Tea picking technical standards

According to technical standards

Said first according to technical standards. The so-called standard is the enterprise tea standard.

For example, the top tea of ​​Genting Highlands requires picking when single buds or one bud and one leaf are exhibited. Genting green buds require picking when one bud and two leaves are first displayed. The requirements for oolong tea are sharp leaves and so on, so the tea is different. The production standards are also different. Tea growers should combine the needs of the company's tea processing to develop reasonable standards.

Batch mining

Because of the round nature and batch nature of tea growth, each batch of buds has a different degree of neatness. In order to ensure the quality of tea production and the requirements for fresh leaves, it is necessary to insist on batch mining, and to achieve the standard, not to adopt. The standard stays in the next batch.

Timely mining

As the saying goes, “early mining is a treasure for three days, and three days for late harvest are grasses.” Therefore, it is necessary to pick up the plants in a timely manner. Therefore, the standards must be picked in a timely manner. This will not only help ensure the quality of tea, but also help the next round of new ones. Slightly ahead of time, this is what the old saying goes: "Spring does not pick, summer does not send".

Leave leaves and then mining

Retaining leaves is beneficial to the normal photosynthesis of tea trees and promotes the normal growth of tea trees. Spring leaves are required to leave the leaves in the early stage of the spring and leave the scale leaves in the later stage.

Fresh leaf processing

A tea leaf was used as a tea raw material for the buds of the second- and third-leaf tea trees before the annual "Guyu" festival. This will ensure that no pests, leaves, leaves, coke leaves, rain leaves, and dew leaves are used. After the fresh leaves enter the factory, they are spread thinly in a ventilated area with a wave-like surface and a thickness of 15-30 cm. Spreading for 2-4 hours is appropriate. Turn once every 40-60 minutes, spread to the leaves was wilting, slightly fresh incense can be carried out.

Fixing

Killing is divided into first youth, second youth, and three youths. The specific killing of several youths will be determined according to the stalling of leaves, usually not less than twice. The pot temperature gradually decreased. The operation requires the principle of "high temperature fast, small amount of shaking". Stir-fried "leaves are dark green leaf color, leaf stems folded constantly, pinch a little sticky hands" when the pot, the edge of the edge of the leaves open row of fans, will quickly blow the cold leaves.

Rubbing

Kneading is divided into three stages: initial kneading, re-kneading, and binding. The 55-type kneading machine is used. After the cold leaves are burned, three or more pots are used to kill the leaves and knead once. The kneading is not pressurized and knead for 15-20 minutes. The tea leaves are rolled into strips and touched with a greasy feel to solve the problem. The re-kneading was performed for 2.5 pots and two young leaves, and the “light-heavy-light” alternation plus (decrease) pressure mode lasted for about 25 minutes, and the rate of 95% was appropriate.

dry

Drying is divided into three steps: Mao Huo, Zuo Huo, and Hui Pan.

1Mao Huo: curled cloud top fried green in the bottle frying machine frying, the pot temperature is about 150 °C, a bucket of half to two barrels of leaves fry a pot, the leaves wok the exhaust, the so-called "pot to be cooked, "Tea must be cool," which lasted for about 15 minutes. The tea bar turned dark green, and when it was squeezed with a thorny hand, it became cool and refreshed. Straightened fried blue (fried green) tea is operated on a dryer and dried until 90% dry machine is aired.

2 full fire. Curly roasted green Mao Huoye leaves 2-3 hours to dry, after the tea leaves are soft, use a half pot of Mao Huo Ye into the pot to stir enough fire, pay attention to the exhaust, the pot temperature of about 120 °C, which lasted 50- In 60 minutes, pinching the tea bars into granules, there are obvious new tea fragrances that can be spread out in the pot and redistribute the water. If processing straight type fried green tea, there is no longer enough fire.

3 Hui pot. After the full-fired leaves have been air-dried for 3-5 hours and the water in the leaves is evenly distributed, two pots and feet of fire are used as a pot of pot leaves. The temperature of the pot is about 80°C. Note that it takes about 120 minutes to wait until the tea bar is grayish green. When the oil is moist, the pot will be heated and the incense will be stirred for 5 minutes to fully develop the tea and enhance the taste. After tea leaves, it can be bagged and sold for sale.

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