Longan Bixuan green tea and manual processing method for Longan Bixuan green tea
A processing method and green tea technology, which are applied to the green tea processing method and the green tea field, can solve the problems of unsatisfactory quality consumption, limited output, single tea aroma, etc., and achieve sufficient raw material sources, large output of famous tea, and bright green color. visible effect
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Embodiment 1
[0037] A kind of manual processing method of Long'an Bixuan green tea, it is characterized in that: comprise the following steps:
[0038] (1) Picking: pick fresh tea leaves with one bud and two leaves, fat buds and leaves, long buds, and many hairs. The tea tree variety of the fresh tea leaves is the Ziyang group species; Hollow leaves, damaged bud leaves;
[0039] (2) Spreading of fresh leaves: spread the harvested tea evenly in the bamboo plaque, with a thickness of 3cm, and put it in a cool and ventilated place indoors, spread it for 4 hours, 5 hours or 6 hours, and turn it lightly once or twice in the middle , when the buds and leaves emit a tea fragrance, with a floral fragrance, and a water content of 70%, enter the finishing process;
[0040] (3) Finishing: Carry out manual finishing in an inclined pot, the temperature of the fixing pot is 180°C, the finishing time is 6-8 minutes, and the amount of leaves is 1000g. The method of finishing by frying mainly and combinin...
Embodiment 2
[0066] On the basis of Example 1, other steps and parameters remain unchanged, (3) in the de-enzyming step, the de-enzyming temperature can be 160°C, 165°C, 172°C or 175°C, and the de-enzyming time is 6 or 7 minutes.
[0067] In addition, the finishing temperature of the inclined pot can also be changed within the range of 180-160°C. This constant or variable temperature range will not cause the tea to lose water too quickly and cause scorching. Stir-frying is the main method, and combined with boring and stuffing, the method of cleaning, shaking, stirring, and killing thoroughly, evaporates part of the water in the fresh tea leaves, making the fresh tea leaves soft, easy to knead and shape, and promotes the formation of good aroma.
Embodiment 3
[0069] As in Example 1, the pot temperature of step (6) stir-frying second green process is 80°C, 85°C, 87°C.
[0070] It can also be changed within the range of 90-80°C. The step (6) frying the second green process further allows the tea leaves to lose water slowly, which is conducive to the subsequent formation of curls like snails.
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