Fried tea: separate the raw pot, the second green pot, and the cooked pot. The three pots are connected and operated sequentially. The tea-frying pot uses an ordinary plate pot and is built into a tea-frying stove with three pots connected together. The pots are tilted at 25-30 degrees. The tea broom is made of moso bamboo, about 1 meter long, and the diameter of one end of the bamboo branch is about 10 centimeters. The method of frying tea can be summarized by local tea farmers in three sentences: "The first pot is filled with water, the second pot is full of energy, and the third pot is drilled." The raw pot mainly plays the role of fixing the green tea. The temperature of the pot is 180-200℃, and the The amount of leaves is 0.25-0.5 kg. The amount of leaves depends on the level of gentle operation of the pot. The stir-frying method is to use a tea broom to rotate and stir-fry in the pot, and the leaves will be turned as they rotate to evenly heat and lose water. The rotation should be fast, use even force, and shake the tea leaves to loosen them. The time is about 1-2 minutes. When the leaves are soft and dark green in color, they can be swept into the second pot. The Erqing pot mainly plays the role of continuing to fix greens and preliminary kneading. The temperature of the pot is slightly lower than that of the raw pot. Because the friction between the tea and the pot wall is relatively large, the force should be greater than that of the raw pot, so you need to "bring strength" to make the leaves rotate in the pot with the tea broom and start to roll into strips. At the same time, shake the loose tea The group is full of heat. When the leaves shrink into strips and the tea juice sticks to the leaves and feels sticky, you can sweep it into the cooking pot. The cooked pot mainly plays the role of further making thin tea sticks. The temperature of the pot is lower than that of the Erqing pot, about 130-150℃. At this time, the leaves are relatively soft. Use a tea-frying broom to stir-fry a few times. The leaves will get into the bamboo branches inside the handle, which is conducive to making strips. Shake slightly, and the leaves will scatter into the pot. Repeat this operation to make the leaves swallow inside and outside the bamboo broom, and skillfully combine the dehydration and rubbing into strips. This is obviously different from the tea-making technology of frying green tea, which is first cured and then rolled. It can not only take advantage of the softness and good plasticity of the leaves under hot and humid conditions to promote the thick and old leaves into strips, but also overcome the problem of broken stems, fragments, dew, etc. caused by cold kneading. Muscles and other shortcomings. Fry until the ropes are tight and thin, the aroma of tea comes out, and it is about 30 to 40% dry, then it is ready to be taken out of the pot. Initial baking: Perform initial baking immediately after frying, using a small baking basket over charcoal fire. The temperature is about 120℃, the amount of leaves is 2.0-2.5 kg, and the temperature is high for rapid drying. Turn and bake once for 2-3 minutes until it is 70% to 80% dry. If it feels prickly and the tea stem can be broken, it is considered moderate. Bake at the bottom for accumulation. Accumulation: Accumulation is the primary process of yellowing. Put the newly dried leaves into a basket while they are still hot, press it slightly, about 1 meter high, and place it in a high-temperature drying drying room. The length of time is related to the age of the fresh leaves and the moisture content of the tea base, usually 5-7 days. When the leaves turn yellow and the aroma is revealed, it is considered appropriate. At present, the accumulation process is generally carried out at tea purchasing stations. The purchased yellow tea is first roughened and dried until it is 90% dry, and then accumulated to make it yellow. Baking: Baking uses high temperature to further change the color and aroma to form the unique quality characteristics of yellow tea. It uses oak charcoal open flame for high-temperature baking, the temperature is 130-150℃, and each large baking basket throws about 12 kilograms of leaves. Similar to Guapianla Laohuo, two people carry the baking basket, and it only takes a few seconds to bake and then turn once. The fire power must be high and the time must be sufficient so that the color, flavor, and aroma can be fully developed. Wait until the tea stem is broken when broken, the center of the stem is chrysanthemum-shaped, crisp when chewed, the burnt aroma is revealed, the tea stem is golden, and the leaf color is yellowish brown and frosty, which is considered moderate. The time is about 40-60 minutes. Bake and then pack in baskets while hot. Why is tea making called fried green tea? Stir-fried green is a term that refers to the method of using low heat to wither tea leaves in a pot during the process of making tea. Through manual rolling, the water in the tea leaves quickly evaporates, blocking the fermentation process of the tea leaves and making the tea juice A process in which the essence is completely preserved. It is a big leap in the history of tea making. Is there any difference between artificial tea frying and machine fried tea? Yes, artificially roasted tea leaves are generally more complete, brighter, and have a purer taste. Machine-fried tea leaves are not very good, and may break or be overcooked because they cannot control the severity.

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