How is Zhengwei Tieguanyin made, and what time does it take to make Zhengwei Tieguanyin?

1. Picking. Budding in late March, harvested in four seasons throughout the year, Guyu to Lixia (mid-to-late April to early May) is spring tea, and the output accounts for 40-45% of the total annual output; Summer solstice to small summer (mid-to-late June to early July) is summer tea, accounting for 15-20% of the output; The beginning of autumn to the summer (early August to late August) is summer tea, accounting for 25-30% of the output; Autumn tea is from the autumn equinox to the cold dew (late September to early October), accounting for 25-30% of the yield. The fresh leaves of different tea trees in the growth zone should be separated, especially the early green, afternoon green, and late green should be strictly separated, and the quality of the afternoon green should be the best.

The harvesting technology of Tieguanyin tea is special, not picking very young buds and leaves, but picking 2-3 leaves of mature new shoots, commonly known as "open face picking", which means that the leaves have been all and are picked when the buds are formed.

2. Liangqing. The fresh leaves are harvested according to the standard and sun-dried after being cooled and greened. The sunning time is suitable for the sun at 4 o'clock in the afternoon, when the sun is soft, and the leaves should be spread thinly to lose their original luster, the leaf color turns dark, and the leaves of the hand mold are soft.

The parietal lobe is drooping, and the weight loss of about 6-9% is moderate. Then move it indoors to cool and do it after greening.

3. Be green. Shaking the green and spreading are carried out alternately, which is collectively called green. The high technology and flexibility of making green tea are the key to determining the quality of Mao tea.

Shaking the green makes the edge of the leaf rub, the leaf edge cells are damaged, and then spread, under a certain temperature and humidity conditions, along with the gradual loss of leaf moisture, the polyphenols in the leaf are slowly oxidized under the action of enzymes and cause a series of chemical changes, thus forming the unique quality of oolong tea.

Tieguanyin's fresh leaves are thick, to shake and extend the time to do green, shake the green a total of 3-5 times, and the number of revolutions of each shake green is from less to more. After shaking the green, the spread lasts from short to long, and the thickness of the spread leaves is from thin to thick. Clause.

The second and third shakes of the green must be shaken until the green flavor is strong, the fresh leaves are stiff, commonly known as "returning to the yang", and the water of the stems and leaves is redistributed and balanced. Clause.

Shake the green four or five times, depending on the degree of change in the color and fragrance of the green leaves. Do green moderate leaves, the leaf edge is cinnabar red, the leaf ** part is yellow-green (half-ripe banana peel color), the leaf surface is convex, the leaf margin is rolled back, it is spoon-shaped from the back of the leaf, it is orchid-scented, the leaf appears green pedicle green belly red edge, slightly shiny, the leaf edge is bright red, and the stem epidermis is wrinkled.

4. Stir-fry green. Stir-frying green should be timely, as the green leaf green flavor disappears, and the aroma should be carried out as soon as the aroma is revealed. Kneading and baking: Tieguanyin's kneading is repeated many times. Knead for about 3-4 minutes, and then bake after the lump is removed. Bake to.

Five, six into dry, non-sticky hands when baking, while hot package kneading, the use of kneading, pressing, rubbing, grasping, shrinking and other techniques, after three kneading and three roasting, and then with 50-60 slow roasting, so that the finished product aroma is hidden, the taste is mellow, the appearance of the color is shiny, and the surface of the tea strip is agglutinated with a layer of hoarfrost. Kneading, kneading and roasting are repeated many times. until the shape is satisfactory.

It is best to bake and dry the finished product.

5. Dustpanting. The slow-roasted tea leaves are finally sorted, and the stems and impurities are removed.

Because of the different light fermentation processes, Tieguanyin tea is divided into three categories: stir-frying, eliminating greening, and dragging acid, among which eliminating green is derived from two sub-categories: "eliminating positive" and "eliminating acid".

1. Stir-frying: The dry tea is black, the color is dark and not fresh, and the visual perception is poor.

2. Elimination of green: dry tea is generally dark green, the color and luster are generally high, and the visual perception is better.

3. Drag acid: dry tea is mostly green, the color and luster are generally high, and the difference between the appearance and green tea is not very large, so it is difficult to distinguish from the appearance.

The difference between positive taste, clear and positive tea:

1. Zhengwei Tieguanyin: also called is stir-frying, which is a traditional craft method, that is, it is timely to get into the pot and finish the green, and it is best to fry the green before 10:00 for two days after picking, and it must not exceed noon.

In terms of aroma, it is more common to stir-fry in a fragrant style, and the intensity is difficult to compare with the green products. The aroma of the tea soup is also relatively elegant, and the style is subtle.

