Tieguanyin tea's advantages and disadvantages

The use of machinery and air conditioning in recent years has not only greatly increased tea production, but also greatly improved its quality. As for how to identify high-end fine Tieguanyin, it is in fact a deeper knowledge. In Anxi, the famous tea teacher and the old tea farmers can smell the quality of the tea. The taller ones can cut down the tea and produce tea in the village where they live. The tea growers can enjoy years of tea. . For lovers, we can only start from the aspects of color, fragrance, taste, shape and rhyme of Tieguanyin.
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A look at the color of dry tea
We first look at the color of the dry tea granules. In reality, the fermented light Tieguanyin dry tea has beautiful green and green colors, while the darker or darker colors are the second. The color, such as frog skin, is much darker than that of Guanyin. In addition, there are also differences between the dry tea granules: the high-grade light fermentation Guanyin requires the use of a new trifoliate tea-leaf tea leaf, the leaves are smaller, and the tea granules are naturally smaller, and the fermented Guanyin must be used. The mature leaf surface of the old tea tree is often not as exquisite as the picking process. The tea made into the grain is large and heavy and falls into the dish as a ring. The reputation of the so-called "heavy as iron" comes from this. Of course, the conditions reflected on the market may vary widely, and all kinds of forests, but in general, due to Tieguanyin's overall shift to the light fermentation process, the high-grade products on the market basically belong to this kind of style; most of the products in the fermentation process are currently graded. Lower, as for the high-quality Chinese fermented tea, the reality is less and less.
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?? two smell dry tea tea

In the tea flavor of dry tea, the light fermented tea differs greatly from the fermented tea in the middle: high-quality light fermented Guanyin dry tea can smell very distinct fragrance of orchids, while Chinese fermented tea is also pleasant but has different styles. In contrast, the difference is obvious. After brewing, this difference will be further magnified: The high-quality, light-fermented Guanyin Orchid has distinct and prominent characteristics, giving people a stronger feeling and impression, which is the main reason for its popularity; while fermenting Guanyin tea, It is also high, but its orchid fragrance is not so obvious. At the same time, it is also difficult to sell a good price. Over time, the tea growers are unwilling to do it. If you want to distinguish the two from the sense of smell, only the actual contrast of the soup is brewed. Of course, poor-quality light fermented teas tend to have a very light aroma and are not even a little scented, while the poor-quality Chinese fermented teas can at least maintain a high, smelling tea flavor, even if it is a roasted fire. aroma.

Three tea soup taste

High-quality light fermented Guanyin's entrance is smooth, orchid tea can be expressed in the mouth, after the throat enters the throat, the high-grade light fermented tea will give people a very wonderful experience, even if it has a light taste, Not enough mellow defects, but the advantages are also very obvious - the reason why it can be widely popular is not empty name. Relatively speaking, the performance of Guanyin in the middle of the fermentation, it is difficult to feel a special slide, when drinking tea most of the time will not feel any orchid fragrance in the mouth; but its advantage is that the taste is more concentrated, suitable for those who taste heavy, and drink After returning to Gan and returning to sweetness, it is obvious that it is favored by many people. In addition, people with light taste are the groups most likely to accept the light fermentation of Guanyin—but if it is a poor quality fermented tea, it would be unpalatable, almost free of aromas, astringent, and unrepentant, using an oligoword. Described as a good thing; while the quality of the Chinese fermented tea at least smells good tea or tea, although it has a bitter astringent taste, but strong flavor.

What should also be worth mentioning is the umami and sour taste of high-grade light fermented Tieguanyin, which is not found in the original fermented Tieguanyin tea. The so-called flavor, the average person can be understood literally, because of the reality of high-grade Tieguanyin is a new trifoliate tea green leaf production, fermentation is very light, ?

Therefore, the tasting of the taste is refreshing and fresh, and to some extent is closer to that of green tea. As for sourness, most people are not easy to drink and it is difficult to understand why high-grade tea must have this sour taste, okay? This question should be said to be common in the tea world. In reality, high-grade light-fermented Tieguanyin does have a refreshing sour taste, and it has also become an important indicator to measure whether it is a high block of tea, and this sourness is unique to Tieguanyin and is also the result of light fermentation. Without this sour taste, the feeling of sweetness after drinking will not be very obvious! Here, I think of a piece of remarks made by the Song Dynasty's agent Zhu Xi's "Physics in Tea": "The sweet thing is eaten, then it is sour; while the bitterness is eaten, it is sweet. The tea is a bitter thing, but when you eat it, it is sweet." "Use this sentence to let us understand whether sour taste is easier. Of course, the so-called sour taste processed by simple* artificial factors is another matter.
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?? four tea leaf resistance

It is often said that mildly fermented tea is not as good as Chinese fermented tea. This is actually a misunderstanding. Most people who hold this view are heavy tasters. In fact, the degree of tea foam resistance depends on the amount of tea extract, light fermentation Guanyin using tender green tea green, leaves are often hypertrophic, leachables are also more, good resistance to foam, a lot of tea in the six bubble You can still smell the delicate fragrance of orchids;

Therefore, it is believed that light fermentation of Guanyin is not resistant to foaming. On the contrary, Chinese Guanyin is fermented with older tea greens, and the tea leaves produced by Laotuo Tea Tree have relatively thin leaves and naturally less leachables. Basically, after the fourth and fifth bubbles, the bottom of the leaves shows a taste of water. , but because of the richer flavor, you can continue to bubble a few bubbles ... ... In fact, see how the degree of resistance to see how to set the amount of tea on the line: Lightly fermented Guanyin home tea generally also cover a little more at the bottom of the bowl, and the fermentation of Guanyin The tea habit is one-third of that of the bowl. It is more scientific to say that lightly fermenting Guanyin actually has better resistance to foam and orchid tea is more persistent. Of course, this is only suitable for those who prefer light fermented tea. While it is difficult to maintain the tea in the fermented tea, but the taste of tea can be maintained for a long time, of course, depends on the individual's taste.

