铁观音茶叶最忌讳的十种味道

01、苦涩味

虽说不苦不涩不是铁观音茶，但过多的苦涩味，却是茶叶品质不优的表现。

茶叶的苦涩味主要来自茶叶的咖啡碱，茶叶中所含的咖啡碱在冲泡茶过程时，约有80%溶解于水中。

涩味则是茶叶中所含的多酚类化合物所造成。

咖啡碱和多酚类化合物在茶叶制造过程中产生一系列错综复杂的化学变化能使茶味甘醇爽口。

因此，发酵过程适当与否，是茶叶品质差异的最大变数。

茶青放置过多或过久，幼嫩茶青因搅拌不当致使发生不良发酵或者不正常发酵。

茶叶色泽红变带苦涩，茶叶变青味及苦涩味的产生，关键在于日光萎凋及静置搅拌。

因此，不论是在日光萎凋或室内静置阶段，搅拌动作需要特别注意。

要根据茶青的老嫩、日光的强弱、温度的高低以及风速的大小来做适当的搅拌动作。

所谓“看青做茶”的道理就在这里。因时因地而制宜，是制造部分发酵茶的重要原则。

02、青味

生青味是自然界植物具有的原味。

茶中带有青味的主要原因是晒青、做青、杀青不足，当然还有其它的原因：

1.栽培管理时，氮肥过多，茶叶呈暗绿色，香气不足而味道淡薄，突出青味。

2.茶叶制作过程中，日光萎凋或搅拌不当以致发酵不足造成青味。

3.茶青在室内萎凋是室温过低，湿度太高，茶叶中走水不畅，以致发酵无法正常进行。

4.采摘茶青过于幼嫩或露水重时所采摘的茶青，在监制过程中搅拌不当造成叶部组织损伤，造成积水，制作出来的茶叶色泽暗黑而臭青味重。

03、淡味

茶叶淡而无味，主要原因是茶青鲜叶粗老，萎凋消水过度或揉捻不当所致。

依茶青的老、嫩进行搅拌和静止是制造部分发酵茶很重要的指导原则之一。

夏暑茶或者冬片相对会淡薄了，而且雨水较早也会造成整体性的淡薄味。

04、焦味

茶味的焦味，应该是在杀青和烘焙不当造成。

茶叶在杀青过程，温度和时间把握不当，致使温度过高、时间过长，制造出来的成品即有焦味。

部分发酵茶杀青的目的即是让酶素停止作用，水分急速蒸散，组织软化。

如果茶青嫩采，水分较多，组织较淡薄，应以低温和较长的时间杀青。

若是老采茶青，水分较少，组织较厚，杀青的温度要高，时间要短。

温度和时间运用不当几乎无法制造高品质的茶叶出来，温度过高、时间过长产生焦味。

温度过低、时间不够，茶叶色泽灰黄不具油光，茶汤淡而无味或有腐木味。

烘焙过程中温度过高，过急，不注意经常翻拌的情况下，也经常会出现焦味的。

05、闷味

乌龙茶的闷味，我个人觉得应该有三个说法：闷黄味、水闷味、红闷味。

闷黄味是指鲜叶堆积发热，烘焙出现蒸叶现象，揉捻、包揉时间偏长造成的。

水闷味是指露水青、雨青、成堆没有摊开，没有及时凉青，或在杀青前，为了提高叶温，促进发酵，闷堆，做青走水不足。

红闷味是指包揉时茶叶在包袋中闷积时间较长，而产生的味道。

部分发酵茶的制作过程中，有一个以布巾包裹加以揉捻的动作，因为在揉捻过程中，叶片互相摩擦产生热量，积高温必须适时解块散热，才能香郁幽畅。

否则，茶叶滋味将缺乏新鲜感，混浊不清而有闷味且色泽灰黄不具油光。

06、烟味

茶叶的烟味，主要在烘焙和茶灶漏烟使茶叶沾染烟气。

烘焙的目的不仅是减少水分的含量以保茶叶的干燥度，同时也是烘焙出香高味醇的茶叶品质来。

烘焙茶叶处理不当，温度过高或时间过久，茶叶掉落于燃料中产生烟火上升。

茶叶吸入烧焦的烟味，或是制作环境有其他烟味，都是烟味产生的原因，影响茶叶美好的香味。

07、霉味

茶叶久置或存放不当，吸收空气中的水气，滋生菌类，变潮而呈现霉味，茶叶变质、变味失去了独有香味特性。

08、酸味

部分发酵茶在杀青、揉捻、初干后，需要摊凉，让它进行后发酵，第二天进行布球揉捻及再干燥。

如果在后发酵阶段，由于初干茶叶的含水量过多，致使微生物活动，茶叶将出现酸味现象。

当然，出现酸味还会有很多别的原因，但是大部分酸味会令人不舒服。

09、异味

茶叶固有的滋味外，其它怪异的味道即称为异味。

茶叶吸湿、吸味的功能强，如果存放不当或包装不良，周围的各种气味就会被茶叶吸收导致品质发生变异，令人难以接受。

10、糊味

茶叶必须保持在含水量5%以下，才不至于变质、变味。所以。干燥是保持茶叶品质的重要关键。

由于茶叶包含了梗和叶，茶梗水分较多，组织较厚，水分不易散失，叶部组织则比较薄，水分较少。

因此，干燥时，一定要控制好火候，以免火工太急令茶叶出现糊味，如果这样的话，那将是令人不愉快的滋味。

01. Bitterness

Although neither bitter nor astringent is not tea, but too much bitterness and astringency is a sign of poor tea quality.

The bitterness of tea leaves mainly comes from the caffeine in tea leaves. About 80% of the caffeine contained in tea leaves is dissolved in water during the process of brewing tea.

The astringency is caused by the polyphenols contained in tea leaves.

Caffeine and polyphenolic compounds produce a series of intricate chemical changes in the tea making process, which can make tea taste glycolic and refreshing.

