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Nowadays, we can see that the process of tie guan yin tea in Anxi has realized mechanization. That is the advancement of the epoch and technology. However, in the history, tie guan yin tea has a long evolvement in processing. Now let me talk about the history of tea culture in the following six aspects.
1. From the green tie-guan-yin tea to other kinds of tie-guan-yin tea
In the making process of tie guan yin, people focus on assuring the aroma and taste of leaves. By different processing methods and the changes caused by different degrees of ferment from non-ferment, half-ferment to ferment, people have discovered some rules, which make tie guan yin from fresh leaves to raw materials by different processing technics into six kinds of tie guan yin tea with different qualities of color, aroma, taste and appearance. They are green, yellow, black, white, red and blue-green tie guan yin tea.
Emergence of the green tie guan yin tea
The basic technics of green tie guan yin tea are deactivating enzymes, kneading and drying. If it’s not fried rightly such as the temperature of frying or deactivating is too low, or the deactivating time is too long, or without promptly spreading and kneading after deactivating, or without promptly drying after kneading, which make leaves stack too long, make leaves yellow. Therefore, the yellow tie guan yin tea may came out from the wrongly producing of green tie guan yin tea. The book《Details about Tie Guan Yin tea》wrote by Xu Cishu from Ming Dynasty has recorded the evolvement.
Emergence of the black Drangon well tea.
In the process of deactivating enzymes of green tie guan yin tea, if there are too many leaves or the temperature is too low, leaves will turn to dark brown nearly black, which may be from the stack of green leaves to fermentation. That is the process of emergence of black tie guan yin tea. The producing of black tie guan yin tea dates back to the middle Ming Dynasty and the 《History of Ming Dynasty》has recorded something about that.