What are the characteristics of good tea Tieguanyin ?

Generally speaking, the quality of tea is composed of four factors: color, aroma, taste and shape. All high-quality tea must be positive in color, high in aroma, mellow in taste and beautiful in shape; The quality of tea must be mixed in color, low aroma, light taste, and improper shape.

1.Dry look at the review appearance.

First, hold a handful of tea leaves in both hands, place them on the tip of your nose, and inhale the aroma of the tea leaves deeply. One to see if it has the aroma of tea; the second is to distinguish the level of aroma; The third is the purity of smelling the aroma. Where the aroma is high, the smell is inevitable high-quality tea; Where the aroma is low and the smell is not correct, it is coarse old tea, or inferior tea.

Secondly, grab a handful of tea leaves and spread them on white paper, and look at the color, tenderness, cords, thickness, and crushing of the dry tea. Where the color is uniform, the tenderness is high, the cords or particles are compact, the thickness is consistent, and the broken tea is less, it is the best tea. If the strip-shaped tea strips are loose, the leaf veins are prominent, the leaf surface is thick and old, the color is different, the body bones are light and floating, and there are many pieces, ends and old leaves; Round pine particles, different sizes, color and flowers, are not good tea.

2.Wet to see the inner quality.

Wet look, is the soup review. Boiling soup is commonly known as making tea or making tea. After opening the soup, you should first smell the aroma, then look at the color of the soup, then taste the taste, and then evaluate the bottom of the leaves.

1) After the aromatic tea leaves are brewed in the cup, immediately pour out the tea soup, and send the teacup and the bottom of the leaves to the nose for smelling. Those who smell the fragrance of tea are clear and pure, so that people do not feel relaxed and happy, it can be regarded as good tea.

2) Look at the color of the soup: The color of the tea soup is mainly the color of the tea contained in the tea dissolved in water. The evaluation of tea soup should be combined with tea products, and the priority should be evaluated according to the nature of the soup color, light and shade, shade, and turbidity. Generally speaking, all the high-quality teas, although the color is different due to different types of tea, the color of the soup is bright and bright.

Specifically, the color of green tea soup should be light green or yellow-green, and it is required to be clear but not turbid, bright and clear. The color of the black tea soup is required to be black and oily. If it is gongfu black tea, then, if a golden oil ring is formed on the soup around the teacup, commonly known as the golden ring, it is even more high-grade.

Oolong tea is better with green brown and shiny. The tea is bright in yellow and green.

3) Taste is distinguished by the human taste organ. The taste of tea soup should be done immediately after looking at the color of the soup. When tasting, the temperature of the tea soup should be moderate, generally around 50 degrees Celsius.

When tasting the taste of tea soup, it is necessary to make the tea soup circulate and roll on the tongue, so that the taste of tea soup can be correctly and comprehensively distinguished.

4) Evaluate the bottom of the leaf to judge the bottom of the leaf left after brewing the tea leaves, and look at its old and tender, broken, color, homogeneity, soft and hard to determine the quality of the priority, and at the same time, attention should be paid to whether there are other doping.

Tieguanyin, the tea man is also known as the red heart Guanyin, the red Guanyin. During the Yongzheng period of the Qing Dynasty, it was discovered in Yaoyang, Xiping, Anxi and began to be promoted. Delicate by nature, poor resistance to stress, low yield, there is a saying that "it is good to drink and not to plant".

"Red Bud Crooked Tail Peach" is one of the characteristics of purebred Tieguanyin, and it is a special variety for making oolong tea.

The main production area of Anxi Tieguanyin is in the west of "Nei'an Creek", where the mountains are surrounded, the peaks and peaks are extended, the clouds and mist are shrouded, most of the soil is acidic red soil, the soil layer is deep, especially suitable for the growth of tea trees.

Tieguanyin is rigorously made and the skills are exquisite. Sprout in late March, bloom in early May, and can be harvested in spring, summer, summer and autumn all year. The quality of tea is the best in autumn tea, and spring tea has the largest output, accounting for about 40-45% of the annual output. Autumn tea has the strongest aroma, commonly known as "autumn fragrance", and the output accounts for about 15-20%.

Fresh leaves must be picked after the tender shoots have formed standing buds, and when the parietal leaves have just appeared small or medium-open.

Second, three leaves, and pay attention not to break the leaves, do not fold the leaves, do not break the leaves, do not take fish leaves and old stems. It should also be noted that tea leaves from different production zones and different picking times should not be mixed.

The initial production process of Tieguanyin should go through ten processes: sun-dried green, cool green, shake green, fried green, rolling, initial baking, package kneading, re-drying, re-wrapping and kneading, until the formation of wool tea, which is selected and made into finished products.

