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'<p align="center"></p><div align="left"></div><p>红袍茶工艺</p><p>采摘</p><p>红袍的采摘和一般绿茶不同, 鲜叶采摘标准为新芽芽叶成熟 (开三或四叶), 无地表水, 无损伤, 鲜, 均匀。新鲜的叶子不能太嫩, 太嫩, 变成茶香低, 味苦, 不嫌老, 太老味弱, 香气便宜。并且应尽量避免在雨天和露水、不同品种、不同的岩石、山阳和干湿不同的 Chaqing, 不要混淆。</p><p>主系统</p><p>红袍的生产工艺与绿茶和红茶工艺相结合, 是最工艺、技术要求最高、最复杂的茶叶类。</p><p>该方法极为精细, 基本生产工艺包括: 枯萎-----------------------绿→干包装→搓捻→烘干→茶叶等工艺。</p><p>枯萎：</p><p>枯萎是新鲜树叶中水分流失的过程。该标准是新尖端的顶部弯曲, 第二叶明显下垂和大部分表面损耗的光泽, 失水率约 10%-15%。这个过程对形成红袍的味道和是否有一种醇厚的品味有着很大的关系。其中, 日光枯萎是最好的枯萎方式。枯萎, 新鲜的叶子放在山谷的垫子, 布垫, 如枯萎的装置, 厚度的叶子 1-2kg/平方米。当太阳强时, 两个凉爽, 绿色度的叶子光泽消失, 绿色的气体不明显, 香气溢出, 柔软的叶子, 举行茶树芽的基础, 顶叶可以自然下垂的程度。</p><p>做绿色:</p><p>绿色是形成红色长袍的重要阶段, 是一个持续的枯萎和发酵的过程, 其高度的技术, 一方面促进多酚化合物在酶氧化, 另一方面, 以限制其速度。当你做绿色, 你应该使用独特的手势动摇绿色。在水筛中, 凉爽的绿叶不断滚动和翻转, 叶片边缘组织损伤是由叶片边缘的碰撞、摩擦和挤压引起的, 促进了叶片的氧化和转化。静摇后, 使茎叶在水中均匀分布, 再摇动、摇动再静, 所以重复7-8 次, 逐渐形成其独特的品质特征。摇动次数和时间, 视绿叶变化 (风味和叶色) 而定, 俗称 "见绿做绿"。在下半场的舞台上, 必要时辅以 "做手" 来弥补缺乏动摇的绿色。"做手" 是握手左右互相抚摸, 重复几次, 但不用力, 动作自然。一般摇绿法先轻后重, 静时间先短后长, 多抖少做。质量上乘的原料, 则只摇不干。</p><p>判断做绿色适中与否, 通常是郁梁第二叶, 对叶呈亮黄色, 叶缘为焦色, 叶缘近叶边缘呈淡黄色, 近主脉和叶柄为黄绿色, 俗称 "叶子" 为绿叶理想 s大。早于招标原料, 叶片由于失水不平衡而收缩的凹面上的 "勺形" 摸手, 软如棉, 后期原料硬化有刺感。嗅闻, 小草逐渐被花香所取代, 芬芳到成熟的香味转化, 即兰花香, 用一种安静而清澈, 浓浓而不泥泞, 清香的感觉。做绿岩茶在生产中占有特殊的地位, 最长的时间, 一般需要8-12h。如果匆忙, 苦味不清, 就会给茶的味道带来不良影响。</p><p>固定：</p><p>完成是绿色过程的标志, 是固定的茶叶质量和做绿色品质的主要因素。主要采取高温破坏 Chaqing 中的酶活性, 防止绿叶的连续氧化, 同时使绿叶失去一些水分处于热软状态, 为背部提供基础条件。道路捏合工艺。其固定标准: 叶片状态干燥柔软, 叶张边缘白色气泡状, 手揉紧后无水溢流, 手感粘稠, 绿气使清香即可。需要迅速出绿灯时, 特别是最后端的锅需要快, 否则容易过度变焦, 使茶茶汤出现多云和焦炭, 即俗称 "拉锅"。热需要掌握在中期高温下, 后期低火低温出锅。</p><p>揉捻:</p><p>揉捏是武夷岩茶形成的主要因素, 影响茶叶生产的速度。揉捏应做: 固定叶需要快速盛入揉捻机中, 以达到最佳效果, 适量的茶叶用麻花机盛满茶桶1/2 多至全桶, 揉捏过程要把握第一次轻压1-2 次, 即使用轻重光, 以方便茶叶在桶内自动混合。第一次摩擦后可以放入煎锅中, 使软茶回搓, 也增加了固定的不足。并使茶叶中的茶汁在糖、酶等直接接触高温锅, 轻度结焦和形成石茶韵无知, 时间仅 30s, 但质量起着很大的作用。除了使酒吧紧结, 还要提高茶叶的浓度。揉捏技术与初揉相同, 揉20以下可进行 "拼搏向上向下烘烤"。</p><p>挣扎向上向下烘烤:</p><p>摇滚茶 "挣扎向上向下烘烤" 在一个封闭的烘焙室与笼子。在不同温度下 (90-120 ℃) 的 "水流法" 操作。使揉叶体验高、低、高温的烘烤, 可达六或七的干烘。整个过程超过10分钟。快速, 紧凑的工作, 它也被称为 "旋风水烘烤。</p><p>风机、凉绳和镐:</p><p>奋力向上烘烤烘烤后, 将风扇端到胶片上, 然后传播凉爽的 5-6h, 以增强成熟的作用, 使口感和酒精、色砂黄和 Purun。在采摘和除去茎和茶之后, 它可以被重用。</p><p>炖热拳: 采摘后的茶叶带到90-100 ℃文 1-2h, 然后改用70-90 ℃低温 "慢火煨"。这是武夷岩茶独特的工艺, 提高汤的色泽, 泡沫, 口感醇, 香气成熟等有很好的效果。最后热拳击, 还有热处理工艺, 质量也有一定的好效果。</p><p>精制</p><p>精制红袍的主要工艺包括: 茶叶→分拣→筛分→采摘→风选择→初始烘烤→均匀堆→采摘杂项拳击。茶叶配料系统: 配料应根据成品茶叶的生产要求, 制定不同的生境、不同季节、不同水平的茶叶比例的正常方案。混炼应遵循实施标准的原则, 稳定质量, 兼顾大局, 统筹安排, 充分利用和提高效率。</p>' |
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array (
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),
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'tid' => 1,
'url' => 'https://www.puerwang.cn/chashangchanong/index.html',
'total' => '请使用count标签查询',
'field' =>
array (
),
),
34 =>
array (
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'name' => '茶具茶几',
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'seo' =>
array (
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'list' => 'list.html',
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'admin' =>
array (
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array (
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'add' => '1',
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'del' => '1',
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array (
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array (
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),
'is_post' => 1,
'tid' => 1,
'url' => 'https://www.puerwang.cn/chajuchaji/index.html',
'total' => '请使用count标签查询',
'field' =>
array (
),
),
) |
乌龙茶是中国六大茶类之一，为中国特有茶类，距今已有300多年的历史
普洱茶的烟味是怎么来的？有烟味的普洱茶到底好不好，还能不能买
常有人说好茶不用闷？那六大茶类里，可以越闷泡越香甜的茶有哪些？
新手入门快速了解普洱茶，普洱茶新手基础知识合集
中国各种茶，看看你都喝过多少
普洱茶有哪些独有的特点，能够俘获这么多“发烧友”？
