What is the price of the original Tieguanyin and other flavors?

Don't listen to so many names. Tieguanyin is divided into two categories: fragrant Tieguanyin (green) and strong fragrance Tieguanyin (roasted), and fragrant Tieguanyin is divided into according to the different degrees of fermentation

There are four kinds of sour, green, positive and stir-fried. Other descriptions are only other accidental products that arise on this basis. It depends on the weather, the place of origin, and the mood of the tea master.

As for **, there is no specific definition. Tea is priceless, and it is not uncommon to meet unscrupulous tea merchants, and it is common for 100 tea to sell you 2000. If you really want to find good tea, you'd better find something like Dongran Tea Garden.

Manufacturers who concentrate on making tea also have a good reputation. The shape of the tea is not green. It's with a dull yellow, soaked up.

The leaves are more yellow. People who don't understand still think it's bad. In fact, those who understand tea drink this kind of Tieguanyin in the end.

Don't chase appearance, only pursue inner quality. And the really good appearance is not to look at the color, but to see the hypertrophy of the leaves, whether there is a satin feeling, whether the sweetness is obvious, etc. Tea tasting is a process that takes time.

I wish you a good tea in your heart as soon as possible.

When you buy it, you only care about the color, whether there is any miscellaneous taste, the astringency of bitterness, and what the appearance is. Ignore everything else. Like the fragrance of Zhengqinghuang you described, Zhenghuang incense, Zhenghuang incense, Zhengqing sour, is made up by tea sellers to fool people, although Tieguanyin tea has that aspect of the description language, but it is difficult for people who are not experts to understand.

There are so many "positive" flavors, some are just people call them randomly, don't care about so many flavors, Tieguanyin has all kinds of **, as long as ** and quality are equal, that's the key!

The technological trend of the Tieguanyin industry has changed relatively quickly, from the traditional tea in the past to the popularity of the light fermentation process, and the light hair process was then divided into three categories: stir-frying, eliminating greening, and dragging acid, among which the elimination of green has derived 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 of Zhengwei Tieguanyin 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.

Stir-frying: Stir-fried the next morning after picking, using heavy drying and multi-shaking, long interval treatment, the fermentation degree is relatively moderate. The production method of stir-fried tea basically continues the craftsmanship of traditional Guanyin.

Dry tea is green, the color is dark and not fresh, and the visual perception of Zhengwei Tieguanyin is poor and black. Positive flavor tea, the taste is very smooth, and the sweet aftertaste is very strong.

How much do you know about the production area, tree age, and soup color of Tieguanyin? What are the characteristics of a good Tieguanyin? If you like Tieguanyin, you must know these.

The taste is smooth and the sweetness is strong. The entrance was comfortable.

How to identify the advantages and disadvantages of Tieguanyin, Tieguanyin can start from "looking at the shape, listening to the sound, observing the color, smelling the fragrance, and tasting the rhyme" to distinguish the advantages and disadvantages of tea.

Look: The dominant "Tieguanyin" tea strip is curly, firm, heavy, in the shape of a green pedicle and a green-bellied 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 leaves are heavy, take a small amount of tea leaves and put them into the teapot, you can hear the sound of "dangdang", the sound is crisp and crisp, and the dumb one is second.

Color: The soup is golden, bright and clear. After the tea brewing tuxedo is opened, the bottom of the leaf is thick and bright, and one of the characteristics of the tea leaves is that the back of the leaf is curled, with a silk luster, which is the top, and the soup color is dark red.

Smell: The fine "Tieguanyin" tea soup is full of fragrance, and the cup is lightly smelled when the lid is opened, with a unique aroma, that is, fragrant, and long-lasting, which makes people feel refreshed. Tieguanyin tea has different fragrances, light fragrances, strong fragrances, and the original flavor can distinguish the quality of tea.

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.

1. Stir-fried tea: 11-12 noon on the second day after picking green (green), hair tea strip round knot, dark green color, strong aroma, with orchid fragrance, mellow taste but slightly astringent, bright rhyme, golden soup color.

2. Huiqing preparation method: 15-18 o'clock on the second day after picking green, fried green (killed), hair tea strip knot, green color, strong aroma, mellow taste, bright rhyme, with peanut kernel flavor and sweet and sour taste, but the taste is lighter, and the soup color is golden green and yellow.

3. Pulling (eliminating) green preparation method: 22-24 o'clock the next day after picking green, fried green (green), the hair tea strip shape is tighter, the color is dark green, the fragrance is high, it is more mellow and has a rhyme, with sweet and sour taste, and the soup is yellow or dark golden.

4. Drag green production method: 6-10 o'clock on the third day after picking green fried green (green), the shape of the hair tea is slightly tight, not heavy knots, the color is dark green, the aroma is still high, not pure enough, the rhyme is light, the taste is mellow and has a strong sour taste, the tea soup turns orange and yellow after a long immersion, and the bottom of the leaves is hard and dark green.

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

Xiao Qing's dry tea will be greener in color than Zhengwei, and Xiao Qing's leaf bottom oil is not as moist as Zhengwei's tea. In terms of aroma, the positive tea flower fragrance is obvious, and the taste is mellow. Xiao Qing's obviously has a green spirit.

Picking green: The best time to pick Tieguanyin is at noon on a sunny day, and the fresh tea is picked back.

Please click Enter a description.

Sunning: Before the sun sets, the tea is soft.

Please click Enter a description.

Shake the green: Put the dried tea green into the green shaker and shake it for 20 minutes, then take it out and dry it on the dustpan to ferment. Stay until the next morning.

Please click Enter a description.

Please click Enter a description.

Stir-fried green: Put the fermented green tea into the tea machine and fry it, and then pour it out when the tea leaves are fried and cooked.

Please click Enter a description.

Wrap and knead: Wrap the fried tea leaves in a tea towel.

Kneading: After putting the wrapped tea leaves into the kneading machine and kneading for 10 minutes, the kneaded tea leaves are scattered, and then wrapped for kneading, which should be repeated 3 times.

Please click Enter a description.

Drying: Loosen the kneaded tea leaves on a dustpan and send them to the dryer at a temperature of 65 degrees. Heat 80 degrees. Bake for half an hour and check again until the leaves are dry.

Please click Enter a description.

Sip: Try the tea soup.

Please click Enter a description.

The time point of making Tieguanyin Zhengwei is completed from 2 o'clock to 7 o'clock in the morning, that is, it is the right taste, and then the tea will become more and more dissipated.