概述
天(tian)(tian)(tian)(tian)目青(qing)頂(ding),又稱天(tian)(tian)(tian)(tian)目云(yun)霧(wu)茶(cha)(cha),產(chan)(chan)于浙江(jiang)臨安天(tian)(tian)(tian)(tian)目山(shan)(shan)(shan)(shan),這里古木參(can)天(tian)(tian)(tian)(tian),山(shan)(shan)(shan)(shan)峰靈秀(xiu),屬國(guo)(guo)(guo)家(jia)生態示(shi)范區和國(guo)(guo)(guo)家(jia)級自然(ran)保(bao)護(hu)區,素有(you)天(tian)(tian)(tian)(tian)然(ran)植物(wu)園之稱。天(tian)(tian)(tian)(tian)目山(shan)(shan)(shan)(shan)山(shan)(shan)(shan)(shan)高地帶氣候溫濕(shi),森林茂密,樹葉落地,形成(cheng)灰化棕色(se)森林土,腐植質(zhi)厚達(da)二十厘米(mi)左右,土壤(rang)疏(shu)松,色(se)黑(hei),呈酸性反應。終年云(yun)霧(wu)籠罩,山(shan)(shan)(shan)(shan)上霧(wu)日多,年平均有(you)二百五(wu)十天(tian)(tian)(tian)(tian)以上。茶(cha)(cha)樹多分布在(zai)(zai)海拔一千二百米(mi)以下,六百米(mi)以上的自然(ran)良好(hao)的山(shan)(shan)(shan)(shan)塢中(zhong)。天(tian)(tian)(tian)(tian)目山(shan)(shan)(shan)(shan)是我(wo)國(guo)(guo)(guo)重點產(chan)(chan)茶(cha)(cha)區,天(tian)(tian)(tian)(tian)目山(shan)(shan)(shan)(shan)茶(cha)(cha)在(zai)(zai)一千二百多年前(qian)的唐代已(yi)很(hen)有(you)名,經久不衰,據載,明代不斷有(you)天(tian)(tian)(tian)(tian)目山(shan)(shan)(shan)(shan)茶(cha)(cha)入貢,在(zai)(zai)九十年代中(zhong)期已(yi)被列入我(wo)公司有(you)機茶(cha)(cha)生產(chan)(chan)基地。天(tian)(tian)(tian)(tian)目青(qing)頂(ding)茶(cha)(cha)一直作為外銷有(you)機茶(cha)(cha),并在(zai)(zai)歐洲茶(cha)(cha)葉市場(chang)有(you)較高知名度。該茶(cha)(cha)制作工藝精細,原料上乘,其(qi)挺直成(cheng)條,葉質(zhi)肥厚,芽毫顯露,色(se)澤深綠,滋(zi)味鮮醇爽口(kou),清香持久,湯色(se)清澈明凈(jing),芽葉朵朵可辨,是色(se)、香、味俱(ju)全(quan)的茶(cha)(cha)中(zhong)佳品。
品質特征
"天目青(qing)頂(ding)條緊略扁(bian),開似雀舌,葉質(zhi)肥厚(hou),銀(yin)亮隱露,色(se)澤綠潤,滋味(wei)鮮醇(chun)爽口,清香持久,湯色(se)清澈(che)明凈(jing),芽(ya)葉朵(duo)朵(duo)可辨,色(se)、香、味(wei)俱(ju)佳。
工藝特色
青(qing)(qing)頂茶精細的(de)(de)采(cai)制工(gong)藝:青(qing)(qing)頂茶的(de)(de)采(cai)摘(zhai)(zhai)時間較晚。按采(cai)摘(zhai)(zhai)時間、標(biao)準和(he)焙制方法不同,茶色(se)按質(zhi)分為頂谷、雨前、梅(mei)尖(jian)、梅(mei)白、小(xiao)春五(wu)個品(pin)級。頂谷、雨前屬(shu)春茶,稱(cheng)“青(qing)(qing)頂”,茶芽(ya)最幼(you)嫩纖細,色(se)綠(lv)味(wei)美。梅(mei)尖(jian)、梅(mei)白稱(cheng)“毛峰”;小(xiao)春則屬(shu)高級綠(lv)茶。