How is tea made?

High-quality Tieguanyin tea strips are curly, strong and thick, showing the head shape of a green-bellied dragonfly. Fresh and moist color, sandy green, bright red spots and frosty leaves are one of the important characteristics of high-quality Tieguanyin. Tieguanyin soup is golden in color, rich and clear, with thick and bright leaves and silky luster. The brewed tea soup is mellow and sweet, and the entrance is sweet and honey-flavored; The fragrance is rich and lasting, and it has the reputation of "seven bubbles and many fragrances". To produce high-quality Tieguanyin tea, we must have: ① pure Tieguanyin tea tree; ② Tea trees grow in good soil and climate environment and are carefully cultivated; ③ Exquisite mining technology. All three are indispensable. The latest Tieguanyin technology can be divided into four types: direct frying (all-green), water-removing, green-removing and green-removing. 1, direct frying of tea: water-removing (green-removing) at noon the next day after green picking, the rough tea is round, and the color is dark green and moist. 2. Turning green method: The second day after picking, the green leaves are fried in 15- 18. The coarse tea strips are compact, green in color, rich in aroma, mellow in taste, clear in rhyme, peanut-flavored and sweet and sour, but light in taste, and the soup is yellow-green. 3. Deactivating (de-enzyming) method: After picking and de-enzyming, it is fried (de-enzyming) at 22-24 o'clock the next day. The crude tea is tight, dark green in color, high in aroma, mellow and rhythmic, sweet and sour, and the soup is yellow or deep golden yellow. 4. Towing green method: stir-fry green at 6- 10 on the third day after picking green (fixing green). Rough tea is slightly tight in appearance, dark green in color, with Shang Gao aroma, not pure enough, light in rhyme, mellow in taste and strong in sour taste. After soaking for a long time, the tea soup turns orange and the leaves are hard and dark green.

Among them, the closest to the traditional technology is direct frying, and the most common is procrastination.

Normal frying method: The normal frying method is basically based on the traditional Tieguanyin production process, with more shaking and fewer stalls, so that the tea can fully complete the process of flowing water and be cooked in time, so it is called normal frying. The method of direct frying has the characteristics of traditional Tieguanyin. The green color of dry tea sand is obvious, and the soup color is yellow-green, bright and transparent because of running water. The soup tastes smooth, lively and strong, and the first-class camellia is rich in fruit fragrance, with obvious Guanyin rhyme, sweet aftertaste and long aftertaste; The background color of leaves is yellow-green, shiny and the negative is soft; Most tea farmers in Anxi keep and drink this kind of craft tea. Therefore, fried Tieguanyin is suitable for tea drinkers with a certain tea age and also suitable for fighting tea. The practice of cooking is to shake more and spread less, shake the green for a long time and cool it for a short time, which is usually called running water. Generally, the first shaking takes 2-3 minutes, the second shaking takes 5- 10 minutes, and the third shaking should be properly mastered. From 5- 10 minutes to 20-60 minutes. Of course, this is not absolute, and it will change according to the weather and production conditions. The interval between each shaking is about 1 hour. And the third shake, until the green gas of tea green basically disappears, and the flowers and fruits are fragrant. After the tea leaves are fried, the time from shaking to setting must not exceed noon the next day.

Procrastination practice: Procrastination, why is it called procrastination? It is because the green leaves should be green in normal time, but the green leaves can't fully meet the requirements of green, so they should continue to be green outside the time, so there is the saying of procrastination. Because of the influence of weather and climate, it can't be completed. Slowly formed this style of tea. To drag, you need to be equipped with air conditioning and dehumidifier to complete. In this way, don't shake it quietly, don't shake the water out, but let it stand and lose water. So there are green tea and sour tea. This kind of craft is well done with refreshing fragrance and sour flavor or clear sour taste, but there is no rhyme of Tieguanyin at all, and the bad ones have stiff smelly green taste or stuffy green taste or smelly sour taste. Because of the lack of running water and low degree of fermentation, this kind of tea should be rushed out quickly when brewing, otherwise the soup will be muddy green and green. Similarly, due to the lack of running water and low degree of fermentation, the dark side of this tea is green or dark green, with hard leaves and obvious green taste. But this kind of dry tea is green in color, which is easy to attract tea customers who have just come into contact with Guanyin. Drag-and-paste method is less shaking and more paving, with short shaking and long cooling and standing time, which is usually called water loss. Shake for about 2 minutes for the first time, 2-3 minutes for the second time and 3-5 minutes for the third time. After shaking the tea green for the third time, put the shaken tea green in an air-conditioned room and let it stand until the next afternoon, until the odor of the tea green completely disappears, and then start frying in the pot. Because the tea leaves stand for a long time, the time to fix the tea leaves is postponed until the next night, so it is called procrastination, also known as procrastination.

There is also a popular saying that tow acid and normal acid are divided according to acidity.

Anxi tea farmers have two views on acid.

