Tea processing process

The production process of Tieguanyin is basically the same as that of general oolong tea, except that it has more shaking times and shorter cooling time. Generally, it is dried before the evening, shaken all night, fermented the next morning, and then roasted for a day and night. Its production process is divided into nine procedures: drying in the sun, shaking, cooling, deactivating enzyme, cutting and kneading, primary baking, kneading, secondary baking and drying.

Among them, making green is the key process to form the unique quality characteristics of Tieguanyin, and it is the basis to lay the aroma and taste of Tieguanyin.

(1) withered

Withering is what Tieguanyin calls coolness and sunshine. Through withering, some water is released, which improves the toughness of the leaves and is convenient for subsequent processing; At the same time, with the process of water loss, the activity of the enzyme is enhanced, and some grass gas is emitted, which is beneficial to the disclosure of aroma.

(2) Do green environmental protection.

Making green is an important process of Tieguanyin production, in which the special fragrance and red edge of green leaves are formed.

(3) Stir fry

The endosperm of Tieguanyin has basically formed in the green stage, and frying green is a link between the preceding and the following. Like green tea, it mainly inhibits the activity of enzymes in fresh leaves, controls the oxidation process, prevents the leaves from turning red and fixes the quality of green.

(2) Kneading

Kneading is a process of Tieguanyin's modeling. Using external force, the leaves are crushed and lightened, rolled into strips, reduced in size and convenient for brewing.

(5) drying

Drying can inhibit enzymatic oxidation, evaporate water, soften leaves, and play a role in heating, removing bitterness and promoting alcohol.