Among the top ten famous teas in China, in terms of popularity, Tieguanyin can definitely rank in the forefront. There are also many kinds of Tieguanyin on the market now, so what is the difference between them?
In order to cater to the visual and taste of consumers, the relatively bright green Tieguanyin currently sold on the market is different from the traditional Tieguanyin. Both in appearance and in essence, there is a difference between the two.
The traditional Tieguanyin has a half-rope shape in appearance, more curved and tight knots (such as "dragonfly head"), reddish-brown stem skin, dark and shiny color, and obvious red spots.
The aroma is strong, the Guanyin rhyme is obvious, with orchid aroma, the taste is mellow, sweet and long-lasting, the soup color is orange yellow, the leaf bottom color is dark green, and the leaf surface is often green leaf red trim.
At present, the shape of tieguanyin, which is popular on the market, is round and heavy, the stem skin is red or blue, the color is bright green, the sand green is obvious, the aroma is fragrant and long, and it is divided into orchid fragrance, candy fragrance, peach fragrance and osmanthus fragrance.
Guanyin rhyme is divided into fragrant type (which is divided into strong fragrance type and fragrance type), acid rhyme type (also divided into cooked acid type and cyanic acid type), comprehensive type (fragrant acid with) and so on.
The taste of tea soup pays more attention to freshness and sweetness than the traditional Tieguanyin. The soup color is golden yellow or yellow in green. The color of the leaf base is bright green, relatively uniform, and there is no green leaf red trim.
The reason why the two have many differences in appearance and inner quality is that the production process of Tieguanyin, which is currently popular, has made some changes on the basis of the traditional production method.
The traditional process of shaking the green weight, the temperature and kneading strength of the frying are moderate, and it is easy to form green leaves and red trims; the fermentation is heavier, so the taste is mellow and the aroma is strong.
Now, the degree of mechanization is improved, the temperature rises when frying green, so that the red edge falls or wears, and the brewed tea soup will not be red; in addition, in the fermentation, in order to cater to the market taste, so that the tea leaves maintain a more bright green and refreshing taste, the degree of fermentation is also lighter.
In fact, there are two types of tea on the market at present, but the traditional method of Tieguanyin is still relatively small.
There is no difference between the advantages and disadvantages of the tieguanyin made by the two processes, and consumers can choose according to their own tastes and preferences when purchasing.
Tieguanyin can be divided into two types: fragrant type and strong fragrance type, and the difference between the two is mainly in the production process.
The fragrant Tieguanyin is a semi-finished tea after the hair tea is destempered and debris removed.
The fragrant Tieguanyin is what we usually call finished tea, that is, refined tea. However, what we usually drink is usually a fragrant Tieguanyin.
The initial production process of the fragrant Tieguanyin is: picking - drying green - cool green - shaking green - killing green - kneading - kneading - kneading - drying - Mao tea.
The production process of the fragrant Tieguanyin is: Mao Tea - Acceptance - Piling - Putting - Screening - Sorting - Picking - Tea Blending - EvenLy Stacking - Light Fire Drying - Packaging Finished Tea.
When purchasing, we can distinguish between the fragrance type and the fragrant Tieguanyin from the two aspects of appearance and endoplasm.
The strips of the fragrant Tieguanyin are fat and strong, heavy and rounded; the color is emerald green and moist, the sand green is obvious, the particles are evenly clean; the tea soup is fragrant and lasting, the taste is fresh and mellow, and the Guanyin rhyme is obvious; the soup color is golden, clear and bright, the leaf bottom is thick, soft and bright, and there is an afterscent.
The color of the fragrant Tieguanyin is more moist on the basis of emerald green, and the aroma of tea soup is more intense, the taste is mellow, and the freshness is sweet.
In fact, no matter what kind of Tieguanyin, as long as there is no problem with raw materials and production processes, the quality and taste will not be too bad.
If we want to buy Tieguanyin, the easiest way is to go to the tea shop to personally brew a cup, drink a drink, and choose the one that best meets your taste.
The green leaves are inlaid with red edges, and the seven bubbles have an afterscent.