Regarding the issue of whether Tieguanyin is a fermented tea, many consumers did not understand it before. In fact, Tieguanyin is neither fermented nor fermented, but it is between green tea and black tea. It belongs to semi-fermented tea. It is one of China's green tea, black tea, green tea (Oolong tea), white tea, yellow tea, black tea and six major teas. According to the classification of tea, Tieguanyin belongs to the oolong tea category and is representative of Oolong tea, one of the ten famous teas in China. We already know that Tieguanyin is a fermented tea, and look at the unique quality characteristics of Tieguanyin: Tieguanyin is the best of Oolong tea. Tea bars are curled, fat and round, heavy and well-balanced, and the color is sand green. The overall shape resembles steamed bread, spirals, and frog legs. After the brewing, the golden color of the soup is amber, with a natural fragrance of orchids. The mellow taste is sweet and fresh, and it is sweet and long, commonly known as “phonologyâ€. Tieguanyin tea is high and long-lasting. It can be said that there are more than seven bubbles. “Tieguanyin†Tea trees are fragile in nature and have low yields. Therefore, it is said that “Tieguanyin†tea is even more valuable. Thoroughbred Tieguanyin plants are shrub-type, tree vigor is spread, branches are slanted, and leaves grow horizontally. Leaf-shaped ellipse, leaf margin sparse and blunt, leaves wavy uplift, with a pronounced rib shape, slightly reversal to the back, leaf hypertrophy, dark green leaves, smooth, slightly blunt base of the leaf, tip slightly concave, left Slightly awkward, slightly plant drooping, tender buds purple, so there is "red bud iris peach", which is one of the purebred features. There is also a fragrant Tieguanyin, in line with many people's tastes, aroma, flavor and taste more prominent. Specifically in: First, the flavor is more concentrated: As the traditional tea-making process is “fermentedâ€, the unique flavor of Tieguanyin is better presented. Second, the aroma more: contains more than 100 kinds of aroma substances, more than the Tieguanyin type; its aroma is more concentrated, in the natural floral and chestnut, rhyme and sweet incense. Third, the taste is more full: after baking after the heat; First, the isomeric effect of catechin substances, taste alcohol and. Thick; Second, saccharification, polysaccharides into monosaccharides, with chestnut sweet; Third, after baking the tea is warm, more suitable for the needs of the human body.
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