What is Tieguanyin? What is Tieguanyin?

The anti-green type Tieguanyin is the use of special air conditioning for tea making to cool the green, to achieve the temperature and humidity in the control room, placed to the next day, after 12 noon, if the quality requirements can be met, that is, to start the finishing of a unique process of Tieguanyin in southern Fujian.

The greening process can make Tieguanyin achieve a more oily green appearance, a more fragrant aroma than the traditional Tieguanyin, a lighter green and translucent soup color, and a fresher taste. The "elimination and correction" referred to in the industry also refers to this process. Anxi Tieguanyin, due to the different production processes, 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, green and sour, among which the green is derived from two sub-categories: "green and sour".

Characteristics of anti-green Tieguanyin 1, appearance: dry tea is generally dark green, the color and luster are generally high, and the visual perception is better. Leaf bottom:

It generally ranges from dark green to yellowish green. 2. Aroma: The cover fragrance of the green tea is clear, and the top-grade cover fragrance or style is publicized or subtle, but it is easy to perceive - the excellent aroma is elegant.

However, in recent years, the extremely sharp and domineering iron of the cover fragrance has disappeared, and I have been exposed to the highest grade of tea, and the aroma is very subtle style, and the aroma is wisps and very penetrating. However, this type of tea is also extremely rare and is not recommended to be pursued. In general, it is easy to achieve a clear and high fragrance of green tea, and tea lovers are also the most likely to accept.

1) Elimination: The aroma is close to the stir-fry style; 2) Acid elimination: After washing tea, there will be an obvious sour fragrance when smelling the bottom of the leaves, which is generally pleasant; After one water, the sour aroma disappears, and the tea soup does not have a sour taste.

3. Taste: The soup aroma of the tea soup is rich and rich, the color of the tea soup is green and yellow, and the appearance is better. The taste is also relatively rich, and the excellent product is known for its softness and smoothness, which is suitable for savoring in the mouth, and the aftertaste is sweet after drinking, but it cannot be compared with the stir-fried tea.

Occasionally, there is a phenomenon of tea soup sweetening, but the proportion is very low. ——The process of eliminating green is relatively easy to achieve high aroma, delicate tea soup, more pleasing and still in a dominant position in the market. 4. Production process:

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.

Tips: The anti-green Tieguanyin is a new type of Tieguanyin processing technology created and invented by Xia Village (Xiachun), Gande Town, Anxi County, Fujian Province.

Jindingwang Ecological Tea is located in Anxi, Fujian, the origin of Tieguanyin, China. Specializing in the planting, processing and sales of various teas based on oolong tea. There is a set of rich experience in tea planting, initial production, refining, evaluation and sales.

This paper introduces the definition and characteristics of Tieguanyin.

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.

Eliminate the positive Tieguanyin: Optimize the new fir red heart (red ying) Tieguanyin tea tree tea green, using the combination of the stir-fry process and the elimination of green technology. In terms of fragrance, it follows the original flavor, the orchid fragrance is sweet and sweet, and the Guanyin rhyme obviously has the elegance and freshness of the Tieguanyin, without losing the mellow heritage of the Tieguanyin, the taste is round and full, the layers are clear, and the depth of appreciation is very deep.

Therefore, the elimination of Tieguanyin can be said to be in the tea of Tieguanyin"A humble gentleman".

Tea lovers who often drink Tieguanyin tea know that tea people love Tieguanyin the most, because Tieguanyin is like a beautiful woman and full of charm. Take a sip, it looks like a light bite on beautiful skin, very wonderful. The ancients said, "Before tasting the smell of nectar, smell the holy fragrance first."

It is with his melodious and peculiar orchid fragrance that Tieguanyin ranks among the top ten famous teas in China and the top ten famous teas in the world. The Tieguanyin fully integrates the taste, charm and aroma of the Tieguanyin that is close to the traditional process, and the taste of the elegant and pure Tieguanyin has become a high-end Tieguanyin with high drinking value. "Tianxingjian, the gentleman is unremitting in self-improvement, the terrain is kun, and the gentleman is virtuous", and the elimination of Tieguanyin is in the current generation of tea masters to inherit the traditional connotation of Tieguanyin, while giving self-improvement, self-cultivation and moral cultivation The spiritual connotation came into being.

Since ancient times, gentlemen are not proper nouns for men, and people with noble virtues and hearts for the world can be described as gentlemen. The elimination of Tieguanyin is exactly like this, just like a transcendent peerless beauty with the heart of the world, called "Gentleman Tieguanyin".

It's just a different process, it's a tea that is picked and cooled and fried the next night.

It's the tea that was fried the next night.