How to evaluate the price of Tieguanyin, and why is the price of Tieguanyin so different?

Introduce the factors that affect Tieguanyin, and analyze the reasons why the difference is so big.

For example, the local Tieguanyin in Anxi** is definitely higher than that of other places such as Yongchun or Hua'an**, one is the place of origin, and some are counterfeit Tieguanyin, which is part of the reason for the difference, and there will also be a big difference between the new tea and the old tea Shangke tea products Fashionable new tea ceremony Good tea is simple to brew.

Because the quality of tea is also 108,000 miles apart, after all, the quantity of good tea is very small, and the scarcity is expensive, and the good ones are of course expensive. In this way, ** is pulled away.

**Shop street input: "Pinxin Tea Industry Wholesale Center".

Because there is indeed good tea, the output of good tea is relatively small, and secondly, the profits of each company are different, and the hands of the goods are also different. Like the profit of our manufacturer's direct shipment, it is sold in **, which is basically the same as wholesale.

** Haohan Tea Shop Superior quality tea Tieguanyin traditional flavor 6 catties of leaves only produce the quality of 1 catty of tea.

First, if you buy Tieguanyin, the most important thing is to take a look at the appearance of Tieguanyin, because a good appearance will also affect the taste and edible value of Tieguanyin, so you should pay attention to it in ordinary life. When looking at Tieguanyin, you should pay attention to some of the nutrients in it, such as to see if there is hoarfrost in Tieguanyin tea, because Tieguanyin itself belongs to cyan, if it is fresh tea, but if it is a dead tea, it will show a state of red and yellow, so you should pay special attention when you usually buy it.

Clause. Second, there is a way to distinguish Tieguanyin tea, that is, you can smell the smell of Tieguanyin tea, you can smell the aroma of Tieguanyin tea before brewing, the general aroma of tea is more long-lasting, after brewing can ensure that the tea with a stronger fragrance is good Tieguanyin tea, so you must pay attention when buying tea.

Clause. Third, when buying Tieguanyin tea, you should also pay attention to the feel of Tieguanyin, usually buy Tieguanyin tea, if the feel is light or the feel has a certain prickly feeling, this type of Tieguanyin tea is not fresh enough, but if Tieguanyin tea has a certain weight, not too heavy, generally this kind of tea is very fresh and tender when brewing, so it is usually necessary to pay attention.

There are many ways to identify the quality of Tieguanyin tea in life, you can choose the right method according to your own preferences, and pay more attention when buying Tieguanyin tea in your daily life, so as not to buy some tea that is not fresh enough to drink, which will cause certain harm to human health.

Generally, the quality of tea is not to look at the packaging, a good Tieguanyin should have: color, fragrance, taste, Anxi Tieguanyin should not only pay attention to the fragrance, but not the more fragrant the better. Tieguanyin with good aroma is mainly grown in high-altitude mountainous areas, where there are many clouds and mist, sunlight diffusion, strong ultraviolet rays, and the tea part is relatively easy to accumulate more aromatic substances, and the tea leaves are thick and soft, and the tenderness is strong.

Tieguanyin in these places can generally make high-quality tea fragrance, and the price is more expensive. But how to identify the best 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 is fragrant, so as to avoid the shortcomings of the tea fragrance floating but not flavorful.

Many people think that the more fragrant the tea granules, the better, which is a misconception. The aroma of tea comes from the special organic molecules that volatilize, just like perfume, the faster it volatilizes, the more fragrant it is; However, the organic molecules that determine the aroma of tea are a fixed amount, and fast volatilization is not a good thing, and the tea soup is easy to fade and the aroma is ...... sharplyIdeally, the dry tea is almost unscented, but once brewed, the tea is fragrant, of course, this is my personal opinion.

The general packaging on the market can not see the actual ** and quality.

I can't see it by looking at the packaging, I don't know how to ask me, Anxi Tieguanyin tea farmers are passing by.

One look at the shape, two smell the fragrance, three into the pot, four taste.

Quality appraisal: Sensory evaluation of tea is based on the six factors of shape, color, aroma, taste, soup color and leaf bottom of Tieguanyin tea through human vision, smell, taste and touch. There are two evaluation methods: "dry to look at the layman" and "wet to assess the quality".

1. Dry appearance: Mainly to observe the characteristics, color, crushing, uniformity and aroma of dry tea of dry Tieguanyin. Where the shape is curly, tightly knotted, heavy, even, the color is sand green, oily, fresh, the variety characteristics are obvious, and the aroma of dry tea is pure, all of them are of the highest grade; On the contrary, it is a defective product.

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

1) Smell the aroma: The aroma of Tieguanyin includes variety incense, regional incense (also known as terroir incense) and manufacturing incense. First smell whether the fragrance of the variety is prominent, and then distinguish the aroma from 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 variety has a prominent fragrance, a clear and high aroma, and a long and lush, it is the best grade; On the contrary, it is a defective product.

2) Taste: Scoop an appropriate amount of tea soup with a teaspoon, and suck and roll it in the mouth through the tongue, so that the taste bud cells in all 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; On the contrary, 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, it is the best grade, and the dark one is inferior.

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; On the contrary, it is a defective product.

Now there are two forms of Tieguanyin on the market, one is Mao tea, 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 biggest difference in appearance between refined tea and hairy tea is that it is stemmed and stemless. What is the difference between a terrier and an unstemmed? Some people say that the taste of tea with stems is stronger and resistant to brewing, and the tea with stems is fresher but not resistant to brewing; Some people say that the green taste of the tea leaves with stems is heavier, and the tea with stems is purer.

Then let's look at the stalk first: The stalk because of the new and old of the tree, and nutrition, soil and other differences also have certain differences, some fat, some delicate, some ruddy, some green, let's do an experiment, one is 60 yuan of tea to go to the stem, one is 300 yuan of tea to go to the stem, the shape can not be distinguished, we brew to see: the tea soup is more red, smells of obvious green taste, and the taste is stronger, but not like the general tea taste, and like the green taste of wood, very light fragrance.

The two stalks, which are five times different, do not have much difference in the tea soup, and they are very similar. From this, it can be seen that the difference between tea ** and the stem is not large.