Tieguanyin: What is Zhengwei tea? Flavor .

As a heavyweight variety in the tea industry, the technological trend of the Tieguanyin industry is changing relatively quickly, from the traditional tea in the past to the popularity of the light fermentation process, the light hair process was then divided into three categories: stir-frying, eliminating green, and dragging acid, of which the elimination of green is derived from two sub-categories: "elimination of positive" and "elimination of acid". These teas have significant style differences in appearance, aroma and taste.

1. Stir-frying: The dry tea is black, the color is dark and not fresh, and the visual perception is poor.

2. Elimination of green: dry tea is generally dark green, the color and luster are generally high, and the visual perception is better.

3. Drag acid: dry tea is mostly green, the color and luster are generally high, and the difference between the appearance and green tea is not very large, so it is difficult to distinguish from the appearance. The difference in aroma.

1. Stir-frying: Usually the fragrance of the tea cover is not easy to appear, even if it is a high-grade product, the first bubble cover fragrance is generally weaker, the second water is clearer, and the third water is the most intensive, which belongs to the style of rich stamina - but in terms of aroma, the fragrance style is more common, and the strength is difficult to compare with the green products. The aroma of the tea soup is also relatively elegant, and the style is subtle.

2. Xiaoqing: The fragrance of Xiaoqing tea is clear, and the top-grade cover fragrance is either bold or subtle, but it is easy to perceive - the excellent aroma is elegant. However, in recent years, the extremely sharp and domineering iron of the cover fragrance has disappeared, and I have been exposed to the highest grade of tea, and the aroma is very subtle style, and the aroma is wisps and very penetrating.

However, this type of tea is also extremely rare and is not recommended to be pursued. In general, it is easy to achieve a clear and high fragrance of green tea, and tea lovers are also the most likely to accept.

Elimination: The aroma is close to the stir-fry style; Acid elimination: After washing tea, smell the bottom of the leaves, there will be an obvious sour fragrance, which is generally pleasant; After one water, the sour aroma disappears, and the tea soup does not have a sour taste.

3. Drag acid: wash the tea and smell the bottom of the leaves, the sour taste is obvious, the sour tea generally has an obvious drag taste, this tea has a fatal defect, and the process has no value to retain.

4. Summary: On the degree of elevation of aroma, the sour is the first, the green is the second, and the fried is the third; On the elegance of the aroma: the first place in the stir-frying, the second in the green (high-end products can also be tied for the first), and the end of the sour flow cannot be compared.

Tieguanyin fragrance type is generally divided into clear fragrance type and strong fragrance type, and the positive flavor tea you say may refer to the pure Tieguanyin without adding other fragrance types such as osmanthus

Tieguanyin oolong tea with osmanthus and orchid fragrance, with "Tieguanyin rhyme", is the right taste of Tieguanyin oolong tea.

Stir-frying: Stir-fried the next morning after picking, using heavy drying and multi-shaking, long interval treatment, the fermentation degree is relatively moderate. The production method of stir-fried tea basically continues the craftsmanship of traditional Guanyin.

Dry tea is green, the color is dark and not fresh, and the visual perception of Zhengwei Tieguanyin is poor and black. Positive flavor tea, the taste is very smooth, and the sweet aftertaste is very strong.

How much do you know about the production area, tree age, and soup color of Tieguanyin? What are the characteristics of a good Tieguanyin? If you like Tieguanyin, you must know these.

The taste is smooth and the sweetness is strong. The entrance was comfortable.

How to identify the advantages and disadvantages of Tieguanyin, Tieguanyin can start from "looking at the shape, listening to the sound, observing the color, smelling the fragrance, and tasting the rhyme" to distinguish the advantages and disadvantages of tea.

Look: The dominant "Tieguanyin" tea strip is curly, firm, heavy, in the shape of a green pedicle and a green-bellied dragonfly head, the color is fresh and moist, the sand is green, the red spots are bright, and the leaf strap is hoarfrost.

Listen to the sound: fine tea is tighter than the general tea, the leaves are heavy, take a small amount of tea leaves and put them into the teapot, you can hear the sound of "dangdang", the sound is crisp and crisp, and the dumb one is second.

Color: The soup is golden, bright and clear. After the tea brewing tuxedo is opened, the bottom of the leaf is thick and bright, and one of the characteristics of the tea leaves is that the back of the leaf is curled, with a silk luster, which is the top, and the soup color is dark red.

Smell: The fine "Tieguanyin" tea soup is full of fragrance, and the cup is lightly smelled when the lid is opened, with a unique aroma, that is, fragrant, and long-lasting, which makes people feel refreshed. Tieguanyin tea has different fragrances, light fragrances, strong fragrances, and the original flavor can distinguish the quality of tea.

