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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

铁观音选购知识 色、香、味、形 韵

  3
Issuing time:2022-04-06 09:09

铁观音干茶的颜色,我们先看干茶颗粒的颜色——现实中,轻度发酵的铁观音干茶是青鲜的,颜色偏深或偏深。闪亮的蛙皮色,明显比轻度发酵的观音要深。此外,两者在干茶颗粒方面也有区别:高档轻发酵观音需要使用新枞、三叶、一枝茶绿叶。叶子更小,产生的茶叶颗粒自然更小。


老枞树茶树成熟的叶表面往往对采摘过程不是很讲究,产生的铁观音茶叶颗粒又大又重,落在盘子里会发出声音——所谓“重如铁”的美誉由此而来。当然,市面上的情况可能千差万别,但总的来说,因为铁观音已经转向轻发酵工艺,市面上的高档产品基本都属于这种风格;培养基发酵法的产品目前大多是分级的。更低,至于优质的中发酵茶,现实中越来越少。



闻一闻干茶的香气就干茶的茶香而言,轻发酵茶和中发酵茶有很大的区别:优质的轻发酵观音干茶能闻到非常明显的兰花香,而中发酵茶有怡人的茶香,但其风格不同,如果比较,区别就很明显了。经过酿造后,这种差异会进一步放大:优质轻度发酵的观音兰,香气明显,特征突出,给人强烈的感觉和印象,这是其受欢迎的主要原因;而且发酵的观音茶香气也高,但是它的兰花香不是很明显,也很难卖个好价钱。久而久之,茶农就不愿意做了。如果要从嗅觉和味觉上区分两者,其实只有汤是冲泡出来的。当然,低品质的轻发酵茶往往香气很淡,更多的是完全没有香气,而低品质的中发酵茶至少可以保持一种高品质的茶香,即使是焙炒。香气。



茶汤的味道是优质的轻发酵观音。入口顺滑,兰花茶的香气能在口中体现出来。进入喉咙后,甜甜的香味就出现了。饮用高级轻发酵茶往往给人一种非常美妙的体验,即使它有味道,缺点是更轻,更不醇厚,但优势也是极其明显的——它之所以能够广泛流行,不是徒劳的。相对来说,中发酵的观音表现适中,很难感受到特别顺滑的口感。大部分时候喝茶的时候,嘴里不会感觉到任何兰花香气;但它的优点是味道很浓,适合口味重的人,喝起来很方便。后期的甜和甜更明显,受到很多人的青睐。另外,口味清淡的人是最容易接受轻度发酵观音的群体——但是,如果轻度发酵茶的品质不好,那就几乎没有香味,有明显的涩味,没有甜味。形容一下还不错;而低质的中发酵茶至少闻起来还不错,虽然有苦味,但味道很浓。还值得一提的是高级轻度发酵铁观音茶的鲜味和酸味,这些都是最初的中国发酵铁观音茶所没有的。所谓的鲜味,一般人都能从字面上理解。现实中的高档铁观音是用新枞的绿叶,三叶一枝型茶制作而成,发酵很轻。有点接近绿茶的鲜味。至于酸味,一般人喝了很难理解,为什么高端茶会有这么酸的味道好吗?而且这种问题应该说在茶行业也很常见。现实中,高档轻发酵铁观音确实有爽口的酸味,也成为衡量是否为高档茶的重要指标。这种酸味是铁观音特有的,也是轻度发酵的结果。没有这种酸味,喝完之后的甜味感觉不会很明显!在这里,我想起宋代表演学者朱在《以茶喻物理》中的一段话:“本来是甜的东西,吃起来是酸的;苦是吃出来的,却是甜的。茶本来就苦,但吃了就甜了。”用这句话让我们更容易理解酸味。当然,所谓的酸味纯属加工出来的

Looking at the color of dry tea, we first look at the color of the dry tea particles - in reality, the lightly fermented Tieguanyin dry tea is green and fresh, and the color is darker or darker. Shiny and frog-skin-colored, it is noticeably darker than the lightly fermented Guanyin. In addition, there are also differences between the two in terms of dry tea particles: high-grade light-fermented Guanyin requires the use of new fir, three-leaf and one-branch tea green leaves. The leaves are smaller, and the resulting tea particles are naturally smaller. The mature leaf surface of the old fir tea tree is often not very particular about the picking process, and the resulting tea particles are large and heavy, and it will sound when it falls on the plate - the so-called "heavy as iron" reputation comes from this. Of course, the situation in the market may vary widely, but in general, because Tieguanyin has turned to light fermentation technology, the high-grade products on the market basically belong to this style; the products of the medium-fermentation method are currently mostly graded. Lower, as for high-quality medium-fermented tea, there are fewer and fewer in reality.



Smell the aroma of dry tea In terms of the tea aroma of dry tea, there is a big difference between light-fermented tea and medium-fermented tea: high-quality light-fermented Guanyin dry tea can smell a very obvious orchid fragrance, while medium-fermented tea has a pleasant tea fragrance, but its style Different, if compared, the difference is obvious. After brewing, this difference will be further magnified: the high-quality lightly fermented Guanyin orchid has obvious fragrance and outstanding characteristics, giving people a strong feeling and impression, which is the main reason for its popularity; and the fermented Guanyin tea fragrance is also High, but its orchid fragrance is not very obvious, and it is also difficult to sell at a good price. Over time, tea farmers are reluctant to do it. If you want to distinguish the two from the sense of smell and taste, only the soup is actually brewed. Of course, low-quality light-fermented teas tend to have a very weak aroma, and more of them have no aroma at all, while poor-quality medium-fermented teas can at least maintain a high-quality tea that smells good, even if it is roasted. aroma.



