How to taste Tieguanyin, teach you how to choose Tieguanyin

Let me tell you briefly: first of all, you should taste good tea. 1：

The utensils should be brewed with a purple clay pot (recommended) or a Sancai cup (covered bowl), and the purple clay pot should be poured into the fair cup through the strainer, and then the tea soup in the fair cup should be poured into the tea cup to drink. (If you don't know the scientific name of the appliance, you can check it out) 2: Water selection:

From good to bad, mountain spring water, pure water, well water, tap water. Because tap water contains chlorine gas (for disinfection), it is best to boil it overnight or for 10 minutes after receiving the water to let the chlorine gas dissipate, otherwise it will affect the taste of tea leaves and tea oil on the surface of the tea soup. 3：

Time purple clay pot tea head brew does not drink and pour it out, and then make tea time for about 1 and a half minutes out of the soup, two bubbles about 2 and a half minutes out of the soup, three bubbles about 4 minutes out of the soup, and then master it yourself, as long as it is not light or thick. (Tieguanyin can be brewed 7 bubbles) 4: Xuanyu Xuan sip and drink immediately, also called drinking roasted tea.

Remember not to let it go for a while before drinking) Precautions: 1: Tea leaves should not be in direct contact with hands (it will be stained with peculiar smell).

2: When tasting tea, do not drink it in one gulp or enter it in your mouth, but stay in your mouth for a while (there are five flavors in tea, which are: sour, sweet, bitter, astringent, and first), so that different places on the tongue can fully experience the tea soup (such as:

The base of the tongue is sensitive to bitterness, etc.). 3: Before tasting tea, you should smell its fragrance, (Tieguanyin belongs to the floral type, with a faint orchid fragrance) 4:

Experience Guanyin rhyme (you can only drink more, Guanyin rhyme is unspeakable, only Tieguanyin has Guanyin rhyme, even if you ask the tea saint Lu Yu, you can't give you what is called Guanyin rhyme) 5: Spring Guanyin is peaceful, Spring Guanyin is strong (that is, the proportion of the above five flavors is different) I don't know if it will help you? ]

To understand the fragrance, we must also have an understanding of the Tieguanyin production area. Tieguanyin tea is closely related to the place of origin, and the quality of Tieguanyin produced in different origins is different. The same Tieguanyin variety, within a few kilometers, has different performances.

Tieguanyin is divided into raw tea (original semi-finished tea) and cooked tea (finished tea). The former is a raw tea, unstemmed, unbaked, and contains high tea polyphenols, tea tannins, and tea chloric acid. Therefore, it is normal for some raw teas to have a bit of green astringency.

The way to avoid this taste is to remove the stem of the tea and then roast it, but not rush to roast, but slow roasting. I love to drink the little farmer's Tieguanyin, mainly after drinking for a long time, I am used to drinking, now I don't drink, I really feel uncomfortable, I really feel the taste is top, you can go to ** there to find this "small farmer tea industry", the boss's attitude is very enthusiastic, every time the service is very thoughtful, and the delivery is very timely, will not delay time, in short, if you want to drink you can drink it, the taste is very good. Follow-up:

Will it be expensive? ：

No, it's very affordable. Testimonials for the future:

It was best to use a gaiwan kung fu tea set. If you need Tieguanyin, I recommend buying it online, I think there is no problem with buying things online as long as you keep an eye on it, find one, ask more online, and immediately know whether it is good or bad, and it is best to choose the kind of reputable, I myself am in the **store,Directly enter the CQP18 to buy Tieguanyin,I think the quality is not bad,The taste is also quite delicious,I think it is more sweet and refreshing to drink,**There is also more affordable, But I like this because if you are not satisfied, the tea can be returned directly, I think it is more secure, hehe, just a personal opinion. ]

Introduction: How to choose a good Tieguanyin tea? With the listing of fresh autumn tea Tieguanyin, there are many netizens who care about this topic, although the identification of high-quality Tieguanyin is a profound knowledge, but I have summarized a few simple and basic identification methods, which are enough for us to use in our usual drinking.

As most laymen, drinking 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: high-quality Tieguanyin tea strips are curly, strong knots, heavy, in the shape of a green pedicle and a green belly dragonfly, the color is fresh and moist, the sand is green, the red spots are bright, and the leaves are band hoarfrost.

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

Color: The color of the soup is golden, bright and clear, the bottom of the leaf is thick and bright after the tea is brewed (one of the characteristics of Tieguanyin tea, the back of the leaf is curved), with a silk luster, which is the top, and the soup color is dark red.

Smell: The fragrance of the high-quality Tieguanyin tea soup is fresh, and the cup is lightly smelled when the lid is opened, and its unique aroma is fragrant and fragrant, and it is rich and long-lasting, which makes people feel intoxicated. It has the reputation of "seven bubbles with residual fragrance".

Recent experimental studies at home and abroad have shown that Anxi Tieguanyin contains the most abundant types of aroma components, and the proportion of aroma components at medium and low boiling points is significantly greater than that of oolong tea made from fresh leaves of other varieties of tea trees. Therefore, the unique aroma of Anxi Tieguanyin is pleasant and intoxicating, a cup of Tieguanyin, the lid of the cup is immediately fragrant, and the room is full of fragrance.

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.

As for the unique "Guanyin rhyme", what is the meaning? So far, the tea people have not been able to explain clearly, so they have to leave it to the future generations to judge, which is also the charm of Anxi Tieguanyin.

