Tieguanyin tea can also be identified?

To identify the quality of tea, we generally rely on smelling and drinking, but have you heard that tea can also be judged by listening to the merits?

By requesting the president of the Anxi County Yinxiang Tea Cooperative, he introduced us to the identification method of Tieguanyin:

Tieguanyin is the best of Oolong tea. Its quality characteristics are: tea bar curling, fat and round knots, heavy leveling, color and sand green, the overall shape is like steamed bread, spiral body, frog legs. After the brewing, the golden color of the soup is amber, with a natural fragrance of orchids. The mellow taste is sweet and fresh, and it is sweet and long, commonly known as “phonology”. Tieguanyin tea is high and long-lasting. It can be said that there are more than seven bubbles.

Appearance: The rope is fat, round and round, heavy, hard, branches scalp neat, most of the leaves curled to the back of the leaf, the color is black and oily, the sand green is obvious (in the new process, the red trim has mostly been removed) .

Endoplasm: long-lasting aroma, pronounced rhyme, with aromas of orchids or raw peanuts, coconut and other clear flavors; golden yellow tea, orange, taste mellow and sweet, with a little honey, fresh and sweet.

Leaf bottom: branches round, red stems, red petiole hypertrophy (brown leaf pedicle), leaves hypertrophy soft, leaf wavy, called "satin surface."

The most core feature: heavy heavy tea, dark green color; tea soup rhyme obvious, very hierarchical and thickness; comments should be thick and soft at the end of leaves.

Identification of fine Tieguanyin is a profound knowledge, Anxi famous tea division and the old tea people view the smell of tea can identify the pros and cons of tea, the high can cut off the tea production is where the village, years of tea, highlights the characteristics of Can taste the hands of the famous tea teacher. The amateur taste drinking Tieguanyin can start from the "viewing shape, listening to the sound, observe the color, smell incense, rhyme," to identify the pros and cons of tea.

Observe the shape: The high-quality Tieguanyin tea bar is curled, strong and heavy, greenish and bulging, green and abdomen, with fresh color, green sand, bright red spots, and white frost on the leaves.

Listen to the sound: Fine Anxi Tieguanyin tea is tighter than ordinary tea leaves, and the leaves are heavy. Take a small amount of tea and put it into a teapot. You can hear the sound of “Dangdang” and the sound is crisp and clear, and the sound is dumb.

Check color: The golden color of the soup is clear, thick and clear. After the tea leaves are brewed, the bottom of the leaves is thick and bright (one of the characteristics of the Tieguanyin leaves is the back of the leaves), and the surface of the silk is shiny. This is the darkest color of the soup.

Smelling: The fragrance of Anxi Tieguanyin Tea is overflowing. The end of the cup is lightly smelled, its unique aroma is fragrant, and the fragrance is long-lasting and radiant. There is a reputation of "seven bubbles with fragrance". Recent domestic and international experimental studies have shown that Anxi Tieguanyin contains the most abundant types of aroma components, and the proportion of medium and low-boiling aroma components is significantly greater than that of oolong tea made from other varieties of tea tree fresh leaves. Therefore, the unique aroma of Anxi Tieguanyin tea is refreshing and refreshing. A cup of Tieguanyin, the cup cover opens immediately and fragrant, full of incense.

Our drinking tea cooperative mainly produces Anxi Tieguanyin, supplemented by other five major Anxi teas. It promotes Anxi Tieguanyin tea culture throughout the country and promotes the spirit of Anxi Tieguanyin tea and tea. To use the Fragrant Tea Cooperative as a model to guide the formation of tea cooperatives in the main tea producing areas, to reduce costs, improve quality, match the market, and respond to competition, and promote the healthy and orderly development of the tea industry. The general manager of the cooperative, Lin Qingcheng, promoted tea cooperatives and raised the degree of agricultural organization as an important part of building a new socialist countryside.