Who has the process of making tea?

The production process of Anxi Tieguanyin includes the following steps: cooling, drying, cooling, baking (shaking), frying, rolling, primary baking, secondary baking, rolling again, slow baking with slow fire, air separation and so on. To make high-quality Tieguanyin, we must have three elements: "heaven, earth and people". The sky refers to a suitable climate environment, which is best when the weather is clear, the temperature difference between day and night is large, and the southeast wind blows; The land refers to the pure Tieguanyin tea tree, which has been carefully cultivated to adapt to the good soil, geographical location and altitude of Chalei Peak, especially the 1-5-year-old tea tree products; People refer to superb mining technology. For example, in the green stage, we should flexibly grasp "looking up to the sky is green" and "looking up to the green is green". Anxi Tieguanyin is rigorous in production and exquisite in skill. A year is divided into four seasons, and alpine tea is divided into spring and autumn. Grain Rain is spring tea from mid-late April to early May, and its output accounts for 45-50% of the total annual output. Summer to summer (mid-late June to early July) is summer tea, and its output accounts for 25-30%. Beginning of autumn is summer tea from early August to late August, and its output accounts for 15-20%. Autumn tea is from the autumnal equinox to the cold dew (from late September to1early October), and the output accounts for 10 ~15%. The quality of spring tea is the best. Next is autumn tea, which has a high aroma, commonly known as autumn fragrance, but the soup is thin. Summer and summer tea are of poor quality. The standard for picking fresh leaves must be to pick two or three leaves after the tender buds sprout and when the top Ye Gang develops into a small or middle face. When harvesting, we should achieve "five noes", that is, no leaves, no broken leaves, no tips, no single piece, no fish leaves and no old terrier. The fresh leaves of tea trees in different growing areas should be made public, especially the early green, afternoon green and late green should be made strictly separately, and the quality of afternoon green is the best. 1, picking (picking) Fresh leaves picked at noon on sunny days 10: 00 to afternoon 15: 00 have the best quality, and they can't be picked in rainy days and cloudy days, otherwise it is difficult to get sweet taste and aroma; And the freshness and tenderness of tea should be moderate. Generally, you should choose three leaves and one bud, and the branches are short. In this way, the water content of the branches will be less, which will form a high-grade temperament. 2. The suitable time for sunning is afternoon 16: 00, when the sun is soft and the leaves are straight and thin, the original luster is lost, the leaves turn dark, the leaves become soft when touched by hand, and the top leaves droop, with a weight loss of about 6-9%. Then move into the room to cool, and then do green. 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 sun drying is to make the leaves evaporate some water, promote the physical and chemical changes of the substances contained in fresh leaves, and prepare for shaking green. 3, let stand (cool green leaves) After drying, sieve the green leaves and put them in the green room for standing. When the green leaves are dried, some water will evaporate and the green leaves will become soft. When standing in a green room, the water in petioles and veins will be added to the leaves. At this time, the leaves will straighten again. 4. Let the green leaves stand and shake them. You can decide whether to shake them 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 and call it green. The standard of moderate greening is the so-called "green leaves and red edges". 5. The purpose of enzyme deactivation (stir-frying) is to quickly destroy the activity of enzyme at high temperature and consolidate the molding quality. The picture on the left shows the roller water-removing machine used for water-removing. 6. Plastic bag Rub the green tea with a special cloth and wrap the whole tea tightly into a ball with a "quick packer". As shown on the right, the purpose of this link is to make shapes and colors. 7. Knead the packaged tea bag and put it into a "kneader" for kneading and molding. 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. 8. Break the packaged tea balls for the next step. 9. Bake the fire after the tea leaves are kneaded. After the tea ball is broken, it is spread on a bamboo screen and placed on an iron frame. As for baking in the furnace. Loading 10, picking slowly roasted tea by air separation, and finally picking by air separation to remove stems and impurities to obtain the finished product. Kneading, twisting and baking are repeated many times. Until the appearance is satisfactory. It is best to bake and dry into semi-finished products.