Login by: Register Login
Set Homepage | Favorite
 

首页             商城介绍         茶品展示        茶叶学堂         安溪铁观音        金骏眉         正山小种       大红袍       礼品茶      在线订购       联系我们

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

茶叶知识问道

  1
Issuing time:2022-04-29 14:23

1、春天喝花茶,夏天喝绿茶,秋天喝乌龙,冬天喝红茶,这个说法正确吗?


答:不是太准确。喝茶因根椐自身体质状况来喝。大的方向来说体寒的人莫喝寒性重的绿茶、菊花茶类。体热的人莫喝热性重的烘烤的红茶、大红袍之类。当然,气候的影响会导致一大部分人体质会相似,比如夏天天热喝点凉性解暑的绿茶类,但肠胃不好的人群要注意适量。


2、台湾茶和福建的茶怎么挺像的吗,如何来区分,哪个茶叶好呢?


答:台湾茶最早工艺来自福建,并且保留了福建传统的文化和工艺,古人云:橘在淮南为橘,生于淮北为枳。同样的蔬菜瓜果不同的土壤产出的都为不同。茶叶更是如此。



3、为什么有些茶如铁观音,要用沸水泡,又有些茶,如东方美人,在需要降温用85至90度的水冲泡呢?


冲泡温度和茶叶的状态老嫩有关,如东方美人,绿茶等采收的都是茶树的嫩芽,在冲泡时须要降温泡,以免茶叶烫伤从而影响茶汤风味。如明前的青菜(又称鸡毛菜)只要稍微热锅清炒即可,而秋冬的大青菜则须多煮煮。


而铁观音、冻顶乌龙茶、高山茶等,应采收的多为成熟茶叶,加上又是培火重的茶款,以高温冲泡效果较佳。


最简单的方法是:先辩别茶芽的老嫩,即叶嫩的茶叶选用90度左右水温;而叶片成熟些的茶叶用100度水温来冲泡可以。


4、别人送的茶叶,是否通过外包装可以判别茶价格和品质?


答:不能。茶叶是农产品,每个批次茶的数量,品质都会不同,但是包装却不能经常换,所以通过包装来判定茶的好坏是不行的。




5、茶发酵指的是?


发酵就是茶叶的氧化程度。如豆腐经过半发酵后变成臭豆腐,经全发酵后变成豆腐乳。与茶叶雷同,半发酵的称为乌龙茶,全发酵的称为红茶,不发酵的就是绿茶。


发酵会将茶叶内的蛋白质水解为氨基酸等可产生香气的物质,因此茶叶的发酵程度所产生的物理化学变化,会带出其丰富滋味,使半发酵茶具有变化多端的迷人气味与喉韵。


如是,但凡植物类因蛋白质、氨基酸等成分不同,经发酵均会产生不同的香气。


6、台湾哪个季节产的茶最好?


茶依四季分为春茶,夏茶,秋茶,冬茶。


在冬天的冷风吹拂下,生长缓慢,茶叶肥厚,内含物质较丰沛,一般来说,都会觉得冬茶最佳,春茶次之;但像东方美人,蜜香红茶,密香乌龙因为要等到夏天小绿叶蝉(着诞),以夏茶最佳;秋天,因为气候的变异大,茶品质的稳定性低,但若遇到日夜温差大的时候,茶叶内的高香成分出现,也会有(秋香)。




7、台湾地小产量有限,他们都不够喝,大陆人又怎能喝到正宗的台湾茶?


答:当然可以。首先台湾炎热的气候使得他们更爱喝凉茶,所以出现了众多吸引年轻人消费的奶茶饮品业和咖啡业。




而制作茶饮的原料是比较低级的茶叶。而真正有时间喝茶的大多为中老年人或者小资青年。


当然,台湾的高山茶一向全球有名,所以真正的好茶是不多的,数量有限,如阳澄湖的大闸蟹也都是外销,而在台湾却能吃到阳澄湖大闸蟹。同样,只要用心就可以吃到正宗的台湾茶。


8、生茶、熟茶怎么分?


