How to distinguish the good and bad of Tieguanyin

How to identify the advantages and disadvantages of Tieguanyin, Tieguanyin can start from "looking at the shape, listening to the sound, observing the color, smelling the fragrance, and tasting the rhyme" to distinguish the advantages and disadvantages of tea.

Look: The dominant "Tieguanyin" tea strip is curly, firm, heavy, in the shape of a green pedicle and a green-bellied dragonfly head, the color is fresh and moist, the sand is green, the red spots are bright, and the leaf strap is hoarfrost.

Listen to the sound: fine tea is tighter than the general tea, the leaves are heavy, take a small amount of tea leaves and put them into the teapot, you can hear the sound of "dangdang", the sound is crisp and crisp, and the dumb one is second.

Color: The soup is golden, bright and clear. After the tea brewing tuxedo is opened, the bottom of the leaf is thick and bright, and one of the characteristics of the tea leaves is that the back of the leaf is curled, with a silk luster, which is the top, and the soup color is dark red.

Smell: The fine "Tieguanyin" tea soup is full of fragrance, and the cup is lightly smelled when the lid is opened, with a unique aroma, that is, fragrant, and long-lasting, which makes people feel refreshed. Tieguanyin tea has different fragrances, light fragrances, strong fragrances, and the original flavor can distinguish the quality of tea.

Rhyme: The ancients had a wonderful saying that "before tasting the taste of nectar, first smell the holy fragrance". Take a sip, the root of the tongue is lightly turned, and you can feel the mellow and sweet tea soup; Swallow slowly, with a dense aftertaste and endless charm.

Dad likes to drink "Qitai" brand Tieguanyin, and I recommend you to try it too.

There has always been a lack of quantifiable standards for the evaluation of the quality of Tieguanyin tea, and there is a great deal of arbitrariness in the grading and sales of Tieguanyin. However, some of the standards proposed on the ** are too simple and lack operability; However, in the process of evaluating tea in the production area, the evaluation of the quality of Tieguanyin is mainly achieved with the help of the following three indicators: tea aroma, tasting feeling and the effect of returning to Ganshengjin after drinking.

Tieguanyin should smell the aroma of tea to distinguish between good and bad, Tieguanyin is a relatively fragrant tea, and the tea aroma of good quality Tieguanyin is a particularly natural fragrance, not particularly strong, giving people a fresh and pleasant feeling.

1. Hope: The most important thing to buy Tieguanyin is to look at the appearance of Tieguanyin, because a good appearance will also affect the edible taste and value of Tieguanyin, so you still need to pay attention to it in ordinary life. **Tieguanyin needs to pay attention to some of the nutrients it contains, for example, to observe whether there is some hoarfrost on the Tieguanyin tea, because Tieguanyin itself is emerald green, if it is fresh tea, but if the tea is already dead, it will show a state of red and yellow, so you need to pay attention to it when buying it in ordinary life.

2. Smell: There is a way to distinguish Tieguanyin tea is to smell the taste of Tieguanyin tea, in ordinary life before brewing Tieguanyin tea to drink, you can first smell the fragrance of Tieguanyin tea, the general fragrance of the tea is more durable and then brewed to ensure that the fragrance of the tea is more rich are good Tieguanyin tea, so it is necessary to pay attention to it when buying in ordinary life.

3. Touch: When buying Tieguanyin tea, it is also necessary to pay attention to the problem of Tieguanyin's feel, if the Tieguanyin tea purchased in ordinary life feels relatively light or has a certain sense of stinging, this kind of Tieguanyin tea is not fresh enough, but if Tieguanyin tea has a certain weight and is not too heavy, generally the taste of this tea is extremely fresh and tender when brewing, so it is necessary to pay attention to it in ordinary life.

For friends who love to drink Tieguanyin, you can easily distinguish the advantages and disadvantages of Tieguanyin tea by looking at the shape and smelling the fragrance, and some powerful ones can even judge that they are produced from **, is a few years of tea trees, etc., but for non-professionals, it is more troublesome to distinguish the quality of Tieguanyin, which can be judged by the following five methods:

1. Viewing the shape. High-quality Tieguanyin tea strips are rolled, strong knots, heavy, in the shape of a green pedicle and a green belly, the color is fresh, the sand is green, the red spots are bright, and the leaves are band hoarfrost, and the quality of Tieguanyin can be judged from the appearance.

2. Listen to the sound. Because the good Tieguanyin tea leaves are tightly knotted and the leaves are thick, they can be put into the tea set to listen to the sound, and the sound of "dangdang" is better, and the dumb one is second.

3. Observe color. The color of the tea soup brewed by Tieguanyin is, golden yellow, bright and clear, the bottom of the leaf is thick and bright after the tea is brewed and flattened, and the silk surface is bright; If the color of the brewed tea is dark red, it means that it is relatively poor.

4. Smell the fragrance. The soaked Tieguanyin, which smells fragrant and fragrant, is fragrant and long-lasting, intoxicating and pleasant, and is a good tea; If it doesn't smell fragrant, or even has a peculiar smell, it means that the quality is worse than Shenzhi.

5. Rhyme. Take a sip of Tieguanyin tea, turn your tongue lightly, you can feel that the good Tieguanyin tea soup is mellow and sweet, taste it for a while and then swallow it, back sweet with dense flavor, endless charm; Inferior Tieguanyin tea may be bitter and not sweet.

Expand the knowledge: how to distinguish between the old and new Tieguanyin tea

1. Tieguanyin new tea has a low water content, the tea is dry and hard and brittle, the hand can be pinched into powder, and the tea stem is easy to break; Tieguanyin aged tea, which has been stored for more than one year, has a high water content because it has been stored for a long time, and the tea is soft and not easy to crush.

