摘要
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%.
出处
《中国茶叶加工》
2012年第4期44-45,共2页
China Tea Processing
关键词
双井绿茶
加工
Shuangjing green tea, Process