How much does Anxi Tieguanyin tea cost per jin?
Tieguanyin is one of China's top ten famous teas, a traditional famous tea of the Han ethnic group, belonging to the semi-fermented tea category. It contains various nutritional and medicinal components and has effects such as anti-aging, anti-arteriosclerosis, prevention and treatment of diabetes, weight loss and fitness, prevention and treatment of dental caries, clearing heat and reducing internal heat, counteracting smoke and sobering up. It originated in Xiping Town, Anxi County, Quanzhou City, Fujian. Now let's take a look at how much Anxi Tieguanyin costs!
How much does Anxi Tieguanyin cost?
There are many factors that determine the price of Anxi Tieguanyin: the season, the quality of the tea leaves, and the different production areas of Tieguanyin all make a difference. Prices range from a few dozen to several thousand, and there are even ones costing over ten thousand yuan per jin. Xihuang Mingcha Anxi Tieguanyin is priced at about 65-185 yuan, Zhongmin Hongtai Anxi Tieguanyin is priced at about 428-900 yuan, Baiyan Tea Chennian Laocha Anxi Tieguanyin is priced at about 145-3680 yuan, and Tianfu Mingcha Anxi Tieguanyin is priced at about 34-9900 yuan.
How to tell genuine Anxi Tieguanyin from fake
1. Look at the appearance: Looking at the appearance mainly means observing the shape, color, uniformity and cleanliness of Tieguanyin and smelling the aroma of the tea grains. Those that are plump and heavy, with a sandy-green color and a pure, clean aroma from the dry tea (tea grains), and with obvious Guanyin characteristics, are all top-grade tea; otherwise they are inferior tea.
2. Smell the aroma: First smell whether the aroma is prominent, then distinguish the aroma's height, length, strength and dullness. When smelling, use a combination of hot smelling, warm smelling and cold smelling. Those with a prominent aroma, a clear and high aroma, and a long, rich charm are all top-grade; otherwise they are inferior.
3. Taste the flavor: Scoop an appropriate amount of tea liquid into the mouth with a tea spoon (be sure not to take too much), and use the tongue to suck and roll it around in the mouth, so that the taste cells in all parts of the mouth produce a comprehensive flavor response. Those with a mellow flavor, mellow yet refreshing, thick but not astringent, and rich in the varietal's "charm" characteristics are all top-grade; otherwise they are inferior.
4. Look at the soup color: Look at the depth, brightness or darkness, and clarity or turbidity of the tea liquid. Those with an orange-yellow, bright soup color (known as mung bean soup) are top-grade; those that are dark and turbid are inferior.
5. Observe the leaf base: Pour the tea leaves brewed in boiling water into a plate filled with clear water and observe the leaf base. Those with a soft, yellow-bright leaf base and an obvious "green stem, green belly, red rim" are all top-grade; otherwise they are inferior.
What aroma types does Anxi Tieguanyin have?
1. Zhengwei type: The Zhengwei type is divided into two methods: daqing and zhengchao. In the daqing method, tea making begins in the morning of the second day after leaf picking, based on inspection of the leaves; in the zhengchao method, the leaves are pan-fired before 12 noon on the second day after picking. The finished tea has a dark green, lustrous color, an elegant aroma and a mellow flavor, but with a slight astringency. In addition, a distinct yin charm, good returning sweetness and a golden soup color are the most prominent features of Zhengwei Tieguanyin.
2. Suanxiang type: According to the different production timing, the Suanxiang type can be subdivided into two methods: huiqing and baqing. In the huiqing method, pan-firing is generally done at about 5 p.m. on the second day after leaf picking; in the baqing method, pan-firing is generally done at about 10 p.m. on the second day after picking. The finished tea has a dark green color, a bold aroma, is relatively pure with a yin charm, carries a sweet-and-sour taste, and the soup color may be deep golden yellow.
3. Yunxiang type: Yunxiang Tieguanyin lies between Qingxiang and Nongxiang, having the bright moistness of the Qingxiang type while also retaining the mellow, far-reaching quality of the Nongxiang type. The tea leaves are fully fermented, with a traditional zhengwei flavor, possessing the taste of "rich, charming, moist and distinctive", with a high fragrance, good returning sweetness and a full charm. The soup color is clear and bright, with green within the yellow, like early autumn in Jiangnan, fully displaying luxury and richness. It has long been favored by a broad range of consumers.
4. Nongxiang type: Nongxiang Tieguanyin has the medically described effects of warming the stomach, lowering blood pressure, reducing blood lipids and aiding weight loss, making it very suitable for friends who have many social engagements, an unreasonable diet structure, minor stomach and intestinal problems, high blood lipids and blood pressure, or who feel their body is getting fat. After being stored for a long time and becoming an old tea, and then undergoing deep processing procedures such as re-baking and charcoal roasting, its taste and health benefits become even more pronounced.
5. Chenxiang type: Chenxiang Tieguanyin is an extension of Nongxiang Tieguanyin. The raw materials are all selected from high-quality Tieguanyin products processed over the years using traditional production techniques. The product has the mellow richness of Nongxiang Tieguanyin and also the advantage of a unique chenxiang aroma.