Therefore, whether the fermentation process is appropriate or not is the biggest variable in the difference of tea quality.

If the tea leaves are placed too much or for too long, the young and tender tea leaves will undergo poor fermentation or abnormal fermentation due to improper stirring.

The color of the tea leaves becomes red and bitter, and the tea leaves turn green and bitter, and the key lies in the sun withering and stirring at rest.

Therefore, the stirring action requires special attention, whether during the sun withering or indoor standing stage.

It is necessary to make appropriate stirring actions according to the age of tea green, the intensity of sunlight, the level of temperature and the size of the wind speed.

Here is the truth of the so-called "seeing green tea". It is an important principle to make partially fermented tea according to the time and place.

02. Green flavor

Raw green flavor is the original flavor of natural plants.

The main reason for the green taste in tea is the lack of drying, doping, and finishing, and of course there are other reasons:

1. During cultivation and management, the nitrogen fertilizer is too much, the tea leaves are dark green, the aroma is insufficient and the taste is weak, highlighting the green flavor.

2. During the tea making process, sunlight withering or improper stirring results in insufficient fermentation, resulting in green flavor.

3. Tea greens wither indoors because the room temperature is too low, the humidity is too high, and the water in the tea leaves is not smooth, so that the fermentation cannot proceed normally.

4. The tea greens picked when the tea greens are too young or the dew is heavy, improper stirring during the production process will cause damage to the leaf tissue, resulting in stagnant water, and the produced tea leaves are dark in color and smelly.

03. Light taste

The tea leaves are bland and tasteless. The main reason is that the green and fresh leaves of the tea are thick and old, withered and watered excessively or improperly rolled.

One of the most important guiding principles in the manufacture of partially fermented tea is stirring and resting according to the age and tenderness of the tea green.

Summer summer tea or winter tea will be relatively weak, and the early rain will also cause the overall weak taste.

