What is the audit of Tieguanyin? 10

You can go to a regular and larger national chain store.

If the buying price is between 200 and 300, you can drink it first.

No matter how cheap it is, it belongs to the low-end one.

When you get acquainted with it, learn more from online books.

You can buy high-grade ones.

Tieguanyin is divided into different flavors according to different processes, and large stores will introduce you to it, if the quality cannot be guaranteed in reality, it is even more untrustworthy on the Internet, and there are a few people who really understand tea to buy it online?

Basically, it's cheaper and more than that.

The general customers on the market divide Tieguanyin into 4 types of fragrance: light fragrance, strong fragrance, floral fragrance and rhyme fragrance. No matter what flavor has nothing to do with the grade of Tieguanyin, let's talk about the tasting method of the special Tieguanyin:

When not brewed, the shape is fat, heavy, the color is sand green, each grain of the special Tieguanyin is generally a bud and a leaf, the buds are dark green and blue, 100 grams of special Tieguanyin are put in the white porcelain plate, most of the surface area of each grain of tea rice is dark green and blue, then each grain is roasted from a single bud, the aroma is pure, and the autumn tea Tieguanyin is better than the spring tea Tieguanyin.

After brewing (to brew with boiling water at 100 degrees Celsius, because Guanyin is a semi-fermented tea, only boiling water can be brewed tea rice), the aroma of the special Tieguanyin is prominent, clear and high, and the fragrance is long; The soup is orange and bright (referred to as mung bean soup); The tea leaves brewed by boiling water (called "leaf bottom", commonly known as "tea residue") are poured into a dish filled with water, and the leaf bottom is soft, yellow and bright, and the "green pedicle and green belly red edge" are obvious.

When the tea soup is entered, the tongue is sucked and swirled and rolled in the mouth, so that the taste cells in each part of the mouth can make a comprehensive taste sense. It feels mellow, mellow and refreshing, thick but not astringent, and rich in the simple charm of its defining fragrance variety.

Sourced from Taoming.com.

You can sell Fengshan brand Tieguanyin to drink, and the quality of the brand can be guaranteed.

The production process of Tieguanyin is relatively complex.

Picking green. The harvesting technology of Tieguanyin tea is special, not picking very young buds and leaves, but picking 2-3 leaves of mature new shoots, commonly known as "open face picking", which means that the leaves have all been picked when the buds are formed. The fresh leaves are harvested to strive for freshness and integrity, and then carried out cool green, sun-dried green and shaken green (do green) until the natural floral fragrance is released, and when the aroma is strong, the green is fried, rolled and kneaded (with cotton cloth to wrap tea tumbling), so that the tea leaves are shrunk into granules and then dried by simmering.

After making wool tea, it is then screened, winnowed, sorted, evenly stacked, and packaged into commercial tea.

Cool green, sun-dried green, cool green.

The fresh leaves are harvested according to the standard and sun-dried after being cooled and greened. The sunning time is suitable for the sun at 4 o'clock in the afternoon, when the sun is soft, and the leaves should be spread thinly to lose their original luster, the leaf color turns dark, and the leaves of the hand mold are soft. The parietal lobe is drooping, and the weight loss is about 6-9 for moderate.

Then move it indoors to cool and do it after greening.

Make it green. Shaking the green and spreading are carried out alternately, which is collectively called green. The high technicality and flexibility of making green tea are the key to determining the quality of Mao tea.

Shaking the green makes the edge of the leaf rub, the leaf edge cells are damaged, and then spread, under a certain temperature and humidity conditions, along with the gradual loss of leaf moisture, the polyphenols in the leaf are slowly oxidized under the action of enzymes and cause a series of chemical changes, thus forming the unique quality of Lingluo oolong tea. Tieguanyin's fresh leaves are thick, and it is necessary to shake it again and extend the time to do green, and shake the green.

Stir-fry greens. Stir-frying green should be timely, as the green leaf green flavor disappears, and the aroma should be carried out as soon as the aroma is revealed.

Kneading and baking.

Tieguanyin's kneading is a ruler brother who has been repeated many times. The initial kneading is about 3-4 minutes, and the initial baking is carried out after the lump is unblocked. Bake to.

Five, six into dry, non-sticky hands when baking, while hot package kneading, the use of kneading, pressing, rubbing, grasping, shrinking and other techniques, after three kneading and three baking, and then with 50-60 slow roasting, so that the finished product aroma is hidden, the taste is mellow, the appearance of the color is shiny, and the surface of the tea strip is agglutinated with a layer of hoarfrost. Kneading, kneading and roasting are repeated many times. until the shape is satisfactory.

It is best to bake and dry the finished product.

Dusting. The slow-roasted tea leaves are finally sorted, and the stems and impurities are removed.

Tea is a natural beverage in the world, and the market growth potential is huge. For a long time, tea products are free between agricultural products and food, production and processing belong to the category of agricultural products, circulation and sales have food attributes, planting, processing, sales of the industrial chain, long or short, making it difficult to form a stable and standardized tea market. China's tea enterprises are generally small in scale, weak in brand awareness, outdated in marketing and backward in marketing methods.

After China's accession to the WTO, China's tea is facing the urgency of industrial upgrading, and the expansion of the tea market also needs to realize the profound transformation from traditional sales to modern marketing. Therefore, it is urgent to study and analyze the market characteristics of tea, introduce modern marketing concepts, explore marketing strategies and innovations in the tea industry, and comprehensively improve the market share of the competitiveness of Chinese tea, especially the mainstream products in the international market.

First, the market characteristics of tea.