鮮葉(xie)(xie)采(cai)摘(zhai)(zhai)要求(qiu):選(xuan)晴天葉(xie)(xie)面露水干后(hou)開采(cai)。用(yong)手指合力提采(cai),不能(neng)用(yong)指甲掐,不能(neng)帶魚葉(xie)(xie);鮮葉(xie)(xie)標(biao)準為:一(yi)(yi)(yi)(yi)葉(xie)(xie)包一(yi)(yi)(yi)(yi)芽(ya),一(yi)(yi)(yi)(yi)芽(ya)一(yi)(yi)(yi)(yi)葉(xie)(xie)初(chu)展;一(yi)(yi)(yi)(yi)芽(ya)一(yi)(yi)(yi)(yi)葉(xie)(xie),一(yi)(yi)(yi)(yi)芽(ya)二葉(xie)(xie)。采(cai)下的(de)(de)鮮葉(xie)(xie)薄攤(tan)在潔凈的(de)(de)竹匾上,置陰涼處(chu)5~6小(xiao)時,使鮮葉(xie)(xie)的(de)(de)內含(han)物質(zhi)發生(sheng)緩(huan)慢的(de)(de)變化,以利于(yu)色(se)、香(xiang)、味(wei)、形品(pin)質(zhi)的(de)(de)提高。
在平(ping)鍋(guo)或電(dian)鍋(guo)內以(yi)高溫(wen)殺(sha)(sha)青(qing),鍋(guo)溫(wen)160℃左右(you),投(tou)葉(xie)(xie)量每鍋(guo)250克,用雙手(shou)或右(you)手(shou)在鍋(guo)內抖殺(sha)(sha),排除部分熱水汽;再以(yi)右(you)手(shou)抓葉(xie)(xie)在手(shou),以(yi)四指翻動殺(sha)(sha)青(qing)葉(xie)(xie);要(yao)使(shi)葉(xie)(xie)溫(wen)迅(xun)速升至(zhi)70°~80℃,以(yi)達到(dao)破壞酶的活性和避免(mian)產生紅(hong)莖紅(hong)葉(xie)(xie);待達到(dao)葉(xie)(xie)質柔軟、葉(xie)(xie)色青(qing)綠、有茶香出(chu)現(xian)時(shi)(shi),即可起鍋(guo),并(bing)將(jiang)殺(sha)(sha)青(qing)葉(xie)(xie)抖散在竹匾(bian)內攤涼(liang)。揉(rou)捻時(shi)(shi)將(jiang)毛茶放(fang)在粗麻布上輕(qing)(qing)輕(qing)(qing)搓(cuo)揉(rou),不使(shi)茶葉(xie)(xie)汁液外溢,并(bing)注意掌握輕(qing)(qing)、重、輕(qing)(qing)的手(shou)法,以(yi)保(bao)持(chi)茶品色澤綠潤;然(ran)后投(tou)葉(xie)(xie)于鍋(guo)炒(chao)二青(qing),投(tou)葉(xie)(xie)量每鍋(guo)200克左右(you),用雙手(shou)或右(you)手(shou)在鍋(guo)內透炒(chao),鍋(guo)溫(wen)從(cong)110℃逐漸降至(zhi)90℃,炒(chao)至(zhi)失重20%左右(you)起鍋(guo),將(jiang)結塊抖散在竹匾(bian)內冷卻,使(shi)茶條內水分調整均勻。
加工技術
鮮葉應分級驗收,不同(tong)級別、品種的(de)鮮葉要分開攤(tan)放(fang)和付制,壯齡、老齡茶樹鮮葉及晴天(tian)、雨天(tian)、露水(shui)葉也要分開攤(tan)放(fang)和付制。
(1)鮮(xian)(xian)(xian)葉(xie)(xie)攤(tan)(tan)放(fang)。鮮(xian)(xian)(xian)葉(xie)(xie)要(yao)均勻攤(tan)(tan)放(fang)在蔑墊(dian)或竹匾上,置于(yu)陰涼(liang)通(tong)風處。攤(tan)(tan)放(fang)厚(hou)度視鮮(xian)(xian)(xian)葉(xie)(xie)級別而定,頂谷和(he)雨前級鮮(xian)(xian)(xian)葉(xie)(xie)以(yi)芽(ya)葉(xie)(xie)間(jian)互不(bu)重疊為宜,梅尖和(he)梅白級鮮(xian)(xian)(xian)葉(xie)(xie)攤(tan)(tan)放(fang)厚(hou)度不(bu)超過1cm,小(xiao)青級鮮(xian)(xian)(xian)葉(xie)(xie)攤(tan)(tan)放(fang)厚(hou)度不(bu)超過3cm。