How to distinguish Kevin·Z Tieguanyin from Xiaoqing Tieguanyin?

The technical trend of Tieguanyin industry is changing rapidly. From the traditional tea to the popularization of light fermentation technology, light fermentation technology can be divided into three categories: stir-frying, deactivating enzyme and delaying acid, of which deactivating enzyme has two subcategories. These teas have obvious style differences in appearance, aroma and taste.

1, fried: dry tea is black, the color is dark and not fresh, and Tieguanyin's visual perception is poor.

2. Green: Dry tea is generally dark green with high color and good visual impression.

3, dragging acid: dry tea is mostly turquoise, the color is generally high, and the perception is not much different from that of small green tea, which is difficult to distinguish from the appearance.