Issuing time:2022-09-18 21:07
As the representative of autumn tea, Tieguanyin is known as "spring water and autumn fragrance", and it will not be long before we can wait until this year's Cold Dew Tieguanyin is on the market.
When buying Tieguanyin, you will see that Tieguanyin on the market is mainly divided into strong fragrance and light fragrance.
So what's the difference between the two? Which should we buy?
Different production process
In terms of production technology, the difference between the strong-flavor Tieguanyin and the light-flavor Tieguanyin is mainly in the greening and roasting.
Luzhou-flavored Tieguanyin is a traditional medium-fermentation when it is made green with heavy shaking, thick spread, and short drying. The strong-flavored Tieguanyin is commonly known as roasted tea and cooked fire tea, so it is usually roasted at a medium and high temperature of 120~180℃.
The fragrance-type Tieguanyin is shaken gently, spread thinly, and dried for a long time, so the degree of fermentation is lower. When roasting, the fragrant Tieguanyin belongs to the slow roasting, and generally adopts the medium and low temperature roasting at 50~70℃.
And the three kinds of Tieguanyin of Zhengwei, Qingqing, and sour that we introduced in the previous article actually belong to the fragrance-type Tieguanyin.
Sensory experience is different
The strong-flavor Tieguanyin has been roasted at high temperature and the chlorophyll in the tea leaves has been destroyed, so the dry tea is dark green, the color is dark and moist, the cord is slightly tight, and it is in the shape of a green-bellied dragonfly head.
After brewing, the strong-flavor Tieguanyin soup is golden yellow, clear and bright; the aroma is richer, besides the orchid fragrance, there are chestnut and sweet aromas.
Moreover, due to the stronger fermentation degree and heavier roasting of the Luzhou-flavored Tieguanyin, its Guanyin charm is more obvious, the taste is more mellow and thick, and the aftertaste is long.
The degree of fermentation of the fragrance type Tieguanyin is relatively light, and the slow fire is used for slow drying, so the water in the tea leaves is more preserved, emphasizing lightness and freshness.
According to different processes, Zhengwei Tieguanyin dry tea has obvious sand green, and the color is duller than the latter two; Xiaoqing Tieguanyin dry tea is emerald green, and the sand green is not as obvious as Zhengwei Tieguanyin, and the color is more vivid; Acid Tieguanyin is not much different from Xiaoqing Tieguanyin.
After brewing, the tea soup of the fragrance-type Tieguanyin is very similar to green tea, the clear soup is green water, the taste is fresh and mellow, and the aroma is especially high, which is very impactful. This is also an important reason for the rapid popularity of the fragrance-type Tieguanyin.
Suitable for different people
The strong-flavored Tieguanyin has the aroma of roasting and has a strong taste. It is suitable for senior tea lovers and new tea lovers with heavy tastes. When drinking, it is recommended to extend the brewing time appropriately, the taste of the tea soup will be stronger and more layered.
The fragrance-type Tieguanyin is suitable for tea lovers with a light taste. It is highly novice-friendly. Those who do not drink tea can start with the fragrance-type Tieguanyin. When drinking, it is recommended to make the soup quickly, and it is easy to become astringent after long-term soaking.