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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

正味铁观音知识大全

  1
Issuing time:2022-04-08 10:54

一、正味铁观音是怎么来的?


铁观音作为茶叶界中的顶级品种,铁观音业界的技术潮流变化是比较快的,从过去的传统茶再到轻发酵工艺的流行,轻发工艺随后又分化为正炒、消青、拖酸三种类别,其中消青又衍生“消正”、“消青拖”两个小类。这几种茶无论在外观、香气、口感方面都有较显著的风格差异。


1、正炒:干茶黛绿、色泽较暗不鲜活,正味铁观音视觉观感显得较差黑。


2、消青:干茶一般显砂绿,色泽鲜活度普遍较高,视觉观感较好。


3、消青拖:干茶多显青绿,色泽鲜活度普遍较高,观感与消青茶的差异并不是很大,因此较难从外观上区分。(但可以从干茶的香味上分辨)。



正味铁观音茶干


二、正味铁观音的香气特点


1、正炒:正炒茶盖碗香不显著,就算是上等品,第一泡盖碗香气也很弱(淡淡的幽香)、茶汤清澈透亮、茶水软,回甘强劲,香味淡淡但却很悠长,属于富有后劲的风格——但从香气来讲,正炒以幽香风格多见、强度也很难同消青产品相比。茶汤香气同样较为淡雅,风格含蓄多见。


2、消青:消青茶盖碗香明显,好的消青茶盖碗香霸气或者悠扬,上品盖香或风格张扬、或含蓄,但都很容易感知——优品香气高雅。但近几年盖香极尖锐、霸气的铁绝迹,接触过等级最高的茶品,香气为极幽细风格,香气一缕、极富穿透力。不过这类茶也极罕见,不建议追求。总体来说,消青茶容易做到盖香清晰高扬,茶友也最容易接受。


消正:香气跟正炒的茶比较类似,但是比正炒铁观音茶香气更容易让品饮者感受到。正味铁观音香气靠近正炒风格;消酸:洗茶后闻叶底,会有明显的酸香,这种酸香普遍令人愉快;一水后酸香消失,茶汤则不带酸味。


3、拖酸:酸味很明显,拖酸茶一般有明显的酸味,这种茶时间一长,酸味就会发臭,价值相对教低。现在很多铁观音爱好者很喜欢这类型的茶,拖酸茶一般有明显的拖味,这种茶有致命的缺陷,工艺没有保留的价值。


业内人士认为:论香气的高扬程度,拖酸排第一,消青排第二,正炒排第三;论香气的高雅程度:正炒排第一,消青第二(高阶品亦可并列第一),拖酸末流没法比。



正味铁观音叶底


三、正味铁观音口感特点


1、正炒:正味茶,口感很顺滑,回甘很强劲。入口很舒服,几杯下去满嘴都是茶。会有种一直想往里咽口水的感觉。


2、消青:口感较为浓烈,茶水柔细,回味甘不错,但是比正炒茶差些。因为香气高,所以市面上很多茶客喜欢这种茶。


3、拖酸:上等的这类型茶,口感也很好,品尝起来有酸酸的感觉,很多人都会把这种味道认为成观音韵,刚学喝铁观音的人都很容易接受这款茶,但是喝长了,对这款就没有原来那么多好感了。



正味铁观音汤色


四、正味铁观音茶叶底特点


1、正炒:普遍为暗黄绿色;


2、消青:墨绿色;


3、拖酸:普遍为墨绿色,光泽度好。


五、正味铁观音的制作工艺特点


1、正炒:采摘后第二天上午炒制,采用重晒多摇、长间隔的处理,发酵度比较适中。正炒茶的制作方法基本延续传统观音的工艺。


2、消青:采摘后第二天中午到晚上炒制,中午时分制作为消正,下午制作的为消酸。


3、拖酸:采摘后第三天凌晨炒制,摇青程度最轻。



消青铁观音茶干


六、正味铁观音的发酵程度


从制作工艺上来说,正味铁观音属于发酵比较足的茶品,发酵度达到30%左右,在颜色上和我们平常看到的一些翠绿颜色的铁观音大相径庭,严格来说。正味铁观音的外观颜色以黑青色为主,看着略带白皙感,此特征毛茶尤其明显,优质的正味铁观音不但黑青暗绿且油亮有光泽,俗话叫“乌油饱水”。


七、正味铁观音树种要求


铁观音产自安溪,茶园大军正在逐渐壮大。一些不符合条件的茶园也是滥竽充数。低海拔的茶园以及种植在稻田里的茶园,包括周边县市,这些不具备安溪铁观音适宜种植生长的地区,制作的铁观音具备不了铁观音的品种特征。这些生产的茶叶,因为质量不好经不起重摇重发酵,转而采用消青、拖酸制作工艺以掩盖缺点。


