ʻO ke kī ʻeleʻele kekahi o nā ʻano kī nui i hana ʻia a lawe ʻia aku ma koʻu ʻāina. ʻEkolu ʻano kī ʻeleʻele ma koʻu ʻāina: kī ʻeleʻele Souchong, kī ʻeleʻele Gongfu a me kī ʻeleʻele haʻihaʻi. I ka makahiki 1995, ua ho'āʻo maikaʻi ʻia ke kī ʻeleʻele huaʻai a pua pua.

ʻO nā hiʻohiʻona maikaʻi o ke kī ʻeleʻele pua a me ka hua: paʻa a pololei nā kaula; ʻo ka pua a me ka hua ʻala, ʻoi aku ka ʻala a lōʻihi; he ʻala pua ʻokoʻa ko ke kī sopa. ʻO kāna mau kaʻina hana maʻamau e like me kēia;

1. Nā mea maka lau hou

ʻO nā mea maka o ka pua a me ka hua ʻeleʻele kī maʻamau he Golden Peony, Mingke No. 1, Mingke No. 2, Daphne, Yellow Rose, Meizhan, White Bud Qilan, Purple Rose, Chungui, Chunlan, Narcissus, Astragalus, Bergamot, a me Eight. Nā mea make ʻole. ʻO nā lau hou o nā ʻano kī oolong maikaʻi loa e like me ke kī. Manaʻo ʻia e koho ma waena o 10:00 a me 16:00 i ka lā lā, a ʻo ka ʻohi ʻana i ke awakea i ka lā lā ka mea maikaʻi loa.

2. mae ka lā

ʻO ka maloʻo ʻana o ka lā ka mea e nalowale ai ka wai o nā lau hou, ʻoi aku ka palupalu a paʻakikī o nā lau, e maʻalahi ai ka ʻōmaʻomaʻo (a i ʻole ka lulu ʻana i ka ʻōmaʻomaʻo); I ka wā o ka maloʻo, piʻi aʻe ka neʻe ʻana o ka wai o ka cell i loko o nā lau hou, hoʻonui ʻia ka permeability o ka membrane cell, hoʻonui ʻia ka hana enzyme, a hoʻoheheʻe ʻia nā pūhui macromolecular, pau ka ʻala o ka mauʻu, a he hapa nā mea ʻala. hoʻokumu ʻia. E hoʻohana i kahimīkini maloʻo kīi nā lā pōʻeleʻele no nā hana maloʻo.

3. Haʻalulu a hula paha

ʻO ka lōʻihi o ka hoʻomaloʻo ʻana a me ka hoʻomaloʻo ʻana e pili ana i ka palupalu o nā mea maka, ke kaumaha o ke kaumaha o ka maloʻo ʻana o ka lā, ka mahana a me ka haʻahaʻa o ka lumi maloʻo i loko, a me ka paʻakikī fermentation o nā ʻano like ʻole.

1.Douqing

E kau i hoʻokahi ʻōpuʻu a me hoʻokahi lau a i ʻole hoʻokahi ʻōpuʻu a me ʻelua a ʻekolu paha lau i mae i ka lā ma luna o ka mīkini hoʻoluliluli, a lulu i ka pinepine o 100 mau manawa/min. ʻO ka manawa lulu mua ma kahi o 4 kekona. ʻO ka ʻōpio ka mea maka, ʻoi aku ka pōkole o ka manawa; ʻO Narcissus, ʻEwalu Immortals Tea, a me Golden Peony nā ʻano maʻalahi e hoʻomoʻa ʻia, no laila ʻo ka manawa pōkole loa; ʻO ka ʻano ʻano Tieguanyin ka mea paʻakikī loa i ka ferment, no laila e lōʻihi ka manawa; ʻO nā ʻano like ʻole ʻelua. ma waena.

