正炒铁观音 消青铁观音 拖酸铁观音

1、正炒铁观音：通常正炒茶盖香不易显现，即便是上等品，首泡盖香一般也较为暗弱、二水清晰些、三水最强化，属于富有后劲的风格——但从香气来讲，正炒以幽香风格多见、强度也很难同消青产品相比。铁观音茶汤香气同样较为淡雅，风格含蓄多见。

2、消青铁观音：消青茶盖香清晰，上品盖香或风格张扬、或含蓄，但都很容易感知——优品香气高雅。但近几年盖香极尖锐、霸气的铁绝迹，接触过等级最高的茶品，香气为极幽细风格，香气一缕、极富穿透力。不过这类茶也极罕见，不建议追求。总体来说，消青茶容易做到盖香清晰高扬，茶友也最容易接受。

消正：香气靠近正炒风格；消酸：洗茶后闻叶底，会有明显的酸香，这种酸香普遍令人愉快；一水后酸香消失，茶汤则不带酸味。

3、拖酸铁观音：洗茶闻叶底，酸味很明显，拖酸茶一般有明显的拖味，这种茶有致命的缺陷，工艺没有保留的价值。

4、概要：论铁观音香气的高扬程度，拖酸排第一，消青排第二，正炒排第三；论香气的高雅程度：正炒排第一，消青第二（高阶品亦可并列第一），拖酸末流没法比。

备注:

铁观音香气中有一个极其重要的概念就是“清”，“清”的内涵是指毫无杂味——它可以没有明显香气，但一定不能有杂味。上等品必须要做到香清，所以大家会体会到，一些很高等级的铁观音，香气反而显淡，但仔细闻之，会感觉清新高雅。一旦盖香有杂味，那么即便香气再高扬等级也上不去。

1. Zheng Stir-fried: Normally, the aroma of sauteed tea cover is not easy to appear. Even if it is a top-grade product, the aroma of the first bubble cover is generally weaker, the second water is clearer, and the three water is the most intensified. In other words, Zhengchao is more common in the style of Youxiang, and its strength is hard to compare with Xiaoqing products. The aroma of tea soup is also relatively elegant, and the style is more subtle.

2. Xiaoqing: Xiaoqing tea has a clear cover, the top-grade cover-scent is public or subtle, but it is easy to perceive-the excellent-grade fragrance is elegant. However, in recent years, the extremely sharp and domineering iron has disappeared, and I have come into contact with the highest grade teas. The aroma is very subtle and the aroma is very penetrating. However, this type of tea is also extremely rare and it is not recommended to pursue it. In general, Xiaoqing tea is easy to achieve a clear and high fragrance, and it is also the easiest for tea lovers to accept.

Elimination: The aroma is close to the style of stir-frying; Elimination: After washing the tea, smell the bottom of the leaves, there will be a clear sour fragrance, this sour fragrance is generally pleasant; the sour fragrance disappears after one water, and the tea soup does not have the sour taste.

3. Sour sour: The sour taste is obvious when the tea is washed and smelled at the bottom of the leaves. Sour sour tea generally has an obvious smell. This kind of tea has fatal flaws, and the craftsmanship has no reserved value.

4. Summary: On the high degree of aroma, drag acid ranks first, anti-green ranks second, and regular fry ranks third; on the elegance of aroma: regular fry ranks first, and anti-green ranks second (high-end products can also rank second One), it's incomparable.

Remark:

An extremely important concept in the fragrance of Tieguanyin is "Qing". The connotation of "Qing" means that there is no odor-it can have no obvious fragrance, but it must not have odor. High-quality products must be fragrant, so everyone will realize that some very high-grade Tieguanyin has a weak fragrance, but if you smell it carefully, you will feel fresh and elegant. Once Gaixiang has a miscellaneous smell, even if the fragrance is high, it will not go up.

1. Zheng Stir-fried: Normally, the aroma of sauteed tea cover is not easy to appear. Even if it is a top-grade product, the aroma of the first bubble cover is generally weaker, the second water is clearer, and the three water is the most intensified. In other words, Zhengchao is more common in the style of Youxiang, and its strength is hard to compare with Xiaoqing products. The aroma of tea soup is also relatively elegant, and the style is more subtle.

2. Xiaoqing: Xiaoqing tea has a clear cover, the top-grade cover-scent is public or subtle, but it is easy to perceive-the excellent-grade fragrance is elegant. However, in recent years, the extremely sharp and domineering iron has disappeared, and I have come into contact with the highest grade teas. The aroma is very subtle and the aroma is very penetrating. However, this type of tea is also extremely rare and it is not recommended to pursue it. In general, Xiaoqing tea is easy to achieve a clear and high fragrance, and it is also the easiest for tea lovers to accept.

Elimination: The aroma is close to the style of stir-frying; Elimination: After washing the tea, smell the bottom of the leaves, there will be a clear sour fragrance, this sour fragrance is generally pleasant; the sour fragrance disappears after one water, and the tea soup does not have the sour taste.

3. Sour sour: The sour taste is obvious when the tea is washed and smelled at the bottom of the leaves. Sour sour tea generally has an obvious smell. This kind of tea has fatal flaws, and the craftsmanship has no reserved value.

4. Summary: On the high degree of aroma, drag acid ranks first, anti-green ranks second, and regular fry ranks third; on the elegance of aroma: regular fry ranks first, and anti-green ranks second (high-end products can also rank second One), it's incomparable.

Remark:

An extremely important concept in the fragrance of Tieguanyin is "Qing". The connotation of "Qing" means that there is no odor-it can have no obvious fragrance, but it must not have odor. High-quality products must be fragrant, so everyone will realize that some very high-grade Tieguanyin has a weak fragrance, but if you smell it carefully, you will feel fresh and elegant. Once Gaixiang has a miscellaneous smell, even if the fragrance is high, it will not go up.