How to make Dahongpao tea?

How to make Dahongpao tea, here is a detailed introduction to you:

The production of Dahongpao tea is mainly the following six processes: withering, baking, frying, kneading, hairy fire and full fire. Every line is strict. Only in this way can we form a unique dahongpao.

The process of processing Dahongpao is drying in the sun, and the traditional method of making it green is hand-cranking. At present, it is generally done by a comprehensive green machine, and the green frying is divided into primary frying and secondary frying. The process of frying green is combined with kneading, which is divided into primary kneading and secondary kneading. After re-kneading, transfer to wool fire and bake in water. Baking in water adopts baking cages with different temperatures, high temperature first, then low temperature, and then baking when it is 70% dry, which promotes aroma and develops taste. Make Dahongpao tea resistant to foam and storage.

Expanding knowledge: What is the production process of Dahongpao?

1, picking technology

The picking of Dahongpao is different from ordinary red green tea. The standard for picking fresh leaves is that the new shoots are mature (three or four leaves are opened), and there is no water on the leaves, no damage, fresh and tidy. Fresh leaves should not be too tender, too tender will make tea with low aroma and bitter taste; Don't be too old. If you are too old, the taste will be light and the aroma will be poor. And should try to avoid digging in rainy days and dew; Different varieties, different rocks, Yang Shan Yinshan and different dry and wet green tea should not be confused.

2. Initial process

The production technology of Dahongpao combines the technology of green tea and black tea, which is the most demanding and complicated tea.

The production method is extremely fine, and the basic production process includes: withering → spreading and drying → shaking → deactivating enzyme → deactivating enzyme → kneading → drying → crude tea and other processes.

Step 3 dry up

Withering is the process of fresh leaves losing water. The standard is that the tip of the new shoot is bent, the two leaves droop obviously and most leaves lose luster, and the water loss rate is about 10%~ 15%. This process has a great relationship with the formation of Dahongpao flavor and whether it can have a mellow taste. Among them, sunlight withering is the best withering method. When wilting, put the fresh leaves on wilting equipment such as grain mats and cloth mats, and spread the leaves with a thickness of 1~2kg/m2. When the sun is strong, it should be dried twice and cooled twice. The degree of sunburn is that the luster of the leaves disappears, the green gas is not obvious, the fragrance overflows, the leaves are soft, and the base of the top leaf holding the tea tip can naturally droop.

4. Green and environmental protection

Making green is an important stage to form the quality of Dahongpao, and it is a process of continuous withering and fermentation. It is highly technical, on the one hand, it promotes the enzymatic oxidation of polyphenols, on the other hand, it limits its speed. Shake the green with a unique gesture when you do it. The cool green leaves in the water sieve keep rolling and turning up and down, which destroys the leaf edge tissue through collision, friction and extrusion, and promotes the oxidative transformation of the substances in the leaves. Shake it and let it stand, so that the water in the stems and leaves can be evenly distributed again, then shake it and let it stand. Repeat this for 7~8 times, and gradually form its unique quality characteristics. The frequency and time of shaking green depends on the change of green leaves (fragrance type and leaf color), which is also commonly known as "seeing green and making green" In the second half, if necessary, it is supplemented by "hand-making" to make up for the lack of shaking green. "Making hands" means shaking your hands from side to side and touching the leaves several times, but don't use force and try to be natural. Generally, the law of shaking is light first and then heavy, standing for a short time, shaking more and doing less. High-quality raw materials are only shaken and not made.

To judge whether greening is appropriate, we usually watch the second leaf in a bright place. The surface of the leaf is bright yellow, the leaf edge is brown, the leaf near the leaf edge is pale yellow, and the leaf near the main vein and petiole is yellow-green, commonly known as "three-node leaf" is the ideal state of greening. In the early stage, the tender raw materials, the leaves shrink into the "spoon shape" of concave leaves due to unbalanced water loss, which feels as soft as cotton by hand; In the later stage, the raw materials hardened and had a tingling sensation. When you smell it, the smell of grass is gradually replaced by the fragrance of flowers and fruits, and the fragrance is transformed into cooked fragrance, which is called orchid fragrance. It has a feeling of quiet, thick but not turbid, sweet and tangy. Making green plays a special role in the production of rock tea, which takes the longest time, usually taking 8~ 12h. If you act too hastily, it will have a bad influence on the taste of tea soup.

