炭焙铁观音 原料、工艺、火候

炭焙铁观音是铁观音最传统的制作工艺，是最地道的铁观音，对原料、工艺、火候把握等诸多因素都有很高要求。

“制茶，茶定大局，火决本质，人主高低”，好的茶青起决定性作用，焙火以及茶师对火候的把控，是成茶等级的关键。

炭焙工艺只能选用优等原料制作，成品呈果蜜香，回甘特别，品尝后喉咙舒爽，带有独特韵味，经过经验丰富的制茶师精心制作，茶叶本身的杂味得到净化，营养成分得到保留与提升，是上等的茶品。

烘焙浓香型铁观音首先是选对原料

炭焙茶只能选取春秋两季传统正味铁观音。用来烘焙浓香型铁观音的原料是拣过梗的毛净茶，毛净茶已经可以作为清香型铁观音单独出售，宜选取正味铁观音，且发酵程度较好的清香型铁观音。

当季的好茶更能烘焙出好的浓香型铁观音。“烘焙后，原来清香型铁观音所具有的鲜度和独特的观音韵仍然要保留下来。如果不是好的原料，再怎么烘焙，也没有那些韵味，无法做出上等的浓香型铁观音。选取当季有观音韵、花香好的清香型铁观音做原料颇为重要，海拔较高，600米～800米高山上出产的茶叶，因为所积累的内含物较多，效果更佳。

烘焙是制作浓香型铁观音最关键的环节

炭焙铁观音在炭焙需要前期准备精选桂圆等果木炭用来烘焙，其他材料看上去也比较简单：草灰、大铁锅、木屑、焙笼、铁锹。

1、生火:临时削一些木屑木块,越薄越好,架在锅底点燃。生火时,在拍打压实木炭之前要用扇子扇一下整锅炭,使木炭里外烧得通透,充分烧透(红透,无烟),然后打压拍实,使木炭紧凑，空隙越小燃烧速度越慢,保证持久性。

2、拍实打压均匀后，洒薄薄的一层草灰,约0.5-0.8CM,整个炭面全部盖住，接触空气少,氧化燃烧慢,还起到保温和调节温度的作用。盖灰后要确定灰里的梗和其它草碎完全燃烧,没有任何烟冒出。

3、焙笼开始放到锅上预热一段时间,新焙笼可以烘久一点去除异味，旧焙笼则注意清洗干净。

4、焙茶:选择颗粒比较均匀的茶叶进行烘焙,最好是发酵度较高的传统茶。茶叶数量不能太多，一笼一般在4-5斤净茶，数量多厚度大,烘焙不均匀。慢烘细焙是为了使茶叶达到香气与口感的完美平衡

5、先把茶叶放入焙笼,在焙笼内用力甩动,使细小的颗粒和碎叶透过筛孔掉出,然后轻轻地架在砖头上,这个环节很重要,不能有任何茶碎片掉到锅内,茶叶掉入会马上燃烧起烟,烟焦味会被茶叶吸收严重影响质量,放下去后要靠近笼内注意闻几秒钟,稍有烟味立刻收起焙笼,挑掉碎片后重放。

炭焙茶具有清香铁观音的香气，依旧保持活性，同时又轻微提升发酵程度，更易保存，具有暖胃之功效如此一番精工细作后，炭焙铁观音干茶色泽青褐油润，外形颗粒紧结，颗粒圆结饱满，干燥充分。初闻干茶香气带有甜甜的蜜香，又有一股气韵悠长的观音韵香。

"Craftsman spirit" is the concept that Anxi tea industry has been advocating. A good cup of tea condenses the power of "heaven, earth, man and species". Tieguanyin is a magical tea tree. The traditional Anxi Tieguanyin has more than one flavor. In addition to the three national standard flavors of Qingxiang, Luxiang and Chenxiang, the Tieguanyin made by different climates, different hills and different techniques has an orchid fragrance. , Qinghuangxiang, Sour Huangxiang, etc.

Charcoal-baked Tieguanyin is the most traditional production process of Tieguanyin, and it is the most authentic Tieguanyin.

"Tea making, tea sets the overall situation, fire determines the essence, and the level of the master", a good tea green plays a decisive role, and the roasting fire and the tea master's control of the heat are the keys to the grade of the tea.

The charcoal roasting process can only be made with high-quality raw materials. The finished product is fruity and honey-flavored, with a special sweetness. After tasting, the throat is soothing and has a unique flavor. The ingredients are preserved and improved, making it a top-quality tea.

The first thing to do when baking strong-flavor Tieguanyin is to choose the right raw materials

The charcoal roasted tea can only choose the traditional authentic taste of Tieguanyin in spring and autumn. The raw material used to bake the strong-flavor Tieguanyin is Maojing tea that has been selected. Maojing tea can already be sold separately as a light-scented Tieguanyin. It is advisable to choose a light-scented Tieguanyin with a good taste and a good degree of fermentation.

The good tea of the season can bake a good strong-flavored Tieguanyin. "After baking, the freshness and unique Guanyin charm of the original fragrance-type Tieguanyin will still be preserved. If it is not a good raw material, no matter how you bake it, there will be no such charm, and you cannot make a high-quality strong-flavored Tieguanyin. It is very important to select the fresh-flavored Tieguanyin with good Guanyin rhythm and floral fragrance in the season as the raw material. The tea leaves produced on the high mountains of 600 to 800 meters above sea level are more effective because of the accumulation of more inclusions.

Baking is the most critical part of making Luzhou-flavored Tieguanyin

Charcoal roasting Tieguanyin requires the preparation of selected longan and other fruit charcoal for roasting in the early stage.

1. Fire: Temporarily cut some wood chips, the thinner the better, and ignite on the bottom of the pot. When making a fire, use a fan to fan the whole pot of charcoal before hitting and pressing the solid wood charcoal, so that the charcoal is burnt through and through (red and smokeless), and then press and tap to make the charcoal compact and the smaller the gap. The slower the burning speed, the longer the durability is guaranteed.

2. After patting and pressing evenly, sprinkle a thin layer of grass ash, about 0.5-0.8CM, to cover the entire charcoal surface, less contact with air, slow oxidation and combustion, and also play the role of heat preservation and temperature adjustment. After covering the ash, make sure that the stalks and other grass fragments in the ash are completely burnt, and no smoke is emitted.

3. Put the baking cage on the pot and preheat for a period of time. The new baking cage can be baked for a longer time to remove the odor, and the old baking cage should be cleaned.

4. Hojicha: Choose tea leaves with relatively uniform particles for baking, preferably traditional tea with a higher degree of fermentation. The number of tea leaves should not be too much. A cage is generally 4-5 catties of clean tea. The quantity is large and the thickness is large, and the baking is uneven. Slow-roasted and finely roasted to achieve the perfect balance of aroma and taste

5. Put the tea leaves into the baking cage first, shake them vigorously in the baking cage, so that the fine particles and broken leaves fall out through the sieve holes, and then gently put them on the bricks. This link is very important, and there should be no tea. Fragments fall into the pot, the tea leaves will immediately burn and smoke, and the smell of smoke will be absorbed by the tea leaves, which will seriously affect the quality. Replay after fragmentation.

Charcoal-roasted tea has the aroma of fragrant Tieguanyin, and it still maintains its activity. At the same time, it slightly increases the degree of fermentation, making it easier to store and has the effect of warming the stomach. After a lot of meticulous work, the charcoal-roasted Tieguanyin dry tea is bluish-brown and oily in color and granular in shape. Tight knots, rounded grains, plump and fully dry. The first smell of dry tea has a sweet honey fragrance, and there is a long-lasting fragrance of Guanyin.