CN110367344B

CN110367344B - Primary processing method of low-temperature fermented Wuyi rock tea

Info

Publication number: CN110367344B
Application number: CN201910691271.9A
Authority: CN
Inventors: 吴永鹏
Original assignee: Wuyishan Yongpeng Tea Co ltd
Current assignee: Wuyishan Yongpeng Tea Co ltd
Priority date: 2019-07-29
Filing date: 2019-07-29
Publication date: 2022-11-15
Anticipated expiration: 2039-07-29
Also published as: CN110367344A

Abstract

The invention provides a primary processing method of Wuyi rock tea fermented at low temperature, which is used for processing newly picked green leaves into finished product primary tea and comprises the following steps: withering to soften the green leaves until the top of the green leaves bends and droops; performing green-making, namely further watering and fermenting the withered green leaves until the green leaves are red; deactivating enzyme, namely deactivating enzyme at high temperature to stop the fermentation of the fermented green leaves; rolling, namely rolling the green leaves after enzyme deactivation into a strip rope shape; and drying, namely drying the strip-shaped green leaves to prepare finished product raw tea; wherein the withered green leaves are subjected to green making in a green making workshop at the room temperature of 21-25 ℃ for 9-10 hours. The finished product of the raw tea with the upper quality can be prepared by using the scheme of the invention, and the Wuyi rock tea product produced by using the finished product of the raw tea as the raw material has the advantages of good freshness, quick aftertaste, no foreign flavor, lasting fragrance and aftertaste after ten-time soaking. Because the green-making step does not need heating, the energy consumption is reduced, the cost is reduced, and the environment is protected.

Description

Primary processing method of Wuyi rock tea fermented at low temperature

Technical Field

The invention relates to the technical field of Wuyi rock tea, in particular to a primary processing method of Wuyi rock tea fermented at low temperature.

Background

The type of tea (i.e. tea) is directly determined by the processing and preparation of tea leaves, such as black tea, green tea, oolong tea, yellow tea, black tea, white tea and the like, wherein the oolong tea is also called green tea and semi-fermented tea, and Wuyi rock tea is one of the oolong teas.

The processing and manufacturing process of the Wuyi rock tea comprises two major parts, namely a primary processing process and a refining process, wherein the primary processing process is mainly used for processing newly picked green leaves into finished raw tea and generally comprises the process steps of withering, green-making, enzyme-deactivating, rolling, drying and the like. The green-making is a key process step for forming green leaf red edging and quality style specific to oolong, and needs to be carried out at a proper environment temperature, the traditional Wuyi rock tea primary making process needs to be heated in the green-making process step, for example, in the green-making process, carbon fire is added in a green-making workshop to enable the temperature to reach the green-making temperature of 26-30 ℃, and the whole green-making time is 8 hours. By adopting the traditional process, although high aroma can be produced, the problem of non-lasting aroma exists, and the finished product of the raw tea is poor in quality due to higher green-making temperature and high fermentation, so that the Wuyi rock tea product produced by taking the finished product of the raw tea as a raw material has foreign flavor (fermented flavor) or nest flavor, and is slightly sour and bitter in taste. In addition, the green-making link in the traditional process needs heating, a large amount of energy is consumed, the environment is not protected, and the cost is higher.

Therefore, how to provide a preliminary processing method of Wuyi rock tea which has no foreign flavor, improves the taste, and reduces the energy consumption and the cost becomes a problem to be solved urgently.

Disclosure of Invention

The present invention provides a method for the initial processing of Wuyi mountain rock tea to overcome the above problems or to at least partially solve the above technical problems.

According to an aspect of the present invention, there is provided a primary processing method of wuyi rock tea for processing newly picked green leaves into finished raw tea, comprising the steps of:

withering to soften the green leaves until the top of the green leaves bends and sags;

performing green-making, namely further watering the withered green leaves and fermenting until the green leaves have red edges;

deactivating enzyme, namely deactivating enzyme at high temperature to stop the fermentation of the fermented green leaves;

rolling, namely rolling the green leaves after enzyme deactivation into a strip rope shape; and

drying, namely drying the strip-shaped green leaves to prepare a finished product of the raw tea;

wherein, the withered green leaves are subjected to green making in a green making workshop at the room temperature of 21-25 ℃ for 9-10 hours.

