安溪铁观音初制技术——首届大学生茶农组合安溪铁观音初制赛技术小结

Primary Processing Technology of Anxi Tie-guanyin——Techniques Summary of the First Anxi Tie-guanyin Tea Initial Processing Competition for the Set of College Students and Tea Farmers

将同批次铁观音适制鲜叶等量分给20个参赛小组，按照安溪铁观音工艺流程进行比赛，根据各参赛茶样的品质审评结果，总结出该批次清香型铁观音的最优工艺参数：鲜叶弱光晒青20～30 min，在室内摊晾10～20 min后摇青；第一次摇青时长2～3 min、摇青笼转速28 r/min（下同），第二和第三次摇青时长逐渐增加、晒青不足者增加第4次摇青，每次摇青间隔时长约1.0～4.0 h，整个做青过程以“看青做青”为原则，做青历时16～18 h；杀青温度控制在250～280℃。

After equally allotting the same batch of suitable fresh tea leaves to 20 competing teams of college students and tea farmers, the competition was staged for the process of Anxi Tie-guanyin. According to the sensory evaluation of tea samples in the race, the optimal technological parameters of the Tie-guanyin tea with clean aroma were summarized：the fresh tea leaves should be exposed to genial sunshine for 20～30 minutes, and then be dried indoor in the air for 10～20 minutes to shake. The first time for shaking should last 2～3 minutes of 28 r/min, the time for the second and the third should be gradually increased, and the insufficient process should be supplied in the fourth time. Each time interval was about 1.0～4.0 h, and the whole course should follow the principle of“experientially looking at the leaves for shaking”and took 16～18 h. The fixing temperature was between 250℃and 280℃.