如何挑选安溪铁观音？

对于我们内行人来说，鉴别铁观音，往往都是从它的干茶外形，还有冲泡后这两个程序去评论的。

1、干看外形：主要是观察铁观音的外形、色泽、匀净度和闻茶米的香气。凡外形肥状、重实、色泽砂绿，干茶（茶米）香气清纯的，这样的铁观音为上品；相反的话，则是次品茶。

也就是铁观音用沸水冲泡后，再鉴别它的香气、汤色、滋味、叶底。

（1）闻香气。闻闻香气是否突出，再区别别香气高低、长短、强弱、纯浊。嗅香时采用热嗅、温嗅、冷嗅相结合的方法。凡香气突出，香气清高，馥郁悠长的，均为上品；反之为次品。

（2）尝滋味。用个小茶杯，轻轻抿一口茶汤，然后通过舌头在口腔内吸允，打转，让口腔各部位的味细胞作出综合的滋味感应。凡滋味醇厚，醇而带爽，厚而不涩，富有品种“韵味”特征的，均为上品;反之为次品。

（3）看汤色。再看看铁观音茶汤的颜色深浅、明暗、清浊；如果糖色橙黄明亮的为上品；茶汤暗浊的为次品。

（4）观叶底。经沸水冲泡过的茶叶（称为“叶底”，俗称“茶渣”），倒入盛有清水的盘中，观察叶底。凡叶底柔软、“青蒂绿腹”明显的，均为上品;反之，为次品。

For us insiders, the identification of Tieguanyin is often based on its dry tea shape and the two procedures after brewing.

1. Look at the appearance: mainly observe the appearance, color, uniformity of Tieguanyin and smell the aroma of tea rice. If the appearance is fat, heavy and solid, the color is sandy green, and the aroma of dry tea (tea rice) is pure, such Tieguanyin is the top grade; otherwise, it is the inferior tea.

That is, after brewing Tieguanyin with boiling water, then identify its aroma, soup color, taste, and leaf bottom.

(1) Smell the aroma. Smell whether the aroma is prominent, and then distinguish the height, length, strength, and pure turbidity of the aroma. When smelling incense, a combination of hot smelling, warm smelling and cold smelling is used. Where the aroma is outstanding, the aroma is high, and the fragrance is long, it is the top grade; otherwise, it is the inferior grade.

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(2) Taste. Take a small sip of the tea soup with a small teacup, then suck it in the mouth through the tongue, and rotate it, so that the taste cells in all parts of the mouth can make a comprehensive taste sensation. Those with a mellow taste, mellow and refreshing, thick but not astringent, and rich in the "flavor" characteristics of varieties are all top-grade; otherwise, they are inferior.

(3) Look at the color of the soup. Then look at the color depth, light and dark, and turbidity of Tieguanyin tea soup; if the candy orange is bright, it is the top grade; the tea soup is dark and turbid is the inferior grade.

(4) View the bottom of the leaves. The tea leaves brewed in boiling water (called "leaf bottom", commonly known as "tea residue") are poured into a plate filled with water, and the bottom of the leaves is observed. Where the leaf bottom is soft and the "green pedicle and green belly" is obvious, it is the top grade; otherwise, it is the inferior grade.