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.