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铁观音纯雅礼和
铁观音纯雅礼和


乌龙茶色香韵味
‍‍乌龙茶色香韵味
News Detail

传统好茶乌龙铁观音

  1
Issuing time:2022-04-20 10:56

制茶种茶功夫学倘起,赢过出外做生意。随着茶叶市场竞争的需求,不少客户仍惦记重口味,浓香型的铁观音等乌龙茶传统好茶系列产品。




金鞍配骏马,好茶须出自原生态的好茶园,茶山的山顶"戴帽",所谓的戴帽是有森林覆盖,有利于保持茶山的生态环境,尤其是茶树的病虫害天敌鸟类等的生存空间。调节自然气候。




另有更大的优势是好茶园开垦时,种植纯红芽歪尾桃形状叶的铁观音,垄宽都大于1.5米,垄深各大于或有1米以上的赤壤或黄壤或砂石壤,给茶树提供足够的地力,每年将梯壁上的草割切下返回茶园,浅耕或中耕茶园,保持了茶树地上的温度和湿度,施用的是牛,羊粪等与稻草沤堆的有机肥,茶树生长旺盛,有足够的光照,夜晚云雾缭绕,使每一株茶树有充沛的营养成分,春,夏,暑,秋等茶季绵延飘香。




制作方式采用传统模式,午时前人工开采摘茶树鲜叶,每采集一批次鲜叶先纳凉开后再晾晒摇青,尽量不使鲜叶因堆积流汗或发热,摇完茶青,薄摊开鲜叶上架,选择多摇多上架,使茶的韵味更足,香气更单纯醇香,或如兰或如桂或如各种花果香。



炒制鲜叶,下鼎时,火势应旺盛,鲜叶下鼎有“啪啪”声,鲜叶萎软后,火势适当减弱,直至手摸鲜叶已几乎无茶汁出鼎。出鼎后摊凉,再过焙笼烘“水青”,翻拌焙笼内的“水青”,“水青”有点干燥,可出笼倒入软匾,翻拌均匀后入茶巾手工揉捏包揉捻,束紧茶巾再放松,直至茶叶略显卷缩,才再入焙笼烘焙,此时的烘焙炭火若太旺盛,怕火焰灼伤茶或烧毁焙笼,应在炭火上盖上铁盖,用草木灰盖住盖沿,防火窜出,烘至又略显干燥,取出“水青”,再揉捻,如此焙火,揉捻多遍,直至有点像重如铁,如蜻蜓头或如卷曲如虾米,睏一睏茶球团,即可进入烘干阶段。


   


倘若怕烘干烘过火可在焙笼的底圈四角下垫上薄长的小石块,文火烘到茶梗一捏即折掉,算是头遍干茶,倘若想让茶叶储藏过久,头遍烘后摊凉一个多小时后,可在视茶叶的干湿度灵活选择再烘焙度数暨时间。

If you learn the kung fu of making tea and growing tea, you will win more than going out to do business. With the demand of competition in the tea market, many customers are still thinking about traditional Oolong tea products such as Tieguanyin with strong flavor and strong flavor.




The golden saddle is matched with the horse. Good tea must come from the original ecological good tea garden. The top of the tea mountain "wears a hat". The so-called wearing a hat is covered by forests, which is conducive to maintaining the ecological environment of the tea mountain, especially the natural enemies of the tea tree's diseases, insects, birds, etc. living space. Adjust the natural climate.




Another bigger advantage is that when a good tea garden is reclaimed, Tieguanyin with leaves in the shape of pure red buds and crooked peach is planted. The width of the ridge is greater than 1.5 meters, and the depth of the ridge is greater than or more than 1 meter. Red soil or yellow soil or gravel soil. , to provide enough soil strength for the tea trees, the grass on the ladder wall is cut off and returned to the tea garden every year, shallow ploughing or cultivating the tea garden, maintaining the temperature and humidity on the ground of the tea trees, using the organic fertilizer of cattle, sheep manure, etc. Fertilizer, the tea trees grow vigorously, there is enough light, and the clouds and mists are lingering at night, so that each tea tree has abundant nutrients, and the tea seasons such as spring, summer, summer, and autumn are long and fragrant.




The production method adopts the traditional mode. Before noon, the fresh leaves of the tea tree are manually mined and picked. After each batch of fresh leaves collected, they are first allowed to cool and then dried and shaken. Try not to make the fresh leaves sweat or heat up due to accumulation. Open fresh leaves on the shelves, choose more shakes and more shelves, so that the flavor of the tea is more full, the aroma is more simple and mellow, or like orchid or cinnamon or like various flowers and fruits.



When the fresh leaves are fried, the fire should be vigorous when the cauldron is placed, and the cauldron under the fresh leaves will make a "pop" sound. After the fresh leaves are wilted and soft, the fire will be moderately weakened until the fresh leaves are touched by hand, and almost no tea juice comes out of the cauldron. After the pot is out, let it cool, then go to the baking cage to bake the "Shuiqing", and stir the "Shuiqing" in the baking cage. Tighten the tea towel and relax until the tea leaves are slightly curled before entering the roasting cage for roasting. If the roasting charcoal fire is too strong at this time, in case the flame will burn the tea or burn the roasting cage, you should cover the charcoal fire with an iron cover and cover it with grass ash. Cover the edge of the lid, fire it out, bake it until it is slightly dry, take out the "shuiqing", and knead it again. The tea pellets can enter the drying stage.


   


If you are afraid of drying and drying, you can place thin and long small stones under the four corners of the bottom ring of the baking cage, and bake it slowly until the tea stems are broken off when you pinch it. It is the first dry tea. If you want to store the tea for too long, the first After drying and cooling for more than an hour, you can flexibly choose the degree and time of re-baking depending on the dryness and humidity of the tea leaves.


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