Iron Guanyin Price
Release time : 07/26/2025 09:30:01
Aesthetics is a natural inclination for every girl; women are passionate about slowing down aging and nurturing their skin. This is why many women enjoy drinking Tieguanyin tea. In fact, the benefits of Tieguanyin extend far beyond these. It can also prevent cancer and has an extremely rich nutritional content. Thus, some may wonder if the high price of Tieguanyin is not prohibitive. Let us explore the price of Tieguanyin tea.
Tieguanyin prices are sold in the market, different varieties of tieguanyin, different places of origin, different brands, different production processes and packaging, resulting in a wide price difference.
Let's take a closer look at the price of Tieguanyin.
Anzhai Tieguanyin tea leaves, specifications 250g, priced at 188 yuan. Anzhai Tieguanyin tea leaves in premium lavender fragrance, specification 500g, priced at 198 yuan. 1725 Premium Autumn Tea Tieguanyin King Tea Leaves, specification 500g, priced at 265 yuan. Zhongmin Wei's most Tieguanyin Anzhai Tieguanyin aromatic type, specification 500g, priced at 88 yuan. Fresh Lavender Fragrance Special Grade Spice Tea Tieguanyin, specification 500g, priced at 258 yuan. Cultivated Autumn Tieguanyin High-grade Carbon-fertilized Tieguanyin, specification 250g, priced at 158 yuan. Premium Aromatic Type Anzhai Tieguanyin Tieguanyin Tea Leaves, specification 500g, priced at 320 yuan. Anzhai Tieguanyin Mountain Autumn Tea Spice Tea Leaves, specification 250g, priced at 188 yuan. An Autumn Tieguanyin Green Tea Leaves Spice Tea Gift Box, specification 500g, priced at 315 yuan. Anzhai Tieguanyin King Tea Leaves Premium Organic Tieguanyin Aromatic Type High-grade Autumn Tea, specification 500g, priced at 400 yuan and above.
The benefits of Tieguanyin are actually quite numerous, which is why many people enjoy drinking Tieguanyin tea.
Drinking Tieguanyin tea is beneficial for the body. Let's take a look at its benefits.
1. The intestinal "cleaner", detoxifying, and fat-dissolving tea is widely regarded as the best health beverage for humans. As early as in the "Shennong Bencao Jing" (Herbal Medicine Classic of Shennong) from the Western Han Dynasty, there was a record stating, "Every day encounters seventy-two kinds of poisons, but with tea they are all resolved."
Since the 20th century, scientists have discovered that tea contains a mixture called flavonoids, which has antibacterial and detoxifying properties.
Tieguanyin has the effects of detoxification, digestion, and eliminating fat.
2. Preventing osteoporosis and preventing aging: Medical research has shown that the crude tea polyphenol complex of Tieguanyin has strong antioxidative activity, which can eliminate active oxygen molecules in cells, thereby protecting the human body from diseases caused by aging.
In addition, the content of manganese, iron, fluorine and potassium, sodium in Anxi Tieguanyin is higher than other teas, especially the fluorine content is the highest among all kinds of teas. It has a significant effect on preventing dental caries and osteoporosis in old people.
3. Promote brain development and become a person with quick thinking. British scientists have discovered that the acidity of human brain fluid is related to intelligence.
Tea is an alkaline beverage, and the alkalinity of Tieguanyin is significant. Therefore, drinking it regularly can regulate human body's acid-base balance and improve intelligence.
In addition, the rich content of vitamins, caffeine, amino acids, minerals and polyphenols in Tieyan Tieyan is confirmed by scientific research. These substances are closely related to brain development and have a good impact on improving people's intelligence.
4. Cultivate your character, and become a person of knowledge and refinement. Tieguanyin has unique effects in terms of hosting guests, making friends, and personal character cultivation.
Tea ceremony for Tieguanyin requires thorough brewing, and during the host's hospitality rituals, they use water to rinse cups, ensuring a warm and welcoming atmosphere. During guests' visits, they engage in conversations with the host, creating a harmonious and affectionate atmosphere. Consequently, the standardized tea preparation and consumption process allows individuals to focus on their inner peace and fosters a positive emotional state.
Many people are not very familiar with the process of making Tieguanyin. In fact, it is quite complex. Let's take a closer look at how to make Tieguanyin.
