铁观音摇青技术 发酵温度、发酵时间

铁观音摇青摊凉时间和温度设定。

铁观音春茶开采在即，因为时间紧迫，关于最核心的摇青环节，一些内容很重要很紧急有必要马上发布。本文是关于摇青的第二篇。

其实重点在于解析上一篇的内容。想要做出茶汤金黄透亮的高级茶叶，一定要逐字研读。

温度和温差：

摇青时间

温度设定

摊凉发酵时间

第一次摇青

约4-5分钟

16度

约4小时

第二次摇青

约8-10分钟起青味

19度

约5-6小时

第三次摇青

约5-8分钟

21度

约2-3小时

为什么先说温度，因为这个很简单，不需要多投入，收效最明显，而且一直被我们忽略。

很多铁观音茶农只把关注点放在了第三遍摇青轻重上。这是远远不够的，这样做往往就是茶叶偏青加红汤。

温度设定：

第一次，16度；

第二次，19度；

第三次，21度；

可以都加1度，也就是：

第一次，17度；

第二次，20度；

第三次，22度；

这当中有非常严谨的要求，整体温度逐步上升，并且这个温度区间符合茶叶发酵的合理需要。

还有一个大家可能忽略的问题，就是温差：

第一次，16度；

（相差3度）

第二次，19度；

（相差2度）

第三次，21度；

这样做，并且配合摊凉时间，汤色才会金黄透亮。大道理我不会讲，可能是第一次需要茶叶鲜活，温差3度不会相互干扰。而第二次温差2度，是为了让茶叶熟，实践当中，会使茶汤透亮，口感收敛柔和。

如果二次的温差超过2度，很可能就茶汤红变，并且感觉不熟。

如果开头高温，然后下降，或者中间下降，后面升高呢。茶汤会变红，做传统的风格或许可以，做正味的白水的一定不行。

我为什么一直强调要有多个摊凉的青房，就是这样可以独立分开温度控制。这个投入非常必要，如果青房不足的，一定要想方设法去做。

三次摇青的发酵时间：

3次摇青，第二次是主体说的是，摇青程度比较重，摊凉时间比较长，发酵总时间大概是12小时，第二次摊凉就要5个小时，占比约40%。

第一次和第三次摊凉占比约30%。

他们的比例是橄榄型的，中间大两边小，而且是平滑过渡。因为这次摇青对第一次和第三次摇青起着承上启下的左右。非常重要。

第二次因为设定温度是19-20度，最适合发酵，容易熟透。这一次一定要做足。才能保证熟透。

三次发酵时间虽然第二次最重要，但是总体是比较均衡的，过渡比较平滑，

平滑才能使茶汤柔顺，透亮保持持久。

第一次16度的主要作用是做好基础工作，而第三次的高温对茶叶熟透非常有作用。

如果只把重点放在第三次，则茶偏青而且茶汤红浑。

这一点经验太重要，太重要，太重要。可以称之为无价之宝，而且我们95%的茶农犯错。

Tieguanyin shakes the cooling time and temperature settings.

Spring tea mining is imminent. Because of the tight time, some content is very important and urgent and needs to be released immediately. This article is the second one about Shaoqing.

In fact, the key is to analyze the content of the previous article. If you want to make high-grade tea with golden and translucent tea soup, you must study it word by word.

Temperature and temperature difference:

Shaking time

temperature setting

Cooling fermentation time

Shaking blue for the first time

About 4-5 minutes

16 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

Why talk about temperature first, because this is very simple, does not require much investment, and has the most obvious effect, and it has been ignored by us.

Many tea farmers only focus on the importance of the third shake. This is far from enough. This is often the result of tea leaves being green and red soup.

temperature setting:

The first time, 16 degrees;

The second time, 19 degrees;

The third time, 21 degrees;

You can add 1 degree to both, that is:

The first time, 17 degrees;

The second time, 20 degrees;

The third time, 22 degrees;

There are very strict requirements, the overall temperature gradually rises, and this temperature range meets the reasonable needs of tea fermentation.

Another problem that everyone may overlook is the temperature difference:

The first time, 16 degrees;

(3 degrees difference)

The second time, 19 degrees;

(2 degrees difference)

The third time, 21 degrees;

Do this, and with the cooling time, the soup will be golden and translucent. I won't talk about the big truth. It may be the first time that the tea needs to be fresh, and the temperature difference of 3 degrees will not interfere with each other. The second temperature difference of 2 degrees is to make the tea leaves ripe. In practice, the tea soup will be translucent and the taste will be astringent and soft.

If the second temperature difference exceeds 2 degrees, it is likely that the tea soup will turn red and feel unfamiliar.

If the temperature is high at the beginning, then it drops, or it drops in the middle and then rises. The tea soup will turn red, and it may be possible to make the traditional style, but it must not be able to make the authentic white water.

Why do I keep emphasizing that there should be more than one green house, so that the temperature control can be independently separated. This investment is very necessary. If there is insufficient green house, we must find ways to do it.

The fermentation time of three shakes:

Shake the green 3 times, the second time is the main body, the degree of shaking is relatively heavy, the cooling time is relatively long, the total fermentation time is about 12 hours, and the second cooling time will take 5 hours, accounting for about 40% .

The first and third cooling sessions accounted for about 30%.

Their proportions are olive-shaped, with a large middle and small sides, and a smooth transition. Because this time Shaoqing plays a role in linking the first and third Shaoqing. Very important.

The second time is because the set temperature is 19-20 degrees, which is the most suitable for fermentation and easy to ripen. Make sure to do it this time. to ensure ripeness.

Although the second fermentation time is the most important, the overall fermentation time is relatively balanced, and the transition is relatively smooth.

Smoothing can make the tea soup supple, translucent and long-lasting.

The main function of the first 16 degrees is to do the basic work, and the third high temperature is very useful for the tea to mature.

If you only focus on the third time, the tea will be green and the tea soup will be red.

This experience is too important, too important, too important. Call it priceless, and 95% of our tea farmers make mistakes.