Which season is good for Tieguanyin?

Question 1: Which season has the best quality of Tieguanyin? Tieguanyin is picked five seasons a year, including spring tea, summer tea, summer tea, autumn tea and winter slices. The quality of Tieguanyin tea is the best in autumn and the freshest in spring. Autumn tea has a particularly high aroma, commonly known as "autumn fragrance", but the soup is not as strong as spring tea. Then there is winter tea, summer tea and summer tea. Why is the quality of Tieguanyin autumn tea the best? It is said that Tieguanyin tea is the best in autumn all year round, because tea planting pays attention to the factors of time, place and people. Autumn tea is picked and put on the market in autumn. The weather is cool and there is less moisture in the soil and air, which makes Tieguanyin in autumn have a special fragrance. During the growth cycle of tea in one year, due to the influence of climate change in different seasons and the different growth and decline of tea tree's own nutrition, the fresh leaves of tea tree will be picked differently from tea trees. The quality of tea processed on this basis is bound to be different. Of course, the more expensive the tea, the better. The key is personal taste and preference.

Question 2: When was the best Tieguanyin produced? Tieguanyin tea is mainly picked four times a year, that is, four seasons, but not spring tea, summer tea, autumn tea and winter tea, but spring tea, summer tea, summer tea and autumn tea. The picking season is calculated according to the solar terms. Spring tea is picked around the long summer (around May 5), summer tea is picked around the summer (around June 2 1), summer tea is picked around beginning of autumn (around August 7), and autumn tea is picked around the cold dew (around June 10 8). Not only are tea leaves picked according to the solar terms, but all of them are.

The focus now is "When is the best season to make Tieguanyin tea". Many people who don't know the truth think Tieguanyin spring tea is better, but this view is completely wrong. It is difficult to tell which season of tea is the best, because Tieguanyin tea produced in each season has its own characteristics, and the tea produced in each season will have a seasonal taste, so it is easy for people in the industry to tell which season Tieguanyin tea is produced.

On the whole, autumn tea has the best quality, followed by spring tea, summer tea and summer tea. But this is only on the overall level, every season can produce good tea, and Tieguanyin in each season has its own characteristics. There is no need to love tea in any season, and it is versatile.

Spring tea has elegant aroma, clear tea, full leaves and long aftertaste, while summer tea and summer tea have rich aroma, deep tea, thin leaves and excellent sweetness, while autumn tea has rich aroma, clear tea, full leaves and elegant sweetness.

Question 3: What season is Tieguanyin suitable for drinking? Hello, oolong tea Tieguanyin is suitable for drinking in any season. Tieguanyin tea party is mild, not only a precious natural drink, but also has a good beauty and health care function. Scientific analysis and practice have proved that Tieguanyin is rich in amino acids, vitamins, minerals, tea polyphenols and alkaloids, and has a variety of nutritional and medicinal components. Tieguanyin has a variety of flavors, such as fragrance, aroma and rhyme, and its production process is different, which is suitable for everyone. If you are a friend with a bad stomach, you should choose Luzhou-flavor Tieguanyin, because Luzhou-flavor Tieguanyin belongs to the traditional production process and its fermentation degree will be higher. The traditional taste is to warm and nourish the stomach. ) Because the taste is heavy and the color is not the best, but the taste is the purest. It has the effects of warming stomach, lowering blood pressure, reducing blood fat and losing weight. It is very suitable for friends who have many social activities, unreasonable diet structure, small stomach problems, high blood lipid and blood pressure and feel fat.

Question 4: When is it appropriate to drink Tieguanyin? Tieguanyin is a famous oolong tea. After brewing, the soup is golden and rich as amber, with natural and fragrant orchid fragrance, mellow and sweet taste, and has a long history of returning to Gansu, commonly known as "rhyme". Tieguanyin tea has a high and lasting aroma, which can be described as "seven bubbles are more fragrant". However, the drinking method of Tieguanyin tea is still exquisite: 1, don't drink tea on an empty stomach, Tieguanyin has strong convergence, and it is best to drink tea about half an hour after meals; 2. As the saying goes, "Drink scented tea in spring, green tea in summer, black tea in winter and oolong tea all year round"; This view also has some merits, but it depends on the production process of Tieguanyin in oolong tea. Tieguanyin, which is popular in the market now, is lightly fermented, close to the nature of green tea (but its convergence is higher than that of green tea because of tree species), and the days in summer are long, while Tieguanyin's refreshing effect is better than ordinary tea and it is more suitable for drinking in summer. It is right to drink black tea in winter. If you want to drink Tieguanyin, you might as well drink Tieguanyin, which is roasted by fire. 3. Tieguanyin has strong convergence, especially Tieguanyin, which is a popular light fermentation process in the market now. It is not advisable to drink more in the dry season in autumn to avoid constipation; 4, pick up the article, but for chronic enteritis and diarrhea, it is better to drink more Tieguanyin at ordinary times, which can sterilize and stop dysentery, which is much healthier than taking medicine; (If the body has such a problem, don't worry too much about seasonal factors. Around noon during the day, ordinary people are easily depressed. At this time, it's great to refresh yourself with Tieguanyin. From the health point of view, it is more appropriate to drink more water from 9: 00 to 1 1, generally five or six cups. At this time, it is a good time to drink Tieguanyin. But if you have the habit of taking a nap, you should drink less; 6. After dinner, if you have something to do and need to cheer up, you may wish to make a pot of Tieguanyin to drink; But it is not advisable to drink Tieguanyin again before going to bed at night, so as to avoid theophylline causing excitement and falling asleep. I saw it from here.

