芒果视频下载

概述(shu)

天(tian)(tian)目(mu)(mu)青(qing)頂(ding)，又稱天(tian)(tian)目(mu)(mu)云霧(wu)茶(cha)(cha)(cha)，產(chan)于浙(zhe)江臨安天(tian)(tian)目(mu)(mu)山(shan)(shan)(shan)，這里(li)古木參天(tian)(tian)，山(shan)(shan)(shan)峰靈秀，屬國(guo)家(jia)生(sheng)(sheng)態示范區和(he)國(guo)家(jia)級自然(ran)保(bao)護(hu)區，素有(you)(you)天(tian)(tian)然(ran)植物(wu)園之稱。天(tian)(tian)目(mu)(mu)山(shan)(shan)(shan)山(shan)(shan)(shan)高地帶氣候溫濕，森(sen)林茂密，樹葉落地，形成灰化棕色(se)森(sen)林土，腐植質厚達二(er)十厘米左右，土壤疏松，色(se)黑(hei)，呈酸性(xing)反應(ying)。終(zhong)年云霧(wu)籠罩，山(shan)(shan)(shan)上(shang)霧(wu)日多，年平均有(you)(you)二(er)百五十天(tian)(tian)以上(shang)。茶(cha)(cha)(cha)樹多分布在(zai)(zai)海拔(ba)一千(qian)二(er)百米以下，六百米以上(shang)的(de)自然(ran)良好的(de)山(shan)(shan)(shan)塢(wu)中。天(tian)(tian)目(mu)(mu)山(shan)(shan)(shan)是我(wo)國(guo)重(zhong)點產(chan)茶(cha)(cha)(cha)區，天(tian)(tian)目(mu)(mu)山(shan)(shan)(shan)茶(cha)(cha)(cha)在(zai)(zai)一千(qian)二(er)百多年前的(de)唐代(dai)(dai)已很有(you)(you)名(ming)(ming)，經久不(bu)衰，據載，明代(dai)(dai)不(bu)斷有(you)(you)天(tian)(tian)目(mu)(mu)山(shan)(shan)(shan)茶(cha)(cha)(cha)入(ru)貢，在(zai)(zai)九十年代(dai)(dai)中期已被列入(ru)我(wo)公(gong)司有(you)(you)機(ji)茶(cha)(cha)(cha)生(sheng)(sheng)產(chan)基地。天(tian)(tian)目(mu)(mu)青(qing)頂(ding)茶(cha)(cha)(cha)一直作為(wei)外(wai)銷有(you)(you)機(ji)茶(cha)(cha)(cha)，并在(zai)(zai)歐洲茶(cha)(cha)(cha)葉市場(chang)有(you)(you)較(jiao)高知(zhi)名(ming)(ming)度。該茶(cha)(cha)(cha)制(zhi)作工藝精細，原料上(shang)乘，其挺(ting)直成條(tiao)，葉質肥厚，芽(ya)毫顯露，色(se)澤深綠(lv)，滋(zi)味(wei)鮮醇爽口，清香持久，湯色(se)清澈明凈，芽(ya)葉朵朵可辨，是色(se)、香、味(wei)俱全的(de)茶(cha)(cha)(cha)中佳品。

品質特征

"天目(mu)青頂條緊(jin)略扁，開似雀舌，葉質(zhi)肥厚，銀亮隱(yin)露，色澤綠(lv)潤，滋味鮮醇爽口，清香(xiang)(xiang)持久，湯色清澈明凈，芽葉朵朵可(ke)辨，色、香(xiang)(xiang)、味俱佳。

