Ginkgo biloba, alias Ginkgo leaves, papyrus, moth leaves. Contains more than 170 medicinal ingredients such as flavonoids, acids, and terpene lactones. These medicinal ingredients are an important source of health care products in addition to treating certain diseases. Drinking ginkgo tea for a long time can bring health to humans and become one of the ways to make full use of Ginkgo biloba. Longyishan State-owned Forest Farm in Fang County, Hubei Province, has achieved considerable benefits from the use of ginkgo biloba leaves processed into ginkgo tea. According to several years of production practices, the frying technology of ginkgo tea is introduced as follows. 1. Machine equipment Machine equipment includes cutting machine, fixing machine, kneading machine, and frying machine. 2, the process of ginkgo tea frying process flow: pick leaf → go to the miscellaneous cleaning → cutting strip → killing → rubbing → fry dry → rub again → then fry dry. 3, operating techniques 3.1 Picking leaves 2 to 5 years old saplings of the best. Because of the high content of medicinal ingredients in leaves, the leaves are tender, and the color of the tea that is fried is bright green, the sticks are tight, and the aroma is long-lasting. The tea soup is yellow-green, clear, fresh and cool, and bitter in taste. It is suitable for people to drink tea. The taste requirements. On the contrary, the content of medicinal ingredients of the big leaves is low, which does not achieve the effects of medical care and health care. At the same time, because of the strong leathery nature of the leaves and the pale leaves, the quality of the tea that is roasted out is poor. In the first year, fresh Ginkgo biloba from June to July was the best tea, and was followed from August to September. It was worse after October. However, some ginkgo groves are well managed, combined with adequate water and fertilizer, strong tree growth, and favorable soil conditions, and the quality of the leaves is still very good. The quality of roasted tea will also be superior. Therefore, leaf quality is the basis of tea quality, and it is very important to choose high-quality Ginkgo biloba. Every morning, when the dew evaporates, the leaves can be collected. When the leaves are collected, leaf stems should be absent. The harvest should be completed before 12 o'clock. In order to ensure tree growth, high-quality Ginkgo biloba leaves are harvested year after year. The first and second harvest leaves should not exceed 1/3 of the tree height. The fresh leaves of Ginkgo biloba should be placed in a pod, and they should not be packed into woven bags or sacks to prevent the leaves from heating and deteriorating and affect the quality of tea. Immediately after picking, if too much leaf is collected and it is too late to be processed, it shall be spread out on the seat in the ventilation room. The thickness of the airing shall not exceed 5 cm, and it shall be frequently turned so as not to cause mould deterioration. 3.2 Remove impurities Cleaning should first clear the debris in the leaves of Ginkgo biloba, such as pests and leaves, dry leaves, gravel, body, eggs, etc., remove the petiole again. Refined ginkgo tea must clear the petiole. The mechanism of ginkgo tea gives a rough feeling, but there is no difference in drinking. Ginkgo biloba used for tea production must be rinsed with tap water or well water for 2 to 3 times before making tea. This ginkgo tea soup color will be clear, transparent and pure, otherwise the turbidity will be unclear, and it will be accompanied by an earthy smell. 3.3 Cutting strips such as frying refined ginkgo tea, ginkgo leaves will cut off the petiole washed, drying water, in the cutting machine cut into 3 ~ 5 mm wide leaf; crude ginkgo tea can be cut into 6 ~ 10 mm Wide leaf. Some ginkgo tea plants directly use the entire leaf to straighten and straighten after straightening. This will increase the rubbing time. The tea that is fried can also be listed, but it always looks rough. Some ginkgo tea factories use artificial tear strips instead of the process of cutting, and the ginkgo tea prepared by the tear strips is particularly delicate. However, tear strips have lower ergonomics and higher frying costs. The specific operation of the tear strip is to rinse the fresh leaves of Ginkgo biloba and spread them on the mat for 2 to 3 days to make the leaves completely wilting. Then tear the leaves into 3 to 4 mm wide strips along with the Ginkgo biloba leaf veins, and then perform the fixation. Rub it. If Ginkgo biloba leaves are not wilted and the leaves are brittle, the tea bars will be difficult to tear and the ergonomics will be lower. Ginkgo biloba tear strips can only finish 1.0 to 1.5 kg on a working day. Therefore, it is costly to tear the tea. 3.4 After fixing the blade of Ginkgo biloba, it will heat and heat the drum type fixing machine, and at the same time it will start the fixing machine. When the temperature of the pot is heated to 250°C, 10 to 15 kilograms of leaf blades will be immediately put into use. At this time, the temperature can be further increased. There will be a slight explosion inside. It is necessary to strictly control the principle of "high first and then low" for pot temperature. The fixing time is related to the amount of water in the leaves, the tenderness of the leaves, and the picking period of the leaves. Therefore, it is impossible to make a uniform time rule, usually 15 to 20 minutes. But the experience and sense of success are very important. When the leaves have been soft, a water film has formed on the tea bar, which is clasped in hand and has a sticky feeling. It is moderate when there is no loose leaves and no sweat is squeezed out. The color of the leaf is changed from bright green to dark green, the smell of grass has been eliminated, and the taste of Ginkgo biloba is moderate. At this point, the water content of the leaves should be reduced by more than 