概述
天(tian)目(mu)(mu)青頂,又稱(cheng)(cheng)天(tian)目(mu)(mu)云霧茶,產于(yu)浙江臨安天(tian)目(mu)(mu)山(shan)(shan)(shan)(shan),這(zhe)里古木(mu)參天(tian),山(shan)(shan)(shan)(shan)峰靈(ling)秀(xiu),屬國家(jia)生態示范區(qu)(qu)和國家(jia)級自(zi)然保(bao)護(hu)區(qu)(qu),素有天(tian)然植物園之稱(cheng)(cheng)。天(tian)目(mu)(mu)山(shan)(shan)(shan)(shan)山(shan)(shan)(shan)(shan)高(gao)地帶(dai)氣候(hou)溫濕,森(sen)林(lin)茂密,樹葉落地,形成(cheng)灰(hui)化棕色(se)(se)(se)森(sen)林(lin)土,腐植質厚達二(er)(er)十(shi)厘米左右,土壤疏松,色(se)(se)(se)黑,呈酸性反應。終年(nian)云霧籠(long)罩,山(shan)(shan)(shan)(shan)上(shang)霧日多(duo),年(nian)平均(jun)有二(er)(er)百(bai)(bai)五(wu)十(shi)天(tian)以上(shang)。茶樹多(duo)分布在(zai)海拔(ba)一(yi)千二(er)(er)百(bai)(bai)米以下,六百(bai)(bai)米以上(shang)的(de)(de)自(zi)然良好的(de)(de)山(shan)(shan)(shan)(shan)塢中(zhong)。天(tian)目(mu)(mu)山(shan)(shan)(shan)(shan)是(shi)(shi)我國重(zhong)點產茶區(qu)(qu),天(tian)目(mu)(mu)山(shan)(shan)(shan)(shan)茶在(zai)一(yi)千二(er)(er)百(bai)(bai)多(duo)年(nian)前的(de)(de)唐(tang)代已很有名(ming),經久不衰,據載,明代不斷有天(tian)目(mu)(mu)山(shan)(shan)(shan)(shan)茶入貢,在(zai)九十(shi)年(nian)代中(zhong)期已被列入我公司有機(ji)茶生產基地。天(tian)目(mu)(mu)青頂茶一(yi)直作為外(wai)銷有機(ji)茶,并在(zai)歐(ou)洲茶葉市場(chang)有較高(gao)知名(ming)度。該茶制作工(gong)藝精細,原料上(shang)乘,其(qi)挺(ting)直成(cheng)條,葉質肥(fei)厚,芽毫顯露,色(se)(se)(se)澤深綠(lv),滋味鮮醇爽口,清(qing)香持久,湯色(se)(se)(se)清(qing)澈(che)明凈(jing),芽葉朵(duo)朵(duo)可(ke)辨,是(shi)(shi)色(se)(se)(se)、香、味俱全的(de)(de)茶中(zhong)佳品(pin)。
品質特征
"天目(mu)青頂(ding)條緊略(lve)扁,開(kai)似雀舌,葉質肥厚,銀亮隱露(lu),色(se)澤(ze)綠潤(run),滋味鮮醇(chun)爽口,清(qing)香持久,湯色(se)清(qing)澈明凈,芽(ya)葉朵(duo)朵(duo)可辨(bian),色(se)、香、味俱佳。
工藝特色
青頂(ding)茶(cha)精細的(de)(de)采(cai)(cai)制工藝:青頂(ding)茶(cha)的(de)(de)采(cai)(cai)摘(zhai)時(shi)間(jian)較晚。按采(cai)(cai)摘(zhai)時(shi)間(jian)、標準和焙制方法不(bu)同,茶(cha)色(se)(se)(se)按質分(fen)為頂(ding)谷、雨前(qian)、梅(mei)尖(jian)、梅(mei)白、小(xiao)春五個品(pin)級。頂(ding)谷、雨前(qian)屬春茶(cha),稱(cheng)“青頂(ding)”,茶(cha)芽(ya)最幼嫩纖(xian)細,色(se)(se)(se)綠味美。