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铁观音纯雅礼和

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乌龙茶色香韵味
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铁观音晒青

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Issuing time:2021-10-06 10:38


铁观音秋茶己陆々续续上市,随着产茶区域,铁观音茶叶品种气候的迥异,秋茶釆摘期有的持续可达一个多月,应铁观音茶友之约,要我写一写晒青。



晾青,晒青,摇青的目的是走失铁观音茶叶自身水分,加快茶树鲜叶自然发酵,形成独特的茶叶产品香韵,晒青的好坏关系到鲜叶的走失水分,自身发酵,茶叶的潜在的品质,如香韵等。




古老的晾青方式。从铁观音茶山上驮回茶青后,将茶青先均匀摊开到匾上上茶架。



等太阳快下山了,先搬出匾(俗称笳篱)到木制竹杆的晒架上,驮出茶青,将约一,两斤茶青均匀甩开在匾上,推上竹杆架,让茶青沐浴柔和的阳光,叶面略微耷拉,就该收进摇青房。这就是小时记忆中的乌龙茶晒青环节,村里大多数人是晒青时"开青"的能手,抓一大撮鲜叶在匾上,轻轻地抖甩开,匾上的青翠茶青均匀散开,晒青视茶青叶面的厚度而选择晒青时间,通常黄金桂,奇兰等乌龙茶品种,叶面较薄,晒青十多分钟后,即可收回摇青房,铁观音,本山等茶叶面较厚重,应选择多晒青时间,一般要晒上半个多小时,遇上雨天或露水铁观音茶青,叶面应晒到无雨或露水的湿痕。直至叶面耷拉下。



随着"三农"的发展,晒青方式也与时俱进,茶农们创新了晒青,在自家庭屋顶或院落(如大埕,小埕等)水泥地面摊开茶巾布,固定好四个角茶巾布,在阳光柔和下晒青,收茶树鲜叶时,只要将四个角轻轻提起背负,省时省力,提高了工作效率。


随着科技进步,安溪铁观音茶农们推陈出新用"微波”或“空调,”“抽湿机”等方式替代晒青,但阳光晒过的铁观音茶青散发出的自然馨香,如花果的香味,不窨花有花香,篁韵等,一定更受客户的青睐。

英语翻译

Autumn tea has continued to be on the market. As the tea-producing regions and the climate of tea varieties are very different, the harvesting period of autumn tea can last for more than a month. At the appointment of tea friends, I asked me to write about the sun.



The purpose of drying, drying and shaking is to lose the moisture of the tea itself, accelerate the natural fermentation of fresh tea leaves, and form a unique fragrance of tea products. The quality of the drying is related to the loss of moisture of the fresh leaves, self-fermentation, and the potential of the tea. The quality, such as fragrance and so on.




The ancient way of drying green. After returning to Chaqing from the Chashan Mountain, spread the tea evenly on the plaque and put it on the tea rack.



When the sun is about to go down, first take out the plaque (commonly known as the bamboo pole) and put it on the wooden bamboo drying rack, and then take out the tea green, throw about one or two catties of the tea evenly on the plaque, and push it on the bamboo pole rack. Let the tea greens bathe in the soft sunlight, and the leaves are slightly drooping, so they should be put into the shaking room. This is the oolong tea drying process in my childhood memory. Most people in the village are experts at "opening green" when drying greens. Grab a large handful of fresh leaves on the plaque and shake them gently. The green tea on the plaque is evenly green. After dispersing, the green tea depends on the thickness of the green leaf surface and the greening time is selected. Usually, Oolong tea varieties such as Jingui and Qilan have thinner leaves. After being greened for more than ten minutes, the Shaoqingfang and Tieguanyin can be recovered. This mountain and other tea leaves are thick and heavy, so you should choose to spend more time in the sun, usually for more than half an hour. In case of rain or dew, the leaves should be sun-dried until there is no rain or dew. Until the leaf surface droops.



With the development of "agriculture, rural areas and farmers", the way of drying greens is also advancing with the times. Tea farmers have innovated the drying of greens. The corner tea towel cloth is dried in gentle sunlight. When harvesting fresh tea leaves, you only need to lift the four corners gently, saving time and effort, and improving work efficiency.


With the advancement of science and technology, tea farmers have used "microwave" or "air conditioners" and "dehumidifiers" to replace sun-dried greens. However, the sun-dried green teas exude a natural fragrance, such as the fragrance of flowers and fruits. Floral fragrance, Huang Yun, etc., must be more favored by customers.


Article classification: 铁观音
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