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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

传统乌龙茶铁观音好茶

  7
Issuing time:2022-04-23 15:45

如果你学会了如何泡茶,你会赢得出去做生意。随着茶叶市场竞争的需求,许多客户仍在思考铁观音等口味重、铁观音香气浓的传统乌龙茶系列产品。



马鞍配骏马,好茶一定来自原生态铁观音茶园。茶山顶上盖一顶帽子,有利于维护茶山的生态环境,尤其是茶树病虫害鸟类等天敌的生存空间。调节自然气候。




还有一个很大的好处是,开垦好的茶园,种出的铁观音,红芽纯正,桃形叶畸形,垄宽1.5米以上,垄深1米以上,为茶树提供了充足的土壤肥力。每年剪去梯壁上的草还茶园,通过浅耕或中耕维持茶树地面的温度和湿度。施用牛羊粪、秸秆等有机肥。




生产方法采用传统方式。新鲜的安溪铁观音茶叶是在中午前人工采摘的。将收集的每批新鲜茶叶冷却,然后干燥并摇动。尽量不要让鲜叶因堆积而出汗或发热。将茶叶摇好后,将鲜叶薄薄地摊开,放在架子上。选择多摇一摇,放在架子上,让茶叶更有韵味,香气更纯正醇厚,或像兰花或月桂树或像各种花果。




炒鲜叶时,火要旺,放入锅内会有“啪嗒”声。鲜叶变嫩后,火会适当减弱,直到手碰到鲜叶,几乎没有茶汁从锅里出来。出锅后晾凉,在烤笼里烤“水清”,搅拌烤笼里的“水清”,有点干了。你可以把它从笼子里拿出来,倒进软匾里。搅拌均匀后,放入茶巾中用手揉搓,然后将茶巾收紧放松至铁观音茶叶微微收缩,再放入烘焙笼中烘焙。如果此时烘焙炭火过旺,又怕火苗烧坏茶叶或烧坏烘焙笼,就要




如果怕烤得太多,可以在烤笼底圈的四个角下垫上细长的小石子,轻烤至茶梗被捏折脱落。如果想让茶叶存放时间过长,可以根据安溪铁观音茶叶的干湿度灵活选择再次烘焙的程度和时间。

If you learn how to make tea, you'll win over going out to do business. With the demand of competition in the tea market, many customers are still thinking about traditional oolong tea series products such as Tieguanyin with heavy taste and strong aroma.





The saddle is matched with the steed, and the good tea must come from the original ecological tea garden. The top of Chashan is covered with a hat, which is beneficial to maintaining the ecological environment of Chashan, especially the living space of natural enemies such as birds, which are pests and diseases of tea trees. Adjust the natural climate.




Another great advantage is that when a good tea garden is reclaimed, Tieguanyin, which is planted with pure red bud and lopsided peach-shaped leaves, has a ridge width of more than 1.5 meters and a ridge depth of more than 1 meter, which provides sufficient soil fertility for tea trees. Every year, grass on the ladder wall is cut off and returned to the tea garden, and the temperature and humidity on the tea tree ground are maintained by shallow tillage or medium tillage. Organic fertilizers such as cattle and sheep manure and straw are applied.




The production method adopts the traditional mode. The fresh tea leaves are picked manually before noon. Each batch of fresh tea leaves collected is cooled and then dried and shaken. Try not to make the fresh leaves sweat or heat due to accumulation. After shaking the tea leaves, the fresh leaves are thinly spread out and put on the shelves. Choose to shake more and put on the shelves, so that the tea has more lasting appeal, more pure and mellow aroma, or like orchid or laurel or like various flowers and fruits.




When frying fresh leaves, the fire should be vigorous, and there will be a "snapping" sound when the leaves are placed in the pot. After the fresh leaves become tender, the fire will be appropriately weakened until the hands touch the fresh leaves and almost no tea juice comes out of the pot. After taking out the pot, let it cool, bake "Shuiqing" in the baking cage, stir the "Shuiqing" in the baking cage, and it's a little dry. You can take it out of the cage and pour it into a soft plaque. After stirring evenly, put it in a tea towel and knead it by hand, then tighten the tea towel and relax it until the tea leaves slightly shrink, then bake it in the baking cage. If the baking charcoal fire is too strong at this time, and you are afraid that the flame will burn the tea or burn the baking cage, you should




If you are afraid of baking too much, you can put thin and long small stones under the four corners of the bottom ring of the baking cage, and bake it gently until the stem of the tea is pinched and folded off. If you want the tea to be stored for too long, you can flexibly choose the degree and time of baking again according to the dry humidity of the tea.


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