First, picking

Tieguanyin can be divided into spring tea, summer tea, summer tea and autumn tea. The standard for picking fresh leaves must be to pick two or three leaves when the top Ye Gang develops into a small open face or a middle open face after the tender buds form a standing bud, commonly known as open face picking, which means picking when the leaves have all spread out to form a standing bud.

Second, bask in the sun.

After picking tea leaves, spread them thinly on the ground to dry. There are many forms of drying, some of which are spread on water curtains and placed on shelves; Some are laid directly on the ground; Some put bamboo curtains on the ground. Mainly according to the temperature at that time. The purpose of sun drying is to let the leaves evaporate some water first to prepare for shaking the leaves.

Third, shake the green

When the green leaves are aired, whether to shake them can be decided according to the moisture change of the green leaves. Pour the green leaves in the water sieve into a bamboo shaker and prepare to shake it. Shaking the blade causes the edge of the blade to be rubbed and the cells at the edge of the blade are damaged. After spreading, the tea leaves gradually lose water under certain temperature and humidity conditions, forming the unique quality of oolong tea.

Fourth, stir-fry green

The color, fragrance and taste of Tieguanyin have basically taken shape in the green stage (drying, cooling and shaking), and frying green is a link between the preceding and the following. After molding, the quality is immobilized at high temperature, so that part of water is lost, which is convenient for kneading and baking.

Verb (abbreviation for verb) Knead and bake.

Tieguanyin's twisting is repeated many times. Knead for about 3-4 minutes, and then bake for the first time. Bake until it is 50% to 60% dry, then bake it when it doesn't stick to your hands, wrap it while it is hot, knead, press, rub, grasp and shrink it, bake it for three times, and then slowly bake it with a low fire of 50-60℃ to get a fragrant and mellow finished product.

Sixth, Yang Chang

Finally, the slowly baked tea leaves are winnowed to remove stems and impurities, and the Tieguanyin finished tea is obtained.

The above are the main processing procedures of Tieguanyin tea. Compared with other teas, the production process of Tieguanyin is more complicated. Regard tea as tea and emphasize the important role of people in it. Different tea makers have different degrees in all aspects of tea making, and the tea they make has different styles and outstanding characteristics.

High-quality Tieguanyin tea is curly, strong and thick, showing the head shape of a green-bellied dragonfly. Fresh and moist color, sandy green, bright red spots and frosty leaves are one of the important characteristics of high-quality Tieguanyin. Tieguanyin soup is golden in color, rich and clear, with thick and bright leaves and silky luster. The brewed tea soup is mellow and sweet, and the entrance is sweet and honey-flavored; The fragrance is lush and lasting, and it has the reputation of more than six bubbles.

References:

Baidu Encyclopedia-Tieguanyin