Tieguanyin was originally the name of tea varieties. Because it is suitable for making oolong tea, its oolong tea product is also called Tieguanyin. The so-called Tieguanyin tea is oolong tea made of Tieguanyin variety tea tree. In Taiwan Province Province, Tieguanyin Chaze refers to oolong tea made by a specific method of Tieguanyin tea, so the raw material of Tieguanyin tea in Taiwan Province Province may or may not be the bud leaves of Tieguanyin tea tree. This is different from the concept of Fujian Tieguanyin tea.
Anxi Tieguanyin is rigorous in production and exquisite in skill. Harvesting all the year round, spring tea is harvested from Grain Rain to long summer (from mid-late April to early May), and the output accounts for 45-50% of the total annual output; Summer to summer (mid-late June to early July) is summer tea, and its output accounts for 25-30%. Beginning of autumn is summer tea from early August to late August, and its output accounts for 15 ~ 20%. Autumn tea is from the autumnal equinox to the cold dew (from late September to 65438+1early October), and the output accounts for 10~ 15%. The quality of spring tea is the best. Next is autumn tea, which has a high aroma, commonly known as autumn fragrance, but the soup is thin. Summer and summer tea are of poor quality. The standard for picking fresh leaves must be to pick two or three leaves after the tender buds sprout and when the top Ye Gang develops into a small or middle 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 production process of Anxi Tieguanyin includes the following steps: cooling, drying, cooling, baking, frying, rolling, primary baking, secondary baking, re-rolling, slow baking with slow fire, air separation and so on.
High-quality Tieguanyin tea strips are curly, strong and thick, showing the head shape of a green-bellied dragonfly. Fresh and moist color, sandy green, bright red spots and frosty leaves are one of the important characteristics of high-quality Tieguanyin. Tieguanyin soup is golden in color, rich and clear, with thick and bright leaves and silky luster. The brewed tea soup is mellow and sweet, and the entrance is sweet and honey-flavored; The fragrance is rich and lasting, and it has the reputation of "seven bubbles and many fragrances". Recent experimental studies at home and abroad show that Anxi Tieguanyin contains the most abundant aroma components, and the proportion of medium and low boiling point aroma components is obviously larger than that of oolong tea made from fresh leaves of other varieties of tea trees. Therefore, the unique aroma of Anxi Tieguanyin is intoxicating. As soon as a cup of Tieguanyin is opened, it smells fragrant immediately. It smells delicious. To produce high-quality Tieguanyin tea, we must have: ① pure Tieguanyin tea tree; ② Tea trees grow in good soil and climate environment and are carefully cultivated; ③ Exquisite mining technology. All three are indispensable.
At present, the drinking method of Tieguanyin still follows the traditional drinking method of "Kung Fu Tea" in Quanzhou, Xiamen, Zhangzhou, Chaoshan, Guangdong and Taiwan Province provinces. Use a small clay pot and a small white porcelain cup (small cup), first blanch it with boiling water, then add half to two-thirds of the tea in the pot, and then pour it out with boiling water. At this time, there is a special fragrance, which is "smell the sacred fragrance first, then taste the dew". 1~2 minutes later, pour the tea soup into a small cup evenly, smell it first, then taste it, and take a sip. It is indeed an artistic enjoyment of life. When friends come from afar, they show their respect for the guests by offering kungfu tea, and the drinker will soon taste a precious cup of Tieguanyin tea.
Tieguanyin tea has been famous for its excellent quality since it came out. There are more than 65,438+030 tea shops in Taiwan Province Province, Hongkong and Macau, as well as Viet Nam, Thailand, Indonesia and Singapore, which are run by Yaoyang people who originated from Tieguanyin. 1945 Wang Liandanzhuang's "Taishan Peak" brand Tieguanyin won the first prize in Singapore. 1950 Wang Bingji's "Bitianfeng" brand Tieguanyin won the Siam (Thailand) Grand Prize. 1982 was rated as a national excellent product by the Ministry of Commerce, ranking first in the country. In the same year, the State Economic Commission awarded the highest honor gold medal of "Anxi Fengshan brand super Tieguanyin" produced by Anxi Tea Factory.
Tieguanyin tea has always been cherished by tea drinkers in Fujian, Austria and Taiwan Province provinces and overseas Chinese. Once this kind of tea is tasted, it is difficult to put it down. Since the 1950s, Tieguanyin tea has been gradually loved by people in the north, and now it enjoys a high reputation in the whole country, and its consumption is increasing. 1979 and 1984, there were two "Oolong Tea Fever" in the Japanese market, especially Tieguanyin in Fujian, which was popular all over Japan with its charming fragrance. In Japan, Tieguanyin has almost become synonymous with oolong tea.