概述
天(tian)(tian)目(mu)青(qing)頂,又稱天(tian)(tian)目(mu)云霧茶,產于浙(zhe)江(jiang)臨安天(tian)(tian)目(mu)山(shan)(shan),這里(li)古木參天(tian)(tian),山(shan)(shan)峰靈(ling)秀,屬國家生態示(shi)范區(qu)(qu)和國家級自然(ran)保護區(qu)(qu),素有天(tian)(tian)然(ran)植物園之稱。天(tian)(tian)目(mu)山(shan)(shan)山(shan)(shan)高地(di)(di)帶氣候溫濕,森林茂密(mi),樹葉(xie)落地(di)(di),形成灰化棕色(se)森林土(tu),腐植質(zhi)厚達(da)二(er)十厘米左右,土(tu)壤(rang)疏松,色(se)黑,呈酸性反應(ying)。終年(nian)(nian)云霧籠罩,山(shan)(shan)上(shang)(shang)霧日(ri)多,年(nian)(nian)平均(jun)有二(er)百五十天(tian)(tian)以上(shang)(shang)。茶樹多分布(bu)在(zai)海拔一千(qian)二(er)百米以下(xia),六(liu)百米以上(shang)(shang)的(de)自然(ran)良好的(de)山(shan)(shan)塢中。天(tian)(tian)目(mu)山(shan)(shan)是我國重點產茶區(qu)(qu),天(tian)(tian)目(mu)山(shan)(shan)茶在(zai)一千(qian)二(er)百多年(nian)(nian)前的(de)唐代已很有名,經久(jiu)不衰,據載,明(ming)代不斷有天(tian)(tian)目(mu)山(shan)(shan)茶入(ru)貢(gong),在(zai)九(jiu)十年(nian)(nian)代中期已被列(lie)入(ru)我公司有機茶生產基地(di)(di)。天(tian)(tian)目(mu)青(qing)頂茶一直作為外銷有機茶,并在(zai)歐洲(zhou)茶葉(xie)市場有較高知名度。該茶制作工藝精細,原(yuan)料上(shang)(shang)乘(cheng),其挺(ting)直成條(tiao),葉(xie)質(zhi)肥厚,芽毫顯(xian)露,色(se)澤深綠,滋(zi)味鮮(xian)醇(chun)爽(shuang)口,清香持(chi)久(jiu),湯色(se)清澈明(ming)凈,芽葉(xie)朵朵可辨,是色(se)、香、味俱全(quan)的(de)茶中佳品(pin)。
品質特征
"天目(mu)青頂條(tiao)緊略扁(bian),開似雀舌,葉質肥厚(hou),銀亮隱露,色(se)(se)澤綠潤(run),滋味鮮醇爽口,清香(xiang)持久,湯色(se)(se)清澈(che)明凈,芽葉朵朵可辨(bian),色(se)(se)、香(xiang)、味俱(ju)佳。
工藝特色
青頂(ding)茶(cha)(cha)精細的(de)(de)(de)采制(zhi)工藝:青頂(ding)茶(cha)(cha)的(de)(de)(de)采摘時間(jian)較晚。按采摘時間(jian)、標(biao)準(zhun)和(he)焙制(zhi)方(fang)法不(bu)(bu)(bu)同,茶(cha)(cha)色(se)(se)按質(zhi)分為頂(ding)谷、雨前(qian)、梅(mei)(mei)尖、梅(mei)(mei)白(bai)、小春五個品級。頂(ding)谷、雨前(qian)屬春茶(cha)(cha),稱“青頂(ding)”,茶(cha)(cha)芽(ya)(ya)(ya)最幼嫩纖細,色(se)(se)綠(lv)味美。梅(mei)(mei)尖、梅(mei)(mei)白(bai)稱“毛峰”;小春則屬高(gao)級綠(lv)茶(cha)(cha)。鮮葉(xie)(xie)采摘要求(qiu):選晴天葉(xie)(xie)面露水干后開采。用(yong)手指(zhi)合(he)力提采,不(bu)(bu)(bu)能(neng)用(yong)指(zhi)甲(jia)掐,不(bu)(bu)(bu)能(neng)帶魚葉(xie)(xie);鮮葉(xie)(xie)標(biao)準(zhun)為:一葉(xie)(xie)包一芽(ya)(ya)(ya),一芽(ya)(ya)(ya)一葉(xie)(xie)初展;一芽(ya)(ya)(ya)一葉(xie)(xie),一芽(ya)(ya)(ya)二葉(xie)(xie)。采下的(de)(de)(de)鮮葉(xie)(xie)薄攤在潔凈的(de)(de)(de)竹匾上,置陰涼處5~6小時,使鮮葉(xie)(xie)的(de)(de)(de)內含物(wu)質(zhi)發生緩慢的(de)(de)(de)變化,以利于色(se)(se)、香、味、形品質(zhi)的(de)(de)(de)提高(gao)。
