鐵觀音全解

鐵觀音全解｜歷史、製作、風味與沖泡指南

一、歷史淵源與名稱由來

鐵觀音為中國烏龍茶（青茶）中的代表性名品，源於清代福建泉州安溪一帶。相傳其名源自茶樹葉質厚實、色澤如鐵，且茶性剛中帶柔、香氣高揚而不浮，遂得「鐵」之名；「觀音」則寓意其茶性溫潤、回甘悠長，如觀音慈和。歷史上，鐵觀音既為地方貢茶的重要來源，也在民間形成成熟的製茶體系，逐步發展為今日廣為人知的經典烏龍茶。

二、產地與常見製作地

鐵觀音的核心產區位於福建省泉州市的 安溪縣。當地山巒起伏、雲霧繚繞，土壤多為酸性紅壤，排水良好，晝夜溫差明顯，極利於芳香物質的累積。常見製作與生產地集中於安溪的感德、祥華、長坑等茶區；現代亦有在福建其他地區與海外依循安溪工藝仿製者，但以安溪原產最具典型風味與層次。

三、製作工藝（詳細流程）

鐵觀音屬半發酵茶，其工藝繁複、講究細節，核心在於「做青」與「焙火」的拿捏。

1. 採摘：多以成熟度適中的一心二、三葉為主，確保葉質厚實、內含物豐富。

2. 萎凋：先行日光萎凋，再轉為室內靜置，使水分適度散失、葉質柔軟。

3. 做青（搖青與靜置交替）：透過反覆搖動，使葉緣輕微受損、促進局部氧化，形成鐵觀音特有的花香與果香。

4. 殺青：以高溫迅速鈍化酵素，固定香氣與發酵程度。

5. 揉捻：將茶葉揉成緊結的半球形，為鐵觀音的外觀特徵。

6. 初焙與複焙：依茶師風格可分清香型（低焙或不焙）與濃香型（中至高焙），焙火決定茶湯厚度與回甘深度。

7. 揀剔與靜置回潤：成品需靜置熟成，使火氣退散、風味融合。

四、茶葉外觀與風味特徵

• 乾茶：顆粒緊結、色澤砂綠或墨綠，邊緣隱見紅點。

• 湯色：清香型多呈蜜綠或淡金色；濃香型偏金黃至琥珀。

• 香氣：以蘭花香為主，伴隨奶香、熟果香或焙火香。

• 滋味：入口醇厚，回甘迅速且持久，喉韻明顯，耐泡度高。

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五、健康益處（現代觀點）

鐵觀音富含多酚、胺基酸與芳香物質：

• 有助於抗氧化、減少自由基。

• 促進消化、去油解膩。

• 提神醒腦而不躁，適合長時間工作或品茗。

六、中醫角度的適合與不適合人群

• 性味歸經：性偏平，微溫，入脾、胃經。

• 適合者：

  • 脾胃功能正常、飲食偏油膩者

  • 氣滯、食積、精神易疲勞者

• 不建議或需慎飲者：

  • 空腹或脾胃虛寒、易腹瀉者

  • 失眠嚴重、對咖啡因敏感者（宜減量或選低焙）

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鐵觀音的正確沖泡方法

一、茶具擺放

• 茶盤中央為操作區

• 右上：茶海／公道杯

• 右下：茶壺（230–350 ml）

• 左側：四只小品茗杯

• 前方：廢水盂（倒溫壺水用）

二、溫壺、溫杯

水煮至全沸，依序將熱水注入茶壺、茶海與茶杯，旋轉溫潤後倒入廢水盂。

三、投茶量

• 230–350 ml 茶壺：7–10 克

• 原則：鋪滿壺底約七至八成即可，避免過量導致苦澀。

四、水溫

• 建議溫度：95–100°C

• 無溫度計判斷法：水完全沸騰、氣泡由大轉小且持續翻滾，即可使用。

五、沖泡時間與次數

1. 醒茶（第一泡）：注水即出（5–8 秒），不飲用。

2. 第二泡：10–15 秒，風味開始展現。

3. 第三至第五泡：每泡增加 5–10 秒。

4. 建議沖泡次數：5–7 泡，視茶質與焙火程度而定。

結語

中文｜茶學與品茗教育聯絡：WhatsApp +6012-423 3350 ｜ hibiscus.academy.kl@gmail.com ｜ 地點：HIBISCUS ACADEMY，182-1A Jalan Tun HS Lee，50000 Kuala Lumpur。小知識：其實不懂茶類也能泡好茶——掌握三點即可：水溫影響風味（清香型水稍降、濃厚型用沸水）、茶葉不是越多越好、第一泡是「醒茶」不是浪費，第二泡才是真正的風味開始。

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Iron Goddess of Mercy (Tieguanyin) Tea: History, Processing & Brewing Guide (English)

History & Origin

Tieguanyin is one of China’s most celebrated oolong teas, originating from Anxi County in Fujian during the Qing dynasty. Its name reflects both its dense, iron-like leaf structure and its gentle, enduring character—balanced strength with elegance.

