1 Picking standard black tea raw materials requires higher tenderness. General spring tea picking standard is 1 bud 2 leaves or 1 bud 3 leaves, and summer and autumn tea is 1 bud 1 leaf or 1 bud 2 leaves.
2 picking time should be sunny, dry picking after the dew. The picking time during the day differs depending on the season. Generally, the spring tea is picked at 9 to 10 o'clock in the morning and the quality of tea making is better than that of late green tea. The tea produced in late summer at 3 o'clock in the afternoon is of good quality.
3 Storage and transportation requirements During the series of operations such as picking, transport, storage, etc., clean and air-permeable tea baskets and bamboo baskets should be used for shipment. Freshness and integrity of fresh leaves should be maintained to prevent damage and oxidation of tea buds. Local reddening occurs. It is forbidden to transport fresh leaves in woven bags.
4 Different fresh leaves have different water content and content in fresh leaves. Each batch of fresh leaves must be sorted according to variety, tenderness, and size to prevent miscellaneous, so that the varieties are the same, fresh and uniform, and uniform in size. Otherwise, it can easily cause uneven fermentation and poor quality.
5 Primary processing technology The initial process flow of black tea is divided into four processes: withering, rubbing, fermentation and drying.
5.1 Withering
The water content of withering leaves is 58% to 62%, which depends on the season of production. The basic principles to grasp are the "old leaves withered and withered" and the "old leaves withered." Generally, the degree of spring tea withering should be heavy, and the water content should be controlled at 58% to 60% in order to eliminate the greenish green taste; the summer and autumn tea should be light, the water content should be controlled between 60% and 62%, and the fresh and cool degree should be good. The sensory judgement of wilt is moderate: leafy and tender stems are atrophy, and the appearance and brittleness are lost when the state is lost. The gripping leaves are soft, slightly sticky, can be clumped, and the tender stems are constantly curved; the leaf color loses the surface's green luster to no The dark green color of the luster is wrinkled; the original green gas of the fresh leaves disappears and the fragrance is distributed.
5.2 Rubbing
The temperature of the kneading chamber is required to be 20 to 24°C and a relative humidity of 85% to 95%, and the direct sunlight should be avoided to keep the indoor air fresh. Summer and autumn tea season high temperature, low humidity, cold water or spray can be sprinkled in the rolling room to reduce room temperature and increase relative humidity.
In addition to the 920 type kneading machine, a 65 or 55 type kneading machine can also be used. In general, the leaf volume of a large-scale kneading machine (withering leaves, the same below) is 100 to 120 Å, and the amount of leaves for a small-sized kneading machine is about 35 Å. The amount of leaf to be cast should be moderate. Excessive amount of leaves will cause the leaves to be blocked during rubbing. The degree of rubbing will be uneven and the temperature of the rubbing leaves will increase. Generally two rubbings are used. After the first rubbing, the rubbing leaves are put into a decomposer and passed through a 2 to 3 mesh sieve. The leaves under the sieve are finely spliced ​​and directly enter the fermentation chamber for fermentation. Rub it for the second time. General rubbing for 90 minutes, rubbing for 50 minutes for the first time, rubbing the leaves on the sieve surface and rubbing it again for 40 minutes. The older leaves can prolong the rubbing time. For high tenderness, well-formed leaves can be rubbed once.
5.3 Fermentation
The thickness of fermented leaf is generally 10 to 15?, leaflets, tea under the sieve, the temperature can be thin can be more; large leaf species, low temperature can be thick; spring tea is thick, summer and autumn tea is thinner, pay attention to ferment leaf can not Pressing. The fermentation time is generally 3 to 5 h, but the length of the fermentation time varies greatly due to the fermentation conditions, the degree of rubbing, the tender and tender leaves, and the variety and production season of tea. The appropriate fermentation should prevail.
The organoleptic judgement that the fermentation is moderate is characterized by the fact that 90% or more of the leaf color changes to copper-red, and the green gas gradually disappears, giving off a clear and fresh flower and fruity aroma, veins and juice reddening. The color depth differs slightly depending on the season and fresh leaves. The spring tea leaves and young leaves are generally yellow and red, and the summer and autumn teas are red and yellow. The temperature of spring tea is low, and the fermentation must be sufficient. In summer and autumn, the temperature is high. The fermentation in the previous stage of drying still continues. If it is dry when there is enough fermentation, it will often cause excessive fermentation. Therefore, 75% of the red leaves of fermented leaves can be baked.
5.4 Drying
At present, the black tea is dried more often by using secondary drying, and once it is air-dried in the middle, it adopts “high-temperature, low-temperature, low-temperature, full-foot fireâ€. The water content of fermented leaves is about 50% to 60%, so the temperature of the wool is required to be high. Generally, the inlet temperature of the wool is required to be 110-120°C to quickly inactivate oxidation; the foot fire is about 80°C, and the air volume is smaller. Longer to form full aroma. Between Mao Huo and foot fire, it is generally required to be aired for 20 minutes.
The black tea is dry and takes two steps: Mao Huo and Shou Huo. After being smashed, the leaves are still soft and folded, but the leaves are still soft and folded. Hold the tea and let it loose. There is a mellow scent, and the water content of the leaves is about 20%. , you can do enough fire. After the foot fire, rub the tea leaves into powder by hand. The tea smell is obvious, and the rope is tightly knotted and moist, and the water content is about 7%.
Box Mod
Box MOD of Various of products, including Wood Box Mod,Aluminum Box Mod,Brass Box Mod,Copper Box Mod and Stainless steel Box Mod with various colors, provide product pictures and basic parameters, we are committed to supply chain management, we are a professional Chinese manufacturer of Mechanical Mods Kit and we are looking forward to your cooperation.
Box Mod Vape,Thick Smoke Vape,Mod Box Kit Vape,Original Mod Vape
Dongguan Marvec Electronic Technology Co.,Ltd , https://www.marvec-cn.com