Preferably, said green-making step comprises three sub-steps:

blowing air, namely blowing air to the withered green leaves so as to further drive the green leaves to move;

shaking green, namely putting the green leaves into a green shaking machine to rotate and shake green so that the green leaves collide and rub with each other and ferment to generate red edges; and

standing, stopping shaking green to enable the green leaves to be subjected to standing fermentation;

and, in the whole green-making step, the three substeps are cycled for 6 times in sequence.

Preferably, the duration of the 6 blows decreases successively from 30 minutes of the first blow to 2 minutes of the sixth blow.

Preferably, the duration of the 6 shakes increases progressively from 1 minute for the first shake to 20 minutes for the sixth shake.

Preferably, the duration of the 6 restings increases successively from 50 minutes of the first resting to 80 minutes of the sixth resting.

Preferably, the room temperature of the green-making plant is kept between 21 ℃ and 23 ℃.

Preferably, said green-making of the withered green leaves at room temperature in a green-making plant comprises:

the room temperature condition of the green-making workshop is kept without any additional heat source during green-making; and is provided with

The green-making machine is not heated or hot air is input into the green-making machine.

Preferably, the maintaining of the room temperature conditions of the green-making plant without any additional heat source during the green-making comprises:

the room temperature condition of the green-making workshop is maintained by means of heat provided by sunlight during green-making; or

The room temperature condition of the green-making plant is maintained during green-making by means of the heat provided in the withering step using the hot air from the withering trough.

Preferably, the maintaining of the room temperature condition of the green-making plant without any additional heat source during green-making further comprises:

the room temperature condition of the green-making workshop is maintained by means of an exhaust fan of the green-making workshop.

The embodiment of the invention provides a primary processing method of Wuyi rock tea, which can be used for processing newly picked green leaves into finished product raw tea and comprises the following steps: withering, green-making, green-removing, rolling and drying, wherein the green leaves can be dehydrated and softened by withering until the top ends of the green leaves bend and droop, the withered green leaves can be further watered and fermented until the green leaves have red edges, the fermentation of the fermented green leaves can be stopped by high-temperature green-removing, the green leaves after green-removing can be rolled into strip cord shapes by rolling, and the strip cord shaped double green leaves can be Hongan to be prepared into the finished product raw tea by drying. In particular, the withered leaves are subjected to green-making at room temperature in a green-making plant, and the green-making is maintained at room temperature of 21 ℃ to 25 ℃ for 9 to 10 hours. The scheme provided by the embodiment of the invention can solve the problem of non-lasting aroma, the withered green leaves are subjected to green-making at the green-making temperature of 21-25 ℃, and the green-making is kept for 9-10 hours, so that finished raw tea with the upper quality can be prepared, and the Wuyi rock tea product produced by taking the finished raw tea as the raw material has the advantages of good freshness, quick aftertaste, no foreign flavor, lasting aroma and aftertaste after ten-time soaking. Furthermore, because the green-making is carried out in the green-making workshop at the room temperature, no extra heat source is needed to heat the green-making workshop in the green-making link, the production process is simplified, the resource consumption is greatly reduced, and the production cost is greatly reduced.

The foregoing description is only an overview of the technical solutions of the present invention, and the embodiments of the present invention are described below in order to make the technical means of the present invention more clearly understood and to make the above and other objects, features, and advantages of the present invention more clearly understandable.

The above and other objects, advantages and features of the present invention will become more apparent to those skilled in the art from the following detailed description of specific embodiments thereof, taken in conjunction with the accompanying drawings.

Drawings

Various additional advantages and benefits will become apparent to those of ordinary skill in the art upon reading the following detailed description of the preferred embodiments. The drawings are only for purposes of illustrating the preferred embodiments and are not to be construed as limiting the invention. Also, like reference numerals are used to refer to like parts throughout the drawings. In the drawings:

fig. 1 shows a flow diagram of a primary processing method of wuyi rock tea according to one embodiment of the present invention.

Detailed Description

Exemplary embodiments of the present invention will be described in more detail below with reference to the accompanying drawings. While exemplary embodiments of the invention are shown in the drawings, it should be understood that the invention may be embodied in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

It should be noted that the features of the embodiments and preferred embodiments of the present invention can be combined with each other without conflict.