There are two forms of Tieguanyin on the market, one is Mao tea and the other is refined tea, the difference between the two is that Mao tea has a stem, and the selection has been removed. The tea after the fresh leaves have been processed through the initial process is called Mao tea. Due to the constraints of factors such as origin, variety, cultivation technology measures, season, initial production conditions, and initial production technology, Mao tea is relatively rough, and both the external form and the endoplasmic style are relatively complex and inconsistent.

After the wool tea has been screened, sorted, piled up, roasted and other processing technologies to make it meet the specifications of the finished tea, this kind of tea is called refined tea. The taste of Anxi Tieguanyin's stemmed tea is stronger, and the stemmed tea is fresher, depending on your personal preference.

How to choose Tieguanyin Method 1: Look at the appearance

Mainly observe the shape, clarity, color and aroma of tea fragrance of Tieguanyin. All tea leaves with fat, heavy, green color, and pure aroma of dry tea are all high-grade teas; On the contrary, it is inferior tea.

How to choose Tieguanyin Method 2: Smell the aroma

Smell the aroma first whether it is prominent, where the aroma is prominent, the aroma is high, and the fragrance is long, it is the best grade; Otherwise, it is a defective product.

How to choose Tieguanyin's'Method 3: Taste the taste

Use a teaspoon to take an appropriate amount of tea soup to taste, where the taste is mellow and mellow, thick but not astringent, rich in variety "charm" characteristics, are the top grade; Otherwise, it is a defective product.

Method 4 of how to choose Tieguanyin: look at the color of the soup

Look at the shade of the color, light and shade and turbidity of the tea soup. Where the soup color is orange and bright, it is the best grade; If the soup is dark and cloudy, it is defective.

How to choose Tieguanyin method five: look at the bottom of the leaves

After brewing, pour the tea leaves into a gaiwan filled with water and observe the bottom of the leaves. Where the bottom of the leaf is soft, yellow and bright, and the "green pedicle green belly red border" is more obvious, it is the top grade; Otherwise, it is defective.

It's not how to taste, it's how to brew,,, pay attention to the water quality, water temperature, and the amount of tea, just fine.

When buying tea, I mind that you'd better try it first. To judge the standard of Tieguanyin, we must first look at the tea rice, the tea rice must be tightly knotted, the color is sand green, and the color of a brew of tea must be uniform. Another is to look at the color of the tea soup.

The fragrant tea soup is golden brown. The fragrant tea soup is a little yellow-green and very clear. It also depends on the bottom of his leaves, the bottom of the leaves of good tea is relatively thick, and the leaves are relatively complete.

The tea is very smooth to drink, the taste is fuller, and the sweetness is faster. The most important thing is that the taste of this tea is not to your liking when you drink it.

How Tieguanyin determines its quality.

Mainly with the help of sight, smell, taste and touch, the quality of tea is determined by looking, smelling, touching and tasting. The so-called look is to look at the shape of the tea, the shape and color of the tea, and the tenderness, evenness and soup color of the tea. The second smell is to smell the aroma of tea, which is carried out by a combination of dry smell and wet smell after brewing tea.

Three touches, just like touching the body bones of the tea, heavy and light, smooth and rough, as well as grinding by hand, estimating the level of tea water, etc. Four tastes, that is, when buying tea, where "not accurate", you may wish to make a cup and taste the taste.

Brown dry tea is beautiful with green, dark green and green color is the top, and the dark tea is secondary, but at present, there is little difference in the color of the light hair Guanyin, and there is no clear boundary between low-end, middle-end and high-end teas, so there is no need to be demanding.

Tea shape has always been the beauty of particle compaction, but now the light fermentation Anxi Tieguanyin is generally not compacted (compared with the traditional Guanyin), which is mainly due to manufacturing reasons, such as too tight particles are more difficult to remove stems, repeated kneading work intensity is also large, there is no improvement effect on the endoplasm, so the degree of particle compaction is also not enough as a judgment standard for high, medium and low-end tea.

The uniformity of the particles affects the perception very much, but the uniformity of the tea shape is achieved by careful selection in the later stage, and has no effect on the intrinsic quality of the tea.

For cost reasons, the vast majority of Tieguanyin will not be absolutely uniform, unless it is done to meet the market demand for luxury goods.

The next step is to start brewing, and the first thing to do is to smell the aroma.

First of all, we rush into the water, quickly wash the tea, re-enter the water, soak it for about 10 seconds to open the lid and smell the fragrance - many tea lovers think that the high fragrance is good tea, which is a very general and inaccurate standard; Some tea lovers even think that the fragrance is high to the punch is a good tea, which is a very classic misunderstanding, in the local procurement evaluation standards, the cover incense index includes three aspects: one is the type of incense, we refer to it as "fragrance type"; the second is the high degree of incense; The third is the durability of the incense. Tea soup color:

Whether it is light green, light green with yellow, light yellow with green or golden yellow, the color is bright and bright, followed by the dark color, but in general, the color of the tea soup is a secondary indicator.

Standard amount of tea. When the bottom of the leaf is opened, it is flush with the highest part of the bowl or slightly convex, and the high-grade Tieguanyin requires that it can brew eight water (eight water begins to show water taste) or more, if the requirements are more demanding, to 10 water (10 water begins to show water taste) is also a normal standard; Mainstream tea products generally require more than 7 water, and entry tea products are required to be able to be more than 5 water - the bubble resistance largely depends on the raw materials, but some tea green Tieguanyin is good, it may be mined earlier because of the reason of catching up with the sky, the tea green is very tender, and the foaming resistance of the products is mostly about 5 water (5 water begins to show water taste). Some of the older raw materials of Tieguanyin may also only be able to withstand 5 bubbles. Tieguanyin, which has no taste after three waters (the drinker is a light taste), is undoubtedly of low quality.