安溪铁观音特点介绍

铁观音冲泡后汤色金黄，有天然馥郁的兰花香，滋味醇厚甘鲜，俗称有"观音音韵"。其特有的花香、果香，并非茉莉、玉兰的鲜花窑制而成，而是由铁观音的茶树品种、气候、季节及独特工艺引发出来的天然香味。

在六大茶类中，铁观音属于乌龙茶类，是闽南乌龙的代表。乌龙茶有四大产地，可分为闽南乌龙、闽北乌龙、广东乌龙、台湾乌龙。（闽南乌龙以铁观音为代表；闽北乌龙以武夷岩茶为代表；广东乌龙以凤凰单丛为代表；台湾乌龙以文山包种、冻顶乌龙为代表。）

安溪是中国乌龙茶之乡、世界名茶铁观音发源地。安溪铁观音主产区在西部的“内安溪”，这里群山环抱，常年云雾缭绕，海拔较高，非常适宜茶树生长。东部的“外安溪”因地势平缓，海拔较低等因素则相对次之。

安溪铁观音生性娇弱，抗逆性较差，产量较低，有“好喝不好栽”之说。在实际生产过程中，它通常按照“开采适当早，中间刚刚好，后期不粗老”的原则科学采茶。

安溪铁观音乃中国十大名茶，独具“兰花香，观音韵”，清香雅韵，是乌龙茶的极品！《茶经》有说：茶，紫者上，绿者次。铁观音植物名：红芯歪尾桃，生性娇弱，一直有好饮难植之说。

铁观音春茶一般指由越冬后茶树第一次萌发的芽叶采制而成的茶叶称为春茶。安溪铁观音春茶由于茶树营养物质丰富，故而叶肉肥厚，香物质和维生素含量较高，滋味鲜爽，香气强烈，外形条索紧结重实。

春季温度适中，雨量充分，再加上茶树经过了半年冬季的休养生息，使得春季茶芽肥硕，色泽翠绿，叶质柔软，且含有丰富的维生素，特别是氨基酸。不但使春茶滋味鲜活且香气宜人富有保健作用。安溪铁观音制作严谨，技艺精巧。谷雨至立夏(4月中下旬-5月上旬)为春茶，产量占全年总产量的40-45%。

以铁观音茶等品种茶树为原材，用铁观音茶特定制法制成的铁观音具有浓郁的兰花香，滋味有特殊的甘露味，即俗称的观音韵。其所特有的花香、果香，并非茉莉、玉兰的鲜花制而成，而是有铁观音的茶树品种、气候、季节及独特工艺引发出来的天然香味。

安溪铁观音是乌龙茶的极品，茶条卷曲肥壮圆结希望罗，沉重匀整色泽砂绿，冲泡后汤色金黄浓艳似琥珀，有天然馥郁的兰花香，滋味醇厚甘鲜，回甘悠久，俗称有“音韵”。安溪铁观音茶香高而持久，可谓“七泡有余香”

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，在市场上的占有量最多。清香型铁观音颜色翠绿，汤水清澈，香气馥郁，花香明显，口味醇正。由于新茶性寒，不可过多饮用，否则会有一定程度的伤胃、失眠。

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。

安溪铁观音制作严谨，技艺精巧。3月下旬萌芽，一年分四季采制，谷雨至立夏(4月中下旬一5月上旬)为春茶，产量占全年总产量的40—45%；夏至至小暑(6月中下旬一7月上旬)为夏茶，产量占15—20%；立秋至处暑(8月上旬一8月下旬)为暑茶，产量占25—30%；秋分至寒露(9月下旬一10月上旬)为秋茶，产量占25—30%。有个别地方由于气温较高，还可生产一季冬茶，冬茶颜色较青绿，滋味也较青，产量不多。制茶品质以秋茶为最好，春茶次之。秋茶的香气特高，俗称秋香，但汤味较薄。夏、暑茶品质较次。鲜叶采摘标准必须在嫩捎形成驻芽后，顶叶刚开展呈小开面或中开面时，采下二、三叶。采时要做到“五不”，即不折断叶片，不折叠叶张，不碰碎叶尖，不带单片，不带鱼叶和老梗。生长地带不同的茶树鲜叶要分开，特别是早青、午青、晚青要严格分开制造，以午青品质为最优。

铁观音茶的采制技术特别，不是采摘非常幼嫩的芽叶，而是采摘成熟新梢的2—3叶，俗称“开面采”，是指叶片已全部展开，形成驻芽时采摘。采来的鲜叶力求新鲜完整，然后进行凉青、晒青和摇青(做青)，直到自然花香释放，香气浓郁时进行炒青、揉捻和包揉(用棉布包茶滚揉)，使茶叶卷缩成颗粒后进行文火焙干。制成毛茶后，再经筛分、风选、拣剔、匀堆、包装制成商品茶。

