Information about Yunnan Green

The raw material of Yunnan Pu 'er tea-Qingmao tea, also known as Dianqing, is mainly different from Yunnan fried green tea in that besides using tea grade, the main difference lies in the temperature and drying method of deactivation, that is, the control of temperature and time. Of course, the special "sun flavor" of Yunnan green is an irreplaceable feature. The main tea-producing areas of Yunnan big leaf species are located in the south and southwest of Yunnan, which are the four major tea-producing areas of Pu 'er tea: Baoshan, Lincang, Simao and Xishuangbanna. As far as the climate characteristics of tea-producing areas are concerned, it belongs to the tropical and subtropical climate of the plateau, with small temperature difference between the four seasons, large temperature difference between day and night, distinct wet and dry seasons and significant vertical changes.

Adequate sunshine is the most critical factor in the drying process of Yunnan green tea. The climate in Yunnan is very different from that in Jiangnan. The saying of twenty-four solar terms in the south of the Yangtze River is not applicable in Yunnan, and the picking and tea-making seasons are obviously different. The words "picking tea without picking" and "picking without picking" have completely and accurately described the traditional tea making in Yunnan. However, May to 10 is the rainy season in Yunnan every year. How to make tea in rainy days without sunshine?

A small amount of tea can be brewed by the people in just one or two days. It's hard to make tea on rainy days. Fresh leaves are too wet to kill, while green tea is easy to get moldy if it is not dried enough. Or, in order to avoid insufficient drying, the method of burning firewood is used for drying or smoking, but the characteristics of crude tea or finished products are completely lost. Thanks to modern scientific and technological civilization, in rainy weather, tea leaves can still be completely dried by dryers or drying rooms.

The first difference is that the temperature of green tea is between 210 and 240℃, while the temperature of Yunnan green tea is lower than 180℃. In the rainy season, fresh leaves are too wet to kill enzymes. Too much or too little will easily lead to the phenomenon of incomplete enzyme killing or excessive fermentation, insufficient aroma, thin or bitter soup. After the sun-dried green tea is kneaded, it is spread evenly on a bamboo mat or cement threshing floor and dried. Stir for 2~3 times in the drying process, and the daily temperature generally does not exceed 40 degrees Celsius. However, if the drying process is carried out with a dryer, the temperature is usually controlled above 80 degrees Celsius, even between 100 and 130 degrees Celsius. Tea leaves are dried at high temperature. If the extruded product is still dried at high temperature in the drying room, it will become the standard Yunnan green Pu 'er. When visiting a state-owned factory in Yunnan, it was found that the aroma and taste of pressed raw tea products exposed to the hot sun for two days were completely different from those treated by drying in the shade for three days or drying in the sun for one day. The subsequent changes of Chen Fang remain to be seen.

When the temperature of immobilized enzyme is too high, it will stop completely. In addition, the water content of the new product is less than 9%. After long-term storage in contact with air, Pu 'er tea may deteriorate only because of moisture absorption similar to that of green tea, rather than post-fermentation. The new Yunnan green Pu 'er is characterized by light green tea color or turquoise, yellow-green soup color and overflowing aroma. However, after one or two years, the color of the soup is usually turbid, the aroma is reduced, and the taste becomes thinner and less sweet, which cannot show the characteristics that the sun-dried green tea is more fragrant with age. There are some raw cakes that are more than ten years old. Although they are not put into the wet warehouse, the tea tastes bland, which may be related to the above situation.

Many tea merchants in the market flaunt that the instant Yunnan green Pu 'er is "sweet in water" and "non-irritating". If consumers want to drink it right away and can't accept the bitter taste of sun-dried green tea, Yunnan green is a good choice. Yunnan green Pu 'er tea made at high temperature can't meet this requirement from the point of view of fragrance after long-term storage. From this point of view, Yunnan green Pu 'er tea is different from the traditional Yunnan green Pu 'er tea. Preliminary baking system:

Fried green tea is widely distributed, and its output is second only to Yumei tea. Anhui, Zhejiang and Fujian provinces produce more, and other tea-producing provinces also produce a small amount. Baked green is mostly used to make scented tea except some plain baked green sold in the market. Such as jasmine flower, white orchid flower, hawksbill flower, pearl orchid flower tea, honeysuckle flower, Sophora japonica flower and so on. The market is very wide, and the price of tea (Northeast China, Zhengzhou, Beijing, Xi 'an and Shandong) is very high, which is deeply loved by tea customers at home and abroad. The primary baking of green tea is divided into three processes: enzyme fixation, rolling and drying. The process of enzyme fixation and twisting is basically the same as that of eyebrow tea and pearl tea, except that baking is used in the drying process.

The quality characteristics of fried green tea are: compact and complete appearance, slightly curved, white hair exposed, dark green and oily color, yellow-green soup color, clear and bright, mellow aroma, resistance to brewing, bright and complete leaf color.

