铁观音的香气来源  铁观音的香气分类

铁观音的香气来源

铁观音的香气来源分两种：一是先天好基因，固有的香气，二是靠后天栽培，土壤的特质造成茶叶特殊的香气和滋味。

1、先天好基因，固有的香气，鲜叶中固有的香气，目前鲜叶中的芳香成分已知的近50种，因为生长地理环境、肥培管理、季节、采摘标准，品种优劣，茶树自身营养状况等不同因素，所以鲜叶从茶树上采摘下来时就有差异。

2、后天靠栽培，土壤的特质造成茶叶特殊的香气和滋味

也被称为“地域香”、“地土味”。比如常听的俗语“高山云雾出好茶”，又好比土鸡比肉鸡鲜美。不过鸡肉再香甜可口，没通过蒸、烹、煮、烧、炖、焖、炒也是胸藏经论没人睬，英雄用武无有地。

茶叶虽好，也须得做茶师傅而相得益彰！

铁观音的香气分类

常见的铁观音兰花香有两种风格，消青茶的尖锐霸气，正味茶的清幽含蓄。

形容香气我们常用到的术语有馥郁、鲜爽、清香、清纯、平和、低淡、粗老等词语。

很多茶友觉得只要茶叶闻起来香就是好茶，值钱。但要准确评出铁观音香气的优劣，不能单以香高论英雄。

香，有高雅低俗之分

论香气，黄金桂可比铁观音香高多了，但香有雅俗高低、纯净杂乱之分：有些茶香气很高，但只浮于表面，一些很高等级的铁观音，香气反而显淡，但仔细闻之，会感觉清新高雅，这也是铁观音香气中的一个极其重要的概念“清”。

香气中有杂味的茶，即使香气再高扬，也难称上品。

在闻香的过程中，可以先闻香气的高低、有无异味；次闻香气的类型，有无音韵，花香的优雅程度；再闻香气的持久程度。

香气当然是以浓郁饱满优雅持久为好，高扬纯正短为一般，香淡短青涩粗老为差，有异味为劣茶。

好的香气是令人愉悦，坏的香气则令人郁闷，那么这些心情不美丽香气又是如何产生的呢？

香气不正常状况可以分为两种：一是在做茶过程中制作不当使茶叶产生的不好的气味，其茶香钝、青味过强，令人难有好印象，还有日晒气、老火气；另一种状况则是在茶叶成品后的保存过程中沾染了外来的异气味，樟脑味、鱼腥味、石灰味、日晒味。

The aroma source of Tieguanyin

Tieguanyin's aroma sources are divided into two types: one is the inherent good genes and the inherent aroma, and the other is cultivated, and the characteristics of the soil give rise to the special aroma and taste of tea.

1. Good innate genes, inherent aroma, and aroma inherent in fresh leaves. At present, there are nearly 50 known aromatic components in fresh leaves. Because of the growing geographical environment, fertilizer management, seasons, picking standards, the quality of the varieties, the tea itself Different factors such as nutritional status, so the fresh leaves are different when they are picked from the tea plant.

2. It depends on cultivation, the characteristics of the soil cause the special aroma and taste of tea

It is also called "regional fragrance" and "earth flavor". For example, the common saying "good tea comes out of high mountains and clouds" is like a local chicken that is more delicious than a broiler chicken. However, no matter how sweet and delicious the chicken is, it is not the case that no one has ever looked at the theory of the Chest Zang Sutra without steaming, cooking, boiling, braising, braising, or stir-frying.

Although the tea is good, you must be a tea master to complement each other!

Tieguanyin's aroma classification

There are two common styles of Tieguanyin orchid fragrance, the sharp and domineering of Xiaoqing tea, and the quiet and subtle of Zhengwei tea.

The terms we often use to describe aromas include words such as richness, freshness, fragrance, purity, peace, low lightness, roughness and so on.

Many tea lovers think that as long as the tea leaves smell good, it is valuable. But to accurately judge the pros and cons of Tieguanyin's fragrance, one cannot just use the fragrance to talk about heroes.

Fragrant, there are elegant and vulgar points

In terms of aroma, Golden Osmanthus is much higher than Tieguanyin, but the aroma is refined and vulgar, pure and messy: some teas have a high aroma, but only float on the surface, some high-grade Tieguanyin, the aroma is rather weak, but If you smell it carefully, you will feel fresh and elegant. This is also an extremely important concept in the fragrance of Tieguanyin, "Qing".

A tea with a miscellaneous aroma, no matter how high the aroma, can hardly be called the top-quality tea.

In the process of smelling the fragrance, you can first smell the level of the fragrance, whether there is any peculiar smell; secondly smell the type of fragrance, whether there is rhyme, the elegance of the floral fragrance; and then smell the lasting degree of the fragrance.

Of course, the aroma is rich, full, elegant and long lasting, high and pure, short is average, short, green and astringent, rough old is bad, and peculiar smell is bad tea.

Good scents are pleasant, bad scents are depressing. So how do these unbeautiful scents come about?

Abnormal aromas can be divided into two types: one is the bad smell of tea produced by improper production during the tea making process, the tea is dull and has a strong green taste, which makes it difficult to have a good impression, and there is also sun odor. , Old anger; another situation is that the tea is contaminated with foreign odors, camphor, fishy, lime, and sun-dried odors during the preservation of the finished tea.