采用冷藏库冷藏保鲜茶叶，库温以５±２℃为适宜。茶叶入库前，应先装入０．０５～０．０６ｍｍ厚的聚丙烯或聚乙烯袋内，绑好袋口再外套布袋，以防茶叶在冷藏库内吸湿还潮。从库内取茶叶时，应先将茶袋搬出库房，待袋内茶叶逐步升温至接近室温时才可打开袋口。如果出库后随即打开茶袋，空气中的水蒸气遇温度较低的茶叶，会液化成小水珠而使茶叶受潮。一般５０ｋｇ／袋的茶叶在夏天出库时，需在室内存放１０ｈ左右后，再打开茶袋。冷藏茶出库后可使用加温的措施进行提香。具体方法因干茶外形不同而有所区别，主要有以下３种。
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The cold storage refrigeration temperature of tea, with 5 + 2 DEG C as appropriate. Tea storage before, should first into 0.05 to 0.06 mm thick polyethylene or polypropylene bag, tied good bag and coat bag, to prevent the tea in the cold storage moisture is wet. From within the library take the tea leaves, the tea bags to move out of the Treasury, to be inside the bag tea gradually warming to close to room temperature before they can open the bag. If after the library immediately open a tea bag, in case of low temperature of the tea water vapor in the air, liquid into small droplets and make the tea to be affected with damp. General 50kg / bag of tea in the summer out of the library, you need to store the 10h in the room, and then open the tea bag. Cold tea after the library can use heating measures for titian. Specific methods because of dry tea appearance is different, there are 3 main types of.
①扁形茶和单芽茶的提香。扁形茶中的龙井茶、舜皇玉龙和单芽茶中的雪水云绿等茶叶冷藏后，最好用龙井电炒锅手工辉炒。辉炒温度以茶温上升至６５℃（稍有烫手感）时为宜，若低于６０℃，提香效果不佳，高于７０℃，则易产生老火味。也可用多功能机、理条机进行加温辉炒或用吹风式的９０１型或９４１型名茶烘干机烘焙。用烘干机烘焙时，掌握进风口温度１１０℃，时间５～８ｍｉｎ为宜。需要注意的是，这两类茶不能用瓶式炒干机滚炒，滚炒后干茶色泽灰白，会影响经济价值。
The flat tea and single bud tea incense. Flat tea of Longjing tea, Shun Huang Yulong and single bud tea in the snow clouds green tea after cold storage, the best Longjing electric frying pan hand Hui fry. Hui and stir frying temperature to warm tea rose to 65 DEG C (slightly hot hand) is appropriate, if less than 60 DEG C, Titian, poor effect, higher than 70 DEG C, easy to produce old flavor. Also available multifunction machine, machine and Wen Hui fried or blowing type 901 type or type 941 tea dryer baking. When baking with a dryer, the air inlet temperature is 110, and the time is 5 ~ 8min. Need to note that these two types of tea can not be used with a bottle of fried, fried, dry tea color gray, will affect the economic value.
②毛峰类茶的提香。如黄山毛峰、兰溪毛峰、碧螺春等茶，干茶表面都覆有茸毫。这类茶只能用名茶烘干机烘焙。热风温度１０５℃左右，复烘摊茶厚度为６～８ｃｍ，时间１０ｍｉｎ左右为宜。
The Mao Feng tea of titian. Such as Mount Huangshan, Lanxi Mao Feng Mao Feng, Spring Snail tea, dry tea surface covered with velvet cents. This kind of tea with tea drying machine can bake. Hot air temperature of 105 degrees Celsius, 6 ~ 8cm thickness of the tea, time is appropriate for 10min.
③珠形茶的提香。如泉岗辉白、涌溪火青等茶叶，最好在５０型曲毫机内复炒提香，炒３０ｍｉｎ左右，当茶温上升到６５℃左右即可出锅。也可用中小型瓶式炒干机滚炒或用名茶炒干机复火，都能达到提香的效果。
The bead tea incense. Such as Qiangang whitish, Chung Creek Huoqing tea, the best in 50 type song without machine complex speculation Titian, speculation about 30 min, when warm tea rose to 65 degrees Celsius can out of the pot. Can also be used in the small bottle type roasting machine roll tea roasting machine or fried with complex fire, can achieve the effect of titian.
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