Tieguanyin tea leaves are roasted, cooled, sealed, and stored in special silos to promote maturation. There are several grades such as five years, ten years, fifteen years, eighteen years, twenty-eight years and so on. The ten to twenty-eight years is the best.
Dry tea is dark in color, dark yellow, brown or reddish-brown in soup color, mild in taste and slightly sweet after brewing. In addition to the general functions of tea, it also has the effect of lowering blood pressure, lowering fat, and aiding digestion. The tea is sealed after baking and cooling, and placed in a special warehouse cellar with a stone and wood structure for storage, promoting its after-ripening effect and a series of changes, sinking fragrance and condensing rhyme, sweet and sweet.
The tea is sealed after baking and cooling, and placed in the stone and wood structure of the special warehouse cellar storage, heat is not hot, cold is not cold, to promote its after-ripening effect and a series of changes, "mellow, slippery, clear, crisp" precipitation of a large number of extracts, incense condensing rhyme, sweet and mellow. Enterprises refer to the characteristics of the cycle of changes in its contents, divided into five years, ten years, fifteen years, eighteen years, twenty-eight years and other grades. Ten to twenty-eight years is the best.
Aged Tieguanyin is a collection of many years, after continuous baking refined Fujian Anxi Oolong Tea, which maintains the previous traditional production process of Tieguanyin, good taste, tea soup is light yellow, the aroma shows carbon flavor type, back to the sweetness of strong, aged Tieguanyin on the body has a certain health care and treatment of disease efficacy.
General Tieguanyin is green, and aged Tieguanyin black and oily, quite resistant to soaking, is the use of the best Anxi Tieguanyin plus in the traditional wood carbon baking technology after a long time baking refined. And every one or two years it must be re-roasted again; each time the tea master should use the carbon fusion method to roast for 30-60 hours; and then packaged and stored in the pottery.
The tea water is mellow, soft, and with obvious "aged flavor", drinking it is like old medicinal wine, known as "natural health care products". Chennian Tieguanyin not only has the role of green tea, there is a cure for colds, indigestion, lowering blood pressure and lipids, prevention and treatment of diabetes and other utility, experts have been confirmed in this study. In Anxi folklore, there is also a legend about aged Tieguanyin: the Qing Dynasty, there is called Lin Fulong outside the intestines and stomach is not good, one day the stomach bloating is very strong, can not eat, everywhere to find a doctor to see the symptoms did not improve. The family rushed to the ancestral home to pray for the blessing of the gods, the same night, Lin dreamed of the immortal enlightenment. The next morning, in accordance with the dream of the immortal's instructions, the family rummaged through the ancestral home, in the corner of the house to find the color of the black moldy old tea, and then will be boiled to the outside of the Lin drink, as a result, the outside of the Lin stomach bloating problem is actually good. In addition to the legend, Anxi folk many tea farmers every year have the custom of storing tea in ceramic pots, in the event of cold and cold to the old tea as medicine.
Aged Tieguanyin is Tieguanyin tea in the senior tea products
Field prospects and cultural packaging is closely related. From most of the aged tea to take the cultural packaging, mainly playing efficacy and scarcity of the two banners, Puerh has been done very successfully, Tieguanyin is just starting.
From the scarcity, spring grass is green every year, the new tea every year, while the old tea belongs to the historical legacy, the number is limited, and is less and less. From a marketing point of view, as long as the market recognizes that there is a demand, the more scarce the product is the more precious, storage is likely to appreciate. More than a decade ago, the air was cleaner, the land was rarely contaminated by pesticides and fertilizers, and the Anxi Tieguanyin produced at that time was more in line with natural principles than organic ecological tea.
The industry analyzes that, from the marketing situation, aged Tieguanyin in the efficacy of the brand and the scarcity of the lack of systematic packaging and publicity. To make Quanzhou's old tea from the "local resurrection" to "blossom results everywhere", relying solely on corporate publicity or the dissemination of operators is obviously not enough, there must be an overall cultural packaging and publicity, in order to speed up the marketing speed, improve marketing efficiency.
