How to distinguish Anxi Tieguanyin’s spring tea and autumn tea

The quality of finished tea is spring tea, followed by autumn tea. Autumn tea has a particularly high aroma, commonly known as "autumn fragrance", but the soup taste is not as thick as spring tea. Then there are winter tea, summer tea and summer tea. As for the high-grade Tieguanyin in spring and autumn tea, its production conditions are very demanding, requiring the fresh leaves to be of appropriate tenderness, and must be picked on a sunny day. During the production process, the drying process requires "sometimes yin and sometimes sun" light, and the drying process requires a weak The north wind is like the "high autumn air" weather, and this is only a necessary condition, and it also requires exquisite production technology. For example, in the stage of making youth, one must flexibly master "looking at the sky and making youth" and "looking at the youth and making youth". In recent years, the use of machinery and air conditioning has not only greatly increased tea production, but also greatly improved its quality. As for how to identify high-end high-quality Tieguanyin, it is essentially a relatively deep knowledge. Famous tea masters and old tea growers in Anxi can identify the quality of tea by looking at the color and smell. Those with advanced tastes can tell where the tea is produced, which village, and how old the tea trees are. Those with advanced skills can also taste the tea master's hand. . For enthusiasts, we can only start from the color, aroma, taste, shape and rhyme of Tieguanyin. When looking at the color of dry tea, we first look at the color of the dry tea particles - in reality, the light fermentation of Tieguanyin dry tea is green and fresh, and the color is darker or darker; while the original fermentation of Tieguanyin dry tea pursues oil. It is moist and shiny, and the color is like frog skin, obviously much darker than the lightly fermented Guanyin. In addition, there are also differences between the two dry tea particles: the high-end lightly fermented Guanyin requires the use of new three-leaf one-branch tea green young leaves, with smaller leaves, and the resulting tea particles are naturally smaller, while the medium-fermented Guanyin requires the use of The mature leaves of the Lao Cong tea tree are often not very particular about the picking process. The resulting tea particles are large and heavy, making a clanking sound when dropped on the plate - this is where the reputation of the so-called "heavy as iron" comes from. Of course, the situation reflected in the market may vary greatly, but in general, because Tieguanyin has fully shifted to the light fermentation process, the high-grade products on the market basically belong to this style; the products produced by the medium-fermentation method are currently mostly of the same grade. Lower, as for high-quality medium-fermented tea, there are increasingly fewer in reality. Second smell the tea aroma of dry tea. In terms of the tea aroma of dry tea, there is a big difference between light fermented tea and medium fermented tea: high-quality light fermented Guanyin dry tea can smell a very obvious orchid fragrance, while medium fermented tea also has a pleasant tea aroma, but The styles are different, and if compared, the difference is obvious. After brewing, this difference will be further amplified: the high-quality lightly fermented Guanyin orchid has an obvious aroma and outstanding characteristics, giving people a strong feeling and impression, which is the main reason why it is popular; while the medium-fermented Guanyin tea has an obvious aroma. It is also high-yellow, but its orchid fragrance is not very obvious, and it is difficult to sell it at a good price. Over time, tea farmers are not willing to do it. If you want to distinguish between the two based on smell and taste, you can only make the soup and actually brew it. Of course, low-quality lightly fermented tea often has a very weak aroma, or even no aroma at all, while poor-quality medium-fermented tea can at least maintain a high and good-smelling tea aroma, even if it is roasted aroma. The taste of the three-grade tea soup is high-quality. The lightly fermented Guanyin tea is smooth in the mouth. The aroma of orchid tea can be felt in the mouth. The sweet aroma emerges after entering the throat. Drinking high-grade lightly fermented tea often gives people a very wonderful experience, even if it has a taste. It has the disadvantage of being lighter and less mellow, but its advantages are also extremely obvious - the reason why it is so