安溪铁观音制茶工艺纪录片 安溪铁观音十大制作工序

安溪铁观音制茶工艺纪录片

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36小时全程拍摄

完整记录

安溪铁观音十大制作工序

由安溪县人民政府、新浪网联合打造的安溪铁观音制作工艺科教片——《芳香是怎样炼成的——安溪铁观音36小时制作工艺流程》正式上线。两天一

安溪

中国乌龙茶之乡

世界名茶“铁观音”的发源地

山、水、茶、人

构成了安溪的骨骼脉络

金秋十月

安溪铁观音迎来了秋茶采摘的季节

这是一片神奇的树叶

安溪铁观音一茶三香

清香型延缓衰老

浓香型降脂护肝

陈香型抗炎清火

2021年安溪铁观音品牌价值达1428.46亿元

连续6年蝉联全国茶叶类品牌价值首位

被列入中欧地理标志协定首批保护名录

安溪铁观音茶文化系统

于2014年入选中国重要农业文化遗产，

于2020年8月，

被联合国粮农组织列入

全球重要农业文化遗产候选项目。

走进安溪

茶山绵延，茶香万里

一百座茶山有一百种味道

一百个茶人制的茶有一百种味道

一百杯水泡茶有一百种味道

一百个人能喝出一百种味道

一叶芳华，百味千香，一百种滋味

安溪铁观音的芳香是如何炼成的？

历经做青、杀青、成型三大阶段，晒青、晾青、摇青、杀青、揉捻、初烘、包揉、复烘、复包揉、烘干10道工序，36个小时连续制作，各个工序环环相扣，掌握科学的方法，凭借经验和悟性，最终形成铁观音独特的色、香、韵，炼就一杯香高韵足的铁观音工夫茶。

采 青

茶青采摘以晴天为好，上午10时至下午3时采制的茶叶品质较佳。采摘“三叶一心半开面”的茶青为制作铁观音的优质原料。

晒 青

晴天时利用柔和的太阳光照，阴天或多云天气利用自然吹风，使鲜叶适度散失部分水分，叶质变为柔软，为做青创造好的基础条件。

晾 青

取晒青后的鲜叶1-1.5公斤置于竹笳篱中，翻松后薄凉于青架上，使鲜叶中各部位水分重新分布均匀，散发叶间热量。晾青时间1小时左右。

摇 青

十大工序里最难、最核心的工序是做青（摇青、晾青），摇（摊）青也是铁观音茶品质特征形成的关键环节，需要“看天做青、看青做青”，既要密切感知茶青颜色、香气、柔韧度的变化，又要细致感受气温、湿度变化，两者综合来调整摇青的力度、次数、时间。

每次摇（摊）青过程，包括“摇”和“凉”两部分，历经4～5次反复的“摇动“和“静摊”相间过程，前后历经漫长的十几个小时，多次交替进行，茶青在外力作用下，形成“绿叶红镶边”的奇特现象，形成铁观音独特的色、香、韵。

炒 青

炒青，也叫杀青，是一道转折工序，掌握“适当温度，投青适量，翻炒均匀，焖炒为主，扬炒配合，快速短时”的原则，根据不同的做青情况掌握杀青的时间和温度。

揉 捻

揉捻是铁观音初制的造型工序。杀青后的茶叶用揉捻机挤压出茶汁，初步揉卷成条，为塑形打好基础。

初 包 揉

包揉是铁观音的独特工序和塑造外形的重要手段，它运用“揉、搓、压、抓”等技术，揉出茶汁，塑造茶条紧结、卷曲、圆实的外形。

初 烘

蒸发部分水分，浓缩茶汁，凝固于茶条表面，增加茶条的可塑性，便于包揉成型。

复 包 揉

复包揉进一步塑造茶叶外形，多次进行，一直揉至外形紧结、圆实，呈“蜻蜓头”、“海蛎干形”。复包揉后，扎紧布巾巾口，搁置一段时间，把已塑成的外形固定下来。

烘 干

烘干是铁观音初制的最后一道工序，进一步去掉多余的水分，达到干燥，以便贮藏。同时增强茶叶的香气和滋味，进一步使铁观音茶形成特有的色、香、味、形。

独特的气候环境，“天、地、人、种”完美结合的生产制作体系，让安溪铁观音成为乌龙茶中的极品，天然馥郁兰花香，滋味醇厚甘鲜，回甘悠久，具有独特的“观音韵”，茶香高而持久，“七泡有余香”，独一无二的高贵品质为世界茶人所喜爱。

正值安溪铁观音秋茶上新之际，新浪网发起大V原产地探访计划，将走进安溪铁观音的原产地，感受现代茶业强县的茶产业建设，发现茶山茶园自然生态之美，体验茶人制茶的匠心传承，品赏安溪铁观音的一百种味道。

英语翻译

Anxi Tieguanyin Tea-making Process Documentary

First public!

