Drink Tieguanyin 7 Mistakes

Last Updated On October 30, 2018


Misunderstanding 1: The greener the better

The traditional authentic Tieguanyin shape has a lustrous green oily texture, golden color or golden green color, golden yellow is the main color, and the edge of the leaf can be seen to show some red edges due to fermentation (ie green leaf red trim). However, some people regard the characteristics of the green tea “clear green water” as the characteristics of Tieguanyin.

Misunderstanding 2: The more acid the better

Tieguanyin, which is processed by non-traditional processes such as sour, tonic, and blue, is light and light in the first few times. It will extend the time of greening (fermentation) until after the next afternoon to create an “acid” taste. Let people mistakenly think that this is the Guanyin rhyme. In fact, this is a practice of light cultivation and greening. Some tea farmers do not work from soil improvement, ecological protection, organic cultivation, etc., but by changing the processing technology to make so-called “acid”, misleading people to think that acid is rhyme.

Misunderstanding 3: New clumps are good

Some people think that the new quality of Tieguanyin is the best. In fact, the physiological age of Tieguanyin tea tree is very long, reaching more than 100 years, and the economic age suitable for picking and processing is about 3-60 years. Practice has proved that the quality of Tieguanyin tea tree, which is more than ten years old, is not worse than the new clump, and it has rich aroma, rich connotation and rich taste. Of course, whether it is a new clump or an old clump, it is necessary to adopt scientific cultivation management measures and have good soil environmental conditions in order to promote the tea tree to keep fit.

Misunderstanding 4: Get rid of the red edge

The traditional Tieguanyin is a green leaf red rim. At present, some tea farmers have made all the red edges and broken teas dry after drying in order to make the Tieguanyin tea soup clear and the shape is tighter. This can really make the tea soup clear, but excessive tea will get rid of the tea pigment-rich substances. Tea pigment contains theaflavins, thearubigins, and theaflavins. The tea pigments based on theaflavins are called soft tea leaves, which have good health effects and warm the stomach. It is recommended not to over-cut, and you can screen off the broken tea and impurities by sieving.

Misunderstanding 5: Damage to the stomach

Since the beginning of history, oolong tea has been controversial in the theory of stomach injury. According to the tea, the green tea is cold, the black tea is hot, the oolong tea is flat, and the traditional Tieguanyin is fermented enough to nourish the stomach and invigorate the intestines. Luzhou-style Tieguanyin and fermented enough fragrant Tieguanyin, there are more tea pigments (mainly from theaflavins and thearins). The Chinese Society of Gastric Diseases has organized the national digestive community to develop the clinical application of tea pigments in recent years. The research has achieved very gratifying results. Therefore, the strong-flavored Tieguanyin is more stomach-raising, but the Tieguanyin, which is sour, tonic, and blue, is harmful to the gastrointestinal tract.