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铁观音纯雅礼和
铁观音纯雅礼和


乌龙茶色香韵味
‍‍乌龙茶色香韵味
News Detail

浓香型铁观音与清香型铁观音区别

  6
Issuing time:2022-05-14 13:20

铁观音,半发酵,是乌龙茶中的重要品类,原产于福建泉州市安溪县。


因其天然兰花香,独具“观音韵”,深受南北茶友欢迎,在苏州也有许多爱好者。


铁观音有两个大类,各有韵味。



浓香型铁观音,由传统铁观音工艺制作而成。口味醇厚,香气高长。


清香型铁观音,90年代中期,福建引进吸收台湾乌龙茶技术理念,在传统铁观音制作工艺上改良而成。滋味清淡,香气馥郁。




工艺不同


有种误解,认为清香型铁观音是毛茶,半成品,浓香型铁观音是成品茶。清香型铁观音经过焙火就可以制成浓香型铁观音。


其实我们买到手的茶,都是成品茶。两者的不同,不在工序,而在工艺,主要不同在做青和焙火上。



做青:


清香型铁观音,做青时轻摇、薄摊、长晾,发酵程度更低。


浓香型铁观音,做青时重摇、厚摊、短晾,属于传统的中度发酵。


焙火:


清香型铁观音,文火慢烘,采用50~70℃的中低温焙火。


浓香型铁观音,采用90~120℃中高温焙火。




色香味不同


工艺的不同,造成了色香味的不同。


清香型铁观音,发酵程度较轻,采用文火慢烘,茶叶中的水分较多,强调清淡与鲜度。


茶叶翠绿美观,有类似绿茶“干茶绿、汤色绿、叶底绿”的三绿特点。


茶汤很像绿茶,清汤绿水,滋味鲜醇高爽,尤其香气高扬,很有冲击力,这也是清香型铁观音能迅速流行的重要原因。



浓香型铁观音,采用传统工艺制作,在清香型铁观音刚开始流行的年头,被认为代表铁观音的“正味”,绿叶红镶边的叶底,是其典型特征。


茶条卷曲,呈青蒂绿腹蜻蜓头状,颜色更深,偏墨绿色;汤色金黄,清澈明亮;香气更丰富,兰花香外,又有栗香、甜香。


因发酵程度更足,焙火更重,使得观音韵更明显,滋味更醇和厚重,回味悠长。




市场占有量


清香型铁观音占据市场大头。


清香型铁观音刚兴起那几年,争议很大,不少茶人、茶商甚至茶叶专家都不看好,认为“血统不正”,视之为异类,更有甚者,判定它不出三五年,就要退出市场,自生自灭。


2000年前后,清香型铁观音爆火,风靡全国,培养了一大批清香型铁观音茶友,虽然经过2010年前后的农残超标和假冒伪劣的负面影响,迅速没落,但仍然保留了众多的消费者。


浓香型铁观音市场占有量较低,但韧性十足,其传统“正味”,吸引了许多忠诚的消费人群,而且随着口味的变化,也有些喝清香型铁观音的人转向浓香型。




适宜人群及冲泡建议


清香型铁观音,适合口味清淡的茶友,新手友好度高,不喝茶的人,可以从清香型铁观音入手。品饮时建议快速出汤,久泡容易发涩。


浓香型铁观音,有焙火香,口感较重,适合资深茶友和口味偏重的新茶友。品饮时建议适当延长冲泡时间,茶汤滋味会更加浓郁,更富有层次感。


具体的冲泡,则要因人而异,因茶而异。




陈香型铁观音


清香型和浓香型之外,还有陈香型铁观音。


无论是清香型铁观音,还是浓香型铁观音,贮存五年以上,期间经过烘烤、炭焙等工艺,反复加工,就是陈香型铁观音了。


陈香型铁观音,又叫老茶、熟茶,戏称老铁,有陈香,汤色趋红,滋味醇和浓厚,受到一些老茶鬼的追捧,一般人喝不惯。

Tieguanyin, semi-fermented, is an important category of oolong tea, originating in Anxi County, Quanzhou City, Fujian Province.


Because of its natural orchid fragrance and unique "Guanyin rhyme", it is very popular among tea lovers from north and south, and there are also many lovers in Suzhou.


