Detailed Explanation of the Mechanized Processing Technology of Qumao-shaped Tea

Qumao tea has a relatively high degree of mechanized processing, and its processing workflow includes fresh leaf spreading - fixation - cooling - rolling - initial drying - shaping - tip raising - full drying.

Fixation: The fixation method for fresh leaves used to process Qumao-shaped tea is the same as that for fresh leaves used to process needle-shaped tea. The fixed leaves are required to be evenly and thoroughly fixed, with an emerald green color, and must not turn yellow or dark. The moisture content of the fixed leaves is between 50% and 55%, and a good tea aroma is released.

Rolling: Use small rolling machines such as Model 25 and Model 30, with 2000 to 4000 grams of leaves per barrel, rolling lightly without pressure for 5 to 7 minutes. It should not be too long, so as to prevent tea juice from overflowing and affecting color and tip display.

Initial drying: Use a small dryer, with the air inlet temperature controlled between 130 and 140°C. Spread the leaves thinly and dry quickly. Dry until the moisture content of the leaves being processed is about 40%, then remove from the machine to cool, and let them regain moisture for 15 to 20 minutes.

Shaping: For shaping Qumao-shaped tea, you can use the 6CB-180 Bichun tea shaping machine, the 6CCQ-50 Qumao stir-frying and drying machine, the 6CL-30 famous tea spiral rolling machine, the 6CSG-50CD7 double-pot Qumao machine, the 6CRQ-60 bottle-type Qumao machine, etc. Generally, the temperature is controlled between 60 and 80°C. While shaping and drying at the same time, attention should be paid to ventilation to maintain the formation of a good color in the leaves being processed. The time is generally 20 to 30 minutes. When the tea strips curl and the moisture content is 10% to 12%, they can be removed from the machine and spread to cool.

Tip raising: The exposure of white tips is the unique feature of Qumao-shaped tea. In the manual processing of famous high-quality Qumao-shaped tea, tip raising is relatively simple and easy. At present, mechanical tip raising generally uses various types of tip-raising and final-drying machines, such as the 6CLH-40(D) hexagonal tip-raising and final-drying machine and the 6CLH-40 tip-raising and final-drying machine. During tip raising, the temperature is controlled at 50 to 60°C to keep the leaves being processed soft under heat, which is beneficial for tip raising. The tip-raising time is generally 10 to 15 minutes. Remove from the machine when the fine hairs stand out and the leaves being processed appear to be fully covered with white tips.

Full drying: For full drying of Qumao-shaped tea, you can use a miniature famous high-quality tea dryer, the 6CH941 Biluochun dryer, the 6CH-901 Biluochun dryer, etc. For the final firing of Qumao-shaped tea, a gentle fire is generally used, and the temperature should be controlled between 60 and 70°C. The time depends on the moisture content of the leaves being processed when they are put into the dryer. Remove from the machine when the moisture content drops to 5% to 6% and the tea leaves are fully dry, then cool and store.

There are many types of famous high-quality tea, and the processing methods of other types of famous high-quality tea can be understood by analogy and quickly mastered.