选购优质铁观音茶叶5要素

铁观音成品依发酵程度和制作工艺，大致可以分清香型、浓香型、陈香型等三大类型。

清香型铁观音：清香型口感比较清淡、舌尖略带微甜，偏向现代工艺制法，目前在市场上的占有量最多。清香型铁观音颜色墨绿，汤水清澈，香气馥郁，花香明显，口味醇正。

浓香型铁观音：浓香型口味醇厚、香气高长、比较重回甘，是传统工艺炒制的茶叶经烘焙再加工而成产品。浓香型铁观音具有“香、浓、醇、甘”等特点，色泽乌亮，汤色金黄，香气纯正、滋味厚重，相对清香型而言，浓香型铁观音性温，有止渴生津、健脾暖胃等功效。

陈香型铁观音：陈香型又称老茶或熟茶，由浓香型或清香型铁观音经长时间储存，并反复再加工而成，亦属半发酵茶叶。陈香型铁观音具有“厚、醇、润、软”等特点，表现为色泽乌黑，汤水浓郁，绵甜甘醇，沉香凝韵。其特质和口味接近普洱茶及红茶、黑茶，且有沉重的历史与文化沉淀。

安溪铁观音，一茶有三香

那么，如何选到一款优质的安溪铁观音呢？

品鉴法，每个要素的权重不一样，我们一起来看看吧！

要素一：观外形(10分)

从紧结度、匀整度、悦目度来判断

观外形就是观看干茶颗粒的结实、紧密程度。越紧结越好，越松散越差。平常泡茶时，有的人拿起盖杯上下摇动，听茶叶撞击盖杯所发出的声音是否清脆悦耳，就是辨别颗粒紧结程度的一种表现；匀整度：就是观看干茶颗粒大小的均匀整齐程度。越匀整越好，颗粒大小差别越大越差；悦目度(顺眼度)：干茶表面色泽越翠绿或乌黑发亮越好，越暗淡失色越差。

要素二：闻香气(30分)

从清纯度、强弱度、持久度来判断

香气要从清纯度、强弱度、持久度来判断；香气浓郁持久，带有兰花香、生花生仁味、椰子香，或者果甜香等，气息清纯，香气持久的是上品茶，如果香气不纯、香气弱、不持久就是品质较差。

要素三：看汤色(10分)

汤色要从金黄度、清澈度、光亮度来判断。铁观音茶汤具备适度的金黄，清澈见底，又光亮夺目就是品质较好的铁观音，反之就是品质较差的茶叶。

要素四：品滋味(40分)

从爽口度、饱满度、回甘度来判断

这个很重要哦，因为铁观音茶叶最终是要喝的，口感好坏很关键。爽口度：茶汤入口，滋味甘醇爽口，感觉良好，就是好茶，反之就是品质较差的茶叶。饱满度：茶汤在口腔里，要有浓浓的茶滋味，不能太淡，也不能太苦太涩。如果滋味太淡或者太苦太涩，就不是上品茶(当然冲泡要按照规范方法操作)。回甘度：茶汤喝过之后，口腔和喉底会慢慢生津、回甘，回甘效果越明显的越好，回甘越不明显的就越差。

要素五：看叶底(10分)

从柔嫩度、肥厚度、发白度来判断

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叶底首先看柔嫩度：安溪铁观音茶叶冲泡四遍或者多遍以后，茶渣越向下沉的越好，茶渣越集结的越好，说明嫩度好。如果茶渣松散，向上膨胀、拱起的就越差。肥厚度：茶渣叶片越肥厚的越好，越薄的越差。发白度：就是茶叶冲泡到最后茶味淡了，不再冲泡时，将杯盖翻开约2分钟后，茶渣叶片越发白越好，越暗淡失色的越差。

The finished products of Tieguanyin can be roughly divided into three types: light fragrance, strong fragrance and old fragrance according to the degree of fermentation and production process.