Production Area & Manufacturing

The core production remains in Anxi, where mountainous terrain, misty climate, and mineral-rich soil foster complex aromas. While Tieguanyin is now produced elsewhere, Anxi-made teas remain the benchmark.

Processing Steps

Tieguanyin is a semi-oxidised tea, defined by meticulous craftsmanship:plucking → withering → shaking & resting (oxidation control) → fixing → rolling → roasting → sorting & resting.Roasting levels determine whether the tea is fresh and floral (light roast) or deep and mellow (medium–heavy roast).

Leaf & Taste Characteristics

• Dry leaves: tightly rolled, dark green with red edges

• Liquor: pale gold to amber

• Aroma: orchid, cream, ripe fruit

• Taste: smooth, full-bodied, long-lasting sweetness

Health Benefits

Tieguanyin supports digestion, provides antioxidants, and offers gentle stimulation without harshness.

Traditional Chinese Medicine Perspective

• Nature: mild and balanced

• Suitable for: people with normal digestion, oily diets, mental fatigue

• Use with caution: empty stomach, weak digestion, severe insomnia

Brewing Instructions

1.  Teaware Arrangement

Prepare a clean tea tray and arrange the teaware as follows:

• Upper right: Fairness cup (Cha Hai / Gongdao Bei)

• Lower right: Teapot (capacity 230–350 ml)

• Left side: Four small Chinese tasting cups

• Front area: Waste water bowl (for discarding warming water)

White porcelain is preferred as it is neutral in aroma and colour, allowing accurate appreciation of the tea’s fragrance and liquor clarity.

2. Heating the Water & Warming the Teaware

Bring fresh water to a full rolling boil.

Pour hot water into:

• the teapot,

• the fairness cup,

• and all tasting cups.

Gently swirl to warm the vessels evenly, then discard the water into the waste water bowl.

Purpose:Warming the teaware stabilises temperature during brewing, prevents heat loss, and allows Tieguanyin’s aroma to open more fully and evenly.

3. Tea Leaf Amount (Critical for Balance)

For a teapot of 230–350 ml, use:

• 7–10 grams of Tieguanyin

Guideline:

• The dry leaves should loosely cover about 70–80% of the teapot base

• Avoid overfilling, as Tieguanyin expands significantly when infused

Principle:More leaves do not equal better tea. Excess leaf quantity leads to bitterness and masks the tea’s floral clarity.

4. Water Temperature

• Recommended temperature: 95–100°C

Tieguanyin is a tightly rolled oolong with moderate to high oxidation and benefits from near-boiling water to fully release aroma and body.

How to judge without a thermometer:

• Water should be fully boiling

• Large bubbles transition into continuous rolling movement

• Steam is strong and steady

At this stage, the water is ready for use.

5. Awakening the Tea (First Infusion – Not for Drinking)

Pour hot water into the teapot until the leaves are fully submerged.

Immediately pour out the infusion within 5–8 seconds and discard.

Purpose:

• Rehydrates compressed leaves

• Washes off surface dust

• Awakens internal aroma compounds

This step is known as “awakening the tea”, not wasting tea.

6. Main Infusions (Drinking Infusions)

Second Infusion (First Drinking Brew)

• Brewing time: 10–15 seconds

This infusion reveals the tea’s core character:

• Orchid floral aroma

• Balanced body

• Clean sweetness

Pour the tea completely into the fairness cup, then distribute evenly into the four tasting cups.

Subsequent Infusions

• Third to fifth infusion:Increase brewing time by 5–10 seconds per infusion

Example:

• 3rd infusion: 15–20 seconds

• 4th infusion: 20–30 seconds

• 5th infusion: 30–40 seconds

Adjust according to leaf expansion, roast level, and personal preference.

7. Recommended Number of Infusions

High-quality Tieguanyin can be brewed:

• 5–7 infusions

Well-made teas may still retain sweetness and throat feel even in later brews, though aroma will gradually soften.

8. Pouring Method (Consistency Matters)

Always:

• Pour from the teapot fully and cleanly

• Do not leave residual liquid in the pot

Partial pouring leads to uneven extraction and bitterness in later brews.

Using the fairness cup ensures:

• Consistent flavour across all cups

• Accurate evaluation of tea quality

Closing Note

Tieguanyin rewards precision and restraint.When brewed correctly, it is neither aggressive nor bland, but layered, fragrant, and enduring — a tea that reveals its depth gradually rather than all at once.

English | Tea Education & LearningContact: WhatsApp +6012-423 3350 | hibiscus.academy.kl@gmail.com | Venue: HIBISCUS ACADEMY, 182-1A Jalan Tun HS Lee, 50000 Kuala Lumpur.Quick tip: You don’t need to know tea types to brew good tea—just remember three things: water temperature shapes flavour, more leaves don’t mean better taste, and the first brew wakes the tea before the real flavour begins.