梅(mei)尖(jian)、梅(mei)白稱(cheng)“毛峰”;小(xiao)春則(ze)屬高級綠茶(cha)。鮮葉(xie)采(cai)(cai)摘(zhai)要求:選(xuan)晴天葉(xie)面露水干(gan)后開采(cai)(cai)。用手指(zhi)(zhi)合力提采(cai)(cai),不(bu)能用指(zhi)(zhi)甲掐,不(bu)能帶魚葉(xie);鮮葉(xie)標準為:一(yi)葉(xie)包一(yi)芽(ya),一(yi)芽(ya)一(yi)葉(xie)初展;一(yi)芽(ya)一(yi)葉(xie),一(yi)芽(ya)二葉(xie)。采(cai)(cai)下(xia)的(de)(de)鮮葉(xie)薄攤在(zai)潔凈的(de)(de)竹匾上,置陰涼(liang)處5~6小(xiao)時(shi),使鮮葉(xie)的(de)(de)內(nei)含(han)物(wu)質發生(sheng)緩慢(man)的(de)(de)變化,以利于色(se)(se)(se)、香、味、形品(pin)質的(de)(de)提高。
在(zai)平鍋(guo)(guo)(guo)或(huo)電鍋(guo)(guo)(guo)內(nei)以(yi)高溫殺(sha)青(qing)(qing),鍋(guo)(guo)(guo)溫160℃左右,投(tou)葉(xie)(xie)(xie)量每(mei)鍋(guo)(guo)(guo)250克,用雙手或(huo)右手在(zai)鍋(guo)(guo)(guo)內(nei)抖殺(sha),排(pai)除部分(fen)(fen)熱水(shui)汽(qi);再以(yi)右手抓葉(xie)(xie)(xie)在(zai)手,以(yi)四指翻動殺(sha)青(qing)(qing)葉(xie)(xie)(xie);要使(shi)葉(xie)(xie)(xie)溫迅速升至(zhi)70°~80℃,以(yi)達到破壞酶的活(huo)性和(he)避免產生紅莖紅葉(xie)(xie)(xie);待達到葉(xie)(xie)(xie)質(zhi)柔軟(ruan)、葉(xie)(xie)(xie)色青(qing)(qing)綠、有(you)茶(cha)(cha)香出現時,即可起鍋(guo)(guo)(guo),并將殺(sha)青(qing)(qing)葉(xie)(xie)(xie)抖散在(zai)竹匾(bian)內(nei)攤涼(liang)。揉捻時將毛茶(cha)(cha)放在(zai)粗麻(ma)布上(shang)輕(qing)輕(qing)搓揉,不(bu)使(shi)茶(cha)(cha)葉(xie)(xie)(xie)汁液(ye)外溢,并注意(yi)掌握(wo)輕(qing)、重(zhong)、輕(qing)的手法(fa),以(yi)保持茶(cha)(cha)品色澤綠潤;然(ran)后(hou)投(tou)葉(xie)(xie)(xie)于鍋(guo)(guo)(guo)炒(chao)二青(qing)(qing),投(tou)葉(xie)(xie)(xie)量每(mei)鍋(guo)(guo)(guo)200克左右,用雙手或(huo)右手在(zai)鍋(guo)(guo)(guo)內(nei)透炒(chao),鍋(guo)(guo)(guo)溫從110℃逐漸降(jiang)至(zhi)90℃,炒(chao)至(zhi)失重(zhong)20%左右起鍋(guo)(guo)(guo),將結塊抖散在(zai)竹匾(bian)內(nei)冷(leng)卻(que),使(shi)茶(cha)(cha)條內(nei)水(shui)分(fen)(fen)調整均勻。
加工技術
鮮葉應分級驗收,不(bu)同級別、品種(zhong)的鮮葉要分開攤(tan)放和付制,壯齡(ling)、老齡(ling)茶樹鮮葉及晴天(tian)、雨(yu)天(tian)、露水葉也要分開攤(tan)放和付制。
