When is the best picking time for Tieguanyin?
Pay attention to: 1 when selecting Tieguanyin spring tea. Mining is generally in the first half of April. When the tea garden has 10- 15% new shoots, it can be mined when it meets the picking standard. Do it in time. "Picking three days early is a treasure, and picking three days late is grass", picking in batches for many times, starting first and then picking. 3. When picking by hand, flat leaves and deformed bud leaves should be picked as much as possible. Young tea trees should be "mainly cultivated, supplemented by harvesting, topping and protecting edges, high harvesting and low cultivation, and light harvesting and high awning"; Adult tea "focuses on harvesting, supplemented by cultivation, and combines harvesting and cultivation". Don't pinch tea leaves with your nails or your hands when picking. Strictly guard against bright leaves, picking bud leaves, not breaking branches, and not caressing the old and tender. 4. The picking time of each kind of tea is related to the quality of finished tea. Generally speaking, picking should be carried out in sunny days, and it is generally not picked in rainy days. Usually pick it in the morning, pick it at noon and eat it the same day. Famous tea is a great advantage of tea production, which combines fine products, high quality and high economic value. Most famous teas require high tenderness and uniformity of fresh leaves, and many only use strong buds in the early stage of germination or one or two leaves in the early stage of development. This kind of tender picking is standard, the yield is generational, the flower industry is large and seasonal, and it is mostly picked in the early stage of spring tea. For the best-selling red green tea at home and abroad, such as plum tea, pearl tea, scented tea, kung fu black tea and black broken tea, the tenderness of fresh leaves is moderate. When the new bud reaches one bud, two or three leaves or four or five leaves, pick one bud, two or three leaves and make young leaves in pairs. In practical application, we should also flexibly master the requirements of different grades of finished tea according to the season. Generally, in the early stage of spring tea, the specialty and first-class tea are harvested, mainly with one bud and two leaves. In the middle stage of spring tea, the second and third grade teas are mainly made of one bud, two or three leaves and opposite leaves. In the later stage of spring tea, four or five grades of tea are picked, mainly one bud and three leaves, with one clip. This kind of picking standard is suitable for listening, giving consideration to both quality and quantity, with many picking batches throughout the year, long picking cycle and high economic benefits.