铁观音制作工艺

Anxi Tieguanyin is famous at home and abroad, and is known as the "Chinese Tea King". Therefore, the initial production is different from black tea and green tea. The process is much more complicated. It absorbs the manufacturing principle of full fermentation of black tea and non-fermented green tea. During the initial production process, the whole leaf tissue is not completely destroyed, but the leaves are slightly scratched. Marginal tissue requires incomplete changes in cell contents, and part of it is oxidized, making the edges of fresh leaves reddish-brown, and the middle part of leaves light green, forming a peculiar "green leaf red border", commonly known as semi-fermented. Through such a complex process, the unique color and fragrance are triggered.

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1

do green stage

Making green tea is highly technical and flexible, which is the key to the formation of color, aroma and taste in the primary production of oolong tea.

Withering: It is divided into four types: indoor withering (cool green), sunlight withering (sunning green), heating withering and human-controlled withering.

1. Indoor withering (cool green): Spread the collected fresh leaves on the casserole, place it on a cool green rack, and turn it 2 to 3 times as appropriate to make the withering even. Cool greening is generally not carried out alone, but combined with drying greening. Its main functions are: first, to distribute leaf surface moisture and leaf temperature, so that tea greens can be "revitalized" and maintain freshness; second, the drying time can be adjusted to delay drying. The speed at which the green water evaporates is easy to shake the green; the third is a remedy for the fresh leaves that are insufficiently exposed to the sun. The appropriateness of cool green is: the tender stems are green and full of water, and the leaf surface is fresh and free of moisture.

2. Sunlight withering (green drying): It uses light energy to dehydrate the fresh leaves moderately and promote the activation of enzymes, which plays an important role in forming the aroma of oolong tea and removing the smell of green, and also creates good conditions for shaking green . The temperature of drying green requires gentle and oblique sunlight, and the spread leaves should be thin. The degree of sun drying is generally until the leaf surface loses its luster, the leaf color turns dark green, the parietal leaf droops, the stem is bent and continuously, and the hand feels elastic when pinched. After drying, it should be cooled again to make the fresh leaves "return to the sun".

3. Warming withering: Warming and withering can be used in cloudy and rainy days. For example, withering grooves are used. The wind temperature is below 40°C, the leaf temperature does not exceed 30°C, and the thickness of the spread leaves is 15-20 cm, and it is turned every 10-15 minutes. . about an hour.

4. Human-controlled withering: According to the technical requirements of making green oolong tea, advanced equipment is used to make green with human-controlled temperature and humidity, and the effect is very good.

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Shaking process

Shaking green is a unique operation method of oolong tea, and it is also the key to the formation of oolong tea characteristics.

1. The function of shaking green: scratch the leaf edge cells, accelerate the enzymatic oxidation; promote the "water" of tea green; change the way of water distribution, so that the water part is distributed from the damaged cells; provide external force for various changes in the leaf .

2. The method of shaking green: the number of rotations (time) of shaking green increases from less to more; the time for cool green increases from short to longer; the thickness of spread leaves increases from thin to thick.

3. Look at the green four steps of "seeing, smelling, touching and photographing".

4. The content of the green is mainly leaf shape, leaf color, leaf temperature, and smell.

5. The method of making green for special varieties: some of the characteristics of the finished tea varieties are inherent in the fresh leaves of each variety, such as the phonological substances of Tieguanyin and the aroma substances of Huangjingui; the other part is retained in the greening, transformed and synthesized Comprehensive quality. When doing green, most of them use light sunning, shaking the green first and then heavy, and the measures of "preserving water and keeping green".

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Stir-fried green process

The inner quality of oolong tea "color, aroma and taste" has been basically formed in the greening stage, and stir-frying green tea is a turning point, which has the function of linking the previous and the next. The first step is to quickly stop a series of enzymatic oxidation and consolidate the formed quality; the second step is to continue to lose part of the water, which is convenient for the operations in the shaping stage such as kneading and baking. Stir-fried green has a certain impact on the quality.

(1), the role of stir-frying

1. The main function of stir-frying green leaves is to quickly and completely destroy the activity of enzymes, so as to prevent the green leaves from continuing to "ferment" and become excessively red.