There are two categories of Tieguanyin, each with its own charm.



The strong-scented Tieguanyin is made by traditional Tieguanyin craftsmanship. The taste is mellow and the aroma is high and long.


Fragrant Tieguanyin, in the mid-1990s, Fujian introduced and absorbed the technical concept of Taiwan's oolong tea, and improved the traditional Tieguanyin production process. The taste is light and the aroma is fragrant.




different craftsmanship


There is a misunderstanding that the fragrance-type Tieguanyin is a semi-finished tea, and the strong-flavor Tieguanyin is a finished tea. The fragrance-type Tieguanyin can be made into the strong-flavor Tieguanyin after roasting.


In fact, the tea we buy is finished tea. The difference between the two is not in the process, but in the process. The main difference is in greening and roasting.



Do green:


Fragrant Tieguanyin, shake gently, spread thinly, and dry for a long time when it is green, and the degree of fermentation is lower.


The strong-flavored Tieguanyin is a traditional medium fermentation.


Baking:


Fragrant Tieguanyin is baked slowly at a low temperature of 50~70℃.


The strong-flavor Tieguanyin is roasted at medium and high temperature at 90~120℃.




different color


The difference in craftsmanship results in different colors and flavors.


The fragrance-type Tieguanyin has a relatively light degree of fermentation. It uses slow fire and slow drying. The tea leaves contain more water, emphasizing lightness and freshness.


The tea leaves are emerald green and beautiful, and have three green characteristics similar to green tea: "dry tea green, soup green, and leaf bottom green".


Tea soup is very similar to green tea, clear soup with green water, fresh, mellow and refreshing taste, especially high aroma, very impactful, which is also an important reason for the rapid popularity of the fragrance type Tieguanyin.



The strong-scented Tieguanyin is made by traditional craftsmanship. In the years when the fragrance-flavored Tieguanyin first became popular, it was considered to represent the "true taste" of Tieguanyin.


The tea sticks are curled, in the shape of a dragonfly head with green pedicles and green belly. The color is darker and dark green; the soup color is golden yellow, clear and bright; the aroma is richer, besides the orchid aroma, there are chestnut and sweet aromas.


Due to the higher degree of fermentation and heavier roasting, the Guanyin charm is more obvious, the taste is more mellow and thick, and the aftertaste is long.




market share


The fragrance-type Tieguanyin occupies the bulk of the market.


In the first few years of the rise of the fragrance-type Tieguanyin, there was a lot of controversy. Many tea people, tea merchants and even tea experts were not optimistic about it, thinking that it was "improper bloodline" and regarded it as an anomaly. Years, it is necessary to withdraw from the market and fend for itself.


Around 2000, the fragrance-type Tieguanyin became popular all over the country and cultivated a large number of tea-lovers of the fragrance-type Tieguanyin. consumer.


The strong-flavor Tieguanyin has a relatively low market share, but it is very resilient. Its traditional "true taste" has attracted many loyal consumers. With the change in taste, some people who drink the fresh-flavored Tieguanyin have turned to the strong-flavored type.




Suitable crowd and brewing suggestions


The fragrance-type Tieguanyin is suitable for tea lovers with a light taste. It is highly novice-friendly. Those who do not drink tea can start with the fragrance-type Tieguanyin. When drinking, it is recommended to make the soup quickly, and it is easy to become astringent after long-term soaking.


The strong-flavored Tieguanyin has the aroma of roasting and has a strong taste. It is suitable for senior tea lovers and new tea lovers with heavy tastes. When drinking, it is recommended to extend the brewing time appropriately, the taste of the tea soup will be stronger and more layered.


The specific brewing will vary from person to person and tea.




Chen Xiang type Tieguanyin


In addition to the light fragrance type and the strong fragrance type, there is also the old fragrance type Tieguanyin.


Whether it is a light-scented Tieguanyin or a strong-flavored Tieguanyin, it has been stored for more than five years.


Chenxiang type Tieguanyin, also known as old tea, cooked tea, jokingly called old iron, has Chenxiang, the soup becomes red in color, and the taste is mellow and strong. It is sought after by some old tea ghosts, and most people are not used to drinking it.


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