It's cool to shake the sky.

Generally, the first shaking takes 2-3 minutes, the second shaking takes 5- 10 minutes, and the third shaking should be properly mastered. From 5- 10 minutes to 20-60 minutes. Of course, this is not absolute, and it will change according to the weather and production conditions.

The interval between each shaking is about 1 hour. And the third shake, until the green gas of tea green basically disappears, and the flowers and fruits are fragrant. After the tea leaves are fried, the time from shaking to setting must not exceed noon the next day.

The normal practice is to shake more and spread less, shake the green for a long time and cool it for a short time, which is commonly called running water.

According to the traditional production technology of Tieguanyin, the normal production method is to shake more and spread less, so that the tea can fully complete the process of running water and be cooked in time, so it is called normal frying. The method of direct frying has the characteristics of traditional Tieguanyin. The green color of dry tea sand is obvious, and the soup color is yellow-green, bright and transparent because of running water. The soup tastes smooth, lively and strong, and the first-class camellia is rich in fruit fragrance, with obvious Guanyin rhyme, sweet aftertaste and long aftertaste; The background color of leaves is yellow-green, shiny and the negative is soft; Most tea farmers in Anxi keep and drink this kind of craft tea. Therefore, fried Tieguanyin is suitable for tea drinkers with a certain tea age and also suitable for fighting tea.

The practice of dragging Tieguanyin:

Shake for about 2 minutes for the first time, 2-3 minutes for the second time and 3-5 minutes for the third time.

After shaking the tea green for the third time, put the shaken tea green in an air-conditioned room and let it stand until the next afternoon, until the odor of the tea green completely disappears, and then start frying in the pot. Because the tea leaves stand for a long time, the time to fix the tea leaves is postponed until the next night, so it is called procrastination, also known as procrastination.

Drag-and-paste method is less shaking and more paving, with short shaking and long cooling and standing time, which is usually called water loss.

Why is it called procrastination It means that the green leaves have reached the normal time of being killed, but the green leaves can't fully meet the requirements of being killed, so they have to continue to be killed outside the time, so there is the saying of procrastination. Because of the influence of weather and climate, it can't be completed. Slowly formed this style of tea. To drag, you need to be equipped with air conditioning and dehumidifier to complete. In this way, don't shake it quietly, don't shake the water out, but let it stand and lose water. So there are green tea and sour tea. This kind of craft is well done with refreshing fragrance and sour flavor or clear sour taste, but there is no rhyme of Tieguanyin at all, and the bad ones have stiff smelly green taste or stuffy green taste or smelly sour taste. Because of the lack of running water and low degree of fermentation, this kind of tea should be rushed out quickly when brewing, otherwise the soup will be muddy green and green. Similarly, due to the lack of running water and low degree of fermentation, the dark side of this tea is green or dark green, with hard leaves and obvious green taste. But this kind of dry tea is green in color, which is easy to attract tea customers who have just come into contact with Guanyin.