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铁观音纯雅礼和
铁观音纯雅礼和


乌龙茶色香韵味
‍‍乌龙茶色香韵味
News Detail

铁观音制作过程

  1
Issuing time:2022-03-16 12:08

1. The first is the planting of Tieguanyin




This is a new tea tree that has just been planted, which is what we call it in our native language (xin fir)


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Soil is the base for the growth of tea trees and the place that provides moisture and nutrients. The tea garden is dominated by red soil, with a PH value between 4.0 and 5.5. The soil layer is deep. In addition to the annual artificial soil, the ploughing layer is more than 1 meter. It is rich in material elements, especially the content of manganese, zinc and molybdenum in the soil is relatively high. Some tea gardens also contain a certain amount of semi-weathered gravel in the deep soil layer of 80 to 100 cm. "New soil" (guest soil) plays a good role in supplementing the nutrients and aroma of tea trees. This soil condition has laid a natural foundation for the formation of unique color, aroma, taste and good health care functions.


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2. Tieguanyin picking standards

The picking standard of Tieguanyin is: when the new shoots grow to 3-5 leaves, they are about to mature, and when the parietal leaves are 60-70% open, 2-4 leaf tips are picked, commonly known as "open-face picking", and it is more intuitive to look at the picture.



open, as shown below


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Unopened, such as those with buds at the end, long stems and large leaves, are unopened, and they are eliminated directly.


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The tea mountain is full of mountains and plains


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Tea-picking girls (actually they are aunts)


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Because Chashan is far from home, the problem of eating can only be solved on the mountain, one pot of salty rice, one pot of soup‍


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Because no herbicides were used, the weeds grew so fast that they covered the tea noodles. The aunt who picked the tea scolded while picking the tea, saying that while picking the tea, she was pulling the weeds.


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Generally, tea greens have to be transported home when they are 50 to 60 kilograms. Because the terrain is too high, motorcycles can't go up, so they have to carry them down the mountain first and then carry them back.


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The green tea should be evenly spread on the ground for drying. The reason for drying is simply because the green leaves are full of water, which is not conducive to shaking the green. The drying can dissipate part of the water, making the fresh leaves soft and not good. Stiff, to pave the way for shaking green.


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The fresh leaves can be shaken green after drying to a certain degree of softness. The purpose of shaking the green is to evenly transport the nutrients of the branches to the leaves, and also make the moisture of the fresh leaves dissipate part of the water.


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The difference between shaking the green for the first time and shaking the green for the last time


This is the first time it has been shaken green, the leaves are a little wilted and woody, the leaves are not so stiff, and the leaves are drooping


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This is the tea green that has been shaken for the last time. Compared with the first time, there is a difference. Observe for yourself.


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The tea green that has been shaken for the last time should be left in the air-conditioned room overnight for withering and fermentation, as shown in the figure.


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It's time to kill the green tea (fried tea), the tea green to be fried


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Generally, such a pot is three catties of green tea, and a drum-killing machine is used.


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Beat the tea machine to get rid of the red edge


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after beating


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The time from placing the pot to the pot is not fixed. From time to time, you should reach into the pot with your hand and grab a handful to check whether it is cooked or not.


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out of the pan, fried


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The next step is the wrapping and kneading process. Put the fried tea greens in a tea towel. Generally, a tea ball is 50 pounds of tea greens. It's their fault to come out scary (picture)


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Bao kneading is a physical labor, generally only men can do it, and a few women can do it. Anyway, I can’t beat it to death. I don’t have enough strength. And the hands are all black, because tea has tea juice, some people may ask, isn't there a tea press? Save time and effort! Yes, but we don't have to. The more mechanized now, the more we want to keep the traditional as much as possible. Of course, it is impossible to return to the original tradition. What I understand by so-called pure handwork is that all the steps do not go through. Machine, use your feet when rubbing, you dare not drink it, dear! picture


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After kneading the bag for a few times, put the tea ball into the tablet and roll it a few times. The purpose is to shape it.


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So, don't blindly pursue pure handwork




After the bag is kneaded, it needs to be broken up with a breaker


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After repeatedly rubbing and breaking up several times, you can pass the fire again, as shown below


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The overheating time is determined according to the quality of the tea. Generally, during this process, a brew of tea will be brewed, and the number of times of roasting will be carried out according to the taste and aroma of the tea leaves.




At this point, the rough preparation of Tieguanyin is completed, forming Maocha.


Article classification: 茶叶知识
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