在(zai)平鍋(guo)或電鍋(guo)內以(yi)高溫(wen)殺(sha)青(qing),鍋(guo)溫(wen)160℃左右(you)(you),投葉(xie)量每(mei)鍋(guo)250克(ke),用雙手或右(you)(you)手在(zai)鍋(guo)內抖殺(sha),排(pai)除部分熱水(shui)汽;再(zai)以(yi)右(you)(you)手抓葉(xie)在(zai)手,以(yi)四(si)指翻動(dong)殺(sha)青(qing)葉(xie);要使(shi)葉(xie)溫(wen)迅速升至70°~80℃,以(yi)達到(dao)破壞酶的活性(xing)和避免產生紅(hong)莖紅(hong)葉(xie);待達到(dao)葉(xie)質柔軟(ruan)、葉(xie)色青(qing)綠、有茶(cha)(cha)香出現時,即(ji)可起鍋(guo),并(bing)將殺(sha)青(qing)葉(xie)抖散(san)(san)在(zai)竹匾內攤涼。揉捻(nian)時將毛茶(cha)(cha)放在(zai)粗麻(ma)布上(shang)輕輕搓(cuo)揉,不使(shi)茶(cha)(cha)葉(xie)汁液(ye)外溢,并(bing)注意掌(zhang)握輕、重(zhong)(zhong)、輕的手法(fa),以(yi)保持茶(cha)(cha)品色澤(ze)綠潤;然后(hou)投葉(xie)于(yu)鍋(guo)炒(chao)(chao)二青(qing),投葉(xie)量每(mei)鍋(guo)200克(ke)左右(you)(you),用雙手或右(you)(you)手在(zai)鍋(guo)內透(tou)炒(chao)(chao),鍋(guo)溫(wen)從(cong)110℃逐漸降至90℃,炒(chao)(chao)至失重(zhong)(zhong)20%左右(you)(you)起鍋(guo),將結塊抖散(san)(san)在(zai)竹匾內冷卻(que),使(shi)茶(cha)(cha)條內水(shui)分調整(zheng)均勻。
加工技術
鮮葉(xie)應分(fen)級(ji)驗(yan)收,不同級(ji)別、品種的鮮葉(xie)要分(fen)開攤放(fang)(fang)和付制,壯齡、老齡茶樹鮮葉(xie)及(ji)晴天、雨天、露水葉(xie)也要分(fen)開攤放(fang)(fang)和付制。
(1)鮮(xian)(xian)(xian)葉(xie)(xie)(xie)(xie)攤(tan)(tan)放。鮮(xian)(xian)(xian)葉(xie)(xie)(xie)(xie)要(yao)均(jun)勻(yun)攤(tan)(tan)放在蔑墊(dian)或竹(zhu)匾上,置于陰涼通(tong)風處(chu)。攤(tan)(tan)放厚(hou)度(du)視(shi)鮮(xian)(xian)(xian)葉(xie)(xie)(xie)(xie)級(ji)別而(er)定(ding),頂谷和(he)雨前級(ji)鮮(xian)(xian)(xian)葉(xie)(xie)(xie)(xie)以(yi)(yi)芽(ya)(ya)葉(xie)(xie)(xie)(xie)間互不(bu)(bu)重疊為(wei)宜,梅尖和(he)梅白級(ji)鮮(xian)(xian)(xian)葉(xie)(xie)(xie)(xie)攤(tan)(tan)放厚(hou)度(du)不(bu)(bu)超(chao)過1cm,小青級(ji)鮮(xian)(xian)(xian)葉(xie)(xie)(xie)(xie)攤(tan)(tan)放厚(hou)度(du)不(bu)(bu)超(chao)過3cm。攤(tan)(tan)放時(shi)間視(shi)環境(jing)溫、濕度(du)及鮮(xian)(xian)(xian)葉(xie)(xie)(xie)(xie)萎凋情況而(er)定(ding),一般為(wei)6~8h,中間要(yao)輕翻1~2次(ci),翻葉(xie)(xie)(xie)(xie)時(shi)要(yao)通(tong)過抖動蔑墊(dian)或竹(zhu)匾來集攏鮮(xian)(xian)(xian)葉(xie)(xie)(xie)(xie),再用雙手將葉(xie)(xie)(xie)(xie)均(jun)勻(yun)撒開(kai),切忌用掃帚掃或用手捋,以(yi)(yi)免使芽(ya)(ya)葉(xie)(xie)(xie)(xie)紅(hong)變(bian)。