What season is the best time to drink Tieguanyin, and what season is the best season to drink Tiegua

Tieguanyin is suitable for autumn drinking, because the autumn temperature has begun to decrease, the air humidity is relatively reduced, the climate is dry, at this time it is very easy to dry cough and less phlegm, **dry, etc., drinking Tieguanyin can replenish water, keep **refreshing, but also cold resistance and noise, promote body metabolism, in addition to drinking Tieguanyin can refresh the mind, so as to relieve the fatigue of autumn.

Features of Tieguanyin Autumn Tea:

Autumn tea is usually made after mid-August. The climate of autumn tea is relatively suitable for the growth of tea, the tea tree grows in spring and summer, the content of the new shoot bud is relatively reduced, the leaf size is different, the bottom of the leaf is brittle, the leaf color is yellow, the rainfall is less, the temperature is suitable, and the tea produced is full of aroma.

Tieguanyin "Spring water and autumn fragrance" is related to the climate in which tea grows, and compared with other seasons, autumn tea is the best taste.

What are the fragrance types of Tieguanyin:

1.Fragrant Tieguanyin.

The flavor taste is relatively light, the tip of the tongue is slightly sweet, and it 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.

2.Strong-flavored Tieguanyin.

The strong aroma type has a mellow taste, a high aroma, and a relatively sweet return, which is a product made by roasting and reprocessing tea fried 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.

3.Chenxiang type Tieguanyin (old iron).

Aged fragrance type, also known as old iron 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, not only with a thick, mellow and smooth taste, but also with heavy historical and cultural precipitation.

Tieguanyin is the best to drink in the autumn season.

Tieguanyin is the most suitable to drink in autumn, although Tieguanyin is a neutral tea suitable for all seasons. But in autumn, it will be very suitable to drink Tieguanyin, and you can soak a thicker Tieguanyin to drink. And the Tieguanyin harvested in autumn is the best quality, because of the cool weather in autumn, the taste of Tieguanyin at this time is the most authentic and pure.

Tieguanyin production process

1. Picking green

Tieguanyin and other oolong teas are not as particular about picking young shoots as green teas, and the tea leaves used are usually as large as leaves.

2. Sunburning

The time of sunning is very particular, generally choosing to bask after 3 p.m. when the sun becomes soft, the time is 15 to 30 minutes.

3. Dry green

Drying is a supplementary process of drying greening, which is carried out in a cool and ventilated room, and needs to be turned every half an hour to 1 hour.

4. Shake the green

Shaking green is the key to the production of Tieguanyin, the tea leaves reach a semi-fermented state due to friction against each other, the tea leaves will return to green after shaking the green, and then need to shake the green again after drying, this process should be repeated 3 5 times.

5. Stir-fry green

The traditional stir-fry needs to be done by hand, in order to be able to grasp the temperature change at any time, and the temperature of the wok is generally set to 250 280.

6. Wrap and knead

This is also one of the unique production processes of oolong tea, wrapping the tea leaves with a tea towel, and by kneading and pressing, the tea leaves are tightly knotted into special strips, which are shaped like oolongs.

7. Baking

The purpose of roasting is to reduce the water content in the tea to less than 6%, which is often alternated with bag kneading, namely: initial drying, package kneading, re-drying, re-wrapping and kneading, re-baking, etc., and finally processing the tea into "hair tea".

8. Pick a dust

Mao tea "can be packaged after picking and screening**, generally vacuum packaging, after buying home, placed in a cool place for preservation, can also be placed in the refrigerator.

Tieguanyin is suitable for autumn drinking.

Tieguanyin** in Fujian Province, Tieguanyin belongs to the category of oolong tea, and Tieguanyin is one of the top ten famous teas in China. Tieguanyin is between green tea and black tea, and is a semi-fermented tea. The tea color of Tieguanyin after brewing is golden, a little amber color, and the aroma of Tieguanyin has an orchid fragrance, and the taste is mellow and sweet.

Tieguanyin has always had the reputation of spring water and autumn fragrance, Tieguanyin's autumn tea is generally listed in the month, in terms of tea quality, Tieguanyin in autumn is the best in the year, spring pays attention to the taste of tea soup, autumn pays attention to aroma, autumn is also the best harvesting season, from autumn to winter, at this time the production of Tieguanyin is not easy to deteriorate, the taste is more fragrant after the cold dew, and the taste is smoother.

Tieguanyin's tea culture:

Making tea seems easy, put the tea in the pot, pour hot water, wait for a while, and then pour it out, and you have completed the "tea brewing"! On the surface, Tieguanyin tea is just like the above-mentioned decomposition action, and you can get a good tea soup! However, contemplating tea, recognizing tea, and studying the characteristics of tea is the first step to making good tea!

In addition to the above-mentioned written records, in the actual process of making tea, and when facing different tea leaves and tea utensils, it is more carefully distinguished, so as to get a good taste of tea soup.

