What kind of Tieguanyin is a good tea?

The first is to look, that is, to look at its appearance. Hold the dry tea in your hand and inspect it to the light to see if the color of the tea is fresh, the color of winter tea should be emerald green, the spring tea is dark green, it is best to have sand green and white frost, if the tea is dry and gray and yellow, it is inferior. At the same time, pay attention to whether there are hidden red edges, which indicate that the fermentation is moderate, and those with small particles, oily and bright beads, and white green leaves are still the buds that are not fermented enough.

The second is to smell, that is, to smell it. Holding dry tea, burying your head close to the tea leaves, inhaling three breaths, if the aroma continues or even gets stronger and stronger, it is a good tea, and the inferior one is not fragrant, and the one with green gas or miscellaneous flavor is inferior.

Again, it is touching, that is, to see how the tea feels. The soft hand grip of spherical tea is not dry enough, good tea shakes in the hand to feel weighty, too light the taste is thin, too heavy is easy to bitter; If the tip of the leaf has a prickly feeling, it is caused by the tea green is too tender or not enough greening"Stagnant water"phenomenon, it is easy to drink bitter.

There is also the sound of listening: the fine tea is tighter than the general tea, the leaf body is heavy, take a small amount of tea leaves and put it into the teapot, you can hear the sound of "dangdang", its sound is crisp and crisp, and the dumb one is second.

Finally, there is the brewing, that is, the soup is brewed. This is also the most important step in the tea tasting. Tea merchants usually grab a large handful of tea leaves and stuff the teapot to the brim, in fact, only a porcelain cup, 5 grams of tea leaves, and 150 ml of boiling water are brewed and let stand for 5 minutes.

Then take a small tablespoon and pluck the tea leaves to see how the soup looks. If it is turbid, it is not enough to fry green; If it is weak, it is not enough tender harvest and fermentation; If the leaves are charred and cracked, they are overfried. A good tea soup is bright and thick in color, depending on the variety and preparation method, from light yellow, honey yellow to golden yellow.

Pick up the spoon and smell it, pay attention not to have the smell of grass green, the grass green taste is caused by the lack of rigor in making tea, the tea with the taste of grass green, once the amount of tea is increased, and then soaked for a long time, it will inevitably taste bitter and astringent, and the soup will become darker. In addition, even if the tea soup is cooled, the aroma of good tea is still there.

Precautions. The basic principle of buying Tieguanyin is to cast fewer leaves, flush more, and soak for a long time. In this way, the advantages and disadvantages of tea will be fully presented and can be seen at a glance.

I am also a fan of Tieguanyin, whenever I am disturbed by all kinds of complicated affairs, I drink a sip of Tieguanyin tea, and I am calm and relaxed. Yesterday, my colleague Xiao Liu wanted to buy some Tieguanyin tea, and when I went to the tea shop, I saw that there were all kinds of packaging and tea at various prices, the cheap ones were a few dollars or a dozen yuan a tael, and the expensive ones were dozens of yuan or even hundreds of yuan a tael, and the sellers said that it was new tea, which was really confusing. What kind of Tieguanyin is a good tea?

Teacher Lu Kejun, a famous tea artist in Shenyang, gave everyone some guidance. According to Mr. Lu, Tieguanyin tea, produced in Anxi County, Quanzhou City, Fujian Province, belongs to the oolong tea category and is one of the top ten famous teas in China. Tieguanyin tea is between green tea and black tea, and belongs to the semi-fermented tea category.

It seems that tea drinkers have to know a little about tea culture. According to Mr. Lu, a tea artist, drinking Tieguanyin can start from "observing the shape, listening to the sound, observing the color, smelling the fragrance, and tasting the rhyme" to distinguish the advantages and disadvantages of tea. Sounds a bit professional, and listens to the breakdown:

This view is to look at the shape of the tea, high-quality Tieguanyin tea strips are curly, strong knots, heavy, in the shape of a green pedicle and a green-bellied dragonfly head, and the color is fresh and moist. The next step is to listen, "The tea leaves don't make a sound, how can you listen?" Teacher Lu replied with a smile

Fine tea is tighter than the general tea, the leaf body is heavy, take a small amount of tea leaves into the teapot, you can hear the sound of 'dangdang', its sound is crisp and crisp, and the voice is dumb. "I didn't expect the movement of the tea leaves falling into the tea jar is also a knowledge. Then there is the color, the tea soup of Anxi Tieguanyin is golden and bright after brewing, and the taste is mellow.

The fragrance of the high-quality Tieguanyin tea soup is fresh, and the cup is lightly smelled when the lid is opened, and its unique aroma is fragrant. A good Tieguanyin can even be brewed more than a dozen times, and this step is called smelling fragrant. The last step is to taste the rhyme, that is, to taste, 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 endless flavor. With Mr. Lu's tea selection strategy, everyone should have a bottom in their hearts this time.

Tieguanyin is a green tea.

Tieguanyin is native to Xiping Town, Anxi County, Quanzhou City, and was discovered in 1723-1735. Tieguanyin is not only the name of tea, but also the name of the tea tree, Tieguanyin tea is between green tea and black tea, belongs to the semi-fermented tea category, Tieguanyin has a unique Guanyin rhyme, fragrant and elegant rhyme, there is a natural orchid fragrance after brewing, the taste is pure, the aroma of Qi Qin is rich and lasting, and there are seven bubbles with the reputation of residual fragrance.

If you use a thermos cup to make tea, soak it in high-temperature and constant-temperature water for a long time, and the tea polyphenols, tannins and other substances in the tea will leach out in large quantities, making the tea rich in color and bitter in taste. Therefore, the tea set should choose ceramics with good air permeability, such as making tea in a purple sand teapot, without losing the original taste of tea.

When tasting Tie Guanyin, you should use a small pottery pot and cup, first scald it with boiling water, and then fill the pot with tea leaves equivalent to one-half to two-thirds of the pot's capacity, and brew it with boiling water. The first two dishes of tea are usually discarded, because the tea leaves are still dusty, and the burnt taste is slightly heavier, which is not suitable for the mouth. These two dishes of tea are used to warm the teacup, and after two waters, the teacup is also warm.

Pour the third boiling water into the pot and pour the tea into a small cup after 1 to 2 minutes.

Tieguanyin's identification method:

1. Smell the aroma: first smell whether the aroma is prominent, and then distinguish the aroma between high and low, long, strong and weak, and pure turbidity. When smelling incense, a combination of hot, warm and cold smelling is used. Where the aroma is prominent, the aroma is high, and the fragrance is long, it is the top grade; Otherwise, it is a defective product.

2. Taste: Scoop an appropriate amount of tea soup with a teaspoon, and suck and roll in the mouth through the tongue, so that the taste cells in various parts of the mouth can make a comprehensive taste induction. All those with mellow taste, mellow and refreshing, thick but not astringent, rich in variety charm characteristics, are of the highest grade; Otherwise, it is a defective product.

3. Look at the color of the soup: look at the color of the tea soup, light and dark, turbidity, etc. Where the soup is orange and bright, it is the best grade, and the dark and turbid is the inferior product.

4. Look at the bottom of the leaves: Pour the tea brewed with boiling water into a dish filled with water and observe the bottom of the leaves. Where the bottom of the leaf is soft, the green pedicle and the green belly are obvious, they are all of the top grade; Otherwise, it is a defective product.

The above content refers to Encyclopedia - Tieguanyin.