攤(tan)(tan)放程(cheng)度(du)以(yi)(yi)鮮(xian)(xian)(xian)葉(xie)(xie)(xie)(xie)含水率約70%,失(shi)重12%~14%,芽(ya)(ya)葉(xie)(xie)(xie)(xie)變(bian)軟,清香顯露時(shi)為(wei)適度(du)。
(2)殺(sha)(sha)(sha)(sha)青(qing)(qing)(qing)(qing)。以高(gao)溫(wen)殺(sha)(sha)(sha)(sha)青(qing)(qing)(qing)(qing),殺(sha)(sha)(sha)(sha)勻殺(sha)(sha)(sha)(sha)透為(wei)(wei)原則。采用(yong)30型或(huo)(huo)(huo)40型滾(gun)筒殺(sha)(sha)(sha)(sha)青(qing)(qing)(qing)(qing)機(ji),投葉(xie)(xie)(xie)(xie)(xie)量(liang)應(ying)根據付制鮮葉(xie)(xie)(xie)(xie)(xie)級別及(ji)(ji)筒溫(wen)高(gao)地靈活掌(zhang)握(wo),一般為(wei)(wei)15kg/h。殺(sha)(sha)(sha)(sha)青(qing)(qing)(qing)(qing)過程中(zhong),筒內應(ying)有連續(xu)的“噼(pi)啪(pa)”聲(sheng),無(wu)聲(sheng)為(wei)(wei)筒溫(wen)過低,應(ying)及(ji)(ji)時(shi)(shi)(shi)(shi)提高(gao)溫(wen)度或(huo)(huo)(huo)放慢投葉(xie)(xie)(xie)(xie)(xie)速度;“噼(pi)啪(pa)”聲(sheng)過大則鍋溫(wen)太高(gao),應(ying)及(ji)(ji)時(shi)(shi)(shi)(shi)降低溫(wen)度或(huo)(huo)(huo)增加(jia)投葉(xie)(xie)(xie)(xie)(xie)量(liang)。殺(sha)(sha)(sha)(sha)青(qing)(qing)(qing)(qing)時(shi)(shi)(shi)(shi)間(jian)為(wei)(wei)1.0~1.2min。殺(sha)(sha)(sha)(sha)青(qing)(qing)(qing)(qing)機(ji)出(chu)(chu)葉(xie)(xie)(xie)(xie)(xie)口下方(fang)應(ying)安(an)裝排風(feng)扇,以利于(yu)及(ji)(ji)時(shi)(shi)(shi)(shi)吹(chui)散濕氣(qi),同(tong)時(shi)(shi)(shi)(shi)可分(fen)(fen)離(li)一部(bu)分(fen)(fen)魚葉(xie)(xie)(xie)(xie)(xie)和碎片。采用(yong)30型吹(chui)風(feng)出(chu)(chu)葉(xie)(xie)(xie)(xie)(xie)式殺(sha)(sha)(sha)(sha)青(qing)(qing)(qing)(qing)機(ji)殺(sha)(sha)(sha)(sha)青(qing)(qing)(qing)(qing),筒溫(wen)的控制同(tong)滾(gun)筒殺(sha)(sha)(sha)(sha)青(qing)(qing)(qing)(qing)機(ji),投葉(xie)(xie)(xie)(xie)(xie)量(liang)約為(wei)(wei)10kg/h,時(shi)(shi)(shi)(shi)間(jian)為(wei)(wei)3~5min。