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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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安溪铁观音茶叶种类

  2
Issuing time:2021-09-07 14:54

1、正炒铁观音:干茶黛绿、色泽较暗不鲜活,视觉观感较黑;


2、消青铁观音:干茶一般显砂绿,色泽鲜活度普遍较高,视觉观感较好;


3、消青拖铁观音:干茶多显青绿,色泽鲜活度普遍较高,观感与消青茶的差异并不是很大,因此较难从外观上区分。(但可以从干茶的香味上分辨)。


安溪铁观音香味特点


1、正炒:正炒茶盖碗香不显著,就算是上等品,第一泡盖碗香气也很弱(淡淡的幽香)、茶汤清澈透亮、茶水软,回甘强劲,香味淡淡但却很悠长,属于富有后劲的风格--但从香气来讲,正炒以幽香风格多见、强度也很难同消青产品相比。茶汤香气同样较为淡雅,风格含蓄多见。


2、消青:消青茶盖碗香明显,好的消青茶盖碗香霸气或者悠扬,上品盖香或风格张扬、或含蓄,但都很容易感知--优品香气高雅。但近几年盖香极尖锐、霸气的铁绝迹,接触过等级最高的茶品,香气为极幽细风格,香气一缕、极富穿透力。不过这类茶也极罕见,不建议追求。总体来说,消青茶容易做到盖香清晰高扬,茶友也最容易接受。


消正:香气跟正炒的茶比较类似,但是比正炒茶香气更容易让品饮者感受到。正味铁观音香气靠近正炒风格;消酸:洗茶后闻叶底,会有明显的酸香,这种酸香普遍令人愉快;一水后酸香消失,茶汤则不带酸味。


3、拖酸:酸味很明显,拖酸茶一般有明显的酸味,这种茶时间一长,酸味就会发臭,价值相对教低。现在很多铁观音爱好者很喜欢这类型的茶,拖酸茶一般有明显的拖味,这种茶有致命的缺陷,工艺没有保留的价值。


概要:论香气的高扬程度,拖酸排第一,消青排第二,正炒排第三;论香气的高雅程度:正炒排第一,消青第二(高阶品亦可并列第一),拖酸末流没法比。


安溪铁观音口感特点


1、正炒:正味茶,口感很顺滑,回甘很强劲。入口很舒服,几杯下去满嘴都是茶。会有种一直想往里咽口水的感觉。


2、消青:口感较为浓烈,茶水柔细,回味甘不错,但是比正炒茶差些。因为香气高,所以市面上很多茶客喜欢这种茶。


3、拖酸:上等的这类型茶,口感也很好,品尝起来有酸酸的感觉,很多人都会把这种味道认为成观音韵,刚学喝铁观音的人都很容易接受这款茶,但是喝长了,对这款就没有原来那么多好感了。


铁观音叶底特点



1、正炒:普遍为暗黄绿色;


2、消青:墨绿色;


3、拖酸:普遍为墨绿色,光泽度好。


铁观音制作工艺特点



1、正炒:采摘后第二天上午炒制,采用重晒多摇、长间隔的处理,发酵度比较适中。正炒茶的制作方法基本延续传统观音的工艺。


2、消青:采摘后第二天中午到晚上炒制,中午时分制作为消正,下午制作的为消酸。


3、拖酸:采摘后第三天凌晨炒制,摇青程度最轻。


铁观音香味类型


1.、清(清香型)


此种铁观音属于流行性的轻发酵茶叶,“清汤绿水”就是清香型铁观音最具代表性的特点,也是适合市场口感的茶叶。其主要有特点如下:


首先:叶子的成色好,叶子翠绿,这样的叶子就极具欣赏性。其香气浓郁,无论闻盖杯,或是汤入口,甚至冲泡揭盖之际,其香之浓,几可溢室,令人跃跃欲试。


其次:汤水色泽相对清淡,泡出来清汤绿水,无枝无沫,香高味纯,尤其头泡、二泡茶更是如此;三泡之后,其汤色呈黄绿色,清醇见底。最后:汤水入口,细搅可感其带微酸,口感特殊,而且酸中有香,香中含酸。


清香型的铁观音茶叶制茶时发酵时间稍短于传统制茶时间,使用轻发酵,要求的火候较轻,因而色泽微绿有鲜感,茶叶中的水份保持也较多一点,口感属于轻淡型的,适合日常冲泡和欣赏。其酸是因为:一是发酵不足所致,二是此酸正是韵味体现。但是清香型铁观音不适合胃肠有毛病的朋友饮用。


2.浓(浓香型)


