The main producing area of Tieguanyin in Anxi is "Inner Anxi" in the west, where the mountains are surrounded, the peaks are continuous and the clouds are lingering. The soil is mostly acidic red soil with deep soil layer, which is especially suitable for the growth of tea trees.
Tieguanyin is rigorous in production and exquisite in skill. It germinates at the end of March and blooms in early May. You can harvest in spring, summer, autumn and winter. The quality of autumn tea is the best, and the output of spring tea is the most, accounting for about 40-45% of the annual output; Autumn tea has the strongest aroma, commonly known as "autumn fragrance", and its output accounts for about 15-20%. When picking fresh leaves, you must pick two or three leaves after the tender buds form buds, and when the top Ye Gang is unfolded into a small open face or a middle open face, and be careful not to break leaves, leaves, leaves, and fish leaves and old terrier. It should also be noted that tea from different producing areas and different picking times cannot be mixed.
The primary processing technology of Tieguanyin has to go through ten processes: sun drying, air drying, shaking, frying, rolling, primary drying, wrapping, re-drying, re-wrapping, and slow fire drying, until coarse tea is formed, and the finished product is selected.
To make high-quality Tieguanyin, we must have three elements: "heaven, earth and people". The sky refers to a suitable climate environment, which is best when the weather is clear, the temperature difference between day and night is large, and the southeast wind blows; The land refers to the pure Tieguanyin tea tree, which is well adapted to the soil, geographical location and the altitude of Chalei Peak, and has been carefully cultivated, especially the tea tree products of 4- 10 years old; People refer to superb mining 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".
Distinguishing the fine Tieguanyin is a profound knowledge. Famous tea teachers and old tea people in Anxi can distinguish the quality of tea by observing the appearance and smelling the fragrance. The highest can tell where the tea in Hecun is produced, how old the tea tree is, and the outstanding can also be tasted by famous tea teachers. When a layman drinks Tieguanyin, he can distinguish the advantages and disadvantages of tea by observing the shape, listening to the sound, observing the color, smelling the fragrance and tasting the rhyme.
Appearance: High-quality Tieguanyin tea leaves are curly and light, with green belly and dragonfly head, fresh and moist color, sand green, leaves with bright red spots and hoarfrost.
Listen: superior tea is tighter and heavier than ordinary tea. Put a small amount of tea into the teapot and you can hear the sound of "Dangdang". Crisp voice is the best, followed by dumb voice.
Color inspection: the soup is golden yellow, rich and clear. After the tea leaves are brewed and unfolded, the bottom of the leaves is thick and bright (one of the characteristics of Tieguanyin tea leaves is outward bending), with silky luster. This is the top, and the back is dark red soup.
Smell: The delicate Tieguanyin tea soup is fragrant. When you lift the lid of the cup and smell it gently, its unique fragrance is rich and lasting, which makes people fascinated.
Pinyun: There is a quip in the ancients, "Smell the holy and wonderful fragrance before you taste the nectar". Take a sip and gently turn the root of your tongue to feel the mellow and sweet tea soup; Swallow it slowly, it is sweet and dense, and its charm is endless. What about the unique "Guanyin rhyme"? Tea people can't explain it clearly so far, so they have to leave it to later characters, which is precisely the charm of Anxi Tieguanyin.