安溪铁观音茶，你为什么泡不出别人的味来？

很多铁观音茶友都有这样的困扰：为什么同样的茶叶，同样的茶具，同样的水，我泡的安溪铁观音茶就是没有别人泡的好喝?

注意三个方面

在茶叶品质没问题的前提下，要把一款茶泡得好喝，主要在于茶具、投茶量、浸泡时间这三个方面，而且它们之间是相互联系的。

茶具：盖碗或壶外观好看没用，重要的是容量，多少容量跟接下去投茶量以及注水量、浸泡时间有直接关系，比如岩茶的袋泡装是8g一泡，分别在容量100cc和130cc的盖碗里冲泡，前者注水量和后者注水量肯定是不同的，一样的浸泡时间，泡出来的滋味也会不同，前者相对来说会浓郁一些。

投茶量：如果是泡袋装的茶，基本上岩茶是8g一小袋，红茶是5g一小袋，这种就方便了些。但如果是散装的茶，你无法确定该投放多少茶叶量，可以先自己尝试放适量茶叶冲泡，觉得淡了或者浓了，那么下一次冲泡茶叶时，心里就会知道该放多少量。

浸泡时间：是根据你投放的铁观音茶叶量所调节的，茶叶放多了，浸泡时间应该短些，茶叶少了，那么浸泡时间则可稍微久一些。讲究的人会在茶盘边上备一台克称，若不嫌麻烦，最好还是买台克称的，每次喝多少就称多少克的茶，至少会比凭感觉投放茶叶精准。

整茶和碎茶的区别

还有一点值得提下，一款茶，如果是散装的，刚打开包装开始喝，条索是完整的，并无异，当喝得差不多没了快要见底，碎茶会比较多(正常情况，茶叶又干又脆，在抓取过程容易折断茶叶，从而碎茶就渐渐留在了底部)。这时你泡包装底部的茶叶，跟先前条索完整的茶相比，一样的克数，底部包含碎茶的会略浓些，遇到这种情况，要是你觉得浓了，出汤就应该快一些。

袋泡装的茶也会有类似情况，茶叶装在大箱子里(运输过程中会产生碎茶)，一泡一泡包装起来，当包装到箱子底部，同样也有碎茶出现。一般商家都会筛选碎末，把比较碎的筛掉，但不管怎么筛选，还是没有箱子刚开封前那样的完整条索。所以这样会造成部分袋泡装里的茶叶包含碎茶，甚至碎茶偏多都有可能。

照搬泡茶方法你就输了

铁观音茶叶是因人、因时而异的东西，因为制茶人和天气关系，所制出的茶叶会有不同表现，比如有的茶因工艺或天气、采摘等原因，茶味偏重，这种情况就不宜浸泡过久，否则会浓苦。而有的茶做出来茶味偏薄，无力，这就需要稍微浸泡下才出味，所以浸泡时间是没法用准确时间去控制的，若依网上很多教大家的第一泡XX秒出汤、第二泡XX秒出汤的方式泡茶，那基本是个十分滑稽的事情。

希望刚喝茶的茶客们能够记住这四个字“看茶泡茶”，不同茶叶有不同泡法，5克茶叶量有5克的泡法，10克茶叶量有10克的泡法。

三个影响因素

注水方式：我是直接注水入盖碗，是否沿着边缘注水还是直接注水，这个在我看来对茶叶影响不大，茶叶自身品质摆在那，一泡带有涩感的茶，再怎样变着花样注水，依然还是涩。一泡口感好的茶，如果说直接注水会让汤水口感变得不好，那这茶也不用喝第二次了。

关于水温问题：除了绿茶要用80-85℃，其他茶用沸水泡完全没问题。用80-90℃的水冲泡茶，汤水确实会柔和许多，包括茶叶的缺点，苦涩感也会减弱。一般来说，如果平时自己喝茶，可以根据自己的喜好，用温水泡茶，这样口感会更好。

而如果是评审一款茶叶，最好用沸水冲泡，这样就更能发现茶叶的优缺点。沸水冲下去会把苦涩感泡出来的茶是工艺欠缺，不是水温的问题。

水质：不同地区的自来水存在差距，水质好的地区自来水还好，而对于氯气味比较大的自来水，一般这种情况建议用桶装纯净水就行了。

好的水无疑会增加点茶汤甜度，甚至汤水的厚度，拿纯净水跟山泉水泡茶，肯定是山泉水甜一些。但并不是人人都能在家天天喝到山泉水，所以只要你家的水不会给茶带来负面影响，不必过于追求所谓的“好水”。

因此大致可以总结如下：

水温低：汤水柔和，茶味略淡; 沸水：茶味、香气足，优缺点能明显感受到。

投茶量少：浸泡时间不够，味淡，水薄。投茶量多：浸泡时间没控制好，茶味浓，甚至带微苦。

需要注意的细节

有人提到，出茶汤时要把盖碗里的茶汤淋净是对的，否则会影响下一泡的口感。

还有出茶汤的速度，就是铁观音茶汤倒入公道杯时，手拿盖碗的角度决定了出汤速度快与慢，这个我觉得也得注意。做了个小测试，130cc的盖碗，直接垂直拿着倒入公道杯的出茶汤速度到茶汤淋净是十秒左右，如果盖碗从斜到垂直倒入大概是15秒左右。

这还要看盖碗缝隙，缝隙大，出汤速度也会加快，缝隙小，出汤速度自然也就缓慢。不要小看这五六秒的差别，五六秒时间也是能够增加安溪铁观音茶汤浓度的

英语翻译

Many tea lovers have this problem: why the same tea, the same tea set, the same water, the tea I make is not as good as others make?

