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Anonymous users2024-02-06Anxi County, Quanzhou City.
Tieguanyin tea, a traditional Chinese famous tea, belongs to the category of green tea and is one of the top ten famous teas in China. It is native to Xiping Town, Anxi County, Quanzhou City, Fujian Province, and was found in 1723-1735. "Tieguanyin" is not only the name of tea, but also the name of tea tree varieties.
Anxi has a long history of tea production, unique natural conditions, and excellent tea quality.
The organic chemical components and inorganic mineral elements in tea contain many nutrients and medicinal components. Organic chemical components mainly include: tea polyphenols, plant alkaloids, proteins, vitamins, pectins, organic acids, lipopolysaccharides, sugars, enzymes, pigments, etc.
The organic chemical components contained in Tieguanyin, such as tea polyphenols, catechins, and a variety of amino acids, are significantly higher than those of other teas.
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Anonymous users2024-02-05Tieguanyin originated in Anxi County, Fujian Province during the Qing Dynasty, and the specific location should be Xiping Town in Anxi County, Quanzhou City, Fujian Province. Tieguanyin, Chinese traditional famous tea, belongs to the green tea category, Tieguanyin is not only the name of tea, but also the name of the tea tree, 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 are seven bubbles with the reputation of aftertaste.
Tieguanyin's bubble method.
First of all, warm the cup, then take an appropriate amount of tea into the cup, pour boiling water, soak Tieguanyin to use 100 degrees of boiling water, because the first tea is mainly to wash tea, and do not drink, so it is good to rush out quickly, the second tea is usually soaked for 15 seconds, of course, the intensity of the tea can be adjusted slightly according to your own preferences.
Classification of Tieguanyin.
According to the degree of fermentation and the production process, Tieguanyin finished products can be roughly divided into three types: clear fragrance type, strong fragrance type, and aged fragrance type.
Fragrance type Tieguanyin: The fragrance type has a relatively light taste, a slight sweetness on the tip of the tongue, and is biased towards modern craftsmanship, and has the largest share in the market. The color of the fragrant Tieguanyin is emerald green, the soup is clear, the aroma is rich, the floral fragrance is obvious, and the taste is mellow.
Strong fragrance type Tieguanyin: strong fragrance type has a mellow taste, high aroma, and is relatively sweet, which is a product made of tea roasted and reprocessed by traditional technology. The strong fragrance type Tieguanyin has the characteristics of fragrant, thick, mellow and sweet, the color is black and bright, the soup color is golden, the aroma is pure, and the taste is heavy.
Aged fragrance type Tieguanyin: Aged fragrance type, also known as old tea or ripe tea, is made of strong fragrance or light fragrance type Tieguanyin after long-term storage and repeated reprocessing, and is also a semi-fermented tea. The aged fragrance type Tieguanyin has the characteristics of thickness, mellowness, moistness and softness, and is characterized by black color, rich soup, sweet and mellow, and agarwood condensation.
Its characteristics and taste are close to Pu'er tea, black tea, and dark tea, and it has a heavy history and cultural precipitation.
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