The brewing method of Anxi Tieguanyin tea is unique and self-contained. First of all, it is necessary to strictly control the three passes of water, tea set, and brewing. "The water is better with the stone spring, the furnace is better with the charcoal fire, and the tea set is small as the top", which means that the water is the best with mountain spring water, and the tea set is small and convenient, and it is best if you use charcoal fire to boil water.

Tieguanyin can be drunk in all seasons.

Tieguanyin is a neutral tea, you can drink Tieguanyin all year round, however, the taste of Tieguanyin harvested in autumn is the most mellow, and the weather is cool in autumn, so it is perfect for everyone to drink the fragrant Tieguanyin. Autumn is high and cool, everyone in this season is best to drink some tea that can be elaborate, Tieguanyin has the effect of meditation, everyone in the autumn to drink Tieguanyin is very suitable.

The production of Tieguanyin is very fine, and there is a saying that "it is good to drink and not to be made", including three parts: picking, initial production, and refining. The relevant tea master must not only have rich experience and know in his heart, master the picking period, picking standards and picking techniques, but also be proficient in more than 10 processes such as sunning, drying, shaking, frying, rolling, initial drying, wrapping and kneading, re-drying, re-wrapping and kneading, drying, etc. The follow-up refining should grasp the six processes of screening, picking, stacking, baking, spreading and drying, and packaging.

Tieguanyin autumn tea characteristics

1. The dry tea is tightly knotted and the cup is crisp for autumn tea. When identifying, take a little dry tea and throw it into the bowl, and make a crisp sound that is autumn tea, if the sound is dull, it should be summer tea. The reason is that the authentic autumn tea Tieguanyin has a tight shape, and has the characteristics of thick, solid and heavy appearance, and the natural sound of throwing the cup is loud, while the appearance of the summer tea is loose and light, and the sound of throwing the cup is of course relatively dull.

2. Dry tea is fresh green and shiny for autumn tea. The color and gloss of dry tea is also one of the more intuitive identification methods. Authentic Anxi Tieguanyin autumn tea, its dry tea color should be bright green, so it is not difficult to identify.

Take a little dry tea under the light, if it is green and shiny, it is the beginning of autumn; If the color is dark and lacks gloss, it is generally summer tea. However, if the tea leaves are the color of spring tea, that is, the color of black oil (like the color of persimmon frost), then it is not only Zhengqiu tea, but also high-quality Zhengqiu tea.

3. Those with fresh fruit fragrance are autumn tea. After brewing Ansocks and Pixi Tieguanyin autumn tea, the biggest feature of its smell is that it has the fragrance of fresh fruits and flowers, that is, the so-called fragrance. Based on this identification, if it does not have this odor characteristic, it can basically be determined that it is non-autumn tea.

From the smell point of view, the biggest difference between Anxi Tieguanyin autumn tea and other season tea is that it is easiest for ordinary people to grasp the identification method of shed excitement. If it is summer tea, the smell characteristics are mainly similar to fishy taste.

4. The concave and soft bottom of the leaf is the autumn tea. Take out two or three pieces of tea that have been brewed several times, and look closely, if the bottom of the leaves is concave and soft, it can generally be identified as the Tieguanyin of the Middle Autumn; If the bottom of the leaf is stiff and rough, it can be judged that it is not the autumn Tieguanyin.

The above content refers to Encyclopedia - Tieguanyin.

Life to do anything is to pay attention to, drinking tea is no exception, a day to drink Tieguanyin tea is to pay attention to, reasonable arrangement of a day of tea time, and drinking should be moderate and reasonable arrangement, can not be tea-loving, we should arrange to drink different tea at different times of the day.

Generally, in the early morning, we should not drink the strong fragrance type, but drink a light cup of high-grade fragrance Tieguanyin tea, which can make you wake up and clear your heart.

In the morning, people are more tired, drink a cup of strong fragrance in moderation, so that you are fragrant and happy, can improve your work efficiency.

In the afternoon, drink a cup of black tea, or milk black tea, or drink a cup of high-grade green tea, plus some snacks and fruits, which can relieve sleepiness and refresh and replenish nutrition.

At night, you should go home and rest, right? Here you can get together with friends or family, brew a pot of Yunxiang type of ecological 608, Yunxiang pure mellow, while chatting with family or friends, while drinking Yunxiang type of tea, it is resistant to brewing, drinking tea and talking about the heart, there is no fun in life, so you should arrange the time reasonably when drinking Tieguanyin tea.

Tieguanyin belongs to oolong tea, there is a saying in my country: "Drink flower tea in spring, drink green tea in summer, drink black tea in winter, and drink oolong tea all year round." "This is because of the result of oolong tea tea neutralization. Therefore, drinking Tieguanyin is suitable all year round.