The processing technology of flat and famous tea

Taking Longjing tea as an example, the traditional hand frying technology of flat and famous tea is introduced. Manually frying Longjing tea (middle and senior) is generally divided into two steps: the pan, the pot, the pan, the extension (wipe), the throw, the buckle, the straight, the grab, the pressure, and the grinding. , Alternate use, flexible control, so that "hands do not leave tea, tea does not leave the pot."

(1) Qing Guo. Senior Longjing Qingguo, the amount of leaves per pot of 100 to 150 grams, the pot temperature of 180 ~ 200 °C, a total of three stages of speculation 12 to 13 minutes. Shake the first stage 3 to 4 minutes, the second stage shake, fry 2 to 3 minutes, the third stage to take, wipe combination, fried tea stretch flat, moisture content of 20% to 25% when the pot. The medium-grade Longjing Qing Guo, 300 grams per pot, fried for 15 to 20 minutes. The frying method is basically the same as the senior Longjing. However, because the fresh leaves are slightly larger and the power is slightly larger, the tea bar must be tightened, flattened, and straightened with a grasping gesture until the water content is about 35%. After 40 to 60 minutes of rejuvenation of the green pot leaves, the green pot leaves were divided into 3 levels (head, middle sieve, and sieve bottom) using a 3-hole and 5-hole sieve respectively.

(2) Pot. High-grade Longjing has a 250-300 g cast, and medium-grade Longjing casts 400-500 g. Pot temperature 60 ~ 80 °C, until the tea is heated to resurgence, spitting hair, then the temperature is raised to 80 ~ 90 °C; when the hair began to fall off, the tea tightened flat, then the temperature was reduced to 50 ~ 60 °C pot . Pot time, senior Longjing 15 to 20 minutes per pot, medium-grade Longjing 25 to 30 minutes per pot.

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