Newly picked green leaves, also called tea leaves, are used as raw materials for processing finished tea. The tea green quality is an important factor for determining the tea quality, the tea green quality comprises two parts of tea green internal quality and appearance quality, the tea green internal quality mainly comprises tea tree varieties, tea garden site environment, cultivation management measures and other factors, and the appearance quality mainly comprises tea green picking standards, time, climate, storage and transportation and other factors.

Fig. 1 shows a flow diagram of a primary processing method of wuyi rock tea according to one embodiment of the present invention. The method can be used for processing newly picked green leaves into finished raw tea, and referring to fig. 1, the method at least comprises steps S102 to S110.

And S102, withering, so that the green leaves are dehydrated and softened until the top ends of the green leaves bend and droop.

And S104, performing green-making, namely further watering the withered green leaves and fermenting until the green leaves are red, wherein the green-making is performed on the withered green leaves under the room temperature condition of a green-making workshop, the room temperature of the green-making workshop is kept at 21-25 ℃, and the green-making lasts for 9-10 hours.

And S106, deactivating enzyme, and stopping fermentation of the fermented green leaves through high-temperature deactivation of enzyme.

And S108, rolling, namely rolling the green leaves subjected to water removing into a strip rope shape.

And step S110, drying to enable the strand-shaped green leaves to be dried to prepare finished product raw tea.

The embodiment of the invention is used for processing the newly picked green leaves into the finished green tea, the newly picked green leaves are firstly withered to ensure that the green leaves are dehydrated and softened until the top ends of the green leaves bend and droop, then the withered green leaves are further watered and fermented by green-making until the green leaves have red edges, the green-making is finished, then the green-making is carried out, the fermentation of the fermented green leaves is stopped by high-temperature green-making, and then the rolling is carried out, so that the green leaves after the green-making can be rolled into a rope shape, and the rope-shaped green leaves are further dried by drying to prepare the finished green tea. It should be noted that in the green-making step, the withered green leaves are subjected to green-making at the room temperature of the green-making workshop, and the room temperature of the green-making workshop is kept at 21-25 ℃ for 9-10 hours, so that finished raw tea with the upper quality can be prepared, and the Wuyi rock tea product produced by taking the finished raw tea as a raw material has the advantages of good freshness, quick aftertaste, lasting fragrance and aftertaste after ten-time soaking. Furthermore, because the green-making is carried out in the green-making workshop at the room temperature, no extra heat source is needed to heat the green-making workshop in the whole process of the green-making step, the production process is simplified, the resource consumption is greatly reduced, and the production cost is greatly reduced.

In order to improve the quality of the tea leaves, in an optional embodiment of the invention, the picking standard of the Wuyi rock tea leaves is that the young sprout leaves have more perfect growth (i.e. three leaves or four leaves are picked), and no leaf surface water, no damage, freshness and uniformity are required. The tea tree is called as an opened noodle when the ratio of the first leaf to the second leaf on the top of the young sprout is less than one third, called as a medium opened noodle when the ratio is between one third and two thirds, and called as a large opened noodle when the ratio is more than two thirds. The young shoots of the tea tree are stretched to two leaves, namely, the opened faces are called as the leaves clamped. The best picking standard required by Wuyi rock tea is to pick three leaves of the face.

It should be noted that different varieties have slight differences, for example, cinnamon is the best to adopt medium-small-sized noodles, narcissus is the best to adopt medium-large-sized noodles, and the like. Usually, the optimal picking period of each variety is shorter, the picking period is about 3-4 days under the same mountain field position and cultivation management measures, when the tea trees of the same variety are not completely processed in the picking period, more than half of the tea leaves in the tea garden can be picked when small faces begin, all picking is finished when most of the tea leaves are medium-opened faces and small of the tea leaves are large-opened faces, and if the picking standard is controlled to be four leaves in one bud to three leaves in the medium-large-opened faces, the picking period can be prolonged to 6-8 days.