36 hours full shooting

Complete record

Ten production processes of Anxi Tieguanyin

Anxi Tieguanyin production craft science and education film jointly created by the Anxi County People's Government and Sina.com-"How Aromatic Is Made-Anxi Tieguanyin 36-Hour Production Process" is officially launched. Two days one

Anxi

Hometown of Oolong Tea in China

The birthplace of the world famous tea "Tieguanyin"

Mountain, water, tea, people

It forms the skeletal vein of Anxi

Golden Autumn October

Anxi Tieguanyin ushered in the autumn tea picking season

This is a magical leaf

Anxi Tieguanyin One Tea Three Fragrance

Fragrance type delays aging

Luzhou-flavor lipid-lowering and liver-protecting

Anti-inflammatory and clearing fire

The brand value of Anxi Tieguanyin reaches 142.846 billion yuan in 2021

Ranked No. 1 in national tea brand value for 6 consecutive years

Included in the first protection list of the China-EU Geographical Indications Agreement

Anxi Tieguanyin Tea Culture System

It was selected as China’s Important Agricultural Cultural Heritage in 2014,

In August 2020,

Listed by the Food and Agriculture Organization of the United Nations

Candidate projects for important global agricultural cultural heritage.

Into Anxi

The tea mountain stretches, the tea smells thousands of miles

A hundred tea mountains have a hundred flavors

There are a hundred flavors of tea made by a hundred tea men

A hundred cups of water to make tea has a hundred flavors

A hundred people can drink a hundred flavors

A leaf of fragrance, a thousand flavours, a hundred flavors

How is the fragrance of Anxi Tieguanyin made?

Go through the three stages of greening, finishing, and forming, including drying, drying, shaking, finishing, kneading, initial drying, wrapping kneading, rebake, compound kneading, and drying 10 processes, 36 hours of continuous production, each The procedures are linked together, the scientific method is mastered, and with experience and understanding, the unique color, fragrance and rhyme of Tieguanyin are finally formed, and a cup of Tieguanyin Gongfu tea with high flavor and high rhyme is formed.

Picking

The tea greens are picked on sunny days, and the quality of tea picked from 10 a.m. to 3 p.m. is better. Picking "three leaves, one heart and half open noodles" tea green is the high-quality raw material for making Tieguanyin.

Dry

Use soft sunlight on sunny days, and use natural wind on cloudy or cloudy days, so that the fresh leaves will lose part of the water moderately, and the leaf quality will become soft, creating a good basic condition for greening.

Dry green

Take 1-1.5 kilograms of sun-dried fresh leaves and place them in a bamboo fence. After loosening them, they will be thinly placed on the green frame to redistribute the water in each part of the fresh leaves evenly and dissipate the heat between the leaves. The drying time is about 1 hour.

Shake green

The most difficult and core process among the ten major processes is making green (shaking green, drying green). Shaking (stalling) green is also a key link in the formation of quality characteristics of Tieguanyin tea. It is necessary to closely perceive the changes in the color, aroma, and flexibility of the tea, and to feel the changes in temperature and humidity in detail. The two are combined to adjust the intensity, frequency, and time of shaking.

Each shaking (shaking) green process includes two parts: "shaking" and "cooling". After 4 to 5 repetitions of "shaking" and "quiet stall", the process lasted more than ten hours before and after, alternating many times. Under the action of external force, the tea green forms a peculiar phenomenon of "green leaves and red borders", forming the unique color, fragrance and rhyme of Tieguanyin.

Fried green

Stir-frying, also called finishing, is a transition process, mastering the principle of "appropriate temperature, appropriate amount of ginger, stir-frying evenly, main stewing, cooperating with stir-frying, quick and short time", and mastering the method of finishing according to different conditions. Time and temperature.

Knead

Kneading is the first modeling process of Tieguanyin. The finished tea leaves are squeezed out with a kneading machine and rolled into strips to lay a good foundation for shaping.

First package knead

Kneading is a unique process of Tieguanyin and an important method of shaping. It uses techniques such as "kneading, rubbing, pressing, and grasping" to knead out tea juice and shape the tight, curly, and round shape of the tea bar.

First bake

Part of the water is evaporated, the tea juice is concentrated, and solidified on the surface of the tea sticks, which increases the plasticity of the tea sticks and is convenient for kneading and forming.

Compound package rubbing

Re-packing and kneading further shape the shape of the tea, which is repeated many times, until the shape is tight and round, forming a "dragonfly head" or a "dry oyster shape". After wrapping and kneading, tie the cloth towel tightly and leave it aside for a while to fix the molded shape.

Dry

Drying is the last process of Tieguanyin's initial production, which further removes excess water and achieves drying for storage. At the same time, it enhances the aroma and taste of tea, and further makes Tieguanyin tea form a unique color, fragrance, taste and shape.

The unique climatic environment and the perfect combination of "heaven, earth, people and species" production system makes Anxi Tieguanyin the best oolong tea. It has a natural fragrance of orchids, a mellow and fresh taste, and a long-lasting sweetness. It has a unique "Kuanyin" "Rhyme", the tea fragrance is high and lasting, "seven bubbles have a lingering fragrance", the unique and noble quality is loved by tea people all over the world.

At the time when Anxi Tieguanyin autumn tea was launched, Sina.com launched the Big V Country of Origin Visiting Program. It will walk into the origin of Anxi Tieguanyin, experience the construction of the tea industry in a strong county of modern tea industry, and discover the beauty of the natural ecology of tea mountain tea gardens. Experience the ingenuity inheritance of tea making by the tea people, and appreciate the one hundred flavors of Anxi Tieguanyin.