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Detailed Explanation of the Processing Technology of Fangping Xiangming Tea

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Fresh leaf harvesting standard: During the one month before and after Qingming (Tomb-Sweeping Day), harvest Fuding Dabaicha (Fuding Great White Tea) from whole buds to one bud with one leaf initially unfurled. Buds are required to be plump, uniform, and fresh. Do not harvest rain-soaked leaves, pest-damaged or diseased buds, or purple buds. Scales, stems, old leaves, and foreign matter must not be included. Spreading: After the buds and leaves arrive at the factory, they must be thinly spread 1-2cm thick on clean bamboo trays. The time should be controlled at 6-8 hours to promote the release of some moisture and grassy odor, until a fresh fragrance emerges. Fixation: Use a Model 50 famous tea fixation machine. When the temperature at 1/3 of the cylinder mouth reaches 12

Fresh leaf harvesting standard: During the one month before and after Qingming (Tomb-Sweeping Day), harvest Fuding Dabaicha (Fuding Great White Tea) from whole buds to one bud with one leaf initially unfurled. Buds are required to be plump, uniform, and fresh. Do not harvest rain-soaked leaves, pest-damaged or diseased buds, or purple buds. Scales, stems, old leaves, and foreign matter must not be included.

Spreading: After the buds and leaves arrive at the factory, they must be thinly spread 1-2cm thick on clean bamboo trays. The time should be controlled at 6-8 hours to promote the release of some moisture and grassy odor, until a fresh fragrance emerges.

Fixation: Use a Model 50 famous tea fixation machine. When the temperature at 1/3 of the cylinder mouth reaches 120°C, begin feeding leaves. The leaf feed rate is 2.5±0.5kg/h; fixation time is 3 minutes. The fixation degree is set as three treatments with moisture contents of ①60±2%, ②55±2%, and 50±2%.

Cooling: Use a withering trough with forced air to rapidly cool the freshly removed fixed leaves, then thinly spread them on bamboo trays and let stand for 0.5h. Next, put them into an 85°C dryer for 3 minutes to achieve secondary fixation and initial drying, so as to further lose water and facilitate aroma development.

Strip sorting and flattening for shaping: Use an electric furnace-type five-trough famous tea multi-function machine. During strip sorting, the temperature treatments for the five troughs are respectively set to

　　①55-70℃；

　　②70-80℃；

③85-100°C; each strip-sorting leaf feed amount is 0.5±0.1kg; the flattening and shaping process is divided into

①No rod added;

②Rod added throughout, rod weight 100g/piece;

③Alternating rod-added and no-rod, with an interval of about 1 minute; rod weight 100g/piece.

④Alternating rod-added and no-rod, with an interval of about 1 minute; rod weight 250g/piece

Cooling and moisture redistribution: After strip sorting and shaping are completed, remove from the trough for cooling and moisture redistribution. The purpose is to make the moisture distribution uniform. Time: 0.5-1h.

Drying: To further lose water and set the shape and to develop aroma, use a 6CHW3-type automatic famous tea dryer. The air inlet temperature is set to

　　①65-75℃；

　　②75-85℃；

③85-95°C; spread leaf thickness about 1 cm, dry continuously for 20-30 minutes, until the tea core breaks when folded by hand or crumbles into powder when rubbed by hand, and the moisture content is below 7%, which is the appropriate degree.

Its processing technology is summarized as:

Fresh leaves → spreading → fixation → cooling → initial drying → strip sorting and shaping → cooling and moisture redistribution → full firing and drying → picking and refining → grading and packaging

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