What s going on with the ordinary Tieguanyin now, a scorched smell?

This is caused by excessive fire cultivation in the process.

Some aged teas also have a secondary fire and some burnt taste.

I want to make such a good tea.

I want to brew a strong aroma of roasted Anxi Tieguanyin tea.

The shape of the pot is not restricted, but it should be done in moderation.

How much tea is there? Put the tea into the pot, with six points full as the degree, and because the tea is more broken after roasting, the water outlet hole should be careful not to be blocked, and should be taken to rush and take it quickly, so as to get the true taste!

The stagnation time of each brew in the pot should not be too long, and it will end after brewing four or five times in a row. This kind of tea tasting method is probably an expert tea friend, and then brew four or five times in a row after brewing, tea soup.

Put it in the sea of tea. Inside, it is slowly poured and sent to tea friends to share, also known as the "essence bubble" method. This is an "extraction" essence brewing method, which is characterized by brewing the tea at one time, leaving no aftertaste.

I want to study the art of tea.

If the tea itself is soft and not roasted by roasting, and only a "dry bone" remains, it means that the roaster uses his heart and uses slow fire to "stew" (roasting tea with slow fire), rather than trying to cover up the inferior tea with roasting, which is equivalent to roasting the tea, leaving only the charcoal taste, which is not good tea!

If you want to brew the true taste of roasting, and produce a special "hojicha taste" after roasting, you have to choose the tea set carefully.

Pour the amount of water, and master the time of pouring tea!

If the roasted tea is placed in a porcelain urn, it will naturally produce fruit acid after the oxidation fades away the fire taste.

If you can take the right amount at this time, if you want to reduce the shortcomings of the "mouth" of roasted tea, you can get a mouth full of fruit acid and a mouthful of sweetness.

Roasting is to prolong the life of tea, how to distinguish the roasting skill, and distinguish whether the tea is good or bad? Check the softness or hardness of the tea base. To test whether the tea maker brews the true taste of roasting, as long as the tea soup is smelled, if the "charcoal smell" does not go for a long time, it is an inferior product.

When you finish drinking the tea, the bottom of the cup has a fruity sour taste, which is a good product! If the smell of charcoal leaves behind the ashes is strong, this is the taste of tea.

Bake "out of the true taste, but also have to brew the true taste, only to know the true taste of Tieguanyin!" To brew the true taste, first put the right amount of tea.

Why is Tieguanyin, which used to be so popular, now that no one drinks it? The answer is realistic.

You may be drinking ripe tea.

The taste of spring tea is particularly mellow and fresh, the aroma is rich and long-lasting, and the red edge is bright and consistent. Because the weather is warm in spring, the water and humidity are suitable, the Tieguanyin tea tree has grown in a winter and spring, the root system is developed, buy Tieguanyin to the first fragrant tea, strong absorption capacity, storage of more nutrients, fresh leaves hold tender for a long time, strong vitality, vigorous growth, appropriate polyphenol content, Anji acid pectin content more, various components are rich and coordinated.

The growing season of summer (summer) tea has high temperature, strong sunshine, low water content of fresh leaves, high polyphenol content, low content of pectin substances, uncoordinated ratio of anji acid and catechins, "fermentation" red becomes fast in the process of tea making, buy Tieguanyin to the first fragrant tea, it is difficult to master the process of "running water", the tea leaves are inconsistent, the color is dark brown, the aroma is light, and the taste is astringent. According to the analysis, the content of aroma components such as dimethyl sulfide and agarol in summer tea.

Less than spring tea. The autumn tea day is high and cool, the sunshine is long, and the temperature is slightly lower, which is conducive to the formation and accumulation of aromatic substances in the fresh leaves: the temperature is low in the tea making season, and the changes in the greening process can be reasonably controlled. Therefore, although the buds and leaves of autumn tea are thin, the color is emerald green, the aroma is particularly high, and the quality is very good.

It has a strong and lasting orchid fragrance, there is also a slight white osmanthus fragrance, the taste is rich and mellow, with a slight natural raw ginseng wine taste, after drinking, the teeth and cheeks are fragrant, the bottom of the throat is sweet, "there is a taste in the fragrance, there is a fragrance in the taste", it is refreshing, refreshing, and there is still the original tea white osmanthus fragrance when rushed to 10 times, which is the best good tea in the world.

Tieguanyin soup is golden in color, bright and clear, the bottom of the leaves is thick and bright, and has a silk gloss. The tea soup is mellow and sweet, and the entrance is sweet with honey; The aroma is rich and long-lasting, and it has the reputation of "seven bubbles with residual fragrance".

It can't smell like the mothballs you say.

Tieguanyin is a well-known Chinese Wuwang dragon tea, which has a unique flavor profile. The taste of Tieguanyin can be described as:

1.Intense floral aroma: Tieguanyin tea has an aroma of flowers and herbs, sometimes with a light fruity aroma.

2.Roasted aroma: Tieguanyin is usually roasted during the production process, so it has a toasted aroma that resembles the flavor of baked nuts.

3.Mild caramel or caramel sweetness: Tieguanyin tea can sometimes have a slight sweetness, similar to caramel or a slight honey flavor.

