浓香型铁观音

浓香型铁观音和清香型铁观音的加工方法，大体上都差不多。但在摇青和烘焙两个工序上有着明显的差别。

摇青这一个步骤，对于制作乌龙茶来说挺关键的，它决定着乌龙茶最终的品质，浓香型铁观音的摇青时间比清香型铁观音要长，目的是为了加重发酵的程度。浓香型铁观音在发酵过程中会生成更多的茶黄素和茶红素，两种茶色素对成茶冲泡出来的茶汤产生影响，导致茶汤最终表现为橙黄色或橙红色，在品质特征上更偏向于红茶一些，这与清香型铁观音有着很大的不同。

浓香型铁观音的焙火程度也比铁观音要重。焙火这一工序是为了进一步蒸发茶叶中的水分，使茶叶达到足干，品质趋于稳定，减少变质情况的发生，方便成品茶后续的包装和运输，方便茶叶在市场上进行流通。焙火还可以进一步的发展茶香，在焙火这一程序中，浓香型铁观音可以产生焦糖香和炒米香，这两种香气也是浓香型铁观音独具韵味的地方。浓香型铁观音的香气经历了人间烟火，变得更加低调和内敛。它或许没有一下子就吸引人嗅觉的高扬香气，但是它的香气很耐品，时间越久越让人惦念。它不是一款初恋型的茶，但它是可以陪你一起平凡度日的一款知心茶。它没有让你一下就爱上的特点，却拥有让你越喝越爱喝的魅力。

浓香型铁观音的各方面特色都跟传统铁观音比较接近，它的干茶比较轻、色泽也比较偏于乌润，光泽比较暗，香气也更加温暖和接地气。口感更加醇厚、顺滑，回甘非常明显。啜苦咽甘是品浓香型铁观音时的一大乐趣，其实人生的很多乐趣都在细微的变化当中，人们对乐趣的追求过程就是不断体验新鲜感的过程。一直品尝到苦，或者一直品尝到甜，都会使人感到腻烦，唯有在略微的苦涩中体会到一丝清甜，才会使人感到愉悦和珍贵。

浓香型铁观音的冲泡方法大致和清香型铁观音相同，可以参见清香型铁观音的泡法。浓香型铁观音茶性较为温和，温胃健脾，对肠胃的养护也会更有效果。另外浓香型铁观音提神醒脑、清热下火和生津止渴的效果都很不错，在上班后来上一杯，就可以拥有一个元气满满的上午。

The processing methods of strong-flavor Tieguanyin and Qing-flavor Tieguanyin are basically the same. But there are obvious differences in the two processes of shaking and baking. The step of shaking green tea is very crucial for making oolong tea. It determines the final quality of oolong tea. The shaking time of strong-flavor Tieguanyin is longer than that of light-flavor Tieguanyin, in order to increase the degree of fermentation. The strong-flavor Tieguanyin will produce more theaflavin and thearubigin during the fermentation process. The two kinds of tea pigments have an impact on the tea soup brewed from the tea, resulting in the final appearance of the tea soup is orange-yellow or orange-red. In terms of quality characteristics It is more inclined to black tea, which is very different from the fragrance-type Tieguanyin.

The roasting degree of Luzhou-flavored Tieguanyin is also heavier than that of Tieguanyin. The process of roasting is to further evaporate the moisture in the tea leaves, so that the tea leaves are sufficiently dry, the quality tends to be stable, the occurrence of deterioration is reduced, the subsequent packaging and transportation of the finished tea is facilitated, and the circulation of the tea leaves in the market is convenient. Roasting can further develop the aroma of tea. In the process of roasting, the strong-flavor Tieguanyin can produce the aroma of caramel and fried rice. These two aromas are also the unique charm of the strong-flavored Tieguanyin. The aroma of the strong-flavor Tieguanyin has gone through the fireworks of the world, becoming more low-key and restrained. It may not have the high-spirited aroma that immediately appeals to the senses, but its fragrance is durable, and the longer it goes, the more memorable it is. It is not a first love type of tea, but it is a kind of intimate tea that can accompany you to spend an ordinary life together. It doesn't have the characteristics that make you fall in love at once, but it has the charm of making you drink more and more.

The characteristics of the strong-flavor Tieguanyin are similar to those of the traditional Tieguanyin. Its dry tea is lighter, the color is darker, the luster is darker, and the aroma is warmer and more down-to-earth. The taste is more mellow, smooth, and the sweetness is very obvious. Sipping bitter and sweet is one of the great pleasures of tasting Luzhou-flavored Tieguanyin. In fact, many pleasures of life are in subtle changes. The process of people's pursuit of pleasure is the process of constantly experiencing freshness. To taste bitter all the time, or to taste sweet all the time, will make people feel tired. Only when a little bit of bitterness can experience a touch of sweetness can people feel pleasant and precious.

The brewing method of strong-flavor Tieguanyin is roughly the same as that of Qing-flavor Tieguanyin. Strong-flavored Tieguanyin tea is milder, warms the stomach and strengthens the spleen, and is more effective for gastrointestinal maintenance. In addition, the strong-scented Tieguanyin has good effects on refreshing the mind, clearing heat and reducing fire, and promoting thirst and thirst. After going to work, you can have a cup of it and you can have a full of vitality in the morning.