To make high-quality high-quality Tieguanyin, it must have three elements: "heaven, earth, and people". Day, refers to the suitable climate environment, in the weather is clear, the temperature difference between day and night is large, and the southeast wind blows when the maker is the best; Land, refers to the purebred Tieguanyin tea tree, which is suitable for the good soil, geographical location and elevation of tea Leifeng for the growth of tea trees, and has been carefully cultivated, and 4-10 year old tea tree products are particularly good; People refer to exquisite harvesting technology. For example, in the stage of doing green, it is necessary to flexibly grasp the "look at the sky and do the green" and "look at the green to do the green".

Its quality characteristics are: the tea strips are curly, fat and round, heavy and even, the color is sand green, and the overall shape resembles a dragonfly head, spiroche, and frog legs. After brewing, the soup color is golden and bright like amber, there is a natural and rich orchid fragrance, the taste is mellow and sweet, and the sweet aftertaste is long, commonly known as "rhyme".

The fragrance of Tieguanyin tea is high and long-lasting, which can be described as "seven bubbles with residual fragrance". Tieguanyin" tea tree, delicate nature, small yield, so there is a "good to drink and not easy to plant" saying, "Tieguanyin" tea is also more precious. The purebred Tieguanyin plant is a shrub type, with a vigorous tree, oblique branches, and horizontal leaves.

The leaf shape is oval, the leaf margin teeth are sparse and blunt, the leaf surface is wavy and raised, with obvious rib shape, slightly reversed to the back, the mesophyll is thick, the leaf color is dark green and smooth, the leaf base is slightly blunt, the leaf tip is slightly concave, slightly crooked to the left, slightly drooping, and the young buds are purple-red, so it is called "red bud crooked tail peach", which is one of the characteristics of pure breeding.

High-quality Tieguanyin should be: (1) The leaf shape of pure Tieguanyin is oval, the leaf edge teeth are sparse and blunt, the leaf surface is wavy and bulging, with obvious bone shape, slightly turned to the back, the mesophyll is thick, the leaf color is dark green and smooth, the leaf base is slightly blunt, the tip of the leaf is slightly crooked to the left, slightly drooping, and the young buds are purple, so it is called "red bud crooked tail peach"; (2) Anxi Tieguanyin should highlight the "Guanyin rhyme". The ancients had a saying that "before tasting the taste of nectar, first smell the holy fragrance", take a sip, turn the root of the tongue lightly, and you can feel the mellow and smooth tea soup; Swallow slowly, and the sweet and honey flavor is endless.

As for the unique Guanyin rhyme, what is the explanation? Although there are many sayings, the Tieguanyin variety should be highlighted in the aroma and taste, and there is an aftertaste (throat rhyme) after drinking, there is incense in the water, there is water in the incense, the aftertaste remains, and the teeth and cheeks are fragrant; (3) In terms of appearance, Anxi Tieguanyin tea strips are curly, strong, heavy, green-stricken, green-bellied dragonfly head-shaped, fresh in color, sand green, red spots, and hoarfrost on the leaf band; (4) In terms of sound, take a small amount of Anxi Tieguanyin tea and put it into the teapot, you can hear the sound of "mouth and mouth", the sound is crisp and crisp, and the voice is dumb; (5) In terms of taste, it is very rich, but it is thick but not astringent, depressed but not greasy, and the aftertaste is sweet, just like the feeling of Lu You's poem "The root of the tongue often stays sweet"; (6) In terms of color, Anxi Tieguanyin soup is golden, bright and clear, and the bottom of the leaf is thick and bright after tea brewing (one of the characteristics of Anxi Tieguanyin tea is that the leaf rolls to the back of the leaf), with a silk luster, which is the top, and the soup color is dark red; (7) Brew-resistant (the aroma, taste, and soup color of Anxi Tieguanyin should be consistent after brewing many times) and storage-resistant Anxi Tieguanyin are the first, but second; (8) In terms of aroma, Anxi Tieguanyin incense belongs to the fragrance type, like the empty valley orchid, clear and high and eternal, delicate and fresh, so that people are elegant and far-reaching, full of poetry. (Note:.)

Some aromas are very rushing at first smell, but they are not delicate and cannot be classified as high-grade tea);

I don't know, you can check it out on the Internet yourself.

It has a faint fragrance and a little bitterness.

Tieguanyin is a common tea in life, it has high nutritional value and attractive taste. But what kind of tea does Tieguanyin belong to? Some people say that it is a type of green tea, some people say that it is a type of black tea, and some people say that it is a kind of oolong tea.

Today, I will tell you in detail, and at the same time, I will also take you to understand the points and functions of Tieguanyin's hall.

1. What kind of tea is Yinqin Tieguanyin?

Tieguanyin is a semi-fermented tea, it is not black tea, because the fermentation of black tea is more than 80%, and there is no process such as front-end finishing when they are processed. In addition, Tieguanyin is not green tea, because green tea is a kind of tea that has not been fermented at all, if you have to classify Tieguanyin, it can only be regarded as a kind of oolong tea, which is a relatively special existence.

