炒青绿茶是怎么进行干燥的

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长炒青绿茶的干燥工艺

Drying technology of long fried green tea

今天我们主要介绍长炒青绿茶的干燥工艺,但在干燥之前,还有一道工艺叫做解块筛分,我们先做一个简单的介绍。

Today we mainly introduce the drying technology of long fried green tea. But before drying, there is another process called deblocking screening. Let’s make a brief introduction.

之所以有解块筛分这道工艺,是因为杀青的茶叶经过揉捻后,很容易形成大大小小的团块,需要利用解块机将团块解散。解块时,还要同时配上筛网,将揉碎的茶叶筛出来,提高毛茶的品质。

The reason for this process is that after the tea is rolled, it is easy to form large and small agglomerates, which need to be dissolved by the machine. When deblocking, it should be equipped with a screen at the same time to screen out the crushed tea, so as to improve the quality of Maocha.

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解块筛分完成后,接下来就是非常重要的干燥工艺。经过杀青、揉捻、解块筛分后,茶叶的含水率仍然高达60%左右。如果这时就直接进行炒干,那么茶叶就会重新形成团块,而且茶汁黏在锅壁上形成锅焦,导致炒出来的茶叶带有烟焦味。所以最好的办法是将茶叶放在烘干机上烘一会儿,也就是业内说的进行“烘二青”后,再放入锅中炒干,就能避免团块和烟焦味。

After deblocking and screening, the next step is a very important drying process. The moisture content of the tea is still as high as 60% after being cut green, rolled, broken and screened. If the tea is directly fried at this time, the tea will be re formed into a lump, and the tea juice will stick to the wall of the pot to form a pot coke, resulting in the fried tea with a burnt smell. So the best way is to put the tea on the dryer for a while, that is to say, after the “two green” is roasted, and then put into the pot to dry, you can avoid lumps and burnt smoke.

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进行“烘二青”时,去除多少水分应该要掌握适当,一般将茶叶的含水率降到35%~40%这个范围就最好。这时的茶叶,用手捏富有弹性,但是又不会捏成茶团,不松散,带有一点点黏性,就符合接下来锅炒的要求了。

In the process of “baking two green”, how much water should be removed should be controlled properly. Generally, it is best to reduce the moisture content of tea to 35% ~ 40%. At this time, the tea is full of elasticity by hand, but it will not be squeezed into a tea ball, not loose, with a little stickiness, which meets the requirements of the next pot frying.

目前,炒青绿茶的炒干方法有很多,最常见的有两种:

At present, there are many ways to stir fry green tea, the most common are two:

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(1)烘→滚

(1) Baking → rolling

先在烘干机上进行“烘二青”,然后用瓶式炒干机滚炒至干燥。这是炒青绿茶的标准干燥工艺,炒出来的毛茶条索紧直,碎末茶少,品质优良。

First, “bake two green” on the dryer, and then use the bottle type frying machine to stir fry until dry. This is the standard drying process of roasted green tea. The roasted green tea is tight and straight, with less broken tea and good quality.

(2)滚→滚

(2) Roll? Roll

采用这个方法,茶叶不需要经过“烘二青”,而是用滚筒杀青机或者瓶式炒干机滚炒至干燥,所以又被称作“一滚到底”。

In this way, tea leaves do not need to be “roasted for two times”. Instead, the tea leaves are roasted with a roller type green killing machine or a bottle type drying machine until they are dried. Therefore, they are also called “one rolling to the end”.

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在过去,“一滚到底”的方法并不受待见,因为缺点很多,炒干的茶叶外形松泡,茶身圆而钩曲,色泽枯灰,看上去就像是陈茶。但是近年来,通过提高茶叶采摘的嫩度,延长揉捻的时间至1.5~2.5小时,通过这个方法也能炒制出外形和内质都非常好的炒青绿茶,所以这种“一滚到底”的炒干方法已经被绝大多数炒青绿茶所接受和使用。

In the past, the method of “rolling to the end” was not popular because of its many disadvantages. The shape of the roasted tea was loose, its body was round and crooked, and its color was dry and gray. It looked like old tea. However, in recent years, by improving the tenderness of tea picking and prolonging the rolling time to 1.5-2.5 hours, the roasted green tea with good appearance and internal quality can also be prepared through this method. Therefore, this “one roll to the end” frying method has been accepted and used by the vast majority of roasted green tea.

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