2. Tieguanyin: also called tuoqing, fresh green, is a new type of process method, that is, after 12:00 the next day after the green is picked, and fried green before 18:00.

The cover fragrance of the green tea is clear, and the top grade cover fragrance is either bold or subtle, but it is easy to perceive - the excellent aroma is elegant.

3. Drag sour Tieguanyin: also known as drag supplement, sour fragrance, is a new type of process method, that is, after 18:00 on the second day after harvesting, some drag until the third day, or even the fourth or fifth day to fry green.

Wash the tea and smell the bottom of the leaves, the sour taste is obvious, and the sour tea generally has an obvious drag taste, this tea has a fatal defect, and the process has no value to retain.

It is a bit difficult to describe the taste of tea in detail, because everyone's taste is different, and a brew of tea will get different tastes for different people. In addition, the taste of tea is related to the age of the tree, the production process, as well as the growing environment, and even the weather. So it's hard to use one exact word to describe the taste of a tea.

When I introduce my tea to my friends, I use my personal evaluation of a certain tea for others to refer to, and let them feel the rest. But this is just my own experience, you have to believe in your own feelings when drinking tea, others say that it is useless, good is good, bad is bad.

Back to the topic, let's talk about my feelings about the several teas that I usually come into contact with a lot and the standard of good tea in my heart. Again, it is what I think good tea should be in my own heart, starting from my senses, can not be used as a representative, the last article about the tea set, I mentioned the bowl many times, some friends who like to use the purple clay pot do not agree, because I am engaged in the tea industry, perennial need to test a lot of tea, rarely use the purple clay pot, in the words of a friend, the purple sand pot can sometimes neutralize some of the bad places of the tea, can make the taste of the tea more full, maximize the advantages. But in this way, we can't be sure of drinking the tea when we try it, so I am also from the perspective of the industry, because the gaiwan can indeed brew the original flavor of the tea.

Picking green: The best time to pick Tieguanyin is at noon on a sunny day, and the fresh tea is picked back.

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Sunning: Before the sun sets, the tea is soft.

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Shake the green: Put the dried tea green into the green shaker and shake it for 20 minutes, then take it out and dry it on the dustpan to ferment. Stay until the next morning.

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Stir-fried green: Put the fermented green tea into the tea machine and fry it, and then pour it out when the tea leaves are fried and cooked.

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Wrap and knead: Wrap the fried tea leaves in a tea towel.

Kneading: After putting the wrapped tea leaves into the kneading machine and kneading for 10 minutes, the kneaded tea leaves are scattered, and then wrapped for kneading, which should be repeated 3 times.

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Drying: Loosen the kneaded tea leaves on a dustpan and send them to the dryer at a temperature of 65 degrees. Heat 80 degrees. Bake for half an hour and check again until the leaves are dry.

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Sip: Try the tea soup.

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The time point of making Tieguanyin Zhengwei is completed from 2 o'clock to 7 o'clock in the morning, that is, it is the right taste, and then the tea will become more and more dissipated.

It can be divided into four flavors, fragrant Tieguanyin: the fragrant type has a lighter taste, a slightly sweet tip of the tongue, and is biased towards modern craftsmanship, and currently has the largest share in the market. The color of the fragrant Tieguanyin is emerald green, the soup is clear, the aroma is rich, the floral fragrance is obvious, and the taste is mellow.

According to the different fermentation time, the fragrance type is divided into four flavors, positive taste, positive taste, green elimination and deacidification.

Strong fragrance type Tieguanyin: strong fragrance type has a mellow taste, high aroma, and is relatively sweet, which is a product made of tea roasted and reprocessed by traditional technology. The strong fragrance type Tieguanyin has the characteristics of "fragrant, strong, mellow, sweet", the color is dark and bright, the soup color is golden, the aroma is pure, the taste is heavy, relative to the fragrance type, the strong fragrance type Tieguanyin is warm, has the effect of quenching thirst and invigorating, strengthening the spleen and warming the stomach.

Aged fragrance type Tieguanyin: Aged fragrance type, also known as old tea or ripe tea, is made of strong fragrance or light fragrance type Tieguanyin after long-term storage and repeated reprocessing, and is also a semi-tung such as fermented tea. The aged fragrance type Tieguanyin has the characteristics of "thick, mellow, moist and soft", which is manifested as black in color, thick and balanced in soup, sweet and sweet, and agarwood condensation.

Charcoal-roasted Tieguanyin: It is a kind of strong fragrance of Tieguanyin, and it is the roasting process of the tea leaves of the Tieju shouting Qiguanyin fragrance after using charcoal.