铁观音

铁观音，福建安溪当地茶农发明于1725-1735年间。发源于安溪县西坪镇尧阳山麓。属于乌龙茶类，是中国十大名茶之一，乌龙茶类的代表。属于半发酵茶类。

介于绿茶和红茶之间，纯种铁观音植株为灌木型，树势披展，枝条斜生，叶片水平状着生。叶形椭圆，叶缘齿疏而钝，叶面呈波浪状隆起，具明显肋骨形，略向背面反卷，叶肉肥厚，叶色浓绿光润，叶基部稍钝，叶尖端稍凹，向左稍歪，略厂下垂，嫩芽紫红色，因此有“红芽歪尾桃”之称，这是纯种特征之一。

具有一般铁观音茶叶的保健功能，还具有抗衰老、抗癌症、抗动脉硬化、防治糖尿病、减肥健美、防治龋齿、清热降火，敌烟醒酒等功效。

简介

历史

安溪产茶历史悠久，最早始于唐末。

宋元时期，铁观音产地安溪不论是寺庙、道观或农家均已产茶。

而明清时期，是安溪茶叶走向鼎盛的一个重要阶段。

在明代，安溪茶业生产的一个显著特点是饮茶、植茶、制茶广泛传遍至全县各地，并迅猛发展成为农村的一大产业。清代名僧释超全有“溪茶遂仿岩茶制，先炒后焙不争差”的诗句，这说明清代时已有溪茶生产，后来由安溪茶农创制了铁观音。

铁观音属于乌龙茶，是中国绿茶、红茶、青茶（乌龙茶）、白茶、黄茶、黑茶六大茶类之一。铁观音采制工艺的诞生，是对中国传统制茶工艺的又一重大革新。

光绪年间，安溪铁观音就已传播至邻近的永春、南安、长泰、漳平、华安等地和闽北建瓯、武夷山等茶区。

据记载，民国九年至三十六年（1920-1947），安溪人开设在东南亚地区的茶号有一百多家，这就是安溪铁观音的首次全球化。

解放后，江西、浙江、安徽、湖南、湖北、广西、四川、云南等省（自治区）亦陆续引种。

安溪铁观音品种分类

安溪铁观音按照国家标准可分为两大品类，即清香型和浓香型两大香型；按市场产品则可以细分为清香型、韵香型、浓香型、陈香型，其中清香型铁观音根据制作工艺不同又细分为正味型和酸香型两种。

正味型（清香型）

分打青和正炒两种做法。打青做法是采青后第二天早上（凌晨5－6点左右）开始看青做茶。而正炒做法则是采青后的第二天中午12点前炒青。其成茶色泽乌绿润，香气幽雅，滋味醇厚，但带有微涩(需要关注的是，涩和甜是能互相转化的元素，所以微涩的回甘比较好)。此外，音韵明显，回甘度好，汤色金黄是正味铁观音最突出的特点。

酸香型（清香型）

根据制作时间点的不一样，可细分为回青和拔青两种做法。回青做法一般是采青后第二天约下午5点炒青。拔青制法一般是采青后第二天夜里10点左右炒青。其成茶色泽墨绿，香气张扬，较纯正有音韵、带酸甜味、汤色或呈深金黄色。

韵香型

韵香型铁观音是介于清香与浓香之间，于2007年由安溪铁观音集团研发成功并推向市场，有清香型之明媚润泽，又不失浓香型之醇厚悠远。在传统正味做法的基础上再经过120℃左右烘焙10小时左右，提高滋味醇度，发展香气。茶叶发酵充足，传统正味，具有“浓、韵、润、特”之口味，香味高，回甘好，韵味足，其汤色澄明清亮，黄中有绿，如江南初秋，尽显华贵与富丽，长期以来倍受广大消费者的青睐。铁观音中的维生素C和维生素E能阻断致癌物——亚硝胺的合成，对防治癌症有较大的作用。

