Tieguanyin What is Zhengwei tea? What kind of tea is acid detory?

As the friend above said, it is distinguished by the production time. Positive, elimination, and drag are based on the degree of fermentation and the ratio of water, if the fermentation is just right, the water is also just right, then it is being fried; If the fermentation is fast and the water is slow, then it has to be eliminated; If the water can't move, it has to be dragged out. Why is it called dragging?,It's the time when Aoba is normal to be finished.,But Aoba can't fully complete the requirements of greening.,So you have to continue to do green in the excess time.,So there's a saying about dragging.。

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 luster are generally high, and the difference between the appearance and green tea is not very large, so it is difficult to distinguish from the appearance.

1. Stir-frying: Stir-frying the next morning 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 tends to be fermented, 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 them, 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:

After picking, it is fried from noon to evening the next day, and the one close to noon is called Xiaozheng, which depends on the afternoon acid elimination. 3. Drag sour: fry in the morning of the third day after picking, and shake the greenness to the lightest.

That is to say, in the real example of our life, if the edible food is sold, it will be boiled on the same day, and then the heat will be up,-- I personally feel that the tea with the right taste is more delicious.

The production of Tieguanyin is divided into stir-frying, green and sour, the taste is sour is made by the sour process of Tieguanyin, *** of the sour Tieguanyin should be sour with fragrance or incense with sour;

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".

How to distinguish the positive taste in the fragrant Tieguanyin, eliminate greening, and drag sourness.

The production of Tieguanyin is divided into stir-frying, green and sour, the taste is sour is made by the sour process of Tieguanyin, *** of the sour Tieguanyin should be sour with fragrance or incense with sour;

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".

Introduce the reason why Tieguanyin tastes sour.

The production of Tieguanyin is divided into stir-frying, green and sour, the taste of sour should be made by the sour process, and the sour Tieguanyin should be sour or sour. If it's purely sour, and the taste isn't very good, it's a poor quality sour Tieguanyin.

Fermentation is mostly related to the quality of the mountain soil of the production area.

Is it expired? The storage method must also be correct! Still. The Tieguanyin of the guest tea is not bad.

Tieguanyin Tea: How to distinguish between positive flavor (light fragrance type), Xiaoqing (strong fragrance type), and deacidification (strong fragrance type): 1. Fermentation time 2, taste 3 、......1- Fermentation time.

Positive fermentation time (slight fermentation).

Fermentation time (medium fermentation).

Deacidification fermentation time (semi-fermentation).

2--- Taste.

Positive taste: light tea fragrance, fresh.

Deacidification: --Deacidification: --

How to distinguish the positive taste in the fragrant Tieguanyin, eliminate greening, and drag sourness.

Positive taste: dry tea is black, dark and not vivid, and the visual perception is poor.

Elimination of green: Dry tea is generally dark green, the color and luster are generally fresh, and the visual perception is high.

Drag acid: dry tea is mostly green, and the color and freshness are generally high, and the difference between the appearance and the green tea is not very large, so it is difficult to distinguish from the appearance.