工藝特色

青頂(ding)(ding)茶(cha)精(jing)細的(de)(de)(de)(de)采制工藝：青頂(ding)(ding)茶(cha)的(de)(de)(de)(de)采摘時間(jian)較晚。按采摘時間(jian)、標準和焙制方法不(bu)(bu)同，茶(cha)色(se)按質(zhi)分為頂(ding)(ding)谷、雨前(qian)(qian)、梅尖(jian)、梅白(bai)、小(xiao)(xiao)春(chun)五個品(pin)級。頂(ding)(ding)谷、雨前(qian)(qian)屬(shu)春(chun)茶(cha)，稱“青頂(ding)(ding)”，茶(cha)芽(ya)(ya)最幼嫩纖細，色(se)綠(lv)味(wei)美。梅尖(jian)、梅白(bai)稱“毛峰”；小(xiao)(xiao)春(chun)則(ze)屬(shu)高級綠(lv)茶(cha)。鮮葉(xie)(xie)采摘要(yao)求(qiu)：選(xuan)晴(qing)天葉(xie)(xie)面露水干后(hou)開采。用手指合力(li)提采，不(bu)(bu)能用指甲(jia)掐(qia)，不(bu)(bu)能帶魚葉(xie)(xie)；鮮葉(xie)(xie)標準為：一葉(xie)(xie)包一芽(ya)(ya)，一芽(ya)(ya)一葉(xie)(xie)初(chu)展(zhan)；一芽(ya)(ya)一葉(xie)(xie)，一芽(ya)(ya)二葉(xie)(xie)。采下的(de)(de)(de)(de)鮮葉(xie)(xie)薄攤在潔凈的(de)(de)(de)(de)竹(zhu)匾上，置陰涼處5～6小(xiao)(xiao)時，使(shi)鮮葉(xie)(xie)的(de)(de)(de)(de)內(nei)含(han)物質(zhi)發生緩慢的(de)(de)(de)(de)變化，以利于色(se)、香、味(wei)、形品(pin)質(zhi)的(de)(de)(de)(de)提高。

在平鍋(guo)或(huo)電(dian)鍋(guo)內(nei)(nei)以高溫(wen)殺(sha)(sha)青(qing)，鍋(guo)溫(wen)160℃左(zuo)右(you)(you)，投葉(xie)(xie)量每(mei)鍋(guo)250克(ke)(ke)，用(yong)雙手(shou)(shou)(shou)或(huo)右(you)(you)手(shou)(shou)(shou)在鍋(guo)內(nei)(nei)抖殺(sha)(sha)，排除(chu)部分(fen)熱(re)水汽；再以右(you)(you)手(shou)(shou)(shou)抓葉(xie)(xie)在手(shou)(shou)(shou)，以四指翻動殺(sha)(sha)青(qing)葉(xie)(xie)；要使(shi)葉(xie)(xie)溫(wen)迅速升至70°～80℃，以達到(dao)破壞酶的活性和避(bi)免產生紅莖紅葉(xie)(xie)；待達到(dao)葉(xie)(xie)質(zhi)柔(rou)軟、葉(xie)(xie)色(se)青(qing)綠(lv)(lv)、有茶(cha)香出現(xian)時(shi)，即可起鍋(guo)，并(bing)將(jiang)殺(sha)(sha)青(qing)葉(xie)(xie)抖散(san)在竹(zhu)匾內(nei)(nei)攤涼。揉(rou)捻時(shi)將(jiang)毛茶(cha)放在粗(cu)麻布上輕輕搓(cuo)揉(rou)，不使(shi)茶(cha)葉(xie)(xie)汁液外溢(yi)，并(bing)注意掌(zhang)握輕、重(zhong)、輕的手(shou)(shou)(shou)法，以保(bao)持茶(cha)品色(se)澤(ze)綠(lv)(lv)潤；然后投葉(xie)(xie)于鍋(guo)炒(chao)二青(qing)，投葉(xie)(xie)量每(mei)鍋(guo)200克(ke)(ke)左(zuo)右(you)(you)，用(yong)雙手(shou)(shou)(shou)或(huo)右(you)(you)手(shou)(shou)(shou)在鍋(guo)內(nei)(nei)透炒(chao)，鍋(guo)溫(wen)從110℃逐漸(jian)降至90℃，炒(chao)至失(shi)重(zhong)20%左(zuo)右(you)(you)起鍋(guo)，將(jiang)結(jie)塊抖散(san)在竹(zhu)匾內(nei)(nei)冷卻，使(shi)茶(cha)條內(nei)(nei)水分(fen)調整均(jun)勻。

加工技術

鮮(xian)葉應分級驗收，不同級別、品(pin)種的鮮(xian)葉要分開(kai)攤放(fang)(fang)和付制，壯齡、老齡茶樹鮮(xian)葉及晴(qing)天、雨天、露水葉也要分開(kai)攤放(fang)(fang)和付制。