浓香型

属传统半发醇的安溪铁观音茶，适合资深茶友饮用，因为口感较重，叶子的成色看上去在绿色的茶叶后面还有轻黑和微黄的叶子，也就是成色不是最好，但是口感是最纯正的，金黄色的汤水是浓香型茶叶的代表哟。传统制法的铁观音茶要求的半发酵时间较长较重，冲泡之后的茶汤颜色也比较浓，喝起来的感觉是醇厚甘爽，意思就是纯正。温馨提示：传统浓香的具有醇厚，具有医学上讲到的暖胃、降血压、血脂、减肥的功效，很适合应酬多，饮食结构不合理的，肠胃有小毛病、血脂血压高，感觉自己身体发胖的朋友饮用。我们自己经常喝的就是传统浓香的茶叶，还有陈茶的。传统铁观音放置时间长了成为老茶后，经过再烘烤，炭焙等深加工程序，口感、保健功效等更显著。

陈香型

陈香型铁观音是浓香型铁观音延伸，其原料均选自历年来经传统制作工艺加工而成的优质铁观音产品，产品具有浓香型铁观音的醇厚浓韵，又有独特陈香等优点。在很早以前，安溪人就懂得陈年铁观音有防暑、消胀、消气、去腻消油等功效。

故事

传说

相传，1720年前后，安溪尧阳松岩村（又名松林头村）有个老茶农魏荫（1703-1775），勤于种茶，又笃信佛教，敬奉观音。每天早晚一定在观音佛前敬奉一杯清茶，几十年如一日，从未间断，有一天晚上，他睡熟了，朦胧中梦见自己扛着锄头走出家门，他来到一条溪涧旁边，在石缝中忽然发现一株茶树，枝壮叶茂，芳香诱人，跟自己所见过的茶树不同……第二天早晨，他顺着昨夜梦中的道路寻找，果然在观音仑打石坑的石隙间，找到梦中的茶树。仔细观看，只见茶叶椭圆，叶肉肥厚，嫩芽紫红，青翠欲滴：魏荫十分高兴，将这株茶树挖回种在家小一口铁鼎里，悉心培育。因这茶是观音托梦得到的，取名"铁观音"。

Tieguanyin was invented by local tea farmers in Anxi, Fujian between 1725 and 1735. It originated from the foothills of Yaoyang Mountain, Xiping Town, Anxi County. It belongs to the category of oolong tea and is one of the top ten famous teas in China, the representative of oolong tea. It belongs to the semi-fermented tea category.

Between green tea and black tea, the pure-bred Tieguanyin plant is a shrub, with a spreading tree potential, oblique branches, and horizontal leaves. The leaves are oval in shape, with sparse and blunt leaf margin teeth, the leaf surface is wavy and raised, with obvious rib-shaped, slightly rolled back to the back, the mesophyll is hypertrophic, the leaf color is dark green and smooth, the leaf base is slightly blunt, the leaf tip is slightly concave, to the left Slightly crooked, slightly drooping, and the buds are purple-red, so it is called "red bud crooked tail peach", which is one of the characteristics of purebreds.

It has the health care function of ordinary tea, and also has the functions of anti-aging, anti-cancer, anti-arteriosclerosis, prevention and treatment of diabetes, weight loss and fitness, prevention and treatment of dental caries, clearing heat and reducing fire, and anti-smoking and sobering.

Introduction

history

Tea production in Anxi has a long history, beginning in the late Tang Dynasty.

During the Song and Yuan Dynasties, tea was produced in Anxi, the place where Tieguanyin was produced, whether it was a temple, a Taoist temple or a farmhouse.

During the Ming and Qing Dynasties, it was an important stage for Anxi tea to reach its peak.

In the Ming Dynasty, a distinctive feature of Anxi tea production was that tea drinking, tea planting, and tea making were widely spread throughout the county, and rapidly developed into a major industry in rural areas. Shi Chaoquan, a famous monk in the Qing Dynasty, had the verse of "Xi tea is made by imitating rock tea, first roasted and then roasted."

Tieguanyin belongs to oolong tea, which is one of the six major tea categories of Chinese green tea, black tea, green tea (oolong tea), white tea, yellow tea and dark tea. The birth of Tieguanyin's picking and making process is another major innovation to the traditional Chinese tea-making process.

During the Guangxu period, Anxi Tieguanyin had spread to neighboring Yongchun, Nan'an, Changtai, Zhangping, Hua'an and other places, as well as the tea areas of Jianou and Wuyishan in northern Fujian.

According to records, from the 9th to the 36th year of the Republic of China (1920-1947), there were more than 100 tea houses established by Anxi people in Southeast Asia. This was the first globalization of Anxi Tieguanyin.

After liberation, Jiangxi, Zhejiang, Anhui, Hunan, Hubei, Guangxi, Sichuan, Yunnan and other provinces (autonomous regions) have also successively introduced species.

