铁观音茶汤是什么颜色 茶叶的好坏鉴别

铁观音茶汤是什么颜色：

　　清香型铁观音的颜色一般都是浅绿色的，浓香型铁观音深绿色的较多。那么褐色及深褐色的当然是属于炭培型铁观音。炭培的火候不同会产生不同深浅的褐色。购买铁观音时观察茶叶的颜色最主要是看茶叶的色泽是否鲜亮，看中茶叶后重要的是要试泡一下。

　　试泡茶叶时要一看、二闻、三品。这一看就是要看看铁观音茶汤的颜色。不同的铁观音茶冲泡出来的茶汤颜色也各不相同，清香型铁观音冲泡出来的茶汤带绿色，浓香型铁观音的茶汤是绿中带黄，黄色偏多。炭培型铁观音冲泡出的茶汤那就是红中带褐色，喜欢浓茶的老茶友泡出来的铁观音汤色一定会是深褐色的，也就是大家平常说的像酱油。

       铁观音的好坏鉴别：

　　1、观看外形：主要是观察铁观音的外形、色泽、匀净度和闻茶米的香气。凡外形肥状、重实、色泽砂绿，干茶(茶米)香气清纯的，此类茶即观音特征明显均为上品茶;反之为次品茶。

　　2、湿评品质：安溪铁观音茶叶经沸水冲泡后鉴别其香气、汤色、滋味和叶底。

　　(1)嗅香气：先嗅香气是否突出，再区别香气高低、长短、强弱、纯浊。嗅香时采用热嗅、温嗅、冷嗅相结合的方法。凡香气突出，香气清高，馥郁悠长的，均为上品;反之为次品。

　　(2)尝滋味：用茶匙舀取适量的茶汤入口(一定不要太多)，通过舌头在口腔中作吮吸打转滚动，使口腔各部位的味细胞作出综合的滋味感应。凡滋味醇厚，醇而带爽，厚而不涩，富有品种“韵味”特征的，均为上品;反之为次品。

　　(3)看汤色：看铁观音茶汤的颜色深浅、明暗、清浊等。凡汤色橙黄明亮的(简称是绿豆汤)的为上品;暗浊的为次品。

　　(4)观叶底：经沸水冲泡过的铁观音茶叶(称为“叶底”，俗称“茶渣”)，倒入盛有清水的盘中，观察叶底。凡叶底柔软、“青蒂绿腹”明显的，均为上品;反之，为次品

What color is Tieguanyin tea soup:

The color of the fragrance type Tieguanyin is generally light green, and the strong fragrance type Tieguanyin is more dark green. Then the brown and dark brown ones are of course charcoal-cultivated Tieguanyin. The temperature of charcoal cultivation will produce different shades of brown. When buying Tieguanyin, the most important thing to observe the color of tea leaves is to see whether the color of the tea leaves is bright.

When trying to brew tea, you should see, smell, and taste. This is to see the color of Tieguanyin tea soup. The color of the tea soup brewed from different Tieguanyin teas is also different. The tea soup brewed by the light-scented Tieguanyin is green, and the tea soup of the strong-flavored Tieguanyin is green with yellow in the middle, and yellow is more. The tea soup brewed by charcoal-trained Tieguanyin is reddish-brown, and the color of Tieguanyin soup made by old tea lovers who like strong tea will definitely be dark brown, which is what we usually call soy sauce.

       Identification of the quality of Tieguanyin:

1. Look at the shape: mainly observe the shape, color, uniformity of Tieguanyin and smell the aroma of tea rice. Those with fat shape, heavy solid, sandy green color, and pure aroma of dry tea (tea rice) are obviously high-grade teas with the characteristics of Guanyin; otherwise, they are inferior teas.

2. Wet evaluation quality: tea leaves are brewed in boiling water to identify their aroma, soup color, taste and leaf bottom.

(1) Smell the aroma: first sniff whether the aroma is prominent, and then distinguish the level, length, strength, and pure turbidity of the aroma. When smelling incense, a combination of hot smelling, warm smelling and cold smelling is used. Those with outstanding aroma, high aroma and long-lasting fragrance are considered top grades; otherwise, they are inferior grades.

(2) Taste the taste: Use a teaspoon to scoop an appropriate amount of tea soup into the mouth (must not be too much), and suck, spin and roll in the mouth through the tongue, so that the taste cells in all parts of the mouth can make a comprehensive taste sensation. Those with a mellow taste, mellow and refreshing, thick but not astringent, and rich in the "flavor" characteristics of varieties are all top-grade; otherwise, they are inferior.

(3) Look at the color of the soup: look at the depth, light and shade, turbidity, etc. of the tea soup. Where the soup is bright orange and yellow (referred to as mung bean soup) for the top grade; dark cloudy for the inferior.

(4) Viewing the bottom of the leaves: The tea leaves (called "leaf bottom", commonly known as "tea residue") brewed in boiling water are poured into a plate filled with water, and the bottom of the leaves is observed. Where the bottom of the leaf is soft and the "green pedicle and green belly" is obvious, it is the top grade; otherwise, it is the inferior grade.