常见铁观音茶叶知识的误区

误区①：越绿越好

传统铁观音外形色泽砂绿油润，汤色金黄或金黄泛绿，金黄色是主色调，摊开叶底可看到一些因发酵而红变的边缘（即绿叶红镶边）。

所以，不该将“清汤绿水”这个绿茶的特征视为铁观音的特征。

误区②：越酸越好

拖酸、拖补、消青等非传统工艺加工的铁观音，头几遍摇青很轻，将做青（发酵）时间延长到次日下午之后才杀青，产生一种“酸”的味道，让人们错以为这就是“观音韵”。

其实，这是一种轻栽培重摊青的做法，通过改变加工工艺来制造所谓的“酸”，误导了人们以为酸就是韵。

误区③：空调做青

空调制茶本是安溪人的一种创新，它打破了气候条件的制约，使全天候加工采摘成为现实，但铁观音最佳做青温度在18ºC-22 ºC，安溪很多地区春季和春季夜间温度都在此范围内，因此并不是所有的季节和制茶产地都必须使用空调做青。

如果做青温度适宜，就不需使用空调做青，空气流通性好，湿度不会太高，茶青走水通畅自然，做出来的茶香气天然，保质期更长。

误区④：甩掉红边

传统铁观音的一大典型特征便是“绿叶红镶边”。但为了使茶汤清澈，外形包得更紧，有些工艺就会在杀青后将其红边和碎茶甩掉。

这样确实能使安溪铁观音茶汤清澈，但过分的甩茶，会把富含茶色素的物质甩掉。茶色素内含茶黄素、茶红素、茶褐素，以茶黄素为主的茶色素被称为茶叶软黄金，能暖胃润肠。

误区⑤：容易伤胃

以茶性来分，绿茶偏凉，红茶偏温，乌龙茶性平。

浓香型铁观音和发酵足够的清香型铁观音，有较多的茶色素（以茶黄素、茶红素为主），并不会对肠胃造成负担。

误区⑥：浓香香气更高

按照字面理解，相对清香，浓香是不是香气更高？

按照国家标准，浓香型铁观音的定义是：在以传统加工工艺制作的清香型基础上再加以精制烘焙而成的铁观音，其实也可以理解为熟香型。

制定这个标准时，确实对浓香还是熟香的用语有过争议，专家认为，铁观音主要特征是香气，因此应以香型不同来区分。

“熟”对应“生”，如果以生观音来命名清香型，可能会让消费者造成误解。又鉴于精制再烘焙后的铁观音含有焦糖香、炒米香等香气，以浓香来对应清香命名比较科学。

Myth 1: The greener the better

The traditional Tieguanyin has a sandy green and oily appearance, and the soup is golden or golden-yellowish.

Therefore, the characteristics of green tea "clear soup and green water" should not be regarded as the characteristics of Tieguanyin.

Myth 2: The more sour the better

Tieguanyin processed by non-traditional processes such as dragging acid, dragging tonic, and eliminating greens, the first few times of shaking the greens are very light, and the greening (fermentation) time is extended until the next afternoon before the greening is finished, resulting in a "sour" taste. Let people mistakenly think that this is "Guanyin Yun".

In fact, this is a practice of light cultivation and heavy spread of green, and the so-called "acid" is produced by changing the processing technology, which misleads people into thinking that acid is rhyme.

Misunderstanding ③: Air conditioners are green

Air-conditioning tea making is an innovation of Anxi people. It breaks the constraints of climatic conditions and makes all-weather processing and picking a reality. However, the best temperature for making Tieguanyin tea is 18ºC-22ºC. Within this range, not all seasons and tea producing areas must use air conditioners for greening.

If the temperature for making green tea is suitable, there is no need to use an air conditioner to make green tea, the air circulation is good, the humidity is not too high, the tea green will flow smoothly and naturally, the tea produced has a natural aroma and a longer shelf life.

Misunderstanding ④: Get rid of the red edge

A typical feature of traditional Tieguanyin is "green leaves and red borders". However, in order to make the tea soup clear and wrap the shape more tightly, some crafts will get rid of the red edge and broken tea after the tea is finished.

This can really make the tea soup clear, but if you throw the tea too much, you will get rid of the substances rich in tea pigments. Tea pigments contain theaflavins, thearubigins, and theabrownins. The tea pigments based on theaflavins are called tea soft gold, which can warm the stomach and moisten the intestines.

Misunderstanding ⑤: It is easy to hurt the stomach

In terms of tea properties, green tea is cooler, black tea is warmer, and oolong tea is flat.

The strong-flavored Tieguanyin and the sufficiently fermented fresh-flavored Tieguanyin have more tea pigments (mainly theaflavins and thearubigins), which will not cause a burden on the stomach.

Misunderstanding ⑥: Strong aroma is higher

According to the literal understanding, is the aroma of strong fragrance higher than that of fragrance?

According to the national standard, the definition of strong-flavor Tieguanyin is: Tieguanyin made by refining and baking on the basis of the traditional processing technology, which can also be understood as cooked-flavor.

When this standard was formulated, there was indeed a dispute over the term of strong fragrance or cooked fragrance. Experts believe that the main feature of Tieguanyin is fragrance, so it should be distinguished by different fragrance types.

"Cooked" corresponds to "raw". If the fragrance type is named after the raw Guanyin, it may cause misunderstandings to consumers. In view of the fact that the refined and re-baked Tieguanyin contains aromas of caramel, fried rice and other aromas, it is more scientific to use the strong aroma to correspond to the fragrance.