The so-called "acid-holding" means that tea farmers produce "acid-holding" tea due to accidental factors such as mistakes and delays in the process of making Tieguanyin. Unexpectedly, this kind of tea was very popular as soon as it was put on the market, and the demand for cutting was large, so some tea farmers specially made "deacidified" Tieguanyin.
Because the taste of "sour" tea is very strong, it can give strong stimulation to the nerves. In this way, many tea drinkers who have become dull because of staying up late, drinking, smoking and plain taste will feel that the authentic Tieguanyin has no taste, and only when they drink "sour" tea will they feel it.
Extended data
nutritional ingredient
/kloc-At the beginning of the 0/9th century, the ingredients of tea gradually became clear. After modern scientific separation and identification, tea contains more than 450 organic chemical components and more than 40 inorganic mineral elements. Organic chemical components and inorganic mineral elements in tea contain many nutrients and medicinal components.
Organic chemical components mainly include: tea polyphenols, plant alkaloids, protein, vitamins, pectin, organic acids, lipopolysaccharide, sugars, enzymes, pigments and so on. Tieguanyin contains organic chemical components such as tea polyphenols, catechins and various amino acids, which are significantly higher than other teas.
Baidu Encyclopedia-Acid Tieguanyin