How does Tieguanyin smell?

Today, the farmer shared: How does Tieguanyin distinguish between good and bad, and how does Tieguanyin distinguish between good and bad? If you don't understand, add the text | Nongge Private House ~ Xinsi Private House | Chat, send tea samples from time to time, and taste pure first-hand tea farmers together!

Myth 1 The greener the better: the traditional and authentic Tieguanyin looks like sand green, and the soup is golden yellow or golden green, with golden yellow as the main color. When the leaf bottom is unfolded, you can see some red edges (that is, green leaves and red edges). However, some people regard the characteristics of "clear soup and green water" as the characteristics of Tieguanyin.

Myth 2: The more sour the taste, the better: Tieguanyin has been processed by non-traditional techniques such as acid dragging, green replenishing and green fixing. The first few shakes were very light, and the green (fermentation) time was extended to the next afternoon, resulting in an "sour" taste, which made people mistakenly think that this was Guanyin rhyme. In fact, this is a practice of neglecting cultivation and emphasizing communication. Some tea farmers do not work hard on soil improvement, ecological protection, organic planting and other technologies, but make so-called "acid" by changing the processing technology, misleading people into thinking that acid is rhyme.

Myth 3: New fir is good: Some people think that Tieguanyin new fir has the best quality. In fact, the physiological age of Tieguanyin tea tree is very long, reaching more than 100 years, and the economic age suitable for picking and processing is about 3-60 years (of course, the best tea age is 3- 10 years). Practice has proved that the quality of Tieguanyin tea tree, which is about ten years old, is not inferior to that of Xinshan, with rich aroma, rich connotation and mellow taste. Of course, both new and old Chinese fir need to take scientific cultivation and management measures and have good soil environment conditions to promote the health of tea trees.

Myth 4: it hurts the stomach: there has never been a saying that tea hurts the stomach in history. According to the nature of tea, green tea is cold, black tea is hot, oolong tea is flat, and traditional Tieguanyin is full of fermentation, nourishing the stomach and moistening the intestines. Tieguanyin contains a variety of tea pigments (mainly theaflavins and thearubigins), which has a strong aroma and strong fragrance. In recent years, China Gastropathy Committee organized the national digestive department to carry out the clinical application research of tea pigment, and achieved very gratifying results. Therefore, Tieguanyin, which has a strong aroma, is more nourishing to the stomach. Remind everyone that those so-called Tieguanyin, sour, tonic and green, are harmful to the gastrointestinal tract.

Myth 5: add essence: this is even more nonsense. The aroma of tea comes from the transformation of its own chemical substances, and Tieguanyin has the highest aroma. This is because Tieguanyin's special tea-making technology is exquisite and contains the highest aroma substances, so it is not necessary to add aroma.

Some misunderstandings about how Tieguanyin distinguishes between good and bad and how Tieguanyin distinguishes between good and bad are shared here. In an unclear place, we can chat privately and have good tea together!

This article was originally written by Chen (888), a yipin Liuxiang Ecological Tea Garden. Please explain and declare!