The bitterness and aroma of rock tea often accompany him, like a Taiji yin and yang fish, blending and repelling each other. The goal of green is to eliminate bitterness as much as possible, retain the aroma, and achieve a just right balance to produce a high-quality tea that is excellent, fragrant, flavorful, and shape-like.
The principle of doing green. Under the appropriate temperature and humidity, by shaking the tea leaves many times to collide and rub against each other, the edge of the leaf is gradually damaged, the color is uniform and deepened, and the "green leaves and red edges" are formed after oxidation and fermentation. In the process of static fermentation, the tea inclusions are gradually oxidized and transformed, releasing the natural aroma of flowers and fruits, forming the unique aroma of oolong tea, and at the same time having the flavor characteristics of black tea and green tea.
Do the green way. There are two main ways to make rock tea: traditional manual and machine, both of which use the method of shaking and standing alternately. Shake and stand alternately 5-10 times for more than 6-12 hours. The degree of shaking is from light to heavy, and the standing time is from short to long.
How it works. 1.Hand-made green: spread the withered leaves thinly on the water sieve, and the first green leaves weigh about 0 for each sieve5-0.8kg。The operating procedure is to shake the green and repeat 5-7 times. The number of shakes gradually increases, up to more than 10 times, until the smell of green is shaken. The standing time is lengthened step by step, and the thickness of the leaf is also thickened each time, and multiple sieves can be used to superimpose until the standard is reached.
2.Comprehensive green making machine: The withered green leaves are loaded into the comprehensive green making machine, which is about two-thirds of the machine's capacity. Repeat more than 5-6 times according to the program of blowing, shaking, and standing, lasting 6-7 hours. The blowing time is gradually shortened, and the shaking and resting time is gradually increased.
The aim of this process is to ensure that the tea leaves are properly processed to achieve the best quality requirements.
For details, please refer to: Shao Changquan, "Rock Rhyme" (Fuzhou: Strait Literature and Art Publishing House, 2017); Invasion and deletion.