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铁观音制作工艺  正炒铁观音  拖补铁观音

Issuing time:2022-04-10 15:04







  将摇好的茶青,置于空调间,静置至次日下午以后,才可以开始入锅炒青(杀青)。由于茶青静置时间长,杀青时间拖延至第二日晚22-24点炒青,有的拖到第三天6-10点再炒青,因此称为拖补或拖酸,又叫拖青。 这种工艺做的好的有清爽的青香和酸香或清酸味,但却没有了铁观音的音韵。这类茶有明显的“三绿”特点:即干茶绿、汤色绿、叶底绿。有开盖夺香之势,很容易吸引刚接触观音的茶客。此类茶叶(铭茶案坊)口感较重。

Anxi Tieguanyin is rigorous in production and exquisite in craftsmanship. It is harvested and produced in four seasons of the year. Spring tea is from Grain Rain to Lixia (mid-late April to early May), accounting for 15-25% of the total annual output; summer solstice to Xiaoshu (mid-late June to early July) is summer tea. Tea, the output accounts for 25~30%; from the beginning of autumn to the end of summer (early August to late August) is summer tea, and the output accounts for 15~20%; the autumn equinox to cold dew (late September to early October) is autumn tea, and the output accounts for 40~45%. The quality of tea making is best in autumn tea, followed by spring tea. Autumn tea, its aroma is particularly high, commonly known as Qiuxiang, the soup is mellow. The quality of summer and summer tea is inferior. The standard for picking fresh leaves must be after the young shoots have formed buds, and when the top leaves have just developed a small or medium open surface, the second or third leaves should be picked. When harvesting, the "five nos" should be fulfilled, that is, not to break the leaves, not to fold the leaves, not to break the leaf tips, not to bring single pieces, not to bring fish leaves and old stems. The fresh leaves of tea trees in different growth areas should be separated, especially the early green, midday green and late green should be strictly produced separately, and the quality of midday green should be the best.

The manufacturing process of Anxi Tieguanyin has to go through: cool green, dry green, cool green, make green, (shake green spread), stir-fry green, knead, first bake, re-bake, re-bake and knead, slow roasting, pick toss Wait until the process is finished.

Frying Tieguanyin

The method of sautéing is basically based on the traditional Tieguanyin production process, and the pot is put into the pot in time to kill the green. The method of stir-frying has the characteristics of traditional Tieguanyin. The dried tea sand is obviously green, and the soup color is yellow-green, bright and white due to sufficient water; the soup is smooth, lively, and thick. , articulate and fragrant; the leaf background is yellow-green, shiny, and the negative film is soft; most of the Anxi tea farmers keep and drink this kind of craft tea. Therefore, it is suitable for tea drinkers with a certain age of tea, and it is also suitable for fighting tea. The Tieguanyin Tieguanyin that must be used in the Tieguanyin Tea King competition. This type of tea has a lighter taste.

Replenish Tieguanyin

Put the shaken tea greens in the air-conditioned room and let them sit until the afternoon of the next day before you can start to fry the tea greens (finish the greens). Due to the long standing time of tea greens, the finishing time is delayed until 22-24 o'clock in the evening of the second day, and some are delayed until 6-10 o'clock on the third day to fry green tea, so it is called dragging or sour, also called drag green. This kind of craftsmanship has a refreshing green and sour fragrance or clear and sour taste, but it does not have the phonology of Tieguanyin. This type of tea has obvious "three green" characteristics: dry tea green, soup green, and leaf bottom green. There is a tendency to open the lid and grab the fragrance, which is easy to attract tea customers who are new to Guanyin. This type of tea (Mingchaanfang) has a heavier taste.