铁观音茶汤的饱满度和浓淡度

安溪铁观音的口感比较饱满，因为铁观音的内在品质比较丰富。

铁观音好茶生长的地区一般海拔较高，雨量充沛，土地肥沃。

这些条件有利于茶树的生长和养分积累。

这些茶山常年云雾弥漫，阳光在云雾的漫反射下形成有利于植物吸收利用的蓝蓝光，使铁观音茶叶合成更多的生物碱和酚类物质。

这也是为什么茶的味道很浓的原因之一。

在高海拔地区，紫外线强烈，空气中的氮容易电离并侵入土壤，为茶树的生长和积累创造了丰富的营养条件。

海拔越高，昼夜温差越大，会加快茶树自身养分在体内的循环，促进生长，积累和储存更多的养分。

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轻

了解了“饱满”之后，再来说说“厚薄”。厚薄轻重一般与冲泡时间和倒茶量有关。

我们常说的淡而浓，是口感上的感受，而不是茶汤的饱满度。一般来说，茶越好，香味越浓，对舌头的刺激越小。

铁观音生长在树林中，四周高大的树木遮荫，形成散射光。

茶树是一种耐阴植物。在遮荫条件下，茶树叶片的折叠可以减少或不减少，树枝张开成水平形状。芳香物质增加，粗纤维含量降低，嫩度持久，多酚类物质不多也不少，鲜叶中的各种成分丰富和谐，使茶汤醇厚，减少苦味，清香可口，有刺激性。只是小。

简单来说，劣质茶有很强的苦味和涩味，刺激性很强，所以感觉很浓。

好茶苦涩味低，刺激性小，所以感觉清淡。

就铁观音茶中所含的物质而言，影响味道的最重要因素是茶多酚、咖啡因、茶氨酸和其他芳香物质。

就春茶和秋茶，芽和叶而言:茶氨酸含量:春>秋，芽>叶；茶多酚含量:春<秋，芽<叶；咖啡因含量:春<秋，芽>叶；这也是好的茶叶原料一般用春茶的原因。

春茶茶树营养丰富，叶肉厚，芳香物质和维生素含量高，滋味鲜爽，香气浓郁，形实。

此外，春季气温适中，雨量充足，茶树经过冬季半年的休养生息，使得春茶芽饱满、色绿、叶软，富含维生素和氨基酸，使春茶香气清新宜人。

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所以越好的茶，茶氨酸含量越高，也就是甜度和鲜度越高，苦味越低，滑度越高。

劣质茶则相反，苦味高，对味蕾刺激大，会觉得浓。

越好的茶叶，含量越丰富但浸出速度越慢，这也是为什么高端茶最初几次冲泡都没有刺激性，反而耐冲泡的原因。

同时，越好的铁观音茶叶，茶香越香滑，风味、持久性、耐泡性越好。

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为什么要让劣质茶变浓

劣质茶一般意味着采摘较晚，海拔较低，树龄较新，生长环境较一般，物质含量较低。

其品种香气不明显，纯度不够，苦味更明显。为了消除这种类型的负面观感，我们会在制作过程中尽量减少苦味和涩味，让它多一点杂味，这样喝起来就会很浓。一点点。

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一杯铁观音好茶应该最大程度地保留它最吸引人的饱满、新鲜和香气特征。所以在制作过程中，会尽可能的保留它的原味，刚开始喝的时候影响没有那么强烈。

所以越好的茶，口感越顺滑，但香气越安静持久，口感越醇厚顺滑，越耐起泡。

The taste of Anxi Tieguanyin is relatively full, because the inner quality of Tieguanyin is richer.

The areas where Tieguanyin good tea grows are generally at higher altitudes, with abundant rainfall and fertile land.

These conditions are favorable for the growth and nutrient accumulation of tea plants.

These tea hills are filled with clouds and mists all year round, and the sunlight forms blue and blue light that is conducive to the absorption and utilization of plants under the diffuse reflection of clouds and mists, so that Tieguanyin tea can synthesize more alkaloids and phenolic substances.

This is one of the reasons why the tea has a strong taste.

At high altitudes, ultraviolet rays are strong, and nitrogen in the air is easily ionized and invades the soil, creating rich nutrient conditions for the growth and accumulation of tea trees.

The higher the altitude, the greater the temperature difference between day and night, which will speed up the circulation of tea tree's own nutrients in the body, promote growth, accumulate and store more nutrients.

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light

After understanding "fullness", let's talk about "thickness". The thickness is generally related to the brewing time and the amount of tea poured.

We often say light and strong, it is the feeling of the taste, not the fullness of the tea soup. Generally speaking, the better the tea, the stronger the aroma and the less irritation to the tongue.

Tieguanyin grows in the woods, shaded by tall trees around it, forming scattered light.

Tea tree is a shade tolerant plant. In shade conditions, the folding of tea leaves can be reduced or not, and the branches open into a horizontal shape. The aromatic substances are increased, the crude fiber content is reduced, the tenderness is lasting, the polyphenols are not much or not, and the various components in the fresh leaves are rich and harmonious, making the tea soup mellow, reducing bitterness, fragrant and delicious, and irritating. just small.

In simple terms, inferior tea has strong bitterness and astringency, and is very irritating, so it feels very strong.

Good tea has low bitterness and less irritation, so it feels light.

As far as the substances contained in Tieguanyin tea are concerned, the most important factors affecting the taste are tea polyphenols, caffeine, theanine and other aromatic substances.

For spring tea and autumn tea, buds and leaves: theanine content: spring > autumn, buds > leaves; tea polyphenol content: spring < autumn, buds < leaves; caffeine content: spring < autumn, buds > leaves This is also the reason why spring tea is generally used for good tea raw materials.

Spring tea tea tree is rich in nutrients, thick leaf flesh, high in aromatic substances and vitamins, fresh in taste, rich in aroma and solid in shape.

In addition, the temperature in spring is moderate and the rainfall is sufficient. After half a year of recuperation in winter, the tea trees make spring tea buds full, green in color, soft leaves, rich in vitamins and amino acids, and make the spring tea aroma fresh and pleasant.

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So the better the tea, the higher the theanine content, that is, the higher the sweetness and freshness, the lower the bitterness, and the higher the smoothness.

Inferior teas are on the contrary, with high bitterness, which stimulates the taste buds and makes them feel strong.

The better the tea, the richer the content but the slower the leaching speed, which is why the first few brews of high-end tea are not irritating, but are resistant to brewing.

At the same time, the better the Tieguanyin tea, the more fragrant and smooth the tea, the better the flavor, persistence and foam resistance.

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Why should poor quality tea be thickened?

Inferior tea generally means late picking, lower altitude, newer tree age, more general growth environment, and lower substance content.

The aroma of its varieties is not obvious, the purity is not enough, and the bitterness is more obvious. To counteract this type of negative perception, we try to minimize bitterness and astringency in the production process, and make it a little more off-flavor so that it tastes strong. A little bit.

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A good cup of Tieguanyin tea should retain its most appealing fullness, freshness and aroma characteristics to the greatest extent possible. Therefore, during the production process, it will retain its original flavor as much as possible, and the impact will not be so strong when you first drink it.

Therefore, the better the tea, the smoother the taste, but the quieter and lasting the aroma, the more mellow and smooth the taste, and the more resistant to foaming.