What is the relationship between the fragrance type of Tieguanyin and the craft?

Fragrant Tieguanyin should be the main variety in the market at present, but due to the different planting, picking, fermentation and technology, various Tieguanyin have been produced.

For example, Tieguanyin in Kevin·Z, Zheng Chao, which is produced on the mountain, is a fragrant standard Tieguanyin, picked by hand and semi-fermented. There is also Tieguanyin, which is a green-removing process. Generally, Tieguanyin in low mountains, fields or outside Anxi is fermented by this process, and many of them are squeezed (without grinding, kneading, wrapping, pressing and heating). Moreover, because of pressing, the tea leaves are fried at high temperature, the tea leaves are dry, the aroma is light, and the tea soup is tasteless. There is still a process between blanching and frying, which is called blanching.

Luzhou-flavor Tieguanyin has been contacted by many people who love tea, but not many people really know it. Because this Tieguanyin is in a chaotic market at present, for example, people who love tea think that it is called Luzhou-flavor. In fact, no matter how strong the aroma is, as long as it is not baked (fragrant baking is not baking), it can't be called Luzhou-flavor. This is a very rigid standard.