Songliuhe brand Susong Xiangya tea is produced by susong county Longhe Tea Co., Ltd. The brand tea was certified as "pollution-free agricultural products" by the Ministry of Agriculture, and won the gold medal in China Anqing Tea Expo in 2005 and the silver prize in the 6th China Tea Cup. "National Gift Emblem Tea Cup" won the title of "Top Ten Famous Tea in Anhui" in the selection of famous tea in the 7th China (Anhui) International Tea Expo. Susong county Longhe Tea Co., Ltd. is located in Longhe Village, Liupingxiang, our county, with an altitude of 400 to 800 meters. Luohanjian, the highest mountain in susong county, is located in this village, where the air is fresh, the clouds are lingering, and tea planting has a long history. The company integrates tea production, processing and sales. There are more than 4,000 mu of high-quality pollution-free tea gardens in high mountains, and the tea seed breeding base 100 mu, with an annual output of 30.5 tons of high-quality tea and an annual sales of100 million yuan. It has a production and processing workshop of more than 3,000 square meters, a tea fresh-keeping warehouse of 250 cubic meters, and an automatic tea processing production line, which processes fresh tea leaves 1500 kg per day.
Susong Xiangya produced by Changxishan Tea Co., Ltd. is a high-quality green tea made under the careful guidance of famous tea experts from Hangzhou Tea Research Institute of China Supply and Marketing Corporation and tea agronomists from susong county Planting Bureau, and won the gold medal in the famous tea appraisal of Anqing Tea Expo in China in 2005. Tea is produced in the hinterland of Luohanjian, Liupingxiang at an altitude of 1000 meters at the southern foot of Dabie Mountain. It is refined by selecting fresh leaves with one bud or one bud and one leaf before and after Tomb-Sweeping Day. The product has slender, straight and uniform appearance, green color, long internal fragrance, fresh and sweet taste, bright yellow-green soup color and even green leaves. It is a good product for drinking at home and giving gifts to relatives and friends.
Processing Technology of Susong Xiangya Tea
Morphological characteristics of 1
The appearance of the product is even, tender and smooth, slightly milky white. The soup is green and bright in color, mellow and sweet in taste and fresh in aftertaste. The fragrance is lofty and lasting. After cooling, it smells fragrant, and the leaves are tender and symmetrical, like orchids blooming.
The fragrant buds of Susong are divided into three grades, the super fragrant buds are mainly tea buds, the first fragrant buds are mainly one bud and one leaf, and the second fragrant buds are mainly one bud and two leaves.
2 Fresh leaf picking
Picking fresh leaves is very important to the processing of fresh leaves, the formation of dry tea shape and the aesthetic feeling of the bottom of leaves after brewing, and it is also a key step to form high-grade famous tea. No matter how good the processing technology is, all aspects will be greatly discounted if the fresh leaves are not picked well.
The picking of fresh leaves is usually carried out 3-5 days before and after Tomb-Sweeping Day, and ends before Grain Rain, with one bud and one leaf or one bud and two leaves. The picking requirements of Susong Xiangya tea are fine, the standards are consistent, and the quality of fresh leaves is very high, which determines that the traditional manual picking is the main way, even if the labor cost is high, there is no need to pick tea mechanically. Hand-picked tea needs to be picked with a handle, and it should be picked in different flowers, so as to avoid a brush, so as not to damage the quality of fresh leaves when picking. After picking the tea leaves, it is necessary to pick them out and remove the diseased and damaged bud leaves, old leaves, purple buds, lilies, Udi and other unqualified bud leaves.
Unfold fresh leaves.
Fresh leaves are sent to the factory in time to spread flat, so that the water is slightly dispersed and the fragrance is exposed, which is convenient for fixing and frying. Fresh leaves should be spread flat, the thickness is 3-5cm, and the spreading time is 4-5 hours. The paving site should be cool, dry and well ventilated, and the paver should be sanitary and clean. Rain leaves and dew leaves should be laid for a long time, and the time for laying on sunny days should be slightly shorter. Moderate spreading can promote the processing of fresh leaves and the formation of excellent tea quality.
4 frying technology
4. 1 fixed
The main purpose is to destroy the activity of enzymes in fresh leaves, stop the oxidation of tea polyphenols, emit green gas, develop tea fragrance, change the chemical properties of components in leaves, promote the formation of green tea quality, and facilitate rolling into strips.
Fresh leaves are selected from 6CST-40 drum electric water-removing machine produced by Zhejiang Shangyang Machinery Co., Ltd. (output per hour is 25-30kg/h). The fixing temperature can be set at 330-350℃. The fixed time is usually about 3 minutes. According to the number and speed of leaves, the inclination of the drum is adjusted in combination with the speed of the drum, so as to adjust the speed of fresh leaves. According to the requirements of "fast and uniform water removal at high temperature", the effect of water removal was achieved, the leaves were dark green and the tea fragrance was exposed, which laid a good foundation for the quality characteristics of high fragrant green. Leaves with fixed moisture need to be quickly unfolded and cooled.
4.2 kneading
Kneading is also one of the important processes that is beneficial to the formation of endosperm and mellow flavor of tea soup. According to the number of water-retaining leaves, choose a suitable kneading machine, generally a 6CR-40(55) type kneading machine (copper). The amount of leaves (green leaves) is 20-30kg. According to the tenderness of fresh leaves, determine the weight and time of kneading. Generally, after the special-grade or first-class stationary blades are cooled, they can be gently rubbed 1-2min. According to the principle of "light-heavy-light", the secondary water-fixing leaves should be kneaded for 3-5 minutes to make them knead into strips until the tea juice overflows, so as to keep the bud leaves intact and the tea juice cannot overflow too much. Cold rolling is the main method of rolling, and the tea leaves are released in time after rolling, giving full play to the fragrance of tea leaves.
4.3 molding
The molding of Susong fragrant buds adopts 6CR-60/ 1 1 vibrating carding machine (electrical steel) produced by Zhejiang Shangyang Machinery Co., Ltd., with an hourly output of 25-30 kg ... and the molding temperature should be high first and then low. In the early stage of molding, dehydration is the main method, and the temperature is generally controlled at 280-300℃. Cooling and spreading for about 30 minutes in the middle, mainly by vibrating carding machine, supplemented by dehydration and drying, and the temperature is generally set at 180-200℃. After molding is basically finalized, it is cooled and then dried.
4.4 drying
Tea drying is an important process for tea setting, improving color and forming aroma. Can be divided into primary drying and secondary drying. Generally, a louver dryer or a 6CHB-3(6) tea dryer is used by hand (reasonably selected according to the production capacity). The initial baking temperature is controlled at 100- 120℃, and it can be dried to 7-8%, and it feels like a bundle. Get off the machine and spread it out to cool. After about 30 minutes, pile the tea leaves into a thickness of 3-5cm, spread them for 5-6 hours, and then bake them again. The redrying temperature should be controlled at 80- 100℃, and it is appropriate to dry until the water content of tea reaches 6%. Long-term accumulation and thick spreading can greatly promote the formation of unique Mongolian Scotch pine buds with green color, high aroma and mellow and fresh taste. After the tea leaves are dried in the sun, they are picked before storage, and 0, tea stems, single leaves, broken powder and inclusions are removed, packaged and stored in storage.