Pay attention to three aspects

On the premise that the quality of the tea is no problem, to make a good tea, mainly in the three aspects of the tea set, the amount of tea, and the steeping time, and they are interconnected.

Tea set: The appearance of a tureen or a pot is useless. The most important thing is the capacity. The amount of capacity is directly related to the amount of tea, the amount of water and the soaking time. For brewing in a 130cc bowl, the amount of water in the former and the latter is definitely different. The same soaking time will have a different taste. The former will be relatively richer.

Tea volume: If it is tea packed in bags, basically rock tea is 8g a small bag, and black tea is 5g a small bag, which is more convenient. But if it's loose tea, you can't determine how much tea you should put in. You can try to brew a proper amount of tea by yourself. If it feels weak or thick, the next time you brew the tea, you will know how much to put in your heart.

Soaking time: It is adjusted according to the amount of tea you put in. If you put too much tea, the steeping time should be shorter. If there is less tea, the steeping time can be slightly longer. Those who are particular about it will prepare a gram scale on the side of the tea tray. If it is not too troublesome, it is better to buy a gram scale. Weigh as many grams of tea as you drink. At least it will be more accurate than putting tea by feeling.

The difference between whole tea and broken tea

Another point worth mentioning is that if a tea is in bulk, the strips are intact when you just open the package and start drinking. The tea leaves are dry and crisp, and the tea leaves are easily broken during the grasping process, so that the broken tea gradually stays at the bottom). At this time, you brew the tea at the bottom of the package. Compared with the previous tea with a complete strip, the tea leaves are the same in grams, and the bottom contains broken tea will be slightly thicker. In this case, if you think it is thick, the soup should be Faster.

A similar situation occurs with tea in bags. The tea leaves are packed in large boxes (broken tea will be produced during transportation), and packed one by one. When the tea is packed to the bottom of the box, broken tea will also appear. Generally, businesses will sift the broken pieces and sift out the more broken ones, but no matter how they are sieved, there is still no complete string like the box just opened. So this will cause some of the tea leaves in the bag to contain broken tea, or even more broken tea.

You will lose if you copy the tea method

Tea is something that varies from person to person and from time to time. Because of the relationship between the tea maker and the weather, the produced tea will have different performances. For example, some teas have a heavier taste due to craftsmanship, weather, and picking. This situation is not suitable. Soak it for too long, otherwise it will be bitter. And some teas are made with a thin and weak tea flavor, which requires a little soaking to taste, so the soaking time cannot be controlled with accurate time. If you follow the first soaking of XX seconds to make the soup, The second way to make tea in XX seconds out of the soup is basically a very funny thing.

I hope that those who have just drank tea can remember these four words "see tea making tea", different tea leaves have different brewing methods, 5 grams of tea leaves have 5 grams of brewing methods, and 10 grams of tea leaves have 10 grams of brewing methods. .

Three influencing factors

Water injection method: I injected water directly into the bowl, whether I injected water along the edge or directly, in my opinion, this has little effect on the tea, the quality of the tea itself is placed there, and the tea with astringent feeling will change no matter how The pattern of water injection is still astringent. A good-tasting tea, if it is said that direct injection of water will make the soup taste bad, then there is no need to drink this tea a second time.

Regarding the water temperature issue: except for green tea, which requires 80-85°C, it is completely fine for other teas to be brewed in boiling water. When brewing tea with water at 80-90℃, the soup will indeed be much softer, including the shortcomings of tea, and the bitterness will also be weakened. Generally speaking, if you usually drink tea by yourself, you can make tea with warm water according to your preference, so that the taste will be better.

If you are reviewing a tea, it is best to brew it with boiling water, so that you can better discover the advantages and disadvantages of the tea. The bitterness of the tea that will be brewed by boiling water is a lack of craftsmanship, not a problem of water temperature.

Water quality: There are gaps in tap water in different regions. Tap water in areas with good water quality is okay. For tap water with a relatively large chlorine odor, it is generally recommended to use barreled purified water in this case.

Good water will undoubtedly increase the sweetness of the tea soup, and even the thickness of the soup. Using pure water to make tea with mountain spring water will definitely make the mountain spring water sweeter. But not everyone can drink mountain spring water at home every day, so as long as your home water does not have a negative impact on tea, you don't need to pursue the so-called "good water" too much.

So it can be roughly summarized as follows:

Low water temperature: the soup is soft, and the tea taste is slightly light; boiling water: the tea taste, the aroma is sufficient, the advantages and disadvantages can be clearly felt.

The amount of tea thrown is small: the steeping time is not enough, the taste is weak, and the water is thin. Large amount of tea: the steeping time is not well controlled, the tea taste is strong, even slightly bitter.

Need to pay attention to the details

Someone mentioned that it is right to pour out the tea soup in the tureen when making the tea soup, otherwise it will affect the taste of the next bubble.

There is also the speed of the tea soup, that is, when the tea soup is poured into the fair cup, the angle of the hand holding the bowl determines the speed of the soup. I think this should also be paid attention to. I did a small test. With a 130cc tureen, it takes about ten seconds for the tea soup to be poured into the fair cup.

This depends on the gap in the bowl. Large gaps will increase the speed of soup, and small gaps will naturally slow down the soup. Don’t underestimate the difference between five and six seconds. Five or six seconds can also increase the concentration of tea soup.