I. Picking Green Tea: The picking requirements for Tieguanyin are that the fresh leaves should be harvested when they reach three to four leaves and the topmost bud has stopped growing.
Leaves that are relatively mature but not overly old make tea that is of better quality. The internal components are rich, and the leaves have a certain degree of firmness, which also facilitates greening.
Of course, the leaves that grow can't all be identical. Some have buds at the top, and if you need to pick them high up, you'll just have to pick off the mature leaves below.
II. Drying: The leaves harvested should be exposed to sunlight for an appropriate period, also known as "sun-dry".
The purpose is to lose part of the moisture, which facilitates the greening process.
Certainly, the quality of the finished tea will also have a positive effect. III. Drying: After the sun-drying process, the tea leaves should be promptly moved to a cooling room for cooling and dissipation of heat, avoiding excessive exposure to sunlight as well as stacking them together.
Leaves are still fresh and have the respiratory function; if they are kept together, it can cause overheating that affects their quality.
4. Green making: Green making is a unique process for making oolong tea and the key to the formation of its quality characteristics.
There are two procedures in the process:a shake and b spread.
The preparation of modern oolong tea uses a green shaker. In the past, it was manually cranked, which was time-consuming and laborious.
Tieguanyin's current practice is to shake it three times, or four times.
The first time is 3-5 minutes, spread for 2 hours, the second time is 5-10 minutes, spread for 2 hours, the third time is 15-20 minutes, and spread for more than 12 hours.
Control the shaking time and spreading time according to the fermentation degree of the tea you want.
5. Green removal: This process plays a connecting role.
Upon completion, it completely destroys the activity of enzymes and solidifies the formed quality. Downstream, it releases some moisture to facilitate operations in subsequent processes.
It can also promote a series of internal changes, such as reducing the bitterness, promoting the emergence of high boiling point fragrant substances, and increasing soluble sugars and pectin.
Sixth, the process of "steaming and drying" is primarily responsible for the formation of the Tieguanyin tea's granular shape.
It is also a repetitive process, and the current method in Anxi has basically achieved three rubbings and three bakings: rubbing - initial baking - initial wrapping and rubbing - re-baking - re-wrapping and drying.
At present, the process of bruising in iron tea is actually two processes: rapid wrapping and wrapping.
The tea leaves are put into a special cloth bag, which is then rolled and shaped by repeated rollings. Afterwards, the tea bags are placed in a flat roller to shape them before being dried in a dryer.
When the water content is higher, the tea leaves tend to spread out.
After repeated attempts, the tea leaves have turned into granules.
The tightness of the particles depends on how many times you rub them and the intensity of your rubbing.
Relatively speaking, the finer the particle size, the longer and more labor intensive the process of making tea, and thus, the higher its cost.
Seven, Picking: After the tea leaves have been dried, they are known as Tieguanyin tea. At this stage, the tea leaves are relatively thick with more stems and tend to have a stronger bitter taste, so it is necessary to pick them.
Choose the good tea and go to the next step, screen out and recombine, adjust the taste and then package and sell.
Tea of Tieguanyin, the brewing method of Tieguanyin? Many people have this doubt, although Tieguanyin as a tea that we often drink, but still many people do not know about its brewing time. Let us understand the brewing method of Tieguanyin.
The aromatic type of brewing method: 5-10 grams of tea leaves are placed in a teacup (teapot) and brewed with boiling water. The first cup is taken out after 10-20 seconds, and then the time is extended for subsequent cups, but it should not be left too long; the tea can continue to be brewed 6-7 times.
Warm Reminder: It is recommended to use spring water, mineral water or purified water for brewing and drinking. The best effect will be achieved with these types of water.
Fragrant type brewing method: 5-10 grams of tea leaves are put into a cup, and the boiling water is poured in. The first infusion should be taken out after 10-20 seconds, then continue to take in subsequent infusions but do not let them sit for too long, which can be brewed continuously for 6-7 times.
Yunxiang tea brewing method: place 5-10g of tea into a cup, brew with boiling water, and decant the first cup after 10-20 seconds. The subsequent cups should be decanted after an extended period, but not for too long as it may become bitter. The tea can be brewed continuously for 6-7 times.
