The production skills of Xitie Guanyin are praised by the tea industry as "very superb, exquisite and unique tea making skills". Its core technology is the "semi fermentation" tea making process. According to the degree of fermentation, it can be divided into authentic Tieguanyin, green Tieguanyin and sour Tieguanyin. High quality Anxi Tieguanyin requires close cooperation of "heaven, earth and people".
Therefore, natural environmental conditions, tea varieties, tea garden management measures, harvesting technology and other aspects will have different impacts on the formation of Tieguanyin tea quality. According to analysis, Tieguanyin grows well and stably in acidic red soil with PH value of about 5 in tea garden soil in the range of 350-850 meters above sea level.
The main production area of Anxi Tieguanyin is located in the "Neianxi" in the northwest. It is surrounded by mountains, mountains and clouds. Most of the soil is acidic red soil, and the soil layer is deep, especially suitable for the growth of tea trees. The picking season of Tieguanyin is spring, summer, autumn and winter. Generally, the better Tieguanyin is mainly picked in "spring and autumn", so there is a saying of "spring water and autumn fragrance", that is, the taste of spring tea is good, while the aroma of autumn tea is long and refreshing!