安溪铁观音 加工工艺 制作工序

采摘

3月下旬萌芽，一年分四季采制，谷雨至立夏(4月中下旬一5月上旬)为春茶，产量占全年总产量的40-45%；夏至至小暑(6月中下旬一7月上旬)为夏茶，产量占15-20%；立秋至处暑(8月上旬一8月下旬)为暑茶，产量占25-30%；秋分至寒露(9月下旬一10月上旬)为铁观音秋茶，产量占25-30%。生长地带不同的茶树鲜叶要分开，特别是早青、午青、晚青要严格分开制造，以午青品质为最优。

铁观音茶的采制技术特别，不是采摘非常幼嫩的芽叶， 而是采摘成熟新梢的2-3叶， 俗称"开面采"，是指叶片已全部展开，形成驻芽时采摘。

凉青

鲜叶按标准采收进厂经过凉青后进行晒青。晒青时间以午后4时阳光柔和时为宜，叶子宜薄摊，以失去原有光泽，叶色转暗，手模叶子柔软。顶叶下垂，失重6-9%左右为适度。然后移入室内凉青后进行做青。

做青

铁观音

摇青与摊置相间进行，合称做青。做青技术性高，灵活性强，是决定毛茶品质优劣的关键。摇青使叶子边缘经过摩擦，叶缘细胞受损，再经过摊置，在一定的温度、湿度条件下伴随着叶子水分逐渐丧失，叶中多酚类在酶的作用下缓慢地氧化并引起了一系列化学变化，从而形成乌龙茶的特有品质。

铁观音鲜叶肥厚，要重摇并延长做青时间，摇青共3-5次，每次摇青的转数由少到多。摇青后摊置历时由短到长，摊叶厚度由薄到厚。第二、三次摇青必须摇到青味浓强，鲜叶硬挺，俗称"还阳"，梗叶水分重新分布平衡。第四、五次摇青，视青叶色、香变化程度而灵活掌握。做青适度的叶子，叶缘呈朱砂红色，叶中央部分呈黄绿色(半熟香蕉皮色)，叶面凸起，叶缘背卷，从叶背看呈汤匙状，发出兰花香，叶张出现青蒂绿腹红边，稍有光泽，叶缘鲜红度充足，梗表皮显有皱状。

炒青

炒青要及时，当做青叶青味消失，香气初露即应抓紧进行。 揉捻、烘焙：铁观音的揉捻是多次反复进行的。初揉约3-4分钟，解块后即行初焙。焙至五、六成干，不粘手时下焙，趁热包揉，运用揉、压、搓、抓、缩等手法，经三揉三焙后，再用50-60℃的文火慢烤，使成品香气敛藏，滋味醇厚，外表色泽油亮，茶条表面凝集有-层白霜。包揉、揉捻与焙火是多次重复进行的。直到外形满意为止。最好才焙火烤干成品。

簸拣

慢烤后的安溪铁观音茶叶最后经过簸拣，除去梗片、杂质即为成品。

英语翻译

pick

Sprouts in late March, harvested in four seasons throughout the year, from Guyu to Lixia (mid-late April to early May) is spring tea, which accounts for 40-45% of the total annual output; summer solstice to Xiaoshu (mid-to-late June-7 Early month) is summer tea, which accounts for 15-20%; Liqiu to Chushu (early August to late August) is summer tea, which accounts for 25-30%; Autumn equinox to cold dew (late September to early October) is Autumn tea, the output accounts for 25-30%. The fresh leaves of tea plants in different growing areas should be separated, especially the early green, midnight green, and late green leaves should be strictly manufactured separately, with the best quality of midnight green.

Tieguanyin tea's picking technology is special, not picking very young buds, but picking 2-3 leaves of mature new shoots, commonly known as "open-face picking", which means that the leaves are all unfolded and picked when the buds are formed.

Cool green

The fresh leaves are harvested according to the standard, and then sun-dried after cooling. The best time to bask in the sun is when the sun is soft at 4 o'clock in the afternoon. The parietal lobe is drooping, and the weight loss is about 6-9% is moderate. Then move into the room to cool the green and make green.

Be green

Tieguanyin

Tieguanyin

Shaking green and stalling are carried out alternately, collectively referred to as green. Green making is highly technical and flexible, which is the key to determining the quality of Maocha. Shaking the green leaves the edge of the leaf through friction, the leaf edge cells are damaged, and after spreading, under certain temperature and humidity conditions, along with the gradual loss of leaf water, the polyphenols in the leaf are slowly oxidized under the action of enzymes and cause A series of chemical changes form the unique quality of Oolong tea.

The fresh leaves of Tieguanyin are thick and thick, so you need to shake it again and extend the greening time. Shake it for 3-5 times. After shaking the green, the spreading lasts from short to long, and the thickness of the spreading leaves changes from thin to thick. The second and third shakes must be shaken until the green taste is strong, the fresh leaves are firm, commonly known as "returning the sun", and the water in the stems and leaves is redistributed and balanced. The fourth and fifth shakes of green, depending on the degree of change of green leaf color and fragrance. Make moderately blue leaves, the edge of the leaf is cinnabar red, the central part of the leaf is yellow-green (semi-ripe banana peel), the leaf surface is convex, the edge of the leaf is curled, and it is spoon-shaped when viewed from the back of the leaf. It emits orchid fragrance and the leaves appear. Green pedicles, green belly, red edges, slightly shiny, bright redness of leaf margins, and stalk epidermis is obviously wrinkled.

Fried green

Stir-fry the greens in a timely manner, as the green leaves and green taste disappear, and the aroma should be carried out as soon as the aroma is first revealed. Kneading and baking: Tieguanyin's kneading is repeated many times. Knead for about 3-4 minutes, and start baking after delumping. Bake to 50% or 60% dry, not sticky, now bake, pack and knead while hot, use kneading, pressing, rubbing, grasping, shrinking, etc., after three kneading and three baking, then slowly bake at 50-60℃. The finished product has a concentrated aroma, a mellow taste, a shiny appearance, and a layer of hoarfrost on the surface of the tea sticks. Kneading, kneading and baking are repeated many times. Until the shape is satisfied. It is best to bake the finished product.

Winnowing

The slow-roasted tea leaves are finally sorted, and the stems and impurities are removed to become the finished product.