How does Anxi Tieguanyin distinguish spring tea from autumn tea?

The quality of finished tea is spring tea, followed by autumn tea, which has a very high aroma, commonly known as "autumn fragrance", but the soup is not as strong as spring tea. Followed by winter tea, summer tea and summer tea. As for the high-grade Tieguanyin tea in the Spring and Autumn Period, its production conditions are very harsh, requiring fresh leaves to be fresh and tender, and must be picked in sunny days. In the production process, there should be "cloudy and sunny" light, and there should be weak north wind when drying, that is, "autumn is high and crisp", which is only a necessary condition and requires exquisite production technology. If you are in the green stage, you should flexibly grasp "looking up to the sky is green" and "looking up to the green is green". In recent years, the use of machinery and air conditioning has not only greatly improved the output of tea, but also greatly improved the quality of tea by welcoming into the Strait Tea Network. As for how to identify high-grade and high-quality Tieguanyin, it is a deep knowledge in essence. Famous tea teachers and old tea farmers in Anxi can identify the quality of tea by looking at the color and smelling the fragrance. The high one can tell where the tea in Hecun is produced, how old it is, and the high-quality and high-tech one can also name the tea teacher. For lovers, we can only start with the color, fragrance, taste, shape and rhyme of Tieguanyin. When we look at the color of dry tea, we first look at the color of dry tea particles-in reality, the light fermented Tieguanyin dry tea is beautiful in green, followed by dull or deep color; The original fermented dry tea of Guanyin pursues oily luster and color like frog skin, which is obviously much deeper than the light fermentation of Guanyin. In addition, there are also differences between the two in dry tea granules: the top-grade light fermented Guanyin requires three leaves of the new fir and one green tea, and the leaves are small, so the tea granules made are naturally small, while the middle-grade fermented Guanyin requires the mature leaves of the old fir tea tree, and the picking process is often not very particular, so the tea granules made are big and heavy, and the so-called "heavy as iron" reputation comes from this. Of course, the situation on the market may vary widely, but in general, because Tieguanyin has turned to light fermentation technology, the high-end products on the market basically belong to this style; At present, the products made by Chinese fermentation are mostly low-grade. As for high-quality Chinese fermented tea, there are fewer and fewer in reality. Second, smell the aroma of dry tea. There are great differences between light fermented tea and medium fermented tea: high-quality light fermented Guanyin dry tea can smell the fragrance of orchids, while medium fermented tea has pleasant aroma, but different styles. If we compare, the difference is obvious. After brewing, this difference will be further amplified: the high-quality light fermented Guanyin orchid has obvious aroma and outstanding characteristics, which gives people a strong feeling and impression, which is also the main reason for its popularity; Although Guanyin tea fermented in the middle has a high aroma, its orchid fragrance is not obvious, and it is difficult to sell at a good price. Over time, tea farmers are reluctant to do it. If we want to distinguish the two from the sense of smell and taste, we can only compare the actual brewing of soup. Of course, the light fermented Chaze with poor quality often has a weak aroma, or even no aroma at all, while the medium fermented tea with poor quality can at least maintain a high and good tea aroma even after baking. The third-grade tea soup tastes good, the light fermented Guanyin is smooth in the mouth, and the fragrance of orchid tea can be reflected in the mouth. After entering the throat, it is sweet and fragrant, and drinking high-grade light fermented tea often gives people a very wonderful experience. Even if it has the defects of light taste and not mellow enough, its advantages are extremely obvious-it is not empty talk that it can be widely popular. Relatively speaking, the Guanyin fermented in the middle is moderate, and it is difficult to feel the particularly slippery taste. When drinking tea, most people don't feel any orchids in their mouths; But it has the advantage of strong taste, suitable for people with heavy taste, and obvious sweetness after drinking, which is favored by many people. In addition, people with light taste are the easiest group to accept light fermented Guanyin-however, if the light fermented tea with poor quality is not good to drink, it has almost no fragrance, obvious astringency and little sweetness, and it is not bad to describe it with a few words; Poor quality fermented tea at least smells good. Although it tastes bitter and astringent, it has a strong taste. In addition, it should be mentioned that the delicate flavor and sour taste of high-grade light fermented Tieguanyin tea are not available in the original fermented Tieguanyin tea. The so-called umami flavor can be understood literally by ordinary people. In reality, the high-grade Tieguanyin is made from the tender leaves of a new fir with three leaves and one branch, and the fermentation is very light. So the taste of drinking it will have a fresh and refreshing feeling, which is closer to the umami taste of green tea to some extent. As for the sour taste, it is difficult for ordinary people to taste it and understand why high-grade tea should have this sour taste, okay? This kind of doubt should be said to be common in the tea industry. In reality, Tieguanyin, an advanced light fermented tea, does have a refreshing sour taste and has become an important indicator to measure whether it is an advanced tea. This sour taste is unique to Tieguanyin and is the result of mild fermentation. Without this sour taste, the sweet feeling after drinking will not be obvious! Here, I think of a passage in Zhu's "Metaphoring Physics with Tea" in the Song Dynasty: "What is sweet will be sour after eating; Bitterness is eaten, but it is sweet. Tea