The method of fixing green tea in the primary drying process is basically the same as that of eyebrow tea. As for the twisting process, according to the requirements of foam resistance and complete rope of most baked green products, the degree of twisting is lighter than that of Meicha. When kneading, it is best to sieve and then knead (old and tender mixed leaves).

Raw baking and drying procedures are divided into two types: rough baking and full baking, which are described as follows:

Hat fire baking:

High temperature refining and rapid drying methods are adopted. The temperature is 80-90℃, and 3-4 kg of leaves are spread in each cage, which is evenly spread at the mouth of the drying cage. The center is thicker and the periphery is slightly thinner. Spread out the leaves and put them on the stove. Turn it every 3-4 minutes. When the hand is 5cm away from the spreading leaves and the temperature is felt, take off the drying cage and put it on the bamboo cover to prevent the tea leaves from falling into the furnace, producing smoke and affecting the quality of the tea leaves. After drying for about 15 minutes, it is 60% to 70% dry. When the tea is slightly hard and has tentacles, it can be dried for half an hour.

Fire baking:

Low-temperature slow drying method is adopted. The temperature is about 70℃, spreading leaves in each cage is 4-5kg, and turning once every 10 minute (the turning method is the same as wool work, and the gesture should be light). After the tea leaves are kneaded into powder by hand, they can be baked on the fire for about 60 minutes.

Dryer drying:

Larger tea factories generally use automatic dryers or hand-pulled dryers. The drying efficiency is higher. 10 kg/hour.

The inlet air temperature of capillary fire is controlled at 100-200℃. The spreading thickness is 1-2cm, and the time is about 10- 15 minutes. The leaves are spread and dried under the fire, and then baked on the fire after half an hour of moisture regain. The ignition temperature is 90- 100℃, and it takes about 15 minutes to reach dryness.

Baking and drying, and finally flue gas and coke oven gas. Initiators should not be too high. Dry with a dryer, the hot blast stove can't leak smoke. Use high-quality charcoal to dry tea in a drying cage. The "firewood" must be cleaned to prevent burning and smoking. The firepower should be even, and the curtains should be cut on the open flame. Baked tea under the furnace should be handled with care to prevent broken tea from falling into the furnace and generating smoke.

Whether mechanical drying or cage drying, we should correctly grasp the temperature of fire and the degree of tea drying to prevent scorching tea or high firepower.

Baking green as a tea element is mostly bad, and it is used to make scented tea in the pit. The cellar system of scented tea is described as a separate chapter.

Main principle: Using the adsorption of tea and the fragrance of flowers, the finished tea with floral and tea fragrance is formed after mixing and cellar storage, which plays a great role in improving the economic value of tea.

1. What is the reason for "high temperature, first high and then low"?

2. Why should eyebrow tea be dried several times?

3. Why do you want to "kill the young leaves and kill the old leaves"?

4. The main purpose of green tea deactivation.

5. What are the quality requirements for normal stationary blades?

6. Advantages and disadvantages of cold kneading and hot kneading.

7. What is the reason for "combining boredom with more throwing and less boredom"?

8. What is the purpose of baking fried green tea?

Sun-dried green tea is a kind of green tea that is dried by sun-drying. Before 1950s, it was produced in Yunnan, Guizhou, Sichuan, Guangdong, Guangxi, Hunan, Hubei, Shaanxi, Henan and other provinces, and its products were Dianqing (that is, dried in Yunnan, the same below), Qian Qing, Qing Chuan, Yueqing, Guiqing, Qing Xiang, Hubei, Shaanxi, Henan and other places. Apart from a small amount of domestic sales and exports, Qingmao tea is mainly used as a pressing raw material for Tuo tea, pressed tea, cake tea, square tea, Kangzhuan tea and Fuzhuan tea. (Hubei old green tea and Sichuan Zuozhuang tea are also sun-dried, but in the process of sun-drying, the quality and style are different from sun-drying, belonging to black-haired tea and should not be confused with sun-drying. )

The producing areas of sun-dried green tea are Jinggu, Yuxi, Wenshan, Chuxiong and He Jiang. Zhenyuan, Duyun, Wuchuan and Zunyi in Guizhou Province; Qionglai, Nanjiang, Chengkou, Dazhu, Daxian and Tongliang in Sichuan; Zhanjiang, Zhaoqing and Foshan in Guangdong Province; Shanglin, Lingui, Luocheng, Lingxi and Yulin in Guangxi Zhuang Autonomous Region; Chenzhou, Hunan, etc. ; Badong, Hubei, etc. ; Ziyang, Ankang, Fu Nan, Pingli, Shiquan, Baihe, Xixiang, Lantian, Lanquan and Ningshan in Shaanxi Province; Gushi, Guangshan, Luoshan, Hengchuan, Xinxian and Shangcheng in Henan Province. Because the raw materials of sun-dried fresh leaves are coarse and old, and the processing technology is extensive, the quality of raw tea is not as good as that of fried green and baked green. Since the 1970s, a large number of reforms have been carried out in baking green or baked green. Except for Yunnan, Sichuan, Shaanxi and other provinces, the output of other provinces and regions is very small. In some areas of southwest and northwest provinces, drinking sun-dried green tea has become a long-term habit, which is difficult to change for a while, so the production of sun-dried green tea still needs to maintain an appropriate scale. The quality of sun-cured green tea with big leaves in Yunnan is the best. Yunnan green has a production history of thousands of years and is a high-quality raw material for making Tuocha and Pu 'er tea. Taking Yunnan turquoise as an example, the harvesting technology and quality characteristics of sun-dried turquoise were introduced.

