长炒青绿茶的揉捻工艺

长炒青绿茶的揉捻工艺

Rolling technology of long fried green tea

揉捻是炒青绿茶经过杀青之后塑造条状外形的一道工序,对于提高茶叶的滋味浓度有重要的作用。目前,大多数绿茶的揉捻已实现机械化,所以今天我们主要介绍利用揉捻机对炒青绿茶进行揉捻。

Rolling is a process of shaping the strip shape of roasted green tea after being killed. It plays an important role in improving the taste concentration of tea. At present, most of the green tea rolling has been mechanized, so today we mainly introduce the use of the kneading machine to roll the roasted green tea.

长炒青绿茶的揉捻工艺插图

目前绿茶常用的揉捻机型号有四个:40型、45型、55型、60型。40型的意思就是揉捻机的揉桶直径是40厘米,其他型号同理。揉捻绿茶时,型号过大过小都不好,最合适也最常用的是55型的。

At present, there are four common types of green tea kneading machines: 40, 45, 55 and 60. Type 40 means that the diameter of the kneading barrel of the kneading machine is 40 cm, the same for other models. When rolling green tea, the model is too large or too small is not good, the most suitable and most commonly used is type 55.

绿茶的揉捻工艺有两种:冷揉和热揉。

There are two kinds of rolling techniques for green tea: cold rolling and hot rolling.

(1)冷柔

(1) Cold and soft

冷揉是指杀青叶经过摊凉后再进行揉捻,嫩叶的揉捻一般采用冷揉。因为嫩叶纤维少,韧性大,角质层薄,水溶性果胶含量多,揉捻时容易形成条索,嫩叶冷揉后能保持黄绿明亮的汤色和嫩绿的叶底。

Cold rolling refers to the rolling of the green leaves after cooling. The rolling of young leaves generally adopts cold rolling. Because the tender leaves have less fiber, greater toughness, thin cuticle, and more water-soluble pectin content, it is easy to form strips when rolling, and the tender leaves can keep the bright yellow green soup color and the tender green leaf bottom after cold rolling.

长炒青绿茶的揉捻工艺插图1

(2)热揉

(2) Hot kneading

热揉是指杀青叶不经过摊凉而是趁热进行揉捻,老叶一般采用热揉。因为老叶纤维多,叶质粗硬,揉捻时不容易成条。杀青时叶质受热变软,有利于揉紧条索,减少碎末茶,提高茶叶的外形品质,所以采用热揉。

Hot rolling refers to rolling the green leaves when it is hot instead of cooling. The old leaves are usually kneaded by hot rolling. Because the old leaf fiber is many, the leaf quality is thick and hard, it is not easy to form a strip when rolling. In the process of removing green leaves, the heat will soften the leaves, which will help to tighten the strips, reduce the broken tea and improve the appearance quality of the tea. Therefore, hot rolling is adopted.

投叶量也要适度把握,投叶太少,会降低揉捻加压的效果,难以揉紧条索;投叶太多,叶子在揉桶内翻动受阻,揉捻不均匀,很容易出现碎片末和扁条。

The amount of leaves should also be controlled appropriately. Too few leaves will reduce the effect of rolling pressure and it is difficult to knead the strip; if too many leaves are thrown, the turning of the leaves in the kneading barrel is blocked, and the rolling is uneven, so it is easy to have debris and flat strips.

常用的四个型号的投叶量一般是:40型10公斤,45型15公斤,55型35公斤,60型65公斤。

The leaf amount of the four commonly used models is: 10 kg for 40 type, 15 kg for 45 type, 35 kg for 55 type and 65 kg for 60 type.

长炒青绿茶的揉捻工艺插图2

揉捻时有一个非常重要的加压过程,对于茶叶条索的松紧、扁碎有很大的影响;揉捻的轻重,对茶叶组织的破损率和内质上的色香味影响更大。

There is a very important pressing process in the process of rolling, which has a great influence on the tightness and flattening of tea strips; the degree of rolling has a greater impact on the damage rate of tea tissue and the color and flavor of endoplasmic.

加压的原则是由轻到重,再由重到轻。

The principle of pressurization is from light to heavy, and then from heavy to light.

如果整个揉捻的时间是30分钟,那么加压程序一般是:5分钟时进行空压或者松压,过12分钟后进行加压,再过12分钟进行加压,最后1分钟进行空压或松压。

If the whole rolling time is 30 minutes, the pressurization procedure is generally as follows: 5 minutes for air pressure or loosening pressure, 12 minutes for pressure, 12 minutes for pressure, and the last minute for air pressure or loosening pressure.

长炒青绿茶的揉捻工艺插图3

一个完整的揉捻过程应该持续多长时间,根据三条原则去判断:一是看揉捻叶的老嫩,二是看揉桶直径的大小,三是看揉捻叶条索的紧结度。55型的揉捻机,揉捻一、二级鲜叶的时间是20~25分钟。

How long a complete rolling process should last depends on three principles: one is to see the tender and old leaves; the second is to look at the diameter of the kneading barrel; the third is to see the tightness of the rope. The time of rolling the first and second grade fresh leaves is 20 ~ 25 minutes.

揉捻机的转速也十分重要,一般以每分钟48~50转最佳。如果太快,会产生较多的碎茶,影响茶叶品质。

The rotation speed of the rolling machine is also very important, generally 48 ~ 50 revolutions per minute is the best. If it is too fast, it will produce more broken tea and affect the quality of tea.

未经允许不得转载:饮茶乎 » 长炒青绿茶的揉捻工艺

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