哪种铁观音最好喝？清香型 浓香型 陈香型 碳培浓香 传统浓香

一、清香型铁观音

清香型口感比较清淡、舌尖略带微甜，偏向现代工艺制法，目前在市场上的占有量最多。清香型铁观音颜色翠绿，汤水清澈，香气馥郁，花香明显，口味醇正。由于新茶性寒，不可过多饮用，否则会有一定程度的伤胃、失眠。

清香型铁观音，属于流行性的轻发酵茶叶，“清汤绿水”就是清香型铁观音最具的代表性了也是适合市场口感的茶叶。清香型茶叶强调的是清汤、鲜度和市场上现在流行的“歪酸”、“青酸”就是这一清香型茶叶的代表。

叶子的成色好，叶子翠绿，这样子叶子就极具欣赏性，香气一拿就可以拿香了，看上去跟刚采摘下来时一样，冲泡出来清汤绿水，无枝无沫，香高味纯，很适合欣赏。

清香型铁观音适合喜欢清淡口感，欣赏茶色的朋友品尝的。清香型铁观音是目前铁观音诸多香型中销量最好的茶叶，统治者铁观音市场的半壁江山。

二、浓香型铁观音

1、碳培浓香

碳培浓香型采用传统工艺制作的清香型铁观音原料，再进行精制烘焙的铁观音，可称为浓香型铁观音。浓香型口味醇厚、香气高长、比较重回甘，是传统工艺炒制的茶叶经烘焙再加工而成产品。

浓香型铁观音具有“香、浓、醇、甘”等特点，色泽乌亮，汤色金黄，香气纯正、滋味厚重，相对清香型而言，浓香型铁观音性温。

浓香型铁观音的茶叶回甘特别，有独特的口感，品尝之后喉咙特别舒爽，带有强烈的火香味。值得一提的是，冲泡之后其茶色汤水深黄，跟平常看到的清汤绿水的清香型铁观音完全不同。

浓香型铁观音就是当今消费者的最佳选择。明亮的虎珀色茶汤，灯光下比葡萄红更迷人；汤色褐红明亮，香气浓郁，滋味甘润生津；茶性温凉，浓香型铁观音属茶中极品，很多老茶客都觉得好喝。

2、传统浓香

传统浓香型铁观音按“传统半发酵”做青，按较高火温烘焙。外型色泽经过高温作用，叶绿素破坏，颜色变得乌油润，色泽变暗。由于水分的完全去除，条索稍轻（在烘焙过程中，会失不少水分，或几乎无水分）。香气清纯，醣灶物质的分解和焦糖化使茶叶带焦糖香，炒米香等特别香型，口感醇厚甜味感强，回甘强。

浓香型铁观音属传统半发醇的安溪铁观音茶，适合资深茶友饮用，因为口感较重，叶子的成色看上去在绿色的茶叶后面还有轻黑和微黄的叶子，也就是成色不是最好，但是口感是最纯正的，金黄色的汤水是浓香型茶叶的代表。

传统制法的铁观音茶要求的半发酵时间较长较重，冲泡之后的茶汤颜色也比较浓，喝起来的感觉是醇厚甘爽，意思就是纯正。传统浓香型铁观音因为口感重，口感醇厚甜味感强，回甘强，综合性价比高，而受到很多茶客的喜爱。

三、陈香型铁观音

陈香型又称老茶或熟茶，由浓香型或清香型铁观音经长时间储存，并反复再加工而成，亦属半发酵茶叶。陈香型铁观音具有“厚、醇、润、软”等特点，表现为色泽乌黑，汤水浓郁，绵甜甘醇，沉香凝韵。其特质和口味接近普洱茶及红茶、黑茶，且有沉重的历史与文化沉淀。

陈年老铁是茶叶经烘焙冷却后密封，置于石木结构的特别仓窖中储藏，酷暑不热，严寒不冷，促进其后熟作用及一系列变化，“醇、滑、清、爽”沉淀着大量精华物，沉香凝韵，绵甜甘醇。参照其内含物变化的周期特点，分为五年、十年、十五年、十八年、二十八年等几个档次，以十年至二十八年为最佳。

陈年铁观音是一种收藏多年，经过不断烘精制而成福建安溪乌龙茶，它保持了以前传统的铁观音制作过程，口感好，茶汤呈淡黄色，香气呈现碳香型，回甘强。

四、哪种铁观音最好喝？

只有合适自己的才是最好喝的。清香型铁观音，因为喝的人多，大家会觉得它好喝；浓香型铁观音因为它口感重，喝着口里有茶，而且回甘甚好，大家也会觉得它好喝；而陈年老铁不但好喝，而且具有一定的收藏价值。不过，最最最好喝的还得看你自己喜欢哪一种。

1. Fragrant Tieguanyin

The fragrance type is relatively light in taste, slightly sweet on the tip of the tongue, and tends to be made by modern technology, and currently has the largest share in the market. The fragrance-type Tieguanyin is green in color, the soup is clear, the aroma is fragrant, the floral fragrance is obvious, and the taste is mellow. Due to the cold nature of new tea, do not drink too much, otherwise it will hurt the stomach and insomnia to a certain extent.