(1)鮮(xian)(xian)葉攤放(fang)。鮮(xian)(xian)葉要(yao)均(jun)勻(yun)攤放(fang)在蔑墊或(huo)竹匾(bian)上,置于陰涼通(tong)風處。攤放(fang)厚(hou)度(du)(du)視鮮(xian)(xian)葉級(ji)(ji)別而定(ding),頂谷和(he)(he)雨前(qian)級(ji)(ji)鮮(xian)(xian)葉以(yi)芽(ya)葉間互不重(zhong)疊為(wei)(wei)宜,梅(mei)尖(jian)和(he)(he)梅(mei)白級(ji)(ji)鮮(xian)(xian)葉攤放(fang)厚(hou)度(du)(du)不超過1cm,小青級(ji)(ji)鮮(xian)(xian)葉攤放(fang)厚(hou)度(du)(du)不超過3cm。攤放(fang)時間視環境(jing)溫、濕度(du)(du)及鮮(xian)(xian)葉萎凋情況而定(ding),一般為(wei)(wei)6~8h,中間要(yao)輕(qing)翻1~2次,翻葉時要(yao)通(tong)過抖動蔑墊或(huo)竹匾(bian)來集攏鮮(xian)(xian)葉,再用雙(shuang)手(shou)將(jiang)葉均(jun)勻(yun)撒(sa)開(kai),切忌用掃帚掃或(huo)用手(shou)捋,以(yi)免(mian)使芽(ya)葉紅變。攤放(fang)程(cheng)度(du)(du)以(yi)鮮(xian)(xian)葉含水率約70%,失(shi)重(zhong)12%~14%,芽(ya)葉變軟,清香顯露時為(wei)(wei)適(shi)度(du)(du)。
(2)殺(sha)(sha)(sha)青(qing)(qing)(qing)(qing)。以(yi)(yi)高(gao)(gao)溫(wen)殺(sha)(sha)(sha)青(qing)(qing)(qing)(qing),殺(sha)(sha)(sha)勻殺(sha)(sha)(sha)透為(wei)(wei)原則。采用(yong)30型(xing)或(huo)40型(xing)滾筒(tong)(tong)(tong)殺(sha)(sha)(sha)青(qing)(qing)(qing)(qing)機,投(tou)葉(xie)(xie)(xie)量(liang)應根據(ju)付制鮮葉(xie)(xie)(xie)級別及(ji)筒(tong)(tong)(tong)溫(wen)高(gao)(gao)地靈活掌(zhang)握,一般為(wei)(wei)15kg/h。殺(sha)(sha)(sha)青(qing)(qing)(qing)(qing)過程中,筒(tong)(tong)(tong)內(nei)應有(you)連續的“噼啪”聲(sheng),無聲(sheng)為(wei)(wei)筒(tong)(tong)(tong)溫(wen)過低(di),應及(ji)時(shi)(shi)提高(gao)(gao)溫(wen)度(du)或(huo)放慢(man)投(tou)葉(xie)(xie)(xie)速度(du);“噼啪”聲(sheng)過大則鍋溫(wen)太高(gao)(gao),應及(ji)時(shi)(shi)降低(di)溫(wen)度(du)或(huo)增(zeng)加投(tou)葉(xie)(xie)(xie)量(liang)。殺(sha)(sha)(sha)青(qing)(qing)(qing)(qing)時(shi)(shi)間(jian)為(wei)(wei)1.0~1.2min。殺(sha)(sha)(sha)青(qing)(qing)(qing)(qing)機出(chu)葉(xie)(xie)(xie)口下方應安裝(zhuang)排風(feng)(feng)扇,以(yi)(yi)利于及(ji)時(shi)(shi)吹(chui)散(san)濕(shi)氣,同時(shi)(shi)可分離一部分魚葉(xie)(xie)(xie)和碎片。采用(yong)30型(xing)吹(chui)風(feng)(feng)出(chu)葉(xie)(xie)(xie)式殺(sha)(sha)(sha)青(qing)(qing)(qing)(qing)機殺(sha)(sha)(sha)青(qing)(qing)(qing)(qing),筒(tong)(tong)(tong)溫(wen)的控制同滾筒(tong)(tong)(tong)殺(sha)(sha)(sha)青(qing)(qing)(qing)(qing)機,投(tou)葉(xie)(xie)(xie)量(liang)約為(wei)(wei)10kg/h,時(shi)(shi)間(jian)為(wei)(wei)3~5min。