The tea green exploitation period is mainly determined by the factors of tea tree varieties, current-year climate, mountain field positions, tea garden management measures and the like. Wuyi rock tea is generally picked 3-4 times in one year, spring tea is mined before and after grain rain in one year, summer tea is mined before and after mango seeds in one year, and autumn tea is mined after the beginning of autumn in one year. Optionally, during hand picking, four leaves are picked from the small opening face, three leaves are picked from the medium opening face, two leaves, four leaves with one bud and double leaves are picked from the large opening face, and the picked bud leaves are neat and clean. When mechanical picking is carried out, the reasonable remaining height is determined, and all the young shoots higher than the picking surface are picked.

In addition, the climate in the picking day has great influence on the quality, the tea leaves picked after dew is dry in sunny to cloudy days are better, and the tea leaves picked in rainy days and before dew is dry are worst. Optionally, the tea leaves are picked after dew is dry in sunny to cloudy days, and specifically, the tea leaves can be picked at 9-11 am and 2-5 pm in one day. The tea leaves are collected in sunny or cloudy days, and are not collected or collected less in rainy days, so that the quality of the tea leaves is improved.

The tea leaves are collected and should be transported to a processing factory for withering. The time can be shortened as much as possible during storage and transportation, the moving times are reduced, and the storage and transportation are required to meet the requirements of ventilation, heat dissipation and sun shading and thin spreading so as to prevent the green leaves from being stacked too thick, too tight and too long to cause mechanical damage and piling burning. Thereby avoiding the quality reduction of the tea leaves to the maximum extent.

Referring to step S102 above, the leaves are withered to allow the leaves to dehydrate and soften until the tops of the leaves sag. The standard of withering is that the top of the green leaves is bent, the second leaves obviously droop and most leaves lose luster, the water loss rate is about 10-16%, and the quality of withering is reduced by too heavy or too light withering, which is not beneficial to processing the finished product of the raw tea. It should be noted that the withering standards of different green leaves such as tea plant varieties and tea leaf old tenderness are different, for example, large leaves with thick leaves should be withered heavily, and green leaves should be withered heavily when they are tender, otherwise, the green leaves should be light.

Optionally, the withering method comprises: sunlight withering, heating withering and indoor natural withering. Wherein the sunlight withering history is short, usually about tens of minutes, and the energy is saved, and the withering effect is optimal. For example, the leaf spreading amount is 0.5 kilograms per square meter to 1.5 kilograms per square meter, and the withering process can be slightly performed for 1 to 2 times for about 20 to 40 minutes in total, so as to achieve the withering standard. The leaf spreading amount is 1 kilogram per square meter and 2 kilograms per square meter, the whole withering process can be slightly turned for 2-3 times, and the total time is about 30-60 minutes, so that the withering standard is reached.

In an embodiment of the present invention, when withering the newly picked green leaves, it is preferably done by solar withering, and specifically, when the green leaves are withered on a mat, a cloth pad or a water sieve in a sunny day, the green leaves can be placed on the withering device for withering. The green leaves can be prevented from falling to the ground by the withering tool, meanwhile, the green leaves can be prevented from being scalded under the condition of strong illumination, particularly, the green leaves cannot be directly placed on a cement terrace to wither during the strong illumination at noon, and therefore the green leaves are very easy to scald. In rainy days, the withering by heating can be adopted, and the withering by heating further comprises withering by a green-making machine and withering by a withering trough. When the withering trough is used for withering, heat can be supplied by using an efficient indirect heating type coal-fired hot air furnace, hot air flows under the withering trough, the temperature of the hot air is 28-30 ℃, the thickness of the spread leaves is 15-20 cm, the time is 30-60 minutes, and the withering trough can be slightly turned once every 10-20 minutes. When the withering machine is used for withering, a 90-type long machine is selected for full-scale withering, the hot air temperature is 30-32 ℃, the machine is turned for several turns every 10-15 minutes, the total duration of anhydrous green is 1.5-2.5 hours, and the total duration of rainwater green is about 3-4 hours.

And after the withering is finished, continuing to execute the step S104 to perform green-making, so that the withered green leaves further run through water and are fermented until the green leaves are red.

The green-making is a key step for forming green leaf red edging and quality style peculiar to the oolong, the whole process is formed by blowing, rocking and standing in sequence in a circulating way, and the green-making in production comprises green-making by a green-making machine, manual green-making, semi-manual green-making, green-making by a pachyrhizus frog and other green-making modes. In practical application, the green-making mode can be selected according to specific situations, and the invention is not limited to this.

