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铁观音品质区分指南(Tieguanyin quality differentiation Guide)
[guide] Tieguanyin quality distinction
Since the quality identification and grade Tieguanyin are indefinite, the lack of distinction between a set of open, executable benchmark evaluation is high, naturally, consumers have no way of knowing how to evaluation the level and the vast majority of Tieguanyin, suppliers may not have much awareness of this, increasing the degree of chaos in the market to some extent.
Based on this, this paper will review the origin of direct technical standards provided to the end user, in this paper, we will introduce the quality index, and influence all aspects of Tieguanyin each indicator on the overall quality of the. As agreed, the following contents only for light fermentation types of Minnan Tieguanyin tea, not suitable for fermentation and traditional Guanyin guanyin. As agreed, the level of tea with high order, mainstream, entry, inferior four stalls to calibration, these stalls only shows that tea quality level has nothing to do with the purchase and sale price of different suppliers on quality and price will have a different understanding and different practices, but the level of tea quality is stable.
Dry tea
We first saw the light of dry tea, Tieguanyin, tea, dry tea with green beauty, color dark green and green to dark brown, for the time, but now the light color difference in Guanyin generally, low-end, midrange and high order tea without clear boundaries. Dont judge.
Abstract: tea has always been to form particle tight end for the United States, but now the light particles generally not tight knot Guanyin (Avalokitesvara, compared with the traditional) which is mainly manufacturing reasons, such as being too tight and the particles destemming difficult, repeated kneading work intensity is large, not on ER to enhance the effect, so as to the degree of particle tight knot as the criteria of high low-end tea.
Abstract: particle uniformity is effect of perception, but the tea
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