凤凰单丛茶与铁观音的区别

（１）树形结构

从茶树的树形来看，前面已经讲过，单丛的茶树高度较高，而铁观音的植株目前基本上是矮化处理，一般也就５０ｃｍ之间。

（２）品种

从茶树的品种上看，单丛的茶树品种较为多样化，凤凰单丛茶现有８０多个品系，有以叶态命名的，如山茄叶、柚叶、竹叶、锯朵仔等；有以香气命名的，如蜜兰香、黄栀香、芝兰香、桂花香、玉兰香、肉桂香、杏仁香、柚花香、夜来香、姜花香十大香型；此外，还有以产地、茶主及历史故事、传说命名的。

铁观音的品种则较为单一，名义上只有一种叫“铁观音”，如果一定要细分的话，那么也就分为“红心铁观音”和“青心铁观音两种”。其中以“红心铁观音”较为正宗，品质也会高一些，但是消费者买到的成品茶却很难辨别是哪种茶树制作的。

单丛茶

铁观音精制茶

（３）采摘材质

单丛的春季采摘时间是清明前后开采，这也意味着其采摘的三叶一芽比较细嫩，不像铁观音在谷雨后立夏前采摘，铁观音的采摘也是以三叶一心，但是这“一心”也是开面的。

（４）制作工艺

单丛的制作工艺一般是晒青、晾青、做青、杀青、揉捻、烘焙６道工序。因为铁观音的条索较为紧结，因而铁观音除了这些工艺之外，还多了包揉这个环节，即：晒青、晾青、做青、杀青、揉捻、包揉、烘焙。

（５）发酵程度

从发酵程度上看，铁观音分为中发酵与轻发酵两种，中发酵的发酵程度一般为３０％左右，轻发酵则更轻，在１８－２０％左右。单丛的茶干较为褐色，因而其发酵程度会高于特观音，通常在３０－４０％之间。

（６）外形

单丛的外形呈条索状，铁观音较为紧结，也比较重实，单个颗粒比较大，颜色比较青绿，单丛呈褐色。

（７）滋味

清香型铁观音的香气重在“鲜、爽、醇”极大表现出铁观音独有的“兰花香”以及“花果香”，滋味上重在一个“韵”字，其中包括茶汤顺滑度、回甘强、回甘快，品饮之后令人难以忘怀的“观音韵”。单丛茶重在茶水，表现出了汤里有香味，厚重绵滑醇和，回甘有力而不刺激，久泡不苦涩，舌底生津，舒适。

（８）汤色

单丛的茶汤一般为红色透明状，而铁观音是金黄色透明状，茶汤颜色上有着根本区别。

(1) Tree structure

Judging from the tree shape of the tea tree, as mentioned earlier, the height of the tea tree in the single clump is higher, while the plants of Tieguanyin are basically dwarfed at present, generally within 50cm.

(2) Variety

From the perspective of the varieties of tea trees, the varieties of tea trees in Dancong are more diverse. There are more than 80 varieties of Fenghuang Dancong tea, some of which are named after their leaves, such as mountain tomato leaves, pomelo leaves, bamboo leaves, sawduozai, etc.; Named after the aroma, such as honey orchid, yellow gardenia, zhilan, sweet-scented osmanthus, magnolia, cinnamon, almond, pomelo, nocturnal, and ginger. Lord and historical stories, legends named.

The varieties of Tieguanyin are relatively simple, and there is only one named "Tieguanyin" in name. Among them, "Red Heart Tieguanyin" is more authentic, and the quality will be higher, but it is difficult for consumers to distinguish which tea tree is made of finished tea.

Single Cong Tea

Tieguanyin Refined Tea

(3) Picking materials

Dancong’s spring picking time is around the Qingming Festival, which also means that the three leaves and one bud it picks are relatively tender, unlike Tieguanyin’s picking before the beginning of summer after Grain Rain. Tieguanyin is also picked with three leaves and one mind, but this “one mind” is also open.

(4) Manufacturing process

The production process of dancong is generally 6 processes: drying, drying, making green, fixing green, rolling and baking. Because Tieguanyin's ropes are relatively tight, in addition to these processes, Tieguanyin also has an additional process of wrapping and kneading, namely: drying, drying, greening, fixing, rolling, wrapping, and baking.

(5) Degree of fermentation

Judging from the degree of fermentation, Tieguanyin is divided into two types: medium fermentation and light fermentation. The fermentation degree of medium fermentation is generally about 30%, and the light fermentation is lighter, which is about 18-20%. The dried tea of Dancong is more brown, so its fermentation degree will be higher than that of Te Guanyin, usually between 30-40%.

(6) Appearance

The shape of the single clump is cord-like, the Tieguanyin is relatively tight and heavy, the single granule is relatively large, the color is relatively green, and the single clump is brown.

(7) Taste

The fragrance of the fragrance type Tieguanyin focuses on "fresh, cool and mellow", which greatly shows the unique "orchid fragrance" and "flower and fruit fragrance" of Tieguanyin. The taste focuses on the word "rhyme", including the smoothness of the tea soup. Durable, strong, and fast, the unforgettable "Guanyin rhyme" after drinking. Dancong tea focuses on the tea, showing that the soup has a fragrance, thick, smooth and mellow, sweet and powerful but not irritating, long-term soaking without bitterness, and the bottom of the tongue is full of fluid and comfortable.

(8) Soup color

Dancong's tea soup is generally red and transparent, while Tieguanyin is golden yellow and transparent. There are fundamental differences in the color of the tea soup.