King of Tea in China - Anxi tieguanyin Origin

King of Tea in China - Anxi tieguanyin Origin

Tie Guan Yin Anxi County, Fujian Province, according to country of origin TeiGuanYin "Cingshueiyan" carries: "water peak, the clouds spit fog, monks tea plant, the gas saturation SHAN Lan, Jing Mu sun and moon, may haze of Margaret, can eat treatment and sickness. old Liu is people such as, the fragrance of flavor less also. ghost empty the Song Zhi 2, 3 in particular, its taste aroma, its great power interests, the two axillary unknowingly drink wind, if the case of Lu Yu, will be up tea party game ", indicating Anxi Tang Dynasty tea. Sheng Ming tea is slightly to the "Anxi County" with "regular music, Chongshan other in goods (ie tea) to sell many" records. Anxi tea late 18th century households have greatly developed. Poet Nguyen tin "Anxi tea song" in the "mountain of Anxi Yu Saga, very often wet Cong Yin tea. Qingming adopted person leaves home for the price very cheap insurance 10 000 ... ..." sentence. Resulting tea farmers also bred many fine varieties of tea, of which quality is the best Tie Guan Yin tea.


Tieguanyin TeiGuanYin name because it was originally a tea varieties suitable for making tea, then finished his tea also known as Iron Goddess of Mercy. The so-called Iron Guanyin tea that is made of Tie Guan Yin oolong tea varieties. In Taiwan, this tea refers to a kind of tea, Tie Guan Yin Oolong specific system into the legal system, so the raw material in Taiwan this tea can be Tieguanyin varieties of tea shoots, you can not shoot Tieguanyin varieties of tea Ye. This is the concept of this tea in Fujian is different.
Anxi Tieguanyin rigorous production techniques delicate. Collect and process the season one year, Guyu to Lixia (4 months early from late May) for the spring tea, annual production output accounts for 45 ~ 50%; summer solstice to Xiaoshu (6 months early from late July) to summer tea production accounts for 25 ~ 30%; beginning of autumn to Chushuben (August 8 early late) for the summer tea production accounts for 15 ~ 20%; Autumnal Equinox to Cold Dew (from late September early October) and autumn tea production accounts 10 ~ 15%. For the best quality tea to spring tea. Followed by autumn tea, its aroma particularly high, commonly known as Surge, but Flavored thinner. Summer, summer tea quality over time. Leaves picked in the standard must shoot bud formation, the top Ye Gang was carried out in a small open area or open surface, the adoption of the next two, three leaves. When taken to achieve the "five no's", that is, no broken blades, not folded leaf sheets, do not break up the tip, with no single, no hairtail leaves and old stems. Growth zone to separate the different tea leaf, especially in early youth, afternoon, blue, night blue to strictly separate the manufacturing, to quality for the best blue afternoon.
Anxi tieguanyin manufacturing process, to pass: cool blue, sun blue, cool blue, so blue, (rocking shared home), Roasted, rolling, initial baking, baking complex, complex package kneading, slow fire slow-roasted, soliciting fan finished products such processes before.
Tie Guan Yin tea quality article curly, strong knots, heavy, and was the first Green City Green Dragonfly-shaped abdomen. Color Xianrun, green sand was red titles, leaves strap frost, which is an important quality feature of Tieguanyin. Tie Guan Yin Golden soap, rich and gaudy clear, the bottom of hypertrophy bright, shiny surface with silk. Gan fresh tea brewing rich, honey flavor with the entrance back to Gan; aroma fragrance lasting, there are "seven bubble reputation as a fragrance." Recent experimental studies show that domestic and foreign, Anxi tieguanyin aromatic components contained in the most abundant, and in the proportion of aroma compounds in low boiling point significantly higher than in other varieties of oolong tea made from tea leaf. The aroma is so unique and Anna Anxi tieguanyin God drunk a cup of Tie Guan Yin, the lid open to immediately fragrant smell of themselves in an aroma. Produce high-quality Tie Guan Yin tea must have: ① Tieguanyin pure tea varieties; ② tea grown in good soil, climate conditions, and be carefully nurtured; ③ exquisite and processing. Three are indispensable.


