壁渡(du)(du)劍(jian)毫主(zhu)要產(chan)于河南(nan)省信(xin)陽(yang)市商城縣汪崗鄉粉(fen)壁渡(du)(du)村(cun)的鲇(nian)魚尖山一帶,此地(di)具(ju)(ju)有開發名優茶(cha)(cha)的得天(tian)獨厚的自然條(tiao)件(jian),產(chan)出來的壁渡(du)(du)劍(jian)毫茶(cha)(cha)葉(xie)具(ju)(ju)有色(se)澤(ze)翠綠、湯(tang)色(se)明亮嫩綠、細微鮮(xian)醇等特點。
采摘:清明前后采(cai)摘全芽(ya)或一芽(ya)一葉(xie)(xie)初展的幼嫩芽(ya)葉(xie)(xie),保持鮮葉(xie)(xie)的鮮、勻、齊(qi),
殺青:在(zai)電炒(chao)鍋(guo)內進(jin)行,鍋(guo)溫120-130℃,投葉量250克(ke),用手在(zai)鍋(guo)中拋抖(dou)(dou)翻炒(chao)3-4分鐘,多抖(dou)(dou)少悶,殺(sha)勻殺(sha)透,葉色暗綠,葉質柔(rou)軟,香(xiang)氣顯露,為殺(sha)青適度(du),殺(sha)青全過程為4-5分鐘。
做形:做(zuo)形(xing)是形(xing)成該(gai)茶(cha)外形(xing)的重要一環,鍋(guo)溫先高后低,由(you)80℃逐漸降至40℃,投葉量為120-150克左右,先采用抖動炒方法散(san)失部分(fen)水分(fen),便于做(zuo)形(xing),然后采用抓、搭、捺、甩4種手法交替進行,經6-8分(fen)鐘使茶(cha)葉扁(bian)平(ping)挺(ting)直似劍,茶(cha)葉含水量降至20%左右,即進行攤晾,攤在竹匾(bian)上,時(shi)間約10分(fen)鐘。
烘焙:用(yong)烘(hong)(hong)(hong)(hong)(hong)籠,木(mu)炭文火(huo)烘(hong)(hong)(hong)(hong)(hong)培,溫(wen)度(du)約70℃,烘(hong)(hong)(hong)(hong)(hong)至八成干下烘(hong)(hong)(hong)(hong)(hong)攤晾(liang)后再進(jin)行(xing)足(zu)烘(hong)(hong)(hong)(hong)(hong),翻(fan)動3-4次,烘(hong)(hong)(hong)(hong)(hong)至茶葉(xie)足(zu)干,含水量(liang)達(da)5%-6%下烘(hong)(hong)(hong)(hong)(hong),密封貯藏。