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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
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铁观音有什么突出的特点?铁观音分几季采制?铁观音制作流程是什么?

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Issuing time:2022-04-28 11:52

铁观音有什么突出的特点?


外形上,铁观音颗粒圆整重实,呈“蜻蜓头”状,色泽乌黑油润,砂绿明显,传统工艺有“绿叶红镶边”,但新工艺铁观音已见不到红边。



内质上,香气浓郁持久,带有兰花香等清香味,茶汤金黄透亮,滋味醇厚,鲜爽回甘。




铁观音分几季采制?


春茶:谷雨至立夏(4月中下旬—5月上旬)


夏茶:夏至至小暑(6月中下旬—7月上旬)


暑茶:立秋至处暑(8月上旬—8月下旬)


秋茶:秋分至寒露(9月下旬—10月上旬)




不同季节的铁观音有什么特点?


春季气候温暖,水分、温度适宜,鲜叶内的各种成分含量丰富,因此茶汤内质丰富,滋味上醇厚鲜爽。



夏季气温高,光合作用强,鲜叶中的多酚类比例增多,因此滋味偏淡且涩口,香气略粗老,品质较次。



秋季气候日照长,有利于茶树生长,气温稍低也有利于鲜叶中芳香物质的形成,故而秋茶香气特别高。 




铁观音的“春水秋香”是什么意思?


春秋两季是铁观音最重要的茶季,基本占了全年产量的80%。



春茶韵味悠长,茶汤淡雅含蓄;秋茶香气高远,茶汤粗犷张扬。不要问春秋铁观音到底哪个好,俗话说“春水秋香”,意思是春季铁观音茶汤层次更胜一筹,而秋茶则是香气突出,各有千秋。




铁观音基本制作流程是什么?


铁观音制作十分精细,有“好喝不好制”之说,包括采摘、初制、精制三部分。



采摘要掌握采摘期、采摘标准和采摘技术;


初制要精通晒青、凉青、摇青、炒青、揉捻、初烘、包揉、复烘、复包揉、烘干10道工序;


精制要把握筛分、拣剔、拼堆、烘焙、摊凉、包装6道工序。



传统与新工艺铁观音区别在哪?


传统铁观音也叫浓香型铁观音。发酵和烘焙稍重,具有“香、浓、醇、甘”等特点,色泽乌润,汤色金黄,带花香和熟果甜香,滋味厚重,相对清香型而言,浓香型铁观音性质更温和。



新工艺铁观音也叫清香型铁观音。发酵和烘焙较轻,颜色翠绿,汤水清绿,呈花香和清香,口感比较清淡、舌尖略带微甜。清香型铁观音性凉,体质虚寒或有肠胃疾病的朋友建议少喝。




如何泡好一杯铁观音?


1、选择瓷质盖碗冲泡高香更足,使用紫砂壶冲泡口感更佳。



2、铁观音是颗粒形的,正式冲泡前需要润茶,润至茶叶稍微舒展即可,避免损失太多滋味。



3、沸水悬壶高冲,激发茶香,前几泡浸泡时间不宜太久,尤其是清香型铁观音。后几泡应视茶的耐泡度适当延长冲泡时间。



4、出汤时需要把水滴干净,不能有水残留在壶内(俗称“留根”),否则茶汤不够鲜爽。



5、冲泡铁观音建议不用茶滤,香气口感更佳。

What are the outstanding features of Tieguanyin?


In terms of appearance, Tieguanyin particles are round, solid and solid, in the shape of a "dragonfly head". The color is black and oily, and the sandy green is obvious. The traditional craft has "green leaves and red edges", but the new craft Tieguanyin has no red edges.




In terms of inner quality, the aroma is strong and lasting, with a clear fragrance such as orchid fragrance, the tea soup is golden and translucent, the taste is mellow, fresh and sweet.




How many seasons is Tieguanyin produced?


Spring Tea: Grain Rain to Beginning of Summer (mid-late April-early May)


Summer Tea: Summer Solstice to Little Heat (mid-late June to early July)


Summer Tea: From the beginning of autumn to the end of summer (early August to late August)


Autumn Tea: Autumn Equinox to Cold Dew (late September to early October)




What are the characteristics of Tieguanyin in different seasons?


In spring, the climate is warm, the moisture and temperature are suitable, and the contents of various components in the fresh leaves are rich, so the tea soup is rich in internal quality and mellow and fresh in taste.




In summer, the temperature is high, the photosynthesis is strong, and the proportion of polyphenols in the fresh leaves increases, so the taste is mild and astringent, the aroma is slightly coarse and old, and the quality is inferior.




In autumn, the sunshine is long, which is conducive to the growth of tea trees, and the slightly lower temperature is also conducive to the formation of aromatic substances in fresh leaves, so the aroma of autumn tea is particularly high.




What does Tieguanyin's "spring water and autumn fragrance" mean?


Spring and autumn are the most important tea seasons for Tieguanyin, accounting for 80% of the annual output.




Spring tea has a long flavor, and the tea soup is elegant and subtle; autumn tea has a high aroma, and the tea soup is rough and publicized. Don't ask which is the best Tieguanyin in Spring and Autumn. As the saying goes, "Spring Water and Autumn Fragrance", which means that the Tieguanyin tea soup in spring is better in level, while the autumn tea has a prominent aroma, and each has its own merits.




What is the basic production process of Tieguanyin?


The production of Tieguanyin is very delicate, and there is a saying that "it's good to drink and not to make", including three parts: picking, primary production, and refining.




Picking abstracts Master picking period, picking standards and picking techniques;


The primary production should be proficient in 10 processes of drying, cooling, shaking, frying, rolling, initial baking, wrapping, re-baking, re-packing, and drying;


Refining should grasp the 6 processes of sieving, picking, stacking, baking, cooling, and packaging.



What is the difference between traditional and new Tieguanyin?


Traditional Tieguanyin is also called Luzhou-flavored Tieguanyin. Fermentation and baking are slightly heavy, with the characteristics of "fragrant, thick, mellow, sweet", etc., the color is dark, the soup color is golden, with floral and ripe fruit sweetness, and the taste is thick. Compared with the light-flavor type, the strong-flavor type Tieguanyin is more mild .




The new craft Tieguanyin is also called the fragrance-type Tieguanyin. The fermentation and baking are light, the color is emerald green, the soup is clear and green, with a floral fragrance and fragrance, the taste is relatively light, and the tip of the tongue is slightly sweet. Fragrant Tieguanyin is cool in nature, and friends with deficient constitution or gastrointestinal diseases are advised to drink less.




How to make a cup of Tieguanyin?


1. It is more fragrant to choose a porcelain covered bowl to brew, and it is better to use a purple clay pot to brew.




2. Tieguanyin is granular. Before brewing, the tea needs to be moistened until the tea leaves are slightly stretched to avoid losing too much flavor.




3. The boiling water hangs the pot with high flushing to stimulate the fragrance of the tea. The soaking time of the first few bubbles should not be too long, especially the fragrance type Tieguanyin. After several brews, the brewing time should be appropriately extended depending on the foam resistance of the tea.




4. When the soup is out, it is necessary to clean the water droplets, and there should be no water left in the pot (commonly known as "remaining roots"), otherwise the tea soup will not be fresh enough.




5. It is recommended not to use tea filter when brewing Tieguanyin, the aroma and taste are better.


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