Hello everyone, today the editor has paid attention to a more interesting topic, which is about the production of Tieguanyin tea, so the editor has compiled 2 related introductions about Tieguanyin tea Let's take a look at the answer to the production. How to make Tieguanyin? Tieguanyin practice? How to make Tieguanyin? 1. Green picking: The requirement for picking Tieguanyin is to pick when the fresh leaves grow to three or four leaves and the terminal buds stop growing. In this way, the tea made from relatively mature leaves and not too old is better, rich in endoplasmic components, and the leaves have a certain degree of hardness, which is also easy to shake green. Of course, it is impossible for all leaves to grow uniformly. Some have buds on the top, and some have high requirements. The top buds will be picked off, and then the mature leaves below will be picked. Second, sun drying: the picked leaves should be properly exposed to sunlight, which is also called "sunlight withering". The purpose is to lose part of the water and make it easier to shake green. Of course, it will also have a certain positive effect on the quality of the finished tea. 3. Drying: The tea leaves that have been dried should be placed in a cool green room in time to cool them down, and they should not be over-dried or piled up together. The leaves are still fresh and have the function of breathing. If they are stuffed together, they will generate heat and affect the quality. Fourth, making green: making green is a unique process of oolong tea production, and it is also the key to the formation of its quality characteristics. There are two procedures in the process: a shake green, b spread. The modern oolong tea preparation method is all operated by a green shaker. In the past, it was manually shaken, which was time-consuming and laborious. The current practice of Tieguanyin is to shake three times, but also four times. The first time is 3-5min, spread for 2h, the second time is 5-10min, spread for 2h, the third time is 15-20min, spread for more than 12h. According to the degree of fermentation of the desired tea, control the shaking time and the length of the spreading time. Fifth, finishing: This process has a connecting role. The first is to completely destroy the activity of the enzyme and solidify the formed quality, and the second is to distribute part of the water to facilitate the operation of the subsequent process. At the same time, it can also promote a series of internal changes, such as reducing the green taste, promoting the appearance of high-boiling aromatic substances, and increasing soluble sugar and pectin, etc. Sixth, the process of kneading and baking is mainly the forming process of Tieguanyin, and the granular shape of Tieguanyin is formed in this process. Kneading and drying is also an iterative process. At present, Anxi's practice basically requires three kneading and three drying, that is, kneading-initial drying-initial packaging kneading-re-drying-re-packaging kneading-drying. At present, the kneading of Tieguanyin production method is actually two processes, fast wrapping and wrapping kneading. When speed wrapping, use a special cloth towel to wrap the tea leaves into a big ball. After repeated several times, put them in a flat kneading machine to knead them into shapes, and then dry them in a dryer to lose part of the water for shaping. When the water content is high, the tea leaves tend to fall apart. After repeated tea leaves have become granular. The tightness of the particles depends on the number of times you knead and the severity of kneading. Relatively speaking, the better the granularity, the more time and energy spent on making tea, and the higher the cost. 7. Selection: After the tea leaves are dried, it is Tieguanyin Maocha. At this time, the tea has more tea stems, and the brewed product has a strong astringent taste, so it must be selected. The selected tea will go to the Weiwei, sieved, re-blended and adjusted to taste, and then packaged and sold. Tieguanyin practice? 1. Picking Tieguanyin can be picked in four seasons a year, divided into spring tea, summer tea, summer tea and autumn tea. The standard for picking fresh leaves must be after the young shoots form resident buds, and when the top leaves have just developed into small or middle-open faces, the second or third leaves are picked. pick. 2. Sun-dried green tea After the green tea is picked, it should be spread thinly on the ground to dry the green tea. There are many forms of sun drying, some are spread on water sieves and racks; some are spread directly on the ground; some are spread on the ground with bamboo sieves. It mainly depends on the temperature at that time. The purpose of drying green leaves is to evaporate part of the water from the leaves of Qingqing to prepare for shaking green leaves. 3. Shake the green leaves After the green leaves are dried, you can decide whether to shake the green leaves according to the changes in the water content of the green leaves. Pour the green leaves in the water sieve into the bamboo shaker to prepare for shaking. Shaking the green leaves rubs the edges of the leaves, damages the leaf edge cells, and then spreads them. Under certain temperature and humidity conditions, the leaves lose moisture gradually, forming the unique quality of oolong tea. 4. The color, aroma and taste of fried green Tieguanyin have been basically formed in the green stage (sun-dried green, cool green, shaken green), and fried green is a link between the previous and the next. Consolidate the formed quality through high-temperature finishing, so that part of the water will be lost, which is convenient for the operation of kneading and shaping. Five, kneading and baking Tieguanyin's kneading is repeated many times. Knead for about 3-4 minutes for the first time, and start the initial baking after the block is disassembled. Bake until 50% to 60% dry and not sticky to hands. Bake it while it is hot. Use techniques such as kneading, pressing, rubbing, grasping, and shrinking. After three kneading and three baking, it is then baked slowly at 50-60°C. The aroma of the finished product is hidden, and the taste is mellow. 6. Winning The slow-roasted tea leaves are finally winched to remove stems and impurities, which is the finished Tieguanyin tea. So far, the above is the introduction of the editor's questions about the production of Tieguanyin tea. I hope that the 2-point answer about the production of Tieguanyin tea will be useful to everyone.

(Editor：government)