Tieguanyin can be divided into fragrant Tieguanyin and Luzhou-flavor Tieguanyin. The primary production process of Tieguanyin is: picking->; Sun-dried green > cool green > shaking green > fixing green > kneading green > sun-dried green > hairy tea (with stems). The Tieguanyin tea we usually drink now is basically Maojing tea (that is, the semi-finished tea after removing stems and impurities from hairy tea, which is what we usually call fragrant Tieguanyin). The production technology of Luzhou-flavor Tieguanyin Luzhou-flavor Tieguanyin is: Maocha >; Acceptance > stacking > release > screening > winnowing > selection > No.1 tea blending > uniform stacking > light fire drying > packaging > finished tea (what we usually call refined tea) has different quality characteristics from fragrant Tieguanyin. The quality characteristics of Tieguanyin are fat, thick and round. The appearance of dry tea is green, the sand is green, the particles are even and clean, the soup is lasting, the taste is fresh and mellow, and the Guanyin rhyme is obvious. The soup is golden yellow, clear and bright, with thick and soft leaves, even brightness and fragrant smell. The quality characteristics of Luzhou-flavor Tieguanyin are: rich rope, heavy and round, the appearance of dry tea is green, the sand green is obvious, and the particles are even and clean. The boiled soup has a strong and lasting aroma, mellow and sweet taste, obvious Guanyin rhyme, golden color, clear and bright soup, and thick, soft and bright leaves. High-quality Tieguanyin tea strips are curly, strong and thick, showing the head shape of a green-bellied dragonfly. Fresh and moist color, sandy green, bright red spots and frosty leaves are one of the important characteristics of high-quality Tieguanyin. Tieguanyin soup is golden in color, rich and clear, with thick and bright leaves and silky luster. The brewed tea soup is mellow and sweet, and the entrance is sweet and honey-flavored; The fragrance is rich and lasting, and it has the reputation of "seven bubbles and many fragrances". Recent experimental studies at home and abroad show that Anxi Tieguanyin contains the most abundant aroma components, and the proportion of medium and low boiling point aroma components is obviously larger than that of oolong tea made from fresh leaves of other varieties of tea trees. Therefore, the unique aroma of Anxi Tieguanyin is intoxicating. As soon as a cup of Tieguanyin is opened, it smells fragrant immediately. It smells delicious. To produce high-quality Tieguanyin tea, we must have: ① pure Tieguanyin tea tree; ② Tea trees grow in good soil and climate environment and are carefully cultivated; ③ Exquisite mining technology. All three are indispensable. At present, the drinking method of Tieguanyin still follows the traditional drinking method of "Kung Fu Tea" in Quanzhou, Xiamen, Zhangzhou, Chaoshan, Guangdong and Taiwan Province provinces. Use a small clay pot and a small white porcelain cup (small cup), first blanch it with boiling water, then add half to two-thirds of the tea in the pot, and then pour it out with boiling water. At this time, there is a special fragrance, which is "smell the sacred fragrance first, then taste the dew". 1~2 minutes later, pour the tea soup into a small cup evenly, smell it first, then taste it, and take a sip. It is indeed an artistic enjoyment of life. When friends come from afar, they show their respect for the guests by offering kungfu tea, and the drinker will soon taste a precious cup of Tieguanyin tea. Tieguanyin tea has been famous for its excellent quality since it came out. There are more than 65,438+030 tea shops in Taiwan Province Province, Hongkong and Macau, as well as Viet Nam, Thailand, Indonesia and Singapore, which are run by Yaoyang people who originated from Tieguanyin. 1945 Wang Liandanzhuang's "Taishan Peak" brand Tieguanyin won the first prize in Singapore. 1950 Wang Bingji's "Bitianfeng" brand Tieguanyin won the Siam (Thailand) Grand Prize. 1982 was rated as a national excellent product by the Ministry of Commerce, ranking first in the country. In the same year, the State Economic Commission awarded the highest honor gold medal of "Anxi Fengshan brand super Tieguanyin" produced by Anxi Tea Factory. Tieguanyin tea has always been cherished by tea drinkers in Fujian, Austria and Taiwan Province provinces and overseas Chinese. Once this kind of tea is tasted, it is difficult to put it down. Since the 1950s, Tieguanyin tea has been gradually loved by people in the north, and now it enjoys a high reputation in the whole country, and its consumption is increasing. 1979 and 1984, there were two "Oolong Tea Fever" in the Japanese market, especially Tieguanyin in Fujian, which was popular all over Japan with its charming fragrance. In Japan, Tieguanyin has almost become synonymous with oolong tea. The answer to the second question is as follows: Tieguanyin generally ranges from tens of yuan to several thousand yuan per catty this autumn, and Tieguanyin, which is about 100 yuan per catty, is the most popular. "The price of middle and low-grade tea is basically the same as last year, and the high-grade Tieguanyin is slightly more expensive than last year, up by about 20%." Manager Tang, who has been engaged in tea business for many years, said that the temperature in the south was too high in the cold dew season this year, and Tieguanyin tea garden was hit hard, resulting in a decrease in high-grade tea, so the price was higher than last year. The reason why green tea is not popular now is that it is picked in spring and has been on the market for a long time, so the sales volume is declining at present. Manager Tang also told reporters that although it is the freshest season for autumn tea, it is not the peak season for sales, and the sales peak will generally be ushered in about one month before the Spring Festival.