The production process of Long Valley Beauty Tea is very particular: Generally, from before and after “Qingming†to “Guyuâ€, the first bud of buds and leaves is used as raw material, and it is not used during picking. Rain, dew, no frozen damage shoots, no pests shoots, not picking buds, not using clips. According to the quality of fresh leaves, raw materials are divided into special grades, grade 1 to grade 3, and over 95% of premium raw material buds, 90% of primary raw materials, 85% of secondary raw materials, and 80% of tertiary raw materials. The collected fresh leaf raw materials are carefully crafted through five processes such as “spreading, fixing, rubbing, shaping and dryingâ€. After drying, the tea leaves are allowed to cool to room temperature before being sealed and stored.
First, picking and picking is the most important step in the production of Long Valley Beauty tea, also known as "raw materials." The primary condition is that the raw materials must come from “non-pollution†tea plantations. In general, the picking begins before and after the “Ching Ming†to the end of “Gu Yuâ€, and the quality is optimal before and after Qingming. In the picking must be done five not to adopt, namely: no rain, dew, no picking purple buds, not freeze damage shoots, no pests shoots, not using clips. The picking standards are generally based on the first exhibition of one bud and one leaf. The total buds account for more than 95% of the total, the first grade accounts for more than 90%, the second grade accounts for more than 85%, and the third grade accounts for more than 80%. The shoots that are harvested cannot be held in plastic bags, cannot be pressed, and are not exposed to the sun.
Second, the green stand is the first process to improve the finished color, fragrance and taste of the tea, especially the strong and the buds with surface water, such as the lack of green, the dry tea is dark, the aroma is boring and the taste is not good. Dark green leaves affect the quality. Specific requirements:
1. The booths should be ventilated, dry, clean and free from direct sunlight, and livestock and poultry cannot enter.
2, to use bamboo mat (ç°Ÿ ç°Ÿ) to share green: the leaves can not be directly spread on the concrete floor, but can not be spread on the mud.
3, the thickness of the booth: depending on the temperature and the degree of air drying, generally controlled at 1 to 2 cm, during the period of mixing 1 or 2 times.
4. Level and duration of greening: When the buds become soft, the leaf color becomes dark green, smells aromatic, and the water loss is about 30%, which is moderate, and generally takes 6 to 10 hours.
Third, to kill the general in the electric wok (Longjing pot) in the can also use the micro 6CST-30 or 40-type drum fixing machine to kill green. The specific operation is:
1, manual electric frying pan to kill the green pot 1 pot temperature: the lower leaves of the green leaf temperature is 180 ~ 200 â—‹ C, to the fried sesame seeds when the green leaves pot is moderate.
2 leaf volume: 200 to 250 grams, depending on the size of the palm of the person.
3 Hair exhaust: The leaves will be fried for about half a minute. When there is steam rising, use a straw fan or an electric fan to accelerate the elimination of steam. This is to ensure that the tea of ​​the Dragon Valley is famous for its green color and aroma. Special Process.
4 Operational Techniques in the Fixing Process: Start with shaking, the action should be light, fast, clean, loose. In other words, the gesture should be light and the movement should be fast. The specific operation is to loosen the fingers, lightly press the green leaves along the pot wall, and then immediately shake back to the bottom of the pot, so reciprocating for 2 to 3 minutes, the green gas disappears, smelling tea can be cooled, turn to light catch loose buckle Straight tea bars, to the tentacles, you can heat the pot book booth, cooling, about 6 to 8 minutes.
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