Tieguanyin TeiGuanYin of drinking now in Quanzhou, Fujian Province, Xiamen, Zhangzhou and Taiwan Chaoshan area and still follow the traditional "Kung Fu Tea" drink form. Use small ceramic pots, white porcelain small cup (small cup), first with boiling water on hot, and then in a pot into the equivalent of one-half to two thirds of the capacity of the tea pot, washed with boiling water, then that is an special incense whose parents came from, it is "Wei Chang nectar taste, smell St myohyang." 1 to 2 minutes will be dumped into a small cup of tea absorbed within the first smell their fragrance, following the taste of its flavor, sip the odd glass of fine, really are works of art to enjoy. To have friends from afar, Meals to Kung Fu tea, that respect for the guests, while drinking Zheyi to be able to taste a cup of tea and precious Tieguanyin faster.
Since the advent of this tea, well known for its excellent quality. Tie Guan Yin Yang Yao origin of local people in Taiwan, Hong Kong and Macao as well as Vietnam, Thailand, Indonesia, Singapore, operating as many as 130 more than tea. 1945, Wang Dan village together, "Tai Fung" brand Tieguanyin won the first prize gold medal in Singapore. Recorded in 1950, Wang Bing's "Bi Tian Feng" brand in the Siam Iron Goddess of Mercy (ie Thailand) received a top award payment. In 1982 the Ministry of Commerce as national excellent products, ranking first in the country. Anxi tea factory in the same year granted the State Economic Commission produced the "Super Tie Guan Yin Anxi Fengshan brand of" Gold Medal the highest honor.
Tie Guan Yin tea has always been to Fujian Province, Austria, Taiwan and overseas Chinese cherished patrons to observe. Upon tasting the tea, to frequently difficult hand release, since the 50's, this tea gradually loved by the people of North China, and now good reputation all over the country, consumption is growing. 1979, 1984, Japan launched two "hot tea", particularly in Fujian Tieguanyin, more charming for its fragrance, popular throughout Japan. In Japan, Tie Guan Yin Oolong tea has almost become synonymous.

"Iron Goddess of Mercy," the origin of a

"Iron Goddess of Mercy" This vivid Fang-ming, is when and where and under what circumstances, who to name her? In the past, some people think: Iron Goddess of Mercy from Songyan created by Wei Yin. This is the only knew that one, but I do not know the other.

First: Wei Yin found that nurtured research, the time called "Wei Yin species." National expert on the first bend of tea, Tea Research Institute, Hangzhou-China Supply and Marketing Cooperative, Ms. Luo Shaojun, director of that produced in Anxi village of Xiping Song Yan Wei Yin Tie Guan Yin Tie Guan Yin tea is a traditional tea, Songyan area is the origin of the earliest Tieguanyin. Fujian Provincial People's Congress Standing Committee Deputy Director of Agriculture, provincial president of the Tea Association, senior agronomist Mr. Feng Tingjian that "Anxi County," long record Anxi Tieguanyin tea originated in Songyan village. Work in the tea sector in Fujian Province, Fujian Province Department of Agriculture after a lifetime for the old office water experts, LI, 50 years in office Chang Xiping, the investigation also confirmed by Wei Yin Tie Guan Yin is the first kind. Over 80 of Mr. Chen Banshui said: after the liberation of the textbook, said only tea for Anxi Anxi Tieguanyin Songyan Xiping Wei Yin found.

Second: Wang fame. Raymond Wong Yao Yang when people were called to Beijing to Renchao Ting, Deputy tribute, call Libu assistant minister Wang Kai Fang, Wei Yin species with gifts side, while the side turn into the Qianlong Emperor, Emperor drink it feels dry shiang color the United States, shaped like iron Shen the United States, such as Guanyin, then give it sounding name: Iron Goddess of Mercy. However, in recent decades, in Anxi West Town in Songyan and Yao-Yang two villages two communities had two said heated debate, one for Wei On that Wei Lai Meng Kuan Yin tomb by discovery is and fame; one for the king said, are Raymond Wong to find and pay tribute fame. That argument throughout the two, however the root, "Anxi County" contained, Anxi people spread; experts confirmed Songyan village Wei Yin found to be true, Raymond Wong to turn into, Qianlong Ciming is historical, so both contributed, in the absence Wei Yin is nothing to obtaining the high quality goods, without Raymond Wong to be its coming to a decision not to fame, so all is founder of both, nothing wrong.

Anxi tieguanyin the difference between different production process

Anxi tieguanyin the difference between different production process


As the tea industry in the heavyweight variety of technology industry trends Tieguanyin change is relatively fast, from the past traditions of tea and then to light the prevalence of fermentation technology, light hair differentiation process is then fried, green consumption, drag Acid 3 various other, which emerged at eliminating green "consumer is" and "elimination acid" two categories. These types of tea, whether in appearance, aroma, taste all the more obvious aspects of the different style.

