Anxi Tieguanyin can be divided into two types: fragrance-type Tieguanyin and aroma-type Tieguanyin. Here we will briefly introduce the basic features of the two highest quality Tieguanyin.
The best quality of the fragrant Tieguanyin is: "sweet, fresh, rhyme, sharp", which is embodied in:
First, fragrant: In the thick fresh leaves of Tieguanyin, there are more aroma substances with high boiling point (200 degrees C), such as linalool, acetophenone, etc.; Forming rhyme. In the low temperature of the blue, can retain more of the chlorophyll and dimethyl sulfide, can present new tea; Enzymatic oxidation also make some of the protein break down into amino acids Carbohydrates oxidized to form different amino acids, such as beryllium, Malic acid constitutes an aromatic substance; Linfen causes amino acid drag and dragging to form ketones; oxidative degradation of carotene also forms some aromas. These acids, alcohols, and ketones can also be transformed into each other to form complex aromas.
Second, fresh: more fatty tea green can reflect the fresh spirituality throughout the process. It has sufficient water content, a large water pressure difference, and some amino acid substances such as theanine, glutamic acid, and aspartic acid. Theanine has a sweet and sugary aroma, glutamic acid teaches a lot of umami, and alanine has a rose. The theanine, which is taught in tea stalks, can be transported to tea cells through water. During the green process, catechins are aminated to form diflavanols, which are colorless and soluble in water and have a certain flavor.
3. Rhyme: The phonology is the unique caste performance of Tieguanyin, and it is also the common manifestation of Tieguanyin's aroma and flavor. “Rhyme†originally refers to the melody of sounds and is a feeling of the soul. The characteristics of Tieguanyin are described by “rhymeâ€. It is also the revulsion of drinking Tieguanyin, and the spirit is floating like a fairy to further humanize. In terms of material perception, combining the enjoyment of delicate fragrances such as raw peanut flavor or frankincense, or the mellowness of egg flavors, it is also the entrance of tea into the throat, which makes people feel rejuvenated and moist and try their tongues. The larynx shows a relaxed, relaxed feeling, which is a reflection of the extreme pressure. To achieve significant phonology, first of all tea varieties should be pure, tea green has the unique composition of Tieguanyin, only material basis; second is to do blue, there must be a certain degree of fermentation in order to make the unique composition of tea Has been retained and converted; Third, in the brewing of drinking, to the correct taste, grasping the main characteristics of Tieguanyin.
Fourth, sharp: It means that tea soup has strong stimulatory power and good astringency. First, the pure taste of tea soup, no green, coarse, yellow, hemp, miscellaneous and other odor; Second, the tea out of water extracts, mellow and strong; Third, the tea soup has a feeling of fine acid, cyanic acid (it was originally Tieguanyin One of the contained substances, fully stimulates the mouth, tongue, and even teeth, teeth have tea taste; Fourth, sustainable brewing, durability.
Although the fragrant taste of Tieguanyin is not as good as the fragrant Tieguanyin, the aroma, flavor and taste are more prominent. Specifically in:
First, the flavor is more concentrated: As the traditional tea-making process is "fermented", the unique charm of Tieguanyin is better presented.
Second, the aroma more: contains more than 100 kinds of aroma substances, more than the Tieguanyin type; its aroma is more concentrated, in the natural floral and chestnut, rhyme and sweet incense.
Third, the taste is more full: after baking after the heat; First, the isomeric effect of catechin substances, taste alcohol and. Thick; Second, saccharification, polysaccharides into monosaccharides, with chestnut sweet; Third, after baking the tea has a warm, more suitable for the needs of the human body.