Chinese Professional Real Jasmine Tea - TIE GUAN YIN – Yibin Tea Industry
Chinese Professional Real Jasmine Tea - TIE GUAN YIN – Yibin Tea Industry Detail:
Product name | Green tea |
Tea series | Tie Guan Yin |
Origin | Sichuan Province, China |
Appearance | flat, smooth and round |
AROMA | fresh and high fragrance |
Taste | mellow and fresh |
Packing | 25g, 100g, 125g, 200g, 250g, 500g, 1000g, 5000g for paper box or tin |
1KG,5KG,20KG,40KG for wooden case | |
30KG,40KG,50KG for plastic bag or gunny bag | |
Any other packaging as customer’s requirements are OK | |
MOQ | 100KG |
Manufactures | YIBIN SHUANGXING TEA INDUSTRY CO.,LTD |
Storage | Keep in dry and cool place for long-term storage |
Market | Africa, Europe, Middle East, Middle Asia |
Certificate | Quality certificate, Phytosanitary certificate,ISO,QS,CIQ,HALAL and others as requirements |
Sample | Free sample |
Delivery time | 20-35 days after order details confirmed |
Fob port | YIBIN/CHONGQING |
Payment terms | T/T |
The tea, known as Tieguanyin, is one of the top ten famous teas in China, belonging to the green tea category. Originally produced in Xiping Town, Anxi County, Quanzhou City, Fujian Province, it was discovered in 1723 — 1735. “Tieguanyin” is not only the name of tea, but also the name of tea tree variety. Tieguanyin tea is between green tea and black tea and belongs to the semi-fermented tea category. Tieguanyin tea has a unique “concept tone charm”, delicate fragrance and elegant charm. In addition to the health care functions of general tea, it also has the functions of anti-aging, anti-arteriosclerosis, prevention and cure diabetes, weight loss and bodybuilding, prevention and cure dental caries, clearing away heat, decrease internal heat, anti-smoking and decanting.
Tieguanyin contains high amino acids, vitamins, minerals, tea polyphenols and alkaloids. It has a variety of nutrients and medicinal ingredients, and has the function of health care. In the 8th year of the Republic of China, it was introduced from Anxi, Fujian Province for trial planting in Muzha area, divided into “Hongxin Tieguanyin” and “Qingxin Tieguanyin”. The main production area was in the Wenshan stage, the tree was of horizontal tensioning type, with rough and hard branches, relatively loose leaves, fewer buds and thick leaves, and low yield. However, the quality of the tea package planting was high, and the production date was later than that of Qingxin Wulong. Its tree shape is slightly, the leaf is elliptical, the leaf is thick flesh much. The leaves are spread flat.
Tieguanyin processing technology
Production process of Tieguanyin
picking
Sprout in late March, the year is divided into four seasons, grain rain to the beginning of summer (from mid-late April to early May) for spring tea, the output of 40-45% of the annual total output; Summer Solstice to Slight Heat (from mid-late June to early July) for summer tea, production accounts for 15-20%; Start of Autumn to End of Heat (early August to late August) for the summer tea, production accounts for 25-30%; Autumn Equinox to Cold Dew (from late September to early October) for autumn tea, production accounts for 25-30%. Growth zone different tea leaves should be separated, especially early green, afternoon green, late green to strictly separate manufacturing, with the best quality.
Tieguanyin tea has a special picking technique. Instead of picking very tender buds and leaves, 2-3 leaves of mature and new shoots are picked, commonly known as “open picking”, which means picking when leaves have been fully expanded to form standing buds.
Cool green
The fresh leaves are collected in accordance with the standard and then dried in the sun. Sun time in the afternoon at 4 PM when the sun is soft, leaves should be thin, to lose the original luster, leaf color dark, soft hand mold leaves. Parietal lobe droop, weight loss of about 6-9% is moderate. Then move into the room after doing green cool.
