Grilled Tieguanyin

There are many varieties of Tieguanyin, one of which is carbon-fed Tieguanyin. Carbon-raised Tieguanyin has a certain shelf life, so don't think it will be all right if you buy it. There are also some matters needing attention in carbon-based Tieguanyin brewing. Next, let's learn more about carbon-based Tieguanyin.

The efficacy of grilled Tieguanyin

Carbon roasted Tieguanyin is a variety of Tieguanyin, so what is the effect of carbon roasted Tieguanyin?

Charcoal roasted Tieguanyin is a kind of tea with good health preserving effect. Because it contains a variety of antioxidants, if taken for a long time, it can eliminate reactive oxygen molecules in cells, thus protecting the human body from aging diseases. At the same time, its mineral content is high, which can effectively promote human blood circulation and play the role of beauty beauty.

Carbon roasted Tieguanyin has a high selenium content, ranking first among the six famous teas. Selenium can stimulate immune proteins and antibodies to resist diseases and inhibit the occurrence and development of cancer cells. At the same time, the charcoal roasted Tieguanyin also has the effect of increasing wisdom. British scientists have found that the pH of brain fluid is related to IQ. Tea is an alkaline drink, and Tieguanyin roasted with charcoal is obviously alkaline. Regular drinking can adjust the acid-base balance of human body and improve people's IQ. The charcoal roasted Tieguanyin is rich in vitamins, caffeine, amino acids, minerals and tea polyphenols.

Brewing method of charcoal roasted Tieguanyin

The brewing method of carbon-baked Tieguanyin needs attention, so what is the brewing method of carbon-baked Tieguanyin?

White crane bathing (cup washing): Wash the tea set with boiling water. Oolong into the palace (tea drop): put Tieguanyin tea into the tea set, and the amount of tea put accounts for about five points of the capacity of the tea set; Hang the pot and make tea: raise the boiling water and rush into the teapot to turn the tea leaves; Spring breeze blowing (scraping foam): gently scrape off the white foam floating on it with the pot cover to make it fresh and clean;

Guan Gong toured the city (pouring tea): Pour the tea soaked for one or two minutes into juxtaposed cups in turn; Han Xin ordered the soldiers (order tea): when the tea is poured to one point, it should be dripped into each teacup bit by bit; Taste the color of the soup (see the tea leaves): observe the color of the tea leaves in the cup. Tasting rain (drinking tea): Take a hot sip, smell its fragrance first, then taste it, while sipping, smell it and pour it gently. Although you don't drink much, you can leave the fragrance on your teeth and cheeks. The bottom of your throat is sweet and makes you feel relaxed and happy.

Shelf life of grilled Tieguanyin

The charcoal-roasted Tieguanyin should be drunk as soon as possible, so how long is the shelf life of the charcoal-roasted Tieguanyin?

Charcoal roasted Tieguanyin should not be drunk within half a month after baking, so as not to get angry. Although you can drink it for half a month, the tea soup is generally tough. Three months after baking is a more suitable drinking period, when the tea soup begins to soften; After six months to a year's preservation, the tea soup will become thick and smooth, and the quality will be continuously improved to a higher level. So half a year later is the best drinking time. If it is more than one year, it is best to rekindle the fire once in a short time. Generally, after two years, the charcoal-roasted Tieguanyin has medicinal effect, and it is the best medicine for treating gastrointestinal dysfunction.

Tieguanyin tea, made by the traditional technology of "tea is king and fire is minister", adopts a century-old unique baking method, which is slow to bake with warm fire and quick to cool with wet wind. The product is "mellow, thick, sweet and moist", with fat and compact strips, pure color, sweet floral fragrance, honey fragrance and millet fragrance. The soup is dark golden yellow or orange, and its taste is particularly mellow and smooth. Tea is mild, quenches thirst, produces fluid, warms the stomach and strengthens the spleen.

How to tell if it's a charcoal-roasted Tieguanyin?

There are many fakes in the charcoal-roasted Tieguanyin market, so how to tell whether it is charcoal-roasted Tieguanyin?

Different from tea soup; After the real charcoal-roasted Tieguanyin tea is boiled, regardless of the baking temperature, the color of the soup, whether it is orange or red, must be bright and clear, and it will be bright like a layer of tea oil, and the charcoal fragrance contained in the tea soup must be consistent from the first soaking to the last. The color of electric baked tea soup is turbid. Distinguish from finished tea; The finished tea of real charcoal-roasted Tieguanyin tea can't be as shiny as waxing. It looks a little foggy, but the connotation is tea rhyme, throat rhyme, soaking in water and full of stamina.

The production method of carbon-baked Tieguanyin is based on the traditional flavor correction method, and then baked at about 120℃ for about 10 hour to improve the taste and develop the aroma. The raw materials are all tea trees and rock matrix soil planted at high altitude in Anxi, the birthplace of Tieguanyin, which are carefully selected and refined by traditional techniques. Tea is well fermented, traditional and delicious, with "strong, rhyme, moist and special taste", high aroma, good sweetness and full charm, which has long been favored by consumers.