1. Diversity of tea products China is the birthplace of tea, with wide distribution and rich resources in tea areas, and the number of tea varieties is the largest in the world. At present, there are six types of tea: black tea, green tea, green tea, yellow tea, dark tea and white tea; Specific to a certain kind of tea holding bent tung leaves and there are subdivisions, such as black tea has gongfu black tea, small black tea, green tea has roasted green, fried green, steamed green, etc.; In terms of quality characteristics, the Tieguanyin trademark, similar teas also have the difference between famous and high-quality teas and bulk teas. In addition, there are many differences in the regional environment, climate, tea tree varieties, cultivation methods, tea-making technology, etc., such as the quality difference between Yunnan red and Qi red of Gongfu black tea, and the quality difference between southern (northern) oolong tea and Taiwan oolong tea.

In addition, many famous and high-quality, special teas are the products of the combination of natural and human factors in a specific region, with obvious regional characteristics of origin, Tieguanyin fragrance type, such as Longjing tea belongs to Zhejiang, Biluochun belongs to Jiangsu, and Houkui only belongs to Huangshan Taiping in Anhui. The diversity of tea products provides a strong resource guarantee for tea enterprises to implement product research and development, product line extension and differentiated marketing.

2. The ambiguity of commercial tea Since the mid-80s of the 20th century, the tea production and marketing policy has been liberalized (except for the border tea), enterprises have full autonomy, and tea has gone up and down several times, and it is still unpredictable. Under the current situation of oversupply in the tea market, weak international market and harsh non-tariff barriers, the market variables of tea ** have increased. Due to the differences in the types and quality of tea in China, the quality of tea lacks national standards to unify and standardize, and the quality level of high-grade tea is relatively chaotic and the price is relatively vague.

The ex-factory price and wholesale price for channel dealers can still remain relatively stable, while in the face of consumers' retail prices, they are often arbitrarily priced, the price of tea is abnormally high or the price and quality do not match, and consumers have no way to judge the true value and true price of commercial tea. Therefore, destroying the ambiguity of tea and maintaining integrity and pricing transparency is an important way to deeply explore the potential of the tea market. Total 3 Pages Previous [1] [2] [3] Next.

There is no best! Good tea, good water, good mood! It's good to do anything!!

Are you referring to the processing process of Tieguanyin? Or is it the brewing process? Oh.

It belongs to oolong tea, and oolong tea simply has a fermentation process.

Is Tieguanyin green tea!

What kind of tea does Tieguanyin belong to? In fact, these two questions can be combined into one question, and it is also a simple question, that is, what kind of tea is Tieguanyin? , more precisely, Tieguanyin tea.

The material is a green tea.

But to put it more strictly and repeatedly, Tieguanyin's does belong to green tea.

Tieguanyin tea, also known as green tea and semi-fermented tea, is a unique and unique tea category among several famous tea categories in China. Tieguanyin tea is a high-quality tea made after the process of killing, wilting, shaking, semi-fermentation, baking and so on. Tieguanyin tea evolved from the Song Dynasty tribute tea dragon group and phoenix cake, and was created around 1725 (during the Yongzheng period of the Qing Dynasty).

After tasting, the teeth and cheeks are fragrant, and the aftertaste is sweet and fresh. The pharmacological effects of oolong Tieguanyin tea are prominently manifested in the decomposition of fat, bodybuilding and other aspects. In Japan, it is called "beauty tea" and "bodybuilding tea".

Oolong tea is a unique type of tea in China, mainly produced in northern Fujian, southern Fujian and Guangdong

Three provinces of Taiwan. In recent years, Sichuan, Hunan and other provinces have also produced a small amount. In addition to domestic sales in Guangdong, Fujian and other provinces, oolong tea is mainly exported.

Japan, Southeast Asia, Hong Kong and Macau.

According to the "Dictionary of Chinese Tea Culture": "Green tea, also known as oolong tea, is one of the six major types of tea, and the finished tea has green leaves and red edges, and the fragrance is special.

The products are divided into Wuyi rock tea according to the characteristics of the region and the preparation method

Northern Fujian green tea, southern Fujian green tea, Guangdong green tea, Taiwan green tea. Oolong tea includes those produced in Fujian, Guangdong and Taiwan.

General. Northern Fujian oolong, Anxi oolong, Guangdong oolong is the product name of the fresh leaf processing of oolong tea tree varieties.

The southern Fujian green tea production area is centered on Anxi, including Yongchun and Zhangping, and there are Tieguanyin, color species, narcissus, etc

Bergamot, oolong, etc. Anxi Oolong is produced in Anxi, Fujian Province, and is made of oolong tea made from fresh leaves of oolong seeds.

According to the "Chinese Book of Tea": "Chinese tea can be divided into basic tea and reprocessed tea. Basic tea bags.

Including green tea, black tea, oolong tea (green tea), white tea, yellow tea, dark tea six types of tea. Tieguanyin was originally a tea tree.

The name of the variety, because it is suitable for oolong tea, its oolong tea finished product is also called Tieguanyin". According to the "Chinese Famous Tea Chronicle".

Description: "Anxi Tieguanyin is a historical famous tea, belonging to the oolong tea category."

In the "Famous Tea Journal", Chinese famous tea is divided into six major teas: green tea, yellow tea, dark tea, white tea, green tea, and black tea.

class, in which Tieguanyin is classified into the green tea category.

In this way, Tieguanyin belongs to "green tea" and also belongs to "oolong tea", but it is more suitable to be summarized in green tea.

So what exactly is green tea? Green tea refers to the use of new leaves of the tea tree, unfermented, after killing, kneading, drying and other typical processes, the color of the finished product, after brewing the tea soup preserves the green main tone of fresh tea. Drinking green tea regularly can prevent cancer, lower blood lipids, and prevent computer radiation. Nicotine damage is reduced for smokers. So there are many differences with Tieguanyin tea!