How to shake Tieguanyin Zhengwei tea, what should I pay attention to?

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.

Because the varieties of Tieguanyin are different, the tea soup is also different, as follows:

1. Fragrant Tieguanyin: The fragrance of Tieguanyin is emerald green in color, the soup is clear, the aroma is rich, the floral fragrance is obvious, and the taste is mellow.

2. Strong fragrance type Tieguanyin: The strong fragrance type Tieguanyin has a bright color, golden soup color, pure aroma and thick taste.

3. Aged fragrance Tieguanyin: Aged fragrance Tieguanyin is black in color, rich in soup, sweet and mellow, and agarwood condensed.

That's because the origin and processing technology of Tieguanyin, which is also Anxi, are different, and the different brewing methods will also make the soup color different!

It is also the major production area of Anxi, each with its own characteristics!

Sense of virtue Tieguanyin.

Its main features: Gande Town won the title of the first town of Tieguanyin in China, with a higher altitude, belonging to the Nei'an River zone, because of its unique alpine geographical location and climate, Gande Tieguanyin, the first point, the fragrant soup is light (one of the characteristics of alpine tea), the aroma has alpine rhyme leaves, whether it is smelling the cup, or the entrance of the soup, and even when brewing and uncovering, it is like the elegance of orchids, and it is not tired of smelling for a long time. The second point is that the fragrance is strong, almost overflowing, making people eager to try, and long-lasting and resistant to bubbles (the second characteristic of high mountain tea); The third point is that the color of the soup is light and bright (the third characteristic of high mountain tea), the soup color is light green, clear to the bottom, the entrance of the soup, the feeling of the mouth and tongue is sweet and refreshing, which makes people linger for a long time, and the meaning is still inexhaustible.

Fourth, because of its high-altitude geographical location and climate, there are fewer pests and fertilizers and pesticides, which is also one of the important reasons why most of the high-end Tieguanyin in the local tea estates come from Anxi Gande, and the reputation and reputation of Gande are not only known in the local people, but also in the country.

Xiping Tieguanyin.

Its main features: the soup is not very fragrant, its aroma is rich, the entrance is sweet, whether it smells the lid cup, or the soup entrance, or even when brewing and uncovering, its fragrance is so strong that it can almost overflow the room, which makes people eager to try; The color of the soup is relatively light, especially the first bubble and the second brew tea, after the third bubble, the soup color is yellow-green, and the bottom is mellow; The entrance of the soup can be felt to be slightly sour when stirred, the taste is special, and there is fragrance in the acid, and there is acid in the fragrance. The acid is sweet, the sweetness is fragrant, and the water fragrance is long-lasting.

There are three main characteristics of its tea quality: "thick soup" refers to the golden yellow color of the tea soup, bright color and dark color; "Yunming" refers to the unique "Guanyin rhyme" of Anxi Tieguanyin, and the mouth and throat have a refreshing feeling after drinking; "Slightly fragrant" refers to the fact that the soup is fragrant but not strong.

Xianghua Tieguanyin.

Its main features: Weizheng soup is mellow and sweet, and the first point is pure in taste, which means that the tea is full of flavor after entering the mouth, and there are few other peculiar smells; The second point is that the soup is thick and thick, commonly known as "good tea"; The third point is sweet, which means that after the tea is swallowed in the mouth, the feeling left on the mouth and tongue is sweet and refreshing, strong and long-lasting, which makes people linger for a long time, and the meaning is still inexhaustible.

Because of the different processing technology and different quality, there is no unified standard for the soup color of Tieguanyin, most of the soup color of Tieguanyin is green, or green with yellow, and some yellow-green are golden.

This is all normal.

The production and processing technology is different, there will be different varieties of fresh leaves, and the brewing time is different, and the color of the tea soup will be very different Flower tea Oolong tea soup color is usually yellow Golden green tea is mostly green

Normally, it's green-yellow-green-yellow. And it smells so fragrant! That feels cool... Do friends need tea trays, search for Shangyi tea sets to find out. I wish you a happy life.

**The difference between black tea, green tea, Pu'er tea, and Tieguanyin after brewing, in terms of smell, color, and taste.

Here are the differences between them:1Black Tea:

After brewing, the color is reddish-brown, the smell is more fresh and fragrant, the taste is stronger and there is a certain astringency. The characteristics of black tea are that the tea soup is bright red in color, full of vitality, rich in taste, and has a long-lasting aftertaste. 2.

Green tea: After brewing, the color is yellow-green, the smell is fragrant, the taste is refreshing, mellow and slightly tender. Green tea is "clear" as the main purpose, fragrant, refreshing, throat, mouth, and heart.

3.Pu'er tea: After brewing, the color is reddish-brown, the smell is unique, there is an aged fragrance, the taste is thick and thick, mellow and sweet.

It has a unique and boring stale flavor due to years of fermentation and aging, and it also helps to reduce blood lipids and prevent arteriosclerosis. 4.Tieguanyin:

After brewing, the color is golden yellow, the smell is floral, the taste is refreshing, sweet, and has a special fruity and honey aroma. Tieguanyin is characterized by its dry taste, which is one of the world's four famous teas, and is deeply loved by Guangxudan tea lovers. In conclusion, the four types of tea have unique smells, colors, and tastes due to their different production processes and raw materials.

When it comes to drinking, you can choose according to your preferences and needs. <>

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.

Hehe, there is both a connection and a difference between shaking green and doing green, both of which are Anxi Honghan. Tea.

Tieguanyin tea.

Making tea. Craft.

One of the ten processes that must be passed: when the green leaves are resting, according to. Aoba. Target.

Moisture content. Change the situation, you can decide whether to shake the green or not. Pour the green leaves from the water sieve into a bamboo "green shaker" and prepare to shake the green leaves.

It is to use an electric motor to rotate the green shaker.

Fresh leaves. Collision, scattering, friction movements are carried out in the green tube, most of them.

Leaf margins. Cells are broken and damaged, water diffuses and penetrates, intercellular spaces are filled with water, leaves are stiff and grassy.

Flavor volatile. Function: The cell tissue of the leaf margin is destroyed by the friction of the green shaker and the collision between the leaves.

Tea polyphenols. Wait.

Compound. contact with enzymes to promote the transformation of substances; At the same time, the water slowly evaporates and decreases.

Shaking and resting are repeated and alternated. It is formed as a tea leaf.

Quality. The most critical link.

Shaking green and standing together is called green, and the standard of doing green moderation is the so-called "green leaf red edge".

Details about Anxi Honghan tea and Tieguanyin tea.

Production process, you can consult: "Honghan tea".