The taste of tea soup is high-quality light-fermented Guanyin. The entrance is smooth, and the aroma of orchid tea can be reflected in the mouth. After entering the throat, the sweet fragrance appears. Drinking high-grade light-fermented tea often gives people a very wonderful experience, even if it has a taste The flaws are lighter and less mellow, but the advantages are also extremely obvious-the reason why it can be widely popular is not in vain. Relatively speaking, the medium-fermented Guanyin has a moderate performance, and it is difficult to feel a special smooth mouth. Most of the time when drinking tea, you will not feel any orchid aroma in the mouth; but its advantage is that it has a strong taste, suitable for people with heavy tastes, and it is easy to drink. The later sweetness and sweetness are more obvious, which are favored by many people. In addition, those with light taste are the most receptive groups to accept lightly fermented Guanyin - however, if the quality of lightly fermented tea is not good, it is almost unscented, with obvious astringency and no sweetness. It is not bad to describe it; and the low-quality medium-fermented tea at least smells good, and although it has a bitter taste, it has a strong taste. It is also worth mentioning about the umami and sour taste of high-grade lightly fermented Tieguanyin tea, which are not found in the original Chinese-fermented Tieguanyin tea. The so-called umami can be understood literally by most people. In reality, the high-grade Tieguanyin is made from the green leaves of the new fir, three-leaf and one-branch type tea, and the fermentation is very light. Somewhat closer to the umami of green tea. As for the sour taste, it is difficult for most people to drink it and understand, why does high-end tea have such a sour taste, okay? And this kind of question should be said that it is also very common in the tea industry. In reality, high-grade lightly fermented Tieguanyin does have a refreshing sour taste, and it has become an important indicator to measure whether it is a high-grade tea. This sour taste is unique to Tieguanyin and is also the result of light fermentation. Without this sour taste, the feeling of sweetness after drinking will not be very obvious! Here, I am reminded of a passage in "Using Tea as a Metaphor for Physics" written by Zhu Xi, an acting scholar of the Song Dynasty: "Things that are sweet are sour when eaten; bitter is eaten but sweet. Tea is inherently bitter, but when eaten, it is sweet. "Use this sentence to make it easier for us to understand the sourness. Of course, the so-called sour taste processed by purely human factors is another matter.



It is often said that light fermented tea is not as durable as medium fermented tea. In fact, this is a misunderstanding - people who hold this view are mostly people with heavy tastes. In fact, the degree of bubble resistance of tea depends on the amount of tea extracts. Lightly fermented Guanyin uses relatively tender new fir tea greens. The leaves are often hypertrophic, and the extracts are also large. The degree of bubble resistance is very good. You can still smell the distinct fragrance of orchid; but if the taste is heavy, it will lose the taste after a few bubbles, so I think lightly fermented Guanyin is not resistant to bubbles. On the contrary, the middle-fermented Guanyin uses older tea greens. In addition, the tea greens produced by the old fir tea trees have thinner leaves and naturally less extracts. Basically, after four or five brewing, the bottom of the leaves has a watery smell. , but because the taste is strong, you can brew several more consecutive bubbles... In fact, it is enough to see the amount of tea placed in the bubble resistance: the amount of tea placed in the light-fermented Guanyin generally covers a little more than the bottom of the gaiwan, while the medium-fermented Guanyin The habit of setting the amount of tea is 1/3 of that of the gaiwan. To put it more scientifically, the light-fermented Guanyin actually has better foam resistance and the orchid tea fragrance lasts longer. Of course, this is only suitable for those who like light-fermented tea. It is difficult to maintain the aroma of medium fermented tea, but the taste of tea can be maintained for a long time, of course, it depends on the importance of personal taste.



The bottom of the leaves after brewing The bottom of the leaves of high-quality Tieguanyin after brewing feels like a satin surface, with good gloss and thick leaves, while malnourished tea greens have less luster, lack of elasticity, and thin leaves. If the difference between light and medium fermented Tieguanyin leaf bottoms, it should be the color and the integrity of the leaf bottom: the color and luster of lightly fermented Tieguanyin leaves feel more green, and the "green leaf with red border" has almost become the history of Guanyin. The degree of quality is also poor, especially in high-end tea leaves, it is difficult to see uniform leaves in reality; while the bottom of medium-fermented tea is close to "natural yellow + light brown", and high-end medium-fermented tea also has obvious "green leaf red edging" , the leaves are even, but it is difficult to find in reality.



The color of the tea soup In reality, the lightly fermented Guanyin is mostly green, but there are also golden yellow ones. Generally speaking, it cannot be separated from the category of "green" as beauty; the transparency is generally very good - but after too much brewing, the tea water It tends to turn yellow; and the middle-fermented Guanyin will definitely not have any green, mostly golden or orange. Of course, different grades of tea are often very different in terms of transparency and color.


Article classification: 铁观音
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