What does aged Tieguanyin taste like? How many flavors does Tieguanyin have?

Identification of Tieguanyin is a profound knowledge, Anxi famous tea master and old tea farmer can identify the quality of tea by smelling the fragrance, and those who are high in Taoism can even taste where this tea is produced in what village, how many years of tea trees, and those with outstanding characteristics can also taste the hands of what famous tea master.

Appearance: The cord is fat, round and dragonfly head, heavy, the branch heart is hard, the branch scalp is neat, most of the leaves are curled to the back of the leaf, the color is black and oily, and the sand green is obvious (in the new process, most of the red edging has been removed). <

Endoplasm: The aroma is rich and long-lasting, the rhyme is obvious, with orchid fragrance or raw peanut kernel flavor, coconut fragrance and other fragrances; The tea soup is golden, orange and yellow, the taste is mellow and sweet, slightly honeyed, fresh and sweet.

Leaf bottom: the branch body is round, the peduncle skin is red and bright, the petiole is wide and thick (palm leaf pedicle), the leaf is thick and soft, and the leaf surface is wavy"Satin finish"。

The most core characteristics: dry tea is heavy, dark green in color; The aroma of the tea soup is obvious, with great layers and thickness; The bottom of the leaves should be thick and soft.

The general drinking of Tieguanyin can be from"Observe the shape, listen to the sound, observe the color, smell the fragrance, and taste the rhyme"Start by identifying the good and bad teas.

Look: high-quality Tieguanyin tea strips are curly, strong knots, heavy, in the shape of a green pedicle and a green belly dragonfly, the color is fresh and moist, the sand is green, the red spots are bright, and the leaves are band hoarfrost.

Listen to the sound: 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 smell"Dangdang"The sound is crisp and crisp, and the dumb voice is secondary.

Color: The color of the soup is golden, bright and clear, the bottom of the leaf is thick and bright after the tea is brewed (one of the characteristics of Tieguanyin tea, the back of the leaf is curved), with a silk luster, which is the top, and the soup color is dark red.

Smell: 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 and fragrant, and it is rich and long-lasting, which makes people feel intoxicated. Yes"Seven bubbles have an aftertaste"reputation.

Experimental studies at home and abroad have shown that Anxi Tieguanyin contains the most abundant types of aroma components, and the proportion of aroma components with medium and low boiling points is significantly greater than that of oolong tea made from fresh leaves of other varieties of tea trees. Therefore, the unique aroma of Anxi Tieguanyin is pleasant and intoxicating, a cup of Tieguanyin, the lid of the cup is immediately fragrant, and the room is full of fragrance.

Pinyun: The ancients had"Before tasting the smell of nectar, smell the holy fragrance first"Wonderful. 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.

As for the unique"Guanyin rhyme"Why? So far, the tea people have not been able to explain clearly, so they have to leave it to the future generations to judge, which is also the charm of Anxi Tieguanyin.

Tieguanyin tea leaves are roasted, cooled, sealed and stored in special warehouses to promote their subsequent ripening. It is divided into several grades, such as five years, ten years, fifteen years, eighteen years, and twenty-eight years. 10 to 28 years is the best.

The color of dry tea is dull, the soup color is dark yellow, brown or reddish-brown, the taste is mild, and it is slightly sweet and sweet after brewing. In addition to the general functions of tea, it also has the effects of lowering blood pressure, lowering lipids, and aiding digestion.

The tea leaves are sealed after roasting and cooling, and stored in a special warehouse with a stone and wood structure, which is not hot in the hot summer and cold but not cold, so as to promote its post-ripening effect and a series of changes"Mellow, smooth, refreshing and refreshing"Precipitates a large amount of essence, agarwood condensed rhyme, sweet and sweet. According to the cyclical characteristics of the change of its contents, it is divided into several grades, such as five years, ten years, fifteen years, eighteen years, and twenty-eight years, with ten to twenty-eight years as the best.

AgeingTieguanyinIt is a kind of collection for many years, after continuous baking and refiningFujian Anxi oolong teaIt maintains the previous traditional Tieguanyin production process, the taste is good, the tea soup is light yellow, the aroma presents a carbon fragrance type, and the aftertaste is strong, and Tieguanyin has a certain health care and disease effect on the body for many years.

Generally, Tieguanyin is green, and the aged Tieguanyin is black and oily, quite resistant to foaming, and it is refined by using the high-grade Anxi Tieguanyin added to the traditional charcoal baking technology after a long time of baking. It must be re-roasted every one to two years; Each time, the tea master will use the charcoal melting method to roast for 30-60 hours, and then pack it and store it in a twine.

Aged Tieguanyin is a high-grade tea in Tieguanyin tea, the tea is mellow, soft, and obvious"Aged taste", drink it like an old medicinal wine, called"Natural health products"。Aged Tieguanyin not only has the effect of green tea, but also has the effect of treating colds, indigestion, lowering blood pressure and lipids, and preventing and treating diabetes, which has been confirmed by experts.

