Tieguanyin on the Yedi there has been a lot of controversy, the majority of people think that Yede integrity of the main considerations, Yedi integrity better to the contrary, but this is not in line with the actual technology.  According to the system, the current Tieguanyin light fermentation and can be divided into two types of fermentation, the fermentation process light occupy absolutely dominant position, the characteristics of the process is easy to form green, fresh, sour taste, a unique orchid Tieguanyin Xiang also more easily embodiment of a price higher, driven by interests, almost all of the tea farmers towards the light fermentation process changes.
 Light fermented tea is another prominent characteristic of green tea requirements, like mung bean soup, instead of the traditional yellow, to achieve this aim, we must tea will be removed from the edge of red edge, the damaged artificial foliage, therefore, fermented tea light The Yedi sure will be very broken, and this is the normal process by the results, not poor quality.  In contrast, the traditional method of fermentation to retain the characteristics of green leaves rimmed red, golden amber color of tea, does not require the red edge will be removed, it leaves a good retain the integrity of visual perception seems to be even better edge.  In other words: Light fermentation Tieguanyin Yedi necessarily broken, and the Goddess of Mercy Yedi integrity of traditional fermentation good - Why, then, the market, Tieguanyin Yede almost no integrity?  The reason is that in almost become history fermented tea, air conditioning, pop Tieguanyin will inevitably lead light fermentation process, it is necessary to find Yede integrity of the tea is very difficult.
 This conclusion is: Yedi integrity and the quality of Tieguanyin tea does not only represent different technology trends only.  But this is not to say that Xiede not important, in fact, we can see the product from Yedi the manufacturing process and can reach grade.  Generally speaking, high-grade requirements Tieguanyin tea picking pairs open face, one of the so-called Clover Chajing for processing, tea will certainly take into stems; Even after the late-sorting process has not stemmed entirely removed, so people in the bubble Tea can be brought to the attention of the doomed Xiede whether the clover one, if most of what shows that the tea manufacturing stringent, in line with the basic conditions for tea.
 Anxi in another popular Zhongcha a single leaf tea, and the characteristics of single-leaf tea is totally doomed, tea granules into a beautiful, it has two approaches: first, directly in the mining tea leaf, or plucking down then pick a single leaf; the other is fermented, before picking a single fixing this tea Yede is absolutely no stems, in the process must be produced by air-conditioning.  Generally speaking, such tea due to the lack of support stems take tea water, the blind pursuit of a green tea, but in the Cha-xiang, loss of mellow, grading will not be too high, as most midrange tea (150 ~ 350 yuan / city jin, the Spring and Autumn tea prices).  This we can be seen in the Yedi.  The third perspective is to look at the tea Xiede its luster and thickness, Haucha of people feel like silk, gloss and good leaf hypertrophy, and malnutrition Chajing less gloss and lack of flexibility, thin leaves, if congenitally deficient to make tea on the more difficult.  Summary above, come to the conclusion: as long as the Tieguanyin Yedi attention to two places: a doomed without doomed?  Leaf quality?  The traditional "green leaves and red rimmed" is a historical term is a bubble…… Tieguanyin Wang Yedi: integrity poor, with stems (see for a clover-Chajing); foliage hypertrophy and the rich luster, the tea aroma lifted, the entrance smooth, do not shy from returning to Hansheng very long-lasting effect.