China's famous tea has a long history of production, a wide variety of colors, and is well known both at home and abroad. 1. Basic requirements for fresh leaf picking and distribution (1) Picking standards. The length of the large-leafed species is generally 3 to 4 cm, and 2 to 2.5 cm in the lobules. Uniform and uniform sizes are not required, and shoots and purple shoots are not used. (2) Spread fresh leaves. The fresh leaves cannot be stuffed and pressed during picking and transport to prevent the red leaves from becoming red or stuffy after being damaged. After the fresh leaves are introduced into the factory, they should be promptly distributed and the thickness should not exceed 5 cm. The general distribution time is 3 to 6 hours. When the weight loss rate reaches 10% to 15%, the water content of the leaf is about 70%, and the fresh leaves begin to give off fragrance. 2. As an example, Longjing tea is used as the flat and famous mustard processing technology. The traditional hand frying technology for the flat and famous tea is introduced. Manually frying Longjing tea (middle and senior) is generally divided into two steps: the pan, the pot, the pan, the extension (wipe), the throw, the buckle, the straight, the grab, the pressure, and the grinding. , Alternate use, flexible control, so that "hands do not leave tea, tea does not leave the pot." (1) Qing Guo. Senior Longjing Qingguo, the amount of leaves per pot of 100 to 150 grams, the pot temperature of 180 ~ 200 °C, in a total of 3 stages fried 12 to 13 minutes. Shake the first stage 3 to 4 minutes, the second stage shake, fry 2 to 3 minutes, the third stage ride, wipe combination, fried tea stretch flat, moisture content of 20% to 25% when the pot. The medium-grade Longjing Qing Guo, 300 grams per pot, fried for 15 to 20 minutes. The frying method is basically the same as the senior Longjing. However, because the fresh leaves are slightly larger and the power is slightly larger, the tea bar must be tightened, flattened, and straightened with a grasping gesture until the water content is about 35%. After 40 to 60 minutes of rejuvenation of the green pot leaves, the green pot leaves were divided into 3 levels (head, middle sieve, and sieve bottom) using a 3-hole, 5-hole sieve. (2) Pot. High-grade Longjing has a 250-300 g cast, and medium-grade Longjing casts 400-500 g. Pot temperature 60 ~ 80 °C, until the tea is heated to resurgence, spitting hair, then the temperature is raised to 80 ~ 90 °C; when the hair began to fall off, the tea tightened flat, then the temperature was reduced to 50 ~ 60 °C pot . Pot time, senior Longjing 15 to 20 minutes per pot, medium-grade Longjing 25 to 30 minutes per pot. 3. The processing technology of strip-shaped premium tea takes Kaifeng Longding as an example to introduce the traditional manual processing technology of bar-shaped premium tea. (1) Fixing. Manual operation in the pan, pot temperature 200 ~ 220 °C, 200 ~ 250 grams of each pot leaves, leaf temperature after the leaves to quickly reach 80 °C. Fixing mainly to shake off, operating requirements light, fast, net, scattered, namely: gestures light, fast action, fishing net, shake off. After the pan temperature rises to a low level, the leaf color is changed to dark green, and the leaf is soft and slightly rolled into strips. The stems are folded continuously, and the green gas is lost. The weight loss is approximately 25% to 30%, which can be used as a pot. Fixing the leaves requires no flaring or bursting, and the pot leaves will be immediately lifted and aired. (2) rubbing. After fixing the leaves, they are rubbed after they are aired. Rubbing is performed in a bamboo basket, using one hand or both hands to push and knead. Use hard to master the principle of "light-heavy-light". After gently rubbing for 0.5 minutes, the mass was shaken and re-disturbed for 0.5 minutes to shake off. At the end, it was gently rubbed for 0.5 minutes. The whole process took about 1 to 2 minutes to form a basic, slightly overflowing tea juice. Generally every 2 pots will kill the young leaves and make 1 time rubbing. (3) Bake. Immediately after the kneading, bake and bake 2~3 pots and make a cage. When the oven is bake, the temperature of the top of the cage should be between 90~110°C. The thickness of the stalled leaves should be about 1 cm. With high-quality charcoal as the fuel, it should be baked. Fast drying, thin booths, diligent turning and light turning. Bake until the tea feels a little tentatively out of the cage. It takes about 20 minutes. (4) Shaping. Shaping is the key process that determines the browning, aroma, taste, and shape of the dragon's top. It is technically difficult and must be operated by skilled technicians. The process is carried out in a pan, the temperature of the pan is slightly higher when the leaves are thrown, and the temperature is controlled at 100° C. The temperature of the pan is lower at the time of forming, and can be about 70° C. The amount of leaves to be cast depends on the size of the palm of the operator, but the size of the hand is larger, and the size of the hand is smaller, so as to facilitate frying and shaping. Gestures are divided into "flabbing frying," "grabbing and pulling", "rolling group", these three kinds of gestures to be flexible and alternate. After the tea pot, first "roll and stir fry" several times, wait until the tea is heated and soft, and then use the "grabbing and rolling" as the main method, to organize the plastic surgery, tea pull from the pot heart to pull along the pot edge Pinching and slowly rolling in the hands, so that part of the tea spit out from the hand tiger mouth, and then grab back from the pot heart, so repeated. When there is a sense of stickiness in the fry, the tea is shaken up quickly with the method of “squeeze frying and fryingâ€, and then the tea is straightened and straightened with the method of “gripping and pullingâ€. When it comes to a slight touch, it is mainly based on the method of “rolling and squeezing dough†and combining “shaving and stir-frying†and methods; tea is basically set to shape, and silver is revealed. (Small balls appear on the side of the pan), which has a distinct touch. When about 80% dry, it can be used as a pot to dry and bake. (5) Drying at low temperature. The drying temperature (generally measuring the top of the drying basket) is 60-80°C. The two pots are plasticized to provide a cage and evenly spread on the drying cage. The slow-baking is performed during the slow drying and the baking temperature is controlled to be "high-low-high". the rules. Turn it at the right time, try to turn it up and flip it lightly so as not to affect the quality of the tea. Baked until the end of the tea, tea fragrance, water content of 5% to 6% when the cage. (6) Pick the end of the cut. After picking up the yellow pieces and impurities and cutting the tea, it can be packaged for sale or stored. 