Traditional Tieguanyin Production Method

Traditional Iron Goddess of Mercy Production Methods

Pick the tea green from 9:00 am to 4:00 pm, pick 2-3 leaves of the mature new tips, do not break the leaves, do not fold the leaves, should be light picking and slow release.

The picking back to the tea green first cool green, and then put a cloth on the ground, the tea leaves spread out to dry.

After the sunshine green and then cool the green, and then began to shake the green, shake the green a few minutes later, began to spread. The shaking of the green and the spreading is carried out in between, and the shaking of the green should be carried out in several times.

The next morning began to fry the green, in the aroma of the first show, it should be carried out urgently.

After stir-frying, the tea leaves are put into the twisting machine for twisting and kneading, which should be done quickly while it is hot.

After twisting and kneading, the tea will be first roasted, and then wrapped and kneaded, and then dried again, alternately, until the dry tea is formed

Expanded Information

Traditional Tieguanyin and Modern Tieguanyin:

The former is characterized by: the particles are half-stranded, and are more curved. Tight knot (such as "dragonfly head"), stalk skin red and brown bright; color and lustre black and shiny, red spots obvious; aroma rich, tone obvious, with orchid fragrance; taste mellow, sweet and lasting; soup color is orange-yellow, some of the darker; leaf color dark, mainly dark green, leaf surface is often green leaves red edge, color uniformity requirements are lower.

The latter performance: round knot heavy solid, stalk skin red or green, strong sense of granularity; color green, sand green obvious; aroma high and lush long, there are divided into orchid, candy, peach, ginseng and osmanthus, earth incense, etc.; rhyme has divided into aroma type (aroma type and divided into strong aroma type and clear aroma type), acid rhyme type (acid type and divided into ripe acid type and acid type), comprehensive type (aroma and acid has), and so on; taste than the traditional Tieguanyin. Taste more than the traditional Tieguanyin focus on freshness and sweetness; soup color pursuit of golden yellow or yellow in the green; leaf color and luster of bright green more uniform, no green leaves with red edges.