生、熟之间其实是焙火的问题,好的烘培可以改变茶汤风味。这种未经焙火的茶即为生茶,如绿色的茶叶底大都为生茶,如清香型的铁观音,江南的绿茶,台湾的轻发酵的高山茶等。生茶喝起来是原汁原味。


熟茶的叶底普通偏棕、黄、红、黑。比如熟香型铁观音、冻顶乌龙,多属于中重烘培的熟茶。




8、茶水比例怎么抓?


每种茶叶需添加的分量不同,不过可以国际标准茶叶竞赛为标准;即150cc的热水加3克茶叶,泡五分钟,茶水比例,1:50;或以壶泡,将壶底铺满后,约泡一分钟左右,在依个人喜好调整。


备注:投茶量多出汤的速度快,投茶量少的话可晚一点出汤;不过,如果是做到位的好茶,即使是久泡或茶叶量放太多也不会太苦涩。


10、不同时期喝茶的味觉变化?


1、情绪紧张或者精力不集中时,茶香和回味有,但都不明显。所以建议在招待很多人时,不必选用太好太精致的茶叶。所以《黄山古集》中即有:一人得神,二人得趣,三人得味,六七人是名施茶。


2、烟酒过度,破坏了味觉,更糟糕则什么茶都一个味道,这时建议注意身体健康。孩子的味蕾是最敏感的,有时不知道自己的味觉时可以先从孩子那里感受茶的最原始的味道。


3、经常熬夜到第二天时,绝对不会喝出好味道的,很多朋友只有苦涩味。其实这时吃啥东西都一样,没有很好的味觉体验的。


4、喝茶之前所吃的食物对茶的味觉体验略为不同,吃咸的食物后喝茶,往往有意想不以的甜。吃酸性的水果后,会感受到茶的苦;刚洗过牙或者牙齿处于敏感时,喝茶时会觉得酸。


5、心情愉悦,精神比较放松,精力充沛的时候品茶方能知其全味。

1. Is it correct to drink scented tea in spring, green tea in summer, oolong in autumn and black tea in winter?


A: Not too accurate. Drinking tea is based on one's own physical condition. Generally speaking, people with cold body should not drink cold green tea and chrysanthemum tea. People with body heat should not drink hot roasted black tea, Dahongpao, etc. Of course, the influence of the climate will cause a large number of people to have similar physiques. For example, in the hot summer, drink some green tea that cools and relieves the heat, but people with bad stomach should pay attention to the appropriate amount.


2. How are Taiwanese teas and Fujian teas similar? How to distinguish them? Which tea is better?


Answer: The earliest craftsmanship of Taiwanese tea came from Fujian, and it has retained the traditional culture and craftsmanship of Fujian. The ancients said: oranges are oranges in Huainan, and oranges are born in Huaibei. Different soils produce the same vegetables and fruits differently. Even more so with tea.



3. Why do some teas, such as Tieguanyin, need to be brewed with boiling water, and some teas, such as Oriental Beauty, need to be brewed with water at 85 to 90 degrees to cool down?


The brewing temperature is related to the age and tenderness of the tea leaves. For example, Oriental Beauty, green tea, etc. are all harvested from the tender buds of the tea tree. When brewing, it is necessary to cool the temperature to prevent the tea leaves from being scalded and affecting the flavor of the tea soup. For example, the green vegetables (also known as chicken feathers) in the Ming Dynasty can be fried with a little heat, while the large green vegetables in autumn and winter need to be boiled more.


As for Tieguanyin, Dongding Oolong, Gaoshan tea, etc., the most mature teas that should be harvested are mature teas, and they are also heavy-fired teas, so the brewing effect at high temperature is better.


The easiest way is to distinguish the old and tender tea buds first, that is, the tea leaves with tender leaves should be brewed with a water temperature of about 90 degrees; while the tea leaves with more mature leaves can be brewed with a water temperature of 100 degrees.


4. Can the price and quality of tea sent by others be judged through the outer packaging?


Answer: No. Tea is an agricultural product, the quantity and quality of each batch of tea will be different, but the packaging cannot be changed frequently, so it is impossible to judge the quality of tea by packaging.




5. What is meant by tea fermentation?


Fermentation is the degree of oxidation of the tea leaves. For example, tofu becomes stinky tofu after semi-fermentation, and becomes fermented bean curd after full fermentation. Similar to tea, semi-fermented is called oolong tea, fully fermented is called black tea, and unfermented is called green tea.


