机械采摘茶青初制岩茶技术

Technology of Making Wuyi Yancha Tea from Mechanically-Picked Tea Leaves

传统武夷岩茶制法可分为萎凋(两晒两晾)、做青(摇青、做手、静置)、炒青、揉捻、复炒、复揉、初焙(毛火、走水焙、抢水焙)、扬簸、晾索、拣剔、复焙(足火)、团包、补火等十三道工序。目前加工岩茶的茶青以机采为主,机采茶青岩茶初制工艺为萎凋、做青、杀青、揉捻、烘干等五道工序。以金观音为例较为系统地阐述了机采茶青的岩茶初制工艺,旨在为机采茶青加工岩茶提供实践经验。

Traditional making procedure of Wuyi Yancha Tea can be divided into 13 steps such as withering（basked in the sun twice and dried them twice）, shaking tea（shaking, tossing by hand, setting）, stir fixation,rolling, second stir fixation, second rolling, roasting（pan firing, drying）, screening, airing, selecting, second roasting（second firing, drying）, hand-compressing and re-drying, etc. Nowadays, tea leaves for Yancha tea are mainly picked by machine. The making procedure of mechanically-picked Wuyi Yancha Tea are withering, shaking,fixing, rolling, and drying etc,. This paper, taking Jinguanyin Tea as an example, systematically elaborated the technology of making Wuyi Yancha Tea from mechanically-picked tea leaves,aiming at providing practical experience for making Yancha tea from mechanically-picked tea leaves.