Drying process
Dryer drying: Larger tea factories generally use automatic dryers or hand-held dryers. High baking efficiency. 10 pounds/hour. The inlet temperature of Mao Huo is controlled at 100-200°C. The stalls are 1-2cm thick and the time is approximately 10-15 minutes. Mao Huo’s leaves were dried and baked for half an hour. The temperature of the fire is 90-100°C, about 15 minutes, which is dryness. Baking and drying, the last smoke, coke gas. Fire power cannot be high. Drying with a dryer, hot blast stoves cannot leak smoke. To bake tea in a cage, use high quality charcoal. Must pick the "Chai Qi" to prevent burning smoke. The firepower is required to be even and the total open flame is cut. Under the roasted tea, the operation should be light to prevent the broken tea from falling into the stove to produce smoke. Regardless of mechanical drying or oven drying, the temperature of the fire and the degree of dryness of the tea must be correctly grasped to prevent coke tea or high firepower. Most of the roast green tea is bad as a tea, into the cellar production of flower tea. About the flower teahouse system alone as a chapter to elaborate. The main principle: the use of tea absorption and spit fragrance of flowers, reasonable mixing cellar system, resulting in the formation of a flowery and tea flavor of the finished tea, to improve the economic value of tea plays a significant role. The quality of Japanese cast tea has many evaluations in history. Yang Yanling of the Northern Song Dynasty stated in "Yang Gong Bilu Lu": "The Hueiji day casts a mountain...the tea is extraordinary, and the collection is extremely low. gas". In the Southern Song Dynasty, Wang Shipeng's "Hui-Ji Customs and Vulgars" stated: "For those who cast snow buds on a daily basis, ... ... their buds are white and long... snow, and their words are white." The cast-in-day snow buds feature round lines, tightly hooked and shaped like eagle claws, silver revealing, green color, fresh and lasting fragrance, mellow taste and sweetness, bright yellow-green color in the soup, and even and tender green in the leaves.