铁观音冬茶 Tieguanyin Winter Tea

The tea made in this season in winter is called winter tea. The weather is colder in this season, and the craftsmanship of making tea is more particular. The details are as follows: This time, the production site of Tieguanyin tea is in Gande, Anxi County, and the tea production site is about 458 meters above sea level. The weather is cloudy and cloudy, the outdoor temperature is 23 degrees, and the humidity is 73%. The fresh leaves arrive at 13:15. The fresh leaves are medium to wide open, with water on the leaves. Due to the low temperature and cloudy, the tea green arrives directly. The cool green is thinly spread outside the shed on the roof. By blowing and withering, the surface moisture of fresh leaves and some of the moisture of fresh leaves are removed. Since the leaf surface contains moisture and is thinly spread, it is spread until 14:10, and the leaf surface If there is no moisture, the leaf surface is slightly soft and the taste is clear; turn the fresh leaves up and down again, wither until 14:50, the leaf surface is soft, smell the fresh leaves with your sense of smell, form a fragrant fragrance and still put them away, this is because winter tea and fresh The leaf maturity is higher, and the degree of drying is relatively low. This is to control the degree of drying in combination with the season (winter) and the tenderness of fresh leaves (rough and old). green.

Shake the green for the first time, shake it for three minutes, the speed of the shaking is 28 rpm, and the shaking stops when the green flavor is slightly evident, and the fresh leaves are spread in the hedge and on the shelf, called spread green; shaking is moving, The stall is quiet. The purpose of the first shaking green is to shake well: mainly to promote the uniform distribution of water in the cool green leaves, restore the vitality of the leaves, and prepare for the shaking of the green leaves. This time, the shaking should be light, rather light than heavy, so as not to die. Shake the green leaves and let them rest in a thin spread to promote the evaporation of water. At this time, the temperature of the green room is 21 degrees, the humidity is 80%, and the natural static stall is selected.

Shake the green for the second time, when the tip of the leaf softens, the leaf surface is flat, the luster disappears, the dark green of the leaf deepens, the green of the leaf edge becomes lighter, the green gas fades, and there is a slight green fragrance, then the second greening can be shaken. At 16:55, shake for 18 minutes, shake until the pure green smell is obvious, the leaves are shiny, the tips of the leaves are lifted, the leaves are slightly erect, and they are in a state of rejuvenation. Ye Jing spreads, and the green leaves are slightly thicker than the first spread. The purpose of the second shake is to shake it alive and with a red edge: this shake is heavier than the first, to damage the leaf margin cells and promote the transportation and transformation of water and substances in the leaves.

Shaking the green for the third time, at this time, the temperature of the green room is 21 degrees and the humidity is 88%, which means that the second shake is until the fresh leaves run smoothly, and the humidity of the green room increases; after the second shaking, let it stand until 20:45, tender The leaves began to roll back, the tip of the leaves softened, the leaf surface was flat, the green mesophyll became lighter, the leaf sawtooth became red, the red edge was bright, the green gas faded, and the third shaking was performed when the fragrance was clear. Shake for 18 minutes, shake until the pure green flavor is fragrant, then stop the static spread. Due to the low temperature, after shaking the green, spread it thinly until it is fragrant, then spread it thickly to keep warm; Obviously, you can enter the next link - stir-fry. The greening process this time is based on the (seasonal) winter and the roughness and oldness of fresh leaves to set the degree of greening, and the overall degree of greening is relatively low.

Stir-fried green: Because it is winter tea, and the fresh leaves are thick and old, choose low temperature to stir-fry green at 265 degrees, stir-fry appropriately, and stir-fry green slightly; stir-fry until the leaves lose their luster, turn dark yellow-green, and the stalk skin on the leaf surface If there are wrinkles, go to the next link to knead.

Kneading: Due to the large size of the kneading machine, I kneaded it in two times; first, stir the two pots of tea leaves and knead them for 2 minutes each, take them out and let them cool for a while, and then put the four pots together and knead for 2 minutes; knead until Curled into strips, uniform and sticky to the touch, leaf color is dark green with obvious red spots.

Initial baking - initial wrapping and kneading - re-baking - re-wrapping and kneading - setting: I use a temperature of 100 degrees for the initial baking, and bake until the tea base has a slightly thorny feel; perform initial wrapping and kneading and pass the flat plate, and after repeated 4 times, the tea juice is squeezed out. , has a sticky feel, the tea strips are tight and curved; rebake at a temperature of 80 degrees, and bake until the tea strips have a slightly thorny feel; repack and knead until the tea strips are tightly knotted and bent, Let cool and then wrap and shape for 30 minutes.

Drying: Bake thinly at 70 degrees for 60 minutes to quickly remove moisture and impurities, then adjust to 65 degrees and bake for 180 minutes. It adopts low temperature and slow drying to achieve sufficient dryness, which is convenient for storage and long-term drinking.

The quality characteristics of the finished tea: Appearance: Tight knot; Color: Sandy green and moist; Aroma: Sweet and floral, with obvious phonology; The taste is mellow and sweet; Soup color: Clear yellow, bright; It has a red edge and has an aftertaste.