Guanyin tea both Iron Goddess of Mercy, China's traditional tea, belongs to the green tea category, is one of China's top ten famous tea. Anxi County, Fujian Province is the hometown of the world's famous tea, but also the birthplace of the national famous tea oolong tea, and Fujian Province oolong tea export base county and city. Anxi has a long history of tea production, and is blessed with natural conditions and excellent tea quality.

The tea is served in small pots and cups made of pottery, which are first scalded with boiling water, then filled with tea leaves equivalent to one-half to two-thirds of the pot's capacity, and washed down with boiling water.

The first two courses of tea are usually discarded because the tea leaves are not suitable for consumption due to the fact that they are still dusty and have a slightly astringent flavor. These two courses of tea water will be used to warm the tea cups, and after two courses of water, the tea cups will be warm and ready to be served. The third course of boiling water is poured into the pot, and after 1 to 2 minutes, the tea broth is evenly poured into the small cup.

Expanded Information:

Identification

1, the smell of the aroma: first smell the aroma of the prominent, then distinguish between high and low aroma. Outstanding, and then distinguish between the aroma of high and low, long and short, strong and weak, pure and turbid. Sniffing hot, warm, cold smell combination of methods. Where the aroma is prominent, the aroma is high, rich and long, are top quality; the opposite is inferior.

2, taste: use a teaspoon to scoop up the right amount of tea broth into the mouth (must not be too much), through the tongue in the mouth for the sucking and rolling, so that the taste cells in all parts of the mouth to make a comprehensive taste sensation. Where the flavor is mellow, mellow and refreshing, thick and not astringent, rich varieties of "flavor" characteristics, are top quality; the opposite is inferior.

3, look at the color of the soup: look at the color of the tea broth depth, light and dark, turbidity and so on. Where the soup color orange and yellow bright (referred to as mung bean soup) for the top; dark and cloudy for the second.