How to choose high-quality Tieguanyin?

Tieguanyin, which belongs to oolong tea, is a semi-fermented tea and one of the top ten famous teas in China. Tieguanyin has a unique "guanyin rhyme", and also has the effects of anti-aging, anti-cancer, anti-arteriosclerosis, weight loss and bodybuilding, prevention of dental caries, clearing heat and reducing fire. How can we choose a high-quality Tieguanyin? Let's learn together...

1. Appearance: Judging from tightness, uniformity and pleasingness

Appearance: It is to watch the firmness and tightness of dry tea particles. The tighter the better, the looser the worse. When making tea normally, some people pick up the lid cup and shake it up and down, listening to the sound of the tea leaves hitting the lid cup is crisp and sweet, it is a performance to distinguish the degree of tightness of the particles.

Evenness: It is to watch the uniformity of the size of dry tea particles. The more uniform, the better, and the larger the difference in particle size, the worse.

Pleasing to the eye (smoothness): the greener the surface of the dry tea or the darker the darker, the better, and the darker the color is, the worse it will be.

2. Smell the fragrance: Judging from the purity, strength and durability

The aroma is rich and long-lasting, with orchid, raw peanut, coconut or fruity sweet aromas. The aroma is pure, and the lasting aroma is the top grade tea. If the aroma is impure, weak, and not durable, it is poor quality tea.

Third, look at the soup color: judging from the golden degree, clarity, brightness

The tea soup has a modest golden color, clear and bottomy, and the dazzling is the Tieguanyin with better quality, and the tea with lower quality.

Fourth, taste: judging from refreshment, fullness, and sweetness

Refreshment: At the entrance of the tea soup, it tastes refreshing and sweet. It feels good and is good tea; otherwise it is the tea of ​​poor quality.

Fullness: The tea soup in the mouth should have a strong taste of tea, not too light, nor too bitter or astringent. If the taste is too weak or too bitter and too astringent, it is not a top-grade tea, but this is premised on the brewing specification.

Gan Gan: After drinking the tea soup, the mouth and bottom of the throat will slowly regenerate and Gan Gan, the more obvious Gan Gan effect is, the better, the less obvious Gan Gan is, the worse.

Fifth, look at the leaf bottom: judging from the tenderness, fat thickness, and whiteness

Tenderness: After the tea leaves have been brewed four or more times, the more the tea dregs sink down, the better the tea dregs build up, the better the tenderness. If the tea dregs are loose, the more they swell up and arch up, the worse.

Fatty thickness: The thicker the tea residue leaves, the better, and the thinner the worse.

Whiteness: when the tea leaves are brewed until the tea tastes weak, when the tea is no longer brewed, the lid of the tea residue will turn whiter and whiter, and the darker and the darker the worse.