The green leaves of Tieguanyin tea are inlaid with red edges.

Many people know that the green leaves of Tieguanyin are inlaid with red edges, but few of the teas bought now are inlaid with red edges, and most of the leaves are green. In the past, iron was indeed inlaid with green leaves and red edges, but in recent years, clear soup and green water were popular in Anxi, and red water was the most feared thing in tea soup, so now there is a new saying that technically, it is necessary to go to the red edge to keep clear soup and green water. So now we see that there is no red edge. How did the red border come from? In Tieguanyin tea making, there is a process called "shaking the green", which is the process of rotating and kneading the green tea. The principle is that through this process, the internal structure of tea leaves is destroyed to some extent, the penetration of substances is promoted, the transformation of various enzymes of substances is promoted, and the excellent quality characteristics of tea leaves are realized. Tieguanyin shaking time is less (about 3-5 times), time is long, degree is heavy, and interval is long. Moderate shaking is mainly based on smelling aroma, but also depends on the degree of red edge of tea green fermentation. Generally, the first shake is called "shake well", the second shake is called "shake alive", the third shake is called "shake red", and the fourth shake is obviously highlighted with a red edge, and the aroma changes from pure to moderate, commonly known as "green leaves and red edges". Why does Tieguanyin in Anxi, www.anxic.cn have a red edge? The traditional Tieguanyin has moderate fermentation, heavy shaking, moderate frying temperature, moderate kneading and moderate strength, forming a semi-rope shape and maintaining the integrity of the leaves. This over-planting did not remove the red edge, so the traditional Tieguanyin has a red edge. But a few years ago, there were fewer and fewer people using traditional crafts in Anxi. Why does modern science and technology have a red edge? Modern mild fermentation is popular, which adopts stir-frying, quick wrapping, kneading and baking: the stir-frying temperature is light and high, and the red edge after high-temperature stir-frying is fragile and easy to fall off or wear. After the tea leaves are quickly wrapped and kneaded, they are turned over, squeezed and kneaded to keep the tea leaves bright green and make the brewed tea soup clear and green, but the tea leaves fall off because of the red edge.