In order to improve the quality of the finished tea (i.e., the green leaves with red edges) and further improve the taste and flavor of the finished tea, in a preferred embodiment of the invention, the room temperature of the green-making workshop can be maintained at 21-23 ℃, and green-making is carried out at the room temperature. In the preferred embodiment, the green-making temperature is 21-23 ℃, and the green-making is carried out in the temperature range, so that the green-making leaves exert the best quality situation. The fine manipulation tea can be obtained based on the scheme provided by the preferred embodiment, the fine manipulation tea with superior quality can be obtained, the production efficiency of high-quality finished tea can be improved, and the fine manipulation tea has special mouthfeel which is thick, not astringent, tasty and sweet.

In an embodiment of the present invention, the green-making step may include three sub-steps: blowing air, namely blowing air to the withered green leaves so as to further drive the green leaves to move; shaking green, namely putting the green leaves into a green shaking machine to rotate and shake green so as to enable the green leaves to collide and rub with each other and ferment so as to generate red edges; standing, and stopping rocking to allow the green leaves to be subjected to standing fermentation; and in the whole green-making step, the three sub-steps are cycled for 6 times in sequence.

The water leakage refers to the process of conveying the water of the withered green leaves from the tea stem vein to the leaves, and the green leaves are converted from soft and lusterless to erect and dim and show a 'returning to the sun' state. In the green rocking process, the edges of the leaves are gradually damaged and uniformly deepened due to mutual collision between the green leaves, the red edges can be formed after fermentation and oxidation, and in the standing fermentation process, the green leaf contents are gradually oxidized and changed to emit natural flower and fruit flavors, so that the special high flower fragrance of the oolong and the flavor advantages of red and green tea are formed.

In a preferred embodiment of the invention, the duration of the 6 blows decreases successively from 30 minutes of the first blow to 2 minutes of the sixth blow. Preferably, the duration of each blow may be: 30/20/10/10/5/2 min. Due to the fact that the duration of the air blowing is short, the withered green leaves can not only further move water, but also retain water, and therefore the quality of finished tea is further improved.

In a preferred embodiment of the invention, the duration of the 6 shakes increases from 1 minute for the first shake to 20 minutes for the sixth shake. Preferably, the duration of each shaking may be: 1/2/5/10/15/20 min.

In a preferred embodiment of the invention, the duration of the 6 restings increases successively from 50 minutes of the first resting to 80 minutes of the sixth resting. Preferably, each standing time can be as follows: 50/60/70/70/80/80 min.

The green-making process of the withered green leaves is described below by taking the green-making machine as an example.

When the green-making machine is used for making green, the withered green leaves can be loaded into the green-making machine to two thirds of the capacity of the green-making machine, or after the tea leaves are withered in the machine to meet the requirement, the process is circulated for 6 times according to the sequence of blowing → shaking → standing, the green-making duration is 9-10 hours, the blowing time is gradually shortened each time, the shaking and standing time is gradually increased each time, and the green-making is finished until the green-making reaches the mature standard. The basic standard of green-making maturity is as follows: the green leaves are in a spoon shape, green bottom and red edge, the surface of the green stem skin of the tea is in a dehydrated wrinkle shape, the fragrance is low-heavy and thick flower and fruit fragrance, and the green leaves are in a loose and stiff feeling when touched by hands.

For step S104, in an embodiment of the present invention, the green-making the withered green leaves at room temperature in the green-making workshop further includes: the room temperature condition of the green-making workshop is kept without any additional heat source during green-making; and the green-making machine is not heated or hot air is input into the green-making machine. In the embodiment, the green-making process does not need heating, and the green-making is only carried out at the room temperature of the green-making workshop, so that the energy can be saved, and the production cost can be reduced.

Further, maintaining the room temperature conditions of the green-making plant without any additional heat source during green-making may include: the room temperature condition of the green-making workshop is kept by means of heat provided by sunlight during green-making; or the room temperature condition of the green-making workshop is maintained by means of the heat provided by the hot wind when the withering trough is used in the withering step.

In an embodiment of the present invention, the maintaining of the room temperature condition of the green-making plant without any additional heat source during green-making may further include: the room temperature condition of the green-making workshop is maintained by means of an exhaust fan of the green-making workshop.