（1）鮮(xian)(xian)(xian)葉(xie)(xie)(xie)(xie)攤(tan)放(fang)(fang)(fang)。鮮(xian)(xian)(xian)葉(xie)(xie)(xie)(xie)要均勻攤(tan)放(fang)(fang)(fang)在蔑墊(dian)或竹(zhu)匾上，置于陰涼通風(feng)處。攤(tan)放(fang)(fang)(fang)厚(hou)度(du)(du)(du)視(shi)鮮(xian)(xian)(xian)葉(xie)(xie)(xie)(xie)級別而(er)定(ding)，頂谷和雨前(qian)級鮮(xian)(xian)(xian)葉(xie)(xie)(xie)(xie)以芽(ya)葉(xie)(xie)(xie)(xie)間(jian)互不重(zhong)疊為宜(yi)，梅(mei)尖和梅(mei)白(bai)級鮮(xian)(xian)(xian)葉(xie)(xie)(xie)(xie)攤(tan)放(fang)(fang)(fang)厚(hou)度(du)(du)(du)不超過(guo)1cm，小(xiao)青級鮮(xian)(xian)(xian)葉(xie)(xie)(xie)(xie)攤(tan)放(fang)(fang)(fang)厚(hou)度(du)(du)(du)不超過(guo)3cm。攤(tan)放(fang)(fang)(fang)時間(jian)視(shi)環境溫、濕度(du)(du)(du)及鮮(xian)(xian)(xian)葉(xie)(xie)(xie)(xie)萎凋情況而(er)定(ding)，一般為6～8h，中間(jian)要輕(qing)翻(fan)1～2次，翻(fan)葉(xie)(xie)(xie)(xie)時要通過(guo)抖(dou)動蔑墊(dian)或竹(zhu)匾來集(ji)攏鮮(xian)(xian)(xian)葉(xie)(xie)(xie)(xie)，再用雙手(shou)將葉(xie)(xie)(xie)(xie)均勻撒開，切(qie)忌(ji)用掃(sao)帚掃(sao)或用手(shou)捋，以免使芽(ya)葉(xie)(xie)(xie)(xie)紅變(bian)。攤(tan)放(fang)(fang)(fang)程度(du)(du)(du)以鮮(xian)(xian)(xian)葉(xie)(xie)(xie)(xie)含(han)水率(lv)約70%，失重(zhong)12%～14%，芽(ya)葉(xie)(xie)(xie)(xie)變(bian)軟，清香顯(xian)露時為適(shi)度(du)(du)(du)。

（2）殺(sha)(sha)(sha)(sha)青(qing)(qing)。以(yi)高溫(wen)(wen)殺(sha)(sha)(sha)(sha)青(qing)(qing)，殺(sha)(sha)(sha)(sha)勻殺(sha)(sha)(sha)(sha)透(tou)為(wei)(wei)原則(ze)。采(cai)(cai)用30型或40型滾筒(tong)(tong)(tong)殺(sha)(sha)(sha)(sha)青(qing)(qing)機(ji)，投(tou)葉(xie)(xie)(xie)量(liang)應(ying)根據付制(zhi)鮮葉(xie)(xie)(xie)級別及(ji)筒(tong)(tong)(tong)溫(wen)(wen)高地靈活掌握，一般為(wei)(wei)15kg/h。殺(sha)(sha)(sha)(sha)青(qing)(qing)過(guo)程中，筒(tong)(tong)(tong)內應(ying)有(you)連續(xu)的(de)“噼(pi)(pi)啪”聲，無聲為(wei)(wei)筒(tong)(tong)(tong)溫(wen)(wen)過(guo)低，應(ying)及(ji)時提高溫(wen)(wen)度或放慢投(tou)葉(xie)(xie)(xie)速度；“噼(pi)(pi)啪”聲過(guo)大則(ze)鍋溫(wen)(wen)太高，應(ying)及(ji)時降低溫(wen)(wen)度或增加投(tou)葉(xie)(xie)(xie)量(liang)。殺(sha)(sha)(sha)(sha)青(qing)(qing)時間(jian)為(wei)(wei)1.0～1.2min。殺(sha)(sha)(sha)(sha)青(qing)(qing)機(ji)出(chu)葉(xie)(xie)(xie)口(kou)下(xia)方應(ying)安裝(zhuang)排風(feng)(feng)扇，以(yi)利于及(ji)時吹散(san)濕氣，同(tong)時可(ke)分離一部分魚(yu)葉(xie)(xie)(xie)和(he)碎片(pian)。采(cai)(cai)用30型吹風(feng)(feng)出(chu)葉(xie)(xie)(xie)式(shi)殺(sha)(sha)(sha)(sha)青(qing)(qing)機(ji)殺(sha)(sha)(sha)(sha)青(qing)(qing)，筒(tong)(tong)(tong)溫(wen)(wen)的(de)控制(zhi)同(tong)滾筒(tong)(tong)(tong)殺(sha)(sha)(sha)(sha)青(qing)(qing)機(ji)，投(tou)葉(xie)(xie)(xie)量(liang)約為(wei)(wei)10kg/h，時間(jian)為(wei)(wei)3～5min。以(yi)殺(sha)(sha)(sha)(sha)青(qing)(qing)葉(xie)(xie)(xie)手(shou)握成團，松(song)手(shou)即散(san)，略有(you)黏性，清香(xiang)顯露時為(wei)(wei)殺(sha)(sha)(sha)(sha)青(qing)(qing)適(shi)度，這時應(ying)開啟出(chu)葉(xie)(xie)(xie)風(feng)(feng)機(ji)，吹出(chu)殺(sha)(sha)(sha)(sha)青(qing)(qing)葉(xie)(xie)(xie)，殺(sha)(sha)(sha)(sha)青(qing)(qing)葉(xie)(xie)(xie)質量(liang)優于滾筒(tong)(tong)(tong)殺(sha)(sha)(sha)(sha)青(qing)(qing)。殺(sha)(sha)(sha)(sha)青(qing)(qing)葉(xie)(xie)(xie)應(ying)及(ji)時攤晾，至水分重新(xin)分布，殺(sha)(sha)(sha)(sha)青(qing)(qing)葉(xie)(xie)(xie)回(hui)軟(ruan)后再進(jin)入下(xia)一道工序(xu)。