4. The processing technology of needle-shaped premium tea uses Nanjing Yuhua tea as an example to introduce the traditional manual processing technology of needle-shaped famous tea. (1) Fixing. Fix the operation in the pan. Pot temperature 120 ~ 140 °C, fresh leaves high water content, fixation temperature is relatively higher; fresh leaves low water content, fixation temperature is relatively low. The amount of leaves is 400 to 500 grams. Before leafing, use special oil for making tea to lubricate the pot, but not too much, otherwise it will affect the color of dried tea. After the leaves have been cooked, stir both hands quickly and evenly. In order to quickly reach the leaf temperature of 80 °C, shaking and fixing at the same time, but also appropriate suffocate, but the time is short. After the leaves were washed, the hands were folded and lightly rubbed a few times to make the leaves roll up and lay the foundation for rubbing. Fixing time is generally 5 to 7 minutes. (2) rubbing. The rubbing of Nanjing Yuhua Tea is generally gentle (that is, when the leaves are not fully cooled, they begin to rub). The rubbing method uses two-hand rubbing method, that is, both hands hold the tea leaves rolling back and forth on the bamboo basket. The action must be light and heavy, first slow and fast, and the force should be light and heavy. Every knead for 2 to 3 minutes, dissipate heat 1 time. The total time for rubbing is 8 to 10 minutes, and the middle solution is 2 to 3 times. When rubbing, avoid rubbing hard rubs on bamboo poles to avoid rubbing the leaves. (3) purlins and drying. The purlin is carried out in a pan, which is the key process for forming the unique shape of Nanjing Yuhua Tea. Pot temperature 85 ~ 90 °C, cast leaf volume of 350 grams, the pot surface first wipe a little oil for tea, stir the leaves after the stir shake scattered, while the tea will be straightened, and placed in the hands gently purlin. When the leaves are not sticky, the pot temperature is reduced by 80°C--70°C--60°C--50°C in turn, and the gesture gradually becomes heavier. When the leaves reach 6 to 70% dry, they will be transferred to the gripper. The method of grasping, squeezing, and merging will take about 5 to 8 minutes, and then the strips will be pulled. Pulling method is to pull the tea from the heart of the pot to the pot to tighten, part of the overflow from the tiger's mouth, so repeatedly. When the tea reaches 90% dry, it can be used as a pot to dry. After the air-dried tea is packaged (temporary packaging), it is put into a lime tank and refined. The tea was sifted with a round sieve, shake-sifted, and sifted. The sorted tea leaves were dried fully in a cage. Baking temperature is about 50 °C, slowly slow-burning, to the moisture content of 5% to 6% when the cage, which is finished tea. The finished tea should be immediately stored in a lime jar for storage. 5. Biluochun as an example, describes the traditional manual processing technology of curly-shaped famous tea. (1) Fixing. Using a flat pan with a diameter of 60 cm, the fuel is pine branches and grass, and electric frying pans can also be used. When the pan temperature reaches 180-200°C, 500 grams of fresh leaves are thrown into the pan, stir fry quickly with both hands, shake first. Bored, less stuffy and more shaking, so that fishing net, shake scattered, kill uniform, kill through, no red stems, red leaves, no focal edge, burst point. Fix the time for 3 to 4 minutes, then reduce the pot temperature to the next process. (2) rubbing. When the pot temperature drops to about 80°C, use both hands to catch and hold the green leaves, and push the hand along one direction of the pot to rub the tea leaves, so that the tea is "revolved" and "rotated" between the palm and the pot wall. At the beginning, knead 3 to 4 shakes and shakes 1 times, then gradually increase the number of rubbing turns and reduce the number of shakes. When holding the tea leaves, they should be tight and moderate, and follow the order of light weight and light weight. When the tea reaches 70% dry, the kneading is completed when the rope is substantially tight. The total rubbing time is about 10 to 12 minutes. (3) Mission. The lumps are the key steps for the appearance of hairs and tight curls. When the temperature of the pan drops to 60-70°C, the hot billet is controlled by both hands and turns into a mass in the palm of the hand. The direction is the same. Each tea ball does not need to be dissolved immediately, and can be placed in the pot for a moment and then dissolved. The squadron should master the force evenly and operate in the order of light weight and light weight. When the curls and hairs are exposed, the tea greens reach 80% dryness. It takes about 12 to 15 minutes. (4) Drying. The drying temperature slowly decreased from 60°C to 50°C. Hand-twisting tea leaves will be lightly turned or lightly transferred by hand. The hand gesture must be light. This is the key to the technique. When there is a slight tentacles, the tea will reach a level of 90% dry; then the tea will be thinly spread on the mulberry paper. , The paper is placed in a pot, the use of the pot temperature heat to bake until dry, the time is about 6 to 8 minutes, the water content of the tea is about 6%.