1, is speculation: dry tea was black, dark luster is not fresh, poor visual perception appear.
2, eliminating blue: dry green tea generally was Ukrainian, generally high degree of glory to live, a better visual perception.
3, dragging acid: dried green tea polyphenols were, generally high degree of brilliance live, the difference between perception and green tea consumption is not great, so difficult to distinguish from the appearance.

Aroma differences
1, is fried: fried tea is usually not easy to build Hong apparent, even superior products, the first bubble cap weak Hong generally more dark, more clearly dihydrate, trihydrate most strengthening, the style is full of stamina - but aroma speaking, are more common style fried with subtle fragrance, the intensity of green products is difficult to compare with the consumer. Similarly, a more elegant tea fragrance, style Implication more common.
2, eliminating green: green tea consumption in Hong clear lid, cover the top grade incense or style publicity, or Implied, but are easily perceived - You elegant aroma chemicals. But in recent years built a very sharp, Hong, domineering iron disappeared, and the contact with the highest grade tea, the aroma is very quiet fine style, aroma ray, highly penetrating. Nothing more than a very rare type of tea is not recommended to pursue. Overall, green tea consumption easily be covered Gao Yang Hong clear, for tea and also the most easily accepted.
Consumers are: close to being fried aroma style; eliminate acid: wash after the smell of tea infusion, there will be a significant acid incense, incense generally very happy this acid; a water disappeared after the acid incense, tea is not sour.
3, dragging acid: wash smell of tea infusion, sour very significant, delay tea acid significantly delayed the general taste, this tea has a fatal flaw, the value of technology is not retained.
4 Summary: Raise level of fragrance, the first row dragging acid, elimination Green ranked second in the third row is speculation; degree of aroma and elegant: the first row is being fried, the second green consumption (higher product also tied for first), drag the acid Moliu immeasurably.
Notes:
a, Tieguanyin aroma has a very important concept is "clear", "clear" the connotation is no savor - it can not significantly aroma, but it must not have complex flavor. Superior products will need to do in Hong Qing, so you will understand, some very high grade of iron, but was light fragrance, but a closer smell, feel fresh and elegant. Once covered with miscellaneous Hong taste, aroma and then flies high level even if it has not go up.
b, fragrance "purity" Tieguanyin excellent purity of raw materials, fresh tea leaves from the unity of the region, and picking rules; the contrary, if the fresh tea leaves mixed in different regions, or pick a non-missing, then it is easy to bring savor .
Taste the difference
1, is fried: fried tea water is gentle, slightly higher because of the extent of fermentation, irritating little, drinking a very comfortable feeling. But when the feeling of drinking tea itself is not fragrant, and tastes relatively full; but after tasting the emergence of strong back Gambari, generally with a sense of body fluid, breathing sense of smell between the oral cavity significantly - the simple point that the drink feel better after drinking at the time of feeling, Kwun Yam Wan's statement, more significant is being fried with the traditional process for tea products. Need is fried in iron, tea import that back into sweet, almost no time to savor the aromas mouth - but news of tea itself, you will feel it's aroma is often not very significant. In addition, iron tea is fried after 4 water will generally sweet, sweet feeling significantly.
Appearance, the general was yellow tea is speculation of some, Ouye You green tea.
It is very unfortunate, as are fried or fried style Tieguanyin Modifier, aroma does not hold high, heavy and mellow degree is not high, not like this style much for tea, but the high price of top Anxi tea almost all are fried Guanyin tea and even many who think that if the aroma of tea hold high the flow in the tacky, but should be elegant and resistant materials, this view a matter of opinion, but it can reflect the latest fashion industry.
2, elimination Green: Green tea consumption more common thick soup Hong, yellowish green tea luster, appearance is better. Also more intense flavor, excellent product with soft, thick slip known for, for taste in the mouth thin, sweet and cool to drink it back, but can not compare with being fried tea. Green tea consumption Ouye You have sweet tea phenomenon, but the ratio is very low.
- Green process easy for consumers to do hold high aroma, delicate tea, the more pleasing, is still living in dominant market position.
3, dragging acid: drunk people easily create a sense of nausea, and follow the retention time, this sensation more severe - for tea if the first contact, might not easily understand, but once there, after this experience, generally will not consider a delay acid tea. Even if for too good tea, too impatient to retain.

The difference between the price
1, is speculation: the same grade of tea, fried prices are genuine, 100 cases of grade tea value 100.
2, Green Consumer: The same grade of tea, green consumer prices held, the cases of 100 grade value of 85-90 per tea.
3, dragging acid: the same grade of tea, green consumer prices held, the cases of 100 grade value of 70-85 per tea.