（3）殺(sha)(sha)(sha)二青(qing)。殺(sha)(sha)(sha)二青(qing)宜選用(yong)往復式多用(yong)機，鍋(guo)溫先(xian)高(gao)后低，起始溫度越180℃，投葉(xie)(xie)量一般為(wei)(wei)每(mei)槽100g左右。殺(sha)(sha)(sha)青(qing)1～2min后溫度漸降至(zhi)70～80℃，然后再(zai)殺(sha)(sha)(sha)青(qing)1min左右。殺(sha)(sha)(sha)二青(qing)時(shi)槽鍋(guo)往復頻率(lv)宜快，為(wei)(wei)165次/min。殺(sha)(sha)(sha)二青(qing)以二青(qing)葉(xie)(xie)有(you)觸手感、成直條、清香、色(se)澤(ze)翠綠(lv)、含水率(lv)約為(wei)(wei)50%時(shi)為(wei)(wei)適度。二青(qing)葉(xie)(xie)出(chu)鍋(guo)后要及時(shi)攤晾(liang)，回潮至(zhi)茶(cha)條綿軟、有(you)相當韌性時(shi)再(zai)進(jin)行揉捻。

（4）揉(rou)捻(nian)(nian)(nian)。選(xuan)用30型揉(rou)捻(nian)(nian)(nian)機。揉(rou)捻(nian)(nian)(nian)時(shi)(shi)(shi)(shi)(shi)壓力(li)要(yao)輕，即達到(dao)緊條和(he)(he)(he)促進(jin)(jin)(jin)茶葉(xie)(xie)(xie)品質形成(cheng)的(de)目的(de)，又(you)要(yao)保(bao)持芽(ya)(ya)(ya)葉(xie)(xie)(xie)完整(zheng)。投葉(xie)(xie)(xie)量以揉(rou)桶九成(cheng)滿為宜。加壓和(he)(he)(he)揉(rou)捻(nian)(nian)(nian)時(shi)(shi)(shi)(shi)(shi)間(jian)視(shi)原(yuan)料等級而定。頂谷(gu)和(he)(he)(he)雨前(qian)在揉(rou)捻(nian)(nian)(nian)時(shi)(shi)(shi)(shi)(shi)基本上(shang)不(bu)加壓，揉(rou)捻(nian)(nian)(nian)時(shi)(shi)(shi)(shi)(shi)間(jian)約10min。梅尖(jian)(jian)、梅白和(he)(he)(he)小青(qing)(qing)的(de)揉(rou)捻(nian)(nian)(nian)工序分(fen)初揉(rou)和(he)(he)(he)復(fu)揉(rou)兩個步驟。初揉(rou)時(shi)(shi)(shi)(shi)(shi)不(bu)加壓或輕微(wei)加壓，時(shi)(shi)(shi)(shi)(shi)間(jian)5min，以使(shi)芽(ya)(ya)(ya)葉(xie)(xie)(xie)初步成(cheng)條和(he)(he)(he)促使(shi)芽(ya)(ya)(ya)葉(xie)(xie)(xie)內水(shui)(shui)分(fen)分(fen)布均勻。