攤(tan)(tan)放(fang)時(shi)間(jian)視環(huan)境溫、濕度及鮮(xian)(xian)(xian)葉(xie)(xie)萎凋情況而定,一般為6~8h,中間(jian)要(yao)輕翻1~2次,翻葉(xie)(xie)時(shi)要(yao)通(tong)過抖(dou)動蔑墊(dian)或竹匾來集攏鮮(xian)(xian)(xian)葉(xie)(xie),再用(yong)雙手將(jiang)葉(xie)(xie)均勻撒開,切(qie)忌用(yong)掃帚掃或用(yong)手捋,以(yi)免使芽(ya)葉(xie)(xie)紅變。攤(tan)(tan)放(fang)程(cheng)度以(yi)鮮(xian)(xian)(xian)葉(xie)(xie)含水率約70%,失重12%~14%,芽(ya)葉(xie)(xie)變軟,清香顯露時(shi)為適度。
(2)殺(sha)(sha)(sha)(sha)(sha)青(qing)(qing)(qing)。以(yi)(yi)高溫(wen)(wen)殺(sha)(sha)(sha)(sha)(sha)青(qing)(qing)(qing),殺(sha)(sha)(sha)(sha)(sha)勻殺(sha)(sha)(sha)(sha)(sha)透為(wei)(wei)原(yuan)則(ze)。采(cai)用(yong)30型或(huo)40型滾筒殺(sha)(sha)(sha)(sha)(sha)青(qing)(qing)(qing)機,投(tou)葉(xie)(xie)(xie)量(liang)應(ying)根據付制鮮(xian)葉(xie)(xie)(xie)級別及(ji)筒溫(wen)(wen)高地靈活掌(zhang)握,一(yi)般為(wei)(wei)15kg/h。殺(sha)(sha)(sha)(sha)(sha)青(qing)(qing)(qing)過程(cheng)中(zhong),筒內(nei)應(ying)有(you)連續(xu)的“噼(pi)啪”聲,無聲為(wei)(wei)筒溫(wen)(wen)過低,應(ying)及(ji)時(shi)提高溫(wen)(wen)度(du)或(huo)放(fang)慢投(tou)葉(xie)(xie)(xie)速度(du);“噼(pi)啪”聲過大(da)則(ze)鍋(guo)溫(wen)(wen)太高,應(ying)及(ji)時(shi)降低溫(wen)(wen)度(du)或(huo)增加投(tou)葉(xie)(xie)(xie)量(liang)。殺(sha)(sha)(sha)(sha)(sha)青(qing)(qing)(qing)時(shi)間為(wei)(wei)1.0~1.2min。殺(sha)(sha)(sha)(sha)(sha)青(qing)(qing)(qing)機出葉(xie)(xie)(xie)口下方應(ying)安裝(zhuang)排風(feng)扇,以(yi)(yi)利于(yu)及(ji)時(shi)吹散濕氣,同(tong)(tong)時(shi)可分(fen)離一(yi)部(bu)分(fen)魚葉(xie)(xie)(xie)和碎片(pian)。采(cai)用(yong)30型吹風(feng)出葉(xie)(xie)(xie)式殺(sha)(sha)(sha)(sha)(sha)青(qing)(qing)(qing)機殺(sha)(sha)(sha)(sha)(sha)青(qing)(qing)(qing),筒溫(wen)(wen)的控制同(tong)(tong)滾筒殺(sha)(sha)(sha)(sha)(sha)青(qing)(qing)(qing)機,投(tou)葉(xie)(xie)(xie)量(liang)約為(wei)(wei)10kg/h,時(shi)間為(wei)(wei)3~5min。