The purpose of kneading is to break the leaf cell tissue and make the bud leaves curl into strips. When kneading, the twisted leaves are subjected to the pressure between two planes and the friction between the kneading disc, the barrel wall and the bud leaves, and the tea juice overflows, which increases the flexibility, plasticity and viscosity of the leaves and is beneficial to strip forming. When making famous green tea, it is usually kneaded by hand, and when processing bulk green tea, it is kneaded by machine. Generally, type 45 kneading machine is used, and the amount of leaves thrown each time is about 15kg. The rotating speed of the kneader is 45~55r/min. When kneading, the pressure should be light-heavy-light, and the time should be controlled at about 30~60min. General 1~2 fresh leaves are kneaded for 30min, and the pressure is adjusted to be 5min without pressure, 20min with light pressure and 5 min without pressure; The kneading time of the third-grade raw materials is 35 minutes, and the pressure is adjusted to be pressureless for 5 minutes, light pressure 10 minute, medium pressure 15 minute, pressureless for 5 minutes. Tea juice sticks to the surface of properly rolled tea leaves, and it feels sticky after being touched by hand, and the rate of tightly rolling leaves is above 60%~80%.

The twisted tea leaves need to be deblocked by a deblocking screening machine. 1~2 grade tea, after kneading, it will be removed and sieved. After the 4~5 grade tea leaves are deblocked and screened, the head is rubbed again. Drying not only evaporated the water in the leaves, but also produced a series of thermochemical changes, forming the unique color, aroma, taste and shape of tea. Drying mainly includes three inseparable stages: water evaporation, thermochemical change and appearance improvement. Different drying methods are divided into baking and frying. Roasted green is characterized by good appearance, good color, but less aroma, while fried green has the advantages of good aroma and poor quality. Therefore, after years of practical experience, we can adopt the process of half-baking and half-frying.

Firstly, the tea leaves are dried by an automatic dryer, the air inlet temperature is 1 10℃~ 120℃, the spreading thickness is about 2~3cm, and the tea leaves are turned 1 time every 3 minutes to lose moisture and green air. When the tea leaves are 60-70% dry and do not stick to hands, they can be kneaded, trimmed and polished. The time is about 15~20min. After drying and spreading, Qing Er tea leaves are put into a pan-frying machine to fry dry, and each pan is about 10kg, and the pot temperature is100 ~10℃, until the water content of tea leaves is 5%, and then they can be taken out of the pan after being twisted into powder by hand, and the general time is 40 ~ 60 minutes. (1) variety.

Huangshan population species, Jiukeng species, Qimen species, Longjing 43, Fuding Dabaicha and other excellent varieties with strong cold resistance.

(2) Site conditions.

It is required to choose semi-hillside or hilly land in the lee of the sun, with a slope below 30, a soil pH value of 4.5 ~ 6.8, a deep and fertile granite parent rock brown soil, an organic matter content of more than 1.0%, a soil layer thickness of not less than 60 cm, and a groundwater level below 100cm.

(3) Cultivation techniques.

1. Sowing: single row or double row planting, 5-6 seeds per hole, 3-4 strong seedlings after emergence.

2. Tea seedling planting: The best time for tea seedling planting is in the middle and late March and in the middle and late June 10, the planting depth is appropriate, the root water is sufficient after planting, and attention should be paid to moisturizing.

3. The new tea garden should be properly densely planted, dwarfed and deeply planted to improve the drought and cold resistance of tea trees.

4. Young tea garden management: "Cutting instead of picking, cultivating tea crowns".

Overwintering management: mainly adopt "soil culture" or "small bow shed method".

5. Put the tea garden into production and manage "watering". In addition to timely watering and topdressing after drought, "accelerating germination", "moistening fertilizer" and wintering water should be watered well every year.

(4) sorting and grading.

1. Picking time: from the middle and late April to the end of September every year.

2. Requirements for delivery:

(1) Curled green tea:

Super fresh leaves: one bud and one leaf or one bud and two leaves develop first, and one bud and one leaf is required to account for 16% to 20% of the total. Buds are longer than leaves or bud leaves, uniform in size, bright green in color, without pedicels, diseased leaves, purple leaves, fish leaves or red leaves.

