Jiejie Tea Industry provides:

Famous tea appreciation

Identifying Tieguanyin is a profound knowledge. Anxi's famous tea masters and old tea farmers observe the shape You can identify the quality of tea by smelling its aroma. Those with advanced skills can even taste the place, village and age of the tea tree. Those with outstanding characteristics can also taste the tea master who made it.

Appearance: The cords are fat, rounded and heavy like a dragonfly head, the branch core is hard, the branch scalp is neat, most of the leaves are curled towards the back of the leaf, the color is dark and oily, and the sand green is obvious (in the new process, The red trim has mostly been removed).

Inner quality: The aroma is rich and long-lasting, with obvious phonology, with various fragrances such as orchid, raw peanuts, coconut, etc.; the tea soup is golden or orange, with a mellow and sweet taste, with a slight honey taste. Fresh and refreshing.

Leaf base: The branches are round, the stems are red and bright, the petioles are wide and thick (brown leaf pedicles), the leaves are thick, soft and bright, and the leaf surface is wavy, called "satin surface".

The core characteristics: the dry tea is heavy and dark green in color; the tea soup has an obvious aroma and is very layered and thick; the bottom of the leaves should be thick, soft and bright.

Generally, when drinking Tieguanyin, you can start to distinguish the quality of tea by "observing the shape, listening to the sound, observing the color, smelling the aroma, tasting the rhyme, pinching the dryness and moisture, and the clarity".

Appearance: High-quality Tieguanyin tea sticks are curled, strong and heavy, in the shape of a dragonfly head with a green base and a green belly. The color is bright, sandy green, with bright red spots, and the leaves are covered with white frost.

Listen to the sound: Fine tea leaves are tighter and heavier than ordinary tea leaves. Take a small amount of tea leaves and put them into the teapot. You can hear a "dang-dang" sound. The clearest sound is the best, and the dumb sound is the second.

Observe the color: the soup is golden, rich and clear. After the tea leaves are brewed and unfolded, the bottom of the leaves is thick and bright (one of the characteristics of Tieguanyin tea is that the back of the leaf is curved outward), with a silk surface luster. This is the top, and the soup color is dark red. The second best.

Smell the fragrance: The exquisite Tieguanyin tea soup has a fresh fragrance. Open the lid and hold the cup and smell it gently. Its unique fragrance is fragrant and long-lasting, making you intoxicated and happy. It has the reputation of "seven bubbles have a lingering fragrance". Recent domestic and foreign experimental studies have shown that Anxi Tieguanyin contains the richest variety of aroma components, and the proportion of medium and low boiling point aroma components is significantly greater than that of oolong tea made from the fresh leaves of other varieties of tea trees. Therefore, the unique aroma of Anxi Tieguanyin is intoxicating. When you open a cup of Tieguanyin, the fragrance immediately fills your nostrils and fills the room with fragrance.

Taste the rhyme: The ancients had a wonderful saying: "Before you taste the nectar, you should smell the holy fragrance first." Take a sip carefully, twist the base of your tongue gently, and you will feel the mellow, sweet and fresh tea soup; swallow it slowly, the sweetness and density will be felt, and the flavor will be endless. As for the unique "Guanyin Rhyme", what is the explanation? So far, tea masters have not been able to explain it clearly, leaving it to future generations to judge. This is the reason for the charm of Anxi Tieguanyin.

Pinch the dryness and wetness: Pinch the tea leaves with your fingers to determine the dryness and wetness of the new tea.

Purity: It mainly depends on whether the tea leaves are mixed with tea pieces, tea stems, tea powder, and the amount of inclusions such as bamboo chips and wood chips mixed in during the production process.

Edit this paragraph

Preservation of famous tea

Generally speaking, the Tieguanyin tea we buy is basically packed in 7 grams per pack. This kind of packaging The method adopts the vacuum compression packaging method. If it is packaged like this and comes with an outer can, if you will finish it in the near future (within 20 days), generally you only need to place it in a cool place and avoid light. If If you want to achieve the best preservation effect and longest period of time, it is recommended to keep it fresh at minus 5 degrees in a quick freezer to achieve the best effect.

