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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

铁观音摇青工艺

  1
Issuing time:2022-03-26 13:51

"翻江倒海出乌龙。"说的是乌龙茶铁观音制作工序中的手工摇青工艺。摇青是一次次人工对茶树鲜叶的唤醒,是为了让茶树鲜叶走失水分,尽快从茶多酚中凝结香气,从外观看,形成绿叶红镶边,从内质品,形成七泡有余香,似兰非兰,似桂非桂,独特神奇的铁观音香韵。



手工圆筛摇青,是竹匠用蔑条编织而成的圆形有小格筛网的摇青工具,摇青的第一摇是直接筛除鲜叶上附着的茶毛,灰质,使茶树鲜叶更为干净,接踵的是将绿茶,红茶的特征综合,使摇青后的茶具备有红茶味,绿茶素,使茶鲜叶内在品质转化,融和,从而,提升乌龙茶的品质。手工圆筛摇青能使茶树鲜叶在筛内上下,左右跳动,翻滚,使疲软的茶青又如水灵灵的刚采摘的鲜叶,让茶树鲜叶再度深度发酵,促进乌龙茶优良品质比如香韵等的形成。




春季雨量充沛,茶树鲜叶不容易消青,传统摇茶树鲜叶,一般要摇四,五遍,头两遍较轻摇,四,五遍看茶树鲜叶的发酵力度,柔软程度适度重摇,一般要摇到鲜叶边沿有鳗鱼血状才能使乌龙茶香度更高,味韵更为醇正厚道。




手工圆筛摇青依靠的是体力活,茶农昼夜制茶,又人工手摇实在劳累,渐渐地被大工业,机械化长桶圆桶状茶青笼所取代了。




我曾经在网上写过多首摇茶树鲜叶的诗作,其中有一首写道:




两叶三叶


在茶笼里


每一次跳动


每一次滚动


每一次摇动


每一次筛出


毛茸茸的茶毛


附着的灰分


每一次促使水分走失


每一次是唤醒


大山赋予的香骨


山泉流痕的茶韵




摇动


摇来


阳光明媚的崭新茶鲜




摇来


提神醒脑


饱吸大自然空气


心旷神怡的茶的锐气





不仅摇一次


三,四遍


不仅一次茶的心跳


近千次鲜叶的跳





摇青


舞动茶叶的绿浪


让茶树鲜叶跳一段浪漫的舞蹈


摇出了红茶味,绿茶素

"Overturning the river and overturning the sea produces oolong." It refers to the hand-shaking process in the production process of oolong tea. Shaoqing is the artificial awakening of the fresh tea leaves again and again, in order to let the fresh tea leaves lose moisture and condense the aroma from the tea polyphenols as soon as possible. Fragrant, like orchid but not orchid, like cinnamon but not osmanthus, unique and magical Tieguanyin fragrance.



The hand-made round sieve shaker is a circular shaker tool with a small mesh screen woven by bamboo craftsmen with slats. The fresh leaves are cleaner. Next, the characteristics of green tea and black tea are integrated, so that the tea after shaking has the taste of black tea and green tea, so that the inner quality of fresh tea leaves can be transformed and blended, thereby improving the quality of oolong tea. The manual round sieve shaker can make the fresh tea leaves move up and down, left and right, and tumbling in the sieve, so that the weak tea leaves are as fresh as freshly picked fresh leaves, so that the fresh leaves of the tea tree can be deeply fermented again, and promote the excellent quality of oolong tea such as fragrance The formation of rhyme, etc.




There is abundant rainfall in spring, and the fresh tea leaves are not easy to disappear. Traditionally, the fresh leaves of the tea trees should be shaken four or five times. The first two times are lightly shaken. After four or five times, the fermentation strength of the fresh tea leaves can be seen, and the degree of softness is moderately heavy. Generally, it is necessary to shake the edge of the fresh leaves until there is eel blood in order to make the oolong tea more fragrant and more mellow and kind.




The manual round sieve shaker relies on physical labor. The tea farmers make tea day and night, and the manual shaking is really tiring. Gradually, it was replaced by large-scale industry and mechanized long barrel-shaped tea baskets.




I have written many poems on the Internet about shaking the fresh leaves of the tea tree, and one of them said:




two-leaf three-leaf


in the tea cage


every beat


every roll


every shake


every sieve


fluffy tea hair


Adhered ash


Each time promotes water loss


wake up every time


Fragrant bones bestowed by the mountains


Tea rhythm of mountain spring flow marks




shake


shake


Sunny new tea fresh




shake


Refreshing


Breathe in the natural air


The spirit of refreshing tea




shake


not only shake once


three or four times


More than a heartbeat of tea


Nearly a thousand jumps of fresh leaves





shake green


Green waves dancing tea leaves


Let the fresh leaves of the tea tree dance a romantic dance


Shake out the black tea flavor, green tea


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