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Issuing time:2022-04-20 10:56








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.