How to express filial piety to Tieguanyin

The fermentation of Tieguanyin is called green: shaking green and spreading green alternately, collectively called green. The high technology and flexibility of green making are the key to determine the quality of raw tea. Shaking the leaf causes the edge of the leaf to be rubbed, and the cells at the edge of the leaf are damaged and then spread. Under certain temperature and humidity conditions, with the gradual loss of water in leaves, polyphenols in leaves are slowly oxidized by enzymes and cause a series of chemical changes, thus forming the unique quality of oolong tea. Tieguanyin's fresh leaves are thick, so it needs to be shaken again to prolong the greening time. Shake them 3-5 times, and the number of revolutions per shake is from less to more. After shaking, the spreading time is from short to long, and the thickness of spreading blades is from thin to thick. The second and third shaking of green leaves must be rich in green flavor and stiff in fresh leaves, commonly known as "returning the sun", and the water in the stems and leaves should be redistributed and balanced. The fourth and fifth shaking depends on the change degree of green leaf color and fragrance. Moderate green leaves with vermilion edges, yellow-green (semi-ripe banana skin color) in the middle, convex surface, spoon-shaped leaves from the back, emitting orchid fragrance, slightly shiny leaves, bright red leaves and wrinkled stem epidermis.