According to the classification of tea processing methods, does Anxi Tieguanyin belong to green tea

In fact, Tieguanyin is oolong tea Oolong tea is semi-fermented tea, and Anxi Tieguanyin is the best oolong tea, which belongs to green tea. It is one of the famous oolong teas in China. It has a beauty and health care function.

It should belong to green tea, because its processing method is relatively simple, which is the same as the processing method of green tea.

Tieguanyin belongs to green tea, because the taste of Tieguanyin is very good, and the smell is also very unique, so I think Tieguanyin belongs to green tea.

The growth of Tieguanyin has very strict requirements for the geographical environment and climatic conditions such as soil, altitude, accumulated temperature, precipitation, temperature, and humidity. First of all, Tieguanyin must grow between 300 and 1000m above sea level. At such an altitude, with more fog, more diffuse light, and suitable temperature, Tieguanyin can contain more abundant amino acids, thus forming a unique Tieguanyin quality; Secondly, Tieguanyin Tea Garden is better to sit in the south and face north, because of such a geographical location, the sun will not shine directly all day long, and the sunlight is mostly oblique light, you can carefully observe the tea garden base where we are now, that is, sitting in the south and facing north and surrounded by mountains, which is very suitable for the growth of tea trees; Third, Tieguanyin must also grow in neutral acidic red and yellow soils rich in chemical trace elements.

Anxi County is mountainous, perennial clouds and mist, with an average annual temperature of 18; Suitable light, more diffuse light, more ultraviolet light; The annual rainfall is 1700 1800mm, and the relative humidity is more than 78%; The soil quality of the mountain is mostly acidic red soil and brick red soil. Therefore, it is very suitable for the growth of Tieguanyin tea trees, which constitutes the natural advantage of the cultivation and growth of Tieguanyin in Anxi. Because of this, even in today's highly developed cultivation technology, the best quality Tieguanyin can still only be produced in Anxi County, where the green mountains and clear waters are.

Author: Xinkang Organic Tieguanyin.

Purely passing by, I don't have any interest, just reply for the sake of old users.

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Look: high-quality Tieguanyin tea strips are curly, strong knots, heavy, in the shape of Wu Nian Qingdi's green belly dragonfly head, the color is fresh and moist, the sand is green, the red spots are bright, and the leaf strap is 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 hear the sound of "dangdang", its sound is crisp and crisp, and the dumb one is second.

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.

Rhyme: 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 a dense aftertaste and endless charm.

What is the solution to the unique "Guanyin rhyme"? So far, the tea man has not been able to explain the demolition clearly, so he has to leave it to the future generations to break his character, which is also the charm of Anxi Tieguanyin.

As a heavyweight variety in the tea industry, the technological trend of the Tieguanyin industry is changing relatively quickly, from the traditional tea in the past to the popularity of the light fermentation process, the light hair process was then divided into three categories: stir-frying, eliminating green, and dragging acid, of which the elimination of green is derived from two sub-categories: "elimination of positive" and "elimination of acid". These teas have significant style differences in appearance, aroma and taste.

1. Stir-frying: The dry tea is black, the color is dark and not fresh, and the visual perception is poor.

2. Elimination of green: dry tea is generally dark green, the color and luster are generally high, and the visual perception is better.

3. Drag acid: dry tea is mostly green, the color and freshness are generally high, and the difference between the perception and the green tea is not very large.

Crafting process. 1. Stir-frying: Stir-frying the morning of the second day after picking - in order to eliminate the bitter water as soon as possible, it is generally treated with heavy drying and multi-shaking or long intervals, and the process is close to medium fermentation, so the soup is mild.

It should be said that the stir-fried tea is closer to the traditional Guanyin, but the fermentation degree of the traditional Guanyin is higher; In terms of red edges, the industry consensus is to remove, so even if there is a traditional craft of Tieguanyin in the future, it will also be removed from the red edge. However, the traditional Guanyin of charcoal roasting must retain the red edge, so that the dry tea can be black and oily. As soon as the red edge is gone, it is much more difficult to bake.

2. Elimination of greening: Stir-fry from noon to evening the next day after picking, and the one close to noon is called elimination of acid, relying on the afternoon of acid elimination.

3. Drag sour: fry in the morning of the third day after picking, and shake the greenness to the lightest.