The tenderness requirement of fresh Yunnan green leaves is slightly lower than that of red green tea. The most tender raw material is one bud with three leaves or four leaves, the total length of bud leaves is about 6- 10 cm, and there are no old branches and leaves. The coarsest raw materials are pruned tea, cut tea, washed Peng tea and wild old tea. When picking, the old and tender should be separated to distinguish grades, especially the coarse and old tea should be picked separately to improve the purity of raw tea. At the same time, it is convenient to adopt reasonable processing methods according to the characteristics of fresh leaves, so as to extract fine tea, make detailed rules for coarse tea, give full play to the economic value of raw materials and improve the quality of green tea.

The primary processing of Yunnan green tea is divided into three processes: enzyme fixation, rolling and sun drying.

Deactivation: The frying pan is used for deacidification, with a pot temperature of about 200℃, a pot diameter of 80 cm and a leaf throwing amount of 2-3.5 kg. It is necessary to turn over and fry thoroughly, so as to prevent the uneven turning of leaves, causing the phenomenon of stem and leaf sandwich and smoke coke. Double-pot water-removing machine and Meng Hai 1000 drum water-removing machine have been gradually popularized, which has obvious effects on improving work efficiency and water-removing quality. Yunnan big-leaf seed buds have large leaves and high water content, so it is necessary to pay attention to the combination of stifling and shaking when deactivating enzymes, so as to kill them evenly. Kneading: mainly small and medium-sized kneading machines, but also manual kneading. Fengqing 60 dough kneading machine weighs about 60 kg. Machine kneading time is 20-30 minutes, and hand kneading time is more than 5 minutes. Insufficient twisting, not only the rope is loose, but also the tea taste is not strong. The traditional primary processing technology of Yunnan tea takes rolling as the main link to improve the quality of tea, which is generally divided into three steps: primary rolling, accumulation and secondary rolling. Older raw materials should be kneaded while they are hot, and should not be shaken after kneading. It is very important to form mellow taste and orange soup color, especially to eliminate the coarse green gas of coarse old tea. Generally, the leaves are piled up on the first day and dried the next day; When the sun is 40% to 50% dry and the leaves are still soft, rub them again to make the rope tight and shiny.

Sun-drying: spread the tea thinly on a bamboo basket or cement threshing floor, sun-dry, and turn the leaves in the middle for 2-3 times to make the water even. It is difficult to dry in rainy season. In order to prevent this kind of sour mildew, we can only use firewood to dry it, and we should also build a simple soil drying room to prevent the smell of smoke. The moisture content standard of sun-dried green tea is 10%, and it needs to be sun-dried until it meets the moisture content standard of green tea. The primary processing methods of coarse old tea can be divided into frying and steaming.

Stir-frying: this method is suitable for processing fresh leaves with tender stems and leaves, about 6 grades. Because of the low water content of fresh leaves, it is not easy to evenly remove water, so sprinkle water properly first, and then remove water after the leaves are wet. Methods The old wild old terrier was completely and evenly killed by smothering and making full use of high-temperature steam. If the water is insufficient, it can be added. The fried leaves are yellow-green, and the water on the surface of the leaves can be lost out of the pot. Knead loach strips or crumple them while they are hot, pile them overnight to eliminate the coarse green gas, and dry them in time the next day. If coarse and old branches are found during processing, they should be removed at any time.

Steaming: thick and old petioles are suitable for steaming, and a large number of them are steamed in vats. Shake the fresh leaves with water before putting them into the bucket, and press them evenly so as not to affect the ventilation. After the tea leaves are put into the bucket, the bucket cover should be covered, and the fire will burn evenly to keep the water boiling and steam sufficient. When the tea leaves are steamed to yellow-green, they can be spread and dried. After the water on the leaves is dried, pile it overnight and continue to dry the next day. Pay attention to turning when paving, and remove old terrier with thick branches at any time.

Yunnan green tea is a traditional famous tea in Yunnan, which is mainly used as the raw material of pressed tea, so it is also called "loose tea". Yunnan green press raw material is 10 grade. After screening, coarse tea is made into loose tea, including spring buds, spring buds and assorted teas at all levels, which are put into the local market. Most coarse teas are screened as raw materials for pressing tea.

The quality characteristics of Yunnan green tea are: plump appearance, exposed white hair, dark green and oily color, rich and mellow aroma, sword-closed, resistant to brewing, bright yellow-green soup color and thick leaves.