Tiegu ā n y ě n tea, a traditional famous tea of Han nationality, belongs to the category of green tea and is one of the top ten famous teas in China. Originally from Xiping Town, Anxi County, Quanzhou City, Fujian Province, it was found in 1723- 1735. Tieguanyin is not only the name of tea, but also the variety name of tea tree. Tieguanyin tea is between green tea and black tea and belongs to semi-fermented tea. Tieguanyin has a unique "Guanyin rhyme", which is fragrant and elegant. After brewing, it has a natural orchid fragrance, pure taste and lasting fragrance, and has the reputation of "seven bubbles are more fragrant". In addition to the general health care function of tea, it also has the functions of anti-aging, anti-arteriosclerosis, prevention and treatment of diabetes, weight loss and bodybuilding, prevention and treatment of dental caries, clearing away heat and reducing fire, quitting smoking and sobering up.
Tieguanyin is rich in amino acids, vitamins, minerals, tea polyphenols and alkaloids. It has a variety of nutritional and medicinal components and has health care functions. In the eighth year of the Republic of China, it was introduced from Anxi, Fujian, and it was divided into two types: "Tieguanyin with red heart" and "Tieguanyin with green heart". In Wenshan period, the main producing areas were horizontal, with thick branches and loose leaves, few buds and thick leaves, and low yield, but the quality of packaged tea was high, and the production period was later than Qingxin Wulong. Its tree shape is short, its leaves are oval and its leaves are thick and fleshy. The leaves are flattened.
production process
courage
It germinates in late March and is harvested all year round. Grain Rain is spring tea from mid-late April to early May, and its output accounts for 40-45% of the total annual output. Summer solstice is summer tea (from mid-late June to early July), and the output accounts for15-20%; Beginning of autumn is summer tea (from early August to late August), and its output accounts for 25-30%. Autumn equinox to cold dew (late September-65438+1early October) is autumn tea, and the yield accounts for 25-30%. The fresh leaves of tea trees in different growing areas should be separated, especially the early green, afternoon green and late green should be made strictly separately, and the afternoon green has the best quality.
The picking technology of Tieguanyin tea is very special. Instead of picking very tender bud leaves, pick 2-3 leaves from mature new shoots, commonly known as "show-face picking", which means picking when all leaves have spread out and formed buds.
Liangqing
Fresh leaves are harvested according to the standard, cooled and dried in the factory. It is advisable to bask in the sun at 4 o'clock in the afternoon when the sun is soft. The leaves should be thinned and lose their original luster, the leaves turn black, and the hand-made leaves are soft. The terminal leaves droop and the weight loss is about 6-9%. Then move it into the room to cool, and then do it.
Zuo Qing
Tieguanyin
Shake green and spread green alternately, collectively referred to as 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.
Fried green
Stir-fry in time. When the smell of green Julia disappears, the first aroma should be carried out quickly. Rolling and baking: Tieguanyin's rolling is repeated many times. Knead for about 3-4 minutes, and then bake for the first time. Bake until 50% to 60% dry, then bake when it doesn't stick to your hands, wrap it while it is hot, knead, press, rub, scrape and shrink it, and then slowly bake it at 50-60℃ to make the finished product rich in fragrance, mellow in taste and shiny in appearance, with a layer of hoarfrost on the surface of tea strips. Wrapping, rolling and baking are repeated many times. Until the appearance is satisfactory. It is best to dry the finished product.
Bojian
Finally, the slowly roasted tea leaves are winnowed to remove stems and impurities, and the finished product is obtained.
Shaking technique
Take Tieguanyin's first shaking technique as an example to illustrate:
1 It is the key to get high fragrance and "keep green"
Acid-removing Tieguanyin
Shaking green is the key to do Tieguanyin well, and "flowing water" is one of the main purposes of shaking green. The so-called "running water" refers to "a considerable amount of aromatic substances contained in the tender stems" and the contents of amino acids and non-ester catechins which are 1-2 times higher than those in the bud leaves are diffused into the leaves with water, so that they can be combined with the effective substances in the leaves and transformed into higher and stronger aromatic substances together.
"three defenses, one attack and one supplement"
Tieguanyin's green shaking operation is known as "three guards, one attack and one supplement", that is, the first and second green shaking should be light, the number of revolutions should not be too much, and the interval of stopping green should be short. Generally, it takes 3 minutes for the first shaking and 5 minutes for the second shaking to avoid excessive water loss, so as to maintain the physiological activity of green leaves and make withered leaves "live" slowly. By the third and fourth shaking, you have to shake it hard enough to destroy the leaf edge to a certain extent, and the green and peculiar smell will come out. Generally, it takes 10 minutes for the third shake and 30 minutes for the fourth shake. "One supplement" means shaking it again when it is not enough for the fourth time and the leaves are not "red". Every revolution should be from less to more, and the green stopping time should be from short to long. Stop the green for the first time, the second time and the third time until the green gas disappears and the leaves on the surface become soft to prevent the leaves from "dying green" due to excessive water loss.
3 "Water" mastery
"Water elimination" is the water loss of tea green. Proper mastery of "water elimination" is the technology of shaking green. It varies with season, climate and variety. Tieguanyin should master the principle of "eliminating water in spring, wrinkling in summer and keeping water in autumn".
4 "Fermentation" mastery
Master the degree of "fermentation". The principle of "equal fragrance in spring and autumn, equal red in summer and summer" should be achieved, because the temperature in spring and autumn is relatively low and the leaves turn red slowly. If you shake the leaves, the water in the stems will disappear, a higher fragrance will be exposed, and then the green color will be removed. In summer and summer, the temperature of tea leaves is high, and the leaves are "fermented" while shaking, so we can't wait for "the stems and leaves disappear and the fragrance is high". Mainly when the leaf red becomes moderate, it is necessary to kill the green immediately, otherwise it will be excessively "fermented" and reduce the quality.
5 low temperature and low humidity north wind day
Qinghua tieguanyin
The north wind is a good weather for making high-grade tea. Because in this weather, the enzymatic oxidation of polyphenols in leaves is relatively slow, and the fermentation of leaves is relatively slow, the leaves can be shaken until they disappear, so that the contents in leaves can be fully converted into aroma and taste substances of tea. At the same time, under low temperature and low temperature conditions, the chemical changes of substances in leaves are relatively slow, and the transformation of substances is greater than consumption, which is beneficial to "keeping green", and the rich effective substances in stems can be fully utilized after "keeping green", so "North Wind Day" is a good weather for making tea.
Acid drag method
One is turning green, the other is pulling green, and the third is dragging green. Compared with fried tea, the difference is as follows:
Stir-fry tea: stir-fry green tea before noon 1 1- 12 the next day after picking green tea. Coarse tea is banded, round, dark green in color, rich in aroma, blue in flavor, mellow but slightly astringent in taste, bright in rhyme and golden in soup color. Second, the greening method: stir-fry the greens on the second day after picking 15- 18. The coarse tea is compact, green in color, rich in aroma, mellow in taste, clear in rhyme, peanut-flavored and sweet and sour, but light in taste, and golden and green in soup color.
Deactivating method: stir-fry the green before 22-24 o'clock the next day after picking the green (de-enzyming). The crude tea is firm, dark green in color, mellow and rhythmic in fragrance, sweet and sour, and the soup is yellow or deep golden yellow.
Drag method: stir-fry green before 6- 10 on the third day after picking green. Rough tea is slightly tight in appearance, dark green in color, with Shang Gao aroma, not pure enough, light in rhyme, mellow in taste and strong in sour taste. After long-term soaking, the tea soup turns orange-yellow, with hard leaves and dark green.