凉青、晒青、凉青：鲜叶按标准采收进厂经过凉青后进行晒青。晒青时间以午后4时阳光柔和时为宜，叶子宜薄摊，以失去原有光泽，叶色转暗，手模叶子柔软。顶叶下垂，失重6—9%左右为适度。然后移入室内凉青后进行做青。

做青：摇青与摊置相间进行，合称做青。做青技术性高，灵活性强，是决定毛茶品质优劣的关键。摇青使叶子边缘经过摩擦，叶缘细胞受损，再经过摊置，在一定的温度、湿度条件下伴随着叶子水分逐渐丧失，叶中多酚类在酶的作用下缓慢地氧化并引起了一系列化学变化，从而形成乌龙茶的特有品质。铁观音鲜叶肥厚，要重摇并延长做青时间，摇青共3—5次，每次摇青的转数由少到多。摇青后摊置历时由短到长，摊叶厚度由薄到厚。第二、三次摇青必须摇到青味浓强，鲜叶硬挺，俗称“还阳”，梗叶水分重新分布平衡。第四、五次摇青，视青叶色、香变化程度而灵活掌握。做青适度的叶子，叶缘呈朱砂红色，叶中央部分呈黄绿色(半熟香蕉皮色)，叶面凸起，叶缘背卷，从叶背看呈汤匙状，发出兰花香，叶张出现青蒂绿腹红边，稍有光泽，叶缘鲜红度充足，梗表皮显有皱状。

炒青：炒青要及时，当作青叶青味消失，香气初露即应抓紧进行。揉捻、烘焙：铁观音的揉捻是多次反复进行的。初揉约3—4分钟，解块后即行初焙。焙至五、六成干，不粘手时下焙，趁热包揉，运用揉、压、搓、抓、缩等手法，经三揉三焙后，再用50—60℃的文火慢烤，使成品香气敛藏，滋味醇厚，外表色泽油亮，茶条表面凝集有—层白霜。包揉、揉捻与焙火是多次重复进行的。直到外形满意为止。最好才焙火烤干成品。

After being brewed, Tieguanyin soup is golden in color, has a natural rich orchid fragrance, and has a mellow and fresh taste. It is commonly known as "Guanyin Yun". Its unique floral and fruity fragrance is not made from jasmine and magnolia flowers, but is a natural fragrance triggered by Tieguanyin's tea tree species, climate, season and unique craftsmanship.

Among the six major tea categories, Tieguanyin belongs to the category of oolong tea and is the representative of southern Fujian oolong. There are four origins of oolong tea, which can be divided into southern Fujian oolong, northern Fujian oolong, Guangdong oolong and Taiwan oolong. (Southern Fujian Oolong is represented by Tieguanyin; Northern Fujian Oolong is represented by Wuyi Rock Tea; Guangdong Oolong is represented by Phoenix Dancong; Taiwan Oolong is represented by Wenshan Baozhong and Dongding Oolong.)

Anxi is the hometown of Chinese oolong tea and the birthplace of the world famous tea Tieguanyin. The main production area of Anxi Tieguanyin is in the "Nei'anxi" in the west. It is surrounded by mountains, surrounded by clouds and mist all year round, and has a high altitude, which is very suitable for the growth of tea trees. The "Wai'anxi" in the east is relatively low due to the flat terrain and the lower altitude.

Anxi Tieguanyin is fragile by nature, has poor resistance to stress, and has low yield. In the actual production process, it usually picks tea scientifically according to the principle of "mining is appropriate early, the middle is just right, and the later period is not rough".

Anxi Tieguanyin is one of the top ten famous teas in China. It has a unique "orchid fragrance, Guanyin rhyme", elegant fragrance, and is the best oolong tea! "The Classic of Tea" says: tea, purple is the top, green is the second. The botanical name of Tieguanyin: red-core crooked-tailed peach.

Tieguanyin spring tea generally refers to the tea made from the buds and leaves of tea trees that germinate for the first time after overwintering, which is called spring tea. Anxi Tieguanyin spring tea is rich in nutrients, so the leaf flesh is thick, the content of aroma substances and vitamins is high, the taste is fresh, the aroma is strong, and the shape is tight and heavy.

In spring, the temperature is moderate, the rainfall is sufficient, and the tea trees have recuperated for half a year in winter, making the spring tea buds plump, green in color, soft in leaves, and rich in vitamins, especially amino acids. It not only makes the spring tea taste fresh, but also has a pleasant aroma and has a health-care effect. Anxi Tieguanyin is rigorous in production and exquisite in craftsmanship. Grain Rain to Lixia (mid-late April-early May) is spring tea, and the output accounts for 40-45% of the total annual output.

Using Tieguanyin tea and other varieties of tea trees as raw materials, the Tieguanyin tea made by the special method of Tieguanyin tea has a strong orchid fragrance and a special nectar taste, which is commonly known as Guanyin rhyme. Its unique floral and fruity fragrance is not made of jasmine and magnolia flowers, but a natural fragrance triggered by Tieguanyin's tea tree species, climate, season and unique craftsmanship.

