Do you have to dry the tea leaves picked on rainy days?

Tea leaves picked in rainy days need to be dried before they can be made, and can generally be treated with natural spreading and withering trough blast withering until the tea leaves reach normal dryness (i.e., the degree of withering that needs to be achieved).

It is generally not recommended to pick on rainy days, and there are generally "nine non-picking" in farming

Don't pick it in rainy days, don't pick thin buds, don't pick purple buds, don't pick wind hurt buds, don't pick insect hurt buds, don't pick open buds, don't pick hollow buds, don't pick diseased buds, don't pick buds that are too long or too short.

The following points should be paid attention to when picking tea:

1.If the tea tree is pruned, the tea leaves below the picking surface should not be picked, so that the side branches are dense and the tree is neat and vigorous.

2.Picking should be carried out in the order of rows and columns, and it is not possible to pick those with more buds and leaves and miss the picking, so as not to reduce the yield.

3.When picking, the picking standards should be strictly stipulated, and strictly implemented, so that the quality is uniform.

4.Attention must be paid to storage, and old fish leaves can not be picked.

5.Do not pick the dew and rain, so as not to make the tea astringent and thin, the water color is turbid, and it is easy to scorch when killing the cyanine.

6.Before picking, the tea trees should be shaken to remove dew, rain, dust, cobwebs and other impurities.

7.Do not pick roughly, and the tea leaves should be restored after climbing.

8.Each leaf bud that meets the standard must be harvested once to avoid the trouble of washing the bush (from bottom to top, from edge to center).

9.The old and young should be picked separately to avoid affecting the quality and manufacturing troubles.

10.Do not break the tea leaves with your fingernails when picking, so as not to cause chemical changes and turn black spots due to the flow of tea juice.

11.Develop the habit of early picking, and pick early every year.

12.It is advisable not to pick winter tea to maintain the momentum of the tree.

13.If the tree is not in good condition, it will not be picked, and if all the trees are not in good condition, it will be stopped for one year, and the management work should still be carried out as usual.

14.Sterile tea buds of stunted growth are not picked.

15.When the development is not good, the counterpart leaves and buds are not picked to restore the tree's strength.

16.Leave the stalk and do not pick, the green tea must be picked out in particular, and the middle part of the second leaf and the third leaf (or fish leaf) pitch must be picked when picking.

17.The buds and leaves with pests and diseases should not be picked, and they should also be removed after picking.

18.Immediate processing, in order to be fast.

19.Do not hurt the buds and leaves (the wound is easy to turn red or black, and even the tea has a sour taste), do not shake it in your hand for a long time, and do not press it in the tea basket for a long time and too thick.

20.Keep hands, utensils and storage yards clean so that the tea leaves do not become infected with other odours or unclean substances.

21.Before the post-harvest system, it is necessary to maintain the essence of tea cyanine and avoid heating.

Spread out to blow dry, and air conditioners can be used to dehumidify. Or use a professional dehumidifier.

No matter how you do it, the tea leaves on rainy days will have a watery taste, especially after a period of time.

Therefore, it is normal to not pick tea on rainy days, and I would rather leave it unwanted.

It is best to dry the tea leaves just picked up, especially in summer, otherwise it is easy to have peculiar smells, in addition, timely frying is the best way, and the tea is mainly involved in the steps of killing, rolling, and drying when frying.

Generally speaking, finishing is the first step and one of the most important steps in roasting tea, mainly by destroying the enzyme activity in the tea through high temperature, stopping the continued oxidation of the tea and avoiding the tea turning red.

This step plays a decisive role in the quality of green tea, and the main principle to grasp is the combination of shaking and boring, more shaking and less boring, which looks simple and requires experience accumulation to do.

The function of shaking is to evaporate the water in the tea as much as possible, so that the tea is fragrant and transparent, and the tea is prevented from changing color; Smothering is to cover the leaves, and the main function is to quickly increase the leaf temperature and completely destroy the activity of enzymes.

In this process, the temperature of the iron pan is mostly between 260 and 320, and it should be noted that it is easy to scorch if the temperature is too high.

