铁观音 清香型、浓香型、陈香型

Fragrance type Tieguanyin: The fragrance type has a lighter taste, slightly sweeter on the tip of the tongue, and tends to be made by modern craftsmanship. Currently, it has the largest share in the market. The fragrance-type Tieguanyin is green in color, the soup is clear, the aroma is fragrant, the floral fragrance is obvious, and the taste is mellow.

Strong-flavor Tieguanyin: The strong-flavor type has a mellow taste, a high and long aroma, and is relatively sweet. It is a product of traditionally fried tea leaves that are roasted and then processed. The strong-flavor Tieguanyin has the characteristics of "fragrant, thick, mellow and sweet". The color is dark and bright, the soup is golden, the aroma is pure and the taste is thick. The spleen warms the stomach and other effects.

Chen-flavored Tieguanyin: Chen-flavored Tieguanyin, also known as old tea or cooked tea, is made from strong-flavored or light-flavored Tieguanyin after long-term storage and repeated reprocessing. It is also a semi-fermented tea. Chenxiang type Tieguanyin has the characteristics of "thick, mellow, moist and soft", which is characterized by black color, rich soup, sweet and mellow, and agarwood condensed. Its characteristics and taste are close to Pu-erh tea, black tea, and dark tea, and it has a heavy historical and cultural precipitation.

So, how to choose a high-quality Anxi Tieguanyin?

Today, let's talk about Tieguanyin's "five elements" tasting method:

Tasting method, the weight of each element is different, let's take a look!

Element 1: Appearance (10 points)

Judging from the degree of tightness, uniformity, and pleasing to the eye

To observe the shape is to observe the firmness and tightness of the dried tea particles. The tighter the knot the better, the looser the worse. When making tea, some people pick up the lid cup and shake it up and down to hear whether the sound of the tea leaves hitting the lid cup is clear and pleasant, which is a manifestation of identifying the degree of particle tightness; neatness. The more uniform the better, the greater the difference in particle size, the worse; the eye-pleasing degree (pleasantness): the more emerald green or jet black the surface of the dry tea, the better, the duller the color, the worse.

Element 2: Smell the aroma (30 points)

Judging from purity, strength and durability

The aroma should be judged from the purity, strength and durability; the aroma is strong and lasting, with the aroma of orchid, raw peanuts, coconut, or sweet fruit, etc. The smell is pure and the aroma is lasting. Impure aroma, weak aroma, and not long-lasting are poor quality.

Element 3: Look at the color of the soup (10 points)

Judging from golden yellowness, clarity and brightness

The color of the soup should be judged by its goldenness, clarity and brightness. The tea soup is moderately golden, crystal clear, and dazzling, which is the better quality Tieguanyin, and vice versa.

Element 4: Taste (40 points)

Judging from the freshness, fullness, and sweetness

This is very important, because tea is to be drunk in the end, and the taste is very important. Refreshing degree: The tea soup tastes sweet and refreshing, and feels good, which is a good tea, otherwise it is a poor quality tea. Fullness: The tea soup in the mouth should have a strong tea taste, not too light, nor too bitter or astringent. If the taste is too light or too bitter and astringent, it is not a top-grade tea (of course, the brewing should be done according to the standard method). Sweetness recovery: After drinking the tea soup, the mouth and throat will slowly produce body fluids and sweetness.

Element 5: Look at the bottom of the leaf (10 points)

Judging from tenderness, fat thickness, and whiteness

The bottom of the leaf first looks at the tenderness: after the tea leaves are brewed four or more times, the more the tea residue sinks, the better, and the more the tea residue gathers, the better, indicating that the tenderness is good. If the tea residue is loose, it will be worse if it swells upwards and arches. Fat thickness: The thicker the tea residue leaves, the better, and the thinner the leaves, the worse. Whiteness: The tea leaves are brewed until the final taste of the tea is weak. When the tea is no longer brewed, open the lid of the cup for about 2 minutes, the whiter the leaves of the tea residue, the better, and the darker and tarnished the worse.