Characteristics of aged Tieguanyin:
The color of dry tea is withered and dark, and with the increase of the year, the color is more and more withered and dark.
The flavor is mild and becomes more and more calm with time.
The dry tea smells fresh and fragrant, with a faint floral aroma. The flavor becomes more intense after brewing.
How to identify:
Old: The color of dried tea is withered and dark, and it becomes more and more withered with the increase of years.
New tea: oily color.
Aged: the soup color is dark yellow, and with the increase of years, the color changes gradually from dark yellow-brown-red-brown.
New tea: soup color is golden and bright.
Aged: the flavor is mild and becomes more and more calm with time.
New tea: fresh and strong flavor.
Aged: dry tea smells slightly sour and has a distinctly aged flavor. After brewing, there is no acid and slightly sweet sweetness.
New Tea: the dry tea smells fresh and fragrant, with faint floral flavor. After brewing, the flavor is more intense.
Many five-year old Tieguanyin can be roasted and processed to be almost as good as 15 years old. But there is a clear roasted fire flavor, the real aged Tieguanyin, should be no fire flavor.
Famous Tea Appreciation:
Identifying Tieguanyin is a profound study, Anxi famous tea masters and old tea farmers can identify the advantages and disadvantages of tea by looking at the shape of the smell, and the Taoist high even be able to determine the production of this tea and the village, a few years of the tea tree, the characteristics of outstanding people can taste from the hands of the famous tea masters.
Shape: the ropes are fat, rounded dragonfly head, heavy, branch heart hard, branch skin neat, most of the leaves to the back of the leaf curls, color and lustre black and oily, sand green is obvious (in the new technology, most of the red edging has been removed).
Internal quality: strong and persistent aroma, distinctive tone, with orchid or raw peanut kernel flavor, coconut and other clear flavor; tea soup golden, orange, taste mellow and sweet, slightly honeyed, fresh and sweet.
Bottom of the leaf: the branch body is round, the stalk skin is red, the petiole is wide and fat (brown leafy), the leaf blade is fat and soft, and the leaf surface is wavy, which is called "satin surface".
The most central feature: the dry tea is heavy, dark green color; tea soup aroma is obvious, extremely layered and thickness; assessment of the bottom of the leaf should be fat, soft and bright.
General drinking Tieguanyin can be from the "view shape, listen to the sound, check the color, smell, taste rhyme" to identify the advantages and disadvantages of tea.
Observation shape: quality Tieguanyin tea curls, strong knot, heavy, was green belly green dragon head shape, color and lustre bright and moist, sand green show, red point Ming, leaf surface with white frost.
Listen to the sound: boutique tea is more general tea tight knot, leaf body heavy, take a small amount of tea into the teapot, can be heard "when when" sound, the sound of crisp for the top, the sound of mute for the second.
Check the color: soup color golden yellow, rich and clear, tea brewing unfolding leaf bottom fat and bright (Tieguanyin tea characteristics of one of the back of the leaf outside the curve), with a silky luster, this is the top, the soup color is second to the dark red.
Smell: fine Tieguanyin tea soup aroma overflowing, open the lid of the end of the cup to smell, its unique aroma that is fragrant, and fragrance lasting, intoxicating and pleasant. There are "seven bubbles have a residual fragrance" reputation. Domestic and foreign experimental research shows that Anxi Tieguanyin contains the richest variety of aroma components, and the proportion of aroma components in the middle and low boiling point is significantly greater than that of oolong tea made from the fresh leaves of other varieties of tea trees. Thus, Anxi Tieguanyin's unique aroma is intoxicating, a cup of Tieguanyin, the lid opens immediately fragrant nose, full of room fragrance.
Tasting rhyme: the ancients have "not tasted the taste of manna, first smelled the holy wonderful fragrance" of the wonderful saying. Sip a mouthful, tongue lightly turn, can feel the tea soup mellow and sweet; slow swallowing, sweet with dense, endless flavor. As for the unique "Guanyin rhyme" what is the explanation? So far, the tea people have not been able to explain clearly, only to be left to future generations Pin断, which is the charm of Anxi Tieguanyin so.
