Cov tshuaj yej dub matcha yog ua tiav los ntawm cov tshuaj yej tshiab los ntawm cov tshuaj yej tshiab los ntawm kev ziab, fermentation, thiab ziab, thiab tshuab sib tsoo trafine. Nws cov yam ntxwv zoo muaj xws li cov ntsej muag zoo nkauj thiab cov xim av, xim av liab xim, mellow thiab qab zib aroma, thiab sib sib zog nqus liab xim xim.

Piv nrog dog dig dub tshuaj yej, cov hmoov dub dub muaj qhov zoo heev particle loj (feem ntau nyob ib ncig ntawm 300 mesh, thiab aroma yog tib yam li dog dig dub tshuaj yej. Cov tshuaj yej tshiab nyob rau lub caij nplooj ntoo hlav, lub caij ntuj sov, thiab lub caij nplooj zeeg tuaj yeem ua rau ultrafine dub tshuaj yej hmoov, thiab lub caij nplooj zeeg tshiab yog qhov zoo tshaj plaws cov ntaub ntawv.

Cov kauj ruam ua rau cov txheej txheem ntawm Dub: Cov nplooj tshiab → Rhuav tshem tawm thiab tshuaj ntsuam →

(1) withering

Lub hom phiaj ntawm winerering yog tib yam li ua cov tshuaj yej dub.

Muaj peb txoj kev ntawm weatering: witting lub trough withering, ntuj withering, thiab hnub muaj weatering. Cov hau kev tshwj xeeb yog tib yam li cov tshuaj yej dub. WILTING DEGLECT: Cov nplooj saum npoo poob nws cov lus qhia, cov nplooj xim zoo nkauj, nws tuaj yeem yog cov xim liab, thiab cov ntxhiab tsw ntsuab tau ploj mus, nrog cov tshuaj tsw qab. Yog tias cov ntsiab lus noo noo yog siv los tswj, cov ntsiab lus ya raws yuav tsum tau tswj hwm ntawm 58% thiab 64%. Feem ntau, nws yog 58% mus rau 61% nyob rau lub caij nplooj ntoo hlav, 61% rau 64% rau lub caij ntuj sov thiab lub caij nplooj zeeg, thiab lub cev yuag yuav tsum yog 30% thiab 40%.

(2) dov

Rolling Dub Tshuaj yejHmoov tsis muaj kev txiav txim siab seb nws zoo li cas. Nws lub hom phiaj yog kom rhuav tshem cov duab hlwb, pub polyphenol oxidase nyob rau hauv nplooj los nkag mus rau hauv kev sib cuag nrog polyphenol tebchaw, thiab txhawb fermentation los ntawm kev ua ntawm oxygen hauv huab cua.

Rolling thev naus laus zis: Chav nyob rau dov dej dub tea hmoov yog tswj tau ntawm 20-24 ℃, nrog cov txheeb ze cov av noo ntawm 85% -90%. Nws tuaj yeem nqa tawm siv 6CR55 siv lub tshuab dov. Kev Ntsuas Cov Qauv: Cov nplooj pub mis pub rau ib lub thoob lossis tshuab yog li 35kg; Kev txhuam hniav thiab sib ntswg yuav tsum tau nqa tawm hauv theem rau txog li 70 feeb, nrog cov ntaub ntawv ib lossis sab saud tau peb zaug, txhua zaus rau 20, 30, thiab 20 feeb feem; Tshiav cov ntaub ntawv nyoos hauv qab no Qib 2 ob zaug, txhua lub sijhawm rau 35 feeb, thiab tsis txhob thov kev siab rau thawj 35 feeb.

Dov SOLDES: Cov nplooj caws thiab ua cov nplaum los ntawm tes, tso cai rau cov tshuaj yej ntxuav kom tau tag nrho tsis poob. Cov nplooj yog ib nrab liab thiab emit lub zog muaj ntxhiab tsw zoo.

(3) splitting thiab tshuaj ntsuam

Tom qab txhua tus dov, cov tshuaj yej yuav tsum tau sib cais thiab sieved, thiab cov tshuaj yej uas yuav tsum tau fermented nyias.