The second step is rolling, this process is mainly to shape the tea, under the action of external force, the leaves will be kneaded and turned into strips, and the volume will be greatly reduced, which is more conducive to the brewing of tea.

When the tea is dried, it can fix the quality of the tea and develop the role of tea fragrance staring at the land, and there are three main ways: drying, frying and drying.

Picking tea leaves next to the auction is a physically and skillfully demanding job, which requires long hours of work in the tea plantation. In general, the working hours and the amount of tea picked will vary depending on the region, season, weather, and other factors. In some tea-producing areas, such as Fujian and Zhejiang, the working hours of each Oak Tianyunhu generally start at about 6 a.m. and end at about 4 p.m., with a working time of about 10 hours, but in the hot summer months, the working hours may be shortened.

The amount of tea picked every day is also related to factors such as region, season, tea variety, and generally speaking, tea pickers can pick tea leaves ranging from tens of catties to hundreds of catties per day.

Although the working hours of tea picking are longer, the income is not high, and the work intensity is high. In tea-producing areas, many of the tea pickers are farmers or migrant workers who have to pick tea leaves in order to make a living. Therefore, we should respect the labor of tea pickers, improve their treatment, protect their labor rights and interests, and let them get the respect and rewards they deserve.

The length of time it takes to pick tea depends on the physical strength and experience of each tea picker, and also depends on a variety of factors such as the weather and the variety and growth of the tea leaves. Generally speaking, the time of the day of tea picking is generally based on the weather conditions and the physical strength of the pickers, and the working hours of each hour may vary depending on the region and the tea variety. Generally speaking, the working hours are between 6 and 10 hours per day.

In order to protect the body, it is recommended to take a break during the picking process and avoid continuous work for a long time. It should be reminded that tea picking is a physical task that requires high physical strength and stamina, and it may take a long time for people who are new to tea picking to get used to it.

Generally speaking, the early spring season is the best time to pick tea, when the temperature is suitable and the quality of tea is good, so you need to invest more time in picking. In summer and autumn, due to the hot climate, the quality of the tea leaves also decreases, and the picking work is relatively reduced.

Taking early spring tea picking as an example, generally speaking, tea picking workers need to start work between 5 and 6 o'clock in the morning to make full use of the humidity and fresh air in the morning, so as to ensure that the tea picked is of the best quality. During the whole picking process, tea pickers need to maintain concentration and patience, and grasp the timing and strength of each picking to avoid unnecessary damage to the tea leaves. The working hours generally last until about 11 a.m. or 12 noon, which is also the peak growth period of tea, so the picking efficiency will be relatively high.

The working hours of a day depend on the size of the tea plantation and the number of picks, but in general, the working time can last about 4-6 hours.

Tea picking is a basic and tedious job that requires more labor and patience from workers. However, the income from picking tea is also very impressive, and the tea obtained is of good quality and high, which is a worthy profession.

Picking tea leaves is a heavy labor that requires patience and care. The length of time it takes to pick tea keys throughout the day often depends on the climate and the growth of the tea leaves.

Generally speaking, if the weather is clear, there is no rain or the sun is not too hot, the tea picking time can be relatively long, more than seven hours a day. However, if there is heavy rain or the temperature is too high, you have to reduce the time you spend picking tea leaves. Because if the tea is picked in a rainy day, the humidity will make the tea too much moisture, which is not conducive to subsequent processing; In hot weather, picking tea leaves is easy to make the pickers overtired, and even have problems such as heat stroke.

Of course, tea picking habits vary from region to region. In some areas, the harvest is made early in the morning for a period of time, then rests and waits until the sun rises to a certain height before continuing the harvest. In other places, tea leaves are picked at night to avoid high temperatures and sun exposure.

In general, the time of tea picking is adjusted according to the actual situation. Seven or eight hours of continuous work a day can be tiring, so it is common to take appropriate breaks during the tea picking process to make the most of your time and physical strength.

Picking tea leaves a day dry liquid filial piety 6 small buried when about time, usually in the morning to pick tea, so that the quality of the tea picked is more excellent, and the ** sold will be higher, which is also one of the ways that everyone often uses.