2. From the color point of view, the new tea of Tieguanyin is bright in color and obvious in green, while the old tea is dark and black, and the greenness is obviously worse than that of new tea.

3. In terms of taste, the new tea has a strong fragrance, fresh and natural, and the old tea of Tieguanyin has a light fragrance, lacks umami, and is not pure enough even if it is smoked.

4. To distinguish and touch it with your hands, the new tea has just been listed and just fried, unless the merchant is fake, it is generally more dry and discussed. Due to the long time of placing the old tea, the influence of moisture re-emergence will make the tea feel slightly heavier, and rubbing it by hand does not have that kind of light and crisp friction sound.

The above is today's sharing, I hope it can help you.

1. Look at the appearance:

Look at the appearance is mainly to observe the shape, color, uniformity and smell the aroma of tea and rice of Tieguanyin, where the appearance of fat, heavy, color sand green, dry tea (tea rice) aroma is pure, that is, Guanyin characteristics are obviously the top tea, on the contrary, the inferior tea.

2. Smell the aroma:

Smell whether the aroma is prominent, and then distinguish the aroma high and low, length, strength and weakness, dull turbidity, when smelling the fragrance using a combination of hot smell, warm smell, cold smell, where the aroma is prominent, the aroma is high, and the long rhyme is the top grade, otherwise it is inferior.

3. Taste:

Use a teaspoon to scoop an appropriate amount of tea soup (must not be too much), through the tongue in the mouth for sucking and rolling, so that the taste cells of various parts of the oral cavity to make a comprehensive taste induction, where the taste is mellow, mellow and cool, thick but not astringent, rich in variety "charm" characteristics are the top grade, on the contrary, it is inferior.

4. Look at the color of the soup:

Look at the color of the tea soup, light and dark, turbidity, etc., where the soup color is orange and bright (referred to as mung bean soup).'It is the best grade, and the turbid one is the inferior product.

5. Viewing the bottom of the leaves:

The tea leaves brewed by boiling water are poured into a plate filled with water, and the bottom of the leaves is observed, where the bottom of the leaves is soft, yellow and bright, and "green and green belly red borders" are obviously of the top grade, and the opposite is inferior.

The birthplace of Tieguanyin is in Xiping Town, Anxi County, Quanzhou City, Fujian Province. Anxi County, Fujian Province is not only the hometown of the world's famous tea, but also the birthplace of the national famous tea oolong tea, the working people of Anxi, Fujian Province created and invented green tea in the third to thirteenth years of the Yongzheng Dynasty of the Qing Dynasty (1725 1735), which was first introduced to northern Fujian and then to Taiwan Province. Tieguanyin because of its excellent quality, unique fragrance, imitation of each other in various places, has spread throughout southern Fujian, northern Fujian, Guangdong, Taiwan and other oolong tea areas, in the 70s of the 20th century, Japan blew the "oolong tea fever" and swept the world.

Distinguishing the quality of Tieguanyin can be carried out from the appearance, aroma and taste.

1.Appearance

In terms of appearance, the appearance of high-quality Tieguanyin is fat and round, heavy and even, with a dragonfly head and obvious sand green, while inferior Tieguanyin tea is loose, bright in color and textureless.

2.Aroma

In terms of aroma, the aroma of high-quality Tieguanyin is high, long and pure, while the aroma of low-quality tea is redundant and not obvious.

3.Taste

In terms of taste, the high-quality Tieguanyin soup is orange and translucent, with a mellow taste and obvious sweetness, while the inferior tea has a thin taste and obvious astringency.

Origin of the name

At the end of the Tang Dynasty and the beginning of the Song Dynasty, there was a monk surnamed Pei who lived in the Anchang Courtyard of Shengquanyan on the eastern side of Anxi Xima Mountain, and he made tea by himself and taught the villagers, who called tea a holy tree. In the sixth year of Yuanfeng (1083), Anxi was in great drought, and invited the master of Puzu to pray for the test of Yuguo, and the villagers stayed in Qingshuiyan, and he built a temple to repair the road to favor the villagers. When he heard about the medicinal effects of the holy tea, he traveled hundreds of miles to the Shengquan Rock to ask the villagers for advice on planting and making tea, and transplanting the sacred tree.

One day, Master Puzu (Qing Shui Patriarch) bathed and changed clothes after going to the holy tree to prepare to pick tea, found that there was a beautiful phoenix ** tea red buds, and soon there was Shanqiang (commonly known as the little yellow deer) to eat tea, he saw this scene, very sighed: "Heaven and earth creation, really holy tree." Patriarch Shimizu returned to the temple to make tea and made tea with the holy spring, he thought:

Sacred birds, sacred beasts, and monks share the holy tea, and the heavenly saints also. Since then, Tiansheng tea has become his holy recipe for treating the villagers.

Patriarch Shimizu also passed on his own way of growing and making tea to the villagers. At the foot of Nanyan Mountain, a retired hunting general "Oolong", because he went up the mountain to pick tea and hunt, he unintentionally invented the shaking green process and fermentation process, and the Tiansheng tea made has a more aromatic and mellow taste. The villagers learned from him, and in the future, the tea made with this process was called oolong tea.

Wang Shirang took leave to return to his hometown to visit relatives and friends, and found this tea at the foot of Nanyan Mountain. In the sixth year of Qianlong (1741), Wang Shirang was summoned to Beijing to pay homage to Fang Bao, the waiter of the Ministry of Rites, and brought tea to him. After the bud product, he felt that he was a treasure in the tea, so he transferred to Qianlong, Qianlong summoned Wang Shi to ask where the tea came from, Wang said the ** of tea, Qianlong carefully observed the tea leaves like Guanyin, the face was as heavy as iron, and it was given the name "Tieguanyin".