Do green
Shake green and stall phase, collectively known as green. Making green tea is of high technology and flexibility, which is the key to deciding the quality of wool tea. When the leaves are shaken, the edges of the leaves are rubbed and the cells at the edge of the leaves are damaged. After being spread, under certain temperature and humidity conditions, along with the gradual loss of water in the leaves, the polyphenols in the leaves slowly oxidize under the action of enzymes and cause a series of chemical changes, thus forming the unique qualities of oolong tea.
The fresh leaves of Tieguanyin are hypertrophic, and the time to make green is extended by shaking again. Shaking is 3-5 times in total, and the number of revolutions of each shaking is from less to more. After shaking green spread duration from short to long, spread leaf thickness from thin to thick. The second and third times of shaking must be shaken until the green flavor is strong, fresh leaves are stiff, commonly known as “return to the sun”, and the water content of stem leaves is redistributed and balanced. Fourth, five times shake green, depending on the green leaf color, fragrance change degree and flexible grasp. Make moderate green leaves, vermilion red leaf margin, yellow-green central part of the leaves (semi-ripe banana skin color), raised leaves, leaf margin back curls, spoon-shaped from the back of the leaves, emitting orchid fragrance, leaves appear green pedicle, green belly red edge, slightly shiny, leaf margin bright red degree is sufficient, stem epidermis shows wrinkled.
traditional
Fried green should be timely, as green leaf green taste disappeared, the aroma should be carried out. Rolling, baking: Tie Guanyin’s rolling is repeated many times. First knead about 3-4 minutes, unblock after the first roasting. After three kneading and three roasting, the tea strips are then roasted at a slow fire of 50-60℃ to make the finished products have a concentrated aroma, mellow taste and bright appearance. The surface of the tea strips is agglutinated with a layer of white frost. Kneading, rolling, and baking are repeated many times. Until the appearance is satisfactory. Finally, bake and dry the finished product.
Fan jian
After slowly roasted tea is winnowed finally, remove the stem pieces, impurities is finished products
Shake green technology
Tieguanyin preliminary shaking technology as an example of specific explanation:
1 “water” to gain high fragrance and “green” is the key
Shaking green is the key to make good Tieguanyin, and “water” is one of the main purposes of shaking green. The so-called “water running” means that “a considerable amount of aromatic substances contained in tender stems” and amino acids and non-ester catechins, whose content is 1-2 times higher than that of bud leaves, are dispersed to leaves with water, making them combine with effective substances in leaves, and together they are transformed into higher and stronger aromatic substances.
2. “Three Defends, One Attacks and One Supplements”
Tieguanyin shake green operation known as “three administering a supplement”, namely the first and second wave green appropriate light, revolutions is unfavorable and overmuch, park green between the appropriate short, generally the first 3 minutes, the second wave green 5 minutes, lest make moisture lost too much, to keep the green leaf physiological activity, make the withering leaves slowly after the complex “live”. To the third and fourth shake green is to shake heavy, shake enough, so that the leaf edge has a certain damage, there is green, odor emission, generally the third shake green 10 minutes, the fourth shake green 30 minutes. “A supplement” is in the fourth shake the green shake is insufficient, the leaves “red change” is not enough, and then make up a shake. Each time the number of revolutions should be from less to more, the stop time is also from short to long. The first, two, three times stop green stop to green gas disappeared, the surface of the leaves weakened down, it is necessary to shake the “live” in time, so as not to lose too much water leaves and “dead green”.
3. Grasp the degree of “water elimination”
“Dissipation of water” is the loss of water in tea. The proper control of “water elimination” is the technical point of shaking green. Vary according to season, climate and variety. Tie guanyin shake green “water elimination” moderate grasp, should grasp the “spring elimination, summer wrinkle, autumn water guard firmly” principle.
4. Master the degree of “fermentation”
Master the degree of “fermentation”. Should do “spring and autumn fragrance, summer and other red” principle, because the spring and autumn season temperature is relatively low, leaves red slower, help shake green can shake to stem leaf water “disappear”, there is a higher clear flower exposure, and then finish. The temperature of summer tea is higher, while the leaves shake while “fermentation”, can not wait for “stem leaves disappear, there is a high fragrance”. The main is to see the red leaves moderate, will immediately finish, otherwise the change will be “fermentation” excessive, reduce the quality.