以(yi)(yi)殺(sha)(sha)(sha)(sha)(sha)青(qing)(qing)(qing)葉(xie)(xie)(xie)手握成團,松手即散,略有(you)黏性,清(qing)香(xiang)顯露時(shi)為(wei)(wei)殺(sha)(sha)(sha)(sha)(sha)青(qing)(qing)(qing)適度(du),這時(shi)應(ying)開(kai)啟出葉(xie)(xie)(xie)風(feng)機,吹出殺(sha)(sha)(sha)(sha)(sha)青(qing)(qing)(qing)葉(xie)(xie)(xie),殺(sha)(sha)(sha)(sha)(sha)青(qing)(qing)(qing)葉(xie)(xie)(xie)質量(liang)優于(yu)滾筒殺(sha)(sha)(sha)(sha)(sha)青(qing)(qing)(qing)。殺(sha)(sha)(sha)(sha)(sha)青(qing)(qing)(qing)葉(xie)(xie)(xie)應(ying)及(ji)時(shi)攤晾(liang),至水分(fen)重(zhong)新分(fen)布,殺(sha)(sha)(sha)(sha)(sha)青(qing)(qing)(qing)葉(xie)(xie)(xie)回軟后(hou)再(zai)進入下一(yi)道(dao)工序(xu)。
(3)殺二(er)青(qing)。殺二(er)青(qing)宜(yi)選(xuan)用往(wang)復(fu)式多(duo)用機,鍋溫(wen)(wen)先高(gao)后低,起始溫(wen)(wen)度(du)越180℃,投葉量一(yi)般為(wei)(wei)每槽100g左(zuo)右。殺青(qing)1~2min后溫(wen)(wen)度(du)漸降(jiang)至70~80℃,然后再殺青(qing)1min左(zuo)右。殺二(er)青(qing)時(shi)(shi)槽鍋往(wang)復(fu)頻率宜(yi)快,為(wei)(wei)165次/min。殺二(er)青(qing)以二(er)青(qing)葉有觸手感(gan)、成直條(tiao)(tiao)、清香、色澤翠綠、含水率約為(wei)(wei)50%時(shi)(shi)為(wei)(wei)適(shi)度(du)。二(er)青(qing)葉出鍋后要及時(shi)(shi)攤晾,回(hui)潮至茶條(tiao)(tiao)綿軟、有相當(dang)韌性時(shi)(shi)再進行揉(rou)捻。
(4)揉(rou)(rou)(rou)(rou)捻(nian)(nian)(nian)(nian)(nian)。選用30型(xing)揉(rou)(rou)(rou)(rou)捻(nian)(nian)(nian)(nian)(nian)機(ji)。揉(rou)(rou)(rou)(rou)捻(nian)(nian)(nian)(nian)(nian)時壓(ya)(ya)(ya)力要輕(qing),即達(da)到緊條(tiao)和(he)(he)(he)(he)促進茶葉(xie)品質形成的(de)(de)目(mu)的(de)(de),又要保持芽(ya)葉(xie)完整。投葉(xie)量以(yi)(yi)揉(rou)(rou)(rou)(rou)桶九成滿為宜。加壓(ya)(ya)(ya)和(he)(he)(he)(he)揉(rou)(rou)(rou)(rou)捻(nian)(nian)(nian)(nian)(nian)時間(jian)(jian)視原料等級而定(ding)。頂谷(gu)和(he)(he)(he)(he)雨前(qian)在(zai)(zai)揉(rou)(rou)(rou)(rou)捻(nian)(nian)(nian)(nian)(nian)時基本(ben)上不加壓(ya)(ya)(ya),揉(rou)(rou)(rou)(rou)捻(nian)(nian)(nian)(nian)(nian)時間(jian)(jian)約(yue)10min。梅(mei)尖、梅(mei)白和(he)(he)(he)(he)小(xiao)青的(de)(de)揉(rou)(rou)(rou)(rou)捻(nian)(nian)(nian)(nian)(nian)工(gong)序(xu)分(fen)初揉(rou)(rou)(rou)(rou)和(he)(he)(he)(he)復揉(rou)(rou)(rou)(rou)兩個步驟。初揉(rou)(rou)(rou)(rou)時不加壓(ya)(ya)(ya)或輕(qing)微加壓(ya)(ya)(ya),時間(jian)(jian)5min,以(yi)(yi)使(shi)芽(ya)葉(xie)初步成條(tiao)和(he)(he)(he)(he)促使(shi)芽(ya)葉(xie)內水分(fen)分(fen)布均勻。