铁观音拼配茶知识

首先来说铁观音拼配，拼配其实是铁观音茶叶精加工的工艺之一，这个步骤挺重要的，拼配得当，能使茶叶最大程度地发挥自身的优点。在具体的茶叶拼配过程中，拼配师会根据自己多年的研究和经验，把两种或者两种以上的铁观音茶叶，按照比例进行拼配。

所谓纯料，并不像大家想象的那样，是采制于同一树种的茶叶，它一般还包括同一批次制成的茶、同一区域制成的茶等等。

我们要注意的是，拼配的目的是为了使拼配后的安溪铁观音茶叶口感更佳，各方面的品质更优异，而不是为了降低成本。比如说张三家今年制出的铁观音香气优异但是口感单薄，李四家的铁观音口感鲜爽柔和可是香气又不足，那么这两款茶就很适合按照一定比例拼配在一起，拼配之后的铁观音就会香气高扬，口感鲜爽柔和。这样的拼配我们何乐而不为呢？

如果我们有三款茶，张三家的茶，李四家的茶，还有两家拼配之后的茶。我们可以选择在上午的时候喝上一道拼配后的茶，这样我们美好的一天，就从一道香气好口感好的茶汤开始了。我们也可以选择在上午的时候喝张三家的茶，香气满足了我们，但是口感却让我们耿耿于怀。下午我们又喝了李四家的茶，打算弥补一下口感上的遗憾。结果口感满足了，对香气又不满意，一整天都生活在纠结之中。如此看来拼配茶的优势显而易见。

其实不止是铁观音、大红袍之类，六大茶类基本上都需要进行拼配，因为拼配技术可以保证茶的口感和品质相对稳定。拼配一般分为毛茶拼配和成品茶拼配。

我们对铁观音茶叶进行拼配的主要意义是，可以保证大批量毛茶的品质稳定，特质不一样的同类茶之间可以互相取长补短，品质达到最优化，同时也提升了毛茶的经济价值。而且经过拼配后的安溪铁观音茶叶可以保证每一批生产出来的茶叶在口感和外形上大体一致，品质特征相对稳定。

First of all, blending, blending is actually one of the processes of tea finishing. This step is very important. Proper blending can make tea maximize its own advantages. In the specific tea blending process, the blender will blend two or more tea leaves according to their own proportions based on their years of research and experience.

The so-called pure material is not the tea made from the same tree species, as everyone imagines. It generally includes tea made in the same batch, tea made in the same area, and so on.

What we should pay attention to is that the purpose of blending is to make the blended tea taste better and the quality of all aspects better, not to reduce costs. For example, the Tieguanyin produced by Zhang Sanjia this year has an excellent aroma but a thin taste, and the Tieguanyin produced by Li Sijia has a fresh and soft taste but lacks aroma. Then these two teas are very suitable for blending together according to a certain proportion. The Tieguanyin will have a high aroma and a fresh and soft taste. Why don't we enjoy such a combination?

If we have three types of tea, Zhang Sanjia's tea, Li Sijia's tea, and two blended teas. We can choose to drink a blended tea in the morning, so that our beautiful day starts with a tea soup with good aroma and taste. We can also choose to drink Zhang Sanjia's tea in the morning, the aroma satisfies us, but the taste makes us brooding. In the afternoon, we drank Li Sijia's tea again, intending to make up for the regret of the taste. As a result, the taste is satisfied, but the aroma is not satisfied, and I live in a tangle all day long. In this way, the advantages of blending tea are obvious.

In fact, not only Tieguanyin, Dahongpao, etc., but the six major types of tea basically need to be blended, because the blending technology can ensure that the taste and quality of the tea are relatively stable. Blending is generally divided into tea blending and finished tea blending.

The main significance of our blending of tea leaves is to ensure the quality of large batches of hairy tea is stable, and similar teas with different characteristics can learn from each other's strengths and weaknesses, optimize the quality, and also enhance the economic value of hairy tea. Moreover, the blended tea can ensure that the taste and appearance of each batch of tea produced are roughly the same, and the quality characteristics are relatively stable.