普洱茶和铁观音制作工艺区别

普洱茶和铁观音制作工艺区别

铁观音制作工艺：采摘——凉青——做青——炒青——簸拣。

摇青与摊置相间进行，合称做青。做青技术性高，灵活性强，是决定毛茶品质优劣的关键。

普洱茶有其独特的加工工序，一般都要经过杀青、揉捻、干燥、渥堆等几道工序。鲜采的茶叶，经杀青、揉捻、干燥之后，成为普洱毛青。这时的毛青，韵味浓峻、锐烈而欠章理。毛茶制作后，因其后续工序的不同分为“熟茶”和“生茶”经过堆闷转熟的就成为“熟茶”再经过一段相当长时间贮放，待其味质稳净，便可货卖。贮放时间一般需要3——5年。“生茶”指毛茶不经过堆闷工序而完全自然转化。自然转化的进程相当缓慢，至少需要5——8年。完全稳熟后的生茶，其陈香中仍然存留活泼生动的韵致，且时间越长，其内香及活力亦发显露和稳健，由此形成普洱茶“做新茶卖旧茶”的形式。

普洱茶和铁观音冲泡口感区别

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。

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。

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。

普洱茶口感丰富多变，地域山头不同，口感也不一样。各个山头地域均有其独特的滋味，例如老班章已刚猛霸道著称，而易武则已阴柔细腻闻名。由于普洱茶有越陈越香的特性，存放时间长的茶就要比新茶醇厚浓郁，刺激性减弱，价格也要贵的多。好的普洱茶可以一般能冲四十余泡，而茶味却是愈见香浓。

The difference between the production process of Pu'er tea and Tieguanyin

Tieguanyin production process: picking - cool green - making green - stir-frying - tossing and picking.

Shake the green and stand alternately, collectively referred to as green. Making green tea is highly technical and flexible, which is the key to determining the quality of Maocha. picture

Pu-erh tea has its own unique processing procedures, which generally go through several procedures such as fixing, rolling, drying, and stacking. The freshly picked tea leaves become Pu'er Maoqing after being greened, rolled and dried. At this time, Mao Qing had a strong, sharp and unreasonable flavor. After the production of Mao tea, it is divided into "cooked tea" and "raw tea" due to the difference in subsequent processes. Available for sale. Storage time generally takes 3-5 years. "Raw tea" refers to the complete natural transformation of Mao tea without the process of piling. The process of natural transformation is quite slow, at least 5-8 years. The fully matured raw tea still retains a lively and lively charm in its old fragrance, and the longer the time, the more revealing and stable its inner fragrance and vitality, thus forming the form of "making new tea and selling old tea" for Pu-erh tea.

The difference between Pu'er tea and Tieguanyin brewing taste

Fragrance type Tieguanyin: The fragrance type has a lighter taste, slightly sweeter on the tip of the tongue, and tends to be made by modern craftsmanship. Currently, it 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.

Strong-flavor 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", with dark and bright color, golden soup color, pure aroma and rich taste.

Chen-flavored Tieguanyin: Chen-flavored Tieguanyin, also known as old tea or cooked tea, is made from 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.

Pu-erh tea has a rich and varied taste, and the taste is different in different regions and mountains. Each hilltop region has its own unique taste. For example, Lao Banzhang is known for being fierce and domineering, while Yi Wu is known for being feminine and delicate. Because Pu-erh tea has the characteristic of getting more fragrant with age, tea that has been stored for a long time will be more mellow and richer than new tea, the irritation will be weakened, and the price will be much more expensive. Good Pu-erh tea can generally be brewed for more than 40 times, but the tea taste is more and more fragrant.