Picking tea leaves can theoretically be done for several hours a day, depending on factors such as the specific Sidzen environment, season, climate, and skill level of tea picking. Under normal circumstances, under normal environments and seasons, picking tea is dry for a few hours a day, usually eight hours a day, but it can also be reasonably adjusted according to the external environment and seasonal changes, expanding to 10 to 12 hours.

The time it takes to pick the tea depends on many factors, such as the weather, the type of tea being picked, and the skill level of the picker. In general, a tea picker with experience in Liangbian can pick for about 8-10 hours a day. However, for beginners or in bad weather conditions, this time may be reduced.

In short, the time for picking tea leaves should be reasonably arranged without excessive fatigue to ensure the quality and efficiency of picking. Hope mine can help you.

The length of time spent picking tea varies depending on the tea variety and season, with generally longer tea picking times in spring and autumn and shorter tea picking times in summer. In addition, the way the tea is picked will also affect the length of working hours, and the working hours of hand-picked plums are generally longer. Specifically, in general, tea farmers work 6-8 hours a day, and there are also some coincidental tea farmers who choose to work longer hours to increase their income.

Generally speaking, picking tea leaves works for about 10 hours a day, starting at 6 o'clock in the morning and ending at 4 o'clock in the afternoon. But when it's hot, the tea picking time is shortened. Although the working hours of tea picking are longer, the income is not high, and the work intensity is larger, which is a more difficult job.

Summary. Hello Kiss Glad for your question The method of drying tea leaves after brewing once is available in three forms: drying, frying and drying. 1. The drying process of green tea is generally dried first, and then fried and dried.

Because the water content of the tea leaves after rolling is still very high, if it is fried directly, it will quickly form a lump in the pot of the dryer, and the tea juice is easy to stick to the wall of the pot. Therefore, the tea leaves are dried first to reduce the water content to meet the requirements of pot frying. 2. The drying of black tea is the process of roasting the fermented tea blank at high temperature to quickly evaporate the water and achieve the dryness of the quality.

Its purpose is threefold: to use high temperature to quickly inactivate the activity of enzymes and stop fermentation; Evaporates water, reduces volume, fixes shape, and maintains dryness to prevent mildew; It emits most of the grass smell with low boiling point, intensifies and retains the aromatic substances with high boiling point, and obtains the unique sweet aroma of black tea. 3. White tea is a specialty of China, mainly produced in Fujian Province.

In the preparation of white tea, the drying process is adopted without frying or kneading. 4. There are roasting methods and sun-drying methods for the drying of black tea to fix the quality and prevent deterioration. Tea Drying Machinery:

The tea dryer relies on the flowing hot air to dry the tea leaves, and the working parts that carry the tea are chain plates, shutters, mesh belts, orifice plates or troughs.

Hello Dear Glad for your question Tea leaves are dried and dried after being brewed once, and there are three types of spring banquet styles: drying, frying and drying. 1. The drying process of green tea is generally dried first, and then fried and dried. Because the water content of the tea leaves after rolling is still very high, if it is fried directly, it will quickly form a lump in the pot of the dryer, and the tea juice is easy to stick to the wall of the pot.

Therefore, the tea leaves are dried first to reduce the water content to meet the requirements of pot frying. 2. The drying of black tea is the process of roasting the fermented tea blank at high temperature to quickly evaporate the water and achieve the dryness of the quality. Its purpose is threefold

The activity of silver speed passivation enzyme was used to stop fermentation by using high temperature to quickly tease the activity of silver speed passivation; Evaporate water, reduce volume, fix shape, maintain dryness to prevent mildew from turning on; It emits most of the grass smell with low boiling point, intensifies and retains the aromatic substances with high boiling point, and obtains the unique sweet aroma of black tea. 3. White tea is a specialty of China, mainly produced in Fujian Province. In the preparation of white tea, the drying process is adopted without frying or kneading.

4. There are roasting methods and sun-drying methods for the drying of black tea to fix the quality and prevent deterioration. Tea drying machinery: The tea dryer relies on the flowing hot air to dry the tea, and the working parts that carry the tea are chain plates, shutters, mesh belts, orifice plates or troughs.

I hope mine can help you If you are satisfied with my service, please give a thumbs up if you don't move your little hand to make a fortune, I wish you a happy mood and all the best!