铁观音 正酸“歪酸 青酸 鲜酸 煌口酸 青煌酸

关于酸的问题－传统铁观音的酸带酸铁观音一直都存在很大的争议，这是由目前轻发铁观音存在两类酸造成的，网上很流行将它们称为“正酸”和“歪酸”，但什么是正酸什么是歪酸一直都没有过明确的解释。要阐述这个概念我们有必要从酸谈起。

1

在90年代中期之前的传统观音时代，带酸安溪铁观音被认为是顶极产品的代名词，这类产品极其罕见，都具有穿透力强、带有钻牙缝的感觉，饮完之后，不仅感觉到强劲持久的回甘、还带有明显的生津感，给人美妙的品饮体验——酸而生津，这样的茶被称为顶极产品没有任何异议，但随着商业时代的到来，业界将其简单描述为带“酸”就是顶极好茶，恰好轻发工艺很容易让铁观音拥有酸感甚至酸味，结果导致带酸产品大量涌现，而这类带酸的轻发观音与传统观音的“酸而生津、回甘持久”等完全是不同的概念。

2

关于酸－轻发观音的酸不过，这并不是说轻发观音的酸就一无是处，有相当一部分茶使用拖酸方法制造，如果处理不当很容易出现各种问题，例如茶汤中带怪异的酸味、或者盖香带有令人不喜的酸，几无回甘，饮后难给人良好的感觉——显然，这类产品不是什么优质品。

3

另一部分制造成功的轻发观音也会带有“酸”——但它一种嗅觉概念而非味觉概念，也就是盖子闻起来有微酸且无异杂味，盖香中的酸与兰香并起，以幽雅兰香为主；同时铁观音茶汤喝起来却没有酸味。这类香型被称为“青酸”或者“鲜酸”；如果茶品还带有明显的煌口特征，一般俗称为“煌口酸”或者“青煌酸”。但不论是何种等级产品，都比较难出现酸而生津的感觉，这大概是由轻发工艺所先天决定的.

英语翻译

There has always been a lot of controversy about acid-traditional Guanyin’s acid with sour Tieguanyin. This is caused by the two types of acids in Tieguanyin that are currently light-haired. They are popularly referred to as "ortho acid" and "deviant acid" on the Internet. , But there has never been a clear explanation of what is positive acid and what is crooked acid. To explain this concept, we must start with acid.

1

In the traditional Guanyin era before the mid-90s, Guanyin with sour iron was considered synonymous with climax products. Such products are extremely rare. They all have a strong penetrating power and a feeling of drilling between teeth. After drinking, not only does it feel To the strong and long-lasting sweetness, there is also a clear sense of body fluid, giving people a wonderful drinking experience-acid and fluid generation, such tea is called the top product, there is no objection, but with the arrival of the commercial era, the industry Simply describe it as "sour" tea is the best tea. It happens that the light hair process can easily make Tieguanyin feel sour or even sour, resulting in a large number of sour products, and this kind of sour light-haired Guanyin and traditional Guanyin "Acid produces fluid, regains sweetness for a long time" and so on are completely different concepts.

2

Regarding the acid-the acid of the light Guanyin, this is not to say that the acid of the light Guanyin is useless. A considerable part of the tea is made by the acid method. If it is not handled properly, various problems can easily occur, such as the weird sour taste in the tea soup, Or Gaixiang has an unpleasant acidity and is almost unsweetened, and it is difficult to give people a good feeling after drinking. Obviously, this kind of product is not a high-quality product.

3

Another part of the successfully manufactured Qingfa Guanyin will also have "sour"-but it is an olfactory concept rather than a taste concept, that is, the lid smells slightly sour and has no peculiar smell, the acid and orchid fragrance in the lid incense At the same time, the tea is mainly composed of elegant orchid fragrance; at the same time, the tea soup tastes without sourness. This type of fragrance is called "blue acid" or "green acid"; if the tea still has obvious bright mouth characteristics, it is generally called "brilliant acid" or "green acid". However, no matter what grade product is, it is more difficult to feel acid and produce fluid. This is probably determined by the light hair craft.