Hydraulic press

Times: 2019-12-05

Hydraulic press

Is Fuding white tea cake black tea or white tea? Room temperature and humidity: for spring tea with natural withering process, the withering temperature is 15℃ to 25℃, and for summer and autumn tea, the temperature is 25℃ to 35℃. Process flow: fresh leaves → withering → (light kneading) → roasting → gross tea → shaping → picking → re-roasting → finished tea. Weighing with steaming tea cylinder on electronic scale, weighing 350g net weight of dry white tea, tea stored for a longer period of years, as point tea should be steamed after using tide process, spraying 20m1 water evenly on tea leaves, otherwise the processed tea cake is easy to loose and affect the appearance.

The tea cakes taken off from the hydraulic machine are spread on the bamboo curtain to cool down to room temperature, then slowly unroll the cloth bag and spread on the bamboo curtain to cool down. Black tea is a fully fermented tea, which is a tea refined by a series of processes such as withering, kneading (cutting), fermentation and drying with suitable tea tree new tooth leaves as raw materials. Zhenghe white tea is made of tea Zhenghe Da Bai tea variety as raw material, and the produced Zhenghe white tea has the quality characteristics of fresh and pure, fragrant and cool.

Then how is Zhenghe white tea made? The picking time of white tea fresh leaves starts from spring tea, which varies according to the region, tea tree brand and tea making type; the picking standard of white tea fresh leaves is also divided according to the grade of white tea; the picking standard of white hair silver needle is fat single bud; the picking standard of white peony is one bud 1 or 2 leaves; the picking standard of Shou Mei and Gong Mei is single leaf; according to the seasonal distinction, it can be roughly divided into spring tea, summer tea and autumn tea; the tea of different seasons, its The characteristics of tea in different seasons are also different.

Withering process is an important step in making white tea and a key link in forming the quality of white tea; after the fresh leaves are picked down for a period of time, most of the veins and leaf sheets remain intact, and the water in the fresh leaves will continue to be transported and start to evaporate and lose water in a specific environment of temperature, humidity, light and airflow; during the initial production of white tea, different withering methods can be adopted according to different climatic adjustments, so as to produce white tea with excellent quality. Also on baking, baking can make the tea stop fermentation, set the aroma, adjust the soup color, disperse the miscellaneous taste, prevent mildew, and prolong the shelf life; this step is very critical, and the purpose is to dry and enhance the aroma. On the steamer, put on the pot, add water, cover the pot, heat it, put the weighed steaming tea tube, put it on the round hole of the pot lid for steaming; steam for about 45 seconds; if it is aged tea, you need to extend it for 60 seconds, not steaming through, it will also appear loose. After pressing, spread it on the bamboo curtain, put it at room temperature, slowly unroll the cloth bag and spread it on the bamboo curtain to cool; when pressing large cakes or bricks, it also needs to be shaped with a mold to avoid loosening or deformation.

Hydraulic press