浓香型铁观音

传统半发醇的安溪铁观音茶，资深茶友都在早期品茗过，其口感较重，新茶友可能一时难以喜欢。经过烘焙过的茶叶成色较重，颜色发黄或发黑，但是口感非常纯正，深金黄色的汤水是浓香型茶叶的茶汤代表。精加工的铁观音需要按照传统工艺的标准半发酵铁观音茶要求制作。

铁观音分为清香型与浓香型，浓香型因火候不同，分为轻火，中火，老火；浓香型也因烘焙材料不同，分为炭焙型与烘焙型。浓香型的茶叶烘焙极为重要，自古就有：茶为君，火为臣。

精制乌龙茶铁观音土炉烘焙方法

土炉生火(起炉)及修炉装炉木炭是否符合要求，是能否焙好茶的前提。填入炉内的木炭需用纯炭。炭头及竹枝、烟蒂等夹杂物在燃烧时易产生烟和其它异味，并易使炉面所盖炉灰龟裂，造成火温不匀;含泥沙太多的木炭，不仅炉火不匀，有时还会使土炉断头。另外，装炭前最好将木炭打小均匀的木炭块，这样既易把木炭填实，又能使烘焙期间火温稳定持久。

茶为君，火为臣，浓香型铁观音，用木炭温火慢焙。优质铁观音的形成需要通过三天三夜72小时。一般最少也需要12小时的烘焙。

浓香铁观音的鲜味道虽然不如清香型铁观音，但是香气，韵味和滋味更为突出。具体表现在：

1

韵味更浓：由于传统制茶做青工艺“发酵”更足，使得铁观音独特的韵味更好的呈现出来。

2

香气更多：内含100多种香气物质，比清香型铁观音更多;其香气的浓馥度更浓，在自然花香上又有栗香，韵香和甜香。

3

滋味更足：经火候烘焙后;一是同分异构作用使得儿茶素物质转化，滋味醇和。厚重;二是糖化作用，多糖转化为单糖，带有栗香甜香;三是烘焙后的茶叶具有温性，更适合人体的需要。

英语翻译

The traditional half-mellow Anxi Tieguanyin tea, experienced by senior tea lovers in the early days, has a heavy taste, which may be difficult for new tea lovers to like for a while. The roasted tea leaves have a heavier color, yellow or black in color, but the taste is very pure, and the deep golden yellow soup is the representative of the tea soup of the aromatic tea. The refined Tieguanyin needs to be made according to the standard semi-fermented Tieguanyin tea of traditional craftsmanship.

Tieguanyin is divided into light-flavor type and strong-flavor type. Luzhou-flavor type is divided into light fire, medium fire and old fire due to different fire conditions; Luzhou-flavor type is also divided into charcoal-baked type and roasted type due to different baking materials. The roasting of aromatic tea leaves is extremely important. Since ancient times, tea is the king and fire is the minister.

Baking method of refined oolong tea Tieguanyin earth oven

Whether the earth furnace fires (starts the furnace) and whether the charcoal meets the requirements for furnace repair is the prerequisite for roasting the tea. The charcoal filled into the furnace needs to be pure charcoal. Charcoal heads, bamboo sticks, cigarette butts and other inclusions are easy to produce smoke and other peculiar smells when burned, and it is easy to crack the ash covered on the stove surface, causing uneven fire temperature; charcoal with too much sediment will not only cause uneven fire , Sometimes the earthen furnace will be broken. In addition, it is best to smash the charcoal into small uniform charcoal blocks before charging, so that it is easy to fill the charcoal, and it can make the fire temperature stable and lasting during the baking.

Tea is the king, fire is the minister, the fragrant Tieguanyin is roasted slowly with charcoal. The formation of high-quality Tieguanyin requires 72 hours for three days and three nights. Generally, at least 12 hours of baking are required.

Although the fragrant Tieguanyin is not as fresh as the fresh-scented Tieguanyin, the aroma, charm and taste are more prominent. Specifically in:

1

Stronger charm: Because the traditional tea making process is more "fermented", the unique charm of Tieguanyin is better presented.

2

More aroma: It contains more than 100 aroma substances, which is more than the fragrance Tieguanyin; its aroma is stronger and richer, with chestnut, rhyme and sweet fragrance in the natural floral fragrance.

3

The taste is more satisfying: after being baked by fire; firstly, the isomerization effect makes the catechin substances transform, and the taste is mellow. Thick; second, saccharification, polysaccharides are converted into monosaccharides, with a sweet chestnut fragrance; third, the baked tea is warm and more suitable for the needs of the human body.