In the past ten years, modern tea farmers often use tea leaves, using air conditioners and dehumidifiers instead of natural drying and cooling processes, and using gas instead of charcoal fire... This kind of tea production uses technology to replace nature, quantity to replace quality, The destructive production method that saves time and effort in lieu of precision work has completely wiped out the reputation of traditional Tieguanyin tea. The traditional Tieguanyin tea with its green leaves and red border is no longer available in the market. Instead, it is a fragrant air-conditioned tea that is only green but not red.
The traditional Tieguanyin tea carefully produced by Fumingtang Tea House is made from pure red heart Tieguanyin afternoon green tea from its own tea garden. It is completely operated according to traditional techniques. The green tea is shaken four times to make the red border ferment in place, and imitated with carbon-baked Tieguanyin. The unique techniques, careful baking, slow work and meticulous work promote the slow transformation of the substances contained in the tea leaves, and finally form a rich and fragrant ripe fruit aroma. The traditional Tieguanyin has a solid appearance, bright orange-yellow soup, rich and long-lasting aroma, mellow and sweet taste, soft green leaves with red-edged leaf bottoms, strong foam resistance, obvious Guanyin charm, and is full of Nanyan's unique regional flavor. The value of traditional craftsmanship is immaterial and can be measured. Fumingtang shoulders the mission of passing on traditional craftsmanship and conveying the thoughts and enthusiasm of ancient tea drinkers to every tea lover through cups of tea soup.
Has the nearly 300-year-old traditional Tieguanyin Tea Party disappeared without a trace? ! Sighing and helpless! I hate to see this tradition no longer exist! Fumingtang Tea House only established a research center for the production of traditional Tieguanyin tea in Anxi, where Tieguanyin tea is produced.
Fu Ming Tang Tea House was officially put into operation in 2006. The chief tea master, led by experienced tea masters with more than 20 years of experience in making traditional Tieguanyin, makes tea according to the old methods of tea farmers as follows:
Authentic tea tree raw materials
The new shoots of authentic Tieguanyin tea tree species are selected as raw materials.
And only use "noon green", which is the fresh leaves picked from 11 a.m. to 4 p.m.
Tanqing, Sunqing, Liangqing
shake green
Among them, "shaking green" is the most critical. It is usually done four times, including shaking "even", "live", "red" and "fragrance".
The length, speed and frequency of time will directly affect whether the tea leaves can form the state of green leaves and red edges, the quality and the formation of color, aroma and taste.
Fried green
knead
First baked, set into shape, fully fired
Every step is meticulous.
