查看完整版本: [原创]铁观音制作过程大揭密贴图

[原创]铁观音制作过程大揭密贴图

安溪的铁观音茶闻名天下，大家也都天天在喝，但你见过它们的制作过程吗？请随我来，看看过程吧，因天气和光线的关系，拍得不好，有几个工序也不是很明确，请熟悉得野补充。<br>
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~8Zd*Wz 摘回来的鲜茶叶必须要放在阴凉的地方放置24小时让它自然发效，这时茶叶会发出一股幽幽的兰花香哦。<br>NN7Z\E4cY#@|
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发效后需要杀青，也就是放在一个大竹桶里不停地翻滚，忘了拍照片了，这张是摇青后在加热烘干。

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烘干后的茶叶送到这台机器里杀青，主要是把刚才烘干过程中茶叶产生的干焦边角磨掉。<br>c&m[$EU;S|
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看这就是杀青后用筛子筛下来的碎末。

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<br>&Ty'x~ `
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0005筛完后再一次进行烘干。<br>*A EG5M$@U7@
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d8MH;b{s{ 0006烘干后拿出来并放到架子上冷却。

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9ZNN"d:A D'qcN 就成这样子啦。<br>
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Lq_!_$R$RYT 冷却后的茶叶就用这个特种布制成的布片包起来。

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O2?-x u^.L-c7q;` 00010把包着茶叶的布巾四角扎起来放到滚动的机器里。<br>
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就是这样子。

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随着机器的不断滚动，这圆球就越紧越来越小。也就是茶叶就慢慢成团状了。<br>%\&L e'Y*Sz"}
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E fB6CI6pjI#OC 最后这个圆球变得硬邦邦的，象个足球还有弹性，再打开把茶叶揉散再扎紧再上机器滚压，这个过程要反复很多遍。

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tD 最后还要拿到这台机器上不断滚动和挤压。<br>
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最后再经过烘干拣梗就是成品了，成品茶叶会成粒状就是经过机器的不断揉压产生。<br>
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f0e};FvoV 众野都在期待着品茶呢。<br>
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据说影响茶叶口感的原因有很多，从哪个山头摘的茶叶，时间，气候温度都有很大关系，还有发哮等等每一个过程都很重要。。。。。。。。<br>
Hu5W}jN%v] 还是黑猫兄或野霸你们来说说吧。

re:终于长见识了.

终于长见识了.

re:呵，熊老大拍照记录已经很完整了！其中所忘...

呵，熊老大拍照记录已经很完整了！其中所忘的摇青这一步骤偶就借用别人所拍的传上来给各位野们瞧。<br>`Y d3a#R+L
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xRoU? 当青叶晾青后，根据青叶的水分变化情况，就可以决定是否摇青了。将水筛中的青叶倒入竹制摇青机中准备摇青 <br> z'A"b|Ct!dL3[
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hG4XG4\)Xdg{PGv P 在摇青的过程中，通过“闻青叶香气，看青叶颜色变化”来决定摇青的次数和轻重！ <br>o J'QG1H
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在摇青－静置的往返过程中，要闻青，看青，来决定轻重和次数和决定是否要炒青！

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谁知杯中茶，粒粒皆辛苦啊？。。。<br>
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安溪祥华和感 德的茶算是极品。当地农民有一句经典的话是：“令可请你喝xo,也不送你好茶。