How to introduce handmade tea?

1 delivery

Fresh leaves picked from noon to 3 pm on sunny days have the best quality. And the freshness and tenderness of tea should be moderate. To meet these two conditions, there are actually not many days in a season. If it rains, everything will be ruined.

If you want to make high-grade Tieguanyin, there are strict picking standards. Generally, three leaves and one bud are selected, and the freshness is moderate. The branches should be short and small, so that the water content of the branches will be less, forming a high-grade temperament.

Step 2 get a tan

After picking tea leaves, spread them thinly on the ground to dry. There are many forms of drying, some of which are spread on water curtains and placed on shelves; Some are laid directly on the ground; Some put bamboo curtains on the ground. The purpose of drying leaves is to evaporate some water in leaves, promote the physical and chemical changes of substances in fresh leaves, and prepare for shaking leaves.

Step 3: let stand.

After the green leaves are dried in the sun, they are sieved and placed in the green room for standing. When the green leaves are dried, some water will evaporate and the green leaves will become soft. When they stand in the green room, the water in the petioles and veins will be added to the leaves, and then the leaves will straighten up again.

Step 4 shake green

When the green leaves are still, it can be decided whether to shake according to the moisture change of the green leaves. Pour the green leaves in the water sieve into the bamboo "green shaker" and prepare to shake it. A motor is used to make the shaker rotate. Fresh leaves collide, scatter and rub in the shaking table, most of the cells at the edge of the leaves are broken and cracked, and water diffuses and permeates, and the gaps between cells are filled with water, the leaves are stiff, and the smell of grass is volatilized.

Function: through the friction of the table and the collision between leaves, the cell tissue at the edge of leaves is destroyed, and compounds such as tea polyphenols are contacted with enzymes to promote the transformation of substances; At the same time, the water gradually evaporates and decreases.

Shake and stand alternately. It is the most critical link to form the quality of tea.

Shake it up and stand together to be green, and the standard of moderate greening is the so-called "green leaves and red edges"

5, killing is also called frying.

Its purpose is to quickly destroy the activity of enzyme by high temperature and consolidate the quality of molding. The picture above shows the drum dehydrator.

6. Knead plastic bags

Wrap the green tea with a special cloth, and tightly wrap the whole tea into a ball with a "quick packer". As shown above, the purpose of this link is to make shapes and colors.

Step 7 knead

Put the packaged tea bag into a "dough kneading machine" to knead the dough and shape it. The tea balls roll in a tightly wrapped state in the kneading machine, and the tea leaves inside will gradually form "particles" when squeezed. The magical works from leaf shape to particle shape are all here, of course, after many operations.

After the tea leaves are twisted, they should be baked. After the tea leaves are broken, they are spread on a bamboo screen and placed on an iron frame. As for baking in the furnace.

Wrapping, rolling and baking are repeated many times. Until the appearance is satisfactory. It is best to dry the finished product.

The above is just a brief introduction to the production process of Tieguanyin, in fact, every link is very important. If something goes wrong in one link, you can't make good tea. It's really difficult to make a good cup of tea.