The fragrance-type Tieguanyin belongs to the popular lightly fermented tea. The fragrance type tea emphasizes the clear soup, freshness, and the popular "sour sour" and "green acid" in the market are the representatives of this fragrance type tea.

The leaves are in good condition and green, so the leaves are very appreciative, and the aroma can be taken as soon as you take it. Very suitable for appreciation.

Fragrant Tieguanyin is suitable for friends who like light taste and appreciate brown color. Fragrant Tieguanyin is currently the best-selling tea among the many flavors of Tieguanyin, and it dominates half of the Tieguanyin market.

2. Luzhou-flavored Tieguanyin

1. Carbon culture aroma

The charcoal-cultivated strong-flavor type uses traditional craftsmanship to produce the fresh-scented Tieguanyin raw materials, and then refined and baked Tieguanyin can be called strong-flavored Tieguanyin. The strong-flavor type has a mellow taste, a high and long aroma, and is relatively sweet. It is a product of traditionally fried tea leaves that are roasted and then processed.

The strong-flavor Tieguanyin has the characteristics of "fragrant, thick, mellow and sweet". The color is dark and bright, the soup color is golden, the aroma is pure and the taste is thick.

The tea leaves of the strong-flavored Tieguanyin are particularly sweet and have a unique taste. After tasting, the throat is particularly refreshing, with a strong fire aroma. It is worth mentioning that after brewing, the tea-colored soup is dark yellow, which is completely different from the sweet-smelling Tieguanyin of clear soup and green water that you usually see.

The strong-flavor Tieguanyin is the best choice for today's consumers. The bright tiger amber tea soup is more charming than grape red under the light; the soup is brownish red and bright, the aroma is rich, and the taste is sweet and moisturizing; drink.

2. Traditional fragrance

The traditional strong-flavor Tieguanyin is made green according to the "traditional semi-fermented" and baked at a higher temperature. The appearance and color are subjected to high temperature, chlorophyll is destroyed, the color becomes dark and oily, and the color becomes darker. The strands are slightly lighter due to the complete removal of moisture (during roasting, a lot of moisture is lost, or almost no moisture). The aroma is pure and pure. The decomposition and caramelization of sugar stove substances make tea with caramel aroma, fried rice aroma and other special aroma types. The taste is mellow and sweet, and the taste is strong.

The strong-flavored Tieguanyin is a traditional semi-mellow Anxi Tieguanyin tea, which is suitable for senior tea lovers. Because of its heavy taste, the color of the leaves seems to have light black and yellowish leaves behind the green tea leaves, that is, the color It's not the best, but the taste is the purest, and the golden soup is the representative of the strong-flavored tea.

The traditional method of making Tieguanyin tea requires a longer and heavier semi-fermentation time, and the color of the tea soup after brewing is also relatively strong. The traditional strong-flavor Tieguanyin is favored by many tea drinkers because of its heavy taste, mellow taste, strong sweetness, strong return and high cost performance.

3. Chen Xiang type Tieguanyin

Chen-flavored tea, also known as old tea or cooked tea, is made of strong-flavored or light-flavored Tieguanyin after long-term storage and repeated reprocessing. It is also a semi-fermented tea. Chenxiang type Tieguanyin has the characteristics of "thick, mellow, moist and soft", which is characterized by black color, rich soup, sweet and mellow, and agarwood condensed. Its characteristics and taste are close to Pu-erh tea, black tea, and dark tea, and it has a heavy historical and cultural precipitation.

Aged old iron is the tea leaves that have been roasted and cooled, sealed, and stored in a special warehouse with stone and wood structure. "Precipitated a lot of essence, agarwood condensed rhythm, sweet and mellow. With reference to the cycle characteristics of its content changes, it is divided into five years, ten years, fifteen years, eighteen years, twenty-eight years and other grades, with ten to twenty-eight years being the best.

Aged Tieguanyin is a kind of Fujian Anxi oolong tea that has been collected for many years and refined through continuous roasting. It maintains the traditional production process of Tieguanyin.

4. Which Tieguanyin is the best to drink?

Only what suits you is the best drink. The fragrance-type Tieguanyin, because many people drink it, everyone will think it is delicious; the strong-flavor Tieguanyin has a strong taste, with tea in the mouth, and the sweetness is very good, everyone will also think it is delicious; and The old iron is not only delicious, but also has a certain collection value. However, the best drink depends on which one you prefer.