铁观音制作七个步骤流程

1、采摘

铁观音茶叶的采摘很有讲究，它不是采摘稚嫩的幼芽,而是要等到新叶片全部展开,形成驻芽时进行采摘,要三叶一心。采时要做到“五不”，即不折断叶片，不折叠叶张，不碰碎叶尖，不带单片，不带鱼叶和老梗。生长地带不同的茶树鲜叶要分开，特别是早青、午青、晚青要严格分开制造，其中以午青品质为最优。

2、晒青

根据时节天气的不同，晒青有不同的晒青方法。一般为下午4时左右，晒青气温22摄氏度—28摄氏度，不高于33摄氏度，放在日光下，利用太阳光的照射和吹风萎凋，散发部分水分和青草气。晒青要适度均匀，叶子宜薄摊，至叶面失去光泽，手提叶梢基部顶端下垂为适度。

3、摇青

摇青是乌龙茶铁观音制作特有的操作方法，也是铁观音特征形成的关键。传统摇青采用的是手工筛青方法，茶筛是用竹子编成底部浅平方形网孔的圆筛，直径2750px，高500px，筛沿有一径向横梁便于将茶筛悬挂离地面操作，每筛投叶量5千克左右，筛青时用力双手握茶筛边缘上推下拉，有节奏地进行旋转摇摆，使叶子在茶筛上做圆周与上下翻动，使茶青呈“倒8”行跳动。

4、摊青

摇青后将茶青放在凉青架上进行摊青，时间一般在1小时左右。摇青过程包括“摇”和“摊”两部分。“摇”是“动”过程；“摊”是“静”的过程。经过4-5次的反复“动摇”和“静摊”相间过程，细胞破裂和水分散发到一定程度后，酶促作用剧烈，叶绿素部分破坏与转化，香气显露，“绿叶红镶边”形成。摇青后摊置历时由短到长，摊叶厚度由薄到厚。第二、三次摇青必须摇到青味浓强，鲜叶硬挺，俗称“还阳”，梗叶水分重新分布平衡。第四、第五摇青，视青叶色、香变化程度而灵活掌握。做青适度的叶子，叶缘呈朱砂红色，叶中央部分呈黄绿色（半熟香蕉皮色），叶面凸起，叶缘背卷，从叶背看呈汤匙状，发出兰花香，叶张出现青蒂绿腹红边，稍有光泽，叶缘鲜红度充足，梗表皮显有皱状。

5、炒青

乌龙茶的内质已在做青阶段基本形成，炒青是承上启下的转折工序。传统杀青是以高温、闷炒、炒熟为主，一般锅温210—230摄氏度，杀青程度（失水量8—10%、减重率约30%）以手握茶叶有刺手感为准。其目的主要是抑制鲜叶中的酶的活性，控制氧化过程，防止叶子继续红变，固定做青形成的品质。其次，是低沸点青草气挥发和转化，形成馥郁的茶香。同时通过湿热作用破坏部分叶绿素，使叶片黄绿而亮。此外，还可挥发一部分水分，使叶子柔软，便于揉捻。

6、包揉

包揉是闽南乌龙茶包括铁观音制造特殊的塑形工艺，采用“揉、压、搓、抓”等动作，使茶条形成紧结、弯曲、圆紧的外形。包揉可进一步摩擦叶细胞，使之破裂挤出茶汁，粘附在叶表面，加强非酶性氧化，增浓茶汤。揉烘阶段是成茶的塑形阶段，可细分为三揉三烘六个工序，其程序为：揉捻—初烘—初包揉—复烘—复包揉（定型）—烘干。

7、烘干

茶叶的干燥应用低温（约60摄氏度—70摄氏度）烘培，烘至足干。干燥是初制的最后一道工序，进一步形成铁观音茶叶的形态特色、香味，去掉多余的水分，使含水量低于7%，便于存储。干燥可抑制酶性氧化，蒸发水分和软化叶子，并起热化作用，消除枯涩味，促进滋味醇厚。

1. Picking

The picking of Tieguanyin tea is very particular. It does not pick the tender young buds, but waits until the new leaves are fully unfolded and the buds are formed. When harvesting, the "five nos" should be fulfilled, that is, not to break the leaves, not to fold the leaves, not to break the leaf tips, not to bring single pieces, not to bring fish leaves and old stems. The fresh leaves of tea trees in different growth areas should be separated, especially the early green, midday green and late green should be strictly produced separately, among which the quality of midday green is the best.

