The difference between Tieguanyin traditional craft and modern craft

The main difference between the traditional technology and modern technology of Tieguanyin tea lies in the processing mode and technological process.

Traditional craft:

1. Withering: Leave the picked tea leaves in a natural state for a period of time and let them naturally ferment slightly.

2. Kneading: Knead the fermented tea leaves into strips to awaken the aroma in the tea leaves.

3. Fermentation: The twisted tea leaves are put into an environment with little water for secondary fermentation, which improves the quality of tea leaves.

4. Baking fire: drying and inactivating the fermented tea leaves to improve the aroma and taste of the tea leaves and prevent the tea leaves from deteriorating.

Modern technology:

1. Picking: Modern technology pays more attention to picking. Generally, tea leaves need to be picked in the early morning when dew is transpiration.

2. Deactivation: Just bake the picked tea at a high temperature of 150℃ to inactivate the enzyme.

3. Kneading: Knead the green tea leaves into strips to awaken the aroma.

4. Fermentation: The twisted tea leaves are slightly fermented at a suitable temperature.

5. Bake the fire: dry the tea.

Generally speaking, traditional technology pays more attention to the taste and aroma of tea, while modern technology pays more attention to the stability of tea quality and product yield, and also pays more attention to safety and hygiene.