铁观音春茶行情资讯

“五一”过后，安溪铁观音春茶全面上市，茶乡安溪一片繁忙的景象，空气中到处都弥漫着茶香，沁人心脾，茶人们忙着将新鲜做好的春茶派往全国各地。今年铁观音在经历寒潮后，生长期放缓，采摘时间延迟，但产量与去年持平，品质有所提升，价格比同期稳中略升，市场需求旺盛，销售通畅。

铁观音成交量和价格都略升

“今年铁观音在经历寒潮后，生长期放缓，采摘时间延迟。记者了解到，往年，4月底铁观音就已陆续上市，今年则延迟到5月2日左右。“全镇的茶叶到5月15日左右才基本采摘完。”中国茶叶第一镇——感德镇镇长陈志明说，今年春茶前雨水充足，而在春茶采摘那几天，气温比较高，茶园单产高。这几年，感德镇持续加强茶园生态整治，推广茶树留高的措施，感德茶人也积极响应，再加上传统的“重摇重发酵”传统工艺的回归，感德茶叶质量进一步提升。“从我了解的情况看，目前，茶农手中已经没有余茶。”而在龙涓乡，据该乡宣委谢碧月介绍，因为这几年持续开展村村制茶培训，今年春茶的质量同样进一步提升。

市场方面，安溪县茶业总公司陈加勇介绍说，从安溪中国茶都这几日监控的数据看，铁观音成交量较去年同期增长了5.4%。价格方面，据茶商介绍，今年的高档茶价格与去年持平，中低档茶的价格增加了10%。安溪县四套班子的调研也显示，今年春茶的价格比去年同期稳中略升，市场需求旺盛，销售通畅。

带梗传统铁观音毛茶是亮点

春茶上市后，为应对市场，安溪茶人也推出了许多新产品，其中，最吸引人眼球的当属带梗传统铁观音毛茶。以往，我们见到的上柜铁观音通常是拣了梗的净茶，且7克一小袋被分装到真空包装袋里。而记者看到，没有拣梗的铁观音毛茶被直接装在罐子内，品尝时，茶友可以直接从罐子里倒出茶叶，根据需要选择泡饮的量，以8克为宜。

国标中明确规定，铁观音在初制时必须经过采青、晒青、凉青、摇青、揉捻、烘干等程序，这些程序一个都不能省。在国标的基础上，有些茶企为进一步弘扬传统制茶工艺，并由高级制茶师手工制作，且保留了红镶边和茶梗，红镶边和茶梗曾被很多人认为会让铁观音带苦，从而将其甩掉和拣掉。“其实，如果严格按照传统的工艺制作，带梗的毛茶并不苦，以前的安溪老茶人，也是直接销售带梗的铁观音。”业内人士刘瑞建还带领制茶师傅不再使用空调做青，做出来的茶叶更加贴近天然的气息，而且做好的安溪铁观音，不放冰箱，也依然能保持鲜爽的滋味。

英语翻译

After May 1st, Anxi Tieguanyin spring tea was fully marketed. Anxi, the tea town, was full of busy scenes. The air was filled with the fragrance of tea, refreshing and refreshing. Tea people were busy sending freshly made spring tea to all parts of the country. After the cold wave this year, the growth period of Tieguanyin slowed down and the picking time was delayed. However, the output was the same as last year, the quality was improved, the price was slightly higher than the same period, the market demand was strong, and the sales were smooth.

Both volume and price rose slightly

"After the cold wave this year, the growth period of Tieguanyin slowed down and the picking time was delayed. The reporter learned that in previous years, Tieguanyin has been on the market at the end of April, and this year it will be postponed to about May 2." The harvest was basically finished around 15th. "Chen Zhiming, the mayor of Gande Town, the first town of tea in China, said that there was plenty of rain before tea in the spring of this year. During the spring tea picking days, the temperature was relatively high and the yield of tea gardens was high. In recent years, Gande Town has continued to strengthen tea gardens. Ecological improvement and the promotion of tea tree retention measures have also been actively responded to by the people of Gande tea. Coupled with the return of the traditional "re-fermentation and fermentation" traditional craftsmanship, the quality of Gande tea has been further improved. "From what I know, it is currently , There is no more tea in the hands of tea farmers. "In Longjuan Township, according to Xie Biyue, the publicity committee of the township, the quality of tea in the spring has also been further improved this year because of continuous training in village tea making in the past few years.

In terms of the market, Anxi County Tea Industry Corporation Chen Jiayong said that from the data monitored by Anxi China Tea Capital in the past few days, the transaction volume of Tieguanyin increased by 5.4% compared with the same period last year. In terms of prices, according to tea merchants, this year's high-end tea prices are the same as last year, and the prices of medium and low-end teas have increased by 10%. Investigations by the four teams in Anxi County also show that the price of spring tea this year has risen steadily compared to the same period last year, with strong market demand and smooth sales.

Traditional Tieguanyin Maocha with stems is the highlight

After the spring tea went on the market, in response to the market, Anxi Tearen also launched many new products. Among them, the most eye-catching one is the traditional Tieguanyin Maocha with stalks. In the past, the Tieguanyin we saw on the counter was usually the pure tea with the stems picked, and a small bag of 7 grams was divided into vacuum packaging bags. The reporter saw that the Tieguanyin Maocha without the stems was directly packed in the jar. When tasting, tea lovers can pour the tea directly from the jar and choose the amount of tea to drink according to their needs, with 8 grams appropriate.

The national standard clearly stipulates that Tieguanyin must go through the procedures of picking, drying, cooling, shaking, kneading, and drying during the initial production. None of these procedures can be omitted. On the basis of the national standard, some tea companies further promote the traditional tea-making craftsmanship, and they are hand-made by advanced tea makers, and retain the red border and tea stems. Red borders and tea stems were once thought Avalokitesvara takes bitterness, so it is thrown away and sorted out. "Actually, if it is made strictly according to the traditional craftsmanship, the stalked Maocha is not bitter. The old Anxi tea people in the past also directly sold the stalked Tieguanyin." Liu Ruijian, an industry insider, also led the tea maker to stop using air-conditioning for making green tea. , The tea made is closer to the natural flavor, and the finished Tieguanyin can still maintain a fresh taste without putting it in the refrigerator.