Question 5: When is it good to drink Tieguanyin tea? Tieguanyin belongs to oolong tea, but there is a proverb in China: "Drink scented tea in spring, green tea in summer, black tea in winter and oolong tea all year round." It is not difficult to see that Tieguanyin tea is suitable for drinking all year round.

Question 6: When is the best picking time for Tieguanyin germination in late March? It is harvested all year round. Grain Rain is spring tea from late April to early May, and its output accounts for 40-45% of the total annual output. Summer solstice to summer (from mid-late June to early July) is summer tea, and its output accounts for 15-20%. Beginning of autumn is summer tea (from early August to late August), and its output accounts for 25-30%. Autumn tea is from the autumnal equinox to the cold dew (late September-65438+1early October), and the output accounts for 25-30%. In some places, winter tea can be produced in one season because of the high temperature. Winter tea is greener in color, greener in taste and less productive. Autumn tea is the best tea quality, followed by spring tea. Autumn tea has a very high aroma, commonly known as autumn fragrance, but the soup tastes thin. Summer and summer tea are of poor quality. The standard for picking fresh leaves must be to pick two or three pieces after the tender leaves form buds and when the top Ye Gang develops into a small or medium-opened face.

Question 7: When is Tieguanyin best? Tieguanyin belongs to oolong tea and is one of the top ten famous teas in China. Between green tea and black tea, it belongs to semi-fermented tea, and it is one of the six major teas in China: green tea, black tea, green tea (oolong tea), white tea, yellow tea and black tea. According to the book "Making Tea" compiled by the National Agricultural College, "The origin of green tea (oolong tea) was created and invented by working people in Anxi, Fujian Province in the third to thirteenth year of the Qing Dynasty (1725- 1735), which was first introduced to northern Fujian and then to Taiwan Province Province." Tieguanyin, with its excellent quality and unique fragrance, has been copied from one place to another, spreading all over southern Fujian, northern Fujian, Guangdong, Taiwan Province Province and other oolong tea areas. In the 1970s, there was an "oolong tea craze" in Japan, and oolong tea became popular all over the world. Some green tea producing areas such as Jiangxi, Zhejiang, Anhui, Hunan, Hubei and Guangxi. Oolong tea production technology has been introduced one after another, and "green to black" (that is, green tea becomes oolong tea) has been implemented. At present, there are four major oolong tea producing areas in China, namely, southern Fujian, northern Fujian, Guangdong and Taiwan Province. Fujian has the longest production history, the largest output and the best quality, especially Anxi Tieguanyin and Wuyi Rock Tea.

Tieguanyin is not only fragrant and mellow, but also a natural and delicious drink, and its health care function is also outstanding in tea. Modern medical research shows that Tieguanyin not only has the health care function of ordinary tea, but also has the functions of anti-aging, anti-cancer, anti-arteriosclerosis, preventing and treating diabetes, losing weight and bodybuilding, preventing and treating dental caries, clearing away heat and reducing fire, and relieving hangover. Tieguanyin was introduced from Anxi County, Fujian Province in the eighth year of the Republic of China, and it can be divided into "Tieguanyin with red heart" and "Tieguanyin with green heart". The main producing area is Wenshan period, with thick branches and loose leaves, few buds and thick leaves, and low yield. However, the quality of wrapped tea is higher, and the production period is five years later than that of Qingxin oolong tea. Isn't it a bit like a tree? The leaves are oval, thick and flat, which is suitable for Tieguanyin tea seed production.

Method of soaking and drinking Tieguanyin

The production method of Tieguanyin tea is unique and unique. First of all, we must use water, tea sets and brew three islands strictly. "Water is better than stone spring, stove is better than charcoal fire, and tea set is small."