(4) fermentation

Lub hom phiaj ntawm fermentation yog txhawm rau txhim kho qib ua kom cov enzidation, tsim cov xim zoo nkauj, thiab cov xim ntawm ultrafine cov hmoov. Fermentation thev naus laus zis: Sab hauv tsev ntsuas kub ntawm 25-28 ℃, txheeb ze cov av noo ntawm ntau tshaj 95%. Kis kev sib tw tawm ntawm ib tuab ntawm 6-8cm thiab nruab nrab nplooj nrog ib thickness ntawm 9-10cm, thiab ferment rau 2.5-3.0h; Cov nplooj qub yog 10-12 cm thiab lub sijhawm fermentation lub sijhawm yog 3.0-3.5 teev. Fermentation degree: Cov nplooj yog liab hauv xim thiab emit lub zog kua ntxhiab tsw qab.

(5) Lub cev qhuav dej thiab ziab khaub ncaws

① Lub cev qhuav dej thiab ziab lub hom phiaj: Siv cov kev kub siab kom rhuav tshem cov kev ua kom puas cov enzyme, tsis txhob fermentation, thiab kho cov khoom ua tau zoo. Txoj kev evaporation txuas ntxiv tso cov ntxhiab tsw ntsuab, txuas ntxiv tsim cov tshuaj aroma.

② Lub cev qhuav dej thiab ziab tshuab: tom qabfermentation, cov nplooj tau tsim ib qho yooj yim dub tshuaj yej xim. Yog li, cov teeb meem tiv thaiv tuaj yeem tsis quav ntsej thaum ua ultrafine teas hmoov los ntawm lub cev qhuav dej thiab cov khoom siv tuaj yeem siv nrog lub tshuab ziab khaub ncaws. Kom qhuav tau muab faib ua thaum pib ziab thiab txaus kom qhuav, nrog lub sijhawm txias ntawm 1-2 teev nyob rau hauv nruab nrab. Lub hauv paus ntsiab lus ntawm cov kev kub siab thiab nrawm yog tsuas yog mastered thaum ziab, nrog ntsuas kub ntawm 100-110 feeb. Tom qab pib ziab, cov nplooj noo noo cov ntsiab lus yog 18% -25%. Tam sim ntawd txias txias tom qab pib ziab, thiab tom qab 1-2 teev ntawm dej repomisitive, ua kom qhuav. Ko taw kom qhuav yuav tsum ua raws li cov ntsiab cai ntawm qhov kub tsawg thiab qeeb qeeb. Qhov kub yuav tsum tau tswj ntawm 90-100 ℃ rau 15-18 feeb. Tom qab ko taw kom qhuav, noo noo cov ntsiab lus ntawm cov nplooj yuav tsum yog qis dua 5%. Nyob rau lub sijhawm no, cov nplooj yuav tsum tau tsoo rau hauv cov hmoov los ntawm txhais tes, nrog xim tsaus thiab du thiab muaj zog aroma.

(6) ultrafine pulverization

Tus txheej txheem no txiav txim siab qhov me me ntawmTshuaj yej Dub HmoovCov khoom lag luam thiab ua si lub luag haujlwm txiav txim siab hauv cov khoom zoo. Zoo li cov tshuaj yej ntsuab hmoov, cov hmoov tshuaj ntsuab dub muaj qhov sib txawv ultrafine sib tsoo lub sijhawm vim muaj cov khoom sib txawv ntawm cov khoom sib txawv. Cov laus dua cov ntaub ntawv nyoos, ntev dua lub sijhawm sib tsoo. Nyob rau hauv ib txwm muaj xwm txheej, cov khoom crushing siv tus ncaj qws txoj cai rauj rauj yog siv rau crushing, nrog ib rab riam rau 15kg thiab lub sijhawm sib tsoo ntawm 30 feeb.

(7) Cov Khoom tiav Ntim

Zoo li cov tshuaj yej ntsuab hmoov, dub tshuaj yej cov khoom muaj cov hmoov me me thiab yooj yim tuaj yeem nqus noo noo los ntawm chav tsev kub, ua rau cov khoom lag luam rau hauv lub sijhawm luv. Cov txheej txheem xim dub dub yuav tsum tau ntim khoom kom sai thiab khaws cia hauv qhov chaw nres tsheb txias nrog qhov ntsuas kub ntawm 0-5 ℃ kom paub tseeb cov khoom lag luam zoo.