Friday, June 26, 2020

What do you know about Tieguanyin

In China, the name of Tieguanyin can be described as no one knows, no one knows.

Tieguanyin is popular all over the country, from south to north, restaurants and teahouses, every house, every household, where is there no Tieguanyin figure? Tieguanyin can be said to be synonymous with Chinese oolong tea.

Those who like Tieguanyin must understand this knowledge.

What are the outstanding characteristics of Tieguanyin?

In appearance, the Tieguanyin particles are round and solid, with a "dragonfly head" shape, black and oily color, and obvious sand green. The traditional process has "green leaf red border", but the new process Tieguanyin can't see the red edge.

On the inside, the aroma is rich and lasting, with clear fragrances such as orchid fragrance, the tea soup is golden and translucent, the taste is mellow, and it is fresh and sweet.

How many seasons does Tieguanyin adopt?

Spring tea: Gu Yu to Li Xia (mid-late April to early May)

Summer tea: summer solstice to small heat (mid-late June to early July)

Summer tea: from autumn to summer (from early August to late August)

Autumn tea: Autumn equinox to cold dew (late September to early October)

What are the characteristics of Tieguanyin in different seasons?

The spring climate is warm, the moisture and temperature are suitable, and the various components in the fresh leaves are rich in content. Therefore, the tea soup is rich in internal content and full-bodied and refreshing in taste.

In summer, the temperature is high, photosynthesis is strong, and the proportion of polyphenols in the fresh leaves increases, so the taste is light and astringent, the aroma is slightly old, and the quality is inferior.

The long sunshine in autumn is beneficial to the growth of tea trees, and the slightly lower temperature is also conducive to the formation of aromatic substances in fresh leaves, so the aroma of autumn tea is particularly high.

What does Tieguanyin mean "spring and autumn"?

The spring and autumn seasons are the most important tea seasons for Tieguanyin, which basically account for 80% of the annual production.

The flavor of spring tea is long, the tea soup is elegant and subtle; the aroma of autumn tea is high, and the tea soup is rugged. Don’t ask Spring Tieguanyin which is better, as the saying goes “Spring Water and Autumn Fragrance”, it means that spring Tieguanyin tea soup is superior in level, while autumn tea is outstanding in aroma and each has its own merits.

What is the basic production process of Tieguanyin?

The production of Tieguanyin is very elaborate, and it is said that "it is not good to drink", including three parts: picking, preliminary production and refined production.

Picking abstracts master the picking period, picking standards and picking techniques;

The initial production should be proficient in drying, cooling, shaking, roasting, twisting, initial baking, wrapping, re-baking, re-wrapping, and drying.

Refining must grasp the six processes of screening, picking, stacking, baking, cooling and packaging.

What is the difference between traditional and new craft Tieguanyin?

Traditional Tieguanyin is also called Luzhou-type Tieguanyin. Fermentation and baking are slightly heavier, with the characteristics of "fragrant, strong, mellow, sweet" and so on. The color is black, the color of the soup is golden, with floral and sweet ripe fruit. .

The new technology Tieguanyin is also called Qingxiang Tieguanyin. Fermentation and baking are lighter, the color is emerald green, the soup is green, floral and fragrance, the taste is relatively light, and the tip of the tongue is slightly sweet. Friends of the fragrance type Tieguanyin are cold, and those with weak constitution or gastrointestinal diseases are advised to drink less.

How to make a good cup of Tieguanyin?

1. Choose a porcelain bowl to brew more high-flavor, and use a purple clay pot to brew better.

2. Tieguanyin is granular, and you need to moisten the tea before it is brewed, until the tea leaves are slightly stretched to avoid losing too much flavor.

3. The high pot of boiling water hangs the pot to stimulate the fragrance of the tea. The soaking time in the first few bubbles should not be too long, especially the fragrance type Tieguanyin. The last few bubbles should be appropriate to extend the brewing time depending on the tea's foam resistance.

4. When the soup comes out, the water drops need to be cleaned, and no water can be left in the pot (commonly known as "leave root"), otherwise the tea soup is not fresh enough.

5. Brewing Tieguanyin recommends that no tea filter is used for better aroma and taste.

How to taste Tieguanyin?

The emphasis of Tieguanyin's tasting is heavy fragrance, sweetness, and purity. Nine bubbles of tea soup are limited, and every three bubbles is a stage. There is a mantra: one, two, three, with high aroma, four, five, six, Gan gradually increased, and seven, eight, nine, pure tea.

Whether the smell is high in the first stage;

In the second stage, taste whether the taste is mellow;

The third stage is to watch the changes in soup.

The fragrance of Tieguanyin will not be very strong, but it is elegant orchid fragrance, the fragrance is quiet, with a light milky fragrance, long-lasting and long-lasting.

Chinese oolong tea is famous for its Fujian Tieguanyin, Phoenix Shancong, and Wuyi Rock Tea. Many people know oolong tea from Tieguanyin.

Tieguanyin's elegant floral fragrance and refreshing sweetness make many people fall for it. Perhaps, everyone's understanding of Tieguanyin is not exactly the same, but the taste in this memory is equally beautiful.

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