However, as a beverage, Tieguanyin tea, even if it has been dried and compressed, does not mean that it can be stored permanently. If you want to drink a fresh taste, it is recommended to buy Tieguanyin tea at home. It is best to keep it in the freezer at minus 5 degrees Celsius to keep it fresh. It should not exceed one year at most, and it is best to drink it within half a year!

For the preservation of Tieguanyin, low temperature and sealed vacuum are generally required, so that the color and aroma of Tieguanyin can be guaranteed in a short time. However, in actual storage, why does the tea storage time often appear? The reason is as follows: the degree of drying of tea leaves after fermentation. The tea production technology currently used has changed towards light fermentation. Among them, Gande tea is a typical representative. In light fermentation, During the fermentation, the tea leaves tend to embody the strong orchid fragrance, and the tea soup is also relatively beautiful (showing the standard mung bean soup). However, in order for the dry tea leaves to embody the aroma, generally the tea leaves will not be dried too dry, and the tea leaves will contain a certain amount of moisture. When storing tea in the later stage, you must pay attention to the low temperature and sealing of the tea to reduce the role of water in the tea. If the tea leaves are dried relatively dry and feel crisp and dry, then the tea leaves have lower requirements for low temperature.

Control of the degree of fermentation of tea. Experienced tea makers will fully consider the issues of market circulation and preservation when controlling the fermentation of tea. Therefore, when making tea, they will control the degree of fermentation to maintain the quality of the tea. Generally speaking, everyone knows the curve of peaks and troughs, so if the fermentation is controlled when it is close to the peak when making tea, then post-fermentation will be carried out over time after the tea is made, and the tea will last longer. For storage, if the tea leaves have already started to ferment to the peak point, then during the storage process, attention should be paid to the conditions that inhibit the post-fermentation of the tea leaves - that is, controlling the temperature and air contact. If the fermentation of the tea leaves has reached the peak point, the tea leaves will It is difficult to enter the superior realm!

Edit this paragraph

Suitable groups

Because Tieguanyin contains more polyphenols, aldehydes, alcohols and other substances, these substances are harmful to healthy people. It does not have much impact, but for patients with poor gastrointestinal function, especially those with chronic gastrointestinal inflammation, these substances will irritate the gastrointestinal mucosa. People with poor gastrointestinal function are more likely to induce gastric diseases, so it is not advisable to consume too much. drink. In addition, Tieguanyin also contains a lot of caffeine, active alkaloids and a variety of aromatic substances. These substances can also excite the central nervous system. Patients with neurasthenia and cardiovascular and cerebrovascular diseases should drink it in moderation and should not drink it in moderation. Drink before bed or on an empty stomach.

Edit this paragraph

Misunderstandings

1. Origin of Tieguanyin

When did the vivid name "Tieguanyin" come from? Where and under what circumstances, and who named her? In the past, some people believed that Tieguanyin was created by Wei Yin of Songyan. This statement means that we only know one, but not the other. One: Wei Yin discovered, cultivated and studied it, and it was named "Wei Yin Zhong" at that time. Ms. Luo Shaojun, the country's leading tea research expert and director of the Hangzhou Tea Research Institute of the All-China Supply and Marketing Cooperative, believes that Weiyin Tieguanyin tea produced in Songyan Village, Xiping, Anxi is traditional Tieguanyin tea, and the Songyan area is the earliest place of origin of Tieguanyin. Mr. Feng Tingjian, deputy director of the Agricultural Committee of the Standing Committee of the Fujian Provincial People's Congress, president of the Provincial Tea Association and senior agronomist, believes that the "Anxi County Chronicle" has long recorded that Anxi Tieguanyin tea originated in Songyan Village. Li Dongshui, a veteran expert from the Economic Development Office of the Fujian Provincial Department of Agriculture, who has worked in the Fujian Provincial Tea Department all his life, served as the district chief in Xiping in the 1950s. Investigation also confirmed that Tieguanyin is the first species of Wei Yin. Mr. Chen Banshui, who is over eighty years old, also said: Textbooks before and after liberation only said that Anxi Tieguanyin tea was discovered by Wei Yin from Songyan in Xiping, Anxi.

