As we mentioned earlier, round fried green tea is actually “pearl tea”. Because Pingshui town in Zhejiang Province is the main distribution center of round roasted green tea, it is also known as “pingshuizhu tea”, “Pinglv” and “pingchaoqing”.
There are six primary processing techniques of round fried green tea: killing green tea, rolling green tea, two green tea, small pot, Double pot and large pot.
(1) Kill the green
The green killing technology of round roasted green tea is basically the same as that of long fried green tea. The principles of “high temperature green tea, high temperature first and low temperature”, “combination of throwing and depressing, throwing more and less depressing” and “killing young leaves old and killing old leaves tender” should be followed.
In terms of the quality of green leaves, round fried green tea has its own requirements. The moisture content of green tea leaves should not be too low, otherwise it will affect the “round” quality during rolling and drying, so the water content is generally above 60%, which is a difference from long fried green tea.
After a short period of spreading, the leaves can be rolled. In terms of rolling time, the young leaves are about 10-15 minutes, and the old leaves are about 15-20 minutes. After rolling, the cell breakage rate was 45% ~ 60%.
After rolling, it is necessary to further kill the green. Generally, the drum drying machine is used, which is called “stir frying two green”. The purpose is to reduce the moisture content of the cyaniding leaves to the qualified range, so as to carry out the follow-up process.
When the moisture content is 65%, the second green time is about 1 hour, the moisture content is 60%, and the time is about 30 minutes. The water content of Erqing leaves directly affects the operation of the frying pot. If it is too dry, it is not easy to round; if it is too wet, it is easy to agglomerate, and the best moisture content is about 40%.
(4) Frying pan
The purpose of frying small pot is to make tender and broken leaves round while evaporating water. The temperature of the pot is generally between 120 ℃ and 160 ℃, and the temperature is relatively high. On the one hand, it can avoid the adhesion of tea juice in the pot, affecting the operation and the quality of tea; the second is that the higher temperature helps to round the finely broken leaves under the feet. The time of frying small pot is about 45 minutes. After frying, the water content of tea drops to 30% ~ 35%.
(5) Stir fry the right pot
The formation of granules, especially the formation of Yaoban tea granules, is produced in the process of round formation. When frying the right pot, the temperature of the pot gradually increased from 60 ℃ to 80 ℃, and the time was 2.5 ~ 3 hours, which was much longer than that of frying small pot. After frying, the water content of tea is reduced to 15% ~ 20%.
(6) Frying pan
The frying pan is further dried so that the particles formed in the pan are fixed and the remaining dough tea is rounded. The temperature of frying cauldron is from high to low, from 80 ℃ to 60 ℃, and the time is about 3 hours. This is the last drying process of round roasted green tea. After frying, the moisture content of tea is 6% ~ 7%.
It can be seen from the above that although frying the small pot, frying the right pot and frying the large pot are all the forming processes of round fried green tea, the purposes and requirements of each process are different, so there is a saying of “small pot feet, opposite pot waist, big pot head”.
Finally, in order to prevent the tea from losing water too quickly, it is necessary to cover it properly in the later stage of frying. The combination of throwing and stuffing, throwing more and less depressing, is helpful to form good shape particles.