popular is not for nothing. Relatively speaking, medium-fermented Guanyin has a mediocre performance, and it is difficult to feel that it is particularly slippery. When drinking tea, you will probably not feel any orchid fragrance in your mouth; but its advantage is that it has a stronger taste and is suitable for people with heavy tastes. The sweetness and sweetness are more obvious at the end, so it is favored by many people. In addition, people with light tastes are the most likely to accept lightly fermented Guanyin tea - however, if it is a low-quality lightly fermented tea, it will not taste good. It is almost fragrant, has obvious astringency, and has no aftertaste. To use an oligo word to describe it. The description is not bad; while the medium-fermented tea of ​​poor quality at least smells good, and although it tastes bitter, it has a strong taste. It is also worth mentioning the umami and sour taste of high-grade lightly fermented Tieguanyin tea, which are not found in the original fermented Tieguanyin tea. The so-called umami taste can be understood literally by most people. In reality, the high-end Tieguanyin is made from the young leaves of the new three-leaf tea tree. The fermentation is very light. Therefore, when you drink it, you will feel fresh and refreshing. Somewhat closer to the umami flavor of green tea. As for the sour taste, most people have a hard time tasting it and have a hard time understanding why high-end tea should have such a sour taste, okay? It should be said that this kind of doubt is also very common in the tea industry. In reality, high-end lightly fermented Tieguanyin does have a refreshing sour taste, and it has become an important indicator of whether it is a high-end tea. This sourness is unique to Tieguanyin and is also the result of light fermentation. If Without this sour taste, the sweet feeling after drinking will not be very obvious! Here, I am reminded of a passage in "Tea as a Metaphor of Physics" written by Zhu Xi, an agent of the Song Dynasty: "Things that are sweet will become sour after eating them; if they are bitter, they will be sweet after eating them. Tea is bitter, but it will be sweet after eating it." "Using this sentence makes it easier for us to understand sourness. Of course, the so-called sour taste produced purely by human factors is another matter. 4. The brewing resistance of tea. It is often said that lightly fermented tea is not as durable as medium fermented tea. In fact, this is a misunderstanding - most people who hold this view are people with heavy tastes.

In fact, the brewing resistance of tea depends on the amount of tea extract. Lightly fermented Guanyin uses the younger Xincong Chaqing. The leaves are often thicker and have more extracts, so the brewing resistance is very good. Many teas can be brewed after six brews. You can still smell the obvious fragrance of orchid; but if it has a strong taste, it will lose its flavor after a few soaks, so I think that lightly fermented Guanyin is not resistant to soaking. On the contrary, the medium-fermented Guanyin uses older tea greens. In addition, the tea leaves produced by the Laocong tea tree are thinner and naturally have less extract. Basically, a watery smell appears at the bottom of the leaves after four or five steepings. , but because the flavor is stronger, you can brew it several times in a row... In fact, it depends on the amount of tea placed in it depends on the brewing resistance: the amount of tea placed in lightly fermented Guanyin is generally just a little more than covering the bottom of the tureen, while the amount of tea in medium-fermented Guanyin The customary amount of tea is one-third of the tureen. To put it more scientifically: Lightly fermented Guanyin actually has better foaming resistance and the orchid tea aroma remains longer. Of course, this is only suitable for people who like lightly fermented tea. The aroma of medium-fermented tea is difficult to maintain, but the taste of tea can be maintained for a long time. Of course, this depends on personal taste. 