What kind of Tieguanyin tea is good
What kind of Tieguanyin tea is good? Friends like to drink tea, but also know the effectiveness and role of Tieguanyin, but the kind of Tieguanyin tea is good?
What kind of Tieguanyin is good? The best Tieguanyin must have: color, smell, and taste, but some consumers who buy Tieguanyin are often instilled in some tea salespersons with some erroneous concepts. Among them, salespeople often confuse consumers with fragrances. The consumer thinks that the high-flavored product is Haotie Guanyin. In fact, that is wrong. Anxi Tieguanyin should not only pay attention to the incense, but it should not be more fragrant. The good aroma of Tieguanyin is mainly grown in high mountain areas where there are many clouds, diffuse sunlight, and strong ultraviolet rays. It is easy for the tea department to accumulate more aromatic substances. The tea is thick and soft and tender. Tieguanyin in these places can generally produce high-quality tea, which is also more expensive. In addition, good tea aroma is also related to its variety. The most popular variety on the market is Anxi Tieguanyin, but Anxi Tieguanyin is not all good. Anxi Tieguanyin is divided into the old Tieguanyin and Tieguanyin from the old and new tea trees. Fragrance can be divided into five kinds of flavor Tieguanyin namely: fragrance, delicious, aromatic, charcoal baking, rhyme and so on.
What kind of Tieguanyin tea is good? Tieguanyin is the best of Oolong tea. Its quality characteristics are: Tea bars are curled, fat and round knots, heavy and even, and the color is sand green. The overall shape resembles steamed bread, spiral body, and frog legs. After the brewing, the golden color of the soup is amber, with a natural fragrance of orchids. The mellow taste is sweet and fresh, and it is sweet and long, commonly known as “phonologyâ€. Tieguanyin tea is high and long-lasting. It can be said that there are more than seven bubbles.
Appearance: The rope is fat, round and round, heavy, hard, branches scalp neat, most of the leaves curled to the back of the leaf, the color is black and oily, the sand green is obvious (in the new process, the red trim has mostly been removed) .
Endoplasm: long-lasting aroma, pronounced rhyme, with aromas of orchids or raw peanuts, coconut and other clear flavors; golden yellow tea, orange, taste mellow and sweet, with a little honey, fresh and sweet.
Leaf bottom: branches round, red stems, red petiole hypertrophy (brown leaf pedicle), leaves hypertrophy soft, leaf wavy, called "satin surface."
The most core feature: heavy heavy tea, dark green color; tea soup rhyme obvious, very hierarchical and thickness; comments should be thick and soft at the end of leaves.
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