5.Low temperature and low humidity northerly wind day
The northerly weather is a good day for making high grade tea. Because under this kind of weather, the enzymatic oxidation of polyphenols in the leaves slowly, slowly, leaf fermentation green can shake to “stem leaf”, make the inside of the leaf inclusions can be fully into matter, aroma and taste of tea at the same time, under the low temperature sui condition, leaf inclusions chemical changes slowly, the transformation of material accumulation than consumption, and is conducive to shake green as “green”, “slice” can run smoothly. The abundant effective substances in the stem can be fully utilized, so the “north wind day” is a good weather for making guanteas.
The main efficacy
Tieguanyin is a kind of precious natural beverage with beauty and health care functions.
Beauty, weight loss and anti-aging
The combination of crude catechins of tieguanyin has strong antioxidant activity, which can eliminate reactive oxygen molecules in cells, thus preventing the human body from aging diseases. The content ratio of manganese, iron, fluorine, potassium and sodium in Anxi Tieguanyin tea is higher than that of other teas, and the high fluoride content ranks first among all teas, which has remarkable effect on prevention and treatment of dental caries and senile osteoporosis.
Making friends is good for your mood
Tieguanyin plays a unique role in entertaining guests, making friends and cultivating personal morality. Anxi Iron Guanyin needs brewing. When receiving guests, it is necessary to boil water and wash the cup. During the preparation process, guests and hosts are asking for warmth. The guest sips tea while chatting with the host about the past, the process is very harmonious and amiable, so the programmed brewing and drinking makes people calm and conducive to nourishing sex and pleasant feeling.
Cancer prevention makes sapiens smarter
Tieguanyin has a high selenium content, ranking in the forefront of the six kinds of tea. Selenium can stimulate immune proteins and antibodies against disease, inhibit the occurrence and development of cancer cells. At the same time, Anxi Tieguanyin has the effect of enhancing intelligence.
British scientists have found that the acidity and alkalinity of the body’s brain fluids are related to IQ. Tea is an alkaline drink, Anxi Tieguanyin alkalinity is significant, so regular drinking can adjust the body’s acid-base balance, improve people’s intelligence quotient.
Tieguanyin is rich in vitamins, caffeine, amino acids, minerals, tea polyphenols and so on.
Refresh,
Tieguanyin can refresh the mind, and its function mainly lies in the caffeine in tea. Caffeine has the function of stimulating central nervous system, promoting thinking and improving efficiency. Therefore, after drinking tea can break sleep, refreshing, to relieve tired, clear mind, improve thinking, can significantly improve oral defense ability and mathematical thinking response. At the same time, because Tieguanyin contains polyphenols and other compounds, offset the adverse effects of pure caffeine on the human body.
Inhibition of cardiovascular disease
Tea polyphenols contained in Tieguanyin play an important role in fat metabolism. High content of cholesterol and triglyceride in human body, fatty deposition in the inner wall of blood vessels, formation of atherosclerotic plaque after proliferation of vascular smooth muscle cells and other cardiovascular diseases.
Tea polyphenols, especially the catechins ECG and EGC in tea polyphenols and their oxidation products, such as theaflavin, help to inhibit this kind of macular hyperplasia, reduce the formation of hemagglutination viscosity enhanced fibrinogen, and clear blood coagulation, thus inhibiting atherosclerosis.
Treatment of tooth allergies
Tieguanyin tea has better anti-allergy effect. Don’t throw away Tieguanyin tea after drinking. It can be “recycled” and chewed in the mouth, especially in the teeth with allergies. You can also put fresh Tieguanyin tea directly into the sensitive parts of the teeth and chew gently. When chewing Tieguanyin tea to treat tooth pain, it is not necessary to choose high grade Tieguanyin tea.
Tie Guanyin’s life
1. For scalds or burns, appropriate amount of Tieguanyin tea can be decocted to get thick juice. After rapid cooling, the affected part can be immersed in the tea water. Tea can also be used to smear on the wound surface, 4-5 times a day.
