Is it true that Anxi Tieguanyin s seven bubbles have residual fragrance ?

The question you asked is true, but there is a prerequisite: this "Seven Bubbles with Aftertaste" Tieguanyin needs to be made by the best local master in Anxi with the best Tieguanyin, and without this prerequisite, it is not possible.

Don't underestimate making tea, this is really a technical job: different personalities, different upbringing, different moods, different environments, the taste of the brewed tea is different, and the soup color is not the same. Brewing oolong tea pays attention to drinking with purple clay pots, small pots and small cups.

There is also tea making to pay attention to "the father of tea, water is the mother of tea", if the teapot is the same, ten points of water meets eight points of tea, and the tea soup can reach ten points; On the other hand, if eight points of water meets ten points of tea, or the same teapot, the tea soup is only eight points. The best combination of making tea is "brewing the tea of this mountain with the water of this mountain."", such a tea soup is full of color, fragrance and taste. Once the tea is out of its place of origin, it is difficult to brew an excellent, fragrant and flavorful tea soup.

This is not only true of Tieguanyin, but also the red robe with the lingering fragrance of the nine bubbles. Without the prerequisites, it can't be bubbled.

FYI for your reference only.

Anxi Tieguanyin's "seven bubbles have aftertaste" is true, in fact, not only Tieguanyin, but also many teas are okay.

"Seven bubbles with aftertaste" is used to describe the foam resistance of green tea varieties such as oolong tea and Tieguanyin. In general, the active ingredients in the tea are leached out in the first brewing, and when they are brewed for the third time, they are basically all leached, so the tea leaves generally have to be replaced after three times. Some pre-rain high mountain teas have particularly thick leaves and are very resistant to brewing, and they can also be brewed more than once.

Oolong tea, Tieguanyin and other green teas, can be brewed four or five times, better quality can be brewed more than six times, commonly known as seven bubbles with residual fragrance.

It depends on the grade and the quality, and if the quality is poor, you won't be able to achieve this effect. A little bit is fine.

<> "One Tea Knowledge a Day.

Tieguanyin. Place of origin: the foothills of Yaoyang Mountain, Xiping Town, Anxi County, Chishou City, Quanzhou City, Fujian Province, and other production areas in Anxi County.

Variety: Oolong tea, semi-fermented, sexually flat.

One of the top ten famous teas in China, Red Heart Tieguanyin is the most primitive and purest of Tieguanyin. It has the effects of anti-aging, anti-arteriosclerosis, prevention of diabetes, bodybuilding, prevention of dental caries, clearing heat and reducing fire, and sobering up of alcohol. **Around 80 800 yuan a catty.

Suitable for people: obese; Those with high blood septia and high lipids; Those with a swollen stomach and poor digestion have withered numbers; Those who have a dry mouth and chapped lips.

How to choose? Shape: Fat and round knots, in the shape of a dragonfly head.

Color: oily sand green.

Soup: Golden and bright, intense.

Aroma: Rich orchid scent.

Taste: mellow and sweet.

Leaf bottom: The fat is thick, soft and bright, and the fragrance is high and long.

Brewing method. 01 Warm cup Pour boiling water into the tea set and blanch once.

02 Throw 8g of tea into the bowl.

03 Wash the tea for 5-10s and pour out the tea.

04 Brewing Pour in 100 boiling water and soak for 30s.

05 Pour the tea into a fair cup.

06 Drinks to share with guests.

Pour the tea soup into the fair.

Share with guests.

Usually, we drink tea indiscriminately.

However, if you want the tea to taste better, brewing the characteristics of the tea, and covering up the bad side is the real kung fu of making tea, which is the so-called tea art.

As the old saying goes: Ten tenths of tea, seven parts of water, only seven points of tea; Seven parts of tea, ten points of water, ten points of tea. This is the water used to make tea.

And the so-called crab eyes, shrimp eyes, and fish eyes when boiling water. It is to illustrate the ancient people's grasp of water temperature.

Brewing green tea, there is also the upper casting method and the lower casting method.

In addition, the amount of tea and the length of steeping time have an impact on the taste.

How to soak is good.

Tieguanyin generally uses the kung fu tea brewing method, and only this brewing method can maximize the characteristics of tea.

The length of the steeping time and the amount of tea should be determined according to each tea. It's a matter of small details.

Because every brew of tea is different, the tea itself also has advantages and disadvantages. You have to fully understand each tea in order to make it well.

Of course, a good bubble of Tieguanyin is closely related to the brewing method, just like some good ingredients, how to make a good dish, this is also closely related to the method of cooking, the same reason!

Why shouldn't the tea be brewed too often?

Tieguanyin contains tea polyphenols that have a cancer-inhibiting effect, tea polysaccharides that can lower blood sugar, caffeine that excites the central nervous system, and a variety of amino acids, vitamins and other nutrients. How much of these nutrients can be precipitated has a lot to do with the number of brews.

For the first brew, it is best to control the time within 30 seconds. At this time, about 50% of the nutrients in the tea will be precipitated, and the tea soup has a strong aroma, mellow taste and good taste.

For the second brew, the time should not exceed 40 seconds. At this time, 70%-80% of the nutrients in the tea will be precipitated, and the aroma of the tea soup is better, and the taste is also strong, but the taste is the best, and the folk is commonly known as "soft water".

For the third brew, it can take a little longer, but it shouldn't take more than 60 seconds. At this time, the leaching rate of nutrients in the tea will exceed 95%, and the aroma, taste and taste of the tea soup are similar to those of the second brew.

For the fourth brew, the time should not exceed 180%. At this time, all the nutrients in the tea have been precipitated, the aroma of the tea soup is low, and the taste is slightly thinner, but the bitter components in the tea will also be gradually precipitated, so the taste is poor.

There is no point in brewing it any further. And after many brewing, harmful substances such as pesticide residues and heavy metals in tea are easy to leach. Although most of the pesticides used in tea production in China have very low water solubility, the amount of pesticide residues ingested by people when drinking tea is only one-thousandth of the allowable intake amount stipulated by the World Health Organization; The leaching rate of heavy metal lead in tea is also relatively low, and its content does not exceed the national standard.

But after all, this move is not good for the health of the body, so it is better to drink less.

It's good to have a good time.

If you want to know, you can go to Anxi to have a look.

I believe it will definitely be worth the trip.

Zheng Daoxi was impressed by the long history of Anxi Tieguanyin, and called Anxi Tieguanyin the "time-honored brand" of the Chinese tea family in the article. The first item he discussed about its value was "detoxification, digestion and oil". The article said that tea is recognized as the best health drink for human beings, as early as the Western Han Dynasty "Shennong's Materia Medica", there is a record of "seventy-two poisons in the day, and tea can be solved".

In the 20th century, scientists discovered that there is a mixture of flavonoids in tea, which has bactericidal and detoxifying effects.

It's definitely related. Temperature, soaking time, and water quality all affect the taste, and of course, the quality of tea also has a great impact. Specific practices. There are also many that can be found on the Internet, and I will not copy them.