Tieguanyin is an outstanding representative of oolong tea. It belongs to semi-fermented tea and its processing technology is between black tea and green tea. The production process is very complicated, and it is technically strong and flexible. In the long-term production practice, Anxi County tea growers have accumulated a unique initial process through constant exploration. The production workflow is: fresh leaf picking - drying green - cool green - shake green - fried green - rubbing - early drying - repackaging Rubbing - re-baking - rubbing - drying - Maocha; in the entire production process, tea farmers based on experience, formed in different seasons, climate, fresh leaf maturity, cultivation level and other differences, flexible use of "look at the blue "and" look at the sky to make green "tea making technology, and strive to make the Tieguanyin tea sensory quality level achieve the best results, thus forming Tieguanyin lilac tea industry long form, tight knot, fat, heavy, leveling; color and oil , Red spots are obvious, with sand green. The inner quality of the inner gas is long-lasting, with natural floral aromas. The soup is golden and bright. The taste is mellow, fresh and cool, and the Guanyin rhyme has a long aftertaste. The bottom of the leaves is soft and smooth, with even red edges. The formation of Tieguanyin's quality has attracted the interest of scholars at home and abroad, among which picking is the key and basis for providing high-quality raw materials for production. After years of observation, the author put forward a superficial understanding of picking technology. 1, the standard of picking fresh leaves The formation of Tieguanyin's excellent quality depends on the quality of fresh leaves and the normal use of tea-making technology. Only good-quality fresh leaves can produce excellent tea leaves. The characteristics of high-quality fresh leaves are: strong leaf buds, heavy bud shoots, short internodes, thick leaves, dark green leaves, strong tenderness, rich contents of leaves, and coordination of various organic components. Therefore, the raw material of fresh leaves is the basis for the formation of Tieguanyin's quality. The maturity of raw materials for picking Tieguanyin tea generally requires the top opening of small leaves to the middle open side of 2-3 buds in the bud, especially in the buds and leaves. The area of ​​the parietal lobe is 1/2 of the area of ​​the second leaf, and the area of ​​the parietal lobe is 2/3 of the area of ​​the second leaf. Different standards are adopted in different seasons. Tea should be tender, with a small open face; tea gardens in high-yielding tea gardens are lush, strong and tender, with mid-open-face picking. Ordinary tea gardens are picked from small to medium open-faced, standard mature leaves form the Tieguanyin high-spirit quality. Material base guarantee. The picking is too young, the tea polyphenols are high, and the formation of Tieguanyin aroma substances is less, and young shoots are easily damaged in the shake-green process, resulting in phenomena such as "broken buds" and "severe stemming", affecting normal " The elimination of green tea by water causes the content of tea extracts to be low, which often results in low odor, bitter taste and green gas. The special flavor of Tieguanyin's appearance and endoplasmic reticulum is difficult to express. For the picking of old and fresh leaves, the effective material basis in the leaves that are too mature is poor, the content of catechins, Amino Acids, caffeine, and water-soluble pectin content are at the bottom; the contents of crude old leaf cellulose, hemicellulose, etc. are high. The finished tea has a coarse shape, a thick and dry color, a lot of yellow flakes, a light taste, and a thin, impatience in brewing, and the quality is poor. Therefore, grasping the standard of picking fresh leaves is the key to forming the quality of Tieguanyin. 2, picking season and time Tieguanyin has strict requirements on picking time. Within one year, Anxi is usually divided into 4 seasons, and the outer Anxi is usually mined in 5 seasons. Guyu to Lixia (from late April to early May) is spring tea, and the output reaches 1/3 of the whole year; from summer solstice to light summer (from late June to July), it is summer tea, from autumn to summer (August From the last sentence to the end of the month, it is the summer tea, and the autumnal equinox is the autumn tea (from late September to early October); the winter tea is produced from November to late December. The quality of tea in the spring and autumn seasons is the highest throughout the year, and the quality of spring tea before and after the start of summer is better. Before and after autumn tea, autumn tea is better. During the day, the fresh leaves picked in the afternoon, that is, from 12:00 PM to 4:00 PM, have full sun drying time, fresh and fresh, and the best quality. Due to the different time of picking fresh leaves, affecting the contents of fresh leaves, drying, etc., the formation of Tieguanyin quality