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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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安溪铁观音知识大百科

  1
Issuing time:2021-09-09 13:07

铁观音有什么突出的特点?




外形上,铁观音颗粒圆整重实,呈“蜻蜓头”状,色泽乌黑油润,砂绿明显,传统工艺有“绿叶红镶边”,但新工艺铁观音已见不到红边。



内质上,香气浓郁持久,带有兰花香等清香味,茶汤金黄透亮,滋味醇厚,鲜爽回甘。






铁观音分几季采制?


春茶:谷雨至立夏(4月中下旬—5月上旬)


夏茶:夏至至小暑(6月中下旬—7月上旬)


暑茶:立秋至处暑(8月上旬—8月下旬)


秋茶:秋分至寒露(9月下旬—10月上旬)




不同季节的铁观音有什么特点?


春季气候温暖,水分、温度适宜,鲜叶内的各种成分含量丰富,因此茶汤内质丰富,滋味上醇厚鲜爽。



夏季气温高,光合作用强,鲜叶中的多酚类比例增多,因此滋味偏淡且涩口,香气略粗老,品质较次。



秋季气候日照长,有利于茶树生长,气温稍低也有利于鲜叶中芳香物质的形成,故而秋茶香气特别高。 




铁观音的“春水秋香”是什么意思?


春秋两季是铁观音最重要的茶季,基本占了全年产量的80%。



春茶韵味悠长,茶汤淡雅含蓄;秋茶香气高远,茶汤粗犷张扬。不要问春秋铁观音到底哪个好,俗话说“春水秋香”,意思是春季铁观音茶汤层次更胜一筹,而秋茶则是香气突出,各有千秋。




铁观音基本制作流程是什么?


铁观音制作十分精细,有“好喝不好制”之说,包括采摘、初制、精制三部分。



采摘要掌握采摘期、采摘标准和采摘技术;


初制要精通晒青、凉青、摇青、炒青、揉捻、初烘、包揉、复烘、复包揉、烘干10道工序;


精制要把握筛分、拣剔、拼堆、烘焙、摊凉、包装6道工序。





传统与新工艺铁观音区别在哪?




传统铁观音也叫浓香型铁观音。发酵和烘焙稍重,具有“香、浓、醇、甘”等特点,色泽乌润,汤色金黄,带花香和熟果甜香,滋味厚重,相对清香型而言,浓香型铁观音性质更温和。



新工艺铁观音也叫清香型铁观音。发酵和烘焙较轻,颜色翠绿,汤水清绿,呈花香和清香,口感比较清淡、舌尖略带微甜。清香型铁观音性凉,体质虚寒或有肠胃疾病的朋友建议少喝。




如何泡好一杯铁观音?




1、选择瓷质盖碗冲泡高香更足,使用紫砂壶冲泡口感更佳。



2、铁观音是颗粒形的,正式冲泡前需要润茶,润至茶叶稍微舒展即可,避免损失太多滋味。



3、沸水悬壶高冲,激发茶香,前几泡浸泡时间不宜太久,尤其是清香型铁观音。后几泡应视茶的耐泡度适当延长冲泡时间。



4、出汤时需要把水滴干净,不能有水残留在壶内(俗称“留根”),否则茶汤不够鲜爽。



5、冲泡铁观音建议不用茶滤,香气口感更佳。





如何品味铁观音?




铁观音的品鉴重点是重香,重甘,重纯,茶汤九泡为限,每三泡为一阶段。有口诀曰:一二三香气高,四五六甘渐增,七八九品茶纯。



第一阶段闻其香气是否高;


第二阶段尝其滋味是否醇;


第三阶段看观汤色变化。



铁观音的香不会很浓烈,而是幽雅的兰花香,香气清幽,并带有淡淡奶香,持久悠远。





中国的乌龙茶,著名的有福建铁观音、凤凰单丛、武夷岩茶,而很多人认识乌龙茶,是从铁观音开始的。




安溪铁观音优雅的花香和爽口的回甘,让很多人为之倾倒。也许,每个人对铁观音的理解不完全一样,但这一份记忆中的味道都一样美好。

What are the outstanding features of Tieguanyin?




In appearance, the particles of Tieguanyin are round and heavy, in the shape of a "dragonfly head", the color is jet black and oily, and the sand green is obvious. The traditional craft has a "green leaf and red border", but the new craft Tieguanyin no longer sees the red edge.



Internally, the aroma is strong and long-lasting, with a refreshing fragrance such as orchid fragrance, the tea soup is golden and translucent, the taste is mellow, and it is refreshing and sweet.






