1. Finishing \x0d\ (1) Purpose requirements for finishing: Finishing is the first key process in the production of fresh green tea leaves. Killing destroys the activation of enzymes in fresh leaves, prevents buds and leaves from turning red, and forms the quality characteristics of green tea "green leaves and green soup". With the loss of water in the leaves, it enhances the tea aroma, softens the leaves, and creates conditions for rolling. . \x0d\(2) Finishing technology: Currently, the finishing machines used in various places are basically divided into three types: pot-type finishing machines, drum-type continuous finishing machines, and trough-type continuous finishing machines. The most commonly used one in Anhui Province is the pot-type greening machine. Taking the Micro 85 double-stove and double-pot curing machine as an example, the curing temperature should be based on the principle of "high temperature curing, first high and then low", and avoid high and low temperatures. - Generally, the pot temperature is controlled within the range of 220°C to 280°C, depending on the age of the fresh leaves and the amount of water on the surface. The temperature for young leaves on sunny days is 220°C to 230°C, and for old leaves is 230°C to 240°C; for leaves in rainy weather, the temperature is 260°C to over 270°C; the amount of leaf input is generally 5 to 7 kilograms of fresh leaves. The curing time requires high temperature and rapid speed, generally 7 to 8 minutes for young leaves on sunny days, 5 to 6 minutes for old leaves, and about 10 minutes for leaves in rain or dew. The method of killing should be based on the principle of "combination of permeability and stuffiness, more permeability and less stuffiness". Generally, the young leaves are stuffy for 1 to 2 minutes on sunny days, and then stir-fried to moderate levels; the old leaves are stuffed for about 3 minutes first, and then stir-fried to moderate levels. , dew leaves, first stir-fry thoroughly, then smother and kill, then stir-fry until appropriate. In short, "kill young leaves when young" and "kill old leaves young" are suitable until the fresh leaves turn dark green and lose their luster, the leaves are soft, they can be kneaded into a ball tightly with your hands and not easy to spread when you let go, they are slightly sticky and reveal a delicate fragrance. At this time, the pot should be cooked immediately. \x0d\(3) Finishing machinery: Finishing machinery mainly includes four categories: pot type, drum type, trough type and rolling trough type. Pot type and drum type are more common in various parts of Anhui Province. \x0d\①Pot type finishing machine. The 84-type pot making machine is named after the teapot with a diameter of 84 cm. Its structure includes a teapot, a leaf frying hand, a hand shaft, a transmission part, a tea stove, etc. The advantages of the pot-type greening machine are simple structure, easy operation, fast leaf removal, good greening effect, and low price; however, it cannot operate continuously, the edge leaves are easy to be scorched, and the leaves are not clean, and it requires manual operation when the leaves are removed. \x0d\\x0d\②Roller type finishing machine. It uses a metal cylinder to directly heat the metal cylinder in a semi-closed condition. The fresh leaves rotate in the cylinder and are evenly flipped and pushed forward with the guide vane plate. It has a relatively simple structure, is easy to install, is evenly dried, and has a consistent quality. Process requirements, continuous operation, high efficiency, fuel saving, long service life and other characteristics, it is suitable for larger primary manufacturing plants. \x0d\2. Rolling\x0d\(1) Purpose requirements of rolling: Rolling is the main process to form the shape of green tea. It is to knead into a tight, round and straight shape, break the leaf cells, squeeze out the tea juice and adhere to the leaf surface, so as to increase the concentration of the tea soup. \x0d\(2) Twisting technology: There are many types of twisting machines currently in use, including double-barrel and four-barrel twisting machines with iron-wood structures, Xiuning 245 type, Qimen type 550, Hangzhou type 55, and 65 type twisting machines wait. The rolling machine used for the initial production of green tea has a rotating speed controlled between 45 and 60 revolutions per minute. The amount of leaves thrown for rolling varies according to different models of rolling machines. The wooden four-barrel type has 35 to 50 kilograms, the Xiuning 245 type has 15 to 17.5 kilograms, and the Qimen 550 type has 27.5 to 35 kilograms. For the kneading time, young leaves should master the principle of "light pressure and short kneading", usually 20 to 25 minutes; old leaves should master the principle of "heavy pressure and long kneading", generally 45 to 50 minutes. The law of pressurization is "light-heavy-light". The specific time and pressure are: young leaves 10'-light pressure-5'-10'-loose pressure 5'-lower leaves; medium tender leaves 5'-light pressure-5'-heavy pressure 10'-15'- Press lightly for 3'~5' and then press 5'-for lower leaves, for older leaves 5'-press lightly for 10'-press harder for 15'-press lightly for 5'-and then press 5'-for lower leaves. The degree of kneading is such that more than 80% of the young leaves are in strips and more than 60% of the old leaves are in strips, so that tea juice can be squeezed out. After rolling, it is necessary to break the lumps and sieve, that is, to dissolve the lumps of the rolled leaves to facilitate drying and shaping, separate coarse and fine tea, and repeatedly knead the coarse tea tightly into strips. \x0d\(3) Kneading machinery ① Kneading machine. It consists of kneading plate, kneading barrel, ribs, frame and transmission part. The main mechanical and process properties are shown in the table.