is bitter and tastes sweet. " Use this sentence to let us know whether it is easier to be sour. Of course, the so-called sour taste processed by pure human factors is another matter. Fourth, the foam resistance of tea People often say that low-degree fermented tea is not as resistant to foam as moderate fermented tea. In fact, this is a misunderstanding-most people who hold this view are people who value taste. In fact, the degree of foam resistance of tea depends on the amount of tea extract. Light fermented Guanyin adopts tender new fir tea green, which often has thick leaves, more extracts and good foam resistance. After soaking for six times, many tea leaves can still smell the obvious orchid fragrance. However, if the taste is heavy, it will feel tasteless after soaking for a few times, so it is considered that light fermented Guanyin is not resistant to soaking. On the contrary, Guanyin, which is fermented in the middle, uses older tea leaves, and the tea produced by the old fir tea tree is thinner, and the extract is naturally less. Basically, after soaking for four or five times, the bottom of the leaves will smell of water, but because of the strong taste, you can soak for several times in a row ... In fact, you only need to look down on the amount of tea fermented by Guanyin: the amount of tea fermented by Guanyin is generally more than that at the bottom of the bowl. However, the aroma of medium fermented tea is difficult to maintain, but the taste of tea can be maintained for a long time. Of course, it depends on personal taste. 5. After brewing, the high-quality Tieguanyin leaves give people the impression that the surface is satin, with good luster and thick leaves, while the malnourished tea leaves have less luster, no elasticity and thin leaves. The difference between light fermented Tieguanyin leaves and middle fermented Tieguanyin leaves should be the color and completeness of leaf bottom: the color of light fermented Tieguanyin leaves feels bluish green, and the "red edge of green leaves" has almost become the history of Guanyin, and the completeness of low leaves is poor, especially high-grade tea leaves are hard to see even in reality; However, the bottom of middle fermented tea is close to "khaki+light brown", and the "green leaves and red edges" of high-grade middle fermented tea are obvious and the leaves are uniform, but it is difficult to find them in reality. Six colors of tea soup In reality, the light fermented Guanyin is mostly blue-green, but some of it is golden yellow. Generally speaking, it is inseparable from the category of "green" as beauty; Transparency is generally good-but tea leaves tend to turn yellow when soaked too much; The moderately fermented Guanyin will definitely not have any green color, mostly golden yellow or orange yellow. Of course, different grades of tea often differ greatly in the transparency and color of tea, not just the degree of fermentation. The difference between Tieguanyin spring tea and autumn tea Tieguanyin picks five seasons a year: spring tea, summer tea, summer tea, autumn tea and winter slices. The quality of finished tea of spring tea and autumn tea is the best. Autumn tea has a high aroma, commonly known as "autumn fragrance", but the soup is not as strong as spring tea. Spring tea contains more beneficial substances than autumn tea. Mainly because spring tea has the longest growth period and the richest connotation. The quality of spring tea is better than that of autumn tea. As the name implies, spring tea and tea soup have strong flavor, strong lasting appeal, good taste and long aftertaste, while autumn tea has high aroma and long lasting appeal ... which is the best? Each has its own merits, depending on which bite you like. Spring tea contains a variety of effective substances due to the rest and savings of tea trees in a winter, so it has rich aroma, fresh taste and good tea quality. Summer tea tastes bitter than spring tea because of its high temperature, strong photosynthesis and increased polyphenols. Autumn tea tastes weak because the nutrients of tea trees are obviously reduced after two seasons of picking. For most tea leaves, especially green tea, spring tea is better, while black tea is not worse than spring tea, sometimes even better. The way to distinguish spring tea from summer and autumn tea is to look at the appearance and taste. The color and appearance of spring tea are good. However, loose rope, loose particles, lack of light, flat and straight, incorrect color, and light floating tea leaves are summer tea. As for the uneven size of bud leaves, thin leaves, light and thin tea leaves, yellow-green green tea and dark red black tea, it is autumn tea. The place with strong aroma, mellow taste and clear and bright soup color after brewing is spring tea; The aroma is bad, the taste is light and bitter, the green tea soup is green, the black tea soup is red and black, and it is summer tea; Autumn tea is characterized by low aroma, light taste and bud leaves at the bottom of leaves. The quality of spring tea Tieguanyin can be identified by two characteristics: dry look: mainly from the color, aroma and shape of dry tea. The quality of spring tea Tieguanyin is characterized by green color, tight string, round and compact tea grains and rich aroma. Wet look: it is to evaluate tea as a further judgment. Where the tea leaves sink rapidly after brewing, the aroma is rich and lasting, and the taste is fresh and refreshing; The soup is emerald green, and the bottom of the tea is soft and thick. It is Tieguanyin, a spring tea. Good tea is inseparable from the weather, geographical location and human harmony, and good spring tea is hard to get: shape: neat particles, sand green. Taste: the water-smooth charm is pure enough, the throat rhyme is the best, the taste is soft and refreshing. Tea soup: the soup is light yellow. Leaf bottom: soft, thick, moist, elastic and shiny. "Growing environment: the growth cycle of spring tea is the longest in all seasons. Through the accumulation of the essence of the earth throughout the winter, the tea leaves are soft and full, and the contents are richer. So spring tea is fresh and refreshing. Appearance: turquoise, bright color. Taste: mellow charm.