2. The characteristics of Tieguanyin.

Tieguanyin this kind of tea is a special tea between black tea and green tea, its biggest feature is that the fragrance is strong and mellow, and the color of the tea soup brewed is attractive, and then it is rich in nutrition, people can remove the toxins accumulated in the body after drinking, can reduce the three highs, and can also ****.

3. The role of Tieguanyin.

Tieguanyin has many functions of this kind of tea, which can not only bring people the enjoyment of taste, but also refresh the mind, can also eliminate fatigue, clean up the toxins in the body, prevent cell cancer, and at the same time it also improves the antioxidant capacity of the human body, can delay aging, and can also prevent the occurrence of malignant diseases such as cancer.

Strictly speaking, Tieguanyin is a green tea. According to the "Dictionary of Chinese Tea Culture": "Green tea, also known as oolong tea, is one of the six major types of tea.

According to the characteristics of the region and production method, the products are Wuyi rock tea, northern Fujian green tea, southern Fujian green tea, Guangdong green tea, and Taiwan green tea. Oolong tea includes the collective name of Fujian, Guangdong, and Taiwan. Fujian Wuyishan Oolong, Anxi Oolong, Guangdong Oolong is the product name of the production and processing of oolong tea tree species.

The green tea production area in southern Fujian takes Anxi as the core, including Yongchun, Zhangping, Tieguanyin, color species, daffodils, bergamot, oolong, etc. Anxi Oolong is produced in Anxi, Fujian Province, and is made of oolong tea with oolong tea green". According to the "Chinese Tea Classic", it is written

Chinese tea can be divided into basic tea and reproduction and processing tea.

Basically, the tea system includes six types of tea: green tea, black tea, oolong tea (green tea), white tea, yellow tea, and dark tea. Tieguanyin was originally the name of the tea tree, because it is suitable for oolong tea, and its oolong tea products are also called Tieguanyin". According to the "Chinese Famous Tea Chronicle", it is written:

Anxi Tieguanyin is a famous tea in the history of Li, which belongs to the oolong tea category". In the "Famous Tea Chronicle", Chinese famous tea is divided into six tea categories: green tea, yellow tea, black tea, white tea, green tea, and black tea, among which Tieguanyin is classified as green tea. For this purpose, Tieguanyin belongs to "green tea" and also belongs to "oolong tea", but it is more suitable to comb it in green tea.

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.

Anxi County is mountainous, the climate is warm, the rainfall is abundant, the tea tree grows and develops luxuriantly, the tea tree varieties are complete, thousands of purples and thousands of reds, dominating all parts of the country. Anxi Tieguanyin tea, can pick four periods of tea a year, divided into new tea, summer tea, summer tea, autumn tea. The quality of roasted tea is best with new tea.

The production steps of Tieguanyin are basically the same as the production method of general oolong tea, but the speed of shaking the green is more, and the cooling time is shorter. Generally, it is baked before dusk, shaken green all night, cool green, and the next morning is carried out to make alcohol, and the cake is baked after a day and night. The production process is divided into 9 processes: baking, shaking, cooling, finishing, cutting and kneading, initial drying, wrapping and kneading, re-drying and drying.

The excellent quality of Anxi Tieguanyin tea is fat and tight, the quality is as heavy as iron, the magnolia sand green is significant, the green is green, the red theme, the sweet fragrance is high, the sweet and mellow is mellow, it has a unique taste, the aftertaste is endlessly sweet and thick, and there is still a fragrance after 7 times; The color of the tea soup is golden yellow, the bottom of the leaves is fat and soft, bright and symmetrical, the leaf edges are small red spots, and the green heart is red inlay.

Tieguanyin belongs to the oolong tea category, and the best quality Tieguanyin should be in Anxi County, Quanzhou City, Fujian Province, which is the origin of Tieguanyin, and the quality is naturally better.

It belongs to the fermented oolong tea, and the quality and taste of the tea are very good. Xiping Anxi, the tea taste of this place is very pure, and the fragrance is very full.

It belongs to oolong tea, the tea leaves in Xiping Anxi are very good, and the local Tieguanyin is also very distinctive.

It belongs to the green tea category. It is a semi-fermented tea. Anxi is the best, the tea in this place is very distinctive, and the craftsmanship is very exquisite.

It belongs to the middle of black tea and green tea, and then it also belongs to a semi-fermented type of tea, and the better one is in Anxi, Fujian.

Tieguanyin, dicotyledon camellia, belongs to the green tea category, Chinese traditional famous tea, is one of the top ten famous teas in China, native to Xiping Town, Anxi County, Quanzhou City, Fujian Province [1], found in 1723-1735, Tieguanyin contains high amino acids, vitamins, minerals, tea polyphenols and alkaloids, has a variety of nutrients and pharmacodynamic components, has the function of health care.

Its branches are thick and hard, the leaves are sparse and loose, the buds are less and the leaves are thick, between green tea and black tea, it belongs to the semi-fermented tea category, has the unique "Guanyin rhyme", fragrant and elegant rhyme, has a natural orchid fragrance after brewing, and has the reputation of "seven bubbles with residual fragrance".