Fragrance type Tieguanyin: The fragrance type has a lighter taste, slightly sweeter on the tip of the tongue, and tends to be made by modern craftsmanship. Currently, it has the largest share in the market. The fragrance-type Tieguanyin is dark green in color, the soup is clear, the aroma is fragrant, the floral fragrance is obvious, and the taste is mellow.

Strong-flavor Tieguanyin: The strong-flavor type has a mellow taste, a high and long aroma, and is relatively sweet. It is a product of traditionally fried tea leaves that are roasted and then processed. The strong-flavor Tieguanyin has the characteristics of "fragrant, thick, mellow and sweet". The color is dark and bright, the soup is golden, the aroma is pure and the taste is thick. The spleen warms the stomach and other effects.

Chen-flavored Tieguanyin: Chen-flavored Tieguanyin, also known as old tea or cooked tea, is made from strong-flavored or light-flavored Tieguanyin after long-term storage and repeated reprocessing. It is also a semi-fermented tea. Chenxiang type Tieguanyin has the characteristics of "thick, mellow, moist and soft", which is characterized by black color, rich soup, sweet and mellow, and agarwood condensed. Its characteristics and taste are close to Pu-erh tea, black tea, and dark tea, and it has a heavy historical and cultural precipitation.

Anxi Tieguanyin, one tea has three fragrances

So, how to choose a high-quality Anxi Tieguanyin?

Today, Brother Tie would like to talk with you about Tieguanyin's "five elements" tasting method:

Tasting method, the weight of each element is different, let's take a look!

Element 1: Appearance (10 points)

Judging from the degree of tightness, uniformity, and pleasing to the eye

To observe the shape is to observe the firmness and tightness of the dried tea particles. The tighter the knot the better, the looser the worse. When making tea, some people pick up the lid cup and shake it up and down to hear whether the sound of the tea leaves hitting the lid cup is clear and pleasant, which is a manifestation of identifying the degree of particle tightness; neatness. The more uniform the better, the greater the difference in particle size, the worse; the eye-pleasing degree (pleasantness): the more emerald green or jet black the surface of the dry tea, the better, the duller the color, the worse.

Element 2: Smell the aroma (30 points)

Judging from purity, strength and durability

The aroma should be judged from the purity, strength and durability; the aroma is strong and lasting, with the aroma of orchid, raw peanuts, coconut, or sweet fruit, etc. The smell is pure and the aroma is lasting. Impure aroma, weak aroma, and not long-lasting are poor quality.

Element 3: Look at the color of the soup (10 points)

The color of the soup should be judged by its goldenness, clarity and brightness. The tea soup is moderately golden, crystal clear, and dazzling, which is the better quality Tieguanyin, and vice versa.

Element 4: Taste (40 points)

Judging from the freshness, fullness, and sweetness

This is very important, because tea is to be drunk in the end, and the taste is very important. Refreshing degree: The tea soup tastes sweet and refreshing, and feels good, which is a good tea, otherwise it is a poor quality tea. Fullness: The tea soup in the mouth should have a strong tea taste, not too light, nor too bitter or astringent. If the taste is too light or too bitter and astringent, it is not a top-grade tea (of course, the brewing should be done according to the standard method). Sweetness recovery: After drinking the tea soup, the mouth and throat will slowly produce body fluids and sweetness.

Element 5: Look at the bottom of the leaf (10 points)

Judging from tenderness, fat thickness, and whiteness

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The bottom of the leaf first looks at the tenderness: after the tea leaves are brewed four or more times, the more the tea residue sinks, the better, and the more the tea residue gathers, the better, indicating that the tenderness is good. If the tea residue is loose, it will be worse if it swells upwards and arches. Fat thickness: The thicker the tea residue leaves, the better, and the thinner the leaves, the worse. Whiteness: The tea leaves are brewed until the final taste of the tea is weak. When the tea is no longer brewed, open the lid for about 2 minutes, the whiter the leaves of the tea residues, the better, and the darker and tarnished the worse.