Hubei old green tea production process

The main origins of old green tea are in Puqi, Xianning, Tongshan, Chongyang and Tongcheng counties in southern Hubei. The old green tea is divided into three grades. The fresh leaf cutting standard is based on the color of the stem stalks. The primary tea (sprinkling tea) is mainly white, with a little red stem, ie, the base of the tender stem is red (commonly known as black and white. Red pedicel), secondary tea (two-sided tea) mainly red stem, top slightly white stem; three tea (in tea) for the year when the red stem,

Old green tea manufacturing process, facial tea is more refined, and more extensive tea. The traditional hand-made method is that the tea is fried three times, three kneads (one kneading, two bundles of bunkers), a sieve, and two drying; the tea is fried, kneaded, and dried. It is now manufactured using machinery. The tea is simplified as Two fried, two kneading, two sun, a grip; tea for a fried, a kneading, a sun, a grip heap. The manufacturing process of the facial tea is as follows: killing, initial kneading, first drying, re-stirring, re-kneading, gripping and drying. The manufacturing process of the tea is: killing, rubbing, holding and drying.

(1) Fixing generally uses 84 type double-pot fixing machine to kill green, the pot temperature is 300-320°C, and the amount of leaves per pot is 8-10 kg. After the leaves are suffocated, it takes about 6-8 minutes until the green gas is eliminated and aroma is emitted. The leaf color becomes dark green and the leaf quality becomes soft, and the tea can be produced.

Killing must be done by killing and killing and avoiding scorching to facilitate rubbing. If it is not clear, the leaves will be rubbed into loofahs and easily peeled off when rubbed. For example, if the moisture content of the young leaves is too low, the leaves are dry and the leaves are easy to form when they are kneaded. This is commonly known as “flippers,” and affects quality. If the fresh leafy leaves are rough or the weather is dry, the leaf contains less water, and it may be sprinkled with some water, and then be fixed. After the fixation is completed, the leaves must be quickly removed to prevent burning and produce smoke smell.

(2) The initial rubbing and burning of the leaves must be done with heat. Due to the coarse texture of old green tea, high cellulose content, and low pectin and protein content, it does not rub with heat. After the heat and water are lost, the ropes are difficult to knead and the leaves are easily crushed. The rubbing method generally uses mechanical rubbing. At present, there are 40 type and 55 types of kneading machines. Each type of 40 type kneading machine can knead 7-8 kilograms of green leaves. Each 55 kneading machine can hold 20-25 kilograms of green leaves. Rubbing pressurizes from light to heavy and gradually pressurizes. Because the fixation is a case of suffocation, but also heat rubbing, some water is attached to the surface of the leaves. If the rubbing is started with a heavy pressure, the leaves are easily adhered to each other to form a "dead scorpion," and the middle leaves cannot be rolled due to the inconvenience of turning. . The specific pressure method is: small kneading machine first light pressure for 1 minute, then medium pressure for 2 minutes, after the heavy pressure 4-5 minutes; medium-type kneading machine first light pressure 1-2 minutes, then medium pressure 2-3 minutes, after heavy Press for 5-6 minutes. The first kneading process takes 8-12 minutes in total to knead until the leaves wrinkle, and the initial shape is moderate.

(3) Initially rubbing the leaves at the beginning of the sun immediately starts drying out, and its function is to evaporate part of the water, so that the shape formed by the initial kneading can be fixed. When drying out the tea blanks, pay attention to hygiene and hygiene. Do not expose them to the mud. Be sure to dry them on the cement field or on the mat. During the drying process, be careful to flip frequently. Tan to the tea bar slightly stinging, grip it has a cool feel, loose hands and elasticity, you can Shoulong piles, so that redistributed water between leaves, water content of about 35-40%.

(4) The purpose of the squid and stir-fry is to sizzling and rejuvenating the leaves of the early sun, so that they can be re-kneaded into strips. Re-frying is still carried out in the fixing machine, but the pot temperature is low, about 160-180°C. After the first drying leaves, the pan is stuffed with savory stir-fry, about 1.5 to 2 minutes until the lid seams are sprayed with water vapor, and the hand-stuffed fried leaves are soft, and the pan is immediately cooked and rubbed again.

(5) The purpose of re-kneading and rubbing is to further tighten the tea bars and knead the tea juice to facilitate gripping the heap. Re-kneading is still carried out in medium and small kneading machines. Re-kneading time: 2-3 minutes for a small kneading machine and 4-5 minutes for a medium kneading machine. Pressurization is still light to heavy, but mainly heavy pressure.

(6) The purpose of stacking piles is to make chemical substances such as polyphenol compounds in the leaves continue to undergo chemical changes under the effect of water and heat, eliminate green gas and astringent taste, and form unique qualities of pure, orange, red, pure and pure taste.

The moisture content of the dumpling blanks was 26% for the face and sides, and 36% for the tea. All kinds of tea blanks should be held separately and cannot be mixed. The stack is generally carried out twice, and the stack is once in the middle. The specific method is to use the shovel to build the tea billet into small rectangular piles, and the edge part must be stepped tightly in order to facilitate the heat preservation and increase the temperature of the tea heap and carry out non-enzymatic automatic oxidation. After about 3-5 days, the surface temperature of the tea heap reaches 50-55°C, the top of the pile is filled with red water droplets, and the leaf color turns yellow-brown; the tea temperature reaches 60-65°C, and the top of the pile is full of pig liver water. The bead and leaf color become pig liver color, and the tea stem turns red, which is the first time that the grip is moderate. At this time, it is necessary to turn the pile and pry the tea stack with shovels to disperse the lumps, turn the edges to the center, turn the bottom of the pile to the top of the pile, re-build the pile, and continue the non-enzymatic automatic oxidation of the tea leaves. . After 3-4 days, until the above-mentioned water droplets and leaf color reappear in the tea heap, the original crude green gas has disappeared, the water content is close to 20%, and the hand holds a thorny feel, which is a proper grip and should be turned in time. Stack out of the sun.

The length of the stacking time varies greatly depending on the moisture content of the tea blank, the size of the tea pile and the temperature. In order to correctly grasp the turning time in the stack, it must be checked carefully to do more than three things: look more and see the change of water vapor on the pile surface; touch it more and insert it into the pile by hand to test the temperature of the pile; The odor gradually changes to a green odor and acid odor. When the scent is later issued, it is a proper grip.

(7) Dried old green tea is dried and generally dried. In order to avoid mixing of sand and other inclusions into the tea, they should be spread out on the cement field or sun-dried on the mat, and avoid drying on the mud. Drying can be broken until dry, dry thorn hand, moisture content can be about 15%.

It is worth noting that during the production of old green tea, neither the fresh leaves nor the kneading leaves can be piled up for too long. If it is stored too long, it will cause "green" and "bad" and become "net ribs." The kneaded tea billet has encountered continuous rain, and it cannot be promptly dried. The rubbing leaves should be shaken and piled up and compacted. If the tea heap heats up, it will be flipped in time, and the hot gas will be trapped. Repeatedly until sunny weather. Must not be kneading leaves. Because of this, it will be conducive to the growth and reproduction of black mold, so that the moldy rotten tea leaves, black leaves, quality deterioration.

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