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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

安溪铁观音的香从何而来?

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Issuing time:2022-04-18 18:26

安溪铁观音香气丰富,自然天成




研究表明,安溪铁观音所含的香气成分种类最为丰富,而且中、低沸点香气组分所占比重明显大于用其他品种茶树鲜叶制成的乌龙茶。




制作工艺,香气一脉相承




安溪铁观音的制作过程,紧紧围绕着香气开展,这也是导致香高味醇的重要原因。




炒青是破坏酶反应的过程,铁观音属于乌龙茶。乌龙茶是半发酵的茶,制作乌龙茶也是酶发酵反应的过程,所以,绿茶是纯粹的茶香,乌龙茶是化学反应的香,导致化学反应的前提是物理做功。跟红茶不一样的是,乌龙茶控制了发酵的时间,控制的标准就是香气,以香气最盛阶段作为停止发酵的时间依据--杀青。晒青,以蒸发水分,激活酶活性为目的。伴随水分蒸发,香气就容易溢出。一般要晒到“低头”(叶尖下垂),晒出香味。晒过头会影响摇青的香气出现,晒不足会出现生青味。摇青,破坏叶边,使叶子边缘部分损伤,茶多酚氧化聚合,部分香气成分游离出来。




发酵轻重,香气风格不同



发酵轻重是影响茶汤浓度的关键,也是造成铁观音香气风格的关键,我们经常说的花香、清香是轻发酵的结果。且低温复焙火,这样安溪铁观音的香气才高昂隽永。

Anxi Tieguanyin is rich in aroma and natural

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Studies have shown that Anxi Tieguanyin contains the most abundant types of aroma components, and the proportion of medium and low boiling point aroma components is significantly larger than that of oolong tea made from fresh leaves of other varieties of tea trees.




The production process, the aroma is in the same line

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The production process of Anxi Tieguanyin is closely related to the aroma, which is also an important reason for the high aroma and mellow taste.




Stir-fried green is the process of destroying the enzymatic reaction, and Tieguanyin belongs to oolong tea. Oolong tea is semi-fermented tea, and the production of oolong tea is also a process of enzymatic fermentation reaction. Therefore, green tea is pure tea fragrance, and oolong tea is the fragrance of chemical reaction. The premise of chemical reaction is physical work. Unlike black tea, oolong tea controls the fermentation time, and the standard of control is aroma, and the most prosperous stage of aroma is used as the time basis for stopping fermentation--fixing. The purpose of drying is to evaporate water and activate enzyme activity. As the water evaporates, the aroma tends to overflow. Generally, it is necessary to "bow the head" (the tip of the leaf droops) to expose the fragrance. Excessive sun exposure will affect the aroma of Shaoqing, and insufficient exposure will result in a greenish smell. Shake green, damage the leaf edge, make the leaf edge part damaged, tea polyphenols are oxidized and polymerized, and some aroma components are released.




Fermentation light and heavy, different aroma styles

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The degree of fermentation is the key to affecting the concentration of tea soup, and it is also the key to creating the aroma style. We often say that the floral fragrance and fragrance are the result of light fermentation. And low temperature re-roasting, so that the aroma of Anxi Tieguanyin is high and meaningful.


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