清香型铁观音与浓香型铁观音

在标准里明确定义了它们的区别：

清香型铁观音是用轻火烘焙干燥的铁观音，保留了砂绿或墨绿的颜色和鲜香的口感，俗称“青茶”。

浓香型铁观音颜色黑褐色，香气口感较熟香，也称“熟茶”。因为原来是用炭烘焙的，有炭香味，所以有的也称“炭香型”，现在大都用电烘焙，和炭焙一样具有“炭香味”，也习惯上称为“炭焙型”铁观音。

清香型铁观音属于流行性的轻发酵茶叶，具有明显的“三绿”特点：即干茶绿、汤色绿、叶底绿。加工过程中一般采用低温火候长时烘焙，温度在70℃以下，以保留香气为主。初制阶段发酵褐变轻于半发酵，精制加工烘焙时采用轻火烘焙（走水焙）。

浓香型铁观音以传统工艺“茶为君，火为臣”制作，温火慢烘，湿风快速冷却，产品“醇、厚、甘、润”。浓香型铁观音又俗称“熟火茶”，烘焙工序的温度在120-180℃之间。初制阶段按传统半发酵做青，精制加工按等级火温烘焙。

由于二者发酵和烘焙时间的不同，使得这二者的颜色、香气、口感都略有不同。

从干茶来说

清香型色泽翠绿润，原色保留；浓香型乌润砂绿，色泽深厚。

从香气来说

清香型兰花蜜香，轻盈高扬；浓香型焙火浓郁，兰香韵长。

从茶汤来说

清香型清汤绿叶，淡淡兰香；浓香型茶汤橙黄，柔和醇厚。

从叶底来说

清香型叶底柔软翠绿，叶片保留的比较完整；浓香型叶底柔软乌黑，茶叶形式较碎。

The difference is clearly defined in the standard:

Fragrant Tieguanyin is a kind of Tieguanyin that is roasted and dried with light fire, which retains the color of sandy green or dark green and the fresh taste, commonly known as "green tea".

The strong-flavored Tieguanyin is dark brown in color and has a more ripe aroma, so it is also called "cooked tea". Because it was originally baked with charcoal and has a charcoal fragrance, some are also called "charcoal-flavored". Now most of them use electric baking, which has the same "charcoal fragrance" as charcoal baking, and is also customarily called "charcoal-baked" iron. Guanyin.

Fragrant Tieguanyin is a popular lightly fermented tea with obvious "three greens" characteristics: dry tea green, soup green, and leaf bottom green. In the process of processing, it is generally baked at a low temperature for a long time, and the temperature is below 70 ℃, so as to retain the aroma. The browning of fermentation is lighter than that of semi-fermentation in the primary production stage, and light-fire baking (water-draining baking) is used in the refining process and baking.

The strong-flavor Tieguanyin is produced by the traditional craft of "tea is the king, fire is the minister". The strong-flavored Tieguanyin is also commonly known as "cooked fire tea", and the temperature of the baking process is between 120-180 °C. In the initial production stage, the green is made according to traditional semi-fermentation, and the refined processing is baked according to the grade fire temperature.

Due to the different fermentation and roasting time of the two, the color, aroma and taste of the two are slightly different.

from dry tea

The fragrance type is emerald green in color, and the primary color is retained; the strong fragrance type is black and sandy green, and the color is deep.

in terms of aroma

The fragrance type orchid has a honey-scented fragrance, light and high;

From tea soup

The Qing-flavor clear soup has green leaves and a light orchid fragrance; the strong-flavor tea soup is orange-yellow, soft and mellow.

From the bottom of the leaf

The leaves of the fragrance type are soft and green at the bottom, and the leaves are relatively intact; the leaves of the strong aroma type are soft and black, and the tea leaves are broken.