First, acid: in the swing stage, the producer will produce "acid" by dragging the green; During the period after rolling and before baking tea, the tea balls wrapped by rolling cloth are allowed to stand, which will produce "acid" if the time is not well controlled during this period; In the case of southerly winds, the weather is humid and sultry, which is not conducive to the moisture distribution of green leaves and will also produce "acid". In fact, "acid" is formed in the whole process, and improper control of tea green fermentation will occur. According to my understanding, these "sour" tastes are actually a bad taste, which people mistakenly think is sour. "Tuosuan" is a kind of tea with completely different taste from traditional tea in Tieguanyin market in recent years. Its fermentation is light, the interval from picking to frying is much longer than that of traditional Tieguanyin, and its taste is rich. The first appearance of "dragging acid" was that tea farmers made "dragging acid" tea due to accidental factors such as mistakes and delays in the process of making Tieguanyin. I didn't expect this kind of tea to be very popular as soon as it was put on the market, and the market demand was large. As a result, tea farmers specialize in frying "sour" tea. "Sour" tea has a strong taste and can stimulate the nerves strongly. Many people's taste is dulled by staying up late, drinking and smoking. They will feel that the traditional tea with the right taste has no taste, and they will feel it after drinking "sour" tea.

Second, positive acid: The "positive acid" produced by traditional Tieguanyin has a great relationship with the weather, reasonable production and the endoplasm of tea green itself. "Look at green to make green", adjust the weight of green according to the change of green leaves, and control the fermentation weight of green leaves; The growing environment of tea itself is reasonable; Suitable temperature and humidity when making. This kind of "heaven and earth" cooperation and unity can make a good Tieguanyin! Sour tea is rare.

Nouns such as blue acid, normal acid and green acid are also a kind of "good name" for high-quality Tieguanyin by tea farmers. They are not in books, but they are often heard in tea areas. In fact, these nouns are an affirmation of the traditional high-grade Tieguanyin. Generally, it is high-grade tea with different names, but the meaning is the same. The raw materials, technology and weather of tea that can achieve positive acid and green acid are impeccable. The so-called acid is actually the sensory embodiment of a special taste after the charm of Tieguanyin reaches its peak, so acid is iron. Other abnormal acids are characterized by singleness, no fragrance and no rhyme. It is a single "acid" from beginning to end, and the tea soup is slippery and unremarkable. It is this kind of sour tea that can't be served on the table. Many people call it the best.

The taste of Huang Qing is also called "fresh fragrance" in Minnan dialect. That is, the taste of phonology. It's a taste of flowers and sour fruits well blended together! Because it smells sour, many people who don't understand tea think it is sour, that is, sour! What is good about this kind of tea is its refreshing fragrance and sour flavor or clear sour taste, but what is not good is its stiff smelly green taste or stuffy green taste or smelly sour taste! Because this kind of tea is not completely drained, the degree of fermentation is very low, even if it is high, it is false high. So this kind of tea should be brewed quickly, or the soup will be deep and bitter! This tea has the potential to win fragrance, and it is easy to attract people who have just come into contact with Guanyin! This kind of tea is extremely intolerant. In natural climate, perfume will disappear completely in less than a month. Usually frozen in the freezer!

Tieguanyin can be divided into two types: fragrant and fragrant.

Fragrant Tieguanyin: The primary production process of Tieguanyin is: picking->; Sun-dried green > cool green > shaking green > fixing green > kneading green > sun-dried green > hairy tea (with stems). The Tieguanyin tea we usually drink now is basically Maojing tea (that is, the semi-finished tea after removing stems and impurities from hairy tea, which is what we usually call fragrant Tieguanyin).

Luzhou-flavor Tieguanyin: Its production process is: Maocha >; Acceptance > stacking > release > screening > winnowing > selection > No.1 tea mixing > uniform stacking > light fire drying > packaging > finished tea (what we usually call fine tea).

The quality characteristics of fragrant Tieguanyin are: the aroma is mainly preserved, and the browning in the initial stage of fermentation is lighter than that in semi-fermentation. When refining and baking, bake with low fire (running water baking). Its strips are fat, heavy and round. The appearance of dry tea is green, the sand is green, the particles are even and clean, the soup is lasting, the taste is fresh and mellow in Gao Shuang, the Guanyin rhyme is obvious, the soup is golden, clear and bright, the bottom of leaves is thick, soft, bright and even, and the aftertaste is long.

Quality characteristics of Luzhou-flavor Tieguanyin: the traditional semi-fermentation method was used in the initial production. Fine processing and baking are carried out according to the grade of heat. Its strips are fat, heavy and round, the appearance of dry tea is green, the sand is green, the particles are even and clean, and the boiled soup has a rich and lasting aroma, a mellow and sweet taste, an obvious Guanyin rhyme, a golden color, a clear and bright color, a thick, soft and even leaf bottom, and a fragrant smell. -