If tea tasting is bland and flavorless, it's not enjoyable. What are the reasons that cause the infusion of Anxi Tieguanyin tea to be too weak?

Using a blending method for the finished tea to adjust the coarseness and tenderness of the tea leaves.

To address the above issues, specific solutions are:

First, the tea leaves are too coarse and old.

Second, insufficient shaking, rolling, and curling during tea processing result in a low tea leaf cell breakage rate. This means less tea juice is released from the cells, leading to fewer water-soluble substances in the tea soup and a weaker brew.

Third, using too little tea when brewing Tieguanyin.

Adjust the amount of tea used according to personal preference. It is recommended to use 7 grams to 9 grams per infusion, or extend the brewing time by 10 to 20 seconds.

If the shaking is insufficient, increase the intensity of the shaking process, especially during the third round of shaking. For teas that have been adequately rolled but insufficiently curled, increase the rolling and curling intensity.