4.Refreshing taste: Although Tieguanyin has a rich aroma and taste, it also has a refreshing texture that makes people feel comfortable and moisturized.

Overall, Tieguanyin Tea is a unique and complex tea that combines floral, toasted, and slightly sleepy sweetness to give a deep, mellow, yet refreshing experience. The quality of the tea and the method of brewing it can also have an impact on its taste.

Tieguanyin has a fragrance type, a strong fragrance type, and the fragrance is also divided into positive taste, neutralization, and greening, and the strong fragrance is accompanied by carbon.

The production of Tieguanyin is divided into stir-frying, green and sour, the taste is sour is made by the sour process of Tieguanyin, *** of the sour Tieguanyin should be sour with fragrance or incense with sour;

Tieguanyin tea is between green tea and black tea, belongs to the semi-fermented tea category, Tieguanyin has a unique "Guanyin rhyme", fragrant and elegant rhyme, after brewing, there is a natural orchid fragrance, the taste is pure, the aroma is rich and lasting, and there is "the reputation of seven bubbles with residual fragrance".

It is sour tea, which is brought during the fermentation process, and of course it has a certain relationship with the tea raw materials, that is, the region and climate.

Is it a few hundred yuan a catty, if so, it is very valuable to support the unique acid of Tieguanyin. If you buy it at a cheap price, then you are miserable and the tea has spoiled.

Let's first talk about the production process of Tieguanyin.

1. The production of pure charcoal-roasted strong aroma Tieguanyin is not much. Many links can only be operated by personal experience, and it is easy for those with poor technology to roast the tea, and because only high-quality raw materials can have high-grade roasting Guanyin, low-grade raw materials or unsuitable raw materials, how to roast will not help.

Most of the charcoal-roasted Tieguanyin on the market is actually electric roasting, that is, roasted with a tea roasting machine, and the temperature is adjusted through the adjustment button.

As long as the roaster's technology is first-class, then the yield can be 100%; The disadvantage is that it has a strong smell of fire and no charcoal wood.

3. In fact, Tieguanyin only has three types: light fragrance, strong fragrance and aged fragrance.

Stir-fried Tieguanyin: Advantages: The aroma belongs to the fragrance, the tea soup is relatively mild, the taste is delicate and rich, the sweetness is obvious, and it is resistant to tasting.

Disadvantages: The aroma is not high, and the tea soup is generally not strong enough, so it is not suitable for those who like to drink strong tea.

Good Tieguanyin, in the production process, because the caffeine will evaporate with the water will also condense into a layer of hoarfrost, after brewing, there is a natural orchid fragrance, the taste is pure.

Drink with a small gongfu tea set, smell the fragrance first, then taste, and suddenly feel full of fragrant fragrance, and the aftertaste is not investigated.

In recent years, after discovering that oolong tea has the effect of fitness and beauty, Tieguanyin has become popular in Japan and Southeast Asia.

Tieguanyin is a precious variety in oolong tea.

It is harvested in four seasons a year, and spring tea is made from rain to summer, and the output accounts for half of the year, and the quality is the best.

The manufacturing process of Anxi Tieguanyin should be made through the processes of cool green, sun-dried green, cool green, green, fried green, rolling, initial roasting, re-baking, re-wrapping and kneading, simmering slow roasting, and dusting.

At present, in Xiamen, Zhangzhou, Xiamen, Chaoshan and Taiwan, Quanzhou, Fujian, the traditional way of drinking Kung Fu tea is still followed.

Tieguanyin is divided into clear fragrance type and strong fragrance type.

Fragrant tea pays attention to color and freshness, clear soup and green water, has a strong ornamentality, and the fragrance is elegant, is the first choice for tea lovers who pursue freshness and elegance.

However, for tea lovers with heavier tastes, they may feel that the soup is light and lacks taste.

The color of the fragrant tea leaves is yellowish and black. Its fragrance is strong, the tea is golden yellow, the taste is mellow, it has the effect of lowering fat, removing greasy, and sobering up the stomach.

Clay pot tea, flush with boiling water at this time there is a special fragrance to come to the nose, it is not to taste the taste of nectar, first smell the holy fragrance, there are friends from afar, feast on kung fu tea, it is indeed a kind of life art that expresses respect for the guests.

After reading the above introduction, if the Tieguanyin you bought is relatively light, either you bought a fake, or the brewing method is wrong:

I suggest that you brew with a gaiwan, appropriately reduce the amount of tea (after the tea leaves are completely absorbed, go to the top edge of the gaiwan), rinse the gaiwan with hot water to warm it, and then put in the tea leaves.

The first brew takes 30 seconds, pour the water clean, and the tea soup of the first brew should taste good anyway; 2 soaks for 40 seconds, 3 soaks for 1 minute.

If the second brew tastes bitter and the color of the bottom of the leaf is yellow, then don't drink it, this tea is mostly made by the boss with various leftover teas.

Tieguanyin, what you taste is its aroma and sweetness! Tieguanyin has a rich and rich taste, and this kind of taste is what we want