The difference between charcoal-roasted Tieguanyin and black oolong tea

Tieguanyin and black tea are two different teas, and their differences are mainly manifested in the following aspects:

1. Processing of fresh leaves: Charcoal-roasted Tieguanyin is a kind of traditional southern Fujian Luzhou-flavor Tieguanyin, and fresh leaves are processed by traditional techniques such as spreading, rolling and fermentation. Black oolong tea is a slightly fermented and dried oolong tea product, and its production process is complex and diverse.

2. Baking process: Tieguanyin needs to be baked with charcoal fire in the production process. The heat of charcoal fire can accelerate the chemical reaction in tea and make it produce unique scorched flavor. But black oolong usually doesn't need charcoal roasting.

3. Taste characteristics: The charcoal-roasted Tieguanyin has a unique charcoal-roasted flavor, full taste, rich tea fragrance, and obvious caramel flavor and roast flavor. Black oolong, on the other hand, has fresh floral and fruity fragrance and a round taste.

4. Ornamental: The appearance color of charcoal-roasted Tieguanyin is dark green and reddish, and the tea has charcoal fragrance. The overall color is deep and subtle, like ink, which has a higher sense of quality than other Tieguanyin. However, the appearance of black oolong is obviously purple-red, and the dry tea is strip-shaped, so it is also called "oolong belly meat".

Generally speaking, Tieguanyin and Black Oolong tea are very different in quality, taste and appearance. Consumers can choose their own tea products according to their own tastes.