In the folk of Anxi, there is also a legend about the aged Tieguanyin: in the Qing Dynasty, there was a person named Lin Fulong who had a bad stomach, and one day his stomach was very swollen, he couldn't eat, and he looked for a doctor everywhere to see the symptoms and did not improve. The family hurriedly went to the ancestral house to pray for the blessing of the gods, and that night, the forester was enlightened by the immortals when he was dreaming.

The next morning, according to the instructions of the immortal in the dream, the family rummaged through the ancestral house, found the old tea in the corner of the house, and then boiled it for the forester to drink. In addition to legends, many tea farmers in Anxi have the custom of storing tea in clay pots every year, and use aged tea as medicine in case of cold and heat.

Judging from the cultural packaging methods adopted by most aged teas, Pu'er has been very successful in focusing on the two banners of efficacy and scarcity, while Tieguanyin has just started.

In terms of scarcity, new tea is available every year, while old tea is a historical legacy, limited in quantity and becoming less and less.

From a marketing point of view, as long as the market recognizes that there is a demand, the scarcity and preciousness of the product, and the storage is likely to appreciate. More than a decade ago, when the air was cleaner and the land was rarely polluted by pesticides and fertilizers, the Anxi Tieguanyin produced was more in line with the principles of nature than organic ecological tea. <>

Industry analysts believe that the aged Tieguanyin still lacks systematic packaging and publicity in terms of efficacy, brand and scarcity. To let Quanzhou's aged tea from"Partial resurrection"to"Blossoming and bearing fruit everywhere"It is obviously not enough to rely on the publicity of enterprises or the communication of operators, and there must be an overall cultural packaging and publicity in order to speed up marketing and improve marketing efficiency.

Ageing: Dry teas are dull in color and darker with age.

New tea: Smooth color.

Ageing: The color of the soup is dark yellow, and the color gradually changes with the increase of the year, from dark yellow-brown to reddish-brown.

New tea: The soup is golden and bright.

Ageing: The taste is mild and more and more peaceful over time.

New Tea: The taste is fresh and mellow.

Aging: Dry tea smells slightly sour and has a distinctly stale taste. After brewing, it is sour, slightly sweet, and sweet.

New tea: Dry tea has a fresh smell with a faint floral aroma. The aroma is even stronger after washing.

Many five-year-old Tieguanyin can be baked and processed to be similar to 15-year-old. However, there is an obvious smell of fire that has been baked, and the real aged Tieguanyin should have no fire smell.

It can be divided into four flavors, and the quality situation is as follows.

Fragrance type Tieguanyin: The fragrance type has a relatively light taste, a slight sweetness on the tip of the tongue, and is biased towards modern technology, and currently has the largest share in the market. The color of the fragrant Tieguanyin is emerald green, the soup is clear, the aroma is rich, the floral fragrance is obvious, and the taste is mellow.

Due to the cold nature of new tea, do not drink too much, otherwise there will be a certain degree of stomach injury and insomnia.

According to the different fermentation time, the fragrance type is divided into four flavors, positive taste, positive taste, green elimination and deacidification.

Strong fragrance type Tieguanyin: strong fragrance type has a mellow taste, high aroma, and is relatively sweet, which is a product made of tea roasted and reprocessed by traditional technology. The strong fragrance type Tieguanyin has the characteristics of "fragrant, strong, mellow, sweet", the color is dark and bright, the soup color is golden, the aroma is pure, the taste is heavy, relative to the fragrance type, the strong fragrance type Tieguanyin is warm, has the effect of quenching thirst and invigorating, strengthening the spleen and warming the stomach.

Aged fragrance type Tieguanyin: Aged fragrance type, also known as old tea or ripe tea, is made of strong fragrance or light fragrance type Tieguanyin after long-term storage and repeated reprocessing, and is also a semi-fermented tea. The aged fragrance type Tieguanyin has the characteristics of "thick, mellow, moist and soft", which is manifested as black in color, rich in soup, sweet and mellow, and agarwood condensation.

Its characteristics and taste are close to Pu'er tea, black tea, and dark tea, and it has a heavy history and cultural precipitation.

Charcoal-roasted Tieguanyin: It is a kind of Tieguanyin strong fragrance, which is also the last process to change the quality of the finished oolong tea processing, and it is the roasting process of Tieguanyin's fragrant tea after using charcoal.

Your method is a misunderstanding, Tieguanyin is not the more fragrant the better, Tieguanyin does pay attention to incense, but not the more fragrant the better. Tieguanyin with good aroma grows mostly in high-altitude mountainous areas, where there are many clouds and mist, sunlight diffusion, strong ultraviolet rays, and more aromatic substances are accumulated in the tea part, and the tea leaves are thick and soft, and the tenderness is strong. I often buy the Tieguanyin in the Yayun Pavilion, I feel that the taste inside is good, and ** is also more affordable, I see that the tea inside is not brewed when it is not said how fragrant the taste is, but after soaking, the fragrance slowly floats out, so the more fragrant the taste of Tieguanyin, the better is a misunderstanding.