此类属传统半发醇的安溪铁观音茶,采用纯粹传统型制法,要求的半发酵时间较长较重,因此茶质相对实在、地道。


其茶质特征主要有三方面:即汤浓、韵明、微香。“汤浓”指所泡茶汤呈金黄色,色泽亮丽,色度较深;“韵明”指安溪铁观音特有的“观音韵”明显,喝后口喉有爽朗感觉;“微香”则指比较而言,其汤味虽香但悠悠然不强烈。


浓香型铁观音茶叶子的成色看上去在绿色的茶叶后面还有轻黑和微黄的叶子,也就是成色不是最好,但是口感是最纯正的,适合资深茶友饮用。


3、韵(韵香型)


韵香型铁观音是介于清香和浓香之间的一种符合现代人要求的一款茶品,是介于清香和浓香之间的新推茶叶,韵香系列铁观音茶叶经过精挑细选、传统工艺与现代工艺结合精制拼配而成。其品质特征为:条形紧结,沉重如铁,色泽墨绿或砂绿。香气浓郁,汤色金黄,口感醇厚,持久耐泡,7泡有余香。茶叶发酵充足,传统正味,具有“浓、韵、润、特”之口味,香味高,回甘好,韵味足。这类茶叶采用的是较传统的重发酵传统工艺制作,也叫正味,突出铁观音的精髓“韵味”。


四、酸(鲜香型)


叶质翠绿,汤色清澈嫩绿,口感顺甜,酸中韵浓,浓中含酸。适合喜欢青酸口感,喜欢欣赏茶色泽的朋友购买品尝。茶汤清澈浅绿,气味清纯柔和,新鲜悦鼻,叶质肥厚翠绿,口感醇厚清甜,茶汤鲜浓丰富,浓醇适口,回甘迅速。友情提示:青酸型铁观音具有医学上讲到的美容、消血脂、降低胆固醇、减少心血管疾病等良好功效,是不可多得的天然健康饮品。不过如果胃肠有小毛病的朋友们,尽量少喝青酸型铁观音,可以改喝浓香型的铁观音

英语翻译

1. Stir-frying: dry tea with dark green color, darker color and darker visual perception;


2. Elimination of greenness: dry tea is generally sandy green, with higher color and freshness, and better visual perception;


3. Xiaoqing mop: Dry tea is mostly green and fresh, and the color and luster are generally high. The difference between the look and feel and Xiaoqing tea is not very big, so it is difficult to distinguish from the appearance. (But it can be distinguished from the aroma of dry tea).


Fragrance characteristics


1. Zheng Stir-fried: The aroma of Zheng-Fried tea tureen is not obvious. Even if it is a good product, the aroma of the first tureen is very weak (light fragrance), the tea soup is clear and bright, the tea is soft, the sweetness is strong, and the fragrance is light but very long. It belongs to a style with great stamina--but in terms of aroma, Zhengchao is more common in the style of Yuxiang, and its intensity is difficult to compare with Xiaoqing products. The aroma of tea soup is also relatively elegant, and the style is more subtle.


2. Xiaoqing: Xiaoqing tea has an obvious scent, a good Xiaoqing tea has a domineering or melodious scent, and the top-grade scent is public or subtle, but it is easy to perceive-the excellent scent is elegant. However, in recent years, the extremely sharp and domineering iron has disappeared, and I have come into contact with the highest grade teas. The aroma is very subtle and the aroma is very penetrating. However, this type of tea is also extremely rare and it is not recommended to pursue it. In general, Xiaoqing tea is easy to achieve a clear and high fragrance, and it is also the easiest for tea lovers to accept.


Xiaozheng: The aroma is similar to that of fried tea, but it is easier for drinkers to feel than the aroma of fried tea. The aroma of Zhengwei Tieguanyin is close to Zhengchao style; deacidification: After washing the tea, smell the bottom of the leaves, there will be a clear sour fragrance, this sour fragrance is generally pleasant; the sour fragrance disappears after one water, and the tea soup does not have the sour taste.


3. Sour sour: The sour taste is obvious. Sour sour tea generally has an obvious sour taste. This kind of tea will stink the sour after a long time, and its value is relatively low. Now many Tieguanyin lovers like this type of tea very much. Sour sour tea generally has an obvious drag flavor. This kind of tea has fatal flaws and the craftsmanship has no reserved value.


Summary: On the high degree of aroma, drag acid ranks first, anti-green ranks second, and regular fry ranks third; on the elegance of aroma: regular fry ranks first, and anti-green ranks second (high-end products can also rank first) , Drag and drop is incomparable.


Taste characteristics


1. Zheng Stir-fried: Zheng Wei tea, the taste is very smooth, the sweetness is very strong. The ent


Article classification: 安溪铁观音
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