铁观音初制过程关键环节的技术要点  

The Key Technical Points of the Initial Processing Stages for Tieguanyin Tea

作　　者：吴煜铭 WU Yuming(Xiamen Mozan Tea Industry Co.,Ltd.,Xiamen 361000,China)

机构地区：[1]厦门墨赞茶业有限公司,福建厦门361000

出　　处：《中国茶叶》2024年第9期68-71,共4页China Tea

摘　　要：铁观音属于半发酵乌龙茶,独具“兰香音韵”,其独特的风味品质源于其独特的半发酵工艺,铁观音加工最核心的技术在初制环节,然而铁观音初制环节受诸多因素的影响,例如采摘水平、茶青情况、天气情况、环境条件、做青过程等等,在变量众多的情况下,许多从业者以“看天做青、看青做青”的经验指导初制实践,缺乏相关的技术提炼和理论总结,较难进行标准化操作与带徒教学,较难进行技术传承。文章从铁观音初制技术进行分析,就初制过程中关键节点的注意事项进行技术总结,以供从业者参考交流。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.

关 键 词：铁观音 半发酵 初制 技术要点 

分 类 号：TS272.5[农业科学—茶叶生产加工]