How to identify the price of Guanyin tea? What kind of tea does Guanyin tea belong to?

Identification ** is to see *** bad identification of fine Tieguanyin is a profound knowledge, Anxi famous tea master and old tea people can identify the quality of tea by smelling the fragrance, the high can taste where the tea is produced in what village, a few years of tea trees, the characteristics of the outstanding can also taste from the hands of the famous tea master. Laymen can start from "observing 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.

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. True** You won't know, you can only know about it.

Identification of the grade standard of Anxi Tieguanyin.

First smell the tea; The biggest difference between Tieguanyin and other teas is its unique orchid fragrance, a good Tieguanyin has a sharp orchid fragrance after brewing, but it should be noted that the more fragrant the dry tea, the better;

secondly, taste; Good tea has a smooth entrance and no bitterness (note that this is the key point), and immediately after swallowing, I feel that my throat is sweet, and the taste is full and mellow.

Finally, look at the tea soup; As for the color of the tea soup, it is related to the degree of tea, and there is no need to ask too much, but it is necessary to pay attention to whether the tea soup contains fragrance, so as to avoid the shortcomings of the tea fragrance floating but not flavorful.

The question you are asking is so advanced that only the dealer knows the real **.

Guanyin tea is both Tieguanyin, a traditional Chinese famous tea, belonging to the green tea category, and is one of the top ten famous teas in China. 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, and the base county and city of Fujian Province's oolong tea export. Anxi has a long history of tea production, unique natural conditions, and excellent tea quality.

When drinking, use a small earthenware pot or cup (small cup), first blanch it with boiling water, and then fill the pot with tea leaves equivalent to one-half to two-thirds of the pot's capacity, and brew with boiling water.

The first two dishes of tea are usually discarded, because the tea leaves are still dusty, and the burnt taste is slightly heavier, which is not suitable for the mouth. These two dishes of tea are used to warm the teacup, and after two waters, the teacup is also warm. The third boiling water is poured into the pot, and after 1 to 2 minutes, pour the tea into a small cup.

Tieguanyin belongs to a kind of yellow tea, between green tea and black tea, belongs to semi-fermented tea, and some say that it is a kind of oolong tea (green tea), and the ancient books record that it belongs to green tea, so to be exact, it should belong to "green tea".

How to identify Tieguanyin

First: Dry tea is tightly knotted and the sound of throwing a cup is crisp for autumn tea

When identifying, take a little dry tea and throw it into the bowl, and make a crisp sound that is autumn tea, if the sound is dull, it should be summer tea. The reason is that the shape of authentic Tieguanyin autumn tea is tight, and it has the characteristics of thick, solid and heavy appearance, and the natural sound of throwing the cup is loud, while the appearance of the summer tea is loose and light, and the sound of throwing the cup is of course relatively dull.

Second: Dry tea is fresh green and shiny for autumn tea

The color and gloss of dry tea is also one of the more intuitive identification methods. Authentic Tieguanyin autumn tea, its dry tea color should be bright green, so it is not difficult to identify. Take a little dry tea under the light, if it is green and shiny, it is the beginning of autumn; If the color is dark and lacks gloss, it is generally summer tea.

However, if the tea leaves are the color of spring tea, that is, the color of black oil (like the color of persimmon frost), then it is not only a spring tea, but also of high quality. Zhengqiu tea.

Third: those with fresh fruit fragrance are autumn tea

After Anxi Tieguanyin autumn tea is brewed, the biggest feature of its smell is that it has the fragrance of fresh fruits and flowers, that is, the so-called fragrance. Based on this identification, if it does not have this odor characteristic, it can basically be determined that it is non-autumn tea. From the smell point of view, the biggest difference between Anxi Tieguanyin autumn tea and other seasonal tea is the easiest identification method for ordinary people to master.

If it is summer tea, the smell characteristics are mainly similar to fishy taste.

