铁观音秋茶

铁观音秋茶是指每年9~10月份采摘的铁观音茶叶，味道比其他季节香。

铁观音根据春夏秋冬四季气候的不同，分为春茶、秋茶、暑茶、夏茶和冬茶，"春水秋香"指的就是春茶和秋茶，春茶注重茶水的口感，秋茶注重香气，各有特色。但是就茶质来说，秋茶是一年之中最好的。

铁观音根据春夏秋冬四季气候的不同，分为春茶、秋茶、暑茶、夏茶和冬茶，"春水秋香"指的就是春茶和秋茶，春茶注重茶水的口感，秋茶注重香气，各有特色。但是就茶质来说，秋茶是一年之中最好的。

铁观音秋茶差不多在9.10月份，但9月份上市的是早秋茶，10月份才会正式的大规模上市!!

秋茶采摘天气是最佳的，秋高气爽，因此，好茶倍出，同样的工序，对春茶来说，秋茶制作出好茶就容易得多了，加上秋茶以后即进入冬天，气温对茶叶较为适宜，不容易变质。

寒露之后的铁观音茶叶，味道更香，茶水喝起来比较顺滑。茶叶跟季节是有很大关系的，有些气候比较适合茶叶的发酵，最后形成自然香。

铁观音秋茶的特点一:干茶紧结掷杯声脆为秋茶。鉴别时取少许干茶掷入盖碗，发出清脆之声即为秋茶，如若声音沉闷，应为暑茶。原因是正宗秋茶铁观音外形紧结，且有厚、实、重外形特征，掷杯自然声大，而暑茶外形松弛、轻飘，其掷杯声当然相对沉闷。

铁观音秋茶的特点二:干茶鲜绿且带光泽者为秋茶。干茶颜色及光泽度如何，也是较直观的鉴别方法之一。正宗安溪铁观音秋茶，其干茶颜色应为鲜绿色，因此鉴别起来不难。取少许干茶于灯光下，如呈绿色且富有光泽度，即为正秋;如果颜色暗乌且欠光泽度，一般即为暑茶。不过，如果茶叶呈春茶之色，即乌油色(似柿饼着霜之色)，那么不仅是正秋茶，而且是品质上乘的正秋茶。

铁观音秋茶的特点三:有鲜水果香味者为正秋茶。安溪铁观音秋茶冲泡后，其气味的最大特征是，有鲜水果花香味即所谓求香味。以此鉴别，如不具这一气味特征基本可以认定是非秋茶。从气味上看，安溪铁观音秋茶与别季茶的最大区别，是一般人最容易掌握的鉴别方法。若是暑茶，气味特征主要是有类似带腥的味道。

铁观音秋茶的特点四:叶底凹软者为正秋茶。将冲泡数遍的茶叶取出两三片，展开细看，如叶底凹软，一般可以认定为正秋铁观音;如若叶底硬挺粗糙，即可判定非正秋铁观音。秋茶新出炉时，不宜现泡现喝。

刚炒制的秋茶，尚残留部分水分、异味，其中一些残留成分甚至对健康不利。因此,可先将买回的毛茶放于阴凉处晾干，然后拣梗分装。装袋的标准是，茶叶干燥，无任何异味。

分装后的安溪铁观音茶叶，有条件的要放入冰柜冷冻，至少放置3-4天后，再取出冲泡。这样的铁观音茶叶，经过毛茶晒晾、去味，加上冷藏回鲜，其养分冲泡才能充分溶于汤中，而且香气、滋味等也才能充分体现。

英语翻译

Tieguanyin autumn tea refers to Tieguanyin tea leaves picked from September to October every year, which taste more fragrant than other seasons.

Tieguanyin is divided into spring tea, autumn tea, summer tea, summer tea and winter tea according to the different climates of the four seasons of spring, summer, autumn and winter. "Chunshuiqiuxiang" refers to spring tea and autumn tea. Pay attention to aroma, each has its own characteristics. But in terms of tea quality, autumn tea is the best of the year.

Tieguanyin is divided into spring tea, autumn tea, summer tea, summer tea and winter tea according to the different climates of the four seasons of spring, summer, autumn and winter. "Chunshuiqiuxiang" refers to spring tea and autumn tea. Pay attention to aroma, each has its own characteristics. But in terms of tea quality, autumn tea is the best of the year.

Tieguanyin Autumn Tea is almost September 10, but the early autumn tea will be on the market in September, and it will be officially launched on a large scale in October!!

The weather for picking autumn tea is the best, and autumn is high and airy. Therefore, good tea doubles out. The same process, for spring tea, autumn tea makes good tea much easier. After autumn tea is added, winter will enter. It is more suitable for tea, and it is not easy to deteriorate.

The tea after the cold dew is more fragrant, and the tea tastes smoother. Tea has a lot to do with the season. Some climates are more suitable for the fermentation of tea, and finally form a natural fragrance.

Feature one of Tieguanyin autumn tea: dry tea is tightly knotted and crispy as autumn tea. When distinguishing, take a little dry tea and throw it into a tureen. If the sound is clear, it is autumn tea. If the sound is dull, it should be summer tea. The reason is that the authentic autumn tea Tieguanyin has a tight appearance, and has the characteristics of thick, solid, and heavy appearance. It is naturally loud when throwing a cup, while the shape of Shucha is loose and light, and its throwing cup is of course relatively dull.

The second feature of Tieguanyin autumn tea: the dry tea is fresh green and shiny is autumn tea. The color and gloss of dry tea are also one of the more intuitive identification methods. For authentic Anxi Tieguanyin autumn tea, the color of its dried tea should be bright green, so it is not difficult to identify it. Take a small amount of dry tea under the light, if it is green and rich in gloss, it is positive autumn; if the color is dark and lacks gloss, it is generally summer tea. However, if the tea leaves are the color of spring tea, that is, black oil color (like persimmon with frost), then it is not only Zhengqiu tea, but also high-quality Zhengqiu tea.

The third characteristic of Tieguanyin autumn tea: Zhengqiu tea is the one with fresh fruit fragrance. After brewing Anxi Tieguanyin autumn tea, the biggest characteristic of its smell is that it has the fragrance of fresh fruits and flowers, which is the so-called fragrance. Based on this identification, if it does not have this odor characteristic, it can basically be regarded as non-autumn tea. In terms of smell, the biggest difference between Anxi Tieguanyin autumn tea and other season teas is the easiest way for ordinary people to grasp the identification method. In the case of summer tea, the odor characteristics are mainly similar to the smell of fishy.

Feature four of Tieguanyin autumn tea: the one with soft leaf bottom is Zhengqiu tea. Take out two or three tea leaves that have been brewed several times and unfold them carefully. If the bottom of the leaf is concave and soft, it can generally be regarded as Zhengqiu Tieguanyin; if the bottom of the leaf is stiff and rough, it can be judged as non-zhengqiu Tieguanyin. When autumn tea is fresh out of the oven, it is not advisable to drink it freshly.

Freshly roasted autumn tea still has some moisture and peculiar smell, some of which are even harmful to health. Therefore, you can first put the bought Maocha in a cool place to dry, and then sort the stems and pack them. The standard for bagging is that the tea leaves are dry without any peculiar smell.

After aliquoted tea, put it in the freezer if possible, and leave it for at least 3-4 days before taking it out for brewing. After such tea leaves are dried in the sun, deodorized, and refrigerated to refresh, the nutrients can be fully dissolved in the soup, and the aroma and taste can also be fully reflected.