又香又纯的荒野铁观音你们喝过吗？

在茶界中，荒野二字，代表着绿色天然。而健康的铁观音茶叶应该是从环境开始，古树老枞，非人工种植，无人工干预，完全靠着生态平衡补给养分成长。其实不止是茶，如今任何一种食物如若是天然野生，身价都在翻倍增长。

据史料记载，陆羽每年都要寻找野生茶做为原材料制茶。陆羽在《茶经·一之源》载：“其地上者生烂石，中者生栎壤，下者生黄土。凡艺而不实，植而罕茂，法如种瓜，三岁可采。野者上，园者次。” 早在1200多年前茶圣就认为：茶叶的品质，以山野自然生长的为好，在园圃栽种的较次。

大山爱人荒野铁观音，在其“荒”更在其“野”，好的茶来自优良的山水间，一颗和一颗之间丈量着未知的脚步，它们远离人烟，不等同于完全天生天养的野生茶，这些茶树长期没有修剪，在光合作用下聚集了大量的营养物质，品质极好。而对荒野茶产量只有质不求量。

传承古法工艺制作，怀着一颗茶匠心，萎凋青草气散失，摇青诱发茶香气，炒青阻断茶叶发酵，揉捻初制塑形，炭焙升华铁观音茶叶质量。

炭焙是最后一道工序，也是最重要的一道工序，最考验茶人技术。起火，燃烧，覆灰，火候控制，看似简单熟稔的动作，实则费时耗力，手感的微细差别，凭的是常年累月的经验和天赋般的领悟。

自然发酵，炭焙越陈越香，古法工艺制作的荒野茶具有单枞的韵味，因此大山爱人荒野铁观音汤色和滋味与普通铁观音相比，区别非常大：注水冲泡，香气四溢，如在山野。

与清香型铁观音有所不同，茶汤的纯香，给人一种温暖、充实的感觉。汤色橙黄透亮，内含物质丰富，茶汤略带自然沉淀物，入口黏度强烈，带三分顺滑，两分野味。

荒野铁观音，铁观音茶叶生物碱含量高，故而略带一丝丝苦楚，但在舌不作逗留，转而为甘。茶叶经久耐泡，自用分享皆宜。

取其叶，得其意，意而不忘本，这是一片茶叶的一生，也是大山爱人荒野茶的缩影，唯一不变的是内心坚守的信仰。

In the tea world, the word "wilderness" represents green and natural. And healthy tea should start from the environment, old trees and fir trees, non-artificial planting, no manual intervention, and completely rely on ecological balance to supply nutrients to grow. In fact, it's not just tea. Nowadays, if any kind of food is natural and wild, its value is doubling.

According to historical records, Lu Yu searched for wild tea every year as a raw material to make tea. Lu Yu stated in "The Origin of Tea": "On the ground, there are rotten stones, in the middle, there are oak soils, and on the bottom, loess. All art is not real, but the planting is rare and lush. The method is like growing melons. Picking. The wild ones go to the gardens.” As early as more than 1,200 years ago, the tea sage believed that the quality of tea should be better if it grows naturally in the mountains and fields, and it is inferior to those planted in gardens.

Tieguanyin, the lover of the mountains, is in its "wildness" and even more in its "wildness". Good tea comes from the fine mountains and rivers, and the unknown footsteps are measured between one and the other. They are far away from people and are not equal to being born in heaven. Raised wild tea, these tea trees have not been pruned for a long time, and gather a large amount of nutrients under photosynthesis, and the quality is excellent. However, the yield of wild tea only requires quality and not quantity.

Inheriting the ancient craftsmanship, with a tea ingenuity, the withered green grass is lost, shaking the green to induce the aroma of the tea, stir-frying the green to block the fermentation of the tea, kneading the initial shape, and charcoal roasting to sublimate the quality of the tea.

Charcoal roasting is the last and the most important process, and it tests the skills of tea people the most. Fire, burning, ashes, fire control, seemingly simple and familiar movements are actually time-consuming and labor-intensive, and the subtle differences in hand feel are based on years of experience and talent-like understanding.

Natural fermentation, charcoal roasting is more fragrant, and the wild tea made by the ancient method has the charm of Dancong. Therefore, the color and taste of Dashan Lover Wilderness Tieguanyin soup is very different from ordinary Tieguanyin: it is brewed with water, and the aroma is overflowing, such as in the mountains.

Different from the fragrance type Tieguanyin, the pure fragrance of the tea soup gives people a warm and fulfilling feeling. The color of the soup is orange-yellow and translucent, and the content is rich. The tea soup has a little natural sediment, and the entrance viscosity is strong, with three points of smoothness and two points of game.

Wilderness Tieguanyin has a high content of alkaloids in tea, so it is slightly bitter, but it does not linger on the tongue, and turns to sweetness. The tea is durable and durable, and it is suitable for personal use and sharing.

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Take the leaves, get the meaning, and never forget the roots. This is the life of a piece of tea, and it is also the epitome of the wild tea of the lover of the mountains. The only thing that remains unchanged is the belief in the heart.