And (6) after the green-making reaches the mature standard, executing step S106, deactivating the green, and stopping fermentation of the fermented green leaves through high-temperature deactivation of the green. Optionally, the green leaves meeting the green-making standard are placed in a big iron pan, and the tea is continuously fried for 8-10 minutes at the temperature of 300 ℃. The tea frying can be carried out by manual stir-frying or mechanical stir-frying, the manual stir-frying mode is a manual de-enzyming mode, and the mechanical stir-frying mode is a semi-mechanical de-enzyming mode.

In an embodiment of the invention, the water-removing process can be carried out in a roller water-removing machine mode. The key points of the water-removing machine are described below. The water-removing machine is used for cleaning fine sand and stones and wet tea leaves in the cylinder before the first use of the tea making machine every season after the tea making machine is used for the first time or is not used for a long time. The cylinder temperature is required to be raised to more than 230 ℃ before green entering, and the hand feeling is judged: the back of the hand is stretched into 1/3 of the middle of the barrel to obviously feel hot. The green feeding amount each time is as follows: the 110 model is 80-100 jin, and the 90 model is 50-60 jin. The enzyme deactivation time is about 7-10 minutes. The maturity standard is that the leaves are dry and soft, the edges of the leaves are white and bubbly, no water overflows and the hands feel sticky after the hands are tightly kneaded, and the green air is completely removed and the tea leaves are fragrant. The green tea needs to be discharged completely quickly during discharging, particularly the tail amount discharged from the pot needs to be quickly, otherwise the tail is easy to be burnt by fire, so that the raw tea soup is turbid and scorched, which is commonly called as the pot pulling phenomenon. The heating time for enzyme deactivation needs to be controlled by high temperature of strong fire in the early middle stage and low temperature of low fire in the later stage.

The fixation is a mark for finishing the green-making, and is a main factor for fixing the quality of the raw tea and the green-making quality. The protease activity in the green leaves is mainly destroyed at high temperature, the green leaves after green making are prevented from being continuously oxidized and fermented, and meanwhile, part of moisture of the green leaves after green making is lost to be in a hot soft state, so that basic conditions are provided for subsequent rolling.

After completing the fixation, step S108 is executed to twist the green leaves, and the green leaves after fixation are twisted into a strip shape. The rolling is a main factor for forming the appearance of the Wuyi rock tea and influencing the tea leaf preparation rate, and manual rolling and mechanical rolling can be used. When manual kneading is used, special thin bamboo strips can be used for kneading the Li. When mechanical rolling is used, special tea rolling machines of 30 type, 35 type, 40 type, 50 type, 55 type and the like can be used. The key points of the use of the rolling machine are introduced below, the green leaves after being enzyme-deactivated need to be quickly contained in the rolling machine for hot rolling, the best effect can be achieved, the green leaf loading amount needs to reach the height of a tea containing barrel of the rolling machine from 1/2 to the full barrel, the principle of gradually increasing pressure after light pressure is observed during rolling, the pressure needs to be reduced for 1-2 times midway, the automatic turning, mixing and shaping of the green leaves in the barrel are facilitated, an indicator on the rolling machine can be observed when the pressure is light, and the whole process needs 5-8 minutes. The small-sized machines such as model 35 and model 40 have heavier rolling degree, and the pressure and rolling time can not be excessive to avoid excessive broken powder and chassis, while the large-sized machines such as model 50 and model 55 have lighter tea rolling force, especially when the green leaves are too old, the heavy pressure needs to be applied to prevent the phenomena of loose tea strips, excessive tea leaves and no fall.

And after the rolling is finished, continuing to execute the step S110, and drying to dry the strip-shaped green leaves to prepare the finished product of the raw tea.

The drying step can comprise multiple steps, the green leaves twisted into strip shapes need to be quickly dried for one step at once, and can not be placed for a long time, otherwise, the finished dry tea is easy to generate stuffy taste, and the quality of the tea is reduced. Optionally, the strand-shaped green leaves are dried once within 30-40 minutes, the hand-touch tea leaves with prickle hand feeling can be used as a finishing mark of the drying once, and then the green leaves can stand for 2-4 hours and are dried twice. The first drying temperature of the dryer depends on the actual conditions such as the area of the dryer, the traveling speed and the air quantity, and the second drying temperature is slightly lower than the first drying temperature by about 10 ℃ until the dryer is dried. The main function of drying is to stabilize the quality of tea leaves, supplement the shortage of enzyme deactivation and enable the tea leaves to be stored for a long time without deterioration.

