What is the difference between traditional Tieguanyin and modern Tieguanyin?

Traditional Tieguanyin and modern Tieguanyin not only have great differences in appearance, but also have great differences in production technology. The reason for the sensory difference between the two is mainly the difference in workmanship, which is embodied in the process of shaking, frying, kneading and baking: traditional Tieguanyin: shaking and frying are heavier, and the frying temperature is moderate, which is easy to form "green leaves with red edges"; The kneading strength is moderate (generally made by hand or foot manpower), forming a semi-rope shape; Fermentation is heavy (forming a strong taste). Note: frying temperature is limited by productivity level, and kneading strength is limited by manual strength. Modern Tieguanyin: Due to the improvement of mechanization, the level of productivity has been greatly improved. For example, the frying temperature exceeds the original temperature (high-temperature frying can make the red edge fall off or wear, so that the brewed tea soup will not turn red); The wrapping and kneading machine is used for wrapping and kneading, and the sealing performance is greatly improved; The degree of fermentation is relatively light (keeping the tea more bright green and refreshing).