Undoubtedly, the taste is the second key indicator to measure the quality of Tieguanyin. The taste of drinking can include these aspects: the affinity in the mouth (bitter, astringent and pure), the feeling in the mouth (let the tea soup flow in the mouth, feel carefully, whether there will be amplification defects, mainly bitter, astringent and coarse) and the feeling of swallowing (slippery mouth will still have a sense of retardation). Entrance affinity: although good tea is not afraid of bitterness, it is undoubtedly unacceptable to be too bitter, but it is acceptable to be a little bitter; Almost painless affinity is better; And astringency is the most taboo, good tea is afraid of astringency-if it is bitter and astringent, the quality of this tea is absolutely inferior; Quality products should be bitter or slightly bitter, without obvious astringency. As soon as the tea soup enters, it feels fragrant and gives people a sweet feeling, which is the first element of good tea. Feeling in the mouth: After drinking the tea soup, don't rush to pour it into your stomach, but gently turn it in your mouth to let the tea water flow all over your mouth and let all the taste nerves feel it carefully. At this time, the advantages and disadvantages of tea will be magnified. Drinking good tea will make people feel wonderful and the fragrance of tea will overflow. If the bitterness is obvious, it will be further amplified; In addition, many Tieguanyin will have a rough feeling, that is, it feels that a thick layer of things is covered in a certain part of the mouth (usually the tongue and the base of the tongue). If the roughness is not obvious and disappears in a short time, it should be fine; But if the roughness is strong and lasts for a long time, it will make people feel uncomfortable and it is difficult to make good tea. Swallowing feeling: the tea soup still has a blocking feeling, which can often be felt when swallowing. High-grade Tieguanyin tea soup requires slippery entrance, not sloppy when swallowing, and instant feeling in the abdomen, clean and neat; The tea soup with strong blocking feeling is not so wonderful when it enters the throat, and it generally feels a little rough, so it is difficult for this kind of tea to have a high grade. On the rhyme of Gan Hui Hui is one of the most charming features of Tieguanyin. A good tea party will last for a long time, and you can still smell the fragrance in a few hours. It's wonderful! However, Tieguanyin's sweet-back rhyme has many styles: sweet-back: whether it is mild fermented tea or moderate fermented tea, high-quality tea will immediately become sweet in the throat after drinking, and then rise and spread to the whole mouth for a long time; However, the sweetness is strong and weak, short and long. Generally speaking, the sweetness is better, but as long as it can be clearly felt, this sweetness gives people a natural feeling; The key is how long it can last-some Tieguanyin teas perform well in terms of tea aroma, taste and other indicators, but it takes a short time to return to Gansu, and it will basically be finished after drinking, and the grade of this tea will not be much higher. Sweet back: high-quality medium-fermented Tieguanyin will have a very obvious sweet back, while lightly fermented products will not have this feature; Sweet back and sweet back are produced at the same time, giving people a mellow feeling, which is the charm of traditional Guanyin; But now there are few high-quality fermented products, so you don't have to be demanding, just know. Shengjin: Good tea will have obvious shengjin effect. Even after drinking for several hours, the liquid in the mouth is still flowing out, which makes people feel wonderful, but not all teas are like this, only a few products with good quality will have this performance; The better the quality, the longer it takes to produce body fluid. If you are lucky enough to drink the authentic Tieguanyin King, you will find that after drinking for several hours, there is a sweet taste in your mouth and body fluids. When you first come into contact with this kind of tea, it will make you unforgettable for a long time ... The scientific view of the leaf bottom of Anxi Tieguanyin has always been controversial. Most people think that the integrity of the leaf bottom is the main consideration, and the integrity of the leaf bottom is the best, and vice versa. According to the production method, Tieguanyin can be divided into light fermentation and medium fermentation. At present, light fermentation technology occupies an absolute dominant position. The characteristic of this process is that it is easy to form a fresh and sour taste, and the unique orchid fragrance of Tieguanyin is also easier to reflect and the price is higher. Driven by interests, almost all tea farmers are turning to light fermentation technology. Another outstanding feature of light fermented tea is that it is green, like mung bean soup, rather than the traditional golden yellow. In order to achieve this goal, it is necessary to remove the red edge of the tea edge and artificially destroy the leaf surface. Therefore, the leaf bottom of light fermented tea will definitely be very broken, which is the result of normal technology, not poor quality. In contrast, the traditional culture medium fermentation method retains the characteristics of red edge of green leaves, and the tea soup is golden amber, so the integrity of the leaf surface is well preserved and the visual impression seems to be better. In other words: the lightly fermented Tieguanyin leaf bottom is bound to be broken, while the middle fermented traditional Guanyin leaf bottom is good-so why is there almost no complete Tieguanyin leaf bottom on the market? The reason is that medium fermented tea has almost become history, and the popularity of air conditioning will inevitably lead Tieguanyin to light fermentation technology, so it is quite difficult to find tea with complete leaves.