In one embodiment of the present invention, a 6CH series automatic chain slat dryer or a hand dryer is used. The first drying temperature of the dryer is 130-150 ℃, the leaf spreading thickness is l.5 cm, the time is 10-15 minutes, and the weight loss rate is 25-35%. And after the first drying, screening out broken powder, yellow pieces and light floating objects, spreading for cooling (standing) for 1-2 hours, wherein the thickness of the spread material is 3-5 cm, so that the temperature of the leaves is reduced, and the water in the leaves is redistributed. The drying temperature is 80-100 ℃, and the drying is carried out until the moisture content of the finished tea reaches below 7 percent.

According to the scheme provided by the invention, the newly picked green leaves are withered firstly, so that the green leaves are dehydrated and softened until the top ends of the green leaves bend and droop, then the withered green leaves are further dehydrated and fermented until the red edges of the green leaves appear through green making, then the green making is finished, then the green removing is carried out, the fermentation of the fermented green leaves is stopped through the high-temperature green removing, then the rolling is carried out, so that the green leaves after the green removing are rolled into a strip rope shape, and the strip rope-shaped green leaves are dried through drying to prepare the finished product of the raw tea. It should be noted that in the green-making step, the withered green leaves are subjected to green-making in the green-making workshop at the room temperature, the room temperature of the green-making workshop is kept at 21-25 ℃, and the green-making duration is 9-10 hours, so that the finished product of the mao tea on the upper layer of the quality can be prepared, and the Wuyi rock tea product produced by taking the finished product of the mao tea as the raw material has the advantages of good freshness, sweet aftertaste, no foreign flavor, lasting fragrance and after-taste for ten times. Furthermore, because the green-making is carried out in the green-making workshop at room temperature, no extra heat source is needed in the green-making process, the production process is simplified, the resource consumption is greatly reduced, and the production cost is greatly reduced.

Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments can be modified or some or all of the technical features can be equivalently replaced within the spirit and principle of the present invention; such modifications or substitutions do not depart from the scope of the present invention.

Claims

1. A primary processing method of Wuyi rock tea is used for processing newly picked green leaves into finished product raw tea, and comprises the following steps:

withering to soften the green leaves until the top of the green leaves bends and sags, wherein the water loss rate is 10-16%;

rolling, wherein the green leaves after enzyme deactivation are rolled into a strip cord shape; and

drying to make the strip-shaped green leaves dried to prepare finished product raw tea;

performing green-making on the withered green leaves at the room temperature of a green-making workshop, wherein the room temperature of the green-making workshop is kept at 21-25 ℃, and the green-making lasts for 9-10 hours;

wherein the green-making step comprises three substeps:

blowing, namely blowing air to the withered green leaves so as to further drive the green leaves to run;

rocking green, namely placing the green leaves in a rocking machine to rotate and rock green so as to ensure that the green leaves collide and rub with each other and ferment to generate red edges;

and, in the whole green-making step, the three substeps cycle in sequence 6 times;

wherein the duration of the 6 times of air blows is gradually reduced from 30 minutes of the first air blow to 2 minutes of the sixth air blow, the duration of the 6 times of green shaking is gradually increased from 1 minute of the first green shaking to 20 minutes of the sixth green shaking, and the duration of the 6 times of standing is gradually increased from 50 minutes of the first standing to 80 minutes of the sixth standing.

2. The method of claim 1, wherein the green plant room temperature is maintained at 21-23 ℃.

3. The method of claim 1, wherein the green-making of the withered green leaves at room temperature conditions in a green-making plant comprises:

the room temperature condition of the green-making workshop is kept without any additional heat source during green-making; and is

4. The method of claim 3, wherein maintaining room temperature conditions of the green plant without any additional heat source during the green making comprises:

the room temperature condition of the green-making workshop is kept by means of heat provided by sunlight during green-making; or

5. The method of claim 4, wherein said greening while maintaining room temperature conditions of a greening plant without the aid of any additional heat source further comprises: