Processing flow of long-lived eyebrows

Processing flow of long-lived eyebrows

Shoumei, sometimes called Gongmei, is a kind of white tea made of tea buds of sexual groups. Below, I will share the processing flow of Shoumei for you, hoping to help you!

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The technical characteristics of Nanshan Shoumei Tea are: tender selection, simple technology, exquisite technology, continuous operation and one go. The main process is divided into four processes: putting, deactivating enzymes, rubbing strips to show details, and frying pan.

Qingming to Grain Rain is the golden season for picking Shoumei tea. The picking criteria are one bud, one leaf and one bud with two leaves, and the bud length is 1.5 ~ 2.0 cm. Usually, it takes about 60 thousand bud leaves to fry 500 grams of ultra-dry tea. The collected bud leaves must be carefully picked and selected to achieve the purpose of tenderness, uniformity and cleanliness. Spread the picked bud leaves on a bamboo board for 2-4 hours and fry them.

Heat the green bamboo strips to prepare for writing.

It is carried out in a far-infrared flat pot with a diameter of 60 cm. The pot temperature is 120 ~ 140℃, and the leaf quantity is 300 ~ 400g g. The tea leaves are completely and evenly inactivated by shaking, turning and sorting. When the leaves become soft and dark, they enter the kneading process.

Rub the strips to show the difference.

The key process of shaping Shoumei tea. By rubbing strips, the purpose of dehydration and tight rubbing into strips is achieved. The pot temperature is 70 ~ 80℃. Shake, straighten, rub and grab the tea strips. Straighten the tea strips first, and then close the rubbing strips with your hands.

Manage, rub, shake and grasp various technologies flexibly and change them. Grasp the principle of light, heavy and light force, that is, when the water content is high or low, the action should be light to avoid tea caking and crushing.

When the tea strips are round and slightly flat, the fineness is exposed, and the dryness reaches about 70%, the temperature of the pot is reduced to 50 ~ 60℃, and then it is transferred to the frying process.

Qiang Guo

The purpose is to further trim and reshape the strip to meet the requirements of setting and foot drying. Stir-fry slowly to evaporate the water, straighten out the tea strips and shape them. Stir-fry until it is fine, and the pot temperature rises slightly by about 10℃.

When it gives off a lasting fragrance, the tea will turn into powder. When the water content is lower than 6%, it will be taken out of the pot and stored in cold storage. The whole journey takes 35 to 40 minutes.

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