茶的制作

　　凤凰单丛茶的一般制作是以手工或手工与机械生产相结合，通过单丛采摘——萎凋——发酵——杀青——揉捻——干燥以至成品茶单独收藏等六个程式进行：

　　一、采摘鲜叶，制茶是从采摘鲜茶叶开始。

　　二、萎调，包括曝青和晾青两个环节，对成茶的好坏有着关键作用。
1.曝青　将采来的茶叶均匀地摊开在适宜温度的阳光下萎凋，使鲜叶散失部分水份而萎软，叫做曝青。
2.晾青　将曝青后的茶叶搬进室内，放在通风透气的地方，让茶叶散发热气，降低叶温和散发一些水份，称为晾青。

　　三、发酵　包括碰青（浪青）、摇青和青置三个环节。
1.碰青　用双手抖动茶叶，使茶叶之间互相碰撞，促使其发酵，使茶叶的边缘变为失红色而发出浓烈的花香，这个过程叫做碰青或称“做青”，俗称浪茶或浪青。
2.摇青　第4和5次碰青后，两后紧执筛沿，用力作廻旋与上下转动，使叶梢在筛面作圆周转动与上下跳动，使叶与叶之间相互碰撞，同时，也使叶片与筛篾互相磨擦，这就叫摇青，俗称摇筛。
3.青置　每次碰青或摇青后，将茶叶青置于筛或箶里，让其消散水份，提高叶温，促使叶内细胞活动。

　　四、杀青　将发酵适度的茶叶，投入高温锅槿浪筒（炒茶机）进行浪炒，使茶叶停止发酵，除去青味，挥发水份和增加茶香，另一方面，使茶叶变熟、变柔软，便于揉捻。这个过程称为杀青，俗称炒茶。

　　五、揉捻、解块　将杀青后的茶叶用手、或脚、或揉茶机揉然，使茶叶逐渐紧卷成条，叶汁匀粘于茶叶青面，这种做法称为揉捻，俗称“做茶”。

　　六、干燥（烘焙）　将揉好的茶摊放在焙筛上，用木炭焖火烘焙，使茶条逐渐干燥，叫做烘焙，俗称焙茶。

　　Tea manufacture
Geneally Fenghuang mono-cluster tea is proeessed with handcraft of combiination of hsandcraft and machines.The six proccssing steps are shown as follows:single-cluster frcsh lcafs picking----languishing----fcrment----roasting----twiddling----drying(and respeetive colleetion of finishcd tea).

　　fresh leafs picking:it is the furst stcp of the whole proccssing steps.

　　Lanuishing:includes solanization and aining.This step is the key to the quality of finished tea.

　　1.Solarization:Spread out the picked tea leafs ey enly under sunlinght of moderate tcmperalure.Aftcr they have languishcd,lcafs lose a part of water and tum soft.It is called'Solarization'.

　　2.Airing:Remove the languished tea leafs into the ventiafed foom and placc propcrly.The tea lcafs of the upper layer crnit the heat,and the tea leafs on the lower layer mildly emit some water.It is called'Aining'.

　　Include 'Tea-leaf impact','Tea-leaf shaking' and 'Place fixedly'

　　1.Tea-leaf impact:shake the tea-lesafs with two hands,lct them impact cach other to promote ferment.Then the cdges of tea-leafs turn minium and emit strong fragrance.This stcp is callcd 'tea-lcaf impact' of 'making grcen'.

　　2.Tea-leaf shaking:After the fourth and fifth time of 'tea-leaf impact',hold the edge of boults with two hands,fotate and remove up and down with strcngth,let the leaf-tips move in circle and jump up and down of the boult-surfance.So the lcafs impact cach othcr while leafs rub the boult.It is callcd 'tea-lenf shaking',of 'shaking boult'.

　　3.Place ftxedly:after 'tea-leaf impact' of 'tea-leaf shaking',let the tea-lcafs remain in the boult of the calabash to emit the water,raisc their tcmperature,and promotc the cclls'activity in leafs.

　　Roating:Put the moderatcly-fcrmcnted tea-lesafs into a hot pan of roller(tea-fry machine)and fry to stop its fcmcnt,dispel the astring cnt,cmit the water and cnhance the tea-fragrance On the other hand,that can turm leafs mellow and soft for casy twiddling.This proccssing is callcd roasting of tea-frying.

　　Twiddling and cakd-unbinding　After roasting,twiddle leafs with hands,feet,of tea-rubbing mahine,and let leafs wind into trips gradually,and let the lcaf juice stick to the leaf surface So it is called 'twiddling' or 'cade-unbinding'.

　　Dry(baking)　Spread the rubbed tea on the baking-bolt and roast with carbon smoke,of roast with bot air,then the tea leafs will turn dry gradually.It is called baking.of drying.