古法铁观音

古法铁观音，源于安溪铁观音传统的制法，又称作炭焙铁观音。是在传统半发醇的铁观音茶基础上再次用木炭烘焙24-72小时，火候必须掌握恰到好处，温度不太高,50-60度最适宜。

古法铁观音，与常见的清汤绿叶的清香型铁观音截然不同。她——香气更沉稳，重回甘，口感更醇厚。

//温柔的炭焙//

炭焙有这样的秉性，炭火燃烧温度由低升高，缓慢而均匀，随着焙火时间的延长。炭火慢慢逼出茶香并促进转化，最终形成深沉的熟果香，夹带炭火香的独特滋味。每隔1小时左右，焙笼中的茶就必须大幅度地翻动，使得每一颗茶都可以接受同等均匀的热力。

随着温度升高，烘焙师须把握在恰当的时机为木炭覆灰，覆灰量也需正合时宜（少则温度过高、多则温度过低）。

守笼：24-72小时守焙笼是必不可少的，否则，茶焙焦了，也就前功尽弃。只有真正爱茶的师傅，才能在年复一年的岁月里坚持这样的守候...

//炭焙 PK 电焙//

比起成品率低的炭焙，只需靠机器控制的电焙则省事多了。炭焙茶与电焙茶的优劣，从香气便可见分晓：电焙茶在冲泡时香气好，喝时则味较淡。有人称，电焙茶香气如昙花一现，炭焙茶的香气如打太极拳，后劲连绵不绝。茶汤中隐含着内敛的炭火香一定是从第一泡到最后均始终如一。

古法铁观音，因较重的发酵加炭焙工艺，性温暖胃，其外形：颗粒紧结，色泽偏乌黑；茶汤: 柔而稠滑；叶底: 深墨绿，肥软均整，红边可见；香气：带熟果香的兰香，饮后余香不绝。且比清香型铁观音更易于储藏，适合秋冬季饮用。

The ancient method of Tieguanyin originated from the traditional production method of Anxi Tieguanyin, also known as charcoal-baked Tieguanyin. On the basis of traditional semi-alcoholic Tieguanyin tea, it is baked again with charcoal for 24-72 hours. The heat must be just right, the temperature is not too high, and 50-60 degrees is the most suitable.

The ancient method of Tieguanyin is completely different from the common Tieguanyin with green leaves in clear soup. She - the aroma is more stable, the sweetness is restored, and the taste is more mellow.

//gentle charcoal roasting//

Charcoal roasting has such a nature that the burning temperature of charcoal fire increases from low to low, slowly and evenly, with the prolongation of roasting time. The charcoal fire slowly pushes out the aroma of the tea and promotes the transformation, and finally forms a deep ripe fruit aroma with the unique taste of the charcoal fire aroma. Every hour or so, the tea in the roasting cage must be turned over greatly, so that each tea can receive the same uniform heat.

As the temperature rises, the roaster must grasp the right time to coat the charcoal with ash, and the amount of ash coating must be just in time (the temperature is too high, and the temperature is too low).

Keeping the cage: Keeping the roasting cage for 24-72 hours is essential, otherwise, the tea will be burnt and all the previous efforts will be lost. Only a master who really loves tea can insist on such a wait year after year...

//Charcoal baking PK electric baking//

Compared with the charcoal roasting with low yield, the electric roasting which only needs to be controlled by the machine is much less troublesome. The advantages and disadvantages of charcoal roasted tea and electric roasted tea can be seen from the aroma: the aroma of electric roasted tea is good when brewed, and the taste is weak when drinking. Some people say that the aroma of electric roasted tea is like a flash in the pan, and the aroma of charcoal roasted tea is like playing Taijiquan, and the stamina is endless. The introverted charcoal aroma contained in the tea soup must be consistent from the first brew to the end.

The ancient method of Tieguanyin, due to the heavy fermentation and charcoal roasting process, warms the stomach. Its shape: the particles are tight and the color is black; the tea soup: soft and thick and smooth; ; Aroma: Orchid with ripe fruit aroma, after drinking the fragrance. And it is easier to store than the fragrance type Tieguanyin, suitable for drinking in autumn and winter.