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岳西翠尖

茶百(bai)科 2023-11-21 21:59:24

岳西翠尖(jian)

岳西翠尖[Yuexi CuijianD 產于安徽岳西的尖形烘青綠茶。研(yan)制(zhi)于1992年(nian)。采摘(zhai)一(yi)芽一(yi)葉(xie)(xie)初展(zhan),經殺青、做形、烘焙制(zhi)成(cheng)。分(fen)一(yi)級(ji)(ji)和(he)二級(ji)(ji)。舒展(zhan)挺直,色澤翠(cui)綠(lv)鮮(xian)活,嫩香高長,滋味鮮(xian)醇,葉(xie)(xie)底(di)嫩綠(lv)勻整。主銷(xiao)合肥、南京等大中城市。

岳西翠尖的(de)制(zhi)作工(gong)藝

岳西翠尖機械制作的主要工藝為“殺青、整形、烘干”。 1、殺青:將新鮮原料通過殺青機進行高溫處理,去除青氣和部分水份。殺青過程要注意:(1)先開動殺青滾筒(宜40型),燃燒預熱。(2)殺青溫度控制在130°左右。(3)每次投葉量70—80克/次,每分鐘均勻投葉10次,共約750克。(4)原料在殺青機里的停留時間約2分鐘左右。要求原料通過殺青后,手捏柔軟、青氣消失,清香顯現,但不得有焦邊、紅梗、紅葉等外觀缺陷。殺青后的茶葉原料應自然攤涼后才能轉入下一道工序。
2、整形(又稱理條):將殺青后的原料通過理條機,在加熱的過程中整理成岳西翠尖茶的基本形狀。整形過程要注意:(1)機械提前預熱。(2)理條機槽內溫度達到90°時(手離槽面約5cm高處有熱燙感),為適宜整形溫度。(3)將經殺青后的茶葉原料均勻投放到理條機槽內,使其均勻受熱,在機械的振動和往復運動中快速擠滑成條。(4)整形時間為3分鐘左右。要求整形后的茶葉色澤翠綠鮮活,條形自然緊湊呈梭狀,不能有卷曲、蓬松、焦邊等明顯外觀缺陷。通過整形后的半成品宜進行自然攤涼。
3、烘(hong)(hong)(hong)(hong)(hong)(hong)干(gan)(gan)(gan)(gan)(gan):將(jiang)整(zheng)形(xing)后的(de)茶葉半成(cheng)品通過烘(hong)(hong)(hong)(hong)(hong)(hong)干(gan)(gan)(gan)(gan)(gan)機(ji)(ji)處理,去其部(bu)分(fen)水份,提高茶葉香氣(qi)。烘(hong)(hong)(hong)(hong)(hong)(hong)干(gan)(gan)(gan)(gan)(gan)分(fen)二(er)次(ci)進行,經第一(yi)次(ci)烘(hong)(hong)(hong)(hong)(hong)(hong)干(gan)(gan)(gan)(gan)(gan)后要求達到七成(cheng)干(gan)(gan)(gan)(gan)(gan),然后自然攤(tan)涼,再進行第二(er)次(ci)烘(hong)(hong)(hong)(hong)(hong)(hong)干(gan)(gan)(gan)(gan)(gan),直至烘(hong)(hong)(hong)(hong)(hong)(hong)到足干(gan)(gan)(gan)(gan)(gan)。烘(hong)(hong)(hong)(hong)(hong)(hong)干(gan)(gan)(gan)(gan)(gan)時要注意:(1)烘(hong)(hong)(hong)(hong)(hong)(hong)干(gan)(gan)(gan)(gan)(gan)機(ji)(ji)提前預熱;(2)烘(hong)(hong)(hong)(hong)(hong)(hong)干(gan)(gan)(gan)(gan)(gan)溫度,第一(yi)次(ci)125°左右,第二(er)次(ci)在(zai)110°左右;(3)將(jiang)整(zheng)形(xing)后或經第一(yi)次(ci)烘(hong)(hong)(hong)(hong)(hong)(hong)干(gan)(gan)(gan)(gan)(gan)后的(de)半成(cheng)品均勻攤(tan)散在(zai)烘(hong)(hong)(hong)(hong)(hong)(hong)干(gan)(gan)(gan)(gan)(gan)機(ji)(ji)導(dao)葉板或輸葉帶;(4)烘(hong)(hong)(hong)(hong)(hong)(hong)干(gan)(gan)(gan)(gan)(gan)時間:第一(yi)次(ci)6-7分(fen)鐘,第二(er)次(ci)8分(fen)鐘左右。通過烘(hong)(hong)(hong)(hong)(hong)(hong)干(gan)(gan)(gan)(gan)(gan)的(de)茶葉色澤翠(cui)綠,條形(xing)緊湊自然,茶香凸現(xian),含水率≤8%。符合岳西翠(cui)尖茶的(de)外形(xing)、滋味、香氣(qi)特征(zheng)。不能有卷曲、蓬(peng)松、焦(jiao)糊(hu)、黃變現(xian)象發生。

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