铁观音春茶 乌龙茶极品代表安溪铁观音

在这个酝酿铁观音好茶的春季，最具代表性的好茶莫过于有“春水”之称的铁观音春茶了，一直以来也都倍受茶友的青睐。

春茶来了

铁观音茶树越冬后第一次萌发的芽叶采制而成的茶叶称为铁观音春茶。春季温度适中，雨量充份，再加上茶树经过了半年冬季的修养生息，使得铁观音春茶茶芽肥硕，色泽翠绿，叶质柔软，且含有丰富的维生素，特别是氨基酸。不但使铁观音春茶滋味鲜活且香气宜人富有保健作用。铁观音春茶由于茶树营养物质丰富，故而叶肉肥厚，香物质和维生素含量较高，滋味鲜爽，香气强烈，外形条索紧结重实。

传统工艺，铁观音春茶乃成

安溪铁观音制作严谨，技艺精巧。春茶约3月下旬萌芽，谷雨至立夏(4月中下旬-5月上旬)为春茶，产量占全年总产量的40-45%。鲜叶采摘标准必须在嫩梢形成驻芽后，顶叶刚开展呈小开面或中开面时，采下二、三叶。采时要做到“五不”，即不折断叶片，不折叠叶张，不碰碎叶尖，不带单片，不带鱼叶和老梗。生长地带不同的茶树鲜叶要分开，特别是早青、午青、晚青要严格分开制造，以午青品质为最优。

铁观音春茶应该具备原料天然和传统制作两大要素：

首先，茶树生长环境要好,如空气清新、植被良好、海拔适宜；

其次，制茶工艺要传统,如施用有机肥料、尽量少用机械制茶等。

铁观音春茶，干茶呈现三节色、表面油润,具有回甘好、口感厚重、音韵明、叶底温润等特点，而上好的安溪铁观音干茶甚至表面结有白霜。而要体现铁观音春茶的这些特点,只有天然做法才能达到。

安溪铁观音乌龙茶极品

铁观音属乌龙茶中极品,有红茶的甘醇和厚重感,绿茶的清香、其以独特兰花香和观音韵味闻名于世。铁观音春茶成品茶外形条索卷曲,肥壮圆结,沉重匀整；色泽油亮,带砂绿色,红点明显,具有蜻蜓头、螺旋体、青蛙腿,砂绿带白霜；汤色金黄,浓艳清澈；叶底肥厚明亮,呈绸面光泽；滋味醇厚甘鲜,回甘悠长,香锐而浓,有“绿叶红镶边,七泡有余香”之说。

英语翻译

In this spring of brewing good tea, the most representative good tea is Tieguanyin spring tea, known as "chunshui", which has always been favored by tea lovers.

Spring tea is here

Tieguanyin tea is called Tieguanyin spring tea. In spring, the temperature is moderate, the rainfall is sufficient, and the tea trees have been cultivated for half a year in winter, making Tieguanyin spring tea buds plump, green in color, soft in leaves, and rich in vitamins, especially amino acids. It not only makes Tieguanyin spring tea taste fresh, but also has a pleasant aroma and is full of health care effects. Tieguanyin spring tea is rich in nutrients from the tea tree, so the leaf flesh is thick, the aroma and vitamin content are high, the taste is fresh, the aroma is strong, and the appearance is tight and strong.

Traditional craftsmanship, spring tea

Anxi Tieguanyin is rigorously produced and exquisitely crafted. Spring tea germinates in late March, and from Guyu to Lixia (mid-late April to early May) is spring tea, which accounts for 40-45% of the total annual output. The standard for picking fresh leaves must be the second and third leaves when the top leaves have just developed into a small or mid-open surface after the young shoots have formed permanent buds. The "five nos" should be done when harvesting, that is, do not break the leaves, do not fold the leaves, do not break the tip of the leaves, do not bring a single piece, do not bring fish leaves and old stems. The fresh leaves of tea plants in different growing areas should be separated, especially the early green, midnight green, and late green leaves should be strictly manufactured separately, with the best quality of midnight green.

Tieguanyin spring tea should have two major elements: natural raw materials and traditional production:

First of all, tea trees should grow in a good environment, such as fresh air, good vegetation, and suitable altitude;

Secondly, the tea-making process should be traditional, such as applying organic fertilizers and using as little machinery as possible to make tea.

Tieguanyin spring tea, dry tea presents three-node color, oily surface, has the characteristics of good sweetness, thick taste, clear sound, and warm leaf bottom. The good Anxi Tieguanyin dry tea even has hoarfrost on the surface. To reflect these characteristics of Tieguanyin spring tea, only natural methods can achieve it.

Anxi Tieguanyin, the best oolong tea

Tieguanyin is one of the best oolong teas. It has the sweetness and heaviness of black tea, and the delicate fragrance of green tea. It is famous for its unique orchid fragrance and Guanyin flavor. The finished tea of Tieguanyin spring tea is curly in shape, plump and round, heavy and even; the color is oily, with sandy green with obvious red spots, with dragonfly heads, spirochetes, frog legs, sand green with hoarfrost; the soup is golden in color, rich and clear; The bottom of the leaf is thick and bright, with a silky luster; the taste is mellow and fresh, the sweetness is long, the fragrance is sharp and strong, there is a saying that "green leaves are bordered by red, seven bubbles have a lingering fragrance".