红茶金骏眉 正山小种  香型

　1、蜜香:

　　蜜香是红茶中最常见的一种香型，红茶经过多重工序制成，茶叶在发酵的过程中发生了以茶多酚酶促氧化为主的复杂化学反应，产生茶黄素、茶红素等新的成分，茶叶本身的香气被激发了出来，闻起来有蜜糖般的甜香味道，茶汤也具备了蜜汤的香气，闻起来比喝起来的香气更加明显。

　　2、毫香:

　　凡有白毫鲜叶、嫩度为单芽或一芽一叶，制作正常金毫显露的干茶，冲泡时有典型的毫香。红茶的毫香相对来说并不是特别的明显，其他茶系中白茶的毫香就会特别的明显。

　　3、薯香：

　　薯香就是类似于烤红薯的香气，茶叶在烘焙时，高温破坏了茶叶的茶多糖和氨基酸，使红茶的甜香更加突出，从而有了焦糖香和类似烤地瓜的香气，一般滇红和坦洋工夫红茶都会带有薯香，只是工艺不同，有的薯香重，有的薯香轻。

　　4、花香：

　　花香是具有各种类似天然鲜花的香气。一些特殊的茶树品种经过萎凋工艺后会带有的香气，红茶中最常见的是兰花香、栀子花香、金银花香、玉兰花香等，兰花香是正山小种独特的香型，被称为正山小种的标志性香气。

　　5、果香：

　　果香是红茶中芳香族醇类物质聚合产生的，与发酵有关，发酵的的程度不同，或者工艺稍微调整一下就会出现不同的果香。

　　6、松烟香：

　　松烟香这个比较难理解，就是过年的时候家里熏腊肉的时候，飘出来的香起就是松烟香。松烟香主要受干燥方式的影响，在茶叶干燥时的时候，用松、柏或枫球、黄藤等熏制，便会让松烟香附着在叶片上，这种香也是正山小种独特的香型，可以根据松烟香的纯度高低来辨别正山小种红茶的好坏。

　　7、甜香：

　　甜香非常常见，它的形成也和发酵有关。在发酵过程中，伴随某些“化学反应”，茶叶的香气物质和氨基酸会增加，红茶里的甜香也会更加突出，容易辨别。包括清甜香，甜花香，枣香，桂圆干香等。适中镇用鲜叶制成的工夫红茶就有此典型香气。

1. Honey fragrance:

Honey Fragrance is the most common type of aroma in black tea. Black tea is made through multiple processes. During the fermentation process of tea leaves, a complex chemical reaction, mainly the enzymatic oxidation of tea polyphenols, takes place to produce theaflavins and thearubigins. When new ingredients are added, the aroma of the tea itself is stimulated, and it smells sweet like honey. The tea soup also has the aroma of honey soup, which is more obvious than the aroma of drinking.

2. Fragrance:

Where there are fresh leaves of Pekoe, and the tenderness is single bud or one bud and one leaf, dry tea with normal golden hair is made, and there is a typical fragrance when brewing. The fragrance of black tea is relatively not very obvious, but the fragrance of white tea in other tea series will be particularly obvious.

3. Sweet potato:

The aroma of the potato is similar to the aroma of roasted sweet potatoes. When the tea is baked, the high temperature destroys the tea polysaccharides and amino acids of the tea, which makes the sweet aroma of the black tea more prominent, resulting in the aroma of caramel and roasted sweet potatoes. Generally, Dianhong and Tanyang Gongfu black tea will have the aroma of potato, but the process is different, some are heavy and some are light.

4. Floral fragrance:

Floral fragrance is a variety of aromas similar to natural flowers. Some special tea tree varieties will have aroma after withering process. The most common black tea is orchid, gardenia, honeysuckle, magnolia, etc. Orchid is a unique aroma of Lapsang Souchong, known as The signature aroma of Lapsang Souchong.

5. Fruity aroma:

The fruity aroma is produced by the polymerization of aromatic alcohols in black tea. It is related to fermentation. The degree of fermentation is different, or the process is slightly adjusted, and different fruity aromas will appear.

6. Pine smoke incense:

The incense of pine smoke is difficult to understand. It is the incense of pine smoke when the bacon is smoked at home during the Chinese New Year. The pine smoke incense is mainly affected by the drying method. When the tea leaves are dried, smoked with pine, cypress, maple balls, and yellow vines, etc., the pine smoke incense will adhere to the leaves. This incense is also unique to Lapsang Souchong. The quality of Zhengshan Souchong black tea can be distinguished according to the purity of pine smoke incense.

7. Sweet fragrance:

Sweet aroma is very common, and its formation is also related to fermentation. During the fermentation process, along with certain "chemical reactions", the aroma substances and amino acids of tea will increase, and the sweet aroma in black tea will be more prominent and easy to distinguish. Including sweet fragrance, sweet flower fragrance, jujube fragrance, dried longan fragrance, etc. Gongfu black tea made from fresh leaves in Shizhong Town has this typical aroma.