Tieguanyin s classification sees the word elimination of green , may I ask what is elimination of

It is the use of special air conditioning for tea making to cool the green, to achieve the control of the temperature and humidity in the green room, placed to the next day, after 12 noon, if the quality requirements can be met, that is, to start the finishing of a unique process of Tieguanyin in southern Fujian.

The greening process can make Tieguanyin achieve a more oily green appearance, a more fragrant aroma than the traditional Tieguanyin, a lighter green and translucent soup color, and a fresher taste. The "elimination of correction" referred to by tea players and the industry also refers to this process.

Senior tea appraiser Lan Jinquan, senior tea appraiser Zhang Nanfei, and senior tea appraiser Ye Minghui confirmed this statement under the guidance of Professor Guo Yaling of Fujian Agriculture and Forestry University when they were studying at the China Tea Society.

It's just a different process, it's a tea that is picked and cooled and fried the next night.

It's the tea that was fried the next night.

1. Appearance: Dry tea is generally dark green, the color and luster are generally fresh, and the visual perception is better. Leaf base: generally between dark green to earthy green.

2. Aroma: The cover fragrance of the green tea is clear, and the top-grade cover fragrance or style is publicized or subtle, but it is easy to perceive - the excellent aroma is elegant. However, in recent years, the extremely sharp and domineering iron of the cover fragrance has disappeared, and I have been exposed to the highest grade of tea, and the aroma is very subtle style, and the aroma is wisps and very penetrating.

However, this type of tea is also extremely rare and is not recommended to be pursued. In general, it is easy to achieve a clear and high fragrance of green tea, and tea lovers are also the most likely to accept.

Elimination: The aroma is close to the stir-fry style; Acid elimination: After washing tea, smell the bottom of the leaves, there will be an obvious sour fragrance, which is generally pleasant; After one water, the sour aroma disappears, and the tea soup does not have a sour taste.

3. Taste: The soup aroma of the tea soup is rich and rich, the color of the tea soup is green and yellow, and the appearance is better. The taste is also relatively rich, and the excellent product is known for its softness and smoothness, which is suitable for savoring in the mouth, and the aftertaste is sweet after drinking, but it cannot be compared with the stir-fried tea.

Occasionally, there is a phenomenon of tea soup sweetening, but the proportion is very low.

The process of eliminating green is relatively easy to achieve high aroma, delicate tea soup, more pleasing and still in the market dominance.

4. Production process: fried from noon to evening the next day after picking, close to noon is called elimination, relying on the afternoon acid elimination.

It is the use of special air conditioning for tea making to cool the green, to reach the Zen to control the temperature and humidity in the green room, placed until the next day, after 12 noon, if the quality requirements can be met, that is, to start the finishing of a unique process of Tieguanyin in southern Fujian. The greening process can make Tieguanyin achieve a more oily green and bright appearance, a more fragrant aroma than the traditional Tieguanyin, a lighter green and translucent soup color, and a fresher taste. The "elimination and correction" referred to in the industry also refers to this process.

Due to the different production processes, from the traditional tea in the past to the popularity of light fermentation technology, there are three categories of green and sour, among which the green is derived from two sub-categories: "green and sour".

Anxi tea farmers have created a new technology that is light and green with artificial climate control

1. Choose good fresh leaf raw materials.

Under the condition of good tillage management, the vigorous and vigorous Tieguanyin purebred tea plantation, in the sunny day 1-4 p.m., according to the standard of 2-3 leaves of the bud hand-picked fresh leaves, in order to achieve the fresh leaves fat and strong, containing an appropriate amount of CN ratio, more aromatic substances.

2. Adopt a light and green approach.

Adopt the method of lightly sunning, shaking the green, and spreading the green more to retain water and keep the green, and minimize material consumption.

3. Control the artificial climate environment of greening, and use the air-conditioned room to do liver in the later section of greening, so as to flexibly grasp the concentration depth, air dredging, air oxygen content, negative ions, etc.

4. Long-term low temperature spreading is conducive to the conversion of catechins and other substances, and the hydrolysis and synthesis of pectin substances and carbohydrates.

5. Adopt the method of frying green leaves at high temperature to maintain the emerald green color of fried green leaves and promote the aroma.

6. Use a lower temperature of "cold pack kneading" to prevent the damp heat from affecting the color and aroma of tea.

7. Repeated mechanical or manual kneading to form the shape of the purple tea leaves. The tea-making process is as follows:

Fresh leaves - light sun-dried - first.

1. 2 Gently shake the green - 3 or 4 times - spread the green for a long time (air-conditioned room) - fry the green at high temperature - gently roll - bake at low temperature - knead repeatedly and repeatedly - dry.

Article Xinkang.