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铁观音纯雅礼和
铁观音纯雅礼和


乌龙茶色香韵味
‍‍乌龙茶色香韵味
News Detail

安溪铁观音 似蜻蜓头、螺旋体、青蛙腿 兰花香

  4
Issuing time:2022-03-26 13:35

安溪铁观音整体形状非常特别,似蜻蜓头、螺旋体、青蛙腿,冲泡后汤色金黄浓艳似琥珀,有天然馥郁的兰花香,滋味醇厚甘鲜,或高或低,回甘悠久,俗称“观音韵”。



古人有“未尝甘露味,先闻圣妙香”之妙说。


品饮安溪铁观音的口感,更是妙不可言呀!





品饮口感是衡量安溪铁观音品质的关键指标





品饮口感包括如下几个方面:入口亲和力(苦、涩还是香纯)、口中感受(让茶汤在口腔流动、仔细感觉,是否会有什么放大的缺陷,所指主要为苦、涩、粗)与吞咽感受(滑口还是会有阻滞感)。



入口亲和力



虽说好茶不怕苦,但要是太苦的话无疑让人难以接受,但微有苦感还是可以接受的;几乎无苦亲和力更佳;而涩感是最为忌讳的,好茶怕涩——如果又苦又涩,这种茶质量绝对劣等;优质产品应该无苦或微苦、无明显涩感。茶汤入口,感觉茶香四溢,给人甘醇之感,此为好茶第一要素也。






口中的感受



茶汤入口后,先不急于入腹,可在口中轻转,让茶水流遍整个口腔,让所有味觉神经仔细感受,这个时候,茶的优点和缺点都会被放大,如果品饮好茶,会让人觉得妙不可言、口中满扬茶香;倘若苦涩明显,则会进一步放大;另外,不少安溪铁观音会有一种粗感,就是感觉口中某处仿佛被蒙上粗粗的一层(一般为舌头、舌根部),如果粗感不明显且短时间消失,那么应该无妨;但如果粗感强且经久不退,便会令人感觉不适,这也难成好茶。





吞咽的感受



茶汤滑口还是有阻滞感往往可以在吞咽时感受,高档安溪铁观音茶汤要求滑口、吞咽时毫不拖泥带水,感觉瞬时入腹,干净利落;而阻滞感强的茶汤在入喉时就没有此等美妙体验了,一般会觉得微有粗糙感,此类茶也难有高等级。




此妙不可言的安溪铁观音品饮口感终究不是寥寥数语可以描绘得出来的,何不泡一杯安溪铁观音,自己好好感受一下入口的亲和力、让茶水在口中轻转,流遍整个口腔,让所有味觉神经仔细感受,而后在细细体会一下吞咽时毫不拖泥带水,感觉瞬时入腹,干净利落的奇妙之感!


安溪铁观音整体形状非常特别,似蜻蜓头、螺旋体、青蛙腿,冲泡后汤色金黄浓艳似琥珀,有天然馥郁的兰花香,滋味醇厚甘鲜,或高或低,回甘悠久,俗称“观音韵”。



古人有“未尝甘露味,先闻圣妙香”之妙说。


品饮安溪铁观音的口感,更是妙不可言呀!





品饮口感是衡量安溪铁观音品质的关键指标





品饮口感包括如下几个方面:入口亲和力(苦、涩还是香纯)、口中感受(让茶汤在口腔流动、仔细感觉,是否会有什么放大的缺陷,所指主要为苦、涩、粗)与吞咽感受(滑口还是会有阻滞感)。



入口亲和力



虽说好茶不怕苦,但要是太苦的话无疑让人难以接受,但微有苦感还是可以接受的;几乎无苦亲和力更佳;而涩感是最为忌讳的,好茶怕涩——如果又苦又涩,这种茶质量绝对劣等;优质产品应该无苦或微苦、无明显涩感。茶汤入口,感觉茶香四溢,给人甘醇之感,此为好茶第一要素也。






