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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

铁观音属于乌龙茶 铁观音和绿茶的区别 制作工艺

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Issuing time:2022-04-21 15:13

铁观音属于乌龙茶


我国有六大茶家族,绿茶属于其中之一,但实际上日常生活中很多人误以为铁观音属于绿茶。其实铁观音不是绿茶,是乌龙茶的一种,属于绿茶,绿茶属于半发酵茶,绿茶属于非发酵茶,所以绿茶和绿茶是两种不同类型的茶。铁观音属于半发酵茶类,介于绿茶和红茶之间。


铁观音和绿茶的区别


1.铁观音


铁观音属于乌龙茶家族。这是一种工艺不同的半发酵茶。然后,铁观音是由新鲜茶叶通过干燥,干燥,摇,固定,揉捻和干燥的过程。大部分是绿松石。绿茶既有绿茶的清香,又有红茶的醇香。


2.绿茶


绿茶本身也叫不发酵茶,所以不发酵是区别于其他茶的重要特征之一。绿茶是由茶树芽经过杀青、揉捻、烘干等典型工序制成的。其干茶、茶汤、叶底以绿色为主,故名。绿茶在鲜叶中保留了更多的天然物质,其中茶多酚和咖啡因保留了鲜叶的85%以上,叶绿素保留了50%左右,维生素的损失也较少,从而形成浓稠的绿叶汤。涩。特色。


铁观音的制作工艺


挑选


三月下旬发芽,全年收获。是谷雨至丽霞的春茶(4月中下旬至5月上旬),产量占全年总产量的40-45%;5月上旬)至8月上旬)为夏茶,占产量的15-20%;立秋至夏末(8月初至8月下旬)为夏茶,占产量的25-30%;秋分至寒露(9月下旬至10月上旬)为秋茶,产量占25-30%。茶树不同生长区域的鲜叶要分开生产,特别是早青、午青、晚青要严格分开生产,以午青品质最好。


铁观音茶的采摘手法比较特别。不是采摘很嫩的嫩芽和叶片,而是采摘2-3个成熟的嫩芽和叶片,俗称“外观采摘”,即在叶片完全展开形成芽时采摘。


冷绿色


鲜叶按标准采收,冷却干燥后再进厂。最好的晾晒时间是下午4点阳光柔和的时候。叶子应该摊薄,以免失去原有的光泽。顶叶下垂,身体失去约6-9%的体重。然后,它被转移到室内冷却和绿化。


做绿色


摇青和交替站立铁观音属于乌龙茶,统称为青。绿茶的制作有很强的技术性和灵活性,这是决定茶好不好的关键。通过绿叶的叶缘的摩擦和摇动,使叶缘细胞受到破坏,进而扩散。在一定的温度和湿度条件下,随着叶片水分的逐渐流失,叶片中的多酚类物质被酶化并引起氧化应激。一系列的化学变化造就了乌龙茶的独特品质。


铁观音的鲜叶肥厚,需要再次摇青,以延长变青时间。总共摇绿3-5次。摇青后,摊放时间由短到长,摊放叶片厚度由薄到厚。第三遍,第二遍,要摇青至青味浓郁,鲜叶紧实,俗称“回阳”。叶中等绿色,叶缘朱砂红色,叶中部黄绿色(半熟香蕉皮色),叶表面凸起,叶缘向后卷,叶背勺状,散发兰花香气,叶片呈开放状态。洛蒂绿色,腹部红色,稍有光泽,叶缘鲜红色,茎表皮起皱。


油炸绿


烹饪要及时,绿叶一消失,香气就出现了。揉捏烘焙:铁观音的揉捏是反复多次的。第一遍揉3-4分钟左右,溶解后开始第一遍烘焙。烤到五六成干不粘手。趁热烘烤,使用揉、压、捏、抓、缩等方法。经过三揉三焙,再在50-60 ℃下慢焙,使成品香气隐去,滋味醇厚,外观油润,安溪铁观音茶棒表面有一层白霜。包装、卷制、烘烤

Tieguanyin belongs to oolong tea


There are six major tea families in my country, green tea belongs to one of them, but in fact, many people mistakenly believe that Tieguanyin belongs to green tea in daily life. In fact, Tieguanyin is not green tea, it is a kind of oolong tea, which belongs to green tea, green tea belongs to semi-fermented tea, green tea is non-fermented tea, so green tea and green tea are two different types of tea. Tieguanyin belongs to the semi-fermented tea category, which is between green tea and black tea.


