Tieguanyin production process

pick

Germination in late March, harvested in four seasons a year, Grain Rain to Lixia (mid-late April to early May) is spring tea, and the output accounts for 40-45% of the total annual output; summer solstice to Xiaoshu (mid-late June to early May) The first ten days of August) is summer tea, and the output accounts for 15-20%; the beginning of autumn to the end of summer (early August to late August) is summer tea, and the output accounts for 25-30%; the autumn equinox to cold dew (late September to early October) is Autumn tea, the output accounts for 25-30%. 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, and the quality of midday green should be the best.

The picking technology of Tieguanyin tea is special. Instead of picking very young buds and leaves, it picks 2-3 leaves of mature shoots, commonly known as "open-face picking", which means picking when the leaves are fully unfolded and buds are formed.

cool green

The fresh leaves are harvested according to the standard and enter the factory after cooling and drying. The best time for drying is when the sun is soft at 4 o'clock in the afternoon. The leaves should be spread thinly to lose their original luster. The parietal lobe droops, and the weight loss is moderate at about 6-9%. Then move it into the room to cool down and do greening.

do green

Tieguanyin

Tieguanyin

Shake the green and stand alternately, collectively referred to as green. Making green tea is highly technical and flexible, which is the key to determining the quality of Maocha. Shaking green leaves the edge of the leaf through friction, the leaf edge cells are damaged, and then spread, under certain temperature and humidity conditions, along with the gradual loss of leaf water, the polyphenols in the leaf are slowly oxidized under the action of enzymes and cause oxidative stress. A series of chemical changes, resulting in the characteristic quality of oolong tea.

The fresh leaves of Tieguanyin are hypertrophic, and it is necessary to re-shake and prolong the greening time. Shake the greens for a total of 3-5 times. 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. Shake the green for the fourth and fifth times, depending on the degree of change in the color and fragrance of the green leaves. 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.

fried green

The stir-frying should be done in time, as soon as the green leaves disappear and the aroma first appears. Kneading and baking: Tieguanyin’s kneading is repeated many times. Knead for about 3-4 minutes for the first time, and then start the first baking after dissolving. Baked until 50-60% dry, not sticky to the hands. Now bake, wrap and knead while it is still hot. Use techniques such as kneading, pressing, rubbing, grasping, and shrinking. The aroma of the finished product is restrained and hidden, the taste is mellow, the appearance is oily, and the surface of the tea stick is condensed with a layer of hoarfrost. The wrapping, rolling and baking are repeated many times. until the shape is satisfactory. It is best to bake the finished product.

winnow

The slow-roasted tea leaves are finally tossed and picked, and the stems and impurities are removed to obtain the finished product.