Fourth: the bottom of the leaf is soft for the autumn tea

Take out two or three pieces of tea that have been brewed several times, and look closely, if the bottom of the leaves is concave and soft, it can generally be identified as the Tieguanyin of the Middle Autumn; If the bottom of the leaf is stiff and rough, it can be judged that it is not the autumn Tieguanyin.

These four methods are more intuitive and easy to understand, you can choose a kind of test, you can also choose a variety of comprehensive tests, if the four methods are tried, all do not meet the above characteristics, that is, it can be judged that it is not Zhengqiu tea.

Therefore, "buying the right tea" is to first clarify the personality and taste of tea; The "right way" lies in the buyer's targeted selection of tea produced in the tea producing area that meets the requirements of his own personality and taste.

1. Distinguish from its appearance, only the tea made with Tieguanyin tea tree can be called Tieguanyin, and the finished tea made by Tieguanyin is curly, tightly knotted, heavy, and has a feeling of heavy bones like iron. Most of the fake teas on the market that pretend to be Tieguanyin have delicate buds and leaves, generally slender strips, or flattened, with no light and more cyan, and the black part is dark yellow or withered yellow.

2. Distinguish from its interior, that is, the brewed tea and the bottom of the brewed tea. Most of the fake tea of Tieguanyin has a peculiar smell, such as grass, yellow, and medicinal taste. However, due to the good fire power, some fake teas have no obvious peculiar smell, and most of the taste is sour and astringent, special-shaped sweet, bitter or medicinal taste.

3. The main vein of the real Tieguanyin tea is obvious, with reticulated side veins, and the branch veins do not shoot the edges, bending upwards in two-thirds of the way, connecting the upper vein, and the leaf veins bulge to form a wavy shape. The veins of Tieguanyin fake tea are generally radial until the edge, not forming a network, and the leaf veins are generally smooth.

4. The edges of Tieguanyin real tea are obviously jagged, while some fake teas have no jagged edges, but some have inconspicuous jagged edges.

5. The cuticle of the leaf epidermis of Tieguanyin real tea is relatively smooth. The cuticle of the false leaves is thin and rotten, making it easy to peel. The background color of Tieguanyin fake tea is yellow and white, withered yellow, and bluebird.

6. From the tea sample, only by the naked eye, it is difficult for ordinary people to see the difference between true and false, and the most reliable way to distinguish the variety is to drink to better distinguish the real Tieguanyin.

7. The basic principle of buying authentic Tieguanyin is to throw less leaves, flush more, and soak for a long time. In this way, the advantages and disadvantages of tea will be fully presented and can be seen at a glance.

The classification of Chinese tea is broadly divided into six categories. Oolong tea is one of the categories, and in the oolong tea category, it is divided according to the different characteristics of origin and persistence: Northern Fujian oolong tea, Southern Fujian oolong tea, Guangdong oolong tea, and Taiwan oolong tea.

Among them, northern Fujian oolong tea is represented by Wuyi rock tea; Minnan oolong tea is represented by Tieguanyin; Guangdong oolong tea is represented by phoenix single bush' and Taiwan oolong tea is represented by frozen top oolong.

Oolong tea, also known as "green tea", is a semi-fermented tea, with the mellow of black tea and the fragrance of green tea, oolong tea due to the special nature of the tea tree variety and the formation of a unique flavor, different origins, its quality difference is also very obvious.

Tieguanyin is not only the name of tea, but also the most complicated and labor-intensive oolong tea making technology. The orthodox Tieguanyin has a unique "Guanyin rhyme", and the amber tea soup wafts the aroma of ripe fruits, and the sweet aftertaste is long, which can be described as "seven bubbles with residual fragrance". The ancients had a saying that "before tasting the smell of nectar, smell the holy fragrance first".

Guanyin King Guanyin King is actually a kind of Tieguanyin, and generally Tieguanyin is semi-fermented tea. Guanyin King is warm, cold, warm stomach, green tea is cool, clear heat, refreshing. Guanyin King is baked by semi-fermentation, and when fermented, the tea leaves turn into red oxides under the action of oxidases, becoming black tea.

