Disclosed is a method for producing a fragrant Tieguanyin tea, comprising the following steps: selection and mixing of fresh tea leaves, sun-withering, rolling while green, de-activation of enzymes, mild blow-drying, thermal dehydration, careful reselection, and drying by charcoal fire. The fresh leaves are selected from old Tieguanyin tea bushes of at least 25 years of age, and from young Tieguanyin tea bushes of 2-5 years of age, and mixed. The mixing of fresh leaves improves the quality of the final tea and the particular charcoal-fired drying imparts a noticeable scent of dry-roasted rice to the dried tea, while the infused tea has clear notes of cream flavour and a light orchid fragrance.
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