Brief introduction of acid-reducing Tieguanyin

Fujian Tieguanyin tea can be divided into two kinds according to the production method: suitable taste and deacidification.

When deacidifying, it is necessary to use mop cloth (homophonic) to remove water to only 20-30%. The finished product is sour and smells sour, but the soup is not sour, and then the bitter taste of tea will lose its taste because of water loss. So the health benefits have not changed, but the taste is different.

Traditional Tieguanyin tea is made by heavy fermentation and heavy fire roasting. After Chen Fang, its tea soup will gradually turn sweet, and modern Tieguanyin tea has its own unique high fragrance, fragrance, primer and light fermentation, which is very different from traditional Tieguanyin tea. This kind of tea is still very popular with tea people!

The taste of Huang Qing is the "wonton mouth plate" in Minnan dialect. That is, the taste of phonology. It's a smell that flowers and sour fruits blend together well! Because it smells sour, many people who don't understand tea think it is sour, that is, sour! Why is it called procrastination Personally, I think it is normal to kill the green leaves, but the green leaves can't fully meet the requirements, so we have to continue to let the green leaves surpass the time, so we have the saying of procrastination! Because of the influence of weather and climate, it can't be completed. Slowly formed this style of tea. To drag, you need to be equipped with air conditioning and dehumidifier to complete. In this way, shake less, be quiet, don't shake the water out, and secondly, pump the water out quietly! So there are tea products that are dragging and sour! What is good about this kind of tea is fresh, fragrant, clear and sour, and what is not good is stiff, smelly, green or stuffy, or smelly and sour! Because this kind of tea is not completely drained, the degree of fermentation is very low, even if it is high, it is false high. So this kind of tea should be brewed quickly, or the soup will be deep and bitter! This tea has the potential to win fragrance, and it is easy to attract people who have just come into contact with Guanyin! This kind of tea is extremely intolerant. In the natural climate, less than a month.

All the perfume is gone. Usually frozen in the freezer! At present, the whole Anxi Tuo acid belongs to Anxi Rong Xian, which is the most famous and the quality of tea here is the best.

Get out. It has a different taste from traditional tea!

A new method of acid dragging: (Chaobi Village, Jiandou Town, Guolun)

Mainly on the basis of the original practice of xianrong dragging acid; Seize the momentum with higher aroma, color and freshness! Many tea merchants have come here to buy tea in recent years! This kind of tea is more acidic and very resistant to foaming! When shaking green, it is the first two gentle shakes; Shake the green again for the third time; The interval is just right; Let the tea green be thoroughly cooked. Wait 72 hours for the tea green to fully ferment. Let's do it again! The price of this tea product is high, and the price per kilogram of tea reaches 300 yuan to 1200 yuan!