2. Continue to distribute some moisture and prepare the tea leaves for shaping.

3. The high temperature of stir-frying green tea makes some cells burst, the cell juice escapes and attaches to the leaf surface, the volatilization of the low-boiling point green flavor is reduced, the high-boiling point aromatics are revealed, and the new tea fragrance is presented, the chlorophyll is reduced, and other pigments are also transformed to varying degrees.

(2), the method of frying green 1. Appropriate high temperature, first high and then low; 2. Mainly frying; 3. Fast and short time.

(3) The degree of stir-frying green leaves: the fried green leaves turn dark yellow-green, lose their luster, the leaf stalk skin is wrinkled, the leaves are soft, the parietal leaves are drooping, and the hands are slightly formed into a group, and the water loss rate is 16-22%. And refer to the following factors to master the degree of stir-fried green tea: 1. The degree of fermentation of tea green; 2. The variety; 3. The season; 4. The tenderness.

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Kneading stage

(1) Kneading

1. The function of kneading

The shape of the kneading leaf is mainly changed in the kneading process. The kneading leaf is subjected to two forces of flat pressure and bending pressure in the kneading barrel. The tea mass is rolled, and the inside of the leaf is squeezed, wrinkled, and curled into strips. When the disc is in the maximum pressure zone, some cells are twisted and ruptured, squeeze out the tea juice, and attach to the leaf surface, which increases the cohesiveness of the leaf, and the water-soluble substances constitute the concentration of the tea soup.

2. Kneading method

For kneading, the method of "hot kneading, appropriate pressure, fast and short time" should be mastered, and the amount of leaves should be appropriate.

(2), initial baking

The first baking is the first baking, which can further destroy the activity of the remaining enzymes in the greening process, continue to distribute water, concentrate the tea juice, and thicken the tea soup. During baking, the leaf temperature rises, and the leaves are soft, cohesive and plastic, which is easy to wrap and knead into strips.

(3), the initial wrapping and kneading

Bao-kneading is a special process made by Anxi Tieguanyin, and it is an important means of shaping the shape. Bao-kneading uses "kneading, pressing, rubbing, grasping" and other actions to act on the tea base to make the tea sticks form tight knots, bends, and spiral shapes. , and can squeeze out the tea juice, adhere to the leaf surface, strengthen non-enzymatic oxidation, and thicken the tea soup. The initial wrapping can be done with a cloth towel, or with a small tea bag. At present, many use a flat wrapping machine and a quick wrapping machine. The tea leaves after the initial packaging and kneading should be deblocked in time to dissipate heat to prevent yellowing.

(4), re-baking

Re-baking is commonly known as "you-baking", which mainly distributes some moisture, rapidly increases leaf temperature, improves physical and chemical plasticity, and further creates conditions for re-baking and kneading. The re-baking should be "fast and suitable temperature", control the proper water content of the tea embryo, prevent excessive water loss, cause "dry kneading", and produce too much broken tea powder.

(5), complex wrapping and kneading (setting)

Wrapping and kneading is the continuation of wrapping and kneading. Most of the operations are carried out by wrapping tea bags with a tea towel at each speed. During multiple wrapping and kneading, the tea leaves are basically formed in a tight, heavy, curved, and screw-like shape. After wrapping and kneading, you can tie the tea cloth tightly and leave it for a period of time to fix the molded shape.

(6) Drying

Drying is the last process in the initial preparation of tea leaves, which removes excess water and achieves sufficient dryness for easy storage. Drying adopts the method of "low temperature and slow roasting", which is carried out in two times. After the first drying, it is poured out and spread out, so that the moisture in the tea leaves can be re-infiltrated and distributed, and then the second drying can be carried out to achieve sufficient dryness.

Thermalization is always present throughout the roasting process. Before setting, there is a "damp heat effect" due to the high water content of tea embryos. In the drying stage, it is mostly "dry heat effect". Thermalization makes the physical properties of polyphenols change qualitatively, reduces the destruction of chlorophyll, and promotes the formation of aldehydes and aromatic substances.