Famous tea preservation:
Generally speaking, we buy Tieguanyin tea is basically a package of 7 grams per package, this packaging method uses a vacuum compression packaging method, if the packaging, with the outer canister packaging, (within 20 days) will be finished, generally only need to be placed in the shade, protected from the light preservation, if you want to achieve the best preservation and the maximum time limit, it is recommended to be placed in the freezer in the -0.5 degrees Celsius. If you want to achieve the best preservation and the longest time limit, it is recommended to keep it fresh in the quick-freezing box at minus 5 degrees, so as to achieve the best results.
However, Tieguanyin tea as a beverage, even if it has been dried and compressed packaging, does not mean that it can be permanently preserved, if you want to drink the fresh flavor, it is recommended to buy home Tieguanyin tea is best to have been placed in the freezer box at minus 5 degrees to preserve freshness, the most do not exceed more than one year to drink within six months as a good!
For the preservation of Tieguanyin, generally require low temperature and sealed vacuum, so that in a short period of time to ensure that the color and flavor of Tieguanyin, but in the actual preservation of why there will often be tea preserved for a long time but the color and flavor are less than the beginning of the brewing of the tea, the reasons are as follows: the degree of tea fermentation drying tea production techniques used in the direction of a light fermentation of tea changes in the direction of a light fermentation, the tea is prone to reflect the high cost of orchids. In light fermentation, the tea leaves are easy to reflect the high orchid aroma, the tea soup is also more beautiful (showing the standard green bean soup), but to let the dry tea leaves reflect the aroma, generally the tea leaves will not be baked too dry, the tea leaves contain a certain degree of moisture, such tea leaves in the later preservation of tea must need to pay attention to tea temperature and sealing, in order to minimize the role of moisture in the tea leaves. If the tea leaves are baked dry, and feel crisp and dry in the hand, such tea leaves have lower requirements for low temperature.
Control of the degree of tea fermentation Experienced tea makers in the control of the fermentation of tea will be fully considered in the market circulation and preservation of the problem, so in the production of tea through the control of the degree of fermentation to maintain the fresh aroma of the tea, in layman's terms, we all know that the peak of the wave of the wave of the valley of such a curve, so in the production of tea, if the fermentation of tea is close to the peak of the wave of the control, the production of tea through the passage of time to carry out After fermentation, the tea can be preserved for a longer period of time, if the tea has begun to let its fermentation to the crest, then in the process of preservation should pay attention to inhibit the formation of the conditions of the tea's post-fermentation - i.e., control the temperature and air contact, if the tea's fermentation has been over the point of the crest, the tea will be difficult to enter the realm of the finest!
Efficacy:
Tieguanyin is not only a precious natural beverage, but also has good beauty and health functions. Scientific analysis and practice has proved that Tieguanyin contains high amino acids, vitamins, minerals, tea polyphenols and alkaloids, with a variety of nutritional and medicinal components, has a clear mind and eyesight, antiseptic and anti-inflammatory, weight loss and beauty and delay aging, anti-cancer, eliminate blood lipids, reduce cholesterol, reduce cardiovascular disease and diabetes, etc., is famous for, best-selling in Hong Kong, Macao, Taiwan, Southeast Asia, Japan, Europe and the United States, and is well received by the Consumers love it. Comprehensive view, there are five efficacy effect is remarkable:
Detoxification of food elimination to greasy
Zheng Daoxi sense of Anxi Tieguanyin's long history, in the text of the Anxi Tieguanyin known as China's tea family's "old name". He discussed its value of the first item, is "can detoxify food to remove oil". The text says, tea is recognized as mankind's best health drink, as early as the Western Han Dynasty, "Shennong Materia Medica", there are "the day meets seventy-two poisons, get tea and solve the" record. Into the 20th century, scientists have found that tea has a mixture called flavonoids, with sterilization and detoxification.
