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Issuing time:2022-05-03 21:07










The difference between the production process of Pu'er tea and Tieguanyin

Tieguanyin production process: picking - cool green - making green - stir-frying - tossing and picking.

Shake the green and stand alternately, collectively referred to as green. Making green tea is highly technical and flexible, which is the key to determining the quality of Maocha. picture

Pu-erh tea has its own unique processing procedures, which generally go through several procedures such as fixing, rolling, drying, and stacking. The freshly picked tea leaves become Pu'er Maoqing after being greened, rolled and dried. At this time, Mao Qing had a strong, sharp and unreasonable flavor. After the production of Mao tea, it is divided into "cooked tea" and "raw tea" due to the difference in subsequent processes. Available for sale. Storage time generally takes 3-5 years. "Raw tea" refers to the complete natural transformation of Mao tea without the process of piling. The process of natural transformation is quite slow, at least 5-8 years. The fully matured raw tea still retains a lively and lively charm in its old fragrance, and the longer the time, the more revealing and stable its inner fragrance and vitality, thus forming the form of "making new tea and selling old tea" for Pu-erh tea.

The difference between Pu'er tea and Tieguanyin brewing taste

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. Due to the cold nature of new tea, do not drink too much, otherwise it will hurt the stomach and insomnia to a certain extent.

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", with dark and bright color, golden soup color, pure aroma and rich taste.

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.

Pu-erh tea has a rich and varied taste, and the taste is different in different regions and mountains. Each hilltop region has its own unique taste. For example, Lao Banzhang is known for being fierce and domineering, while Yi Wu is known for being feminine and delicate. Because Pu-erh tea has the characteristic of getting more fragrant with age, tea that has been stored for a long time will be more mellow and richer than new tea, the irritation will be weakened, and the price will be much more expensive. Good Pu-erh tea can generally be brewed for more than 40 times, but the tea taste is more and more fragrant.