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铁观音纯雅礼和

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乌龙茶色香韵味
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清香型铁观音

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Issuing time:2021-09-06 14:14

清香型铁观音盖香评价指标



清香型铁观音盖香的类型

我们所见的铁观音有无数种香型,实际上,只有两种香型被认为符合高阶标准:


   


其一,为“煌口香(闽南语)”,即茶香中带有明显的“煌(闽南语)”特征,这个词的含义无法用文字表示,简单点说,它是指一种非常特殊的茶香,是在铁观音兰花香基础上附加的一种味道——带有鲜爽特征,显得有些张扬,100%的茶友都会喜欢它。




其二,为幽雅类型的兰花香,香型馥郁清幽、有如兰花,这种香型绝不张扬但馥郁持久,从一泡到八九泡依然存在——茶香若符合这两种标准,那么便属上等品之列。




清香型铁观音除了这两种之外,还有两类香型比较推荐:一是鲜香,即香气中鲜度十足,但不耐存放,一段时间后会非常接近幽兰香类型;其二就是奶香型,但也只是淡淡的奶香不可能非常明显——一般来说,奶香型也无法归属于上等品之列、属于中品应该是较符合实际。






清香型铁观音盖香的高扬程度

很多茶友认为铁观音盖香越高越好、最好香高到冲顶或者霸气,这也是个经典的误解——铁观音品种特征并不以香高扬见长,我们描述铁观音香型最常用的就是“兰花香”,意思是这两种香风格类似:幽雅、馥郁、持久,而不是高扬到冲的地步(张扬未免流俗)。这并不是说香低才好,而是能够明显闻到,恰到好处,且以馥郁和富有渗透力见长,有如兰花一般。





清香型铁观音盖香的持久度

持久度指标经常被人忽视,事实上它比高扬度指标更为重要——高阶茶品,盖香可从1水到8水持续,皆为馥郁的兰花香型;中端产品一般能够存留 5水左右,如果1、2水后香衰减得厉害,此茶断难称得上优等品质。




铁观音要做到盖香持久,首要的要求就是极佳品质的茶青原料,如果大家对香型没有明确的认识,那么通过盖香持久与否也能够进行鉴别:其一,是盖香明显(高扬度恰到好处);其二,为持久不退。




高档铁观音茶品要求香型、高扬度、持久度三项指标均为一流;哪一项指标有欠缺那么综合等级就下降了一个台阶。






茶汤评价指标



评价茶汤优劣可以通过以下几个指标:1.汤香;2.顺滑程度;3.苦涩感;4.味觉元素丰富程度;5.回甘程度。







汤香:鼻子靠近刚冲出的茶汤,微微一嗅,优等品都会带有明显的汤香,尤其是"煌口香","兰花香"等特征的茶品汤香更为突出。




顺滑程度:茶汤略凉后入口,高阶品茶汤黏稠中带有米汤香,口感极为柔细——但如果品茶者味觉迟钝,很可能不容易感觉到茶汤柔滑与否的差异,对这部分茶友,建议喝中端茶品足矣。




苦涩感:入口允许微苦,但苦尾不退者劣;涩是比较忌讳的指标,不过如果涩感轻微且很快消退,那就不怎么影响口感,但即便如此,茶品等级也下降了一个台阶——因为高档铁观音不允许有涩感存在。




味觉元素丰富:茶汤味道越丰富越好--好比熬一锅汤,多放材料者味道肯定更多,材料少者味道就比较单薄。高档铁观音最重要的区分就在于此:高档铁观音采用优质茶青原料制造,茶青叶片肥厚、富含有机无机元素,对应的茶汤味道也更丰富;中端品相对就会弱一些,虽然它也能够具备不苦不涩、茶汤顺滑等特征。




回甘程度:回甘快且强、持久为优,尽管轻发酵安溪铁观音的回甘表现不可能同中发酵铁观音比拟,但高档铁观音还是要求回甘能够相对明显、持久,至少那些喜爱轻发酵安溪铁观音的茶友在品饮时能够明显地感觉到。

Gaixiang evaluation index



Types of Gaixiang

The Tieguanyin we have seen has countless scents. In fact, only two scents are considered to meet high-end standards:


   


The first is "Huangkouxiang (Hokkien)", that is, the tea fragrance has obvious characteristics of "Huang (Hokkien)". The meaning of this word cannot be expressed in words. To put it simply, it refers to a very The special tea fragrance is a kind of flavor added on the basis of Tieguanyin orchid fragrance-with fresh and refreshing characteristics, it seems a little public, 100% of tea lovers will like it.




