炒茶 生锅、二青锅、熟锅

炒茶叶怎么炒出好茶色？炒茶分生锅、二青锅、熟锅，三锅相连，序贯操作。炒茶锅用普通板锅，砌成三锅相连的炒茶灶，锅呈25～30度倾斜。炒茶扫把用毛竹扎成，长1米左右，竹枝一端直径约10厘米。茶农炒茶，概括为三句话：第一锅满锅旋，第二锅带把劲，第三锅钻把子。

第一锅：生锅

生锅主要起杀青作用，锅温180～200℃，投叶量0.25～0.5公斤，叶量多少视锅温和操作技术水平而定。炒法是用炒茶帚在锅中旋转炒拌，叶子跟着旋转翻动，均匀受热失水，要转得快，用力匀，结合抖散茶叶，时间约1～2分钟。待叶质柔软，叶色暗绿，即可扫入第二锅内。

第二锅：二青锅

二青锅主要起继续杀青和初步揉条的作用，锅温比生锅略低。因茶与锅壁的摩擦力比较大，用力应比生锅大，所以要“带把劲”，使叶子随着炒茶扫帚在锅内旋转，开始搓卷成条，同时要结合抖散茶团，透发热气。当叶片皱缩成条，茶汁粘着叶面，有粘手感，即可扫入熟锅。

第三锅：熟锅

熟锅主要起进一步做细茶条的作用，锅温比二青锅更低，约130～150℃。此时叶子已经比较柔软，用炒茶扫帚旋炒几下，叶子即钻到把内竹枝内，有利于做条，稍稍抖动，叶子则又散落到锅里。这样反复操作，使叶子吞吐于竹帚内外，把杀青失水和搓揉成条巧妙地结合起来。炒至条索紧细，发出茶香，约三四成干，即可出锅。

炒绿茶的注意事项

茶叶烘焙忌用炭火加笼烘形式。这种传统的烘焙方式在科技不发达的过去适用，但它烤出的茶叶常常带有木炭味的异味。如今，制茶最好使用烘干机烘茶，烘干机不带异味能够有利于制出色香味较好的绿茶，同时还可以节约能源。

How to fry tea leaves to get a good brown color? The fried tea is divided into raw pot, Erqing pot, and cooked pot. The three pots are connected and operated sequentially. The tea-frying pot is made of an ordinary plate pot, which is built into a tea-frying stove connected by three pots, and the pot is inclined at 25 to 30 degrees. The tea broom is made of bamboo, about 1 meter long, and one end of the bamboo branch is about 10 cm in diameter. Tea farmers stir-fry tea, which can be summed up in three sentences: the first pot is full of rotation, the second pot is vigorous, and the third pot is drilled.

The first pot: raw pot

The raw pot mainly plays the role of fixing the green. The pot temperature is 180-200 ℃, and the amount of leaves is 0.25-0.5 kg. The amount of leaves depends on the level of mild operation of the pot. Stir-frying method is to use the tea broom to rotate and stir in the pot. The leaves are rotated and flipped, and the water is evenly heated and dehydrated. It is necessary to rotate quickly, use force evenly, and shake the tea leaves for about 1 to 2 minutes. When the leaves are soft and dark green, they can be swept into the second pot.

The second pot: Erqing pot

Erqing pot mainly plays the role of continuing to kill green and preliminary kneading, and the pot temperature is slightly lower than that of raw pot. Because the friction between the tea and the pot wall is relatively large, the force should be greater than that of the raw pot, so you must "bring your strength" to make the leaves rotate in the pot with the tea broom, and start rolling into strips. Group, let out the heat. When the leaves shrink into strips, the tea juice sticks to the leaves and feels sticky, and it can be swept into the cooking pot.

The third pot: cooked pot

The cooked pot is mainly used to further make fine tea sticks. The pot temperature is lower than that of the Erqing pot, about 130-150 °C. At this time, the leaves are relatively soft, stir-fry with a tea broom for a few times, the leaves will drill into the inner bamboo branches, which is conducive to making strips, and the leaves will be scattered into the pot again after shaking a little. Repeated operations in this way make the leaves spit inside and outside the bamboo broom, and skillfully combine dehydration and rubbing into strips. Stir fry until the ropes are tight and thin, and the tea fragrance is emitted, about three or four percent dry, and then the pan is ready.

Precautions for Fried Green Tea

Do not use charcoal fire and cage baking for tea baking. This traditional roasting method worked well in the less-technological past, but the tea leaves it roasted often had a charcoal-like smell. Nowadays, the best way to make tea is to use a dryer to dry tea. The dryer has no odor, which can help to make green tea with better aroma and save energy at the same time.