以(yi)(yi)殺(sha)(sha)(sha)青(qing)(qing)(qing)(qing)葉(xie)(xie)(xie)手(shou)握成團,松(song)手(shou)即散(san),略有(you)黏性(xing),清香顯露時(shi)(shi)為(wei)(wei)殺(sha)(sha)(sha)青(qing)(qing)(qing)(qing)適度(du),這時(shi)(shi)應開(kai)啟出(chu)葉(xie)(xie)(xie)風(feng)(feng)機,吹(chui)出(chu)殺(sha)(sha)(sha)青(qing)(qing)(qing)(qing)葉(xie)(xie)(xie),殺(sha)(sha)(sha)青(qing)(qing)(qing)(qing)葉(xie)(xie)(xie)質(zhi)量(liang)優于滾筒(tong)(tong)(tong)殺(sha)(sha)(sha)青(qing)(qing)(qing)(qing)。殺(sha)(sha)(sha)青(qing)(qing)(qing)(qing)葉(xie)(xie)(xie)應及(ji)時(shi)(shi)攤(tan)晾,至水分重新分布(bu),殺(sha)(sha)(sha)青(qing)(qing)(qing)(qing)葉(xie)(xie)(xie)回軟(ruan)后再進入下一道工序。
(3)殺(sha)二(er)青(qing)(qing)。殺(sha)二(er)青(qing)(qing)宜選用往復(fu)式多用機,鍋溫先高后(hou)低,起始溫度越(yue)180℃,投(tou)葉(xie)量一般為每槽100g左右(you)。殺(sha)青(qing)(qing)1~2min后(hou)溫度漸降至(zhi)70~80℃,然后(hou)再殺(sha)青(qing)(qing)1min左右(you)。殺(sha)二(er)青(qing)(qing)時槽鍋往復(fu)頻率宜快(kuai),為165次(ci)/min。殺(sha)二(er)青(qing)(qing)以二(er)青(qing)(qing)葉(xie)有觸手感、成(cheng)直(zhi)條、清(qing)香、色澤(ze)翠綠、含水(shui)率約為50%時為適度。二(er)青(qing)(qing)葉(xie)出鍋后(hou)要及時攤晾,回潮(chao)至(zhi)茶(cha)條綿軟、有相當韌性時再進行揉捻。
(4)揉(rou)(rou)(rou)(rou)捻(nian)。選用(yong)30型揉(rou)(rou)(rou)(rou)捻(nian)機。揉(rou)(rou)(rou)(rou)捻(nian)時(shi)(shi)(shi)壓力(li)要(yao)輕,即達到緊(jin)條和(he)促(cu)進茶葉(xie)(xie)品質(zhi)形成的(de)目的(de),又要(yao)保持(chi)芽(ya)葉(xie)(xie)完整。投葉(xie)(xie)量(liang)以(yi)(yi)揉(rou)(rou)(rou)(rou)桶九成滿為宜。加(jia)(jia)壓和(he)揉(rou)(rou)(rou)(rou)捻(nian)時(shi)(shi)(shi)間(jian)(jian)視原料等級而(er)定。頂(ding)(ding)谷和(he)雨(yu)前在揉(rou)(rou)(rou)(rou)捻(nian)時(shi)(shi)(shi)基本(ben)上不(bu)加(jia)(jia)壓,揉(rou)(rou)(rou)(rou)捻(nian)時(shi)(shi)(shi)間(jian)(jian)約10min。梅尖(jian)、梅白(bai)和(he)小(xiao)青(qing)的(de)揉(rou)(rou)(rou)(rou)捻(nian)工(gong)序分初(chu)(chu)揉(rou)(rou)(rou)(rou)和(he)復(fu)揉(rou)(rou)(rou)(rou)兩個步(bu)(bu)驟。