Second, it is the elegant type of orchid fragrance. The fragrance is rich and quiet, like an orchid. This fragrance is by no means unassuming but long lasting. It still exists from one bubble to eighty-nine bubbles-if the tea fragrance meets these two standards, then It belongs to the first class.




In addition to these two types, there are two types of fragrances that are recommended: one is fresh, that is, the fragrance is full of freshness, but it is not resistant to storage, and will be very close to the orchid type after a period of time; the second is the milky fragrance , But it’s just a faint milky scent that can’t be very obvious. Generally speaking, the milky scent type cannot be classified as the first-class product. It should be more realistic to belong to the middle-grade product.






Gaixiang's exaltation degree

Many tea lovers believe that the higher the fragrance of Tieguanyin, the better, and the best fragrance is high enough to reach the top or domineering. This is also a classic misunderstanding-the characteristics of Tieguanyin varieties are not good for high fragrance. We describe the most commonly used type of Tieguanyin. It is "Orchid Fragrance", which means that the two incense styles are similar: elegant, rich, and long-lasting, rather than being so high (to the point of being popular). This is not to say that the fragrance is low, but it can be clearly smelled, just right, and it is good at being rich and penetrating, just like an orchid.





Durability of Gaixiang

The persistence index is often overlooked. In fact, it is more important than the high-lift index-high-end teas, with a fragrance that lasts from 1 to 8 hydrates, are all fragrant orchid scents; mid-range products can generally survive About 5 water, if the aroma decays greatly after 1 and 2 water, this tea can hardly be called an excellent quality.




In order for Tieguanyin to have a long-lasting fragrance, the first requirement is an extremely high-quality tea green raw material. If everyone does not have a clear understanding of the fragrance type, then it can be distinguished by whether the fragrance is durable or not: First, the fragrance is obvious. (The high degree is just right); secondly, it is lasting.




High-grade Tieguanyin tea requires first-class three indicators of aroma, high growth, and durability; if one of the indicators is lacking, the comprehensive level will drop by one step.






Tea soup evaluation index



The quality of tea soup can be evaluated by the following indicators: 1. Fragrant soup; 2. Smoothness; 3. Bitterness; 4. Abundance of taste elements; 5. Degree of sweetness.







Tangxiang: The nose is close to the tea soup that has just been rushed out, and a slight sniff, the high-quality products will have a clear soup fragrance, especially the tea soup with characteristics such as "huangkouxiang" and "orchid fragrance" are more prominent.




Smoothness: After the tea soup is slightly cold, you can take it in the mouth. The high-end tea soup is thick and has the fragrance of rice soup, and the taste is very soft-but if the tea taster is dull, it may not be easy to feel the difference between the tea soup and whether it is smooth. For this group of tea lovers , It is recommended to drink mid-end tea.




Bitterness: slight bitterness is allowed in the entrance, but the bitter tail is inferior; astringency is a more taboo indicator, but if the astringency is slight and fades quickly, it will not affect the taste, but even so, the tea grade has also declined One step-because high-grade Tieguanyin does not allow a sense of astringency.




Taste elements are rich: the richer the tea soup, the better-it's like boiling a pot of soup. Those with more ingredients will taste more, and those with less ingredients will taste thinner. The most important distinction of high-grade Tieguanyin lies in this: high-grade Tieguanyin is made of high-quality tea green raw materials, the tea green leaves are thick, rich in organic and inorganic elements, and the corresponding tea soup taste is richer; the middle-end product is relatively weaker, although It can also have the characteristics of not being bitter, not astringent, and the tea soup is smooth.




Degree of regaining: regaining is fast, strong and lasting. Although the regaining performance of lightly fermented Anxi Tieguanyin is not comparable to that of medium fermented Tieguanyin, high-end Tieguanyin still requires regaining to be relatively obvious and lasting, at least for those who love it. The tea lovers who have lightly fermented Anxi Tieguanyin can clearly feel it when they drink it.


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