铁观音茶叶制作工艺

采青

采茶青，主要采集它一心两叶。通常，晴朗午后采摘的铁观音茶质量和香气会比较好。

凉青

鲜叶从山上采摘后，水分较多，需要放夕阳下晒青，去除部分水分

摇青

将铁观音茶叶放入摇青机转动，使得叶子边缘经过摩擦，叶缘细胞受损，再经过排置，放入空调房，叶中多酚类在酶的作用下缓慢地氧化并引起了一系列化学变化，从而形成乌龙茶的特有品质。这道很关键，通常要摇青三到五次。

杀青

摇青到青味浓强，鲜叶硬挺，俗称“还田”，梗叶水分重新分布平衡，再放入“滚筒”杀青。

揉捻

目前都是用机器揉捻和包揉，使得铁观音茶叶卷缩成颗粒。

焙干

反复揉捻，使得叶子形成颗粒，不容易展开，再进行文火焙干，最后还要经过筛分、拣剔，制成安溪铁观音成茶。

Caiqing

When picking tea green, it is mainly collected with one heart and two leaves. Generally, the tea quality and aroma will be better when picked on a clear afternoon.

cool green

After the fresh leaves are picked from the mountains, there is a lot of water, so they need to be dried in the sunset to remove some of the water.

shake green

The tea leaves are put into the shaker and rotated, so that the edges of the leaves are rubbed and the cells at the margins of the leaves are damaged. After being placed in an air-conditioned room, the polyphenols in the leaves are slowly oxidized under the action of enzymes and cause a series of chemical reactions. changes, thus forming the unique quality of oolong tea. This is very important and usually requires shaking three to five times.

Fix it

Shake the green until the green flavor is strong, the fresh leaves are firm, commonly known as "returning to the field", the water content of the stems and leaves is redistributed and balanced, and then put into the "roller" to finish the green.

knead

At present, machines are rolled and wrapped to make the tea rolls shrunk into granules.

toasted

Repeatedly kneading makes the leaves form particles, which are not easy to unfold, and then simmered and dried, and finally sieved and picked to make tea.