初(chu)(chu)揉(rou)(rou)(rou)(rou)時(shi)(shi)(shi)不(bu)加(jia)(jia)壓或輕微加(jia)(jia)壓,時(shi)(shi)(shi)間(jian)(jian)5min,以(yi)(yi)使芽(ya)葉(xie)(xie)初(chu)(chu)步(bu)(bu)成條和(he)促(cu)使芽(ya)葉(xie)(xie)內水(shui)分分布均勻。芽(ya)葉(xie)(xie)初(chu)(chu)揉(rou)(rou)(rou)(rou)后(hou)進行烘(hong)二青(qing),在焙籠(long)和(he)烘(hong)焙機上進行,烘(hong)焙溫度約90℃,時(shi)(shi)(shi)間(jian)(jian)3~5min,至芽(ya)葉(xie)(xie)含水(shui)率50%左(zuo)右時(shi)(shi)(shi)攤晾,回軟后(hou)進行復(fu)揉(rou)(rou)(rou)(rou)。梅尖(jian)和(he)梅白(bai)的(de)復(fu)揉(rou)(rou)(rou)(rou)時(shi)(shi)(shi)間(jian)(jian)為30min左(zuo)右,先(xian)空揉(rou)(rou)(rou)(rou)5min,再加(jia)(jia)輕壓揉(rou)(rou)(rou)(rou)20min左(zuo)右,最后(hou)在空揉(rou)(rou)(rou)(rou)5min。小(xiao)青(qing)的(de)復(fu)揉(rou)(rou)(rou)(rou)時(shi)(shi)(shi)間(jian)(jian)為35~40min,揉(rou)(rou)(rou)(rou)捻(nian)時(shi)(shi)(shi)以(yi)(yi)加(jia)(jia)中壓為主。揉(rou)(rou)(rou)(rou)捻(nian)結束后(hou),頂(ding)(ding)谷和(he)雨(yu)前要(yao)進行離條,眉(mei)間(jian)(jian)、梅白(bai)和(he)小(xiao)青(qing)則直接進入毛火工(gong)序。
(5)理(li)(li)條(tiao)。選用往復(fu)式理(li)(li)條(tiao)機或多用機。頂(ding)谷和雨前(qian)的理(li)(li)條(tiao)分初(chu)(chu)理(li)(li)和復(fu)理(li)(li)。初(chu)(chu)理(li)(li)投葉量為每(mei)槽100g左(zuo)(zuo)右,槽鍋(guo)(guo)溫度(du)(du)升高后(hou)低(di),要求起始槽鍋(guo)(guo)內近壁(bi)空(kong)氣溫度(du)(du)為90℃左(zuo)(zuo)右,而(er)后(hou)隨著理(li)(li)條(tiao)葉的失水(shui)而(er)降至70℃左(zuo)(zuo)右。槽鍋(guo)(guo)的往復(fu)頻率(lv),前(qian)期為210次(ci)/min,隨鍋(guo)(guo)溫降低(di)調至120次(ci)/min,初(chu)(chu)理(li)(li)時(shi)間為10min左(zuo)(zuo)右。初(chu)(chu)理(li)(li)以芽(ya)(ya)葉緊直成條(tiao)、顯(xian)清香、色澤翠(cui)綠、茶(cha)條(tiao)有觸手感(gan)、含水(shui)率(lv)約為30%時(shi)為適(shi)度(du)(du)。初(chu)(chu)理(li)(li)葉出鍋(guo)(guo)后(hou)應過篩和攤涼,待回軟后(hou)再進行復(fu)理(li)(li)。復(fu)理(li)(li)投葉量為每(mei)槽100~120g,槽鍋(guo)(guo)內近壁(bi)空(kong)氣溫度(du)(du)70℃左(zuo)(zuo)右,槽鍋(guo)(guo)往復(fu)頻率(lv)160次(ci)min左(zuo)(zuo)右,時(shi)間約10min。復(fu)理(li)(li)以芽(ya)(ya)葉。