is also affected. Early Qing was tea green tea picked before 10 a.m., most of the fresh leaves had dew, and the quality of the tea was poor. In the morning, green tea was picked after 10 a.m. to 12 noon. Sunlight exposure, dew has disappeared, and the quality of tea produced is better than early and late-young; Late Green is tea green picked after 4:00 pm. After picking fresh leaves, it is impossible to use the sun for drying and withering, misses the sunburn. Good timing, poor quality of tea production, overall better than early Qing; so we should try to choose the afternoon as the production of raw materials. The quality of tea collected from the northerly weather is better. To produce high-quality Tieguanyin, fresh and midday leaves should be selected for continuous fine weather in order to achieve superior quality. 3, picking method Picking methods include hand picking, knife cutting, and machine picking. At present, the most popular picking method for Tieguanyin is hand picking, which is particularly suitable for making high-end teas. Through long-term practice, tea growers have created a “hukou-to-core†picking method that meets the needs of making green “walking waterâ€; that is, when picking Separate the thumb and forefinger from the top center of the bud tip, lift it a little by twisting it up and pull the buds down so that each bud is picked, half of the leaves are in the palm of your hand, and the other half is in the palm of your hand. In addition, heat and pressure injuries in the hands can be avoided. The quality of fresh leaves picked by the two methods of knife-cutting and machine-picking is obviously poor. In particular, the machine-picking method has no selection performance, but it can overcome the difficulty in picking tea and adapt to the low-grade large-area production. It has a certain area of ​​application. . At the same time, the height of the picking surface should be determined according to the growth of the tea. The new shoots on the surface should be picked and all the buds under the surface should be kept in order to form a deeper nutrient-generating layer to fully utilize the light energy and promote the bud head. Balanced growth, to increase production and improve the purpose. Each season is generally divided into 2 times. The first time, 3-4 leaves are opened according to the standard, and the second time the tea is harvested. Most Tieguanyin picking methods use hand-picking tea. When picking tea, they are hand-picking, sub-picking, and avoiding a pickaxe to form a standard uniform, easy to grasp, and a complete degree of tea-leather. 4, fresh leaf storage Fresh leaves are organisms composed of many chemical components, which are mainly divided into two parts: moisture and dry matter. Moisture accounts for about 75%-80% of the total weight of fresh leaves. It is the formation and conversion of inclusions. Changes in their content and control are very important for the formation of quality. Each phase is based on the water content of leaves and is finally made The water content of 7% or less of the tea leaves, with the loss of water in the leaves caused by a series of physical and chemical changes in the water within the leaves to form the color, smell, taste, shape of the leaves. Dry matter accounts for about 20%-25% of total fresh leaves, and contains a lot of compounds, mainly tea polyphenols, proteins, amino acids, alkaloids, sugars, aromatic substances, pigments, etc. Odor, bitterness, alkali, sweetness, richness, grass smell, fruity odor, color, leaf bottom color, shape and other important substances. Therefore, maintaining the freshness of fresh leaves plays an important role in the production of high-quality Tieguanyin, because the formation of Tieguanyin quality is mainly achieved by shaking the green, promoting the “walking of water†and gradually transferring the water-soluble components in the stem leaves and veins to the leaf cells. Combines and transforms with the active ingredients in the leaves, and finally forms high-grade aroma substances; the water in the stem leaves slowly dissipates from the stomatal stomata. If fresh leaves are damaged, it will affect the formation of Tieguanyin quality. Therefore, when picking tea leaves, it must be lightly grasped, and the fresh leaves that are picked must be put into bamboo baskets or textile bags with good permeability in time to prevent them from being squeezed and sent to the processing plant as soon as possible. Amino Acids Amino acids are biologically important organic compounds composed of amine and carboxylic acid functional groups, along with a side-chain specific to each amino acid. With biological significance, amino acids are important in nutrition and are commonly used in nutritional supplements, fertilizers, and food technology. Industrial uses include the production of drugs, biodegradable plastics, and chiral catalysts. Natural Amino Acids,Amino Acids Powder,Amino Acids Particles,Amino Acids Tablets SINOCHEM PHARMACEUTICAL CO., LTD , https://www.sinochemnutrition.com