2. Sun blue

Depending on the season and weather, there are different drying methods for drying greens. Usually around 4:00 pm, the temperature is 22 degrees Celsius - 28 degrees Celsius, no higher than 33 degrees Celsius, and it is placed in the sun, and it will wither and wither under the sunlight and wind to emit some moisture and grass. The drying should be moderate and uniform, the leaves should be spread thinly until the leaf surface loses its luster, and the top of the base of the tip of the hand-held leaf should be moderately drooping.

3. Shake green

Shaking green is a unique operation method for making oolong tea, and it is also the key to the formation of the characteristics of Tieguanyin. The traditional method of shaking green tea is manual sieving method. The tea sieve is a round sieve with a shallow square mesh at the bottom made of bamboo, with a diameter of 2750px and a height of 500px. There is a radial beam along the sieve to facilitate the operation of hanging the tea sieve off the ground. The amount of leaves to be cast in the sieve is about 5 kg. When sifting, hold the edge of the tea sieve with both hands and push up and down, and rotate and swing rhythmically to make the leaves circle and turn up and down on the tea sieve, so that the tea green is beating in an "upside-down 8" row. .

4, spread blue

After shaking the green tea, put the tea green on the cool green rack to spread the green tea, and the time is generally about 1 hour. The process of shaking green includes two parts: "Shaking" and "Standing". "Shake" is a "moving" process; "stand" is a "static" process. After 4-5 times of repeated "shaking" and "static spreading", after the cells are broken and the water is released to a certain extent, the enzymatic action is intense, the chlorophyll is partially destroyed and transformed, the aroma is revealed, and the "green leaf red border" is formed. After shaking the green, the duration of the spread is from short to long, and the thickness of the spread leaves is from thin to thick. The second and third shakes must be shaken until the green flavor is strong, the fresh leaves are firm, commonly known as "returning the sun", and the water in the stems and leaves is redistributed and balanced. The fourth and fifth green, depending on the degree of change in the color and fragrance of green leaves, can be controlled flexibly. Moderately green leaves, the leaf margins are cinnabar red, the central part of the leaves is yellow-green (half-ripe banana peel color), the leaf surface is raised, the leaf margins are rolled on the back, and the back of the leaf is spoon-shaped, giving off an orchid fragrance, and the leaves appear open. The green pedicles are green and the abdomen is red, slightly shiny, the leaf margins are bright red, and the stalk epidermis is wrinkled.

5. Fried green

The endoplasm of oolong tea has basically been formed in the greening stage, and roasting green tea is a turning point linking the previous and the next. The traditional method of greening is high temperature, simmering and frying. Generally, the temperature of the pot is 210-230 degrees Celsius, and the degree of greening (water loss 8-10%, weight loss rate of about 30%) is based on the thorny feel of the tea leaves. The main purpose is to inhibit the activity of enzymes in fresh leaves, control the oxidation process, prevent the leaves from continuing to turn red, and fix the quality of green formation. The second is the volatilization and transformation of the low-boiling green grass gas to form a rich tea fragrance. At the same time, some chlorophyll is destroyed by the action of damp heat, making the leaves yellow-green and bright. In addition, it can also volatilize part of the water, making the leaves soft and easy to twist.

6. Kneading

Bao-kneading is a special shaping process for Fujian oolong tea including Tieguanyin. It uses actions such as "kneading, pressing, rubbing and grasping" to make the tea sticks form a tight, curved and rounded shape. Packing and rubbing can further rub the leaf cells, make them burst and squeeze out the tea juice, adhere to the leaf surface, strengthen non-enzymatic oxidation, and thicken the tea soup. The kneading and drying stage is the shaping stage of the finished tea, which can be subdivided into six processes: three kneading and three drying.

7. Drying

The drying of tea leaves should be baked at low temperature (about 60 degrees Celsius - 70 degrees Celsius) until they are dry enough. Drying is the last process of primary production, which further forms the morphological characteristics and aroma of tea leaves, removes excess water, and makes the water content less than 7%, which is convenient for storage. Drying can inhibit enzymatic oxidation, evaporate water and soften leaves, and play a thermal role to eliminate dry and astringent taste and promote mellow taste.