How to distinguish the good from the bad after the Tieguanyin tea is brewed? 20

This will not be poisoned That phenomenon can only show that it is not a good tea I didn't pick it carefully You go to Xingdeshun's tea to compare the regular ones and the informal ones to see the difference.

It may be relatively low-grade, high-end points will generally pick it several times, you see if the tea residue is more the same,,, this situation recommends that you don't buy, if you really like to drink, I'll give you a catty! (I'm making Tieguanyin tea).

1 How much is the person who is driving**.

2 How much does the person driving sell you.

Judging by the tea farmer's judgment, your description should be more resistant, and people should pit your money and will not want to harm you.

The general drinking of Tieguanyin can be from"Look, listen, color, smell, taste, taste, pinch dry and wet, clarity"Start by identifying the good and bad teas. Look:

High-quality Tieguanyin tea strips are curly, strong knots, heavy, in the shape of a green pedicle and a green belly with a sinuous head, fresh and moist color, sand green, red spots, 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 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.

Pinch dry and wet: Pinch the tea leaves with your fingers to judge the dryness and wetness of the new tea.

Clarity: It mainly depends on whether the tea leaves are mixed with tea chips, tea stems, tea powders and other inclusions mixed in the production process.

How to taste Tieguanyin after soaking:

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 all up to the product; Otherwise, it is a defective product.

2) Taste: Scoop an appropriate amount of tea soup into the mouth with a teaspoon (must not be 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 and the "green pedicle and green belly" are obvious, they are all of the highest grade; Otherwise, it is a defective product.

No, this is its characteristic, like this old tea, it has the effect of sterilizing and stopping dysentery, clearing heat and removing fire, so please rest assured.

I don't know how much money you bought, this story doesn't sound very reliable. It is normal for Tieguanyin to have broken leaves and tea stalks, after all, it is a coarser old standard of one bud and three or four leaves, and there will definitely be some tea stalks going in. Broken leaves are also caused by external forces in the process of wrapping, kneading, transportation, etc.

Judging the quality of Tieguanyin is mainly to distinguish by appearance, color, soup color, leaf bottom, aroma and other aspects, if you need to judge the grade, you can take a look at the dry tea and wet leaf bottom. Poisoning is definitely not going to happen, don't worry.

Tieguanyin brews the tea leaves, it is not that the quality is bad, on the contrary, you have picked up the treasure! Rural Farmers Agriculture China's first tea town, rural life food.

This is a routine, that is, it is just to cheat people out of money, and it will not harm people's lives.

First, the appearance.

The high-quality Tieguanyin dried tea strips are curly, strong and heavy, showing the shape of a dragonfly head and a fresh color.

2. Sound. Because the superior Tieguanyin is relatively compact, we can take a small amount of Tieguanyin dry tea and put it into the teapot, when the sound is endless, the sound of the moon is crisp and the quality is better, and the quality of the hoarse voice of Tieguanyin tea is more general.

3. Color. After the Tieguanyin is brewed, the soup is golden and clear, and the fat and bright at the bottom of the leaves is a good quality Tieguanyin, while the quality of the soup is dark red is relatively average (it is said that the dark red Tieguanyin is aged tea).

Fourth, the aroma. The aroma of good quality Tieguanyin is rich and long-lasting.

Fifth, the charm. The magical Guanyin rhyme aside, just a good quality Tieguanyin tea soup sip, you can feel the mellow sweetness and freshness of the tea soup between the light turn of the tongue, and you can feel the mellow and sweet aftertaste of the tea soup when swallowing slowly.

Good Tieguanyin, if you want to distinguish whether it is a good tea, you can take a piece of tea after brewing, put it in your mouth and chew, feel the deliciousness of tea meat, when you eat tea meat, the fragrance of tea will fill your entire mouth, so that the sense of freshness fills your entire taste buds. The basic principle of buying Tieguanyin is to cast fewer leaves, flush more, and soak for a long time. In this way, the advantages and disadvantages of tea will be fully presented and seen at a glance.

Hello, the Tieguanyin tea you bought is not brewed out of the leaves yellow, the taste is astringent, or slightly sour, if this is the case, it is the source of the old tea, at least more than a year, pay attention to buy green leaves when buying. Hail Chief.

Anxi Tieguanyin.

It belongs to the green tea category and is one of the famous oolong teas in China. Anxi Tieguanyin tea is produced in Anxi County, Fujian Province. Anxi Tieguanyin tea has a long history and is known as the king of tea.

It is reported that Anxi Tieguanyin tea originated in the Yongzheng year of the Qing Dynasty (1725-1735). Anxi County is mountainous, the climate is warm, the rainfall is sufficient, the tea trees grow luxuriantly, and there are many varieties of tea trees.

Anqin refers to the Tieguanyin tea in the river, which can be picked four times a year, divided into spring tea, summer tea, summer tea, and autumn tea. The quality of tea making is best in spring tea. The climate on the day of tea picking is sunny and northerly wind, and the quality of the tea is the best.

