Chunmee Tea Picking Process

The standard of picking fresh leaves is one bud and one leaf and one bud and two leaves at the beginning. The buds are strong and leafy, and the pekoe is dense. It is refined through six processes of spreading, fixing, rolling, baking, pan-frying, and re-baking. .

1. Spread

The collected buds and leaves must be carefully selected and removed, and the fish leaves, leaves and impurities that do not meet the requirements are removed. Spread out for 1-2 hours, and the surface water can be evaporated.

2. Fix the green

It is required to kill the green at high temperature, kill it evenly, and the green gas disappears and the aroma is revealed, which can be regarded as a moderate killing. The moisture content of the green leaves is controlled at about 60%.

(1) With the 6SST-30/40 continuous drum fixing machine, the drum must be preheated for a long time to ensure enough heat source is absorbed before each use of the fixing machine. Avoid sticking leaves on the cylinder wall and at the tail of the cylinder every time you throw the leaves. The preheating must start the drum operation to prevent the cylinder from being deformed by heat.

(2) When the drum reaches the finalization temperature, that is, when the air temperature in the drum reaches about 110°C-120°C, the leaf-throwing operation can be performed.

(3) Determination of the fixing time: put fresh leaves or similar substances into the drum from the feeding tray, measure the time of discharging the drum, and adjust the length of the fixing time by changing the inclination of the drum through the handwheel screw mechanism at the front of the rack. The tenderness of the famous tea, fresh leaves and the amount of moisture are determined, and the appropriate amount of greening shall prevail. Generally, it takes 2 minutes for spring tea.

(4) After the casting of each batch of fresh leaves, about half of the greening time, the foot should be stepped out of the leaf end frame, the drum should be tilted sharply, and the greening leaves should be quickly discharged to prevent coke leaves and explosion points.

3. Kneading: It is required to knead the leaf tissue with a degree of 45 to 55%, which is moderate; tender leaves should be gently kneaded, old leaves should be kneaded heavily, young leaves should be kneaded cold, and old leaves should be kneaded hot.

The temperature of the pot is kept at about 70 ℃, and the tea leaves are pushed and kneaded left and right into strips with a single kneading method, and the gravity is pushed and kneaded to achieve the purpose of sufficient cell breakage.

4. Baking: It is divided into three times, the first time it is only baked to 50,000, and it is spread out for 1 to 2 hours. For the second time, bake at a lower temperature to 70% or 80% dry, and spread it out for 6 to 12 hours. Bake the third time at low temperature until dry enough.

5. Pan frying: It is the key process to form the unique quality of Wuyuan Mingmei tea. The method is to keep the pot temperature at about 90 ℃, throw about 1 kg of leaves per pot, four fingers together, palm open, thumb up, little point to the pot, use wrist strength and arm strength, both hands to slowly push the tea leaves from the bottom of the pot. Push it to the edge of the pot, when the tea leaves fall freely from the top, gently rub the tea with both hands, shake to loosen the agglomerates, and start over and over again.

6. Rebake.