Tea-making technology of Jintan Queshe tea

Picking fresh leaves takes one bud and one leaf as the standard. After flattening, fixing, shaping and other processes, it is alternately processed by belt, pressure, pressure and shaking. Jintan Queshe tea was picked in front of Grain Rain, and the picking standard was that one bud and one leaf appeared first, and the length of bud and leaf was less than 3 cm. Usually, it takes 40,000 ~ 45,000 bud leaves to process 500 grams of super tongue tea. It is required that the tender degree of bud leaves is uniform and the color is consistent. Don't pick purple buds and rain leaves to prevent the buds from turning red.

Spread the collected bud leaves evenly on the bamboo plaque after entering the factory, and fry them for 3-5 hours. The frying process is divided into three steps: fixing, spreading and shaping, which are alternately carried out by patting, shaking, fishing, pressing and grasping.

Out of the pot: stir-fry the tea with both hands in a clean and smooth iron pot. When the pot temperature reaches 80 ~ 90℃, apply a little black wood tar on the pot surface. After the special green smoke disappears, put in 250 ~ 300g of spreading leaves and shake out the tea leaves. After releasing some water, the temperature of the pot is reduced to 60 ~ 50℃, and the combination of shaking and shaking is adopted. When the bud leaves are flat and slightly tentacle-shaped, and the water content is about 25-30%, put them in the pot to cool and regain moisture for about 1 hour, and carry out shaping.

Plastic surgery: the purpose is to further shape and reach the foot trunk. Master the principle of high, low and high pot temperature. When the pot temperature was 60℃, the pot temperature decreased (40℃) with the decrease of water content in bud leaves. When lifting the pot, the temperature of the pot rises slightly (50℃). The amount of leaves thrown per pot is about 300-350g, and the methods of beating, pressing and grasping are mainly combined with the method of arranging strips. When the tea leaves are flat, straight, flat and smooth, like a sparrow tongue, and the water content is about 6%, take them out of the pot, spread them out, and pack them.

Storage: in an iron drum or cylinder filled with a lot of lime to prevent the tea leaves from being spoiled by moisture. Jintan Queshe tea is highly praised for its exquisite shape, green color, delicate fragrance and smoothness. In order to meet the market demand and development, Jintan introduced famous tea machinery to carry out the mechanism test of Jintan Queshe tea, which overcame the shortcomings of large labor, high cost and unstable quality in manual frying. Through experiments, the varieties suitable for Jintan Queshe tea and the suitable temperature in each frying stage were found out.

The technological process of machine-made Jintan Queshe tea is as follows: spreading fresh leaves → deactivating enzymes → shaping and finishing → spreading and cooling → drying. The key points of mechanism technology suitable for Jintan Queshe tea are as follows:

1. Variety selection: Longjing 43, Castanopsis eyrei and Qikeng are suitable varieties for Jintan Queshe tea. Dry tea is very small in shape and looks like a sparrow's tongue.

2. Key points of the process:

Inactivation: 6 CSF-30D drum dehydrator is used, the leaf throwing speed is 15kg/h, and the temperature is controlled at about 100℃. When the temperature is 100℃, the quality of the blade is the best, the blade is fixed evenly and there is no burnt edge.

Shaping: Six CDM-42 multifunctional machines were selected, and the leaf throwing amount per time was 1.25 ~ 1.50 kg, and the tank temperature was controlled at about 90℃. The plastic leaves treated at 90℃ have the best quality, flat shape, green color and pure aroma.

Luminous drying: adjust the swing frequency of 6CDM-42 multifunctional machine to 130 times/minute, and control the tank temperature at about 80℃. Jintan Queshe tea dry tea is green in color, fresh and tender in aroma and excellent in quality.