武夷山岩制茶工艺 – 乌龙茶制茶技艺
Wuyi Mountain Rock Tea Making Process – Oolong Tea Making Technique
1. Picking
What trees can be picked, the master of “Daishan” said: “From a distance, the tea trees appear dark green and look black, that is, ‘yellow to green, green to black’, you can pick.”
采摘时，一般采摘一芽三四叶，虽然茶树的一芽两叶很嫩，但是泡茶时，很多都会损坏而无法使用，采摘的芽最好是小开面和中等开面，最大的开面最差。
What are small and large open? The disadvantage of the large open surface is that only the upper half of the leaves of the bud can be used after picking, and the others are defective. A small open is the most tender bud that has grown, but is much smaller than the one that sets off it below, and it is called a small open face. The middle opening is when the most tender bud has grown, but it is about the same size as the two leaves that set it off below, but it is a little smaller than them.
Large open noodles:
Small open noodles:
2. Pour green
The morning harvest is usually finished at 11:30 a.m., and after the picking, the porter immediately carries the bamboo basket containing the tea leaves down the mountain, loads it onto the car, and transports it to the tea factory for daylight withering.
Sunlight withering is to spread the cotton cloth on the ground, put the tea evenly on the cotton cloth, let the sun shine, generally start at 1 o’clock in the afternoon, if the sun is fierce then 6-7 minutes can be over, but if it is not violent enough, you need to turn the tea over and dry it for another 3-4 minutes, sunlight withering is to use the temperature of the sun to reduce part of the water of the tea, become as soft as silk, so that it is more conducive to green rolling.
Put the dried tea leaves on the bamboo weaving and leave it for a while, about 20-30 minutes, to make the temperature of the tea leaves colder.
3. 保持绿色环保
In the past, people used to make green by hand, so the output of the big red robe was very small, and it was relatively difficult to achieve a good quality of the big red robe, at present, the Wuyi Mountain area has used the machine to make the green, and the quality of the machine to make the green big red robe is more stable, the yield is higher, and the quality is better.
The first thing to do green is to put the tea leaves into the bamboo barrel machine, and put bamboo charcoal or fruit wood charcoal next to it to heat, so that the tea leaves in the bucket reduce the moisture by about 10%, so that the leaves are softer, and the branches are not easy to fall off.
Bamboo charcoal is warmed and fermented
The heating needs to be adjusted according to the freshness of the tea, and the general completion time is 8-10 hours.
After heating, you need to open the lid and let it stand to allow the tea to ferment and let it cool, and you need to repeat it two to three times to start shaking.
Shake the blue
Shaking green is to close the lid after heating and standing fermentation, so that the barrel is constantly turning, shaking green is to make the tea leaves ferment evenly, and “inlaid with red edges”, the red edge is the edge of the tea leaves is red, and the middle of the tea is green. This time needs to be adjusted according to the amount of tea leaves put into the barrel, and the time is longer.
4. Stir-fry green
The purpose of frying green tea is to let the tea continue to reduce the moisture by 20%, put the tea into the machine and stir-fry constantly, the temperature is 350-450 degrees, and it is about 7-10 minutes to fry 80-100 catties of tea.
5. Kneading (Video 4)
油炸后，将茶叶揉捏，将茶叶放入这台花瓣形机器中，揉成条状，揉捏过程大约需要 3-7 分钟。
6. Initial training
初期栽培，又称水培，当茶叶卷成条状，放在机器上，均匀摊开，这个过程大概5-10分钟左右，可以减少茶叶的水分20。
7. 拣选
After the initial cultivation, the tea needs to be selected, the bad yellow pieces, branches and good tea separated, because the manual picking time is too long, and the selection is not necessarily the best tea, so the tea farmers use the machine picking, the machine picking is to set the color of the good tea into the tea system, and then pour the initial tea into it, the machine can customize the young leaves, branches and yellow pieces of the tea separated, the yellow piece refers to the picking is the older tea, after the above process the color will be yellow, This tea is known as the worst tea leaves, and the tea leaves are too old, which reduces the taste of the tea leaves.
Roots and yellow flakes:
8. Retraining
The selected tea leaves will be placed for about 15 days, so that the tea can be drunk less hot, and then enter the re-cultivation, re-cultivation is to bake the tea leaves again, so that the rock rhyme of Da Hong Pao is thicker, generally according to the degree of rock rhyme can be divided into low fire culture, medium fire culture and high fire culture, low fire culture is the lightest rock charm, medium fire culture is moderate, high fire culture is the heaviest, the average person will choose to drink medium fire culture.