Second: Wang became famous. At that time, Wang Shirang, a native of Yaoyang, was appointed as the deputy tribute of the imperial court and was summoned to Beijing. He paid a visit to Fang Wangxi, the minister of the Ministry of Rites, and gave Wei Yinzhong as a gift to Fang. Then Fang passed it to Emperor Qianlong. When Emperor Qianlong drank it, he felt that it had a beautiful taste, fragrance and color, and a similar shape. Iron is as beautiful as Guanyin, so it was named: Iron Guanyin. However, in recent decades, there has been a fierce debate between Songyan and Yaoyang villages in Xiping Town, Anxi. One is the Wei theory, which is the discovery and fame of Guanyin in a dream by Wei Yinmeng; the other is the Wang theory, which is the discovery and tribute paid by Wang Shirang. Become famous.

The two theories are controversial, but tracing back to the source, "Anxi County Chronicle" records that it was passed down by Anxi people; experts confirmed that Wei Yin's discovery of Songyan Village is true, and it is also a historical fact that Wang Shi transferred to the country and Qianlong granted the name, so the two are indispensable. If not Wei Yin would not have been able to obtain his good reputation, and he would not have been able to obtain the good reputation bestowed upon him by the king without his official appointment. Therefore, it is understandable that both of them are the founders.

2. The more fragrant Tieguanyin, the better

Beginners are often fed some wrong concepts by some tea merchant salesmen when buying Tieguanyin. Most of them are based on the fragrance type. Confuse consumers and make them think that those with high fragrance are good Tieguanyin. Tieguanyin does need to pay attention to its fragrance, but the more fragrant the better. Tieguanyin with good aroma mostly grows in high-altitude mountainous areas, where there are many clouds and fog, diffuse sunlight and strong ultraviolet rays. The tea leaves accumulate more aromatic substances, making the tea leaves thick, soft and tender. Pure aroma is the most beautiful, and the aroma of the cover and the aroma of the soup are the same. Some good teas will have a light floral aroma. High-end teas are best in the high mountain areas around Gande Town. Tieguanyin in these places can generally be made. High-quality tea is more expensive. In addition, good tea aroma is related to its variety.

3. Tieguanyin is produced in Anxi

A small part of the Tieguanyin on the market is produced outside Anxi. Tieguanyin is grown and processed all over the country, but only Both planting and processing are in Anxi and authorized by the Anxi Tieguanyin trademark. It is the authentic, cost-effective Anxi Tieguanyin from its origin! Anxi Tieguanyin certification mark

Discrimination of tea quality in several major production areas

The autumn tea Tieguanyin is both produced in Anxi. Teas from different production areas have different characteristics. Here This article focuses on introducing the respective characteristics of autumn tea Tieguanyin produced in the two tea-producing areas in the north and south of Anxi: Xiping and Gande townships, as well as the representative villages where they are produced.

Xiping Producing Area

Xiping Producing Area: The soup is clear in color and has a long fragrance

The main characteristics of Xiping Tea are as follows: its aroma is rich and sweet in the mouth. Whether you smell the cup with the lid on, the soup in your mouth, or even when you brew and take off the lid, the aroma is so strong that it almost overflows the room, making you eager to try it. The color of the soup is relatively light, especially for the first, second and third brews. After that, the color of the soup turns yellow-green, clear and mellow to the bottom; when the soup is in your mouth, you can feel it is slightly sour when stirred carefully, and has a special taste, and it is sour and fragrant, and the fragrant is sour. There is sweetness in the sourness, fragrance in the sweetness, and a long-lasting watery fragrance. There are three main characteristics of its tea quality: "Tang Nong" refers to the golden color of the tea soup, bright color and deep color; "Yunming" refers to the obvious "Guanyin rhyme" unique to Anxi Tieguanyin, and a refreshing feeling in the mouth and throat after drinking it. "Slightly fragrant" means that relatively speaking, the soup is fragrant but not strong. Key techniques for identifying Xiping tea: first, the soup is golden and shiny, and can maintain the basic concentration even after several brews; second, the smell is quiet and there is no strong aroma.