Therefore, local tea picking is mostly carried out between 10 a.m. and 3 p.m. on sunny days. The production process of Tieguanyin is basically the same as that of general oolong tea, but the number of green shakes is more, and the cooling time is shorter. Generally, it is dried before the evening, shaken the green and cool green overnight, and the fermentation is completed the next morning, and then it is fried and baked, which lasts for a day and night.

The production process is divided into 9 processes: sunning, shaking, cooling, killing, cutting and kneading, initial drying, wrapping and kneading, re-drying and drying.

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 seen at a glance.

The taste, extra strong or extra light can be understood as bad. Tieguanyin generally drinks the year's more, before brewing from the color can be seen whether it is the new tea of the year, after brewing from the length of the tea after stretching and whether the leaves are complete to judge the quality of the tea. Generally, better tea leaves are resistant to brewing, and the taste will not change much after 4 or 5 brews in a gaiwan.

1. The first is to look, that is, to look at its appearance.

Hold the dry tea in your hand and inspect it to the light to see if the color of the tea is fresh, the color of winter tea should be emerald green, the spring tea is dark green, it is best to have sand green and white frost, if the tea is dry and gray and yellow, it is inferior. At the same time, pay attention to whether there are hidden red edges, which indicate that the fermentation is moderate, and those with small particles, oily and bright beads, and white green leaves are still the buds that are not fermented enough.

2. The second is to smell, that is, to smell its taste.

Holding dry tea, burying your head close to the tea leaves, inhaling three breaths, if the aroma continues or even gets stronger and stronger, it is a good tea, and the inferior one is not fragrant, and the one with green gas or miscellaneous flavor is inferior.

3. Touch again, that is, to see how the tea feels.

The soft hand grip of spherical tea is not dry enough, good tea shakes in the hand to feel weighty, too light the taste is thin, too heavy is easy to bitter; If the tip of the leaf has a prickly feeling, it is caused by the tea green is too tender or not enough greening"Stagnant water"phenomenon, it is easy to drink bitter.

4. There is also the sound of listening: the fine tea is tighter than the general tea, the leaf body is heavy, take a small amount of tea and put it into the teapot, you can hear the sound of "dangdang", the sound is crisp and crisp, and the voice is dumb.

5. Finally, it is brewed, that is, the soup is brewed.

This is also the most important step in the tea tasting. To try tea, you only need a porcelain cup, 5 grams of tea leaves, and 150 ml of boiling water to stand for 5 minutes. Then take a small tablespoon and pluck the tea leaves to see how the soup looks.

If it is turbid, it is not enough to fry green; If it is weak, it is not enough tender harvest and fermentation; If the leaves are charred and cracked, they are overfried. A good tea soup is bright and thick in color, depending on the variety and preparation method, from light yellow, honey yellow to golden yellow. Pick up the spoon and smell it, pay attention not to have the smell of grass green, the grass green taste is caused by the lack of rigor in making tea, the tea with the taste of grass green, once the amount of tea is increased, and then soaked for a long time, it will inevitably taste bitter and astringent, and the soup will become darker.

In addition, even if the tea soup is cooled, the aroma of good tea is still there.

The best Tieguanyin looks evenly green and oily, and the green leaves should have a hint of red and tender edges.

The brown color of the brew is golden and clear.

Smell fragrant.

Taste mellow and smooth.

Although it is a bit abstract to say, once you meet such a good tea, you will understand what is the enjoyment of tea tasting.

One. White Crane Bathing (Cup Washing): Wash the tea set with boiling water and raise the temperature of the tea set;

Two. Oolong into the palace (tea): the amount of tea is about 1:20 in the ratio of tea;

Three. Hanging pot high flush (tea): when the boiling water is boiling, lift the boiling kettle and flush it into the tea set to make the tea industry rotate and dew the fragrance;

Four. Spring breeze blowing (scraping foam): Gently scrape off the floating foam with the ou lid to make the tea set fresh and clean;

Five. Guan Gong patrols the city (pouring tea): After brewing for one or two minutes, the tea is poured into each teacup in turn;

Six. Han Xin Dianbing (tea): Pour it to the strongest part, and drip it into each cup little by little to achieve the same shade;

Seven. Smell the fragrance (smell the fragrance): Pick up the ou lid and smell the natural tea fragrance;

Eight. Sipping Ganlin (tasting tea): first smell its fragrance, then taste its taste, sniff while sipping, and drink in a shallow cup.

The first is to look, that is, to look at its appearance.

The second is to smell, that is, to smell it. Holding the dry tea in your hand, bury your head close to the tea leaves, inhale three breaths, and even heal if the aroma persists.

The stronger it is, the better it is, the less fragrant it is, and the worse it is, the less good it is, and the one with green or miscellaneous flavor is inferior.

The last is touching, that is, to see how the tea feels. The soft grip of the spherical tea leaves is not dry enough, and the good tea shakes in the hand.

If you want to feel weighty, those who are too light have a weak taste, and those who are too heavy are easy to be bitter; Strip tea, if the tip of the leaf has a prickly feel, it is.

The tea is too tender or not enough to turn green"Stagnant water"phenomenon, it is easy to drink bitter.

However, if you want to buy good tea, you also need to have a lot of experience in identification. The tea leaves of the nine pins of hospitality are good, so you can book them in advance here.