Tieguanyin yaoqing

Green Shaker

First of all A green shaking tool is needed, that is, a small round mesh grid woven from the strip.

Fresh tea leaves picked are put in a round grill and shaken so that the fresh tea leaves lose moisture, thus "awakening" the tea.

The first two shakes are "light shaking." It can filter tea feathers and gray matter directly attached to fresh leaves to make the tea tree's fresh leaves cleaner. Then gently ferment in the shake to incorporate the characteristics of green tea and black tea so that the green tea after shaking has the flavor of black tea and green tea so that the inner quality of the fresh tea leaves can be changed and blended. Therefore, it improves the quality of Oolong tea.

Shaking again and again will wake up the tea leaves time and time again and deepen the marinade again.

To shake the water, a "green-red leaf edge" is formed in the water, so that the tea can condense the aroma from the polyphenols of the tea as soon as possible. The unique Tieguanyin resembles an orchid, but not an osmanthus , osmantus and cinnamon. . . .

Traditional manual grille shaking is time consuming and labor intensive, and the amount of vibration at a time is limited now, with industrial and technological developments often supplemented by long round tanks that use machinery to shake green tea cages, which Not only does manpower relief, hand release, it has also improved green shaking efficiency, giving tea producers more energy to control the quality of tea throughout the process.