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Issuing time:2022-03-20 12:01

Tieguanyin belongs to oolong tea

There are six major tea families in my country, green tea belongs to one of them, but in fact, many people mistakenly believe that Tieguanyin belongs to green tea in daily life. In fact, Tieguanyin is not green tea, it is a kind of oolong tea, which belongs to green tea, green tea belongs to semi-fermented tea, green tea is non-fermented tea, so green tea and green tea are two different types of tea. Tieguanyin belongs to the semi-fermented tea category, which is between green tea and black tea.

The difference between Tieguanyin and green tea

1. Tieguanyin

Tieguanyin belongs to the tea family of green tea. It is a semi-fermented tea with a different process. Tieguanyin is then made from fresh tea leaves through the processes of drying, drying, shaking, fixing, kneading and drying. Most of them are turquoise. Green tea has both the fragrance of green tea and the mellow aroma of black tea.

2. Green tea

Green tea itself is also called non-fermented tea, so non-fermentation is one of the important characteristics that distinguish it from other teas. Green tea is made from tea tree buds through typical processes such as fixing, rolling and drying. Its dry tea, tea soup, and the bottom of the leaves are mainly green, hence the name. Green tea retains more natural substances in fresh leaves, among which tea polyphenols and caffeine retain more than 85% of fresh leaves, chlorophyll retains about 50%, and the loss of vitamins is also less, thus forming thick green leaves broth. Astringent. feature.

The production process of Tieguanyin


Germinates in late March and is harvested throughout the year. It is spring tea from Guyu to Lixia (mid-late April to early May), and its output accounts for 40-45% of the total annual output; From early May) to the ten days of early August) is summer tea, accounting for 15-20% of output; from the beginning of autumn to late summer (early August to late August) is summer tea, accounting for 25-30% of output; from autumn equinox to cold dew (late September) To early October) is autumn tea, and the output accounts for 25-30%. Fresh leaves in different growth areas of tea trees should be produced separately, especially early green, midday green, and late green should be strictly produced separately, and the quality of afternoon green is the best.

The picking technique of Tieguanyin tea is quite special. Instead of picking very tender shoots and leaves, pick 2-3 mature shoots and leaves, commonly known as "appearance picking", that is, picking when the leaves are fully unfolded to form buds.

cool green

The fresh leaves are harvested according to the standard, cooled and dried before entering the factory. The best time to dry is when the sun is soft at 4pm. The leaves should be spread out thinly to lose their original luster. The parietal lobe droops and the body loses about 6-9% of the body weight. It is then moved indoors to cool and green.

do green

Shaking the greens and standing alternately Tieguanyin belong to oolong tea, collectively referred to as greens. The production of green tea is highly technical and flexible, which is the key to determining whether the tea is good or not. By friction and shaking of the green leaf margin, the leaf margin cells are damaged and then spread. Under certain temperature and humidity conditions, with the gradual loss of leaf water, the polyphenols in the leaves are enzymatically and cause oxidative stress. A series of chemical changes have produced the unique qualities of oolong tea.

The fresh leaves of Tieguanyin are hypertrophic and need to be shaken again to prolong the greening time. Shake the green 3-5 times in total. After shaking green, the spread time is from short to long, and the thickness of the spread leaves is from thin to thick. The third time, the second time, the green should be shaken until the green flavor is strong and the fresh leaves are firm, commonly known as "returning the sun", and the water in the stems and leaves is redistributed and balanced. Medium green leaves, cinnabar red on the leaf margin, yellow-green in the middle of the leaf (the color of half-ripe banana peel), the leaf surface is raised, the leaf edge is rolled on the back, the leaf back is spoon-shaped, exuding the aroma of orchids, and the leaves are open. Lotti green, belly red, slightly shiny, bright red leaf margins, stem epidermis wrinkled.

fried green

The cooking should be done in time, as soon as the green leaves disappear, the aroma will appear. Kneading and baking: Tieguanyin's kneading is repeated many times. Knead for about 3-4 minutes for the first time, and start the first baking after dissolving. Bake until five, 60% dry and not sticky. Bake while it is hot, using methods such as kneading, pressing, kneading, grasping, and shrinking. After three kneading and three roasting, then slow roasting at 50-60 ℃, so that the aroma of the finished product is hidden, the taste is mellow, the appearance is oily, and there is a layer of white frost on the surface of the tea stick. Wrap, roll, bake several times. until the shape is satisfactory. It is best to bake the finished product.


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

To sum up, Tieguanyin is made from oolong tea, which belongs to oolong tea, which is very different from green tea!