Processing technology of Liubao tea

Making tea should be calm and careful, and the workmanship should be delicate. Just like now, after initial preparation, we should start the process of screening and shaping-selecting stems-composting-cold fermentation-drying-steaming-stepping on baskets-cooling and aging. "She showed it to him, and explained," Liubao tea is mainly shaped, in fact, in order to achieve the purpose of cell damage, the leaf damage rate is 40%, and the pressure should be moderate when kneading, generally 1 ~ 2 grade tea for 40 minutes, and tea below grade 3 for 45 ~ 50 minutes. After rolling, retting is carried out, that is, the tea blank after rolling is put into a basket or piled on a bamboo pole for retting and fermentation. This is the key process to determine the color, aroma and taste of Liubao tea.

For the tea with an average weight of about 65438 0.5 kg per reed, the retting time should be more than 65438 0.5 hours, and the temperature of the tea pile should generally be about 40℃. If the temperature is higher than 50℃, it will burn. This is really important. The person who looks after the tea really can't doze off during the retting process, so pay attention to turning over the pile to dissipate heat. However, if the temperature in the retting process is low, problems will also occur. The tea blank should be dried to 50% to 60% with a fire temperature of about 60℃ immediately, and then retted. After retting and fermentation, the tea leaves will be slightly loose, and they should be re-kneaded for 5-6 minutes. Liubao tea drying is also divided into wool fire and foot fire twice. The traditional way is to dry the pot with tea leaves, with the thickness of spreading leaves about 3.3 cm, and it is best to dry it with loose fire. The drying temperature is 80 ~ 90℃, and it is stirred every 5 ~ 6 minutes, and then it is dried for half an hour, that is, the fire is fully ignited, and the temperature is 50 ~ 60℃, the thickness of spreading leaves is 6.6 cm, and it is dried for 2 ~ 3 hours. At this time, it's half finished, so you can take a nap!

The replication process takes 15 hours. However, the refining process needs to wait for 7 ~ 10 days, during which retting is used to make up for the shortage of primary fermentation. The refining process is complicated and takes a long time, so I won't talk about it now, waiting for you to experience it later. Moreover, Liubao tea is cooked tea, which is very different from other teas in the later stage. Its aging is a unique symbol, and this link is also crucial. The secret I can tell you quietly is that it must be put into a dry and ventilated special cave for aging and promoting its transformation. The best hole is a bomb shelter. But also aged in caves with relative humidity of 75 %~ 90%, temperature of 23 ℃~ 28℃ and no peculiar smell; Then transfer to a clean, cool, dry and odorless warehouse for aging. Aging time is not less than 180 days. Tea without aging can't be called finished product. So this' aging' is the top priority.