How to choose Tieguanyin, I want to give it away, how to choose Tieguanyin

1. Look: high-quality Tieguanyin tea strips are curly, strong and heavy, with a green pedicle and a green belly and a dragonfly head, with fresh color, sand green, red spots, and white frost on the leaf band. Listen:

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 voice is dumb.

2. Color: The soup color 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 the luster of the silk surface, which is the top, and the soup color is dark red.

3. Smell the fragrance: 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.

4. Rhyme: The ancients had a wonderful saying that "before tasting the taste of nectar, smell the holy fragrance first". 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 the tea with stems is stronger, and the tea with stems is fresher. It depends on personal preference.

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Look online for good sales.

1.Form factor

It is mainly to observe the shape, color, uniformity and aroma of tea and rice of Tieguanyin. Where the appearance is fat, heavy, the color is sand green, and the aroma of dry tea (tea rice) is pure, this kind of tea, that is, the characteristics of Guanyin, are obviously high-grade tea; On the contrary, it is inferior tea.

2.Wet evaluation quality

Tea leaves are brewed with boiling water to identify their aroma, soup color, taste and leaf bottom.

(1) Smell the aroma:

First smell whether the aroma is prominent, and then distinguish the aroma between high and low, long, strong and weak, and pure turbidity. When smelling incense, a combination of hot, warm and cold smelling is used. Where the aroma is prominent, the aroma is high, and the fragrance is long, it is the top grade; Otherwise, it is a defective product.

(2) Taste:

Use a teaspoon to scoop an appropriate amount of tea soup (not too much), and suck and roll it in the mouth through the tongue, so that the taste cells in each part of the mouth can make a comprehensive taste sense. All those with mellow taste, mellow and refreshing, thick but not astringent, and rich in the characteristics of variety "charm" are all of the highest grade; Otherwise, it is a defective product.

(3) Look at the color of the soup:

Look at the color of the tea soup, light and dark, turbidity, etc. Where the soup is orange and bright (referred to as mung bean soup) is the top grade; The turbid ones are defective.

(4) Bottom of the leaf:

Tea leaves brewed with boiling water (called "leaf bottom", commonly known as "tea residue") are poured into a dish filled with clean water and the bottom of the leaves is observed. Where the bottom of the leaf is soft and the "green pedicle and green belly" are obvious, they are all of the highest grade; Otherwise, it is a defective product.

To give gifts to the elders, you can send firewood to burn Tieguanyin.

The effect of wood-fired Tieguanyin.

Wood-burning Tieguanyin is the use of the ancient firing technique 280 years ago, that is, with red bricks to start the stove, iron tripod frying, firewood.

For fuel, it is handmade.

Tieguanyin, which has a unique fragrance and nutritional value, is an old word that integrates traditional skills and has the most local characteristics.

No. tea. Of course, it is also a special tea that tourists from all over the world cannot miss when they visit this sea garden in Xiamen.

Compared with ordinary Tieguanyin, the taste of firewood burning Tieguanyin is more mellow and natural, and it also has a faint firewood fragrance, and.

Guanyin is full of rhyme. However, due to the fact that it is purely handmade, it is quite labor-intensive and material-intensive to produce, and now the production of Tieguanyin is basic.

Fully mechanized, this ancient method of frying wood-fired Tieguanyin is becoming less and less, and of course it is more precious.

The effect of wood-fired Tieguanyin.

1. Organic ingredients.

Wood-fired Tieguanyin is the same as ordinary Tieguanyin, and tea contains tea polyphenols, plant alkalis, proteins, amino acids, and vitamins.

Rich organic chemical components such as biogenics, pectins, organic acids, lipopolysaccharides, sugars, enzymes, etc. In addition to this, it contains:

The essential macroelements potassium, calcium, sodium, magnesium, phosphorus and trace elements such as fluorine, selenium, zinc, aluminum, and other mineral elements.

In addition, because the firewood burnt Tieguanyin is made of artificial firewood fried green and slowly roasted, it contains tea polyphenols, catechins, and amino groups.

The content of acid is significantly higher than that of ordinary Tieguanyin.

2. Health efficacy.

In addition to the medicinal health care functions of general tea, Tieguanyin also has obvious prevention and treatment of tooth decay, blood lipid reduction and anti-inflammatory.

anti-allergy and beauty, **, anti-aging and other unique effects. In addition, after years of research by scientists, it has been confirmed that the iron view.

The tea polyphenols and vitamins in the sound can inhibit the oxidation of low-density lipoproteins in the blood, which is important for the prevention and treatment of coronary heart disease

Cardiovascular and cerebrovascular diseases such as hypertension and arteriosclerosis play a certain role.

