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 condensation 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, a man called Lin Fulong's stomach is not good, one day the stomach bloating is very strong, can not eat, looking around for the 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.
Industry analysis 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 aroma becomes more intense after brewing.