口中的感受



茶汤入口后,先不急于入腹,可在口中轻转,让茶水流遍整个口腔,让所有味觉神经仔细感受,这个时候,茶的优点和缺点都会被放大,如果品饮好茶,会让人觉得妙不可言、口中满扬茶香;倘若苦涩明显,则会进一步放大;另外,不少安溪铁观音会有一种粗感,就是感觉口中某处仿佛被蒙上粗粗的一层(一般为舌头、舌根部),如果粗感不明显且短时间消失,那么应该无妨;但如果粗感强且经久不退,便会令人感觉不适,这也难成好茶。





吞咽的感受



茶汤滑口还是有阻滞感往往可以在吞咽时感受,高档安溪铁观音茶汤要求滑口、吞咽时毫不拖泥带水,感觉瞬时入腹,干净利落;而阻滞感强的茶汤在入喉时就没有此等美妙体验了,一般会觉得微有粗糙感,此类茶也难有高等级。




此妙不可言的安溪铁观音品饮口感终究不是寥寥数语可以描绘得出来的,何不泡一杯安溪铁观音,自己好好感受一下入口的亲和力、让茶水在口中轻转,流遍整个口腔,让所有味觉神经仔细感受,而后在细细体会一下吞咽时毫不拖泥带水,感觉瞬时入腹,干净利落的奇妙之感!

The overall shape of Anxi Tieguanyin is very special, like the head of a dragonfly, a spiral body, and a frog's legs. After brewing, the soup is golden and bright like amber. It has a natural fragrant orchid fragrance. rhyme".



The ancients have a wonderful saying, "before tasting the nectar, first smell the holy fragrance".


The taste of Anxi Tieguanyin is even more wonderful!





Taste is the key indicator to measure the quality of Anxi Tieguanyin





The taste of drinking includes the following aspects: entrance affinity (bitter, astringent or fragrant), feeling in the mouth (let the tea soup flow in the mouth, feel carefully, whether there will be any enlarged defects, mainly referring to bitter, astringent, coarse) And the feeling of swallowing (there will still be a sense of blockage in the sliding mouth).



Entry Affinity



Although good tea is not afraid of bitterness, if it is too bitter, it will undoubtedly be unacceptable, but a slight bitterness is acceptable; almost no bitterness is better; and astringency is the most taboo, good tea is afraid of astringency - if there is another Bitter and astringent, the quality of this tea is absolutely inferior; a high-quality product should have no bitter or slightly bitter, and no obvious astringency. When you enter the tea soup, you can feel the fragrance of tea overflowing, giving people a sense of mellowness, which is the first element of good tea.






feeling in the mouth



After the tea soup is entered, do not rush into the stomach first, but turn it in the mouth gently, let the tea flow through the whole mouth, and let all the taste nerves feel carefully. At this time, the advantages and disadvantages of tea will be magnified. If you drink good tea, it will make you feel better. People feel that it is wonderful, and the mouth is full of tea fragrance; if the bitterness is obvious, it will be further amplified; in addition, many Anxi Tieguanyin will have a rough feeling, that is, it feels as if somewhere in the mouth is covered with a thick layer (generally If the roughness is not obvious and disappears in a short time, it should be fine; but if the roughness is strong and persists for a long time, it will make people feel uncomfortable, and it is difficult to make a good tea.





feeling of swallowing



There is still a sense of blocking in the mouth of the tea soup, which can often be felt when swallowing. The high-grade Anxi Tieguanyin tea soup requires a smooth mouth and no sluggishness when swallowing. Without such a wonderful experience, you will generally feel a little rough, and it is difficult for this type of tea to have a high grade.




This indescribable taste of Anxi Tieguanyin cannot be described in a few words. Why not make a cup of Anxi Tieguanyin, feel the affinity of the entrance, let the tea swirl gently in the mouth, and flow through the whole mouth, so that All the taste nerves are carefully felt, and then, when swallowing, you will feel the wonderful feeling of being clean and neat in an instant!


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