Phoenix Narcissus Tea Processing Technology

Phoenix Narcissus Tea Processing Technology

Phoenix Narcissus Tea is produced in Chaoan and Raoping. In recent years, Yingde Tea Region in North Guangdong also produces. The quality characteristics of Phoenix Narcissus tea are: the appearance of the cord is tightly curled and fat, and the color is dark brown and black and moist; the aroma is long lasting, the taste is strong and the glycol is clear, the soup is clear and the leaf is green and red.

The fresh leaf of Phoenix Narcissus Tea is required to be a two-leaf clover in the open-face, and the process includes five procedures of withering, making green, frying, rolling and baking.

First, withering

Including the sun and cool blue two links.

1. Sunburn: The purpose of sunburn is to make some fresh leaves emit some water and grass gas, make the leaves soft, increase the temperature of the leaves, promote the activation of enzymes and change the contents.

Sun drying generally uses a water sieve with a diameter of 116 cm, a height of 4 cm, and a pore size of 0.66 cm. Each sieve is thinly distributed with about 0.5 kg of fresh leaves. Note that the shoots do not overlap as much as possible. Generally, it is advisable to dry in a place where sunlight is not strong for about 10 minutes. It is better not to turn the leaves during the drying process so as not to damage the leaves and cause redness. Normally, the degree of sunburn is soft with veins and leaves are suitable for screening. Excessive sunburn, sunburn leaves cause "death," and will not "resurrect" when it is green, thus affecting the quality of the tea. For example, the tea soup is bitter and the aroma is low, and the appearance of the tea is dull and dry. Insufficient sun drying, heavy smell of tea grass, turbidity and taste of soup.

2? cool blue: cool blue is the sun has been moderately fresh leaves moved into the room to cool, reduce the temperature of the leaves to prevent excessive evaporation of water. Method is: the 2 to 3 sieve drying green leaves and into a sieve, cool blue time is generally 20 to 35 minutes is appropriate.

Second, blue

Including bluish green and rocking two links. Zuoqing is a key process that determines whether or not tea is color, smell and taste. The daffodil of Phoenix Narcissus Tea has caused many leaves to evaporate the water in the leaves during the slow “resurrection” process by repeatedly hitting green and shaking the leaves. This leaves many friction between leaves and leaves and destroys the leaf cells. The oxidation of tea polyphenols and chlorophyll produces effective inclusions.

When doing the green temperature and humidity should be appropriate, room temperature to 22 ~ 26 °C is appropriate, humidity of 70% or more is good. Choose from 7 to 8 pm in the evening, the weather is cool, warm air and green are suitable.

Blushing is an important technical measure for Phoenix Narcissus tea processing. The bluish hand gesture should be light, the palm of the hand should be upwards, and the fingers should be separated. Be careful not to affix the bottom of the screen. Hold the blade to shake it and flip it. Turn it into a ring-shaped concave-shaped pile to make it evenly breathable. The principle of blushing is to touch the first few touches, then lightly and then lightly. The battering time is 2-6 minutes. After blushing, let it stand for 1 to 2 hours.

The high-end Phoenix Narcissus teas are all made of Kikyo, while the mid-range teas and the large-yielding tea plants use the combination of hitting and rocking. Generally, the first and second use hit the green, the third and fourth use the shake blue, the fifth and the sixth. Then use the cage to shake the green. According to the actual situation, you can touch or shake the green 6 or 7 times. Doing green from 7:00 pm to the early morning of the next morning takes about 8 to 12 hours until the leaves have a three-point dividend of seven green points or a two-point dividend of eight points (green leaves are determined by the color of the fresh leaves, and the white daffodils are scored by two points. Green, narcissus daffodils are three points seven points green) only.

Do moderate judgments: The nose smells to smell the fragrance, which means that the blue-green leaves taste disappears and the fruit blossoms are obvious. The appearance color is that the petiole becomes soft and the veins of the veins disappear, showing a turtle shape or a spoon-like shape. The veins are transparent under the lamp. The edge of the leaf blade reaches 20% or 30% red, showing silver red, green back, and beaded sand. The hand flips the leaves and has a rustle.

Third, Chaoqing

The purpose of Chaoqing is to destroy the activity of the leaf acid by high temperature and to stop the oxidation, which helps maintain the quality and shape of the tea.

Chaoqing is based on the principle of “high temperature, fast, boring, and less permeable”. Two frying methods are used. The middle is rubbed together, that is, two fry and two kneading.

Hand-fried green cooking pot. The first temperature is 130-140°C and the time is 4-5 minutes. The second time the frying temperature is slightly lower, about 120 °C is appropriate, the time is about 5 minutes. Pay attention to the appropriate temperature, the temperature is too high to produce coke-fouling leaves, affect the aroma flavor; the temperature is too low, it is easy to produce red stem red leaves, resulting in Sentimental, fragrant low taste and other turbid.

Moderate judgement of Chaoqing: The hands pinching the leaves have a sticky feel, can be grouped into, and the stems are constantly folded; the smell of the nose is free of grassy taste, and the tea fragrance is slightly visible.

Fourth, rub

The purpose of rubbing is to make the cord tightly and destroy the cells in the leaves, so that the tea juice overflows and attaches to the surface of the tea and is resistant to brewing.

The principle of rubbing is to knead, knead, knead, and knead. Small tea kneading machines can be used for less than 10 minutes. After the first kneading and then decocting and frying once, and a little heat, that is the second time rubbing, rubbing method with the first time, rubbing time is 7 to 10 minutes, to the tea tie tight to moderate.

Fifth, baking

The baking of narcissus tea is carried out in a slow-fired oven, ie twice-dried with fur and foot fire.

1? Mao Huo: rubbing leaves placed on a charcoal fire roasted cage, the amount of about 0? 5 kg, baking temperature 80 ~ 90 °C, time 10 minutes, turn every 2 minutes 1, pay attention to the solution to the small mass, flip 3 ~ 4 times. Charcoal fires are removed each time they are flipped to avoid falling into the fire and scorching at the end of the tea. They are absorbed by tea bars and affect quality. Mao Huo bake to the tea stick is not sticky, about sixty percent dry that is cool under the stall.

2 foot fire: each baking cage 15 kilograms or so, temperature 50 ~ 60 °C, baking until the end of the hand-breaking brittle fracture, can be squeezed into a powder for the degree, the next bake cold can be packaged and stored.

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