Anxi Tieguanyin Variety Classification

According to the national standard, Anxi Tieguanyin can be divided into two categories, namely, the fragrance type and the strong fragrance type; according to the market products, it can be subdivided into the fragrance type, the fragrance type, the strong fragrance type, and the old fragrance type, among which the fragrance type Type Tieguanyin is subdivided into two types: positive flavor type and sour flavor type according to different production processes.

Taste type (flavoured type)

There are two methods of greening and frying. The practice of making green tea is to start watching green tea making in the morning after picking green (about 5-6 in the morning). The method of stir-frying is to fry the greens before 12 noon on the second day after picking greens. Its color is dark and green, the aroma is elegant, and the taste is mellow, but it is slightly astringent (it should be noted that astringency and sweetness are elements that can be transformed into each other, so a slightly astringent sweetness is better). In addition, the phonology is obvious, the sweetness is good, and the soup color is golden yellow are the most prominent features of Zhengwei Tieguanyin.

Sour type (flavoured type)

According to the different production time points, it can be subdivided into two methods: back green and pull green. The practice of Huiqing is generally to fry the greens at about 5 pm the next day after the greens are picked. The method of pulling greens is generally to fry the greens at about 10 o'clock at night on the second day after the greens are picked. Its tea color is dark green, and the aroma is publicized. It is purer with phonology, sweet and sour, soup color or deep golden yellow.

rhyme type

The fragrance type Tieguanyin is between the fragrance and the strong fragrance. It was successfully developed by Anxi Tieguanyin Group in 2007 and introduced to the market. On the basis of the traditional method of authentic taste, it is then baked at about 120 ℃ for about 10 hours to improve the taste and mellowness and develop the aroma. The tea leaves are fully fermented and have a traditional and authentic taste. It has the taste of "strong, rhythmic, moist and special". It has a high aroma, a good sweetness and a full flavor. The color of the soup is clear and bright. It has been favored by consumers for a long time. Vitamin C and vitamin E in Tieguanyin can block the synthesis of carcinogens - nitrosamines, and have a greater effect on the prevention and treatment of cancer.

Strong flavor

The traditional semi-mellow Anxi Tieguanyin tea is suitable for senior tea lovers to drink, because the taste is heavy, and the color of the leaves seems to have light black and yellowish leaves behind the green tea leaves, that is, the color is not the best, but The taste is the purest, and the golden soup is the representative of the strong-flavored tea. The traditional method of making Tieguanyin tea requires a longer and heavier semi-fermentation time, and the color of the tea soup after brewing is also relatively strong. Reminder: The traditional strong fragrance is mellow and has the effects of warming the stomach, lowering blood pressure, blood lipids, and losing weight. Fat friends drink. What we often drink is the traditional strong-scented tea, as well as the old tea. After the traditional Tieguanyin has been placed for a long time to become an old tea, after further processing procedures such as re-roasting and charcoal roasting, the taste and health care effects are more significant.

Chen fragrance

Chen-flavor Tieguanyin is an extension of strong-flavor Tieguanyin. Its raw materials are selected from high-quality Tieguanyin products processed by traditional production techniques over the years. Etc. A long time ago, people in Anxi knew that aged Tieguanyin has the functions of preventing heatstroke, reducing swelling, reducing gas, and removing greasy and oil.

story

legend

According to legend, around 1720, there was an old tea farmer Wei Yin (1703-1775) in Songyan Village (also known as Songlintou Village) in Yaoyang, Anxi. Every morning and evening, he must serve a cup of tea in front of Guanyin Buddha. It has been like a day for decades without interruption. One night, when he fell asleep, he dreamed that he was carrying a hoe and walked out of the house. Suddenly, he found a tea tree in the crack, with strong branches and luxuriant leaves and an attractive fragrance, which was different from any tea tree he had ever seen... The next morning, he followed the path he had dreamed of last night to search, and sure enough he hit a stone pit in Guanyinlun. In the stone gap, find the tea tree in the dream. Looking closely, I saw that the tea leaves were oval, the mesophyll was thick, the tender buds were purple-red, and the green was dripping: Wei Yin was very happy, and dug this tea tree back and planted it in a small iron cauldron at home, and cultivated it carefully. Because this tea was obtained by Guanyin in a dream, it was named "Tieguanyin".