安溪铁观音茶王赛的摇青技术

铁观音茶王赛要求茶汤相对白水(半透明和浅色)且耐浸泡。做绿色食品需要的只是烹饪而不是过度烹饪。

新鲜的

整体特点，茶叶从采摘到定型的全过程，茶叶破损少，就是红边少，很新鲜。

叶子要保持完整，即使有红边。其实并不是我喜欢红边。红边本质上是叶子疼的部分。

这是我见过的最有活力的状态。

所以一定要从源头上爱护茶青，减少红边的形成。这个从采摘开始就要注意。

鲜叶开在中间，成熟度适中，摇青比较好。手工采摘会使叶芽更加均匀，并能更好地控制摇动。

最适合采摘的时间是下午2-4点，这样茶叶实际上是“晒”在茶树上的。我们真正晾晒的时候，避开下午的高温，晚上不容易把茶叶烤焦。而且晒黑的程度要活泼一些。

冷绿色

因为太阳比较活跃，所以不要一下子进16度的空调房。此时已接近傍晚，气温有所下降。将青菜在室温下冷却，放在竹筛上翻面。也是为了让水流均匀，茶叶不易受损。

最终有可能参加两次或者三次比赛。其实是有可能的。这是我的观察和总结。可能有成千上万种方法，但仅仅从这些方法中学习是不够的。

摇绿法两次:

摇动时间

温度设置

冷却发酵时间

第一次抖蓝

大约4-5分钟

16-17度

大约4个小时

第二次摇动

大约10-15分钟，从绿色的味道

19-21度

大约6-9个小时

这个方法是根据实践中的经验得出的，我也很惊讶，即使摇两次也有可能参加比赛。

晚上开始摇比较合适，气温下降的时候，一定要尊重“天”的意志。

对于我们很多茶农来说，第一次摇青的间隔时间太短，摇的太轻，因为缺少了晾青的过程，萎凋不足。

重点是绿的第二抖的程度要有绿的味道。这个时间决定了发酵的程度。一般是19-21度，发酵7-9小时比较合适。也就是刚刚熟。

时间太长不好，会酸。

个人分析，茶叶厚度中等偏薄，此法合适。

摇绿法三次:

摇动时间

温度设置

冷却发酵时间

第一次抖蓝

大约3-5分钟

16-17度

大约4个小时

第二次摇动

大约8-10分钟，从绿色的味道

19度

大约5-6个小时

第三次摇动

大约5-8分钟

21度

大约2-3个小时

摇青三次第二次最关键，摇青最重，间隔最长。这是邵青的主要部分，对第一和第三个邵青有联系作用。

很多茶农第二次摇绿灯，时间很短。是因为第一次摇的间隔时间不够。重点是第三摇，会导致茶叶变红，口感涩。

第三摇中等，但温度要调到21度。汤将是金黄色和半透明的。

摇青三次比较好控制，火候比较到位。我觉得比摇两次绿好。

个人分析，这种方法适用于茶叶较厚的改良茶园。

更熟悉的做法(传统铁观音法)

摇动时间

温度设置

冷却发酵时间

第一次抖蓝

大约3-5分钟

16-17度

大约4个小时

第二次摇动

大约10-15分钟，从绿色的味道

20度

大约7个小时

第三次摇动

大约5-8分钟

23度

大约1-1.5小时

关键是第二次摇青，温度20度，直接就是7个小时。第三次升温至23度，时间1-1.5小时。

这样，安溪铁观音茶汤的金黄色就会增加。

如果你想做一个更传统的解决方案，我想就这样吧。你并不是不需要空调

Fragrance type tea Wangsai requires that the tea soup is relatively white water (translucent and light color) and is resistant to soaking. Doing green requires just being cooked but not overdone.

fresh

Overall characteristics, the whole process of tea from picking to finalizing, the tea leaves are less damaged, that is, the red edge is less, and it is very fresh.

In the last article, I talked about killing the green leaves, and the leaves should be kept intact, even if there are red edges. In fact, it's not that I like the red edge. The red edge is essentially the part of the leaves that hurts.

This is the most alive state I've ever seen.

Therefore, we must take good care of tea green from the source and reduce the formation of red edges. This should be noticed from the beginning of picking.

The fresh leaves are opened in the middle, and the maturity is moderate, which is better to shake the green. Hand picking results in more uniform leaf buds and better control of shaking.

The most suitable time for picking is 2-4 pm, so that the tea leaves are actually "sunned" on the tea tree. When we are really drying, we avoid the high temperature in the afternoon, and it is not easy to burn the tea leaves in the evening. And the degree of tanning should be more lively.

cool green

Because the sun is more active, don't enter the 16-degree air-conditioned room at once. At this time, it is close to the evening, and the temperature has dropped. Cool the greens at room temperature, put them on a bamboo sieve and turn them over. It is also to make the water run evenly and the tea leaves are not easy to be damaged.

In the end, it is possible to participate in the competition twice or three times. In fact, it is possible. This is how I observe and summarize. There may be thousands of methods, but it's just not enough that we can learn from these methods.

Shake the green method twice:

Shaking time

temperature setting

Cooling fermentation time

Shaking blue for the first time

About 4-5 minutes

16-17 degrees

about 4 hours

The second shake

About 10-15 minutes from the green taste

19-21 degrees

About 6-9 hours

This method is based on experience in practice, and I am also amazed that it is possible to participate in the competition even if it is shaken twice.

It is suitable to start shaking in the evening, when the temperature drops, and the will of "heaven" must be respected.

For many of our tea farmers, the interval between shaking the greens for the first time is too short, and the shaking is too light, because the process of cooling is missing, and the withering is insufficient.

The point is that the degree of the second shaking of the green should have a green flavor. This time determines the degree of fermentation. Generally, it is 19-21 degrees, and it is more appropriate to ferment for 7-9 hours. That is, just ripe.

Too long is not good, it will be sour.

Personal analysis, the thickness of the tea leaves is medium to thin, and this method is suitable.

Shake the green method three times:

Shaking time

temperature setting

Cooling fermentation time

Shaking blue for the first time

About 3-5 minutes

16-17 degrees

about 4 hours

The second shake

About 8-10 minutes from the green flavor

19 degrees

about 5-6 hours

The third shake

About 5-8 minutes

21 degrees

About 2-3 hours

The second time of shaking the green three times is the most critical, the shaking green is the heaviest, and the interval is the longest. This is the main part of Shaoqing, which has a linking effect on the first and third Shaoqing.

Many tea farmers shake the green light for the second time, and the time is very short. It is because the interval between the first shakes is not enough. Focus on the third shake, which will cause the tea to turn red and taste astringent.

The third shake is medium, but the temperature should be set to 21 degrees. The soup will be golden and translucent.

Shaking the green three times is better to control, and the doneness is more in place. I think it's better than shaking green twice.

According to personal analysis, this method is suitable for improved tea gardens with thicker tea leaves.

More familiar practice (traditional Tieguanyin method)

Shaking time

temperature setting

Cooling fermentation time

Shaking blue for the first time

About 3-5 minutes

16-17 degrees

about 4 hours

The second shake

About 10-15 minutes from the green taste

20 degrees

about 7 hours

The third shake

About 5-8 minutes

23 degrees

About 1-1.5 hours

The key is to shake the green for the second time, the temperature is 20 degrees, and it is directly for 7 hours. The third time the temperature was raised to 23 degrees, and the time was 1-1.5 hours.

In this way, the golden color of the tea soup will increase.

If you want to do a more traditional solution, I think that's it. It's not that you don't need air conditione