铁观音好茶推荐 清香型、浓香型、陈香型

“铁观音”的特别，在于铁观音即是茶叶名，也是品种名，其树种为传统高香品种，特别适合制作乌龙茶。铁观音作为中国十大名茶之一，独具"观音韵"。“铁观音”，冲泡后叶片展开似观音脸，颗颗紧实、饱满。铁观音带有乌龙茶三大特征：即滋味醇、香气高、耐冲泡。

铁观音可细分为三类：清香型、浓香型、陈香型。

01

清香型铁观音：色泽翠，汤色蜜绿，香气呈清新的兰花香，滋味清新、醇正。

02

浓香型铁观音：色泽砂绿带红色，汤色金黄，香气呈花香、炒米香，滋味醇厚、爽滑。

03

陈香型铁观音：又称老铁，经由5年以上储存所得，色泽乌褐，汤色为明艳的橙色，陈香明显，滋味醇和、甘甜。

福建安溪，作为铁观音的发源地、核心产区，有着得天独厚的自然气候，茶树品质优良。

正是来源于铁观音优质茶园产地，干茶外形条索厚实、紧结匀整、色泽砂绿、颗粒均匀。清香雅韵，冲泡后有天然的兰香，滋味纯浓,香气馥郁持久，有"七泡有余香"之誉，叶底色泽油润，柔软绸面，自然伸展。

此款铁观音在冲泡的时候，建议用100℃开水冲泡，建议茶与水的比例为7克：150毫升，前3泡出汤需多等几秒，让茶叶泡开之后要快出汤，从而避免茶汤偏涩。为了满足这点，茶具选择时候也有技巧，茶具的选择，尽量选能快出汤的类型，如盖碗、茶水分离杯等茶具，而像小嘴的紫砂壶，出汤较慢，因此不建议用它泡铁观音喝。百茶帮一品铁观音，好滋味不容错过。

The special feature of "Tieguanyin" is that Tieguanyin is not only the name of tea, but also the name of the variety. As one of the top ten famous teas in China, Tieguanyin has a unique "Guanyin rhyme". "Tieguanyin", after brewing, the leaves unfold like the face of Guanyin, and the leaves are firm and full. Tieguanyin has three major characteristics of oolong tea: mellow taste, high aroma, and resistance to brewing.

Tieguanyin can be subdivided into three categories: light fragrance, strong fragrance, and old fragrance.

01

Fragrant Tieguanyin: Green in color, honey-green in soup, fresh orchid in aroma, fresh and mellow in taste.

02

Strong-flavor Tieguanyin: The color is sandy green with red, the soup color is golden, the aroma is floral, fried rice, and the taste is mellow and smooth.

03

Chenxiang type Tieguanyin: also known as old iron, after more than 5 years of storage, the color is dark brown, the soup color is bright orange, the old fragrance is obvious, and the taste is mellow and sweet.

Anxi, Fujian, as the birthplace and core production area of Tieguanyin, has a unique natural climate and high-quality tea trees.

It comes from the high-quality tea garden of Tieguanyin. The dried tea is thick in shape, tight and even, with sandy green color and uniform particles. Fragrant and elegant, it has a natural orchid fragrance after brewing, the taste is pure and strong, the fragrance is fragrant and lasting, and it has the reputation of "seven bubbles with lingering fragrance".

When brewing this Tieguanyin, it is recommended to use 100 ℃ boiling water to brew it. It is recommended that the ratio of tea to water is 7 grams: 150 ml. It takes a few more seconds to brew the soup in the first 3, so that the tea should be brewed quickly after it is brewed. Soup, so as to avoid the astringency of the tea soup. In order to meet this point, there are also skills in the selection of tea sets. When choosing tea sets, try to choose the type that can quickly produce soup, such as covered bowls, tea water separation cups and other tea sets, while those with small mouths like purple clay pots are slow to produce soup, so it is not recommended to use It is soaked in Tieguanyin to drink. Baichabang's first-class Tieguanyin is a good taste not to be missed.