What are the main processes of tea frying?

Huangdaicha manufacturing is divided into four processes: tea stir-frying (greening and kneading), initial baking, stacking, and baking (pulling hair fire and pulling foot fire).

Steamed tea: raw pot, two green pot, cooked pot, three pots connected, sequential operation. Stir-frying tea pot with ordinary plate pot, built into three pots connected to the stir-fry tea stove, the pot was 25-30 degrees inclined. Stir frying tea broom with a bamboo tie, about 1 meter long, one end of the bamboo branch diameter of about 10 centimeters. Stir-fry tea method, local tea farmers summarized in three words: "the first pot full of pot spin, the second pot with a handle strength, the third pot drill handle." Raw pot mainly play a role in killing the role of the pot temperature 180-200 ℃, the amount of leaves 0.25-0.5 kilograms, the amount of leaves depending on the pot and the level of operation technology. Stir frying method is to stir frying broom in the pot rotating stir-fry, leaves follow the rotating flip, uniform heat and water loss, to turn fast, force even, combined with the shake loose tea, time about 1-2 minutes. To be soft, leaf color dark green, can be swept into the second pot. The second green pot is mainly to continue the role of killing and preliminary kneading, the pot temperature is slightly lower than the raw pot. Because of the friction between the tea and the wall of the pot is relatively large, the force should be larger than the raw pot, so "with the force", so that the leaves with the frying broom in the pot rotation, began to roll into a strip, at the same time should be combined with the shake scattered tea, heat through the hair. When the leaves crumpled into strips, tea juice sticking to the leaf surface, sticky feeling, can be swept into the cooked pot. Cooking pot mainly play a further role in making fine tea, pot temperature is lower than the second green pot, about 130-150 ℃. At this time, the leaves have been relatively soft, stir frying tea broom spinning fried a few times, the leaves are drilled into the bamboo branches, conducive to making strips, a little shake, the leaves are scattered into the pot. This repeated operation, so that the leaves throughput inside and outside the bamboo broom, to kill the water loss and rubbing into a clever combination of strips. This is obviously different from the fried green tea first killed after kneading tea technology, can be utilized under hot and humid conditions of the leaf is softer, plasticity is good opportunity to promote the coarse old leaves into the strip, but also to overcome the cold kneading into the broken stems, fragments, tendons and other shortcomings. Stir-fry until the strips are tight and thin, issued tea fragrance, about three or four percent dry, can be out of the pot.

Primary baking: frying immediately after the primary baking, with a small baking basket charcoal baking. Temperature of about 120 ℃, the amount of leaves 2.0-2.5 kg, high-temperature fast baking. 2-3 minutes to turn the baking once, baked to seven or eight percent dry, there is a prickly feeling, the tea stalks can be broken, that is, moderate, under the baking pile.

Stacking: stacking is the main process of yellowing. The first baked leaves while hot basket, slightly pressed, about 1 meter high, placed in a high-temperature drying room, the length of time and fresh leaves, tea billet water content, generally 5-7 days. To be yellow leaf color, aroma revealed, that is, moderate. At present, the stacking process is generally in the tea buying station, the acquisition of yellow tea, the first pull hair fire, baked to ninety percent dry, and then stacked smothered yellow.

Baking: baking is the use of high temperature further into the color and flavor changes to form the Huangda tea unique quality characteristics. The use of oak charcoal open fire high temperature baking, temperature 130-150 ℃, each large baking basket cast about 12 kilograms of leaves. And melon piece pull old fire similar, by two people lift baking basket, only baking a few seconds to flip once. Fire power should be high, time should be enough, color and flavor to achieve the full development. Service baking to the tea stems a fold that is broken, the heart of the stems were chrysanthemum-shaped, chewing crispy, caramelized aroma revealed, the tea stems golden, leaf color yellow-brown frost that is moderate. The time is about 40-60 minutes. After baking, step on the basket while it is hot and pack it.

Why is the tea called stir-fried?

Frying is a term that refers to the process of making tea by using micro-fire in the pot to make the tea impotent withering, through the artificial kneading and twisting of the other tea leaves water evaporates quickly, blocking the process of tea fermentation, and making the tea juice to retain the essence of the process. It is a great leap forward in the history of tea making.

Is there a difference between manual and machine stir-frying?

Yes, the artificial fried tea is generally more complete, bright, taste more pure, machine fried tea type is not very good, and because you can not control the degree of lightness will produce broken or overcooked.