铁观音茶叶最怕什么味道

1、焦味

铁观音茶叶有焦味是因为在杀青和烘焙不适当造成。

在杀青时候，如果时间和温度不注意把控，温度高，时间过久，茶叶会有焦味发酵茶的杀青是为了让酶素停止作用的，水分快速蒸散了，组织会软化。

如果是嫩铁观音茶叶，水分多，组织薄，要低温短时间杀青，茶叶老的，水分少，杀青时间短，温度高。

烘焙的温度高了，或者过急，不经常翻拌，会有焦味的。

2、闷味

闷味有闷黄味、水闷味、红闷味。

闷黄味是指鲜叶堆积发热，烘焙出现蒸叶现象，揉捻、包揉时间较长了，就造成真空层。

红闷味是指包揉时铁观音茶叶，在包袋中闷积时间较长，就有这种味道。

水闷味是指露水青、雨青成堆，没有摊开，不能及时凉青，或在杀青前，为了提高叶温，促进发酵，闷堆，做青走水不足。

3、苦涩味

对于铁观音茶的苦涩要根据情况而定，很多茶叶带有苦涩味。

主要看在入口后可不可以快速散开，如果一直散不开的话，有可能因为制作工艺不精，

出现苦涩味的主要原因是鲜叶幼嫩、晒青不足、做青不当，或者是属于夏暑茶。

4、淡味

铁观音茶叶淡而无味，一个主要因素是茶青鲜叶粗老，萎凋消水过度，或揉捻不正确造成。

夏暑茶或者冬片相对会淡薄，而且雨水较早，会导致茶叶有淡薄味。

5、霉味

铁观音茶叶存放不正确，放置时间长了，吸收空气中的水气，滋生菌类，变潮就会出现霉味，

安溪铁观音茶叶因此变质、变味，没有原本的独特香味。

6、青味

青味是自然界植物具有的原味，茶中带有青味的主要原因是晒青、做青、杀青方面功夫做得不足，当然还有其它的原因：

（1）铁观音茶青在室内萎凋时，室温过低，湿度太高，茶叶中走水不畅，不能正常进行发酵。

（2）制茶过程中，日光萎凋或搅拌不当，导致了发酵不足造成青味。

（3）栽培管理时，氮肥过多，铁观音茶叶呈暗绿色，香气不足而味道淡薄，有青味。

7、酸味

有的铁观音茶叶在杀青，初干，揉捻以后，要摊晾，再发酵的，第二天揉捻，再干燥。

在发酵过程，初干的茶叶水分多，促使微生物活动，茶叶有酸味。

8、异味

铁观音茶叶除了自身的味道，还有怪异的气味是异味，茶叶的吸味很强的，

如果保存不正当，周围的气味被铁观音茶叶吸收后，茶叶品质变质了，产生难闻的异味。

9、烟味

烟味是在烘焙茶叶时候处理不适当，温度高，时间久，茶叶掉落在燃料，烟火散发，铁观音茶叶吸入烧焦的烟味，

或者制作的环境有烟味，是让铁观音茶叶产生的烟味因素。

10、火味

干燥的过程是保证茶叶的品质，在高温干燥的茶叶是有火味的，

有火味的铁观音茶叶生硬不滑，进入喉咙里是没有回韵的。

1. Burnt taste

The burnt smell of Tieguanyin tea is caused by improper curing and roasting.

When fixing greens, if the time and temperature are not carefully controlled, the temperature is high and the time is too long, the tea leaves will have a burnt taste. The fixing of fermented tea is to stop the action of enzymes, the water will evaporate quickly, and the tissue will soften.

If it is a tender Tieguanyin tea, it has a lot of water and a thin tissue, so it needs to be killed at a low temperature and for a short time.

If the baking temperature is too high, or if it is too hastily, it will have a burnt taste if it is not stirred frequently.

2. Smell

The stuffy smell is stuffy yellow, water stuffy, and red stuffy.

The stuffy yellow smell means that the fresh leaves pile up and heat up, and the steaming phenomenon occurs in the baking. The time of rolling and wrapping is longer, which will cause a vacuum layer.

The red and stuffy taste refers to the taste of Tieguanyin tea leaves that have been stuffed in the bag for a long time when they are rubbed.

The water-stuffy smell refers to the piles of dew greens and rain greens, which are not spread out and cannot be cooled in time, or in order to increase the leaf temperature and promote fermentation before the greening is finished, the greens are piled up, and the water is insufficient to make greens.

3. Bitterness

The bitterness of Tieguanyin tea depends on the situation, and many tea leaves have a bitter taste.

It mainly depends on whether it can disperse quickly after the entrance.

The main reasons for the bitter and astringent taste are that the fresh leaves are young, the greening is insufficient, the greening is not done properly, or it belongs to the summer heat tea.

4. Light taste

Tieguanyin tea leaves are bland and tasteless, and one of the main factors is that the tea leaves are thick and old, withered and shriveled by excessive water, or improperly rolled.

Summer summer tea or winter tea will be relatively thin, and the rain will be earlier, which will cause the tea to have a weak taste.

5. Musty smell

Tieguanyin tea leaves are stored incorrectly, and if they are stored for a long time, they will absorb moisture in the air and breed fungi.

As a result, the tea leaves are spoiled and tasted, and there is no original unique fragrance.

6. Green flavor

The green flavor is the original flavor of natural plants. The main reason for the green flavor in tea is the lack of efforts in drying, making and killing the green. Of course, there are other reasons:

(1) When Tieguanyin tea green is withered indoors, the room temperature is too low, the humidity is too high, the water in the tea leaves is not smooth, and the fermentation cannot be carried out normally.

(2) During the tea making process, sunlight withering or improper stirring resulted in insufficient fermentation and green flavor.

(3) During cultivation and management, if there is too much nitrogen fertilizer, Tieguanyin tea leaves are dark green, the aroma is insufficient and the taste is weak and green.

7. Sour

Some Tieguanyin tea leaves are finished, first dried, and after being rolled, they should be spread out to dry, then fermented, rolled the next day, and then dried.

During the fermentation process, the initially dried tea leaves have a lot of water, which promotes the activity of microorganisms, and the tea leaves have a sour taste.

8. Odor

In addition to its own taste, Tieguanyin tea also has a strange smell, which is a peculiar smell. The tea has a strong odor.

If the storage is improper, the surrounding odor will be absorbed by the tea leaves, and the quality of the tea leaves will deteriorate, resulting in an unpleasant odor.

9. Smoke smell

The smell of smoke is caused by improper handling of tea leaves, high temperature, long time, tea leaves falling on fuel, fireworks emitted, Tieguanyin tea inhaling the smell of burnt smoke,

Or the production environment has a smoke smell, which is the smoke smell factor that makes the tea.

10. Fire smell

The drying process is to ensure the quality of tea leaves. Tea leaves dried at high temperature have a fire smell.

The fire-flavored Tieguanyin tea is stiff and not slippery, and there is no rhyme in the throat.