Which is better, Maojian or Tieguanyin, which is better Tieguanyin or Maojian The main difference be

Maojian and Tieguanyin are two types of tea, Xinyang Maojian belongs to green tea and is one of the top ten famous teas in China. It is famous for its delicate raw materials, exquisite workmanship, beautiful shape, high inner fragrance, foam resistance and long taste. Tieguanyin belongs to oolong tea, one of the top ten famous teas in China, with curly tea strips and fat and round knots.

Heavy and even, sandy green in color, dragonfly head, spiral body, frog legs. It is often called "seven bubbles still have a lingering fragrance", with [Guanyin rhyme].

The varieties are different Tieguanyin is black tea, Maojian is fried green tea, look at the grade, Xinyang Maojian is better than ordinary Tieguanyin, and the ear and Guanyin King is stronger than ordinary Maojian, which cannot be generalized.

Anyone who knows a little about tea should know that there are many kinds of tea, and each tea contains many small varieties. So, which is better, Tieguanyin or Maojian? What is the difference between Tieguanyin and Maojian?

Tieguanyin and Maojian varieties are different.

Tieguanyin is black tea, and Maojian is fried green tea.

Supplement: Tea, belonging to the Camellia family, is an evergreen shrub or small tree plant with a plant height of 1-6 meters. Tea trees prefer humid climates and are widely cultivated in areas south of the Yangtze River basin in China.

Tea leaves are made into tea leaves, which are used after soaking in water. Tea trees can be harvested after 3 years of planting. Generally, the buds that grow 4-5 leaves are picked before and after the Qingming Festival, and the quality of tea is very good, which is a treasure.

Health drinks, which are widely popular in the world, originated in China. The Chinese tea culture is broad and profound, and the Han people have been drinking tea for thousands of years. In the era of the Three Emperors and Five Emperors, there was a story of Shennong detoxifying with tea.

The difference between the taste of Tieguanyin and Maojian.

Tieguanyin. Fragrance type Tieguanyin: The fragrance type has a relatively light taste, slightly sweet on the tip of the tongue, and is biased towards modern craftsmanship. 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.

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, thick, mellow and sweet", the color is dark and bright, the soup color is golden, the aroma is pure, and the taste is heavy.

Hair tip. Xinyang Maojian tea is tender and green in color, with a clear and high aroma with ripe chestnut fragrance, a strong taste and bubble resistance, and the bottom of the leaves is delicate and green.

The inner quality of the white horse hair tip is brewed, the fragrance is high and fragrant, the taste is fresh, the soup color is clear and bright, and the bottom of the leaves is tender and green.

The difference between picking standards and processes.

Fresh leaf standard. Tieguanyin generally picks more mature new buds and opens 2-3 fresh leaves.

Xinyang Maojian picks more delicate fresh leaves from one bud and one leaf to one bud and two leaves.

Craft. Tieguanyin is a semi-fermented tea, which is made by drying green, drying green, shaking green, frying green, rolling and baking.

Xinyang Maojian is a non-fermented tea, which is made after killing, rolling, baking and shaping.

Which is better, Tieguanyin or Maojian.

Of course, it also depends on the grade to speak, for example, Xinyang Maojian is much better than the ordinary Tieguanyin, and the Guanyin King is stronger than the ordinary Maojian, can not be generalized, in Fujian are all drinking Tieguanyin, and the tea is leisurely, slowly brewed and enjoyed; And Maojian is more popular with northern friends, soaked in a big bowl, gulping tea, enjoyable, full of aroma.

IdentificationTieguanyin. Mao tea is similar to identifying refined tea, and we can identify it according to the following four points:

1. Look

Color: dark green. The first color to see, the dried tea strips are fat and strong, round and round, heavy, the branch heart is hard, the branch scalp is neat, the leaves need to be connected to the stem, the integrity should be high, and it is not broken. Most of the leaves are curled towards the back of the leaves, the color is black and oily, and the sand green is obvious (in the new process, most of the red edges have been removed).

Some experienced tea merchants can distinguish the advantages and disadvantages of Mao tea from its appearance.

Dry tea is placed in the tea sample plate, the overall color needs to be harmonious, mainly to see the purity, black and white need to be distinct, whether it is the tea stem or the granules three sections of color is obvious, the so-called three sections of color is the leaf pedicle of the granules is green, the middle part is black, and the tail part is also green.

The tea stem part is also in the form of three sections, the head part is red (accounting for no less than two-thirds) and some of the whole tea stem is red, if the tea stem is not red enough potato fiber manuscript, the tea is likely to be bitter, which also means that the fermentation is insufficient, the middle part is yellow, and the tail part is green.

2. Catch

Vertical call dry tea heavy. The second step is to grasp the hair tea, when the color of the hair tea enters your eyes, then start to insert the hair tea bag (the hair tea produced by tea farmers are more than ten catties or dozens of catties in a bag), when the hand is inserted into the bag, to feel the comfort of the hand, the better the comfort, the higher the quality, the opposite is poor. Immediately after holding the hand to weigh the amount of dried tea, the hand feels heavy, for the top grade.

On the contrary, the lighter the float, the worse the quality.

3. Smell

The aroma of dry tea is strong and endless, you can grab a handful and put it in your hand, smell it with your nose, and smell it several times in a row. After brewing, the branches are round, the peduncle is red and bright, the petiole is wide and thick (palm leaf pedicle), the leaves are thick and soft, and the leaf surface is wavy, which is called "satin". The gas 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, and the soup is dark and red.

4. Product

The ancients had a wonderful saying that "before tasting the taste of nectar, smell the holy fragrance first". 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", what should be explained?

So far, the tea people have not been able to say clearly, so they have to leave it to the future generations to judge, which is also the charm of Anxi Shuxiao "Tieguanyin".