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铁观音纯雅礼和

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铁观音茶叶苦尽甘来的秘密

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Issuing time:2021-09-20 21:36



所谓铁观音回甘,就是初尝苦味,之后喉咙返回甜味,苦甜交织共同作用形成的独特体验。茶入口舌,清甜微苦,在口腔回味绵长,随着时间的推移,甜味逐渐超过苦味,最终以甜味结束,在一口安溪铁观音茶的滋味间,展现十足的反差与对比,给味蕾带来神奇的冲击。



同时,回甘是否持久也是人们判断铁观音好茶的重要指标之一。




引起回甘的物质有哪些?




茶多酚




多酚类物质在茶鲜叶含量中占高达18%-36%,呈现苦味和涩味,茶多酚的含量与安溪铁观音茶汤回甘强度有很大的关系。






黄酮




黄酮是茶多酚的一种。黄酮的味觉表现十分特殊,入口苦涩,一段时间后呈现自然甜味。






氨基酸




氨基酸是构成铁观音茶叶鲜、爽的主要成分,含量约占总量1%-4%,春茶中氨基酸含量高于其他季节,因此春茶的鲜味和回甘都更为悠长。






有机酸




有机酸,在铁观音茶中约占总量的3%,且在制茶过程中含量还会增加。有机酸通过刺激唾液腺的分泌,让人感觉回甘生津。






糖类




绿茶中,多糖类占了总量的3.5%,它们名为糖却不甜,而是靠其一定的粘度在口腔滞留,通过唾液里的唾液淀粉酶催化成麦芽糖,正是催化过程产生的时间差,造成了苦而后甜的回甘效应。





回甘与铁观音茶叶品质有关系吗?




回甘的甜度轻重并不是辨别茶好坏的绝对标准。




比如一些质量较低的茶叶,因其茶汤味道过于苦涩,由对比而产生的甜味就较为强烈。




或者一些茶类本身甜味就较明显,容易与回甘混淆。如红茶富含具有甜味的茶红素,饮茶时所感受到的甜更多来自于舌尖,而非喉咙中返回的回甘。






那么,怎样判断一杯茶回甘的好坏呢?




饮一大口安溪铁观音茶汤,使茶汤充满口腔,慢慢感受其收敛性和刺激性。咽下后如果舌面或舌底有津液缓缓释放,并伴有甜甜的口感,且持续长时间也不减弱,便可以称为回甘持久了。

英语翻译

The so-called Tieguanyin return to sweetness is a unique experience formed by the first taste of bitterness, and then the return of sweetness to the throat. The mouth of the tea is sweet and slightly bitter, with a long aftertaste in the mouth. As time goes by, the sweetness gradually exceeds the bitterness, and finally ends with sweetness. A sip of Anxi Tieguanyin tea shows a full contrast and contrast. The taste buds bring a magical impact.



At the same time, whether Huigan lasts is also one of the important indicators for people to judge Tieguanyin good tea.




What are the substances that cause back sweetness?




Tea polyphenols




The content of polyphenols in fresh tea leaves is as high as 18%-36%, showing bitterness and astringency. The content of tea polyphenols has a great relationship with the sweetness of Anxi Tieguanyin tea soup.






Flavonoids




Flavonoids are a kind of tea polyphenols. The taste performance of flavonoids is very special, the mouth is bitter and astringent, and after a period of time, it presents a natural sweet taste.






Amino acid




Amino acids are the main components that make up the freshness and refreshing of Tieguanyin tea. The content is about 1%-4% of the total. The content of amino acids in spring tea is higher than that in other seasons, so the freshness and sweetness of spring tea are longer.






Organic acid




Organic acids account for about 3% of the total in Tieguanyin tea, and the content will increase during the tea making process. Organic acids stimulate the secretion of salivary glands and make people feel like they are rejuvenated.






carbohydrate




In green tea, polysaccharides account for 3.5% of the total. They are called sugars, but they are not sweet. Instead, they stay in the mouth by their certain viscosity. They are catalyzed by the salivary amylase in the saliva to maltose, which is produced by the catalytic process. The time difference has caused the sweetness of bitterness and sweetness.





Does Huigan have anything to do with the quality of Tieguanyin tea?




The sweetness of Huigan is not an absolute criterion for distinguishing the quality of tea.




For example, some of the lower quality tea leaves have a stronger sweetness due to the bitterness of the tea soup.




Or some teas have a more obvious sweetness, which is easy to confuse with sweetness. For example, black tea is rich in sweet thearubicin, the sweetness you feel when drinking tea comes more from the tip of the tongue than the sweetness returned from the throat.






So, how to judge whether a cup of tea is good or bad?




Drink a large sip of Anxi Tieguanyin tea soup to fill the mouth and slowly feel its astringency and irritation. After swallowing, if there is a slow release of body fluid on the surface of the tongue or the bottom of the tongue, accompanied by a sweet taste, and it lasts for a long time without weakening, it can be said to be back sweet and lasting.


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