5. The bottom of the leaves after brewing. The bottom of the leaves after brewing of high-quality Tieguanyin gives people the feeling of satin, good gloss and thick leaves, while the malnourished tea leaves have less luster, lack of elasticity and thin leaves. If we compare the difference between light and medium fermented Tieguanyin leaf bottoms, it should be the color and the integrity of the leaf bottoms: the color of the lightly fermented Tieguanyin leaf bottoms feels greener, and "green leaves with red edges" has almost become the history of Guanyin. The quality is also poor, especially in high-end tea, it is difficult to see even leaves in reality; while the bottom of medium-fermented tea is close to "yellow + light brown", and high-end medium-fermented tea also has obvious "red edges of green leaves" , the leaves are even, but it is difficult to find them in reality. The color of Liucha Soup. In reality, the lightly fermented Guanyin is mostly green, but some are more golden. Generally speaking, it cannot escape the category of "green" as beauty; the transparency is generally very good - but after soaking too much, Tea water often turns yellow; while medium-fermented Guanyin will definitely not have any green color, mostly golden or orange. Of course, different grades of tea often differ greatly in terms of tea transparency and color, and it is not just a matter of the degree of fermentation. The difference between Tieguanyin spring tea and autumn tea Tieguanyin is collected and processed in five seasons a year: spring tea, summer tea, summer tea, autumn tea and winter tea. | The quality of finished tea is best in spring tea and autumn tea. Autumn tea has a particularly high aroma, commonly known as "Autumn Fragrance", but the soup is not as thick as spring tea. Spring tea contains more beneficial substances than autumn tea. Mainly because spring tea has the longest growth period and the richest content. The water quality of spring tea is better than that of autumn tea, commonly known as: spring water and autumn fragrance. Spring Water and Autumn Fragrance, as the name suggests, spring tea soup has a strong flavor, strong flavor, good taste, and long aftertaste. Autumn tea has a high aroma and long flavor... which one is the best. Each has its own merits, it just depends on which one you like. Spring tea contains higher amounts of various effective substances because the tea trees have rested and accumulated over the winter, so it has a strong aroma, fresh taste, and good tea quality; summer tea contains a lot of active substances due to the higher temperature in summer and strong light-harboring effect. Phenolic substances increase, so the taste is bitterer than spring tea; autumn tea has a lighter taste because the tea trees have been picked for two seasons, and the nutrients are significantly reduced. For most teas, especially green tea, spring tea is better, while for black tea, summer tea is no worse than spring tea, sometimes even better. The way to distinguish spring tea from summer and autumn tea is to look at the appearance and taste. Spring tea has good color and appearance. However, if the ropes are loose, the particles are loose, the tea is dull, flat, flat, straight, the color is irregular, and the tea leaves are light, it is summer tea. As for the uneven size of buds and leaves, thin leaves, light and thin tea leaves, yellow-green color of green tea and dark red color of black tea, it is autumn tea. If the aroma is strong after brewing, the taste is mellow, and the soup is clear and bright, it is spring tea; if the aroma is poor, the taste is light and bitter, green tea is green tea, and black tea is red and dark, it is summer tea; the aroma is not high and the taste is light. The leaves with buds and leaves at the bottom are autumn tea. The quality of spring tea Tieguanyin can be identified by two characteristics: Dry inspection: mainly based on the three factors of color, aroma and shape of dry tea. Spring tea has a green color, tight knots, round and tight tea leaves, and a fragrant aroma, which are the quality characteristics of spring tea Tieguanyin. Wet viewing: It is to conduct a soup review on the tea leaves as a further judgment. The tea leaves sink quickly after brewing, have a strong and long-lasting aroma, and a fresh and refreshing taste; the soup is emerald green in color, and the bottom of the tea leaves is soft and thick, making it a spring tea Tieguanyin. Good tea is inseparable from the right time, location, and people. Good spring tea is hard to come by. Spring tea: Appearance: The grains are neat and sandy green. Taste: Watery and pure, with the best throat rhyme, soft taste and refreshing mouthfeel. Tea soup: The soup is light and yellowish. Bottom of leaves: soft, plump, tender, elastic and shiny. " Growth environment: The growth cycle of spring tea is the longest among all seasons of the year. It accumulates the essence of the earth throughout the winter, so the tea leaves are soft and thick, and the content is richer. Therefore, the spring tea water is fresh and refreshing. Appearance: green, color Oily.

Taste: mellow taste and lasting flavor