50%. At this time, the pot temperature should be reduced to 180°C. Do old leaves to kill, old leaves and kill. Tender killing is better than old killing, which is very important for maintaining a good tea type. If the fixation is insufficient, the activity of the enzyme in the green leaves cannot be completely stopped, with the smell of grass. Because of the large amount of water contained in the cotyledons, the frying time in the drum wok is long and often destroys the twisted tea shape and reduces the sensory quality of the ginkgo tea. Of course, it's not advisable to fix it too much. If the fixation is excessive, the moisture in the leaf strips is reduced too much, the leaf quality becomes brittle, the rubbing is fragile, and the tea sticks are not tight, affecting the senses. In short, when it is time to kill, it is necessary to kill it thoroughly, kill it evenly, kill it properly, and it is very important to grasp the heat. At present, some ginkgo tea plants use steam to complete the fixing process. Ginkgo tea that is fried in the mountains using this fixing process is known as steamed green tea. Although it differs from traditional tea making in craftsmanship, it still has many shortcomings through production practices. First, it affects the green color of Ginkgo biloba tea. Since the start of frying of Ginkgo biloba tea was not long, there was no continuous production of large-scale production, and there was a large number of indigenous methods. During the steaming process, a large amount of medicinal components in Ginkgo biloba leaves are lost. Therefore, this process of making tea should not be used at present. 3.5 After rubbing and killing, the car can be reloaded and the leaves flow out from the killing pot. After letting cool (not to be hot), it is placed in a kneading machine and rubbed in a bucket. Usually used is a "light - heavy - light" rubbing procedures, that is, light pressure rubbing for 10 minutes, then heavy pressure rubbing for 10 minutes, then gently press rubbing for 10 minutes, the entire rubbing time is about 30 minutes, when the leaf basic Tightly into a roll, you can stop taking it out. Some ginkgo tea factories have sweaty leaves when they are rubbing, which means that there is not enough heat to kill the crimson and it is too tender to be exfoliated when it is rubbed. It is the best heat for fixing. The rubbing and pressing of the rubbing machine causes the leaf strips to become tightly coiled. At the same time, the leaf cells of the leaf tissue are broken and easily brewed, which is more conducive to the leaching of the Chinese herbal medicine components of Ginkgo biloba leaves. The rubbing of ginkgo tea is mainly the use of external force to curl the leaves to form a tight, round shape. Partial pressure and friction during the rubbing process. Under the condition that the rotation speed of the kneading machine is constant, the pressure increases, and the friction force also increases, which is the main factor for curling the leaves into strips. The size and regulation of the pressure directly affect the degree of tightness, heavy weight, and complete shredding of tea bars. Therefore, the size and adjustment of the pressure during the rubbing should follow the principle of “light weight first, gradual pressure, alternating light and heavy weights, and finally loose pressure†and “leaving light and short kneading†in the young leaves, and the principle of heavy pressure and rubbing in the old leaves. However, pressurizing “light†and “heavy†are only relative terms. They can only be qualitative and not quantitative. In practical production, it is difficult for operators to master the operation and can only act on the basis of experience. 3.6 Fry the rubbed ginkgo tea bar into the drum dryer. At this time, the temperature of the wok should be controlled at about 150°C. After about 20 to 30 minutes of frying, the car will be reversed to make the tea bar out of the dryer. Outflow. 3.7 Rub the ginkgo tea bar frothed in front of it into the kneading machine and rub it again. First lightly rubbing and rubbing for 5 minutes, then rubbing and rubbing for 10 minutes, and then gently rubbing and rubbing for 5 minutes. At this time, the tea bar is basically formed, the senses are very beautiful, and the tea quality is often superior. Can also be used "empty 5 - light 5 - weight 10 - light 5 - empty 5" rubbing procedures, is the front of the fried ginkgo tea bar into the rubbing machine kneading bucket, the first air kneading for 5 minutes (that is not pressure) , Gently rubbing for 5 minutes, re-knead for 10 minutes, then rubbing for 5 minutes, and then rubbing for 5 minutes, so that ginkgo tea, the tea that is fried, is of good quality. There are also shapes that have not been kneaded once more, but one-time molding should increase the time and pressure for rubbing. 3.8 Frying dry again Put the ginkgo tea bar that has been rubbed twice into the frying machine again. At this time, the pot temperature should be controlled at about 150°C. When the frying pan emits the sound of “唰-å”°-å”°â€, the tea is basically fried. . At this point the pot temperature should be reduced to 60 ~ 80 °C continue to fry 10 to 15 minutes, when ginkgo tea will emit an aroma, and people usually call this aromatic smell "pot saute." After the ginkgo tea has been air-dried, it is passed through 14 to 28 mesh copper sieves and packed in aluminum platinum bags, which are then sent to a cold room. When ginkgo tea is fried in a frying pan, the ginkgo biloba leaf often sticks, that is, a layer of crumb is adhered to the wall of the wok pan to form a pan wok, and the time is long and smoke smells. Will fall off, blended in ginkgo tea, a great influence on the quality of tea. Therefore, the pot wall needs to be cleaned every 2 to 3 days, and the spatula is scraped off with a spatula, and then the pot wall is rinsed with water.
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