传统铁观音与现代铁观音区别

为了迎合消费者的视觉和口味，目前市面上比较鲜艳的绿色铁观音与传统的铁观音有所不同。两者是有区别的，无论是外观还是质量。

传统方法制作的铁观音，外观呈半绳状颗粒，更弯曲、结得更紧(如“蜻蜓头”)，茎皮红褐色，颜色黑而有光泽，红点明显。

香气浓郁，观音韵明显，有兰花香味；口感醇厚，甜味持久，汤色橙黄；

目前市面上流行的铁观音，外形圆润紧实，茎皮呈红色或绿色；色泽鲜绿，有明显的沙绿色；香气高而长，分为兰花、糖果、桃子和桂花。

观音韵分为香型(又分为浓香型和清香型)、酸韵型(又分为熟酸型和青酸型)、综合型(带香酸)等等。

茶汤的味道比传统的铁观音更鲜甜。汤色追求金黄色或黄中带绿。叶底颜色为鲜绿色，比较均匀，无绿叶红边。

两者之所以在外观和内在品质上存在诸多差异，是因为目前流行的铁观音制作工艺在传统制作方法的基础上做了一些改变。

传统的过程是用力摇动果岭。炒青菜时，温度和揉捏力度适中，容易形成绿叶和红边；发酵重，所以口感醇厚，香气浓郁。

现在机械化程度提高，炒青菜时温度升高，导致红边脱落或磨损，冲泡的茶汤不会泛红；另外，在发酵方面，为了迎合市场口味，保持茶叶更绿、更鲜。味道也少发酵。

事实上，目前市场上有两种类型的茶，但传统方法制作的铁观音仍然相对较少。

两种工艺制作的铁观音没有区别，消费者在选购时可以根据自己的口味和喜好进行选择。

Traditional Tieguanyin and Modern Tieguanyin

In order to cater to consumers' vision and taste, the brighter green Tieguanyin currently on the market is different from the traditional Tieguanyin. There are differences between the two, both in appearance and in quality.

Tieguanyin made by the traditional method has half-cord-shaped particles in appearance, which are more curved and tightly knotted (such as "dragonfly head"), the stem skin is reddish-brown, the color is black and shiny, and the red spots are obvious.

The aroma is strong, the Guanyin rhyme is obvious, with orchid fragrance; the taste is mellow, the sweetness is long-lasting, and the soup color is orange-yellow;

At present, the popular Tieguanyin on the market has a round and firm shape, with red or green stems and skins; bright green in color and obvious sandy green; high and long aroma, divided into orchid, candy, peach and sweet-scented osmanthus.

Guanyin rhyme is divided into fragrance type (which is divided into strong aroma type and fragrance type), acid rhyme type (also divided into cooked acid type and green acid type), comprehensive type (with fragrant acid) and so on.

The taste of tea soup is more fresh and sweet than traditional Tieguanyin. The soup color pursues golden yellow or green in yellow. The bottom of the leaves is bright green in color, relatively uniform, without green leaf red edging.

The reason why there are many differences in appearance and inner quality between the two is that the currently popular Tieguanyin production process has made some changes on the basis of traditional production methods.

The traditional process is to shake the greens heavily. When frying the greens, the temperature and kneading strength are moderate, which is easy to form green leaves and red borders; the fermentation is heavy, so the taste is mellow and the aroma is strong.

Now, the degree of mechanization is improved, and the temperature rises when frying greens, causing the red edge to fall off or wear out, and the brewed tea soup will not turn reddish; in addition, in terms of fermentation, in order to cater to the market taste, the tea leaves are kept greener and fresher. The taste is also less fermented.

In fact, there are two types of tea on the market at present, but there are still relatively few Tieguanyin made by the traditional method.

There is no difference between Tieguanyin made by the two processes, and consumers can choose according to their own tastes and preferences when purchasing.