Manual manufacture method of Maojian tea

Abstract

The invention discloses a manual manufacture method of Maojian tea, which comprises the manufacture steps of 1. water removal (fresh tea leaves with the putting amount of 0.8 to 1.5 Jin are put into a pot during the water removal when the pot temperature is 120 to 130 DEG C), 2. twisting (the pot temperature for stir-frying the Maojian tea is maintained between 100 and 110 DEG C, and shaking is used as the major measure at first for volatilizing moisture), 3. ball kneading (the pot temperature is maintained between 80 and 90 DEG C, and tea balls are kneaded and rolled in the center of hands in a clockwise direction), 4. fuzz extraction (fuzz extraction is carried out on the tea balls from large size to small size, and the pot temperature is maintained between 70 and 80 DEG C), and 5. baking (when tea strips are tight, fine and curved, and white fuzz appears, the baking is started, and a thin layer of tea is spread at the pot temperature of 60 to 70 DEG C to obtain the Maojian tea). The temperature for processing the Maojian tea in the invention is gradually reduced from the high temperature, so the manufactured Maojian tea has fresh green color, tight, fine and cured appearance, allover white fuzz, tip existence, fragrant and fresh incense, mellow flavor, sweet aftertaste, tender, uniform and bright leaf bottom, strong bud and good quality.

Description

technical field [0001] The invention relates to the technical field of tea production, in particular to a manual production method of Maojian tea. Background technique [0002] Maojian tea is produced in Duyun County, Qiannan Commoner and Miao Autonomous Prefecture, Guizhou. The tea villages of Shaojiao, Shaoshang, Huanghe, Heigou, and Qianjiapo in the main production areas of Tuanshan Township are the best in quality. The valley here is undulating, with an altitude of 1000 meters, among the canyons and streams, the forest is lush, the clouds are shrouded in mist, the climate is mild, the average temperature is 15.5 ℃, the annual effective accumulated temperature is 4915 ℃, the winter is not very cold, the summer is not hot, and the annual precipitation is 1404 mm, especially in spring and summer. At the turn of the year, the drizzle was drizzling, and the buds of Jili tea sprouted. Maojian tea is selected from the local moss tea variety, which has the characteristics of e...

AI Technical Summary

Problems solved by technology

The production of Maojian tea is generally processed by hand, but in the process of processing, different processing temperatures will make the quality of the processed Maojian tea completely different, such as the publication number CN101438741 "A method of making Maojian tea by hand" According to the patent application, the temperature used in the greening process is 150-250°C. If the temperature is too high in this process, the tea leaves will lose water too quickly and become burnt. The quality of the green tea is related to the quantity of green tea put in. The green tea with more water content will take longer to finish, and the green tea with older green will take a shorter time to finish.

In the kneading process, put the finished tea leaves in a pot at 75-85°C and knead them for 15-17 minutes. The temperature in this process is too low, which is not conducive to the dehydration of the tea greens, which can reach 60% dryness and enter the next process step; Put the twisted tea leaves into a pot at 115-125°C, knead the tea leaves into balls with both hands, and then put them into the drying head to set the shape. The temperature in this process is too high, and the temperature is too high, which will easily cause the tea leaves to turn yellow or brown; The temperature in the process of the patent application changes from high to low and then from high to low again, which does not meet the processing technology requirements of high-quality Maojian tea