04. Burnt taste

The burnt taste of tea should be caused by improper fixing and baking.

In the process of greening tea, the temperature and time are not properly controlled, resulting in too high temperature and too long time, and the finished product has a burnt taste.

The purpose of some fermented teas is to stop the action of enzymes, the water evaporates rapidly, and the tissue softens.

If the tea is green and tender, with more water and thin tissue, it should be finished at low temperature and for a long time.

If the old tea is picked, the water is less, the tissue is thicker, the temperature of the greening should be higher, and the time should be shorter.

Improper use of temperature and time is almost impossible to produce high-quality tea leaves, and the temperature is too high and the time is too long to produce a burnt taste.

If the temperature is too low and the time is not enough, the color of the tea leaves is grayish-yellow and not shiny, and the tea soup is light and tasteless or has the smell of rotten wood.

During the baking process, the temperature is too high, too fast, and if you do not pay attention to frequent stirring, a burnt taste will often appear.

05. Smell

I personally think there should be three explanations for the stuffy taste of oolong tea: stuffy yellow, stuffy water, and stuffy red.

The stuffy yellow smell refers to the accumulation of fresh leaves and heat, the phenomenon of steaming leaves in baking, and the long time of rolling and wrapping.

Water-stuffy smell means that the dewy greens, rainy greens, and piles are not spread out, and the greens are not cooled in time, or before the greening is finished, in order to increase the leaf temperature and promote fermentation, the piles are stuffy, and the water is insufficient to make the greens.

The red stuffy flavor refers to the flavor that the tea leaves are stuffed in the bag for a long time when they are rubbed.

In the production process of some fermented teas, there is an action of wrapping and rolling with a cloth towel, because during the rolling process, the leaves rub against each other to generate heat, and the accumulated high temperature must be dissipated in time to dissipate heat, so as to be fragrant and quiet.

Otherwise, the taste of tea leaves will lack freshness, turbid and dull, and the color will be grayish-yellow and not shiny.

06. Smoke smell

The smoky smell of tea is mainly caused by the leakage of smoke from baking and tea stoves to contaminate the tea with smoke.

The purpose of baking is not only to reduce the moisture content to maintain the dryness of the tea leaves, but also to bake the quality of the tea leaves with high aroma and mellow taste.

Improper handling of roasted tea leaves, high temperature or too long, the tea leaves fall into the fuel and cause fireworks to rise.

The smell of burnt smoke inhaled by tea leaves, or other smoke smells in the production environment, are the reasons for the smell of smoke and affect the beautiful aroma of tea leaves.

07. Musty smell

If the tea is stored for a long time or improperly stored, it absorbs the moisture in the air, breeds fungi, becomes damp and presents a musty smell, and the tea loses its unique fragrance characteristics when it deteriorates.

08. Sour

Part of the fermented tea needs to be cooled after the greening, rolling, and initial drying, and let it be post-fermented, and then the cloth balls are rolled and dried again the next day.

If in the post-fermentation stage, the tea leaves will have a sour taste due to the excessive water content of the initially dried tea leaves, resulting in the activity of microorganisms.

Of course, there are many other reasons for a sour taste, but most sour tastes are unpleasant.

09. Odor

In addition to the inherent taste of tea, other strange tastes are called peculiar smells.

Tea has a strong function of absorbing moisture and odor. If it is not stored properly or packaged badly, various odors around it will be absorbed by the tea leaves, resulting in quality variation, which is unacceptable.

10. Smell

Tea leaves must be kept below 5% water content so that they will not deteriorate and taste bad. so. Drying is an important key to maintaining the quality of tea leaves.

Because tea contains stalks and leaves, tea stalks have more water and thicker tissue, so the water is not easy to lose, while the leaf tissue is thinner and less water.

Therefore, when drying, be sure to control the heat so as not to cause the tea leaves to have a mushy taste, which would be unpleasant.