Login by: Register Login
Set Homepage | Favorite

首页             商城介绍         茶品展示        茶叶学堂         安溪铁观音        金骏眉         正山小种       大红袍       礼品茶      在线订购       联系我们


News Detail


Issuing time:2022-04-04 12:48












Traditional Tieguanyin and Modern Tieguanyin

In order to cater to consumers' vision and taste, the brighter green Tieguanyin currently on the market is different from the traditional Tieguanyin. There are differences between the two, both in appearance and in quality.

Tieguanyin made by the traditional method has half-cord-shaped particles in appearance, which are more curved and tightly knotted (such as "dragonfly head"), the stem skin is reddish-brown, the color is black and shiny, and the red spots are obvious.

The aroma is strong, the Guanyin rhyme is obvious, with orchid fragrance; the taste is mellow, the sweetness is long-lasting, and the soup color is orange-yellow;

At present, the popular Tieguanyin on the market has a round and firm shape, with red or green stems and skins; bright green in color and obvious sandy green; high and long aroma, divided into orchid, candy, peach and sweet-scented osmanthus.

Guanyin rhyme is divided into fragrance type (which is divided into strong aroma type and fragrance type), acid rhyme type (also divided into cooked acid type and green acid type), comprehensive type (with fragrant acid) and so on.

The taste of tea soup is more fresh and sweet than traditional Tieguanyin. The soup color pursues golden yellow or green in yellow. The bottom of the leaves is bright green in color, relatively uniform, without green leaf red edging.

The reason why there are many differences in appearance and inner quality between the two is that the currently popular Tieguanyin production process has made some changes on the basis of traditional production methods.

The traditional process is to shake the greens heavily. When frying the greens, the temperature and kneading strength are moderate, which is easy to form green leaves and red borders; the fermentation is heavy, so the taste is mellow and the aroma is strong.

Now, the degree of mechanization is improved, and the temperature rises when frying greens, causing the red edge to fall off or wear out, and the brewed tea soup will not turn reddish; in addition, in terms of fermentation, in order to cater to the market taste, the tea leaves are kept greener and fresher. The taste is also less fermented.

In fact, there are two types of tea on the market at present, but there are still relatively few Tieguanyin made by the traditional method.

There is no difference between Tieguanyin made by the two processes, and consumers can choose according to their own tastes and preferences when purchasing.