Five brewing leaves

The sensation of high-quality Tieguanyin after brewing leaves the end is silky satin, luster is good, and the leaves are hypertrophy, while the malnutrition tea leaves are less shiny, lack elasticity, and the leaves are thin. If the difference between lighter and medium-fermented Tiejunyin leaves is the difference between the color and the bottom of the leaves, the lighter-fermented Guanyin leaves will feel greener at the bottom of the leaf, and the “red-rimmed green leaf” has almost become the history of Guanyin, and the low integrity of the leaves. The degree is also poor, especially the high-grade tea in the reality has been difficult to see the leveling of the blade; and the bottom of the fermented tea is close to the "yellow + light brown", the high-grade Chinese fermented tea has obvious "green leaf red trim" The blade is even, but in reality it has been very difficult.
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The color of six tea soup

In reality, the light fermentation of Guanyin is mostly green, but it is also golden, and in general it cannot be separated from the category of “green”; transparency is also generally good – but after the bubble is over, the tea is often It will turn yellow, and the Chinese Guanyin will definitely not have any green color, mostly yellow or orange. Of course, different grades of tea are often very different in terms of tea transparency and color, not just the problem of fermentation severity, which requires more practical experience, that is, multi-taste, how to brew Tieguanyin

First, because Tieguanyin has its special aroma and “huangkou”, it is required that the brewing water must be in a state of being rolled away, so that the hot gas can clamp the aroma and “imperial” air. Of course, the high-quality Tieguanyin also has a base of incense, that is, when you drink the cool, high-quality Tieguanyin, the mouth still keeps a fragrance.

Second, the number of tea cups must be equal to the number of tea cups. The original home brewing jug is now suitable for the use of cover cups, but should not use Yixing pots or lid cups, it is because of the pot of ceramic permeability and adsorption, will make the tea taste distortion.

The third, generally with the bubble with the red, the quality of Tieguanyin should not be soaked for a long time. Only the high-quality Tieguanyin can be soaked, but the quality of its soup will also change. The brewing time must be properly mastered. The relationship between "cup, tea volume, temperature (water and temperature), and time" must be handled in order to optimize the quality of the brewed tea. The same is the 7g cover cup and 7g amount of tea, the brewing time of different teas is not the same, which requires timely adjustment of the brewing time. One phenomenon. Why is it that the clerk's tea is better than his own in the tea shop? This is the reason. Just say something else: One of my friends in the tea business told me that when they went to tea farmers to buy tea, they often grabbed a handful of tea and secretly crushed it and put it in a teapot. Since tea growers are all-inclusive when they make tea, they are exhausted when they sell tea the next morning and their taste and sense of smell are not as good. After squeezing the tea, there is virtually no reduction in size (small teapots can put more tea), and if the time for brewing is longer, then the rushed tea must be both bitter and astringent. This is the time to bargain. Good timing.

?? Fourth, Tie Guan Yin Although the emphasis on drinking when the taste, but pay more attention to drinking after a period of time Gan Gan (the so-called rhyme). High-quality Tie Guan Yin, when you drink, is bound to fight. However, the time of occurrence of snoring is different, and the time when the regular drinkers and the tea quality appear later will be later.

Characteristics of Premium Oolong Tea:

(1) Appearance: Tieguanyin tea is strong and knotted, slightly rounded; narcissus tea is fat, tight, with a twisted bar; oolong tea is thick and curly.

(2) Color: Oolong tea is colored in sand, green, or turmeric.

(3) Aroma: Oolong tea has a floral fragrance.

(4) Soup color: Oolong tea color is orange or golden, clear and bright.

(5) Taste: Tea soup is mellow, fresh and cool.

(6) Leaf bottom: The green leaves are red-rimmed, that is, the veins and leaf margins are red, the rest are green, green is slightly yellow, and red is bright.

Poor oolong tea features:

(1) Shape: The cable is thick and loose.

(2) Color: It is brown, brown, red, iron, and red.

(3) Aroma: Smoke, burnt or green grass and other odors.

(4) Soup color: The soup color is green, dark and turbid.

(5) Taste: Tea soup is light and even bitter and astringent.

(6) Leaf bottom: dark green in the green area and dark red in the red area.

This article comes from: Anxi authentic Tieguanyin tea - direct Tieguanyin tea - online tea outlets () Detailed source reference: http://?id=1050

Perennial herbs, thin rhizomes.Stem, upright, weak, 20-50 cm tall, 0.6 1 mm in diameter, often with section 2, the top section is located at stem base 1/4.Leaf sheath is flabby, smooth, longer than or upper shorter than internodes;Ligule transparent membranous, apex rounded or serrulate, 1-1.5 mm long;Blade erect, flat, 1.5-10 cm long, short stem, 1-3 mm wide, slightly rough, green or gray-green, tiller blades for up to 20 cm.Panicle narrow, linear, or during the flowering, 5-15 cm long, 0.5 3 cm wide, green, each with 2-5 slender branches, main branch for up to 4 cm, erect or sometimes rise;Spikelets handle bar, 1-2 mm long, 1.8 2 mm long; spikeletsThe first glume slightly longer than the second glume, apex acute, smooth, slightly rough ridge;No lemma awn, 1.2 1.5 mm long, with obvious veins 5, apex obtuse, base disk glabrous;Palea ovate, ca. 0.3 mm long;Anthers small, 0.3 0.4 mm long.And 4 to 7 months.

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