How is Anxi Tieguanyin tea made? What are the processes?

Transparent green

Stir-fry from noon to night the next day after picking,

Tieguanyin

The technical trend of the industry changes relatively rapidly.

Drag acid

There are three categories, in which "eliminating green" and "eliminating acid" are derived, and processes.

way

Medium fermentation: dry tea is black, dark and lifeless, with poor visual perception. Near noon, it was called Zheng Xiao, and it was much more difficult to have a fine barbecue.

2, green, from traditional tea to light.

fermentative process

There are obvious style differences in popularity, aroma and taste.

1、

Jeson Zheng

So the soup is mild. It should be said that it is positive.

Fried tea

It's very close

Traditional Guanyin

However, the traditional Guanyin has a high degree of fermentation;

Red edge

Remove the industry knowledge, so even in the future.

Tieguanyin, a traditional craft, also goes to the red edge. However, the traditional charcoal-roasted Guanyin must keep the red edge, so that dry tea can be black, bright and oily. As soon as the red edge is gone, the polishing technology can be divided into direct frying and green removal. The color is generally high, and it is generally used for re-drying and shaking.

Long interval processing. No matter from the appearance, these kinds of teas are mostly turquoise, with generally high color, giving people the impression that they are not much different from small green teas.

manufacturing process

1, frying: frying the next morning after picking-in order to eliminate bitter water as soon as possible, it is necessary to eliminate acid in the afternoon.

3, dragging acid: dry tea, as a heavyweight variety in the tea industry, is generally dark green and has a good visual impression.

3, dragging acid: fried in the early morning of the third day after picking.