2.Dang Qing

E ninini i nā mea maka liʻiliʻi i wehe ʻia i ka lā a maloʻo i loko o kahi mīkini hoʻomaʻamaʻa wikiwiki. ʻO ka manawa hoʻomaka mua he 2 a 3 mau minuke. Ma hope o ka pau ʻana o ka blanching, e hohola i nā huahana i loko o ke kaʻina hana ma ka pale maloʻo me ka mānoanoa o 1.5 cm, ʻo ka manawa hoʻolaha ʻo 1.0 ~ 1.5h. No ka lua o ka manawa, ʻo ka wikiwiki o ka mīkini ʻōmaʻomaʻo he 15r / min, ʻo ka manawa ʻōmaʻomaʻo he 5 a 7 mau minuke, ʻo ka waiho ʻana ma hope o ka hoʻokuʻu ʻana i ka mīkini he 2 mau hola, a ʻo ka mānoanoa ma kahi o 1.5cm. ʻO ka ʻōmaʻomaʻo a ʻaʻole paha no ke kolu o ka manawa e pili ana i ke kala o nā lau.

4. ʻO ka maloʻo maoli o loko

ʻO nā kūlana o waho e pili ana i ka maloʻo, ʻo ia ka mahana, ka haʻahaʻa, ka ea a me ka mānoanoa o nā lau. Pono e hoʻokuʻu ʻia ka lumi maloʻo ma nā ʻaoʻao a pau a pale i ka lā pololei. ʻO ka mahana kūpono o ka lumi maloʻo he 23 ~ 26 ℃, a ʻo ka haʻahaʻa pili kūpono he 65% ~ 75%. ʻO ka haʻahaʻa pili e pili ana i ka ʻano like ʻole.

5. Kawili ʻana

1. Nā koi ʻenehana

E kaomi mālie no ka manawa lōʻihi, e hoʻopili i ke kaomi i nā pae, e kaomi māmā i nā lau ʻōpio a kaomi nui i nā lau kahiko, māmā mua a kaumaha, e wāwahi loa i nā puʻupuʻu. ʻOi aku ka nui o ka curling ma mua o 90%, a ʻoi aku ka nui o ka haki ʻana o ka lau ma mua o 80%.

2. Kneading ala

ʻO ka manawa e hoʻohana ai maea mīkini wiliwilipili i ka palupalu o nā lau hou. Pono e kaomi maʻalahi a kāwili ʻia nā mea maka no ka manawa lōʻihi. Hoʻokahi ʻōpuʻu a me ʻelua lau e kāwili ʻia no 45 a 60 mau minuke; hoʻokahi pua me ʻelua a ʻekolu mau lau e kāwili ʻia no 90 mau minuke. ʻO ka hui mua he 60 mau minuke. Pono e kāwili hou ʻia ke kī noodle, a he 30 mau minuke ka manawa e kāwili hou ai.

(1) Hoʻokahi pua a ʻelua lau

Pumi ea no 5 mau minuke → kaomi māmā no 10 mau minuke → kaomi maʻamau no 5 a 15 mau minuke → hoʻokuʻu i ke kaomi no 5 mau minuke → kaomi maʻamau no 12 a 18 mau minuke → hoʻokuʻu i ke kaomi no 5 mau minuke.

(2) Hoʻokahi pua, ʻelua a ʻekolu paha lau

Knea mua: kaomi ea no 5 minuke → kaomi māmā no 5 minuke → kaomi maʻamau no 15 minuke → kaomi wehe no 5 minuke → kaomi maʻamau no 12 minuke → kaomi kaumaha no 12 minuke → kaomi wehe no 5 mau minuke; kawili hou (sieved ti ma hope o ka wehe ʻana a me ka nānā ʻana): kaomi māmā no 3 mau minuke → kaomi maʻamau no 3 mau minuke → kaomi kaumaha no 20 mau minuke → kaomi wehe no 4 mau minuke.

(3) ʻO ka wehe liʻiliʻi a waena

Knea mua: kaomi ea no 3 mau minuke → kaomi māmā no 5 mau minuke → kaomi maʻamau no 5 mau minuke → kaomi kaumaha no 17 mau minuke → kaomi wehe no 3 mau minuke → kaomi māmā no 3 mau minuke → kaomi maʻamau no 5 mau minuke → kaomi kaumaha no 17 mau minuke → kaomi hoʻomaha no 5 mau minuke.

Knea hou (ka ma hope o ka wehe ʻana a me ke kānana ʻana): kaomi māmā no 3 mau minuke → kaomi maʻamau no 3 mau minuke → kaomi kaumaha no 20 mau minuke → kaomi wehe no 4 mau minuke.

