The Key Technical Points of the Initial Processing Stages for Tieguanyin Tea
Tieguanyin,belong to semi-fermented Oolong tea,with a unique"orchid fragrance and melodious rhythm".Its distinctive flavor and quality from its unique semi-fermentation process,with the key technical barrier being in the preliminary processing stage.However,the preliminary processing of Tieguanyin is influenced by numerous variables such as picking skill,tea leaf condition,weather,temperature,and the shaking process.Faced with these numerous variables,many practitioners rely on the empiricism of"making tea based on the weather and tea leaf condition"to guide their preliminary processing practices,but these practices lack relevant technical refinement and theoretical summary,making it difficult to carry out standardized operations and apprenticeship teaching,and difficult to carry out technical inheritance.This paper analyzed the production process and preliminary processing techniques of Tieguanyin,sum-marized the key points to be noted during the preliminary processing stage,providing reference and communication for practitioners.
万方数据
维普
