Anxi Tieguanyin is a protected geographical indication product. Anxi Tieguanyin is a geographical indication certification trademark. Anxi Tieguanyin is a geographical indication product of agricultural products.
Anxi is the main oolong tea producing area in China. It has a long history of growing tea, and tea was produced in the Tang Dynasty. Anxi has abundant rainfall, a mild climate, overlapping mountains, numerous forests, year-round clouds and mist, and beautiful mountains and rivers, which is suitable for the growth of tea trees. Through the hard work of tea people of all generations, a series of improved tea varieties have been selected and bred. Currently, the improved varieties are preserved in Anxi. There are more than 60 varieties, including Tieguanyin, Huangdan, Benshan, Hairy Crab, Daye Oolong, Meizhan, etc., all of which are well-known in the country. Therefore, Anxi is known as the "treasure house of improved tea tree varieties". Among the many varieties of tea trees, the one with the best quality and the highest reputation is "Tieguanyin".
The improved tea tree variety "Tieguanyin" is not large, with spreading branches, dark green leaves, soft and thick leaves, and fat buds and leaves. Oolong tea made from the buds and leaves of the improved strain "Tieguanyin" is also called "Tieguanyin". Therefore, "Tieguanyin" is not only the name of the tea tree variety, but also the name of the tea.
Tieguanyin originates from Xiping Township, Anxi County, and has a history of more than 200 years. Regarding the origin of the Tieguanyin variety, there are still two historical legends left in Anxi. One is that Wei Yin, a tea farmer in Xiping, made a tea. Dream, a tea tree given by Guanyin Bodhisattva, was dug and planted; another story is that a man named Wang Shirang from Yaoyang, Anxi picked leaves from a tea tree and made tea for the emperor. The emperor named it "Iron Tea". Guanyin".
The harvesting technology of Tieguanyin tea is special. It does not pick very young buds and leaves, but 2 to 3 leaves of mature shoots. It is commonly known as "open-face picking", which means that the leaves have been fully expanded. Pick when buds form. The fresh leaves collected should be fresh and complete, and then cooled, sun-dried and shaken (made green) until the natural floral aroma is released. When the aroma is strong, they are stir-fried, rolled and rolled (rolled with cotton cloth to make tea). The tea leaves are rolled into particles and then slowly dried. After the raw tea is made, it is then screened, winnowed, sorted, evenly stacked, and packaged to make commercial tea.
Tieguanyin is the best oolong tea. Its quality characteristics are: tea sticks are curled, fat and round, heavy and even, sandy green in color, and the overall shape is like a clear dragon head, a spiral body, and a frog's legs. After brewing, the soup is golden and rich like amber, with a natural and fragrant orchid fragrance. The taste is mellow and sweet, with a long aftertaste. It is commonly known as "yinyun". Tieguanyin tea has a high and long-lasting fragrance, which can be said to be "the fragrance remains after seven brews".
To drink Tieguanyin tea, small and delicate tea sets are necessary. Small teapots and teacups are preferred. Put the tea leaves into the teapot until it is five minutes full. After brewing with boiling water and washing the tea, add more water and brew for 2-3 minutes. Pour it into a small cup and drink. You can continue to add water for brewing in the future. When drinking Tieguanyin, you should first smell its fragrance and then taste its taste. Although the amount you drink each time is not much, it is full of fragrance and endless aftertaste.