1、black tea
Process: fresh leaves harvest → withering → rubbing → sub-screen re-kneading → block → fermentation → drying → baking fragrance.
Process Description:
(1) fresh leaves harvest: fresh leaves from farmers to buy the size of the same can not be the same, but to try to keep the size of fresh leaves, tender consistency, the purpose is to ensure consistency of tea production, it will directly Affecting the production and processing of all subsequent processes, different leaves of different tenderness of the fresh leaves in the next processing technology and the performance of the process is very different.
Graded according to: 1, the number of leaves (single bud / bud a leaf / two leaves or three leaves); 2, tenderness (foliage size / whole length of the length of tea); 3, consistency Leaves in the number of leaves and tenderness tend to the same); 4, dry and humid (rain leaves / dew leaves and sunny leaves must be treated differently); 5: old leaves and the number of leaves.
(2) withering: withering withering withering, the first stage of the temperature is generally controlled at 38 to 40 degrees, the temperature is too high water fast chemical changes can not be normal, so that the tea flavor is weak. The second stage of the temperature is generally about 35 degrees to facilitate the accumulation of chemical changes. Rain leaves or dew should be the first cold wind, until the leaves of water dry and then dry, or easy to produce boring taste. The thickness of the stall is generally about 0.5-5 cm, about every square meter in the fifteen KG, the upper leaves do not pressure, keep loose, most of the withered trough temperature is low before the high, To maintain the consistency of withering, every half an hour to turn once, the process must be light to prevent damage caused by leaf damage red. On the strong stems and water content of the leaves of the leaves to be spread after a period of time, usually in about twenty minutes and then rubbing.
Note: withers
(3) rubbing
①Kneading environmental conditions: temperature and humidity kneading room room temperature required to maintain at 20-24 degrees, humidity 85-90% is ideal. In the summer and autumn season, the case of high temperature and low humidity, the need to use sprinkler, spray, hanging curtains, take the shade and other measures to reduce the room temperature, improve the humidity, to prevent the roving process of excessive water loss, keep rubbing leaves have a certain water content The At the same time, the kneading chamber is kept clean and hygienic. After sieving every day, the machine must be washed with water and the ground to prevent the acid, rancid and mold phenomena of the leaves and tea juice.
②Cast leaf volume and twist time: cast leaves in the 8-10KG, young leaves can cast more, the old leaves are less cast some. Rubbing time is generally controlled in 60-120 minutes, raw materials, tender, withered degree and so on, the twisting time is also different. Young leaves using light pressure short kneading, old leaves using the principle of heavy pressure Qingrou.
(4) sub-screen reverberation: tea in the process of rolling, the leaves in the barrel by the mechanical force and the role of polyphenols oxidation, resulting in a lot of heat, so that the temperature rise, especially summer and summer temperatures are high, must be timely cooling To regulate and control the rate at which the polyphenolic compounds are oxidized and condensed. Otherwise, polyphenols are too condensed and tea quality is reduced. On the other hand, the tenderness of the good raw materials, kneading easily lead to more tight clumps to solve the sieve is more important. On the old tender mixed tea, the young leaves twist shorter time, easy to knead into a tight rope, and the old leaves rubbing difficult to become a long time, the pressure is heavier. When the leaves to reach the appropriate, the old leaves do not break, the old leaves to moderate, thin leaves twist over, resulting in broken. Therefore, in the process of rolling, the requirements of 1-2 times, after each kneading to solve the sieve, respectively, to ferment, so that the twist uniform.
Note: Roll the unit
(5) decoction: tea in the twist after more sticky, easy to stick together into a group, can not be fermented, so choose to use a green machine to freeze the block, in order to carry out the next fermentation process.
Note: block machine
(6) Fermentation: Fermentation is a special process of making black tea. It is a biochemical change process with green leaves as the main feature. During the fermentation process, the oxidation and condensation of polyphenols and the profound changes of other components are affected by environmental conditions. Big.
①Fermentation temperature and humidity control: room temperature control in the range of 30 - 45 ℃, the fermentation leaves to maintain a certain amount of water, is conducive to the normal fermentation leaves, and the relative humidity of the fermentation chamber above 95%. Otherwise, the air is dry, the humidity is too low, the fermentation leaves evaporate quickly, often resulting in physical and chemical changes in the imbalance, and the emergence of Ukraine, flowers and other fermentation uneven phenomenon。
②Fermentation time and degree of control: the production must be combined with the aroma of the fermentation leaves, color changes to determine the appropriate comprehensive fermentation time. According to the aroma: from the strong green grass - green incense - orchid incense - sweet-scented osmanthus - low incense - fragrant low (a few hands can not smell the aroma); by color: green - green yellow - yellow - yellow - red - dark red. Three leaves: yellow, green incense; four leaves like: yellow and red, green and white, green, Flowers or fruity; five leaves like: red, low incense; six leaves like: dark red, fragrant low。
Note: The fermentation chamber
(7) fire: the first bake to seven or eight dry dry hair, fire grasp the principle of high temperature fast, inhibit the enzyme activity, loss of leaf moisture. The operation of the fermentation of the leaves will be evenly dispersed in the preheated drying machine, the thickness of about 1.6 cm leaf, the temperature requirements of 100-120 degrees, more than 120 degrees in time to open the cold damper to adjust. The degree of fire performance: hair appropriate moderate leaves, hand pinching slightly stabbed, but the leaves are soft and strong continuous broken, water content of about 20-25%.
(8) Tan Liang: the first fire tea in a timely manner cool, the purpose of the stems to re-evenly distributed moisture, to avoid dry leaves dry, dry outside the wet, the stall thickness should not be too thick, generally in 2 -5 cm, the time should not be too long, generally in 1-1.5 hours.
(9) drying: should master the "low temperature, thick scenting, slow roasted", the role of evaporation of water, the development of tea aroma. The main purpose is to make the aroma is not easy to distribute, to maintain a lasting aroma. The degree of heat: the appropriate furnace leaves, the cable tight knot, hand twist into rice, color Wu Run, strong aroma, water content of about 6%. Drying degree to master the appropriate, especially the water content to meet the requirements. If the drying too much, resulting in fire tea, and even the tea coke, resulting in quality decline. Drying, water content is high, the aroma is not high, the taste is not alcohol, in the process of tea storage and transportation prone to mildew, seriously affecting the quality.
Note: Dryer
(10) baking fragrance: according to the different needs of tea to determine the baking temperature and time, the temperature between 80 ℃ -110 ℃, the time between 1 hour -3 hours, the amount of tea into the actual needs to determine , Ranging from 10-100 pounds.
Note: baking fragrance