Which aroma of Tieguanyin is higher and what is the difference in taste?

High deacidification You might as well go to my store to take a look **Enter Xinye tea.

How to distinguish the positive taste in the fragrant Tieguanyin, eliminate greening, and drag sourness.

How to distinguish the positive taste in the fragrant Tieguanyin, eliminate greening, and drag sourness.

Positive taste: dry tea is black, dark and not vivid, and the visual perception is poor.

Elimination of green: Dry tea is generally dark green, the color and luster are generally fresh, and the visual perception is high.

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

Different processes, that is, different flavors produced by the different fermentation times of fresh leaves in the plant.

These three types of Tieguanyin have obvious differences in appearance, aroma, and taste.

Tieguanyin as a treasure in the tea, Tieguanyin's production process changes very quickly, from the past light fermentation process, to now differentiated into three kinds of stir-fried (or called Zhengwei), Qingqing, and de-acid, and Qingqing is divided into "Zhengzheng" and "Acid". These teas are very different in terms of appearance, aroma, and taste. 1. Stir-frying:

Dry tea is black, dull and looks darker.

2. Elimination of green: The dry tea is green, with a high gloss, and looks very comfortable.

3. Deacidification: Dry tea is grass green, with high gloss, and its appearance is similar to that of green tea, so it is difficult to distinguish it from the appearance. 1. Stir-frying:

The aroma of the stir-fried tea bowl is not significant, even if it is a high-grade product, the aroma of the first bubble bowl is also very weak (faint fragrance), the tea soup is clear and translucent, the tea is soft, the sweet aftertaste is strong, and the fragrance is faint but very long.

2. Eliminate greening: The fragrance of the green tea is obvious, and the fragrance of a good green tea is domineering or melodious.

Elimination: The aroma is similar to that of stir-fried tea, but the aroma is easier for drinkers to feel than that of stir-fried tea. Acid elimination: smell the bottom of the leaf after waking up the tea, there is an obvious sour fragrance; After brewing, the sour aroma slowly fades, and the tea does not have a sour taste. This kind of elimination is considered to be a positive taste, and it is a rare good tea.

3. Detoxification (drag) sourness: the sour taste is obvious, and the sour tea generally has an obvious sour taste, and the sour taste will stink after a long time, and the value is relatively low. Nowadays, many Tieguanyin lovers like this type of tea very much.

In short: from the high aroma to the order of ranking, drag acid first, eliminate green second, and fry third.

In terms of aroma elegance, the opposite is true.