Lobular Ilex cinnamomi is a kind of wild and rare plant growing in the deep mountains of Yunnan-Guizhou plateau where the climate is warm and humid, and it covers the cloud all year round. Lobular kudingcha grown in the natural environment is of good quality and is a drink with special health effects. The primary processing technology is now introduced as follows. 1. Picking and storage of fresh leaves 1. Picking: Hold the branches with one hand while picking, and pick up the other hand from bottom to top in order of picking (When picking, make sure that the old tenders, thicknesses, and lengths are basically the same, easy to classify) It must be cut straight with nails. After a certain amount of time, place it gently in the container of the bamboo product that covers the shade (do not use iron barrels, bowls or other utensils that can easily change the temperature). The same level with the release, no impurities. 2, custody: Azerbaijan room requirements are generally within 18 °C, humidity is about 80%, ventilation and ventilation, avoid direct sunlight. When it is found that there is a withering phenomenon in tea green, it cannot spray water. Rain leaves and dew leaves are placed on drained greens. Tea green storage thickness is generally about 3 cm, flip once every 1-2 hours. Tea green storage time should not be too long, generally not more than 8 hours. Second, processing methods. The initial processing of Kudingcha is divided into the cooking method, the frying method, and the steaming method according to the method of fixation. 1. Cooking method (1) Fixing: Use an iron pan that can hold 15 kg of water, wash it with water, raise the temperature to the pot red, wipe the pan with tea oil, and then scrub it with a paper towel until no smoke appears in the pan. Cool down Cooling (the following two frying, three frying and other spare wok preparation methods with this). 10 kilograms of water, heated to boiling water, put fresh leaves into it, each time put 500-700 grams, stirring quickly after the input, so that it heat evenly, when the tea stems become soft (30-60 seconds) quickly filtered . (2) Cooling: Quickly remove the leaves and put them into a cold water ready to cool. (3) Dehydration: After cooling, the fixing blade is wrapped with gauze and placed in a dewatering machine for dehydration for 1-2 minutes. The deblocking block is removed and loosened. (4) Kneading: After the leaves are cooled, use the two hands to rub them in the same direction according to the principle of “light → heavy → lightâ€. While rubbing, shake and shake them to make them even. The forming degree of the kneading can reach 85-95%. (5) Second, stir-fried: 500 grams of loquat leaves are put into a ready-to-use wok at a temperature of 120° C. and quickly stir-fried by hand to quickly evaporate the water from the kneading leaves. When the stir-fried leaves are slightly cracked, if there is a continuous popping sound, Should quickly cool down). The temperature dropped from high to low and gradually decreased to 40-60°C. When the Kudingcha semi-finished product was dried to a hand-kneading mass, the hand loosening began to form. (6) Doing shape (tea leaves are broken down by shape, bead shape, flaky shape, etc. Now take tea as an example): Doing shape should master the principle of light → heavy → light. Put the leaves on the palm of your hand and keep your hands still. Rub one hand straight in the same direction back and forth. The whole process will be rubbed quickly and the leaves will be heated evenly. The time for each tapping will not exceed 6 seconds. When you knead until the leaves become hard and pungent, stop forming. (7) Three kinds of frying: After the shape is stopped, properly raise the temperature of the pan (70-80°C, not lower than 60°C), stir fry until it is dry (two hands lightly pulverized into powder, water content is less than 7%). The finished product is Maocha. 2. Frying Method (1) Fixing: Warm up the spare crushing pot (refer to the caliber of 70 cm). Put 250-500 g of fresh leaf when the temperature of the pot reaches 240°C, stir fry quickly, shake and combine, and fix the time 1 - 2 minutes. When the tea stems are completely softened, they are cooked immediately. Fixing the leaves requires no coke-edge, charred leaves, red stems, and red leaves. It is forbidden to use smoked fuel when heating. Fix the principle: high-temperature fixation, first high and low; shaking and nausea combined, young leaves more shaking and less stuffy, old leaves more stuffy and less shake; old leaves and tender, old leaves and kill. (2) Cooling: Quickly and evenly heat and cool after cooking. (3) Knead, stir fry, shape, stir fry with three methods. 3, steaming method (where the conditions can refer to this method): (1) Fixing: When the steam temperature reaches 100-110 °C, the fresh leaves by 0.7-1 kg / square meter evenly killing green dish, you can kill. Fixing time is about 1 minute, and all the tea stems are removed after they are softened. (2) Cooling: Quickly and evenly heat and cool after cooking. (3) Rubbing: After the leaf is cooled down, rub it in the same direction according to the principle of “light→heavy→lightâ€, shake it while rubbing it, make it even, and rub the forming degree to 85-95%. (4) Dehydration: The kneading leaves are immediately packed in a filter gauze and placed in a dewatering machine for dehydration for 1-2 minutes. The deblocking block is taken out and loosened. (5) Two fry, shape, three fried with the cooking method.
EU Standard Oolong Tea,Green Tea Powder ,Bergamot Tea ,Organic Tea Brands
Tea & Tea Leaf Co., Ltd. , http://www.friends-tea.com