而回归传统制作工艺,恰好可以对低海拔、“田青”与中高海拔的铁观音,安溪县内与县外的铁观音进行一定的区隔。值得一提的是,“田青”是制作不了正味铁观音的,因此正味铁观音的树种也并没有我们想象中的那么多了,打着安溪口号的铁观音是否具有真实性,仁者见仁智者见智。

1. How did Zhengwei Tieguanyin come from?


Tieguanyin is the top variety in the tea industry. The technological trend of the Tieguanyin industry is changing relatively fast. From the traditional tea in the past to the popularity of light fermentation technology, the light hair technology has been divided into positive stir-frying, green tea, and acid dragging. There are three categories, among which Xiaoqing derives two sub-categories, "Xiaozheng" and "Xiaoqing dragging". These types of teas have significant style differences in appearance, aroma and taste.


1. Stir-frying: The dry tea is dark green, the color is dark and not fresh, and the visual perception of Tieguanyin is poor and dark.


2. Elimination of green: dry tea is generally sandy green, the color and luster are generally high, and the visual perception is better.


3. Xiaoqing drag: dry tea is mostly green, and the color and luster are generally high. The difference between the appearance and the Xiaoqing tea is not very large, so it is difficult to distinguish from the appearance. (But it can be distinguished from the aroma of dry tea).



Zhengwei Tieguanyin dry tea


2. The aroma characteristics of Zhengwei Tieguanyin


1. Stir-frying: The aroma of the stir-frying tea bowl is not obvious. Even if it is a high-quality product, the aroma of the first brewing bowl is also very weak (a faint fragrance), the tea soup is clear and translucent, the tea water is soft, the sweetness is strong, and the fragrance is light but very long. , belongs to the style with stamina - but in terms of aroma, it is more common to stir-fry with a delicate fragrance, and its strength is difficult to compare with Xiaoqing products. The aroma of tea soup is also more elegant, and the style is more subtle.


2. Xiaoqing: Xiaoqing tea has obvious fragrance, good Xiaoqing tea has a domineering or melodious fragrance, and top-grade tea has a flamboyant or subtle style, but it is easy to perceive - excellent fragrance is elegant. However, in recent years, the extremely sharp and domineering iron of Gaixiang has disappeared, and I have come into contact with the highest-grade tea products. However, this type of tea is also extremely rare, and it is not recommended to pursue it. Generally speaking, Xiaoqing tea is easy to achieve clear and high fragrance, and it is also the easiest for tea lovers to accept.


Xiaozheng: The aroma is similar to that of fried tea, but it is easier for the drinker to feel than the aroma of fried tea. The aroma of Zhengwei Tieguanyin is close to the style of stir-frying; acid elimination: after washing the tea, if you smell the bottom of the leaves, there will be a clear sour aroma, which is generally pleasant; after water, the sour aroma disappears, and the tea soup is not sour.


3. Tow sour: The sour taste is obvious. Tow sour tea generally has obvious sour taste. The sour taste will stink after a long time of this kind of tea, and the value is relatively low. Nowadays, many Tieguanyin lovers like this type of tea very much. The sour tea generally has obvious dragging flavor. This kind of tea has fatal flaws, and the craftsmanship has no reserved value.


People in the industry believe that: in terms of the high degree of aroma, dragging acid ranks first, eliminating green ranks second, and frying is third; in terms of the elegance of aroma: Zheng frying ranks first, and Xiaoqing ranks second (high-end products can also be tied for the first place). 1), there is no comparison between dragging the acid and the end of the stream.



True taste Tieguanyin leaf bottom


3. The taste characteristics of Zhengwei Tieguanyin


1. Stir-fried: Zhengwei tea, the taste is very smooth, and the sweetness is very strong. The entrance is very comfortable, and the mouth is full of tea after a few cups. There will be a feeling of wanting to swallow all the time.


2. Xiaoqing: The taste is relatively strong, the tea is soft and delicate, and the aftertaste is good, but it is worse than the fried tea. Because of its high aroma, many tea drinkers in the market like this tea.


3. Sour: This type of tea has a very good taste and has a sour taste. Many people think of this taste as Guanyin rhyme. People who have just learned to drink Tieguanyin can easily accept this type of tea. Tea, but after drinking it for a long time, I don't like it as much as it used to.



Zhengwei Tieguanyin Soup


Fourth, the characteristics of the bottom of the authentic Tieguanyin tea


1. Stir-frying: generally dark yellow-green;


2. Elimination of green: dark green;


3. Towing acid: generally dark green with good gloss.


Five, the production process characteristics of Zhengwei Tieguanyin


1. Stir-frying: stir-frying in the morning after picking, using heavy drying, multiple shaking, and long intervals, the fermentation degree is relatively moderate. The production method of Zhengchao tea basically continues the traditional craftsmanship of Guanyin.


2. Xiaoqing: stir fry from noon to evening on the se


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