Anxi tieguanyin kills Jing

Let the tea leaves that kill cyanine stand and stir indoors until the smell of cyanine gradually loses and the aroma is slightly enhanced. If the tea maker thinks that the fermentation is moderate, the "cyanine killing" can be prepared. The purpose of killing cyanine is to destroy the activity of enzyme with high temperature, prevent tea from continuing to ferment, so that the aroma will not be completely lost, and retain the unique aroma of semi-fermented tea. At the same time, because the water in the leaves evaporates a lot when the flowers are green, the leaves become soft, which is beneficial to kneading and drying. The modern method of killing seeds is to use a seed killing machine, and the temperature is about 160 degrees to 180 degrees, which can be adjusted at will, and the temperature is easy to control, but it still needs considerable experience. The time to stir-fry the seeds must be properly controlled, and the tea leaves must be thoroughly fried in order to have a high aroma and clear water; If the pot is boiled too early and the tea green is not ripe, the finished tea will have the taste of grass green; Excessive seed frying will make the leaves prickly and even scorch, which will make the tea soup contain an indelible burnt taste. For example, oolong tea is more withered and stirred than packaged tea, so the water content of tea before frying is less than that of packaged tea, so the heat of frying is lower than that of packaged tea, which is about 80% of the firepower of packaged tea. When the tea buds are silvery white and the leaves are slightly crisp, they can be cooked. After the Anxi Tieguanyin tea was twisted, the tea body was soft and loose, but it was still old and flaky, and had not yet formed a rope shape. Therefore, it is necessary to go through the steps of "rolling" or "mass rolling" in order to compact the tea leaves into strips and increase their appearance. In addition, due to the pressure of rolling, tea leaves can be forced to ooze a little juice and adhere to the surface, so that theanine can be easily dissolved in hot water during brewing to enhance the taste of tea soup. There are two ways of rolling: one is "rolling", in which tea leaves are directly put into the body of the rolling machine for rolling; The second method is "kneading dough", that is, the cloth is tightly wrapped into a ball and then kneaded by hand or with a kneading machine. In semi-fermented tea, there is only "kneading" in the strip-shaped bag without "kneading noodles", so the strip is naturally slightly curved; After repeated "ball rubbing", the rope with hemispherical package was bent into a ball in Tieguanyin, Anxi, www.azcyhzs.com. Whether "rolling" or "mass rolling", this step has a great influence on the appearance and quality of tea. When rolling, the strength should be consistent. Tea is fragile if it is too strong, and the rope is not tight if it is too weak. The control of temperature, pressure and water dissipation rate during dough kneading has a key influence. In order to grasp the best opportunity, it is often necessary to rub it by hand at high temperature, and the process can be said to be quite difficult. After this process is completed, it is necessary to dissolve the pressed tea pieces so that the tea leaves can be dried evenly. This action is called "deblocking". This coherent process is an important step for semi-fermented tea to form a unique flavor. Oolong tea, for example, pays great attention to the integrity of tea buds rather than the tight appearance. Therefore, in order not to damage the tea buds when rolling, the tea leaves must be put into the bag and rolled before drying.