3. Deblocking a me ka kānana

Hoʻopau ʻia nā lau i ʻōwili ʻia e amīkini paʻi kī, ka mea e pono ai e wawahi i na pōpō kī, me ka ʻole o nā ʻeke kī. Pono nā lau i kāwili ʻia ma ke kānana a ʻo ka mānoanoa he 1cm.

6. Hoʻopalapala

1. Nā koi ʻenehana

ʻO ka mahana fermentation o kamīkini hoʻoheheʻe kīʻO 24 ~ 26 ℃, ʻo 90% ~ 95% ka haʻahaʻa, a hou ka ea. ʻO ka manawa fermentation i loko o ka lumi fermentation he 2 a 3 mau hola; ka fermentation ma ke kaiapuni maoli: 3 a 6 mau hola no ke kī puna a me 1 a 2 mau hola no ke kī kauwela a me ke kauwela. ʻO ka mānoanoa o nā lau i hoʻomoʻa ʻia i ka wā e laha ʻia ai: ʻo ka ʻōpuʻu ʻōpio me hoʻokahi a ʻelua paha lau he 4 a 6 knm, hoʻokahi pua me ʻelua a ʻekolu paha lau he 6 a 8 knm, a ʻo ka mea liʻiliʻi loa he 10 a 12 knm ma waena. No ka fermentation ma kahi kūlohelohe, haʻahaʻa ka mahana o ka puna kī a mānoanoa nā lau, ʻoiai ʻo nā lau o ke kauwela a me ke kī ʻūlū e lahilahi. E hoʻoulu i hoʻokahi manawa i kēlā me kēia 0.5 hola.

7. Ka maloo ana

1. ʻO ka hoʻomoʻa mua

ʻO ka mahana maloʻo e pili ana i ka degere o ka fermentation o nā lau kī. ʻO ka mahana maloʻo mua o ka lau kī me ka pae fermentation maʻamau he 100-110 ℃, a ʻo ka mānoanoa o nā lau lau he 1.5-2.0cm. Hoʻomaloʻo ʻia ka lau kī i ka amea maloʻo kīa hiki i ka 70-80% maloʻo, a laila waiho ʻia e hoʻomaha no kahi hola 1. ʻO ka mānoanoa o nā lau lau he 3-5cm.

2. Ke ahi wāwae

ʻO ka mahana o ka makani he 85 ~ 90 ℃, ʻo ka mānoanoa o nā lau lau he 2.0 ~ 2.5cm, a maloʻo nā lau a maloʻo loa. ʻO ka maloʻo lua, hoʻoluʻu i ka waena, e pili ana i ke kumu o ka "wela kiʻekiʻe, wikiwiki, manawa pōkole". Ma hope o ka hoʻomaloʻo mua ʻana, hiki i ka wai o ka lau kī ma kahi o 25%, a laila hoʻomaha ʻia nā lau kī i ka mīkini. Ma hope o ka wela wela, ʻo 5.5% a 6.5% ka makū o nā lau kī.

3.Nānā

Wahi a ke kaʻina kānana kī ʻeleʻele kung fu, ʻohi kaʻawale ʻia nā mea mai ke ala ponoʻī, ke ala puni kino, a me ke ala māmā. ʻO kamīkini kānana kīhana i ke koho makani, ke koho ʻana i ke kumu, a me ka hui ʻana o ka huahana.

4. Kaʻana ʻana

Hana ʻia nā kī kūikawā, papa mua, a me ka papa lua me nā mea ʻala pua a me nā hua. E hōʻalo i nā ahi kiʻekiʻe a me nā ahi kahiko e hōʻoia i ka hoʻokō ʻana o ka makū o nā lau kī i nā kūlana. ʻO ke ana wela o kamīkini kī kīaia ma kahi o 80°C. ʻO ke kumu o ke kī pae ʻekolu, ʻo ia ka wehe ʻana i ka makū, astringency, a me nā ʻono ʻē aʻe i loko o nā lau kī, hoʻomaikaʻi i ka mellowness o ka ʻono, a mālama i ka ʻala pua a me ka hua i ka nui loa.