For tea enthusiasts, the choice of tea's decision should be recommended to others rather than their taste buds, taste buds as the most honest people do not like is speculation that does not vote for it, even though it represents the future trend. Choose their own preferred style of tea you have a happy mood.
The difference between production process
1, is speculation: The next morning after picking frying - the bitter water to remove as soon as possible, usually by re-drying treatment of multi-swing or long distance, closer to the fermentation process, so soup docile. It should be said, are already quite close to the traditional fried Guanyin tea, and only the richness of traditional fermentation higher Guanyin; red edge resonance is to remove aspects of the industry, so in the future even if the surge of the traditional craft of Tie Guan Yin, is to the Red side. However, the traditional charcoal roasted red edge retention Guanyin necessary, so dry tea can be black oily. One to the red edge, the difficulty of fine baking on a large lot.
2, eliminating Green: the day after the noon to evening pick frying, as consumption is close to noon, by the consumer to challenge the acid.
3, dragging acid: the third day after picking frying am ~ morning, rocking the lightest.

Green leaf tea to drink red trim full grade

Green leaf tea to drink red trim full grade
This popular drink oolong, ginseng oolong, Dong Ding Oolong tea city in the hot hot. In fact, the oolong of "orderliness" or find many, and to drink oolong tea "place" is also not easy.

Oolong tea, also known as green tea, is between green tea (unfermented) and black tea (fully fermented) between the semi-fermented tea class. Therefore, it has the smell of green tea and black tea aroma taste sweet and subtle black tea inhibited the astringent and bitter green tea.

Oolong tea process steps can be broadly divided into: sun blue, blue air, rocking, rolling, drying and sorting stem. Good bubble tea pot a necessary condition for the following:

First, good water good tea tea

As the saying goes: "Water is the mother of tea, tea is the father of device", there is a good tea, but need good water, good tea, can the performance of its verve vividly. Water is best purified water or mineral water, tea is "appropriate porcelain pottery King" (Yixing pottery, Jingdezhen porcelain) is better.

Second, put in pot type and amount of tea

According to the number of selected tea pot type, according to the capacity of the teapot tea run to determine the amount. If the tea is a tight knot dome oolong tea pot volume required to account for 1/3-1/4; if a more loose tea, you need to account for half the pot.

Third, the water temperature requirements

Since oolong tea contains some special aromatic substances in high temperature conditions required to fully play out, so be sure to use boiling water to brew.

4, open soup time

Fujian and Taiwan oolong tea brewing bubble when incubation time is usually the first 45 seconds or so, once again brewing is about 60 seconds, followed a little later each time the number of brewing time can be 10 seconds. North Fujian and Chaozhou tea time will have to open soup is much faster, the first foam 15 seconds on it.

5, brewing times

Generally three times as the best green tea, oolong tea, there were "seven bubble with fragrance," was the proper way to brew each pot for more than seven times.

Oolong tea available in the market according to the origin can be divided into Taiwanese, Fujian, Chaozhou, Guangdong and Taiwan.

Taiwanese Oolong tea, also known as River, representative tea with Tie Guan Yin, Huang Jingui, the mountains, crab; Oolong tea, also known rock tea, mainly produced in the Wuyi Mountain in Fujian area, on behalf of a Da Hong Pao tea, cinnamon, iron Lohan, daffodils, etc.; Guangdong Chaozhou Zeyi Phoenix Oolong tea is known; Taiwan oolong tea is mainly produced in Taiwan, because the fermentation process is divided into different package types of Taiwan and Taiwan Oolong two categories. Dong Ding Oolong, Green and Oolong Wenshan package containing species is known, but in recent years, Kim Xuan, jade and other Taiwanese tea has become popular.

Mellow and fragrant tea aroma, taste mellow, heavy and mellow back to Gan; Securinega edges reddish-brown, the middle part is light green, form a peculiar "green leaf red trim." However, the distinction between liquor color, northern Fujian Minnan tea and different tea: Oolong tea Fujian Oolong tea liquor color darker and bright clear liquor color.

Special Reminder:

Strictly speaking, ginseng oolong tea is not a flavor. It is a further processing of tea leaves to crush American ginseng and other accessories made of tea added, high quality ginseng oolong tea has certain health benefits.

Identification of ginseng tea good or bad to have a simple way to brew tea --- that is, the faster the infusion spread relatively more superior quality tea. The market more than ginseng oolong tea by Chen system to pay attention to when purchasing.