铁观音为什么那么香

让晒青萎凋后“半死”状态的鲜叶重新慢慢活过来，这需要有妙手回春的铁观音技艺——摇青。

手摇

做青的细节很难，铁观音茶能不能做好，这环节是关键之一。做青，要会观其色，闻其香。完全凭的是经验，掌控摇青的程度。

摇青，在摇晃的运动中，鲜叶相互碰撞，摩擦以破坏叶面边沿、表层细胞，从而引起多酚类化合物局部酶促氧化作用，促使芳香类物质的形成——产生香气。

机器摇青

只要操作得当，机器摇青是可以代替手工摇青的。而一款铁观音茶，一般需要摇青4次。

第一次摇青轻摇时间要短，为的是保青保水，科学原理太复杂，可理解成为了“唤醒“晒青后即将失去生命力的鲜叶。适当的摇青，可以保证鲜叶保持活力，正常呼吸，以达到“走水”的目的。时间太短很难有变化，太长可能导致鲜叶承受不住而“死亡”。

第二次摇青，时间可略微增强，这时观其色，闻其香的“功力”就开始发挥作用。时间太长，会因为碰撞太严重，生物化学反应太强烈，而导致叶片“死亡”（坏死）。

第三第四次摇青，则要摇的重些，使鲜叶中的青味散尽，更好的增强鲜叶芳香类物质的形成，每次摇青以闻之青味淡，观之叶绿中显淡黄、叶片边缘有红边为准则。有经验的摇青师傅只要抓起铁观音茶叶一闻，就知道摇得如何了。

每次摇青的时间间隔：停青停到青气消失，表面叶子萎软下来之后，就要及时摇“活”，以免叶子因水分散失过多而“死青”。具体和室内的温度、湿度有关，需要用心观察。

过程虽然复杂，但是兰香铁韵只能靠功夫摇出来。没有别的捷径。

经常听到有人说：安溪铁观音为什么这么香，是不是加香精了？相信通过此文你会知道：安溪铁观音的兰香铁韵，是“摇”出来的，靠制茶师傅精湛的技艺“摇”出来的。

Let the "half-dead" fresh leaves slowly come back to life after the sun has withered. This requires the skill of rejuvenating the spring-shaking the green.

Hand crank

The details of making green are difficult. Whether tea can be made well or not is one of the keys. To be green, one must be able to observe its color and smell its fragrance. It is entirely based on experience to control the degree of shaking.

Shaking, in the shaking motion, the fresh leaves collide with each other, rubbing to destroy the edge of the leaf surface and the surface cells, thereby causing local enzymatic oxidation of polyphenols, and promoting the formation of aromatic substances-producing aroma.

Machine shake

As long as the operation is proper, the machine shaking the green can replace the manual shaking. For a type of tea, it usually needs to be shaken 4 times.

The first shaking time should be short, in order to keep the green and water. The scientific principles are too complicated, which can be understood as "wake up" the fresh leaves that are about to lose their vitality after being sun-dried. Appropriate shaking can ensure that the fresh leaves maintain vitality and breathe normally to achieve the purpose of "watering". Too short a time is difficult to change, too long may cause the fresh leaves to be unable to bear it and "death".

The second wave of green, the time can be slightly increased, then the "gong power" of watching the color and smelling the fragrance begins to take effect. If the time is too long, the collision will be too serious and the biochemical reaction will be too strong, which will lead to the "death" (necrosis) of the leaves.

For the third and fourth shakes, shake it harder, so that the green flavor in the fresh leaves will dissipate, and the formation of aromatic substances in the fresh leaves will be better enhanced. The leaf green is pale yellow and the edge of the leaf has a red edge as the criterion. The experienced master shakes the tea as long as he grabs the tea and smells it, and he knows how it is shaking.

The time interval of each shaking: stop the green until the green qi disappears, and after the surface leaves are weakened, they must be shaken to "live" in time to prevent the leaves from being "dead green" due to excessive water loss. The details are related to the indoor temperature and humidity, and need to be carefully observed.

Although the process is complicated, Lanxiang Tieyun can only be shaken out by kung fu. There is no other shortcut.

I often hear someone say: Why is Tieguanyin so fragrant? Is it added flavor? I believe you will know from this article: Tieguanyin’s orchid fragrance and iron rhyme are "shaked" by the exquisite craftsmanship of the tea maker.