Gande Producing Area

Gande Producing Area: The fragrant soup is light and sweet, strong and quick to return

The main features of Gande Tea: Gande Town won the title of "China The title of the first town of Tieguanyin has a higher altitude and belongs to the inner Anxi area. Because of its unique mountain location and climate, I appreciate Tieguanyin. First of all, the fragrant and light soup (one of the characteristics of high mountain tea) has a unique aroma. No matter when you smell the cup with the lid on it, or in the mouth of the soup, or even when you brew it and take off the lid, the Alpine rhyme leaves are just like the elegance of orchids, and you will never tire of hearing it for a long time. The second point is that the fragrance is so strong that it can almost overflow the room, making people eager to try it, and it is long-lasting and durable (the second characteristic of high mountain tea); the third point is that the color of the soup is light and bright (the third characteristic of high mountain tea), and its color is light. Green, crystal clear, the soup enters the mouth and feels sweet and refreshing on the mouth and tongue, leaving people with a lingering aftertaste. The fourth point is that because of its high-altitude geographical location and climate, there are less pests, fertilizers and pesticides. This is also one of the important reasons why most of the high-end Tieguanyin in local tea houses comes from Anxi Gande. Gande’s reputation and reputation are not only in Everyone in the local area knows it, and it is also true across the country. Whenever new tea is released, tea merchants from all over the country flock to it, making it a place where high-end tea drinkers gather.

Edit this paragraph

Time to market

Spring tea occurs from Guyu to Beginning of Summer (mid-to-late April to early May), and its output accounts for 10% of the total annual output. 45~50; Summer Solstice to Slight Heat (mid-late June to early July) is summer tea, and the output accounts for 25~30; Beginning of Autumn to End of Summer (early August to late August) is summer tea, and the output accounts for 15~20; Autumnal Equinox To Hanlu (late September to early October) is autumn tea, with an output of 10 to 15%, and (from late October to early November) is winter tea.

Edit this paragraph

The difference between them

The difference between Yin Tieguanyin, Huangdan, Benshan and Hairy Crab

Tieguanyin

The varieties of Tieguanyin tea can be divided into the so-called pure Tieguanyin and non-pure Tieguanyin in the market. Pure Tieguanyin is also known as Red Heart Avalokitesvara or Red Pattern Avalokitesvara. Tieguanyin is the best oolong tea. Its quality characteristics are: the tea sticks are curled, fat and round, heavy and even, sandy green in color, and the overall shape resembles a dragonfly 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".

Huang Dan

Huang Dan is not well understood by people, and most people only know Huang Huanggui. Huanghuanggui is an oolong tea made from the young shoots of the Huangdan variety tea tree. It is named Huanghuanggui because of its golden color and fragrance like osmanthus. Among the existing oolong tea varieties, it is one of the earliest to germinate. The made oolong tea has a particularly high aroma, so it is called "Qingming Tea" and "Toothing Fragrance" in the production area, and has the reputation of "two wonders in the morning". Huangdan plants are small trees with medium leaves and early buds. The tree has a semi-spreading posture, dense branches, and short internodes; the leaves are thin, slightly rolled, and the teeth are deep and sharp. The leaf color is yellow-green and glossy, and the germination rate is high; it can bloom but has few fruits. The annual growth period is 8 months.

Benshan

Benshan tea sticks are strong and heavy, with bright stems and thinner stems; the tails of "bamboo knots" are slightly pointed, and the color is fresh and banana skin color; the tea soup is orange-yellow; the leaves The bottom is yellow-green, the leaves are thin and oblong, with raised leaves and obvious main veins; the taste is pure and slightly thick; the fragrance is like Tieguanyin but lighter. It is a "close relative" to Tieguanyin, but its growth and adaptability are stronger than Tieguanyin. The oolong tea produced has excellent quality, high fragrance and mellow taste, and the good quality is similar to Tieguanyin. The red and green tea produced are of medium quality.

Hairy crab

The tea sticks are tightly knotted, with a big head and a pointed tail, tender buds and leaves, many white hairs, brownish-yellow-green color, and fresh and moist. The tea soup is green or golden. The leaves at the bottom are round and small, the middle part is wide, the head and tail are pointed, the serrations are deep, dense, sharp, and hook downward, the leaves are slightly thinner, and the main veins are slightly exposed. The taste is pure and slightly thick, and the fragrance is high and slightly fragrant with jasmine. Hairy crab plants are shrub type, with medium leaves and medium buds. Suitable for making oolong tea, which is a raw material for high-grade "color varieties"; making red and green tea, the hair color is revealed, the appearance is beautiful, and the quality is good