5, fixed

Fixing enzyme is the sign of the end of fixing enzyme process, and it is the main factor that determines the quality of raw tea and fixing enzyme. High temperature destroyed the enzyme activity in tea, prevented the green leaves from continuing to oxidize, and at the same time made the green leaves lose some water and be in a hot and soft state, which provided the basic conditions for the subsequent rolling process. The standard of enzyme fixation: the leaf phase is dry and soft, and the leaf edge is white and blistered. After hand-kneading, there is no water to overflow and it is sticky, green and fragrant. When the tea leaves come out, it needs to be discharged quickly, especially the tail quantity of the last pot needs to be fast, otherwise it will be too late and enlarged, which will make the tea soup look muddy and burnt, which is also commonly known as "pulling the pot". We should master high temperature in the early and middle stages, and low temperature in the later stage.

Step 6 massage

Kneading is the main factor that forms the shape of Wuyi rock tea and affects the tea yield. When kneading, the following measures should be taken: (1) quickly put the water-retaining leaves into the kneading machine for heating and kneading, so as to achieve the best effect; The amount of tea should be more than 1/2 of the height of the tea barrel of the kneading machine to the full barrel; In the process of rolling, press 1~2 times, that is, light-heavy-light is used to facilitate the automatic turning, stirring and molding of tea in the barrel. After initial kneading, it can be put into the pot for re-frying, which makes the tea strips soft, which is beneficial to re-kneading and supplements the deficiency of enzyme fixation. In addition, the sugar and enzyme in the abused tea juice directly contact with the high-temperature pot, causing slight coking and forming the charm of rock tea. Although the time is only 30 seconds, it has a great effect on quality. Re-twisting can not only make the rope tight, but also improve the concentration of tea soup. The re-kneading technique is the same as the initial kneading. After kneading for 20 minutes, you can "walk in the water and bake".

Step 7 bake in water

Rock tea is baked with water in a closed baking room with a cage. Operating in caves with different temperatures (90~ 120℃) by "living water method". The twisted tobacco leaves are baked at high, low and high temperatures until they are 60% to 70% dry and baked. The whole process takes 10 more minutes. Fast speed and tight work, so it is also called "water roasting".

8. Blow the fan, cool the rope and pick.

After baking in water, use a fan to remove the powder, and then spread it for 5-6 hours to strengthen after-ripening, so as to make the taste mellow and the color yellow and moist. Then picking and removing the stems and tea leaves, and then resuming the culture.

9. Stew the fire and pack it while it is hot

Picked tea leaves were baked at 90~ 100℃ for 1-2h, and then "slowly stewed" at 70~90℃. This is a unique process of Wuyi rock tea, which has a good effect on improving the soup color, foam resistance, mellow taste and mature aroma. Finally, hot packaging is also a heat treatment process, which also has a certain good influence on quality.

10, refining process

The main refining process of Dahongpao includes: raw tea → primary sorting → screening → secondary sorting → air separation → primary baking → uniform stacking → impurity sorting and packaging.

Preparation and payment of raw tea: according to the requirements of the finished tea to be produced, make the normal plan of raw tea ingredient ratio in different places, seasons and grades. Assembly should follow the principles of implementing standards, stabilizing quality, taking the overall situation into account, making overall arrangements, making full use of them and improving efficiency.

From this point of view, the production process of Dahongpao is divided into ten manual processes, each of which has an important impact on the quality of tea.

The above is what Bian Xiao shared today, and I hope it will help everyone.