Brewing can be divided into eight channels according to its procedures:

1. Lily bath (cup washing): Wash the tea set with boiling water;

2. Guanyin enters the palace (dripping tea): Tieguanyin is put into the tea set, and the amount of tea put accounts for about five points of the capacity of the tea set;

3. Hanging the pot and making tea: lift the boiling water and pour it into the teapot or lid to turn the tea leaves.

4. Spring breeze strokes (random foam): gently scrape off the white foam floating on it with a pot cover or lid to make it fresh and clean;

5. Guan Gong's tour of the city (pouring tea): pour the tea soaked for one or two minutes into the juxtaposed teacups in turn;

6 Han Xin Dianbing (Tea): When the tea is poured to one point, it should be evenly dropped into each teacup bit by bit;

7. Appreciate the color of the soup (see the tea): Observe the color of the tea in the cup;

8. Lu Sipping Rain (drinking tea): Take a hot sip, smell its fragrance first, then taste it, sniff while sipping, and drink lightly. Although you don't drink much, you can leave fragrance on your teeth and cheeks, and it is only sweet at the end, refreshing and interesting;

Health care function of Tieguanyin

Tieguanyin is dark green in color, shaped like a pearl, golden in soup color, fresh and refreshing in taste and high in aroma, and is known as "green leaves with red edges and seven fragrant bubbles". Tieguanyin is not only a precious natural drink, but also has a good beauty and health care function. Scientific analysis and practice have proved that Tieguanyin is rich in amino acids, vitamins, minerals, tea polyphenols and alkaloids, and has a variety of nutritional and medicinal components. Has the effects of clearing away heart fire, improving eyesight, killing bacteria, diminishing inflammation, losing weight, caring skin, delaying aging, preventing and treating cancer, reducing blood fat and cholesterol, and reducing cardiovascular diseases and diabetes. It is a household name in Hong Kong, Macao, Taiwan, Southeast Asia, Japan, Europe and America, and is deeply loved by consumers. Anxi famous mountain is surprisingly famous, please taste Tieguanyin!

Tieguanyin is not black tea. Tea is basically divided into green tea, black tea and oolong tea. Tieguanyin is a kind of Tieguanyin in oolong tea. Tea people are also called Red Heart Guanyin and Red Sample Guanyin. It was discovered and popularized in Yaoyang, Xiping, Anxi during Yongzheng period of Qing Dynasty. Delicate nature, poor resistance and low yield. The main producing area of Anxi Tieguanyin is in Inner Anxi in the west, where the mountains are surrounded, the peaks are undulating, the clouds are lingering, and the soil is mostly deep acidic red soil, which is especially suitable for Tieguanyin to grow.

Tieguanyin tea contains100g of edible parts.

Calories (kcal): 304 B 1 thiamine (mg): 19 CA calcium (mg): 4 16.

Protein (g): 22.8 B2 riboflavin (mg):.17mg magnesium (mg): 13 1.

Fat (g): 1.3 B5 nicotinic acid (mg):18.5fe > >

Question 8: When is the best Tieguanyin tea in a year? Baidu, you have all the information you want ~ ~ ~ ~ ~ ~ ~

Anxi Tieguanyin is rigorous in production and exquisite in skill.

It germinates in late March and is harvested all year round. Grain Rain is spring tea from mid-late April to early May, and its output accounts for 40-45% of the total annual output.

Summer solstice to summer (from mid-late June to early July) is summer tea, and its output accounts for 15-20%. Beginning of autumn is summer tea (from early August to late August), and its output accounts for 25-30%.

Autumn tea is from the autumnal equinox to the cold dew (from late September to1early October), and the yield accounts for 25-30%.

In some places, winter tea can be produced in one season because of the high temperature. Winter tea is green in color and taste, and the yield is not much.

Autumn tea is the best tea quality, followed by spring tea. Autumn tea has a very high aroma, commonly known as autumn fragrance, but the soup tastes thin.

Summer and summer tea are of poor quality. The standard for picking fresh leaves must be to pick two or three pieces after the tender leaves form buds and when the top Ye Gang develops into a small or medium-opened face. When harvesting, we should achieve "five noes", that is, no leaves, no broken leaves, no tips, no single piece, no fish leaves and no old terrier. The fresh leaves of tea trees in different growing areas should be separated, especially the early green, afternoon green and late green should be made strictly separately, and the afternoon green has the best quality.

