The supply of tieguanyin
Tieguanyin production process
As a heavyweight in the world of tea varieties, tieguanyin industry technology trend change is relatively fast, from the past to the light of the traditional tea fermentation process of popular, light craft and subsequently differentiate into hair is fried, green consumption, dragging acid three categories, including consumer green and derivative “Consumers are”, “get rid of acid,” two categories. The baked tieguanyin tastes with heavy tea-flavor like Puer tea, is that fermented tea? These types of tea in terms of appearance, aroma, taste, more significant aspects of the style differences.
1, is fried: dry tea was black, dark color is not vivid, visual perception becomes poor.
2, elimination Green: Green dry black tea is generally significant, generally high degree of color live, visual perception is better.
3, dragging acid: dried green tea polyphenols significantly, generally high degree of color live, look and feel the difference with green tea consumption is not very. Being baked, the natural tea aroma of tieguanyin fades or even disappears only the baking taste left and the tea water turns into golden-brown while leaves turn into brown-yellow.
Production process
1, is fried: fried the next morning after picking – as soon as possible to eliminate the bitter water, sun and more generally the use of heavy rock, or long intervals of treatment, closer to the fermentation process, so the soup mild. It should be said, is already quite close to the traditional fried tea Guanyin, the Goddess of Mercy is a traditional fermented degrees and higher; red edge in the industry consensus is to remove, so in the future even if there Tieguanyin traditional crafts, but also to the red side Tieguanyin baking tea nourishes stomach and removes internal fire away, so it’s obviously not old tea.
However, carbon baking Guanyin must retain the traditional red edge, so dry tea can be black oily. Red side a go, fine baked a lot of great difficulty.
2, Green Consumers: The day after picking frying noon to night, as consumption is close to noon, acid consumption by the afternoon.
3, dragging acid: the third day morning – the morning after picking frying, rolling green of the lightest.
Tie Guan Yin making high quality, exquisite craft. Bud in late March, four seasons a year collect and process, Guyu to the beginning of summer (late April early May a) for the spring, annual production output accounts for 40-45%; the summer solstice to Xiaoshu (late June-7 early April) for the summer tea, accounted for 15-20%; to Chushu beginning of autumn (early August a late August) for the summer tea production accounts for 25-30%; autumnal equinox to the cold dew (late September a l0 months early) for the autumn tea production accounts for 25-30%. What’s the difference in tasting between the dense-flavored tieguanyin and light-flavored one?There are some places due to high temperatures, but also the production season winter tea, winter tea green in color, taste is more green, yield much. Tea quality of tea as the best in autumn, spring and followed. Autumn special high tea aroma, commonly known as Surge, but Flavored thinner.
Summer, summer tea quality over time. Standards must be picking fresh leaves and tender buds take along in formation, the top Ye Gang was carried out in a small open face or open faces, pick two, clover. Taken to achieve the “five no’s”, that is not broken blade, not folded leaf sheets, do not break up the tip, with no single, no octopus old leaves and stems. What I can tell is that dense-flavored tie guan yin tea had been through a heavy degree of ferment while the light-flavored tea with a light degree. Fresh leaves of tea growing zones to separate different, especially in early youth, afternoon, blue, green should be strictly separated from the manufacture evening to afternoon for the best quality green.
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