How many seasons are Tieguanyin produced?


Spring tea: Guyu to Lixia (mid-late April-early May)


Summer tea: summer solstice solstice (mid-late June-early July)


Summer Tea: From the beginning of autumn to the heat (early August-late August)


Autumn tea: autumnal equinox to cold dew (late September-early October)




What are the characteristics of Tieguanyin in different seasons?


In spring, the climate is warm, the moisture and temperature are suitable, and the various ingredients in the fresh leaves are rich, so the tea soup is rich in internal quality and has a mellow and fresh taste.



In summer, the temperature is high, photosynthesis is strong, and the proportion of polyphenols in the fresh leaves increases, so the taste is light and astringent, the aroma is slightly rough and old, and the quality is inferior.



The climate in autumn has long sunshine, which is good for the growth of tea trees, and the lower temperature is also good for the formation of aromatic substances in the fresh leaves, so the aroma of autumn tea is particularly high. 




What does Tieguanyin's "Chun Shui Qiu Xiang" mean?


The spring and autumn seasons are the most important tea seasons for Tieguanyin, accounting for 80% of the annual output.



The flavor of spring tea is long, the tea soup is elegant and subtle; the aroma of autumn tea is high, and the tea soup is rough and unassuming. Don't ask which is better for Chunqiu Tieguanyin. As the saying goes, "Chunshuiqiuxiang" means that Tieguanyin tea soup in spring has a better level, while autumn tea has a prominent fragrance and each has its own merits.




What is the basic production process of Tieguanyin?


The production of Tieguanyin is very delicate, and there is a saying that "good taste is not good", including three parts: picking, preliminary preparation, and refinement.



Picking abstracts to master the picking period, picking standards and picking techniques;


In the initial production, you must be proficient in the 10 processes of drying, cooling, shaking, frying, kneading, initial baking, wrapping kneading, re-drying, re-bundling kneading, and drying;


Refining must grasp the six processes of screening, sorting, stacking, baking, cooling, and packaging.





What is the difference between traditional and new craft Tieguanyin?




Traditional Tieguanyin is also called Luzhou-flavored Tieguanyin. Fermentation and baking are slightly heavier, with the characteristics of "fragrant, thick, mellow and sweet", with a dark color, golden color in the soup, with floral and ripe fruit sweetness, and a heavy taste. Compared with the fragrance type, the Luzhou-flavored Tieguanyin is more gentle in nature. .



The new craft Tieguanyin is also called Qingxiang Tieguanyin. The fermentation and baking are light, the color is emerald green, the soup is clear and green, and it has a floral and delicate fragrance. The taste is relatively light and the tip of the tongue is slightly sweet. The fragrance type Tieguanyin is cool in nature, cold in physique or friends with gastrointestinal diseases suggest to drink less.




How to make a good cup of Tieguanyin?




1. Choose a porcelain tureen for high-scented brewing, and use a purple sand pot for better taste.



2. Tieguanyin is in the form of granules. You need to moisten the tea before the formal brewing until the tea is slightly stretched to avoid losing too much flavor.



3. Suspend the pot in boiling water to stimulate the fragrance of tea. The first few steeps should not be soaked for too long, especially the fragrance type Tieguanyin. After a few brews, the brewing time should be appropriately extended depending on the tea's resistance to brewing.



4. The water droplets should be cleaned when the soup comes out, and there should be no water left in the pot (commonly known as "root"), otherwise the tea soup is not fresh enough.



5. Tea strainer is not recommended for brewing Tieguanyin for better aroma and taste.





How to taste Tieguanyin?




Tieguanyin's tasting focuses on heavy fragrance, heavy sweetness, and heavy purity. The tea soup is limited to nine teas, and every three teas is a stage. There is a formula saying: One, two, three has high aroma, four, five, and six sweets gradually increase, and seven or eighty-nine teas are pure.



Whether the smell is high in the first stage;


In the second stage, taste whether it tastes mellow;


In the third stage, watch the soup color change.



The fragrance of Tieguanyin will not be very strong, but an elegant orchid fragrance, with a delicate fragrance, with a slight milky fragrance, long lasting.





The famous Chinese oolong teas are Fujian Tieguanyin, Fenghuang Dancong, and Wuyi Yancha. Many people know oolong tea from Tieguanyin.




Tieguanyin's elegant floral fragrance and refreshing sweetness make many people fall in love with it. Perhaps everyone's understanding of Tieguanyin is not exactly the same, but the taste in this memory is the same.


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