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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

铁观音知识大百科

  3
Issuing time:2022-04-11 11:25

 铁观音既不是红茶,也不是绿茶,属于乌龙茶。铁观音的发酵程度在45%-65%之间,我国将发酵程度在20%-70%的茶统称为半发酵茶,归属乌龙茶类,所以铁观音属于乌龙茶。



  我国北方不产茶叶,但是历来喜欢喝茶。比如说,老北京人最喜欢喝的茉莉花茶,就以香味独特而著称。而且茉莉花茶原产于福建福州,与铁观音同出于福建。所以,当清香型铁观音推向北方市场时,几乎没有受到任何阻拦,一路平推,不管达官贵人还是基层百姓,谁都喜欢喝,谁都愿意喝。高度市场化以后,销量大增,对铁观音的生产造成了极大的压力。传统铁观音种植和生产已经跟不上市场的需求速度。因此,在安溪周边很多茶农开始引种新的品种,大量使用化肥农药,利用新工艺做法,提高制茶效率,增加茶叶产量。


  2000年后,清香型铁观音开始被广大消费者所接受,市场行情开始走热。因此,安溪本地茶农大多改弦更张,抛弃传统工艺,采用新工艺做法,消青拖酸,制作清香型铁观音,推向市场。毕竟,新工艺更简化,制茶效率更高,省外市场需求更大。就像多年后雷军说的那句名言一样,只要站在风口上,猪都能飞起来。




  传统工艺的铁观音更有利于陈化转化为陈年铁观音。传统工艺的铁观音,绿叶红镶边,无论是做青还是焙火都非常到位,若不经心可能误以为岩茶。新工艺的铁观音,多是采用现在市场上 流行的轻发酵、清香化,更有甚者采用消青、拖酸等特殊做法,其实对于后期的转化是不利的。


  山寨铁观音(毛蟹):毛蟹的干茶上面会有很多毫毛,叶子边缘的锯齿尖锐,有点儿像鹰嘴,一说像蟹爪。梗圆形,头大尾尖,叶底圆小,中部宽,头尾尖,锯齿深,密、锐、而且向下钩,叶稍薄,主脉稍浮现。


  对于爱喝茶的朋友们来说,铁观音不会感到陌生,这是闽南茶区乌龙茶的代表之一,也是目前知名度比较高的一种茶叶品种哦!


  历史以来,从没有茶伤胃之说。以茶性来分,绿茶偏凉,红茶偏热,乌龙茶性平,传统铁观音发酵足够,养胃润肠。浓香型铁观音和发酵足够的清香型铁观音,有较多的茶色素(以茶黄素、茶红素为主),中国胃病专 业委员会近年来组织全国消化界开展了茶色素的临床应用研究取得了十分喜人的成果。因此浓香型铁观音比较养胃。提醒大家注意的是,那些所谓的拖酸、拖补型、消青的安溪铁观音,对胃肠是有伤害的。

Tieguanyin is neither black tea nor green tea, it belongs to oolong tea. The fermentation degree of Tieguanyin is between 45%-65%. In my country, teas with a fermentation degree of 20%-70% are collectively referred to as semi-fermented tea, which belongs to the category of oolong tea, so Tieguanyin belongs to oolong tea.




Northern my country does not produce tea, but we have always liked to drink tea. For example, jasmine tea, the favorite drink of old Beijingers, is known for its unique fragrance. Moreover, jasmine tea is native to Fuzhou, Fujian, and it is the same as Tieguanyin in Fujian. Therefore, when the fragrance-type Tieguanyin was introduced to the northern market, it was almost unobstructed and pushed all the way. No matter the dignitaries or the grassroots, everyone liked to drink it, and everyone was willing to drink it. After the high marketization, the sales volume increased greatly, which caused great pressure on the production of Tieguanyin. The traditional Tieguanyin planting and production have been unable to keep up with the market demand. Therefore, many tea farmers around Anxi began to introduce new varieties, use a lot of chemical fertilizers and pesticides, and use new techniques to improve the efficiency of tea production and increase the yield of tea.


After 2000, the fragrance-type Tieguanyin began to be accepted by consumers, and the market became hot. Therefore, most of the local tea farmers in Anxi changed their ways, abandoned traditional craftsmanship, and adopted new craftsmanship methods to eliminate green and sour, and produce fragrant Tieguanyin, which was introduced to the market. After all, the new process is simpler, the tea making efficiency is higher, and the market demand outside the province is greater. Just like Lei Jun's famous saying many years later, as long as you stand on the tuyere, pigs can fly.




The traditional craft of Tieguanyin is more conducive to the transformation of aging into aged Tieguanyin. Tieguanyin of traditional craftsmanship, with green leaves and red borders, is very good whether it is green or roasted. If you are not careful, you may mistake it for rock tea. The new technology of Tieguanyin mostly adopts the light fermentation and fragrance that are popular in the market now, and even some special methods such as eliminating green and dragging acid are used, which are actually unfavorable for the later transformation.


Shanzhai Tieguanyin (Hairy Crab): There are many hairs on the dried tea of the hairy crab, and the serrations on the edges of the leaves are sharp, a bit like an eagle's beak, or crab claws. The stalk is round, the head is large and the tail is pointed, the bottom of the leaf is round and small, the middle part is wide, the head and tail are pointed, the serrations are deep, dense, sharp, and hooked downward, the leaves are slightly thinner, and the main veins are slightly emergent.


For friends who love tea, Tieguanyin will not be unfamiliar. This is one of the representatives of oolong tea in the southern Fujian tea area, and it is also a relatively well-known tea variety at present!


In history, there has never been a saying that tea hurts the stomach. According to the tea properties, green tea is cooler, black tea is hotter, oolong tea is flat, and traditional Tieguanyin is fermented enough to nourish the stomach and moisten the intestines. Strong-flavored Tieguanyin and sufficiently fermented fresh-flavored Tieguanyin have more tea pigments (mainly theaflavin and thearubigin). The research has achieved very gratifying results. Therefore, the strong-flavor Tieguanyin is more nourishing for the stomach. Remind everyone to pay attention to the so-called Tieguanyin that drags acid, drags tonic, and eliminates blue, which is harmful to the stomach.


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