铁观音介绍

铁观音，“状似观音沉如铁”，介于绿茶和红茶之间，属于半发酵茶类。铁观音独具“观音韵”，冲泡后有天然的兰花香，滋味纯浓，香气馥郁持久，有“七泡有余香之誉 ”。

春茶就要上市了，一泡好茶背后有多少辛苦和汗水呢？今天，小编带大家看看“铁观音是如何炼成的！”铁观音以及其他乌龙茶都不像绿茶那般讲究采摘嫩芽，所用的茶叶通常都如树叶一般大。晒青的时间很有讲究，一般会选在下午3 点后阳光变得柔和时晒青，时间为15~30 分钟。晾青是晒青的补充工序，会在清凉通风的室内进行，每隔半小时到1个小时就需翻动一次。摇青是铁观音制作的关键，茶叶因互相摩擦而达至半发酵的状态，摇青后茶叶还会返青，之后经晾青后需再次摇青，这个过程要反复3~5 次。

传统炒青需全程用手完成，为的就是可以随时掌握温度的变化，炒锅温度一般设定为250℃~280℃。包揉这也是乌龙茶特有的制作工序之一，用茶巾将茶叶包裹起来，通过揉搓加压，令茶叶紧结成特殊的条状，形若乌龙。烘焙目的是将茶叶中的含水量降到6% 以内，常与包揉交替进行，即：初烘、包揉、复烘、复包揉、再烘等，最后将铁观音茶叶加工成“毛茶”。“毛茶”经拣簸、筛选便可以包装出售了，一般都采用真空包装，买回家后置于阴凉处保存，也可放置于冰箱中。

Tieguanyin, "like Guanyin as heavy as iron", is between green tea and black tea, and belongs to the semi-fermented tea category. Tieguanyin has a unique "Guanyin rhyme". After brewing, it has a natural orchid fragrance, a pure and strong taste, and a fragrant and lasting fragrance.

Spring tea is about to go on the market. How much hard work and sweat is behind a good tea? Today, the editor will show you how "Tieguanyin is made!" Tieguanyin and other oolong teas are not as particular about picking buds as green tea, and the tea leaves used are usually as big as leaves. The time of drying is very particular. Generally, it is selected after 3 pm when the sun becomes soft, and the time is 15~30 minutes. Drying is a supplementary process for drying. It will be carried out in a cool and ventilated room, and it needs to be turned every half an hour to an hour. Shaking the green tea is the key to making Tieguanyin. The tea leaves are in a semi-fermented state due to friction with each other. After shaking the green tea leaves, the tea leaves will turn green again. After drying, the green tea needs to be shaken again. This process needs to be repeated 3 to 5 times.

The traditional stir-frying needs to be done by hand, in order to keep track of the temperature changes at any time. The temperature of the wok is generally set at 250℃~280℃. Wrapping and rubbing is also one of the unique production processes of oolong tea. The tea leaves are wrapped with a tea towel, and the tea leaves are tightly bound into special strips by rubbing and pressing, which is shaped like an oolong. The purpose of baking is to reduce the water content in tea leaves to less than 6%, and it is often alternated with rubbing, namely: primary baking, rubbing, re-baking, rubbing, re-baking, etc., and finally the tea leaves are processed into "mao tea". "Mao tea" can be packaged and sold after picking and screening. Generally, it is vacuum-packed. After buying it, it can be stored in a cool place, or it can be placed in the refrigerator.