芽(ya)葉(xie)初揉(rou)(rou)(rou)(rou)后進行(xing)烘(hong)二青,在(zai)(zai)焙(bei)(bei)籠和(he)(he)(he)(he)烘(hong)焙(bei)(bei)機(ji)上進行(xing),烘(hong)焙(bei)(bei)溫度約(yue)90℃,時間(jian)(jian)3~5min,至芽(ya)葉(xie)含水率(lv)50%左(zuo)右時攤(tan)晾,回軟后進行(xing)復揉(rou)(rou)(rou)(rou)。梅(mei)尖和(he)(he)(he)(he)梅(mei)白的(de)(de)復揉(rou)(rou)(rou)(rou)時間(jian)(jian)為30min左(zuo)右,先空揉(rou)(rou)(rou)(rou)5min,再加輕(qing)壓(ya)(ya)(ya)揉(rou)(rou)(rou)(rou)20min左(zuo)右,最(zui)后在(zai)(zai)空揉(rou)(rou)(rou)(rou)5min。小(xiao)青的(de)(de)復揉(rou)(rou)(rou)(rou)時間(jian)(jian)為35~40min,揉(rou)(rou)(rou)(rou)捻(nian)(nian)(nian)(nian)(nian)時以(yi)(yi)加中(zhong)壓(ya)(ya)(ya)為主。揉(rou)(rou)(rou)(rou)捻(nian)(nian)(nian)(nian)(nian)結束后,頂谷(gu)和(he)(he)(he)(he)雨前(qian)要進行(xing)離條(tiao),眉間(jian)(jian)、梅(mei)白和(he)(he)(he)(he)小(xiao)青則直接進入毛火工(gong)序(xu)。
(5)理(li)(li)(li)(li)條(tiao)。選用往復(fu)式理(li)(li)(li)(li)條(tiao)機或(huo)多用機。頂谷和雨前的(de)(de)理(li)(li)(li)(li)條(tiao)分初(chu)理(li)(li)(li)(li)和復(fu)理(li)(li)(li)(li)。初(chu)理(li)(li)(li)(li)投(tou)葉(xie)(xie)量為(wei)每(mei)槽(cao)100g左(zuo)(zuo)(zuo)(zuo)右,槽(cao)鍋(guo)溫(wen)(wen)(wen)度升高(gao)后(hou)(hou)低(di),要(yao)求起始槽(cao)鍋(guo)內(nei)近(jin)壁空氣(qi)溫(wen)(wen)(wen)度為(wei)90℃左(zuo)(zuo)(zuo)(zuo)右,而后(hou)(hou)隨著理(li)(li)(li)(li)條(tiao)葉(xie)(xie)的(de)(de)失水而降(jiang)至70℃左(zuo)(zuo)(zuo)(zuo)右。槽(cao)鍋(guo)的(de)(de)往復(fu)頻率(lv),前期(qi)為(wei)210次(ci)/min,隨鍋(guo)溫(wen)(wen)(wen)降(jiang)低(di)調至120次(ci)/min,初(chu)理(li)(li)(li)(li)時間為(wei)10min左(zuo)(zuo)(zuo)(zuo)右。初(chu)理(li)(li)(li)(li)以(yi)芽葉(xie)(xie)緊直成條(tiao)、顯清香、色澤(ze)翠(cui)綠、茶條(tiao)有觸手感(gan)、含水率(lv)約(yue)為(wei)30%時為(wei)適(shi)度。初(chu)理(li)(li)(li)(li)葉(xie)(xie)出鍋(guo)后(hou)(hou)應過篩和攤涼,待(dai)回軟后(hou)(hou)再進(jin)行復(fu)理(li)(li)(li)(li)。復(fu)理(li)(li)(li)(li)投(tou)葉(xie)(xie)量為(wei)每(mei)槽(cao)100~120g,槽(cao)鍋(guo)內(nei)近(jin)壁空氣(qi)溫(wen)(wen)(wen)度70℃左(zuo)(zuo)(zuo)(zuo)右,槽(cao)鍋(guo)往復(fu)頻率(lv)160次(ci)min左(zuo)(zuo)(zuo)(zuo)右,時間約(yue)10min。復(fu)理(li)(li)(li)(li)以(yi)芽葉(xie)(xie)。