Anxi Tieguanyin is the best oolong tea. The tea sticks are curly, fat and round with hope, heavy and uniform in color and sandy green. After brewing, the soup is golden yellow and bright like amber. "phonics". Anxi Tieguanyin tea has a high and long-lasting fragrance, which can be described as "seven brews with lingering fragrance"

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, and has the largest share in the market. The fragrance-type Tieguanyin is green in color, the soup is clear, the aroma is fragrant, the floral fragrance is obvious, and the taste is mellow. Due to the cold nature of new tea, do not drink too much, otherwise it will hurt the stomach and insomnia to a certain extent.

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", with black and bright color, golden soup color, pure aroma and thick taste. 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 is rigorous in production and exquisite in craftsmanship. Germination in late March, harvested in four seasons of the year, Grain Rain to Lixia (mid-late April to early May) is spring tea, and the output accounts for 40-45% of the total annual output; summer solstice to Xiaoshu (mid-late June to early May) The first ten days of August) is summer tea, and the output accounts for 15-20%; the beginning of autumn to the end of summer (early August to late August) is summer tea, and the output accounts for 25-30%; the autumn equinox to cold dew (late September to early October) is Autumn tea, the output accounts for 25-30%. In some places, due to the high temperature, one season of winter tea can be produced. The color of winter tea is greener and the taste is greener. The quality of tea making is best in autumn tea, followed by spring tea. The aroma of autumn tea is very high, commonly known as Qiuxiang, but the soup taste is thinner. The quality of summer and summer tea is inferior. The standard for picking fresh leaves must be the second and third leaves when the top leaves have just developed a small or medium open surface after they have formed buds. When harvesting, the "five nos" should be fulfilled, that is, not to break the leaves, not to fold the leaves, not to break the leaf tips, not to bring single pieces, not to bring fish leaves and old stems. The fresh leaves of tea trees in different growth areas should be separated, especially the early green, midday green and late green should be strictly produced separately, and the quality of midday green should be the best.

The picking technology of Tieguanyin tea is special. Instead of picking very young buds and leaves, it picks 2-3 leaves of mature new shoots. The fresh leaves that are picked should be kept fresh and complete, and then cooled, dried and shaken (to make green) until the natural floral fragrance is released. The tea leaves are rolled into granules and then simmered to dry. After making the tea, it is screened, air-selected, picked, evenly piled, and packaged to make commercial tea.

Cool green, dry green, cool green: fresh leaves are harvested according to the standard and enter the factory after cooling and greening. The best time for drying is when the sun is soft at 4 o'clock in the afternoon. The leaves should be spread thinly to lose their original luster. The parietal lobe is drooping, and the weight loss is moderate at about 6-9%. Then move it into the room to cool down and do greening.

Making green: Shaking and laying are carried out alternately, collectively referred to as making green. Making green tea is highly technical and flexible, which is the key to determining the quality of Maocha. Shaking green leaves the edge of the leaf through friction, the leaf edge cells are damaged, and then spread, under certain temperature and humidity conditions, along with the gradual loss of leaf water, the polyphenols in the leaf are slowly oxidized under the action of enzymes and cause oxidative stress. A series of chemical changes, resulting in the characteristic quality of oolong tea. The fresh leaves of Tieguanyin are hypertrophic, and it is necessary to re-shake and prolong the greening time. After shaking the green, the duration of the spread is from short to long, and the thickness of the spread leaves is from thin to thick. The second and third shakes must be shaken until the green flavor is strong, the fresh leaves are firm, commonly known as "returning the sun", and the water in the stems and leaves is redistributed and balanced. Shake the green for the fourth and fifth times, depending on the degree of change in the color and fragrance of the green leaves. Moderately green leaves, the leaf margins are cinnabar red, the central part of the leaves is yellow-green (half-ripe banana peel color), the leaf surface is raised, the leaf margins are rolled on the back, and the back of the leaf is spoon-shaped, giving off an orchid fragrance, and the leaves appear open. The green pedicles are green and the abdomen is red, slightly shiny, the leaf margins are bright red, and the stalk epidermis is wrinkled.

Stir-fried greens: Stir-fried greens should be done in time, as soon as the green leaves disappear and the aroma first appears. Kneading and baking: Tieguanyin’s kneading is repeated many times. The initial kneading is about 3-4 minutes, and the initial baking is carried out after unblocking. Baked until 50-60% dry, not sticky to the hands. Now bake, wrap and knead while it is hot, using methods such as kneading, pressing, rubbing, grasping, and shrinking. The aroma of the finished product is restrained and hidden, the taste is mellow, the appearance is bright, and the surface of the tea stick is condensed with a layer of hoarfrost. The wrapping, rolling and baking are repeated many times. until the shape is satisfactory. It is best to bake the finished product.