芽(ya)(ya)(ya)葉(xie)(xie)(xie)初揉(rou)后進(jin)(jin)(jin)行(xing)烘(hong)二青(qing)(qing)，在焙(bei)籠和(he)(he)(he)烘(hong)焙(bei)機上(shang)進(jin)(jin)(jin)行(xing)，烘(hong)焙(bei)溫度約90℃，時(shi)(shi)(shi)(shi)(shi)間(jian)3～5min，至(zhi)芽(ya)(ya)(ya)葉(xie)(xie)(xie)含水(shui)(shui)率(lv)50%左右時(shi)(shi)(shi)(shi)(shi)攤(tan)晾，回軟后進(jin)(jin)(jin)行(xing)復(fu)揉(rou)。梅尖(jian)(jian)和(he)(he)(he)梅白的(de)復(fu)揉(rou)時(shi)(shi)(shi)(shi)(shi)間(jian)為30min左右，先(xian)空揉(rou)5min，再(zai)加輕壓揉(rou)20min左右，最(zui)后在空揉(rou)5min。小青(qing)(qing)的(de)復(fu)揉(rou)時(shi)(shi)(shi)(shi)(shi)間(jian)為35～40min，揉(rou)捻(nian)(nian)(nian)時(shi)(shi)(shi)(shi)(shi)以加中壓為主。揉(rou)捻(nian)(nian)(nian)結束后，頂谷(gu)和(he)(he)(he)雨前(qian)要(yao)進(jin)(jin)(jin)行(xing)離條，眉(mei)間(jian)、梅白和(he)(he)(he)小青(qing)(qing)則直接進(jin)(jin)(jin)入毛火工序。

（5）理(li)(li)條(tiao)(tiao)(tiao)。選用往(wang)復式(shi)理(li)(li)條(tiao)(tiao)(tiao)機(ji)或多用機(ji)。頂谷和雨前的(de)理(li)(li)條(tiao)(tiao)(tiao)分初(chu)理(li)(li)和復理(li)(li)。初(chu)理(li)(li)投(tou)葉(xie)(xie)(xie)量(liang)為每槽(cao)(cao)(cao)100g左右，槽(cao)(cao)(cao)鍋(guo)溫(wen)度升高(gao)后低，要(yao)求起始槽(cao)(cao)(cao)鍋(guo)內近壁(bi)空氣溫(wen)度為90℃左右，而后隨著理(li)(li)條(tiao)(tiao)(tiao)葉(xie)(xie)(xie)的(de)失水(shui)而降至70℃左右。槽(cao)(cao)(cao)鍋(guo)的(de)往(wang)復頻率(lv)(lv)，前期為210次/min，隨鍋(guo)溫(wen)降低調至120次/min，初(chu)理(li)(li)時間為10min左右。初(chu)理(li)(li)以芽葉(xie)(xie)(xie)緊直(zhi)成(cheng)條(tiao)(tiao)(tiao)、顯清香、色(se)澤翠綠(lv)、茶(cha)條(tiao)(tiao)(tiao)有觸手感、含(han)水(shui)率(lv)(lv)約(yue)為30%時為適(shi)度。初(chu)理(li)(li)葉(xie)(xie)(xie)出鍋(guo)后應(ying)過篩和攤涼，待回軟后再進行復理(li)(li)。復理(li)(li)投(tou)葉(xie)(xie)(xie)量(liang)為每槽(cao)(cao)(cao)100～120g，槽(cao)(cao)(cao)鍋(guo)內近壁(bi)空氣溫(wen)度70℃左右，槽(cao)(cao)(cao)鍋(guo)往(wang)復頻率(lv)(lv)160次min左右，時間約(yue)10min。復理(li)(li)以芽葉(xie)(xie)(xie)。