True or false, I see that you can't tell the difference between the wide barrier now, and you may not be able to understand it.

You should go to the retail store and buy it from your friend Hengzhi who likes the taste.

Tieguanyin may not be true, but the right taste is a good tea.

Hehe, I am a tea Shen liquid farmer myself, and I also sold a few points of Internet Tieguanyin.

That's a lesson.

There is no truth or falsehood, only the difference in quality, **80-2000 a catty.

Hello, when you buy Tieguanyin, you can identify it from the following 5 parts, don't listen to the salesman's boast, soak a pot and try it.

1. Appearance: Judging from the degree of tightness, uniformity and pleasing to the eye.

Appearance: It is the firmness and compactness of the dry tea particles. The tighter the knot, the better, and the looser the worse. Usually when making tea, some people pick up the lid cup and shake it up and down, listening to whether the sound of the tea hitting the lid cup is crisp and pleasant, which is a manifestation of the degree of particle tightness.

Uniformity: It is the uniformity and neatness of the size of the dry tea particles. The more homogeneous the better, and the larger the difference in particle size, the worse.

Eye-pleasing (pleasing to the eye): The more emerald green or jet-black the surface color of dry tea, the better, and the darker and darker the discoloration.

2. Smell the aroma: judge from the purity, strength and durability.

The aroma is rich and long-lasting, with orchid aroma, raw peanut kernel flavor, coconut aroma or fruit sweet aroma, etc., the breath is pure, and the long-lasting aroma is the top tea. If the aroma is not pure, the aroma is weak, and it is not long-lasting, it is a poor quality tea.

3. Look at the color of the soup: judge from the goldenness, clarity and brightness.

The tea soup has a moderate golden yellow, clear to the bottom, and bright and dazzling, which is the better quality of Tieguanyin, and vice versa, the tea of poor quality.

Tieguanyin tea soup.

Fourth, the taste: from the degree of refreshingness, fullness, sweetness to judge.

Refreshingness: The tea soup enters the mouth, the taste is sweet and refreshing, and it feels good, which is good tea; On the contrary, it is a tea of poor quality.

Fullness: The tea soup should have a strong tea taste in the mouth, not too light, not too bitter and too astringent. If the taste is too light or too bitter and astringent, it is not a high-quality tea, but this is premised on brewing specifications.

Sweetness: After drinking the tea soup, the mouth and throat will slowly become rich and sweet, the more obvious the sweetness effect, the better, and the less obvious the sweetness, the worse.

Fifth, look at the bottom of the leaf: judge from the tenderness, fertilizer thickness, and whiteness.

Tenderness: After the tea leaves are brewed four or more times, the more the tea residue sinks downward, the better, and the more the tea residue gathers, the better, indicating that the tenderness is good. If the tea grounds are loose, the worse it will expand and arch upwards.

Fertilizer thickness: the thicker the leaves of the tea dregs, the better, and the thinner the worse.

Whiteness: That is, the tea leaves are brewed to the end of the tea taste is light, no longer brewed, after the cup lid is opened for about 2 minutes, the tea residue leaves are whiter and better, and the darker and darker the discoloration, the worse.

Tieguanyin tea is thick.

The above is what Tea Reserve provides for you, if it helps, hopefully.

Tieguanyin tea and Dahongpao are synonymous with oolong tea in southern and northern Fujian. One of the 64 varieties of tea trees in southern Fujian is Tieguanyin tea. Minnan oolong tea has "four flowers", among them, Tieguanyin tea is the most famous of the "four flowers".

Tieguanyin is very famous, there are many well-known brands of Tieguanyin, the more common are: Anxi Tieguanyin, Bama Tieguanyin. I believe that it is more reliable to choose from well-known brands.

Gospel Tea takes the famous Tieguanyin Tea Township Anxi as the production base, and has its own tea garden, which is self-produced and sold, giving full play to the advantages of the birthplace of Tieguanyin in terms of product quality, and constantly developing the selected tea with modern taste.

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.

In general, there are a few points. Look: high-quality Tieguanyin tea strips are curly, strong and heavy, with a green pedicle and a green belly and a dragonfly head, with fresh color, sand green, red dots, and white frost on the leaf band.

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 voice is dumb.

Color: The soup color is golden, bright and clear, and the bottom of the leaf is thick and bright after the tea is brewed and opened (one of the characteristics of Tieguanyin tea, the back of the leaf is curled), and it has 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 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, smell the holy fragrance first". 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 the tea with stems is stronger, and the tea with stems is fresher. It depends on personal preference.