Beauty, weight loss and anti-aging
The article said that medical research shows that Tieguanyin's crude catechin combination, with a strong antichemical activity, can eliminate the cellular reactive oxygen molecules, so that the human body is free from aging diseases. The article mentioned, Anxi Tieguanyin manganese, iron, fluorine and potassium, sodium content than, higher than other teas, especially the high fluoride content ranked first in the tea, to prevent and control dental caries and osteoporosis in old age, the effect is remarkable. 1979 and 1984 Japan twice set off the "Oolong Tea Fever", Anxi Tieguanyin is known as the "beauty tea", "beauty tea", "Tieguanyin", "Tieguanyin", "Tieguanyin", "Tieguanyin", "Tieguanyin" and "Tieguanyin". The tea is also known as "beauty tea" and "weight loss tea".
Cancer prevention and increase intelligence people smart
The text quotes the results of scientific research, said, Anxi Tieguanyin high selenium content, in the six major types of tea in the forefront. Selenium can stimulate immune proteins and antibodies against disease, inhibit the occurrence and development of cancer cells. At the same time, Anxi Tieguanyin is also effective in increasing intelligence. As mentioned in the article, British scientists have found that the acidity and alkalinity of human brain fluids are related to IQ. Tea is an alkaline beverage, Anxi Tieguanyin alkaline significant, so often drink can regulate the acid-base balance of the human body, improve the human IQ. In addition, the article also said, Anxi Tieguanyin in the vitamins, caffeine, amino acids, minerals, tea polyphenols and other rich content, these substances are also for scientific research to confirm, and brain development is closely related to the improvement of human intelligence to produce a good impact.
Making friends and nourishing mood
The article also commented on the social attributes of Anxi Tieguanyin, and concluded that Anxi Tieguanyin, as a high-quality tea, has a unique efficacy in terms of hospitality, friendships and personal cultivation. The article said, Anxi Tieguanyin need to brew, hospitality to boil water to wash the cup, the preparation process of the guests and hosts, their feelings; guests while tasting tea and hosts to catch up on old times, the process is very cordial and affinity, so the programmed brewing and drinking, so that the heart of the people quiet to help nourish their feelings.
Refreshment
Tea can refresh almost everyone knows. China's medical books throughout the ages, many records, writers and artists, monks, and all waved the brush, the Tea of the refreshment and benefit of the work. Bai Juyi "East neighbor Wang XIII" poem said: "hand in hand with the moon by the pool, open the lapel under the bamboo wind. Driven by sorrow to know the power of wine, broken sleep to see the power of tea." The poem clearly mentioned the tea refreshing and sleep-breaking effect. Su Dongpo's poem said: "build tea thirty pieces, do not review the flavor how, presented to the package Jushi, monk room war sleep demon." He said to give the Jian tea to Bao Jushi, let him drink in the Zen meditation can avoid dozing. Drinking tea can benefit the mind, so by people's favorite, especially for some writers, poets and other brain workers love. Such as France's great writer Balzac, Chinese-American writer Han Suyin and China's famous writer Yao Xueyin, etc. are fond of drinking tea, to help the literature. Iron Goddess of Mercy can refresh the mind, and its function lies mainly in the caffeine in the tea. Caffeine has the function of stimulating the central nervous system, enhancing thinking and improving efficiency. Therefore, after drinking tea, it can break the sleep, refresh the mind, go to annoyance, relieve fatigue, clear the mind, enhance thinking, can significantly improve the oral defense ability and mathematical thinking response. At the same time, due to the presence of polyphenols and other compounds in Tieguanyin, offsetting the adverse effects of pure caffeine on the human body. This is one of the key reasons why the history of tea drinking is so longstanding, everlasting and evolving.
Drinking Example:
A lover's experience of drinking aged iron: aged iron, aged 36 years, from the tea samples can be seen during the period of storage and then there is no successor to the fire. After brewing, the tea soup has no fire flavor, and the aroma of aging is notable, and it gradually and slowly turns pale around the 5th water. The water is smooth, the sweetness is strong, the tea soup is thick, the flavor is sufficient, and there is a sense of "meat".
Brewing program, the amount of tea one-third of the volume of the bowl, the first three water brewing time 30s, the fourth to the sixth water brewing time 20s, the seventh to the ninth water brewing time 20s-60s.
The first three water brewing time 30s, the fourth to the sixth water brewing time 20s-60s, the seventh to the ninth water brewing time 20s-60s.