The entire handicraft production process of Guishanyan green tea is: picking, spreading green, fixing green, rubbing, infancy, shaping, and foot drying. The special picking time of Kameyama Rock Green is about 20 days before and during the period from the pre-clear to the pre-column rain. The raw material is a bud and a leaf. The tenderness, evenness and cleanliness are guaranteed so that the rain leaves will not be taken and the purple leaves will not be taken. The leaves are not taken and the insects are not taken. After the fresh leaves are harvested, they shall be put in bamboo baskets for 3-4 hours in a timely manner. Depending on the weather conditions, cloudy days will be appropriate to spread the leaves, so that the fresh leaves will be distributed with some moisture and green grass gas. Pay system.
Fixing: Pot temperature rose to 200 °C, the amount of leaves per pot is about 0.5 kg, fresh leaves quickly stir fry pan, shaking and nausea combined, to shake the main. When fried until the leaves soft slightly sticky, the pot The temperature dropped to about 120°C, and the leaf color was changed from bright green to dark green, and the weight was reduced by 40-50%.
Rubbing: Spread the cool leaves in the bamboo bowl and rub it with your hands. Use your hands to push forward and separate the kneading method. Use the force first and then lightly. When the tea is tightly rolled, gently knead it for about 10-15 minutes.
Initially open: using a roasting cage in time to dry, the temperature is 90-100 °C, so that the thin booths were diverted, the original dry leaf moisture content was about 35%, out of the cage to put the appropriate re rub.
Plastic: Fast, uniform, and clever shaping is the key process that determines the roundness and shape of the rock green tea. After the pan temperature is high and low, it starts at about 90-100°C. When it is fried to 70% dry, the pan temperature is maintained at 60-70°C, and the leaf volume is 0.5 kg. The hand twists and turns the ribbon to make the tea bar. Evenly loose, so repeatedly squeezing, until the tea bar is further rolled tight, and loses stickiness, timely shaping when the water content is about 20%. Straighten the tea bars, hold them together, open the tiger's mouth, turn your right hand forward, and turn your left hand backwards. Turn the tea bar in your hand so that you can use the lighter technique to make the tea bar evenly scattered in the palm of your hand. And then Shoulong straight, pull the bar, reciprocating cycle until the tea bar is tight and straight, the white can be exposed to cool pan out.
Drying: small fire long fry, prosperous and fragrant, is the necessary drying process to improve the green aroma of Kameyama rock, put the plastic tea after the spread into the pot, pot temperature is about 60 °C, the tea in the pot lightly uniform When the tea leaves turn from dark green to green and the water content is about 7%, the temperature of the pan rises to 120° C., and it is quickly and stir-fry for about 2 minutes to increase the aroma and form the quality characteristics of the turtle rock.
In recent years, through constant research, technicians have found out a complete set of processes for processing green tea using the famous tea utensils. They are divided into six processes: fixing, rubbing, baking, striping, shaping, and drying.
Fixing: Put a moderate amount of fresh leaves in a moderate amount and continuously put into a 40-type continuous leaf-cylinder for fixing temperature at about 220°C. When it is low, it is appropriate to cast a small amount of leaves and start the fan to quickly lower the temperature during the fixation.
Rubbing: Spread cool leaves and put it in a 35-type rubbing machine to rub the leaves. The amount of leaves is about 3-7kg to kill the leaves. The time is 25 minutes. Rubbing to grasp the principle of light, heavy, and light pressure, first knead for 5 minutes. Then gently press for 7 minutes, then squeeze the tea bar for 8 minutes, and then loosely press gently for 5 minutes.
Bake-in-the-bake: The kneading and decomposing leaves are put into the hand-top louver type hot-air dryer in the first drying stage. The initial baking temperature is 120° C., and it is dried until the tea bar loses its stickiness.
Rule: Put the tea after rejuvenation into the reciprocating famous tea bar machine in order to maintain a bar temperature of 120°C. The amount of leaves to be dropped depends on the number of machine trays. The amount of 11 trays is approximately 1 Kg. When the tea bar reaches 80% dry, it will be machined.
Shaping: Shaping is performed in an electric frying pan at a temperature of 80°C. The method is the same as that for manually shaping turtle rock.
Drying: drying in the dryer, the temperature is controlled at 80-100 °C, bake until the foot dry machine cool package.
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