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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

铁观音如何冲泡

  2
Issuing time:2022-04-20 22:17

铁观音富有茶趣,从香气到音韵...泡茶也有点讲究。


以一个150ml的泡茶用具为例。保证口感安全,比例为1: 30,茶量不少于6.5g,泡茶推荐矿泉水,水温必须是100℃开水。


原因有二:第一,所有的乌龙茶都必须烘焙;第二,所有的乌龙茶必须是香的。



为了刺激茶的香气和味道,你必须用开水。铁观音是球形茶,紫砂壶不能太宽,但宽了,香味就散了。应该是封闭的、大腹便便的,壁要有一定的厚度。


接下来,只要记住几个四个字的秘诀:快进快出,汤快出,不冷不热。


前两个大家应该都懂。后者是什么意思?品尝铁观音时,温度要比红茶略高,最好在45~55℃,因为这个温度可以体验到香、韵、甜、润!


幽深的茶香,妙不可言的韵,醇、甜、鲜、滑的口感,这就是铁观音的魅力。


铁观音的茶趣


铁观音一直是很多人误解的茶。




误解在哪里?误会是绿茶!




这里有趣的地方在于有些人对茶叶分类的误解:茶叶不是简单的按照颜色分类,茶叶分类的依据是制作方法,也就是工艺。




而铁观音,是真正的乌龙茶工艺,要摇,要烤。事实上,铁观音的传统工艺和新技术有很大的不同。


一般铁观音这种新技术,都是在封闭的空间里用空调保持低温,以保留茶叶和茶汤的青绿色泽和稍纵即逝的“花香”,往往很难让茶叶彻底绿起来。


如果绿茶不到位,不管是铁观音还是其他乌龙茶,不管烘焙的轻重,对胃的刺激基本还是有的。


另一方面,如果做青到位,里面所含的刺激性成分会被充分氧化,再大的烤火,胃的负担也会减轻很多。



浓香型,香醇


兰香和观音韵是铁观音的重要特征,香与味一脉相承,融为一体。


铁观音的香气来源于品种、地域、工艺。与其他单一品种相比,其多样性、丰富性和刺激性也具有特殊性。


比如铁观音有三种香型,常见的有清香型和浓香型。


香的铁观音往往比香的铁观音更深更有味道。


浓香型铁观音是一种传统口味,是一种朴素经典口味的延续。



从技术上来说,浓香型铁观音的火候很精致。一个有经验的制茶师需要掌握好恰到好处的烘焙温度和度,不要太多,也不要太多,做到足够“熟”和“温”,而不是“过火”和“焦”。


浓香型铁观音因气温不同分为轻火、中火、老火;因为烘焙的材料不同,可以分为炭烤型和烘焙型,产生不同的香味,所以有经验的爱茶人士应该可以享受到不同的愉悦口感。



烘焙后的茶叶,儿茶素等。会转化,糖化会将多糖转化为单糖,含有100多种香气物质。


因此,浓香型铁观音味浓,甘甜温润,提神益思,能滋养人体阳气;富含蛋白质和糖分,能产生热量,暖胃,补充能量。

Tieguanyin is rich in tea interest, from aroma to rhyme ... Tea making is also a bit particular.


Take a 150ml tea making appliance as an example. To ensure a safe taste, the ratio is 1: 30, and the amount of tea is not less than 6.5g. Mineral water is recommended for making tea, and the water temperature must be 100℃ boiling water.


There are two reasons: First, all oolong tea must be baked; Second, all oolong tea must be fragrant.



To stimulate the aroma and taste of tea, you must use boiling water. Tieguanyin is a spherical tea, and the teapot should not be too wide, but if it is wide, the fragrance will be dispersed. It should be closed and wide-bellied, and the wall should have a certain thickness.


Next, just remember a few four-word secrets: fast in and out, soup out, lukewarm.


The first two should be understood by everyone. What does the latter mean? When tasting Tieguanyin, the temperature should be slightly higher than that of black tea, preferably at 45~55℃, because this temperature can experience the fragrance, rhyme, sweetness and moistening!


The profound tea fragrance, the wonderful rhyme, the mellow, sweet, fresh and slippery taste, which is the charm of Tieguanyin.


Tieguanyin's tea interest


Tieguanyin has always been a tea misunderstood by many people.




Where is the misunderstanding? Misunderstanding it is green tea!




The interesting thing here lies in some people's misunderstanding of tea classification: tea is not simply classified according to color, but the basis of tea classification is the production method, that is, the technology.




Tieguanyin, however, is a genuine oolong tea process, which has to be shaken and baked. In fact, the traditional technique of Tieguanyin is very different from the new technique.


Generally, Tieguanyin, a new technology, uses air conditioning to keep low temperature in a closed space, so as to retain the greenish color and fleeting "flower fragrance" of tea leaves and tea soup, and it is often difficult to make tea green thoroughly.


If the green tea is not in place, whether it is Tieguanyin or other oolong tea, regardless of the severity of baking, the irritation to the stomach is basically still there.


On the other hand, if you do green in place, the stimulating ingredients contained in it will be fully oxidized, and the burden on the stomach will be much reduced no matter how heavy the baking fire is.



Luzhou-flavor, fragrant and mellow


Orchid fragrance and Guanyin rhyme are the important features of Tieguanyin, and the aroma and taste are in the same strain and integrated.


The aroma of Tieguanyin comes from variety, region and craft. Compared with other single varieties, its diversity, richness and irritation are also special.


For example, Tieguanyin has three fragrance types, and the common ones are faint scent type and strong fragrance type.


The fragrant Tieguanyin is often deeper and more flavorful than the fragrant Tieguanyin.


Luzhou-flavor Tieguanyin is a traditional taste and a continuation of a simple classic taste.



Technically speaking, Luzhou-flavor Tieguanyin is exquisite in its temperature. It is necessary for an experienced tea maker to master the baking temperature and degree just right, not too much, not too much, so as to be "ripe" and "warm" enough, not "over-heated" or "burnt".


Luzhou-flavor Tieguanyin is divided into light fire, medium fire and old fire due to different temperatures; Because the baking materials are different, they can be divided into charcoal baking type and baking type, resulting in different fragrance, so experienced tea lovers should be able to enjoy different pleasant tastes.



After baking, tea leaves, catechins, etc. will be transformed, and saccharification will transform polysaccharides into monosaccharides, containing more than 100 kinds of aroma substances.


Therefore, Luzhou-flavor Tieguanyin is strong, sweet and warm, refreshing and beneficial to thinking, and can nourish the yang of human body; Rich in protein and sugar, it can generate heat, warm the stomach and replenish energy.


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