20摄氏度——铁观音发酵的黄金温度

定律

人体最舒服的气温是22-23℃，那铁观音发酵有没有这样的的一个舒服温度呢？理论上认为这个发酵温度是19-21℃。

我们这里说的是轻发酵的工艺，有空调能调节温度的工艺，清香型铁观音茶王赛采用的这个工艺，茶汤浅金黄透亮的工艺。

这个工艺在晒青之后，因为茶青比较热，往往温度设定会比较低，很多茶农的经验是设定16℃以散发热气。包括摇青的时候，温度也往往比较低，这样茶叶比较硬挺，而且能减少红边的形成。

我这里说的温度是茶叶2-3次摇青全部完成，最后这一道摊凉发酵的温度。

结合今年春茶我走访过的一些铁观音茶农做法，发现一些共同规律点，就是摇青完成，大概想入睡的时候，把温度调高到20摄氏度。

这个时间点早的在晚上8点，比较迟的在晚上12点。从调高温度到杀青这段时间，比较短的有8个小时，最长的12个小时。从经验看，如果是12个小时超过了，茶叶偏消，稍有酸味。

除了摇青轻重，这个时间长短也是决定茶叶青熟的重要因素，如果最终感觉茶叶偏青，在摇青适度的基础上，有可能就是这个时间偏短了。

人类一直发现总结一些客观规律，由此产生各种关于物理的，美学的，社会的各种定律，如果也按照这样来给清香型铁观音的发酵温度来个定律，大概是这样：

20摄氏度8-10个小时。

因为这个时间段也不宜过长，过长则消酸。如果想再熟一些，只能从二次摇青再要点发酵熟度，所以第二次摇青要特别重视。

昨天4.30号，新寨村铁观音茶农群的茶叶交流会，这些都是平凡的脸孔。

采用茶王赛的盲评方法，大家都是评委，评选出好的茶叶。同时也对这些不好的茶叶给出改进意见。

然后由这些做好茶的来分享经验，昨天做的比较好的有鹏程，安艺、启春，其中我认为综合摇青做工，启春水平比较高，大家可以向他多交流。

我相信一段时间以后，我们新寨村内这些茶农质量会显著提升，因为已经有这些成功的案例，我发些图片，可以说是我们村的茶农明星。

同样是昨天的事情，他们的厉害，其实也是在不断交流，他们一天交流三次。

昨天我也参加这个高端的早茶会，都是改良高标准的茶园，难得的叶底抱团。

从追求产量，到追求质量，我们村铁观音已经进入高端化的轨道上。

law

The most comfortable temperature for the human body is 22-23°C. Is there such a comfortable temperature for Tieguanyin fermentation? Theoretically, this fermentation temperature is 19-21°C.

What we are talking about here is the process of light fermentation, and the process of air conditioning can adjust the temperature.

After this process is dried, because the green tea is relatively hot, the temperature setting is often lower. The experience of many tea farmers is to set the temperature to 16°C to dissipate the heat. Including shaking green, the temperature is often lower, so that the tea leaves are more rigid and can reduce the formation of red edges.

The temperature I am talking about here is the temperature at which the tea leaves are shaken 2-3 times, and the last one is cooled and fermented.

Combining the practices of some tea farmers I visited this spring, I found some common patterns, that is, when the green tea is shaken, the temperature should be raised to 20 degrees Celsius when I want to fall asleep.

This time is earlier at 8 pm and later at 12 pm. From the time of raising the temperature to the completion of the green, the shortest is 8 hours, and the longest is 12 hours. From experience, if it is more than 12 hours, the tea leaves will disappear and have a slightly sour taste.

In addition to the severity of the green shake, the length of time is also an important factor in determining the green maturity of the tea leaves. If the tea leaves are finally feeling green, on the basis of moderate shaking, it may be that the time is too short.

Humans have always discovered and summarized some objective laws, resulting in various laws about physics, aesthetics, and society. If we also follow this to give a law for the fermentation temperature of the fragrance-type Tieguanyin, it is probably like this:

8-10 hours at 20 degrees Celsius.

Because this time period should not be too long, too long, the acid will be eliminated. If you want to be more cooked, you can only focus on the fermentation maturity from the second shake, so special attention should be paid to the second shake.

Yesterday on 4.30, the tea exchange meeting of the Xinzhai Village tea farmers group, these are ordinary faces.

Using the blind evaluation method of the Tea King Competition, everyone is a judge and selects the best tea leaves. At the same time, suggestions for improvement are also given to these bad tea leaves.

Then, those who have made tea will share their experience. Yesterday's better ones were Pengcheng, Anyi, and Qichun. Among them, I think the comprehensive workmanship of Yaoqing, Qichun's level is relatively high, and you can communicate with him more.

I believe that after a period of time, the quality of these tea farmers in our Xinzhai Village will be significantly improved, because there are already these successful cases, I will post some pictures, which can be said to be the stars of tea farmers in our village.

The same thing happened yesterday. Their greatness is actually in constant communication. They communicate three times a day.

Yesterday I also participated in this high-end morning tea party, all of which are improved high-standard tea gardens, and the rare leaf bottoms are grouped together.

From the pursuit of output to the pursuit of quality, our village Tieguanyin has entered the high-end track.