2, carsick and drunk with a small cup of warm tea, add 2-3 milliliters of soy sauce drink. This method can also be used to relieve drunkenness.
3, teeth bleeding gingival can often drink tea, because tea is rich in vitamin C, iron and hemostatic ingredients, can make the gingival tough, capillary elasticity increase, prevent bleeding.
4, bad breath or excessive smoking caused by palpitation, nausea can be used Tieguanyin gargle and drinking the right amount of strong tea to relieve.
5, prevention and treatment of children’s dental caries fluoride in tea can prevent teeth in the oral acid environment dephosphorization, decalcification, so often with tea gargle can prevent caries.
6. Infant skin wrinkle inflammation and swelling can be boiled with Tieguanyin tea, and then put to the appropriate temperature for infant external washing.
7, too tired to make a cup of new tea to drink, can quickly eliminate fatigue, restore energy.
8. Obese people can often drink tea, especially oolong tea, which has a good effect on weight loss.
9. People with high cholesterol and cardiovascular diseases drink a cup of tea every day, which can reduce cholesterol and protect cardiovascular diseases.
10, loss of appetite, urine yellow people can drink more light tea
11. People who eat too much greasy and uncomfortable can drink strong hot tea, such as drinking brick tea or tuo tea, which has better greasy solution effect.
12. People with mild irritation can drink Tieguanyin to achieve decrease internal heat effect.
Tieguanyin Tea Tasting Guide
Tieguanyin drinking way
Use small pottery POTS, cups (small cups), first with boiling water, and then fill the pot with half to two-thirds of the teapot capacity of tea, boiling water,. The first two courses of tea are usually discarded because the tea leaves are still dusty and slightly burnt, which makes them unsuitable for drinking. These two cups of water are used to warm the cup, and after two cups of water, the cup is warm and ready to be washed. Pour the third boiling water into the teapot and pour the tea into the teapot for 1-2 minutes.
Tieguanyin brewing skills
We should start with water, tea sets and brewing time. Water to use mountain spring water as the best, good water quality can better play out the quality of tea. It is best to soak in 100℃ boiling water.
1. Fragrance series products: the raw materials are all from the tea trees planted in the rock matrix soil at high altitude in Anxi, the birthplace of Tieguanyin, with the comprehensive characteristics of “freshness, fragrance, rhyme and sharp”.
Steeping method: each 5-10 grams into the cup, with boiling water, the first soup 10-20 seconds can be poured out of the tea, after the extension, but not for a long time, can be continuously brewed 6-7 times. Mineral water or pure water brewing, spring water drinking the best effect.
2. Luxiang series products: Tieguanyin tea is made with the traditional technology of “tea is the king and fire is the minister”. The unique roasting method for hundreds of years is used to bake the tea slowly with warm fire and quickly cool it with wet wind.
Luzhou flavor Tieguanyin is to be soaked in a purple clay pot, and to use a big mouth. If the teapot with a small mouth is not conducive to the heat dissipation of the tea, the tea will soon be “ripe” in the pot, and the taste of the tea will reflect the “astringent” side.
3. Features of Yunxiang Series: “Guanyinyun” is the unique flavor of Anxi Tieguanyin, and the symbol of the quality and characteristics of authentic Tieguanyin, with perfect color, fragrance and taste. Due to the origin of the reasons: Nei Anxi Tieguanyin pure flavor, Wai Anxi Tieguanyin flavor is second, Hua ‘an Tieguanyin flavor is weak.
4, charcoal baking Luzhou-flavor series products: the characteristic production method is on the basis of the traditional positive taste method and then bake at about 120℃ for about 10 hours, to improve the taste mellow degree and develop the aroma. The raw materials are all from tea trees planted in rocky soil at high altitude in Anxi, the birthplace of Tieguanyin. They are made by careful selection and refined blending with traditional techniques. With sufficient fermentation and traditional positive taste, tea has a taste of “thick, rhyme, moisten and special”, high fragrance, good return and sufficient lasting charm, which has been favored by consumers for a long time. Rhyme fragrance type Tieguanyin should be covered bowl bubble, because covered bowl is white porcelain production, do not absorb taste, heat conduction is fast. [2]
Matters needing attention
It is wrong to make tea in a thermos cup. If the tea leaves are made in thermos cups and soaked in high temperature and constant temperature water for a long time, the tea polyphenols, tannins and other substances in the tea leaves will be leached out in large quantities, making the tea water thick in color and bitter in taste. Accordingly, tea service should choose the pottery and porcelain with better air permeability kind, if make tea with purple arenaceous teapot, do not break the original taste of tea.