Mothers can choose the way to drink Tai Chin according to their own interests. Regardless of the method, it is important to ensure that the teapot is sterilized to prevent the tea from becoming bitter and to enjoy it in a healthier way.
The storage method of Tieguanyin is very important. Many people only focus on drinking Tieguanyin, but the storage method of Tieguanyin determines the taste of the tea. Let us now understand how to store Tieguanyin.
1. In modern storage methods, the best effect is in the sealed container, with nitrogen gas replacing air to keep tea leaves in an oxygen-free condition.
The specific procedure is as follows: first dry the tea leaves, then place them in a tea tin or aluminum foil bag with a draw-string lid and remove air from it, fill it with pure nitrogen gas, and finally seal.
Tea is stored in a nitrogen-filled container to prevent the oxidation of its components.
Under normal conditions, the quality can be maintained unchanged within a year.
If stored at low temperatures, the effect is even better.
Low temperature storage is to prevent oxidation and deterioration of tea leaves under low temperature conditions.
Specifically, first put the dried tea leaves (the water content of the tea leaves is less than 5%) into a well-sealed container and store them at a low temperature of less than 3 degrees Celsius.
For the storage of bulk tea, a special cold storage must be built to prevent moisture and heat insulation, and the relative humidity of the air in the storage must be maintained at about 50%.
2. For a small amount of tea to be drunk at home, it is often used: it is best to store it in a tin jar or a double-lid iron jar. Wrap the tea in paper, or put it directly into the jar, shake it tightly as much as possible to leave no gaps., reduce the air in the jar to help maintain the quality of the tea.
After installation, close the double-layer cover, and seal the seams with glue paper.
The tea jar is wrapped in two layers of nylon bags and the bag is tightly tied. If the tea jar is stored in a refrigerator or a desiccator, the effect will be better.
Store nylon bags in a sealed nylon bag.
First wrap the tea leaves with clean white paper, then put them into the bag, gently squeeze to expel the air in the bag, and tightly tie the mouth of the bag. Then take a nylon bag and put it on the outside of the bag with the tea leaves. After exhausting, tie the bag tightly. Place it in a dry and odorless iron cylinder for storage.
How to distinguish whether Tieguanyin is good or bad? When buying Tieguanyin, everyone is often troubled by what kind of Tieguanyin is good and what is bad. In fact, the identification method of Tieguanyin is very simple. Let's take a detailed understanding.
The Tieguanyin identification method is two procedures: "dry look at the appearance" and "wet evaluation of the inner quality (flushing water to open bubbles)".
1. Observe the appearance: mainly observe the appearance, color, evenness and aroma of Tieguanyin.
Any tea with fat, solid appearance, sand-green color, and pure aroma of dry tea (tea rice), that is, Guanyin has obvious characteristics and is all high-grade tea; otherwise, it is inferior tea.
2. Wet evaluation quality: After the tea is brewed in boiling water, identify its aroma, soup color, taste and leaf base.
(1) Smell the aroma: First smell whether the aroma is outstanding, and then distinguish the aroma's height, length, strength, and purity.
The olfactory sense is used in combination of hot smell, warm smell and cold smell.
Anything with outstanding aroma, high aroma, and long aroma is considered top grade.
Conversely, it is defective.
(2) Taste the taste: Use a teaspoon to scoop up a suitable amount of tea soup into the mouth (not too much), suck and roll it in the mouth through your tongue, so that the taste cells in various parts of the mouth can make a comprehensive taste sense.
Any taste that is mellow, mellow and refreshing, thick but not astringent, and rich in the "charm" characteristics of the variety is a top grade; otherwise, it is a inferior grade.
(3) Look at the color of the soup: Look at the color depth, light and dark, clear, etc. of the tea soup.
A clear, bright yellow color indicates a superior quality (referred to as mung bean soup) while an opaque or dark-colored one denotes a lower quality.
(4) Observe the leaf base: After boiling tea leaves (referred to as "leaf base", or colloquially known as "tea dust"), pour them into a bowl filled with clean water, and observe the leaf base.
All leaves that are soft and have a "green base" are considered of superior quality; those that lack these features are of inferior quality.
*The medical information provided in this text is for reference only.
In case of discomfort, it is recommended to seek medical attention immediately. The diagnosis and treatment should be based on the clinical examinations conducted by a doctor.