Why is Tieguanyin divided into proper taste, clear taste and proper taste? Are there any other categories?

According to the different light fermentation processes, Tieguanyin tea can be divided into three categories: stir-frying, enzyme-fixing and acid-dragging, of which enzyme-fixing is derived from enzyme-fixing and acid-dragging.

1, fried: dry tea is black, dark in color, lifeless and has poor visual impression.

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.