铁观音怎么泡

以150ml的泡茶器具为例。想要保证一个安全口感，比例为1：30，投茶量不低于6.5克，泡茶建议用矿泉水，水温一定要是一百度沸水。

原因有二：其一凡是乌龙茶必焙火；其二凡是乌龙茶必扬香。

想要激发铁观音茶叶香气与滋味，就必须用沸水。铁观音为球形茶，茶壶不宜过广，广则散香，应选用收口、广腹，壁要有一定厚度。

接下来，只需记住几个四字秘诀：快进快出、出汤出尽、不冷不热。

前两个大家应该理解，后一个指什么呢？指的是品铁观音时，温度要稍高于红茶，在45~55℃好，因为这个温度能将香、韵、甜、润，都能体验出来！

铁观音的茶趣

铁观音，一直是被很多人误解的茶。

误解在哪里？误解它是绿茶！

这里头的趣味就在于部分人对于茶叶分类的误解：茶并不是单纯按照颜色来分类，茶叶分类的基础是制作方法，也就是工艺。

而铁观音，要经过摇青、烘焙等工序，是真真正正的乌龙茶工艺。实际上，传统工艺的铁观音，做青工艺又与新工艺大为不同。

一般新工艺铁观音在密闭的空间内，利用空调保持低温，以留住茶叶、茶汤偏绿的色泽和转瞬即逝的“花香”，往往难把茶青做透。

做青不到位，无论是铁观音或是其它乌龙茶类，不管焙火轻重，对肠胃的刺激性基本还在。

反之，如果做青到位，内含的刺激性成份充分氧化了，不论焙火轻重，对肠胃的负担会减少许多。

浓香型，香浓又味醇

兰花香、观音韵是铁观音的重要特征，香气与滋味是一脉相承、浑然一体的。

铁观音的香气又来源于品种香、地域香、工艺香，同其他单一性的品种比较，其多样性、丰富性、刺激性也是特别的。

比如铁观音有三种香型，常见的便是清香型与浓香型。

浓香型铁观音，往往比清香型更深邃更有味。

浓香型铁观音，是一种传统的味道，是一种朴素的经典口味的延续。

修性养身，请吃茶

浓香型铁观音从工艺上来说，很考究火候，一定要经验老道的制茶师，把烘焙的火候和程度都掌握的刚刚好，不少也不多，才足够“熟”足够“暖”，不会“过火”也没有“焦味”。

浓香型铁观音因火候不同，分为轻火，中火，老火；又因烘焙材料不同，分为炭焙型与烘焙型，从而产生不同香韵，所以有经验的茶友应该能从中享受到不同的愉悦口感。

经烘焙后的茶叶，儿茶素物质等会发生转化，糖化作用使多糖转化为单糖，内含100多种香气物质。

所以浓香型铁观音，味浓、甘温，提神益思，可养人体阳气；含有丰富的蛋白质和糖，可生热暖腹，补充能量。

Take the 150ml tea maker as an example. To ensure a safe taste, the ratio is 1:30, and the amount of tea is not less than 6.5 grams. It is recommended to use mineral water for tea, and the water temperature must be 100 degrees of boiling water.

There are two reasons: first, all oolong tea must be roasted; second, all oolong tea must be fragrant.

To stimulate the aroma and taste of tea leaves, you must use boiling water. Tieguanyin is a spherical tea, the teapot should not be too wide, and the teapot should not be too wide.

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

You should understand the first two, but what does the latter mean? It means that when tasting Tieguanyin, the temperature is slightly higher than that of black tea, 45~55℃ is good, because this temperature can experience the fragrance, rhythm, sweetness and moisturizing!

Tieguanyin's Tea Fun

Tieguanyin has always been a tea that has been misunderstood by many people.

Where is the misunderstanding? Misunderstanding it is green tea!

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

Tieguanyin, on the other hand, has to go through processes such as shaking and baking, which is a real oolong tea process. In fact, the traditional Tieguanyin craftsmanship is very different from the new craftsmanship.

Generally, the new craft Tieguanyin uses air conditioners to keep low temperature in a closed space to retain the greenish color of tea leaves and tea soup and the fleeting "floral fragrance", which is often difficult to make tea green.

If the green tea is not in place, whether it is Tieguanyin or other oolong teas, no matter the degree of roasting, the irritation to the stomach is basically still there.

On the contrary, if the green is done in place, the irritating ingredients in it will be fully oxidized, and the burden on the stomach will be reduced a lot regardless of the severity of the roasting.

Strong aroma type, fragrant and mellow

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

The aroma of Tieguanyin comes from the aroma of varieties, regions, and craftsmanship. Compared with other single varieties, its diversity, richness and irritation are also special.

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

The strong-scented Tieguanyin is often deeper and more flavorful than the light-scented type.

Luzhou-flavored Tieguanyin is a traditional taste, a continuation of a simple classic taste.

Picture self-cultivation, please have tea

In terms of craftsmanship, the strong-flavor Tieguanyin is very particular about the heat. It must be an experienced tea maker, and the heat and degree of baking are just right. There are not many or many, so that it is "cooked" and "warm" enough. , not "overcooked" nor "burnt".

The strong-flavor Tieguanyin is divided into light fire, medium fire, and old fire due to different heat conditions; and because of different baking materials, it is divided into charcoal-baked type and roasted type, resulting in different aromas, so experienced tea lovers should be able to learn from them. Enjoy different pleasant tastes.

The roasted tea leaves, catechin substances, etc. will be converted, and saccharification will convert polysaccharides into monosaccharides, which contain more than 100 kinds of aroma substances.

Therefore, the strong-flavored Tieguanyin is rich in flavor, sweet and warm, refreshing, and can nourish the yang energy of the human body; it is rich in protein and sugar, which can generate heat and warm the abdomen and replenish energy.