Fermentation will hydrolyze the protein in the tea into amino acids and other substances that can produce aroma. Therefore, the physical and chemical changes produced by the degree of fermentation of the tea will bring out its rich taste, so that the semi-fermented tea has a varied and charming smell and throat.


If so, all plants will produce different aromas after fermentation due to different components such as protein and amino acid.


6. Which season of Taiwan produces the best tea?


Tea is divided into spring tea, summer tea, autumn tea and winter tea according to the four seasons.


Under the cold wind in winter, the growth is slow, the tea leaves are thick and rich in substances. Generally speaking, winter tea is considered the best, followed by spring tea; When the small green leafhopper (Zhidan) is in summer, summer tea is the best; in autumn, due to the large climate variability, the stability of tea quality is low, but if the temperature difference between day and night is large, the high aroma components in the tea will appear, which will also affect the quality of tea. There will be (Autumn Fragrance).




7. The small production in Taiwan is limited, and they don't have enough to drink. How can mainlanders drink authentic Taiwanese tea?


A: Of course you can. First of all, the hot climate in Taiwan makes them prefer to drink herbal tea, so there are many milk tea drinks and coffee industries that attract young people to consume.




The raw materials for making tea are relatively low-grade tea leaves. Most of the people who really have time to drink tea are middle-aged and elderly people or young bourgeoisie.


Of course, Taiwan's high mountain tea has always been famous all over the world, so there are not many real good teas, and the quantity is limited. For example, the hairy crabs of Yangcheng Lake are also exported, but you can eat Yangcheng Lake hairy crabs in Taiwan. Likewise, you can eat authentic Taiwanese tea as long as you pay attention.


8. How to distinguish raw tea and cooked tea?


Between raw and cooked, it is actually a matter of roasting, and good roasting can change the flavor of tea soup. This kind of unroasted tea is raw tea. For example, green tea leaves are mostly raw tea, such as the fragrance-type Tieguanyin, the green tea from Jiangnan, and the lightly fermented high mountain tea from Taiwan. Raw tea tastes authentic.


The leaves of cooked tea are generally brown, yellow, red and black. For example, cooked-flavor Tieguanyin and Dongding Oolong are mostly medium-to-heavy cooked teas.




8. How to grasp the ratio of tea to water?


The amount of tea to be added is different for each type of tea, but the international standard tea competition can be used as the standard; that is, 150cc of hot water and 3 grams of tea leaves, soak for five minutes, the ratio of tea to water, 1:50; , soak for about a minute or so, adjust according to personal preference.


Remarks: If the amount of tea is more, the soup will be produced faster. If the amount of tea is small, the soup will be produced later; however, if it is a good tea, it will not be too bitter even if it is brewed for a long time or if the amount of tea is too much.


10. Changes in the taste of tea drinking in different periods?


1. When emotional tension or lack of concentration, tea aroma and aftertaste are present, but not obvious. Therefore, it is recommended that when entertaining a lot of people, it is not necessary to choose tea that is too good or too delicate. Therefore, in the "Huangshan Ancient Collection", there is: one person obtains the god, two people enjoy the fun, three people enjoy the taste, and six or seven people are famous for tea.


2. Excessive tobacco and alcohol consumption destroys the sense of taste. Even worse, all tea tastes the same. At this time, it is recommended to pay attention to your health. Children's taste buds are the most sensitive, and sometimes when they don't know their own taste, they can first feel the most original taste of tea from children.


3. When you stay up late until the next day, you will never get a good taste. Many friends only have a bitter taste. In fact, what you eat at this time is the same, and there is no good taste experience.


4. The taste experience of tea is slightly different from the food eaten before drinking tea. Drinking tea after eating salty food often has unexpected sweetness. After eating acidic fruits, you will feel the bitterness of tea; when you have just cleaned your teeth or your teeth are sensitive, you will feel sour when drinking tea.


5. The mood is happy and the spirit is relatively relaxed. When you are full of energy, you can know the full flavor of tea.


在线客服
 
 
 
 

客服


扫描微信订购
 
 

微笑388.jpg

扫一扫微信咨询