The difference between Tieguanyin and green tea


1. Tieguanyin


Tieguanyin belongs to the tea family of green tea. It is a semi-fermented tea with a different process. Tieguanyin is then made from fresh tea leaves through the processes of drying, drying, shaking, fixing, kneading and drying. Most of them are turquoise. Green tea has both the fragrance of green tea and the mellow aroma of black tea.


2. Green tea


Green tea itself is also called non-fermented tea, so non-fermentation is one of the important characteristics that distinguish it from other teas. Green tea is made from tea tree buds through typical processes such as fixing, rolling and drying. Its dry tea, tea soup, and the bottom of the leaves are mainly green, hence the name. Green tea retains more natural substances in fresh leaves, among which tea polyphenols and caffeine retain more than 85% of fresh leaves, chlorophyll retains about 50%, and the loss of vitamins is also less, thus forming thick green leaves broth. Astringent. feature.


The production process of Tieguanyin


pick


Germinates in late March and is harvested throughout the year. It is spring tea from Guyu to Lixia (mid-late April to early May), and its output accounts for 40-45% of the total annual output; From early May) to the ten days of early August) is summer tea, accounting for 15-20% of output; from the beginning of autumn to late summer (early August to late August) is summer tea, accounting for 25-30% of output; autumnal equinox to cold dew (late September) To early October) is autumn tea, and the output accounts for 25-30%. Fresh leaves in different growth areas of tea trees should be produced separately, especially early green, midday green and late green should be strictly produced separately, and the quality of midday green is the best.


The picking technique of Tieguanyin tea is quite special. Instead of picking very tender shoots and leaves, pick 2-3 mature shoots and leaves, commonly known as "appearance picking", that is, picking when the leaves are fully unfolded to form buds.


cool green


The fresh leaves are harvested according to the standard, cooled and dried before entering the factory. The best time to dry is when the sun is soft at 4pm. The leaves should be spread out thinly to lose their original luster. The parietal lobe droops and the body loses about 6-9% of the body weight. It is then moved indoors to cool and green.


do green


Shaking the greens and standing alternately Tieguanyin belong to oolong tea, collectively referred to as greens. The production of green tea is highly technical and flexible, which is the key to determining whether the tea is good or not. By friction and shaking of the leaf edge of green leaves, the leaf edge cells are damaged and then spread. Under certain temperature and humidity conditions, with the gradual loss of leaf water, the polyphenols in the leaves are enzymatically and cause oxidative stress. A series of chemical changes have produced the unique qualities of oolong tea.


The fresh leaves of Tieguanyin are hypertrophic and need to be shaken again to prolong the greening time. Shake the green 3-5 times in total. After shaking green, the spread time is from short to long, and the thickness of the spread leaves is from thin to thick. The third time, the second time, the green should be shaken until the green flavor is strong and the fresh leaves are firm, commonly known as "returning the sun". Medium green leaves, cinnabar red at the leaf margin, yellow-green in the middle of the leaf (half-ripe banana peel color), raised leaf surface, leaf margin rolled on the back, spoon-shaped back of the leaf, exuding orchid aroma, and leaves in an open state. Lotti green, belly red, slightly shiny, bright red leaf margins, stem epidermis wrinkled.


fried green


The cooking should be done in time, as soon as the green leaves disappear, the aroma will appear. Kneading and baking: Tieguanyin's kneading is repeated many times. Knead for about 3-4 minutes for the first time, and start the first baking after dissolving. Bake until five, 60% dry and not sticky. Bake while it is hot, using methods such as kneading, pressing, kneading, grasping, and shrinking. After three kneading and three roasting, then slow roasting at 50-60 ℃, so that the aroma of the finished product is hidden, the taste is mellow, the appearance is oily, and there is a layer of white frost on the surface of the tea stick. Wrap, roll, bake


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