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乌龙茶色香韵味
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铁观音茶叶拼配技巧

  4
Issuing time:2021-09-06 15:52

从铁观音茶的初制工艺上来说,没有两批茶是一模一样的,每批原料茶都具有相对专一性、独特性。不同的茶农在相同的地点、时间里和同一个人在不同的时间里制作出来的茶的品质是有差异的,这差别,是茶叶的初制受天气,环境,技术等因素制约使然。



乌龙茶铁观音品质差异最为明显,就乌龙茶的制作过程来说,一个茶师傅一天最多也就加工几十斤毛茶。除此之外,数万吨在市场上流通的茶叶,都是拼配出来的。




可以说,没有拼配,就没有世界第一品牌立顿。立顿以年销售28亿美元,居世界第一,其单一产品在世界上任一地方,无论是伦敦、纽约,还是悉尼、开罗,口感都一样。之所以品质稳定,就在于对大批原料进行规模化、标准化拼配。




曾有小茶店,客人要求按照前次买的茶样下定单,但店主怎么做也做不出与前相符的茶来,只能望“单”兴叹,那是“巧妇难为无米之炊”,已经没有原来的原料。




茶叶拼配是茶叶加工的一种工艺,指将两种(包括同品种以及不同品种)以上形质不一,具有一定共性的茶叶,拼合在一起的作业,茶叶拼配是是一种常用的提高茶叶质量、稳定茶叶品质、达到规模经营、获取较高经济效益的方法。




茶叶拼配,是在毛茶验收、归堆、投放、筛分、风选、拣剔、拣杂的基础上,通过评茶师的感官经验和拼配技术把能够品质互补而形质不一的产品,按照外形相像,内质相符,品质相称的原则拼配出来的,以达到美其形,匀其色,提其香,浓其味,强其韵的效果;茶叶质量只有长期稳定如一,才能得到消费者的认可和厚爱,优质才能优价。





乌龙茶拼配的种类有毛茶拼配、半成品茶拼配和成品茶拼配。通过拼配,使其色香味形达到最佳状态。




茶叶拼配的过程就是寻找、合并同类项的过程,如“物以类聚,人以群分”,就像人交朋友,只有性格相融,志趣相似,文化相近,才能和谐相处长久。茶叶经过拼配可以取长补短,优势互补,调节茶叶的香气、滋味、外形、色泽,调控茶叶的成本、价格,增加花色品种,满足市场的需求。




茶师要根据不同的产地,品质,季节,种类,和企业的标准样来拼配,以达到1+1大于2的经济效益,换句话说,同样是500克500元的两批(以上)茶经过科学拼配后的茶样,品质要超过原价值500元的茶。反之,不懂拼配或者把不适宜拼配的茶配在一起,可能事倍功半了。




拼配是一门技术,一门艺术,也是一种绝活,最需要的是经验。安溪老话云:会买茶是徒弟,会拼茶才是师傅。可见拼茶功夫之深。茶叶的品质要稳定,价格与价值相吻合,才能在市场上竞争有优势。现在有不少企业,深谙爱“拼”才会赢的原理,重金聘请有经验的师傅,就是要在品牌上打好品质基础。以在与对手竞争时凸现“同等质量比价格,同等铁观音价格比质量”性价比优势。

英语翻译

In terms of the initial tea production process, no two batches of tea are exactly the same, and each batch of raw material tea is relatively specific and unique. The quality of tea produced by different tea farmers at the same place and time and the same person at different times are different. This difference is due to the constraints of the weather, environment, technology and other factors in the initial production of tea.




The difference in quality of oolong tea is the most obvious. As far as the production process of oolong tea is concerned, a tea master can process dozens of kilograms of Maocha at most a day. In addition, tens of thousands of tons of tea circulating in the market are all blended.




It can be said that without blending, there would be no Lipton, the world's No. 1 brand. Lipton ranks first in the world with annual sales of 2.8 billion U.S. dollars. Its single product tastes the same anywhere in the world, whether it is London, New York, Sydney, or Cairo. The reason for the stable quality lies in the large-scale and standardized blending of large quantities of raw materials.




There used to be a small tea shop, and the customer requested to place an order according to the tea sample bought last time, but the owner couldn’t make the tea that was in line with the previous one. There is no original raw material.




Tea blending is a process of tea processing, which refers to the operation of blending two (including the same variety and different varieties) of more than two kinds of tea with different shapes and qualities and having a certain commonality. Tea blending is a commonly used operation. Methods to improve tea quality, stabilize tea quality, achieve scale management, and obtain higher economic benefits.




Tea blending is based on the acceptance, stacking, placing, sieving, winnowing, picking, and miscellaneous selection of Maocha. Through the sensory experience and blending technology of the tea maker, the quality can be complementary and different. The products are blended according to the principles of similar appearance, consistent internal quality, and commensurate quality to achieve the effect of beautiful shape, uniform color, enhanced fragrance, strong flavor, and strong rhyme; the quality of tea is only stable for a long time. Only in order to be recognized and loved by consumers, can the quality be better at a better price.





The types of oolong tea blends include Mao tea blends, semi-finished tea blends and finished tea blends. Through blending, make its color, fragrance and shape reach the best state.




The process of tea blending is the process of finding and merging similar items. For example, "things are gathered together and people are divided into groups". Just like people make friends, only if they have similar personalities, similar interests, and similar cultures, can they live in harmony for a long time. After blending, tea can learn from each other's strengths, complement each other's advantages, adjust the aroma, taste, shape, and color of tea, regulate the cost and price of tea, increase the variety of colors, and meet market demand.




Tea masters must mix according to different origins, quality, seasons, types, and standard samples of the enterprise to achieve an economic benefit of 1+1 greater than 2, in other words, two batches of 500 grams (above) are also 500 grams. The quality of the tea after scientific blending is better than the original value of 500 yuan tea. On the contrary, if you don't know how to blend or match teas that are not suitable for blending, you may get twice the result with half the effort.




Blending is a technique, an art, and a unique skill. What is needed most is experience. Anxi old saying goes: The apprentice who knows how to buy tea is the master who knows how to make tea. It shows the depth of tea fighting. The quality of tea must be stable, and the price and value must be consistent in order to have an advantage in the market. Nowadays, many companies are well versed in the principle of winning by "fighting", and hiring experienced masters with a lot of money is to lay a good quality foundation on the brand. In order to highlight the cost-effective advantage of "the same quality is better than the price, the same price is better than the quality" when competing with rivals.


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