What kind of fragrance is the fragrance of Phoenix duck poop? What is the difference between the characteristics of Phoenix single cluster and Wushu single cluster?

Fried roll-preliminary shaping

In the process of frying, high temperature and short-time heating treatment will inactivate the enzyme instantly and prevent oxidation for a long time, so as to stabilize the quality and characteristics of fermented tea. Deep frying and rolling take turns, repeating twice to form a shape. In the first stage, when the temperature of the pan reaches 140-160 degrees Celsius, put 1-2 kilograms of leaves into the pan and fry for 4-5 minutes, then remove from the pan. While the stir-fried tea leaves remain hot, the blocks formed are separated by continuous rolling by hand (sometimes using a tea winder). When the leaves form a main strip, put it back in the pan, heat it to 100-120 degrees Celsius, and fry for another 3-4 minutes. Slowly, the leaves are heated, become soft, a little sticky, and can form a ball when grasped. When the leaves give off a smell of green and grass, and then give off a fragrance, it shows that deep frying is enough. At this point, the leaves lose about 20-30% of their moisture. The softened leaves are rolled into a tight strip, and as the tea is squeezed, the cells are destroyed by about 40-50%, leaving them on the surface of the leaves, showing the glossy appearance of the leaves. When the tea is brewed, the expression of fruit juice on the leaf particles increases the intensity of the tea.

Drying

Tea dried bamboo basket (how long to bake the cage), heated with charcoal. Drying is carried out in two stages:

The temperature of the first drying, called Mao-huo, is about 80-90 degrees and is set for 40 minutes, allowing the leaves to dry about 30-40% moisture. After drying for the first time, remove the leaves from the heated bamboo basket, release them gently and let them cool for 30 minutes.

The second drying is called foot fire (Zu-huo) for 20 minutes at 50-60 degrees C. After that, put out the fire while the tea is still in the bamboo basket until it is fully dry, which may take 2-3 hours. The remaining moisture content of the dried product is about 5%.