First-class fresh leaves: one bud with two leaves or one bud with three leaves, which requires one bud with two leaves accounting for 36% to 50%. The bud leaves are consistent in length and size, fresh in color, complete in bud leaves, free of diseased leaves, purple leaves, fish leaves and red leaves.

Second-grade fresh leaves: one bud with two leaves, one bud with three leaves or two or three leaves in pairs, which require one bud with two leaves accounting for 265,438+0% ~ 35%, with even green color and no impurities, diseased leaves, purple leaves, fish leaves and red leaves.

Third-grade fresh leaves: no buds or three or four leaves, requiring green uniformity, no impurities, no diseased leaves, no purple leaves, no fish leaves and no red leaves.

(2) Flat green tea:

Super fresh leaves: one bud and one leaf are the main ones.

First-class fresh leaves: one bud and one leaf are dominant, accounting for 65,438+00%. Bud leaves have the same length and size, short leaf spacing, small angle between leaves and stems, bright color, complete bud leaves and no diseased leaves, purple leaves, fish leaves and red leaves.

Secondary fresh leaves: one bud and one leaf are the main leaves, and the main leaves do not exceed 30%. The requirements are green and uniform, short leaf spacing, small included angle between leaves and stems, no impurities, no diseased leaves, no purple leaves, no fish leaves and no red leaves.

Third-grade fresh leaves: one bud, two leaves or three leaves appear at the beginning, the three leaves do not exceed 30%, the green color is uneven, and there are no impurities, diseased leaves, purple leaves, fish leaves and red leaves.

3. Picking method: Pick by hand, do not touch or grab, and keep the bud leaves intact, fresh and even.

(5) Processing technology.

1. Process flow:

(1) Curling molding: spreading → deactivating enzyme → kneading → secondary deactivating enzyme → molding and drying → fragrance → packaging → warehousing.

(2) Flattening: flattening → fixing → sorting → setting (flattening) → drying → packaging → warehousing.

2. Process requirements:

Fresh tea leaves must be spread and dried, the thickness of spreading and drying should not exceed 5cm, and the water loss rate of fresh leaves should be controlled between 15%-20%. Deactivated leaves should be evenly distributed and follow the principle of "high temperature deacidification, first high and then low". Combination of throwing and boring, more throwing and less boring; The principle of "young leaves kill old leaves and old leaves kill young leaves" is to choose different fixing tools, temperature and time. When setting, adjust the temperature according to the principle of high first and then low, and trim and set. When the curled tea leaves are kneaded mechanically, the appropriate amount of tea leaves added is 85% of the volume of the kneading cylinder. The principles to be mastered are: light-heavy-light principle, that is, the young leaves are gently kneaded, the old leaves are long and heavy, and the young leaves are cold and the old leaves are warm; The temperature of the flat teapot is about 70℃ to 80℃, and the technology is a combination of shaking, patting, pushing and grinding.

(6) Quality characteristics.

1. Sensory index:

(1) Curled tea:

Appearance: the rope is curly, tight and uniform; Different grades of tea color from green to dark green, but not yellow, broken. Endoplasm: high aroma, from tender chestnut to pure; The color of the soup varies from light green to bright yellow-green, but it must not be turbid; Mellow taste and no peculiar smell; The leaves are bright from light green to yellow-green.

(2) Flat tea:

Appearance: different grades of tea with flat appearance, from smooth to flat; Color from light green to yellow-green, even and clean. Endoplasm: high aroma, from tender to pure; Mellow taste and no peculiar smell; The color of soup is bright from light green to yellow-green; The leaves are bright from light green to Huang Liang.

2. Physical and chemical indicators:

Water extract ≥37%(m/m) and crude fiber ≤16.0% (m/m); Super-grade and first-grade Laoshan green tea, with amino acid content ≥3%(m/m). The producers within the protection scope of Laoshan green tea geographical indication products may apply to the Laoshan Branch of Qingdao Municipal Bureau of Quality and Technical Supervision for the use of "Special Signs for Geographical Indications Products", which shall be announced and approved by the AQSIQ.

Since the date of this announcement, local quality inspection departments have begun to implement geographical indication product protection measures for Laoshan green tea.