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.

What is Zhengwei Tieguanyin? Why is ** high, the nobility in tea is hard to come by.

From the local standards of Anxi, the difference between the light fragrance type and the strong fragrance type lies in the roasting, and the strong fragrance type has to go through a roasting process after processing. And in the market, this tea is basically extinct.

Therefore, under normal circumstances, all the products sold on the market are fragrant Tieguanyin, but some merchants regard the low aroma and strong taste as a strong fragrance to fool the guests.

And the positive taste is relatively green.

The traditional processing method is to make the tea green of the day, and after making it green overnight, it will be fried the next morning.

Now this processing method is called stir-frying, and the tea made is naturally called Zhengwei tea.

The color of dry tea is green with gray, the tea fragrance is not too obvious, the taste is peaceful, not bitter or astringent.

In the usual practice a few days ago, the tea green of the day was fried until the next night, and this method is called green tea.

This is also because the tea can be fermented for a long time with the help of an air conditioner during fermentation, otherwise, the tea leaves will smell early.

Because of the tea leaves, the green tea is made of special green, dry green tea, green tea soup, green at the bottom of the leaves, and it looks good.

No matter what kind of tea merchant is playing with the concept.

In fact, the standard of good tea is the same.

It is that the tea aroma is high, the floral fragrance is obvious and lasting, the taste is mellow and thick, the aftertaste is endless after drinking, the mouth is fragrant, and the tongue brings back sweetness.

The aroma is high, the taste is strong, and it is slightly astringent.

At present, there is no clear text to summarize the definition of strong fragrance type and light fragrance type Tieguanyin, but it can be judged by the difference between the two types of tea color, tea fragrance, tea soup, etc.

The fragrant and strong fragrance Tieguanyin finished tea has its own style, and its appearance and aroma are completely different, the strong fragrance type Tieguanyin belongs to the traditional tea, and the fragrant type Tieguanyin belongs to the innovative tea.

Strong fragrance type: "green leaves and red borders" is the obvious feature of strong fragrance type Tieguanyin (that is, the edge of the tea leaves will be red after the tea is brewed), the tea strips are curled, fat and round, heavy and even, the color is oily and bright and sand green, and it is green and green-bellied dragonfly head-shaped: the soup color is golden, clear and bright, the bottom of the leaves is thick, the thick surface luster, the orchid fragrance is obvious, the taste is mellow and sweet, the aftertaste is long, and the aroma is strong.

Fragrance type: the shape of tea obviously has "three green", that is, "dry tea green, soup green, leaf bottom green", the shape of tea is spherical or hemispherical, after brewing, the fragrance is light, elegant, lasting, the tea soup is bright to the bottom, and the bottom of the leaves is soft.

The fragrance type Tieguanyin is a new type of tea produced by the air-conditioning method, the tea is greener than the strong fragrance type, and the fragrance type is lighter than the strong fragrance type when the tea is picked

In fact, this is a gimmick made up by merchants.

The authentic Tieguanyin incense is highly intense, which means that the strong fragrance is more obvious. But at the same time, the aroma is refreshing, and it can also be said that the fragrance is long-lasting.

Which kind of do you think it should be? Tieguanyin is a traditional product, the shape, aroma, and taste have long been finalized, what is new???

In fact, the real Tieguanyin on the market can't be bought at all, it's all parallel goods, don't take it too seriously, just think it's okay.

That's a matter of how long or short the tea is roasted.

It is a bit difficult to describe the taste of tea in detail, because everyone's taste is different, and a brew of tea will get different tastes for different people. In addition, the taste of tea is related to the age of the tree, the production process, as well as the growing environment, and even the weather. So it's hard to use one exact word to describe the taste of a tea.

When I introduce my tea to my friends, I use my personal evaluation of a certain tea for others to refer to, and let them feel the rest. But this is just my own experience, you have to believe in your own feelings when drinking tea, others say that it is useless, good is good, bad is bad.

Back to the topic, let's talk about my feelings about the several teas that I usually come into contact with a lot and the standard of good tea in my heart. Again, it is what I think good tea should be in my own heart, starting from my senses, can not be used as a representative, the last article about the tea set, I mentioned the bowl many times, some friends who like to use the purple clay pot do not agree, because I am engaged in the tea industry, perennial need to test a lot of tea, rarely use the purple clay pot, in the words of a friend, the purple sand pot can sometimes neutralize some of the bad places of the tea, can make the taste of the tea more full, maximize the advantages. But in this way, we can't be sure of drinking the tea when we try it, so I am also from the perspective of the industry, because the gaiwan can indeed brew the original flavor of the tea.