Is Tieguanyin considered green tea, does Tieguanyin belong to green tea?

Tieguanyin does not belong to green tea, Tieguanyin belongs to the category of green tea, which is often referred to as oolong tea.

According to the "Chinese Tea Classic", China's tea is mainly divided into two categories, one is the basic tea, and the other is the reprocessed tea. The six types of tea, including green tea, black tea, green tea (oolong tea), white tea, yellow tea, and dark tea, are all classified into the basic tea category. Tieguanyin and green tea are two tea categories that are juxtaposed and have no affiliation.

The basic process of green tea is tea green (fresh leaves) - finishing - rolling - drying, and the basic process of Tieguanyin tea green (fresh leaves) - making green - finishing - rolling - drying; In addition, the finishing methods are different, and the finishing methods of green tea can be divided into frying, baking, drying and cooling; Tieguanyin is divided into Zhengwei, Xiaoqing, and deacidification according to the different time of completion.

Tieguanyin, which belongs to green tea, is a semi-fermented tea between green tea and black tea, and green tea is also known as unfermented tea. It is made of suitable tea tree shoots as raw materials, and is made by typical processes such as killing, rolling, and drying. According to its drying and finishing methods, it is generally divided into fried green, roasted, sun-dried and steamed green tea, and green tea has formed the characteristics of "clear soup and green leaves, strong taste astringency".

Oolong tea is a combination of green tea and black tea, and its quality is between green tea and black tea, with the strong umami taste of black tea, the fragrance of green tea, and the reputation of green leaves and red borders. The pharmacological effects of oolong tea are highlighted in the decomposition of fat, bodybuilding and other aspects. In Japan, it is called beauty tea, bodybuilding tea.

Tieguanyin is not green tea, it belongs to green tea, between black tea and green tea, belongs to semi-fermented tea, originated in Xiping Town, Anxi County, Quanzhou City, Fujian Province, is one of the top ten famous teas in China, Tieguanyin is fragrant and elegant, there is a natural orchid fragrance after brewing, the taste is pure, and the aroma is rich and lasting.

Tieguanyin belongs to the green tea category, is between green tea and black tea between the semi-fermented tea, after brewing will waft out the aroma of orchids, and the aroma of Tieguanyin is rich and lasting, so it has the reputation of seven bubbles with residual fragrance, Tieguanyin finished products from the fermentation and process, can be divided into three categories: light fragrance type, strong fragrance type and aged fragrance type.

Tieguanyin also belongs to a type of green tea.

Tieguanyin tea is not green tea, Tieguanyin is oolong tea, oolong tea is also known as green tea, its tea is peaceful (semi-fermentation process), the origin of Tieguanyin is Xiping Town, Anxi County, Quanzhou City, Fujian Province, its dry tea is spiral-shaped, tight and heavy, the color is sand green, the orchid is fragrant, its soup color is clear and golden, the taste is mellow, the entrance is slightly bitter, and the bottom of its leaves is thick and bright, fresh as ever.

Tieguanyin does not belong to green tea.

Tieguanyin does not belong to green tea, it belongs to oolong tea, and the name of oolong tea is ** in Tieguanyin, and the origin of Tieguanyin is the birthplace of oolong tea.

The process of Tieguanyin belongs to oolong tea

The process of Tieguanyin is fresh leaves, drying green, making green, frying green, first kneading, first drying, re-kneading, and drying.

1. Picking

Fresh leaves picked at noon on a sunny day --- at 3 p.m. are of the best quality. And the freshness of the tea should be moderate. To meet these two conditions, a season is actually only a few days. If it rains, it's all gone. If you want to make high-grade Tieguanyin, there are strict picking standards.

Generally, three leaves and one bud are selected, and the freshness and tenderness are moderate. The branches should be short and small, so that the water content of the branches will be less, and the production will form a high-end temperament.

2. Sunburning

After the tea is picked, it should be cooled on the ground to dry the green. There are many forms of tanning, some of which are spread on a water screen and on a shelf; Some are paved directly on the ground; Some are spread on the ground with bamboo sieves. The purpose of drying the green is to evaporate part of the water of the leaves, promote the physical and chemical changes of the substances contained in the fresh leaves, and prepare for the shaking of the green.

3. Stand (cool green).

After the green leaves are sun-dried, the green leaves are sifted and put into the green room to stand, when the green leaves are sun-dried, part of the water will evaporate, and the green leaves will become sloppy and soft, and when the green leaves are standing, the water of the leaf stalk and leaf veins will be added to the leaf surface at this time, and at this time, the leaf surface will be straightened up.

4. Shake the green

When the green leaves are resting, you can decide whether to shake the green leaves according to the change in the moisture of the green leaves. 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.

The fresh leaves collide, scatter and rub in the green tube, most of the leaf margin cells are broken and cracked, the water diffusion and infiltration, the intercellular space is filled with water, the leaves are stiff, and the grass smell is volatile.

Function: The leaf edge cell tissue is destroyed by the friction of the green shaker and the collision between leaves, so that tea polyphenols and other compounds are in 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 the most critical link in the formation of tea quality. Shaking green and standing together is called green, and the standard of doing green moderation is the so-called "green leaf red edge".

5. Finishing is also known as fried green

The purpose is to use high temperatures to quickly destroy the activity of enzymes and consolidate the qualities that have been formed.

6. Plastic surgery and kneading

The finished tea leaves are wrapped in a special cloth, and the whole tea leaves are tightly wrapped into balls using a "speed charter machine". As shown in the picture above, the purpose of this link is to make shapes and colors.

7. Kneading

The packaged tea bags are placed in a "kneading machine" and twisted to shape. The tea balls are rolled in a tight wrap in a kneading machine, and the leaves inside are squeezed to slowly form "granular", and the magic of going from leaf to granular is all here, of course, it has to go through many operations.

8. Roasting

After the tea is kneaded, it is roasted, and the tea ball is dismantled and spread on a bamboo sieve on an iron frame, and roasted in the oven. Kneading, kneading and roasting are repeated many times. until the shape is satisfactory. It is best to bake and dry the finished product.

It doesn't belong. Tieguanyin tea is not a green tea, but a green tea, which is one of the top ten famous teas in China. "Tieguanyin" is not only the name of tea, but also the name of tea tree varieties.

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, after brewing, there is a natural orchid fragrance, the taste is pure, the aroma is rich and lasting, and there is "the reputation of seven bubbles with residual fragrance".

The Qing Dynasty Shangming Tea Making Law contains: "The origin of green tea (i.e., oolong tea): the working people of Anxi, Fujian Province created and invented green tea in the third to thirteenth years of the Yongzheng Dynasty of the Qing Dynasty (1725-1735), which was first introduced to northern Fujian and then to Taiwan Province. ”

Because of its excellent quality and unique fragrance, Tieguanyin imitates each other in various places, and has spread all over southern Fujian, northern Fujian, Guangdong, Taiwan and other oolong tea areas.

China oolong tea has four major production areas in southern Fujian, northern Fujian, Guangdong, Taiwan, etc., with the longest production history in Fujian, the largest output and the best quality, especially Anxi Tieguanyin and Wuyi rock tea are famous at home and abroad.

Anxi County, Fujian Province is not only the hometown of the world's famous tea, but also the birthplace of the national famous tea oolong tea, and the base county and city of Fujian Province's oolong tea export. Anxi has a long history of tea production, unique natural conditions, and excellent tea quality.

Tieguanyin variety classification.

According to the degree of fermentation and the production process, Tieguanyin finished products can be roughly divided into three types: clear fragrance type, strong fragrance type, and aged fragrance type.