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News Detail


Issuing time:2021-09-08 12:50






On September 2, the "Chenxiang Tieguanyin National Standard Technical Review Conference" sponsored by the Anxi County People's Government was held in Anxi County Quality Supervision Bureau. Zheng Guojian, Director of the National Tea Quality Supervision and Inspection Center (Hangzhou), Lin Jinke, Dean of Anxi Tea College of Fujian Agriculture and Forestry University, and Sun Weijiang, Vice Dean of Fujian Agriculture and Forestry University attended the meeting. Chen Shuichao, Dean of Anxi Tieguanyin Research Institute presided over the meeting.

The expert group agreed that the Chen tea Tieguanyin has been popular in the production and sales areas with high drinking value since history, and the well-preserved "old iron" is becoming more and more popular in the market. In view of the fact that "old iron" already exists as a bulk commodity, it is of great significance to add the "National Standard for Old Fragrant Tieguanyin". Experts pointed out that the quality of "old iron" is related to raw materials, years, and storage conditions, but it is not an indefinite extension, the better. It is recommended that the standard drafting team conduct extensive research on the definition, sensory quality, and index requirements of the standard. .

It is reported that the formulation of the "Chen Tie Standard" has been highly valued by the National Standards Committee, the National Tea Standards Committee, the National Tea Inspection Center (Hangzhou), Anxi Tea Academy, Anxi County Party Committee and the county government, and has received wide attention from the tea industry and consumers. According to the national standard-setting procedure, it is expected to be approved and issued by the state in 2015.

The reporter learned that the current national standard for Anxi Tieguanyin is GB19598-2004. According to this standard, Anxi Tieguanyin is divided into two categories, one is the fragrant Tieguanyin, and the other is the Qingxiang Tieguanyin. The difference between them is clearly defined in the standard. Luzhou-flavored Tieguanyin is dark brown in color, with a more mature aroma and taste, and is also called "cooked tea". Because it was originally roasted with charcoal, it has a charcoal aroma, so some are also called "charcoal-flavored". Now most of them are baked with electricity. They have the same "charcoal-flavored" as charcoal roasting, and are also called "charcoal-baked" iron. Guanyin. The fragrant type is Tieguanyin that is baked and dried with light fire, retaining the sandy green or dark green color and delicious taste, commonly known as "green tea". Chen Xiang-type Tieguanyin is expected to enrich the standard of Tieguanyin and become the third type of Tieguanyin

Article classification: 铁观音百科
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