Stir-fried tea is close to traditional tea. The general practice is to shake the green leaves more and cool them less, and release water by shaking the green leaves more to achieve the purpose of rapid fermentation and green removal. This kind of tea ferments faster and heavier. Generally, it will be put into the pot before noon on the second day of tea picking and fried (cooked as green), so it is named fried. For sour tea, the shaking time is short, or because of the weather, the effect of shaking and removing water (commonly known as running water) is not obvious. Instead, stand for a long time and add air conditioning dehumidifier to make up the tea. In order to fully run water to remove the green smell, it has to be "dragged" until the next afternoon or even the third day. Generally, homespun tea is slightly fermented. The brewed tea has a refreshing sour taste or a clear sour taste, but it basically has no Guanyin rhyme of Tieguanyin, and it is easy to suffocate the tea due to the immature weather and technology in the production process, resulting in another sour taste-stuffy sour taste. Drinking too much stuffy and sour tea will make people uncomfortable.

The fried Tieguanyin is fully fermented, with obvious Guanyin rhyme and smooth soup. But the dry tea is dark in color and the tea soup is yellow-green. Tieguanyin, on the other hand, is slightly sour and slightly fermented, such as Qing Xiang, which is green in dry tea color, bright in soup color and green in leaf bottom. But this kind of tea is not easy to brew, and it will have a hard sour taste if it is not done well. To put it simply, fried tea is superior to internal quality, which depends on appearance, while sour tea is superior to external quality, which depends on internal quality. Dragging sour tea is driven by consumer preferences in emerging markets (mainly in the north). Coupled with the extensive use of air conditioners and dehumidifiers, this tea-making technology has been adopted by more and more tea farmers. The so-called "direct frying" means that the interval between static fermentation and frying of tea leaves is about 24 hours, while the "delayed filling" is about 48 hours. A good "fried" Tieguanyin has orchid flavor, and Guanyin has pure rhyme but weak sweetness and dark color, while a good "Bhutto" Tieguanyin is blue in color, often with green flavor and strong sweetness. "Home-made cloth" requires tea green to have strong vitality because of its long fermentation time. The scale of turning green is difficult to control, and the probability of making good tea is very low. If you don't always grasp the opportunity of frying green, you often hear that homespun smells bad. The soup color of Bhutto tea is green; Cooking is light or colorless. Because the degree of fermentation is slightly deeper, the shape of dry tea is not very beautiful, usually green or brown-green. Tieguanyin's throat rhyme is very obvious and the water is very strong. However, this is not the case. The shape is close to green, the aroma is rich, the water is not strong enough, and the taste is slightly insufficient. The method of frying Tieguanyin:

Generally, the first shaking takes 2-3 minutes, the second shaking takes 5- 10 minutes, and the third shaking should be properly mastered. From 5- 10 minutes to 20-60 minutes. The details will change according to the weather and production conditions.

The interval between each shaking is about 1 hour. And the third shake, until the green gas of tea green basically disappears, and the flowers and fruits are fragrant. After the tea leaves are fried, the time from shaking to setting must not exceed noon the next day.

The normal practice is to shake more and spread less, shake the green for a long time and cool it for a short time, which is commonly called running water.

According to the traditional production technology of Tieguanyin, the normal production method is to shake more and spread less, so that the tea can fully complete the process of running water and be cooked in time, so it is called normal frying. The method of direct frying has the characteristics of traditional Tieguanyin. The green color of dry tea sand is obvious, and the soup color is yellow-green, bright and transparent because of running water. The soup tastes smooth, lively and strong, and the first-class camellia is rich in fruit fragrance, with obvious Guanyin rhyme, sweet aftertaste and long aftertaste; The leaves are yellow-green, shiny, and the film is soft. The practice of dragging Tieguanyin:

Shake for about 2 minutes for the first time, 2-3 minutes for the second time and 3-5 minutes for the third time.

After shaking the tea green for the third time, put the shaken tea green in an air-conditioned room and let it stand until the next afternoon, until the odor of the tea green completely disappears, and then start frying in the pot. Because the tea leaves stand for a long time, the time to fix the tea leaves is postponed until the next night, so it is called procrastination, also known as procrastination.

Drag-and-paste method is less shaking and more paving, with short shaking and long cooling and standing time, which is usually called water loss.

Why is it called procrastination It means that the green leaves have reached the normal time of being killed, but the green leaves can't fully meet the requirements of being killed, so they have to continue to be killed outside the time, so there is the saying of procrastination. Because of the influence of weather and climate, it can't be completed. Slowly formed this style of tea. To drag, you need to be equipped with air conditioning and dehumidifier to complete. In this way, don't shake it quietly, don't shake the water out, but let it stand and lose water. So there are green tea and sour tea. This kind of craft is well done with refreshing fragrance and sour flavor or clear sour taste, but there is no rhyme of Tieguanyin at all, and the bad ones have stiff smelly green taste or stuffy green taste or smelly sour taste. Because of the lack of running water and low degree of fermentation, this kind of tea should be rushed out quickly when brewing, otherwise the soup will be muddy green and green. Similarly, due to the lack of running water and low degree of fermentation, the dark side of this tea is green or dark green, with hard leaves and obvious green taste. But this kind of dry tea is green in color, which is easy to attract tea customers who have just come into contact with Guanyin.