以殺(sha)(sha)(sha)(sha)青(qing)(qing)(qing)(qing)葉(xie)(xie)(xie)(xie)(xie)手握(wo)成團,松(song)手即散,略(lve)有黏性(xing),清(qing)香顯露時(shi)(shi)(shi)(shi)為(wei)(wei)殺(sha)(sha)(sha)(sha)青(qing)(qing)(qing)(qing)適度,這時(shi)(shi)(shi)(shi)應(ying)開啟出(chu)(chu)葉(xie)(xie)(xie)(xie)(xie)風(feng)機(ji),吹(chui)出(chu)(chu)殺(sha)(sha)(sha)(sha)青(qing)(qing)(qing)(qing)葉(xie)(xie)(xie)(xie)(xie),殺(sha)(sha)(sha)(sha)青(qing)(qing)(qing)(qing)葉(xie)(xie)(xie)(xie)(xie)質量(liang)優于(yu)滾(gun)筒殺(sha)(sha)(sha)(sha)青(qing)(qing)(qing)(qing)。殺(sha)(sha)(sha)(sha)青(qing)(qing)(qing)(qing)葉(xie)(xie)(xie)(xie)(xie)應(ying)及(ji)(ji)時(shi)(shi)(shi)(shi)攤晾,至水(shui)分(fen)(fen)重新分(fen)(fen)布,殺(sha)(sha)(sha)(sha)青(qing)(qing)(qing)(qing)葉(xie)(xie)(xie)(xie)(xie)回軟后(hou)再進入下一道(dao)工序。
(3)殺(sha)(sha)(sha)二(er)青。殺(sha)(sha)(sha)二(er)青宜選用往(wang)復式多用機,鍋溫先(xian)高后低(di),起始溫度越180℃,投葉量一般(ban)為(wei)(wei)每槽(cao)100g左右。殺(sha)(sha)(sha)青1~2min后溫度漸(jian)降至(zhi)70~80℃,然后再殺(sha)(sha)(sha)青1min左右。殺(sha)(sha)(sha)二(er)青時槽(cao)鍋往(wang)復頻率(lv)宜快(kuai),為(wei)(wei)165次/min。殺(sha)(sha)(sha)二(er)青以二(er)青葉有觸手(shou)感(gan)、成直條、清(qing)香、色澤翠(cui)綠、含水(shui)率(lv)約為(wei)(wei)50%時為(wei)(wei)適(shi)度。二(er)青葉出鍋后要(yao)及(ji)時攤(tan)晾,回潮(chao)至(zhi)茶條綿軟、有相當韌性時再進行(xing)揉捻。
(4)揉(rou)捻(nian)(nian)(nian)。選用30型揉(rou)捻(nian)(nian)(nian)機(ji)。揉(rou)捻(nian)(nian)(nian)時(shi)(shi)(shi)(shi)(shi)(shi)(shi)(shi)壓(ya)(ya)力要(yao)輕(qing),即達到緊條(tiao)和(he)促(cu)(cu)進(jin)茶葉(xie)品(pin)質形(xing)成的目的,又要(yao)保持(chi)芽葉(xie)完整。投葉(xie)量(liang)以揉(rou)桶九(jiu)成滿為(wei)宜(yi)。加(jia)(jia)(jia)壓(ya)(ya)和(he)揉(rou)捻(nian)(nian)(nian)時(shi)(shi)(shi)(shi)(shi)(shi)(shi)(shi)間(jian)(jian)視(shi)原(yuan)料等(deng)級而定。頂谷和(he)雨前在(zai)揉(rou)捻(nian)(nian)(nian)時(shi)(shi)(shi)(shi)(shi)(shi)(shi)(shi)基(ji)本上不加(jia)(jia)(jia)壓(ya)(ya),揉(rou)捻(nian)(nian)(nian)時(shi)(shi)(shi)(shi)(shi)(shi)(shi)(shi)間(jian)(jian)約10min。梅(mei)(mei)尖(jian)、梅(mei)(mei)白和(he)小青的揉(rou)捻(nian)(nian)(nian)工(gong)序分初揉(rou)和(he)復(fu)揉(rou)兩(liang)個(ge)步驟。初揉(rou)時(shi)(shi)(shi)(shi)(shi)(shi)(shi)(shi)不加(jia)(jia)(jia)壓(ya)(ya)或輕(qing)微加(jia)(jia)(jia)壓(ya)(ya),時(shi)(shi)(shi)(shi)(shi)(shi)(shi)(shi)間(jian)(jian)5min,以使芽葉(xie)初步成條(tiao)和(he)促(cu)(cu)使芽葉(xie)內水(shui)分分布(bu)均勻。