江西修水双井绿茶加工技术

Processing Technology of Shuangjing Green Tea

本文重点论述了江西修水双井绿茶制作过程中各工序控制重点。采摘特级采雨前茶,以一芽一叶初展为主;一、二级采节前茶,一级以一芽一叶为主,二级以一芽一叶与一芽二叶约各半。摊青一般约需2-5h,杀青锅温120-150℃,先高后低,每锅投叶量300-400g。揉捻加压要轻,揉时要短。初焙温度90℃左右,以焙至叶子不粘手为适度。整形搓条锅温60-80℃,团条锅温60℃左右,约八成干时转入提毫。提毫锅温40-50℃,提至白毫显露转入复焙。复焙温度60-70℃,先高后低,焙至含水率5%-6%时下焙。

The paper focused on the main steps of the Shuangjing green tea process. Picking： tYesh tea leaves as special grade picked before grain rain, mainly early bud, tea materials as first or second grade picked before qingming festival, mainly a bud with one or two leaves in around half and half. The spreading normally was about 2 ～ 5h. In fixation step, the pot temperature is 120 ～ 150℃ from high to low. A feed rate was per pot of 300 ～ 400g. In rolling step, light pressure was employed with short rolling time. First baking temperature was around 90℃ until baking leaves not sticky on hands. Shaping temperature was 60 ～ 80℃. And the pot temperature was about 60℃, eighty percent of drying into mentioning cents. Pot temperature of Mentioning cents was 40 ～ 50℃. After the pekoe revealed, second baking conducted, and its temperature was 60 ～ 70℃. Baking proceeded until the moisture content of 5% ～ 6%.