Question 9: When is the best time to pick Tieguanyin in Anxi? Anxi Tieguanyin is rigorous in production and exquisite in skill. It germinates in late March and is harvested all year round. Grain Rain is spring tea from mid-late April to early May, and its output accounts for 40-45% of the total annual output. Summer solstice to summer (from mid-late June to early July) is summer tea, and its output accounts for 15-20%. Beginning of autumn is summer tea (from early August to late August), and its output accounts for 25-30%. Autumn tea is from the autumnal equinox to the cold dew (from late September to1early October), and the yield accounts for 25-30%. In some places, winter tea can be produced in one season because of the high temperature. Winter tea is green in color and taste, and the yield is not much. Autumn tea is the best tea quality, followed by spring tea. Autumn tea has a very high aroma, commonly known as autumn fragrance, but the soup tastes thin. Summer and summer tea are of poor quality. The standard for picking fresh leaves must be to pick two or three pieces after the tender leaves form buds and when the top Ye Gang develops into a small or medium-opened face. When harvesting, we should achieve "five noes", that is, no leaves, no broken leaves, no tips, no single piece, no fish leaves and no old terrier. The fresh leaves of tea trees in different growing areas should be separated, especially the early green, afternoon green and late green should be made strictly separately, and the afternoon green has the best quality.

The picking technology of Tieguanyin tea is very special. Instead of picking very tender bud leaves, pick 2-3 leaves from mature new shoots, commonly known as "show-face picking", which means picking when all leaves have spread out and formed buds. The collected fresh leaves are fresh and complete, and then they are cooled, dried and shaken (turned green) until they release natural floral fragrance. When the fragrance is strong, they are fried, twisted and wrapped (rolled with cotton cloth) to make the tea leaves roll into particles, and then baked with slow fire. After making raw tea, it is screened, winnowed, picked, evenly piled and packaged to make commercial tea.

Cool green, sun green, cool green: fresh leaves are harvested according to the standard, cooled thoroughly and dried. It is advisable to bask in the sun at 4 o'clock in the afternoon when the sun is soft. The leaves should be thinned and lose their original luster, the leaves turn black, and the hand-made leaves are soft. The terminal leaves droop and the weight is reduced by about 6-9%. Then move it into the room to cool, and then do it.

Greening: shaking and spreading are carried out alternately, collectively referred to as greening. The high technology and flexibility of green making are the key to determine the quality of raw tea. Shaking the leaf causes the edge of the leaf to be rubbed, and the cells at the edge of the leaf are damaged and then spread. Under certain temperature and humidity conditions, with the gradual loss of water in leaves, polyphenols in leaves are slowly oxidized by enzymes and cause a series of chemical changes, thus forming the unique quality of oolong tea. Tieguanyin's fresh leaves are thick, so it needs to be shaken again to prolong the greening time. Shake them 3-5 times, and the number of revolutions per shake is from less to more. After shaking, the spreading time is from short to long, and the thickness of spreading blades is from thin to thick. The second and third shaking of green leaves must be rich in green flavor and stiff in fresh leaves, commonly known as "returning the sun", and the water in the stems and leaves should be redistributed and balanced. The fourth and fifth shaking depends on the change degree of green leaf color and fragrance. Moderate green leaves with vermilion edges, yellow-green (semi-ripe banana skin color) in the middle, convex surface, spoon-shaped leaves from the back, emitting orchid fragrance, slightly shiny leaves, bright red leaves and wrinkled stem skin.

Stir-fry: stir-fry in time. As the smell of green Julia disappears, it should be done when the fragrance first appears.

Rolling and baking: Tieguanyin's rolling is repeated many times. Knead for about 3-4 minutes, and bake for the first time after deblocking. Bake until it is 50% to 60% dry, then bake it when it doesn't stick to your hands, wrap it while it is hot, knead, press, rub, scratch and shrink it, and then bake it slowly at 50-60℃ to make the finished product rich in fragrance, mellow in taste and shiny in appearance, with a layer of hoarfrost on the surface of tea strips. Wrapping, rolling and baking are repeated many times. Until the appearance is satisfactory. It is best to dry the finished product.

Air separation: the slowly baked tea leaves are finally air-separated, and the stems and impurities are removed to obtain the finished product.

Tieguanyin shaking green technology

The following is an example of Tieguanyin's first shaking technique:

1 It is the key to get high fragrance and "keep green"

Shaking green is the key to do Tieguanyin well, and "flowing water" is one of the main purposes of shaking green. The so-called "flowing water" means that "the tender stems contain a considerable amount of aromatic substances" and the contents of amino acids and non-ester catechins are l-2 times higher than those of the bud leaves, which are diffused into the leaves with water, so that they can combine with the effective substances in the leaves and jointly transform into higher and stronger aromatic substances, which is also an important reason for the high aroma of oolong tea. The process of "flowing water" requires not only that the leaves are in motion, but also that the leaves and stems have a certain difference in water content to maintain the physiological function (hydrophilic ability) of mesophyll cells, which is what tea farmers call "keeping green". On the contrary, if you die prematurely ... >>