芽葉(xie)初揉(rou)后(hou)(hou)進(jin)行(xing)烘二青,在(zai)焙(bei)(bei)(bei)籠和(he)烘焙(bei)(bei)(bei)機(ji)上進(jin)行(xing),烘焙(bei)(bei)(bei)溫(wen)度(du)約90℃,時(shi)(shi)(shi)(shi)(shi)(shi)(shi)(shi)間(jian)(jian)3~5min,至芽葉(xie)含(han)水(shui)率50%左右(you)時(shi)(shi)(shi)(shi)(shi)(shi)(shi)(shi)攤(tan)晾,回軟后(hou)(hou)進(jin)行(xing)復(fu)揉(rou)。梅(mei)(mei)尖(jian)和(he)梅(mei)(mei)白的復(fu)揉(rou)時(shi)(shi)(shi)(shi)(shi)(shi)(shi)(shi)間(jian)(jian)為(wei)30min左右(you),先空(kong)揉(rou)5min,再加(jia)(jia)(jia)輕(qing)壓(ya)(ya)揉(rou)20min左右(you),最后(hou)(hou)在(zai)空(kong)揉(rou)5min。小青的復(fu)揉(rou)時(shi)(shi)(shi)(shi)(shi)(shi)(shi)(shi)間(jian)(jian)為(wei)35~40min,揉(rou)捻(nian)(nian)(nian)時(shi)(shi)(shi)(shi)(shi)(shi)(shi)(shi)以加(jia)(jia)(jia)中壓(ya)(ya)為(wei)主。揉(rou)捻(nian)(nian)(nian)結束(shu)后(hou)(hou),頂谷和(he)雨前要(yao)進(jin)行(xing)離條(tiao),眉間(jian)(jian)、梅(mei)(mei)白和(he)小青則直接(jie)進(jin)入(ru)毛火工(gong)序。
(5)理(li)條(tiao)(tiao)。選用往復(fu)(fu)(fu)式理(li)條(tiao)(tiao)機或多(duo)用機。頂谷和(he)雨(yu)前(qian)的(de)理(li)條(tiao)(tiao)分(fen)初(chu)(chu)理(li)和(he)復(fu)(fu)(fu)理(li)。初(chu)(chu)理(li)投葉(xie)(xie)量為(wei)(wei)每槽(cao)100g左右(you),槽(cao)鍋(guo)(guo)溫(wen)度升高后低(di),要求起始槽(cao)鍋(guo)(guo)內(nei)近(jin)壁(bi)空(kong)氣溫(wen)度為(wei)(wei)90℃左右(you),而(er)后隨著理(li)條(tiao)(tiao)葉(xie)(xie)的(de)失水(shui)而(er)降至(zhi)70℃左右(you)。槽(cao)鍋(guo)(guo)的(de)往復(fu)(fu)(fu)頻率(lv),前(qian)期(qi)為(wei)(wei)210次(ci)/min,隨鍋(guo)(guo)溫(wen)降低(di)調至(zhi)120次(ci)/min,初(chu)(chu)理(li)時間(jian)為(wei)(wei)10min左右(you)。初(chu)(chu)理(li)以芽葉(xie)(xie)緊直成(cheng)條(tiao)(tiao)、顯清香、色澤翠綠、茶條(tiao)(tiao)有觸手感、含(han)水(shui)率(lv)約(yue)為(wei)(wei)30%時為(wei)(wei)適度。初(chu)(chu)理(li)葉(xie)(xie)出鍋(guo)(guo)后應過(guo)篩和(he)攤涼,待回軟后再進(jin)行復(fu)(fu)(fu)理(li)。復(fu)(fu)(fu)理(li)投葉(xie)(xie)量為(wei)(wei)每槽(cao)100~120g,槽(cao)鍋(guo)(guo)內(nei)近(jin)壁(bi)空(kong)氣溫(wen)度70℃左右(you),槽(cao)鍋(guo)(guo)往復(fu)(fu)(fu)頻率(lv)160次(ci)min左右(you),時間(jian)約(yue)10min。復(fu)(fu)(fu)理(li)以芽葉(xie)(xie)。