Steps of Tieguanyin tea tasting
Tie Guanyin tea generally consists of three procedures: tea examination, tea observation and tea tasting.
On tea
It refers to the brewing method of Tieguanyin and the tea should be examined before tea. An expert can distinguish green tea, black tea, Tieguanyin, oolong tea (green tea), yellow tea, white tea, dark tea and other different types at a glance. More exquisite people can also distinguish “before the Ming Dynasty”, “before the rain”, “Longjing”, “sparrow tongue” and so on. What kind of tea Tieguanyin with high temperature of water, its brew, rush, bubble, boiling methods are different.
View the tea
That is to watch the shape and color of Tieguanyin tea. Once Tieguanyin tea is brewed, its shape will change a lot and it will almost return to the original natural state of tea.
tea
To taste Anxi Tieguanyin tea, one should not only taste the soup but also smell the fragrance of Tieguanyin tea. Sniffing tea begins with dry, unbrewed leaves. Tea fragrance can be divided into sweet, burnt, fragrance and so on. Tieguanyin tea as soon as brewing, its fragrance will be scattered from the water overflow, then you can smell the fragrance. After tasting tea, you can smell the fragrance of Tieguanyin tea cover and the bottom of the cup.
Identification of Tie Guanyin
The identification method of Tieguanyin is “dry appearance” and “wet evaluation of the internal quality (flush water and bubble)” these two procedures.
1. Observe the appearance: mainly observe the appearance, color, uniformity and smell the aroma of tea and rice. Where the shape of fat, heavy, color sand green, dry tea (tea rice) aroma pure, such tea that Guanyin characteristics are obvious for the top tea; On the contrary, it is secondary tea.
2. Wet evaluation of quality: identify the aroma, color, taste and leaf base of tea leaves after brewed with boiling water.
(1) smell aroma: smell aroma first whether outstanding, distinguish aroma height again, length, strong and weak, pure turbidity. Smell sweet when use heat smell, warm smell, cold smell combined method. All outstanding aroma, aroma, fragrance long, are top grade; On the contrary, it is defective.
(2) taste: spoon spoons take an appropriate amount of tea soup into the mouth (must not be too much), through the tongue in the mouth for sucking and rolling, so that the taste cells in various parts of the mouth to make a comprehensive taste sensing. Where the taste is mellow, mellow and with cool, thick but not astringent, rich in varieties of “flavor” characteristics, are top grade; On the contrary, it is defective.
(3) look at the color of the tea soup: look at the color of the tea soup, light and dark, clear and turbidity, etc. Where the soup color orange bright (referred to as mung bean soup) for the top grade; The dark and cloudy ones are inferior.
(4) Viewing the leaf bottom: Pour the tea leaves (called “leaf bottom”, commonly known as “tea residue”) that have been brewed with boiling water into a dish filled with clear water and observe the leaf bottom. Where the leaf bottom is soft, “green pedicle green belly” obvious, are top grade; On the contrary, it is defective. [2]
Tie Guanyin national standard
The newly revised national standard Tie Guan Yin (GB/T19598-2006) for geographical indication products Tie Guan Yin (GB/T19598-2006) was formally implemented on June 1, 2007.
Tie Guanyin Products with Geographical Indications (GB/T19598-2006 replaces GB19598-2004 Tie Guanyin Products with Area of Origin). In addition to the modification of the standard nature and name, the sanitary indicators have been modified, and the use requirements of special anti-counterfeit marks have been added. At the same time, the shelf life shall be determined by enterprises themselves.
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