghua Maojian tea is produced in Jianghua Yao Autonomous County, Hunan Province. There are two kinds of local tea trees, one is bitter tea and the other is sweet tea. Jianghua Maojian is made of buds and leaves picked from sweet tea trees, and its quality is unique: its shape is compact and curly, green and beautiful, its white hair is exposed, and it is crystal clear as beads; The endoplasm has a high aroma and a particularly strong taste. Because in the processing process, the leaf tissue is broken more by repeated kneading and full frying, and the water extract reaches 55% of the total extract of the initial brewing, so the initial brewing liquid has a strong taste. Locals often use this tea to treat "accumulated heat, prolonged diarrhea" and heart and spleen discomfort. Jianghua Maojian tea has a long history and was listed as a tribute as early as the Five Dynasties. Local tea farmers have explored a set of tea-making experience in their long-term practice, and think that paying attention to "Jin Mu fire, water and soil" is the key to making Jianghua Maojian tea.

"Gold" refers to the iron pot used for frying tea. It is considered that to fry tea well, the pot should be thin, the texture should be uniform and smooth, and the new pot should be treated with hot oil.

"Wood" refers to the fuel used for frying tea, which requires thorough drying and easy control of heating and cooling;

"Water" means that the pot should be washed with clear water;

"Fire" means that the heat of fried tea should be appropriate. The greater the heat, the smaller the heat. The so-called "fried tea is easier to burn than fire" shows the importance of fried tea.

"Soil" refers to the tea buds growing in different soils, and the cooking time, time and gesture should be different.

The processing technology of Jianghua Maojian tea is divided into eight processes: enzyme fixation, spreading and cooling, rolling, re-frying, spreading and cooling, re-rolling, shaping and foot drying.

Enzyme immobilization is carried out in a flat-bottomed pan. After cooking, it must be spread to cool and dissipate heat to prevent stuffy yellow. After cooling, put the water-retaining leaves on the kneading board and knead the dough for 5-6 minutes. After the tea juice is kneaded out, it is put into a pot at about 100℃ for re-frying. When the tea leaves are 50% dry, take them out of the pot and let them cool. After a little re-kneading, it is put into a pot at 60-80℃ for setting, which is an important process to determine the quality characteristics of Jianghua Maojian.

After the tea leaves are put into the pot, stir fry slightly. When the tea leaves are softened by heating, stir them with both hands and rub the strips. This is repeated for about 30 minutes. When the water content of tea reaches about 65,438+05%, the tea strips are tight, thin and tender. Finally, move the tea leaves into a pot with a pot temperature of 50 ~ 60℃ and stir-fry them gently until they are dry.

The finished tea is smooth in color, and the fluff on the tea strips is decorated with silver beads, which has a unique appearance and is very beautiful.