Manufacturing technology of traditional Tieguanyin

The production process of traditional Tieguanyin mainly includes the following steps:

1. Leaf picking: Tieguanyin tea is suitable for picking young leaves, which are concentrated in several solar terms, such as before and after Guhua, Huilishen and Xiaoqi. , usually from mid-April to early May every year. Pay attention to avoid early dew or rain when picking tea, so as not to affect the quality of tea.

2. Air-drying: The picked Tieguanyin tea needs to be air-dried indoors, so that it gradually loses moisture, and at the same time, it also promotes the activation of tea enzymes and the reduction of oxygen content, and the produced tea can maintain a stable aroma and taste.

3. Zhan Qing: After the leaves of Tieguanyin are dried, they enter the "Zhan Qing" process. This step is to put the sun-dried tea leaves on the wooden pallet and rub them by hand, so that the tea cells will rupture, release the juice and adjust the shape of the tea leaves.

4. Dark green: Tieguanyin leaves are "dark green" after the war, that is, tea leaves are put in bamboo baskets and covered with quilts for fermentation. This step changes the microorganisms inside the tea and produces complex chemical reactions, making the tea more fragrant.

5. Baking: The fumigated tea leaves need to be "baked" to stabilize the aroma and taste of tea leaves, and at the same time improve the shelf life and foam resistance of tea leaves. When making Tieguanyin, the baking process is also very important. Attention should be paid to the control of firepower and time to avoid excessive or insufficient baking.

6. Material selection: Finally, Tieguanyin tea needs to be carefully selected to remove impurities and defective products in tea. This step needs to rely on experience and eyesight to conduct a comprehensive inspection of the shape, size and color of tea to ensure that the quality of Tieguanyin meets the standards.