In addition to containing a variety of water-soluble vitamins, black tea is also rich in trace element potassium, and 70% of the potassium can be dissolved in the tea after brewing. Potassium has the effect of enhancing blood circulation in the heart and can reduce the consumption of calcium in the body. Because the manganese contained in black tea is one of the indispensable elements of bone structure, drinking black tea often is also beneficial to bone strength.

Jin Guanyin, also known as Mingke No. 1, was bred by cross breeding method from 1978 to 1999 with Tieguanyin as the female parent and Huang Dan as the paternal parent. The green tea made by Jin Guanyin has a green appearance, a floral fragrance, a mellow taste, and a high production rate. Jin Guanyin is not only a precious natural drink, but also has a good beauty and health care function.

Through scientific analysis and practice, Jin Guanyin contains high amino acids, vitamins, minerals, tea polyphenols and alkaloids, has a variety of nutrients and pharmacodynamic ingredients, with clear heart and eyes, sterilization and anti-inflammatory, beauty and anti-aging, anti-cancer, blood lipids, cholesterol reduction, cardiovascular disease and diabetes and other effects, well-known.

Half leaf Kannon. "Half Leaf Guanyin" is the first shared product jointly developed by Xinshan Tea Industry and Anxi Gaoyan Tea Factory after signing the "Brand Sharing - 2009 High-tech Strategic Cooperation", the production process of "Half Leaf Guanyin" is roughly similar to the traditional process but ingenious: the selection of high-grade high mountain tea green (pure leaves), before and after the rough production, a new cutting process is added, and the middle stem of the tea green leaves is removed with special tools, and at the same time the various components of the original leaves are not damaged. The related production process is relatively complex, strict requirements for various production technologies, its shape, taste and color and other aspects are more excellent, about 15 catties of tea green can produce a catty and a half leaf Guanyin, and in the cutting process, a lot of manpower needs to be invested, and the two costs are destined to be half a leaf Guanyin must be positioned as a high-end Tieguanyin tea.

Tieguanyin is oolong tea, this kind of tea is also called green tea because of its green brown appearance, and I personally feel that it is more accurate to call brown tea. In essence, Tieguanyin belongs to semi-fermented tea, that is, the tea leaves are half fermented before they are fried. While green tea is not fermented, black tea is fully fermented.

In recent years, the degree of fermentation of Tieguanyin has decreased, and it is a little greener, more like green tea.

Tieguanyin belongs to green tea

Tea in our country has.

Green tea (West Lake Longjing, Guiping West Mountain Tea.

Black Tea (Keemun Black Tea, small black tea.

Green Tea (Tieguanyin, Da Hong Pao.

Black tea (Guangxi Liubao tea, Pu'er tea. White tea, yellow tea.

Guanyin is also known as oolong, also known as green tea.

Tea evaluation is a comprehensive evaluation of six factors of tea shape, color, aroma, taste, soup color and leaf bottom through human senses (sight, smell, taste and touch). The evaluation method is a two-pronged process: "dry look" and "wet assessment of the endoplasm (flushing blisters)".

1. Appearance: Mainly to observe the appearance, 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 the top tea, and the opposite is the inferior tea.

2. Wet evaluation quality: After the tea is brewed with boiling water, its aroma, soup color, taste and leaf bottom are identified.

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 dull. 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 best grade; Otherwise, it is a defective product.

2) Taste: Scoop an appropriate amount of tea soup with a teaspoon (not too much), and suck and roll in the mouth through the tongue, so that the taste cells in various parts 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) Look at the bottom of the leaves: The tea leaves brewed with boiling water (called "leaf bottom", commonly known as "tea residue") are poured into a dish filled with water and the bottom of the leaves is observed. Where the bottom of the leaf is soft, yellow and bright, and the "green pedicle green belly red border" is obvious, it is the top grade; Otherwise, it is a defective product.