陈香型铁观音

9月2日，由安溪县人民政府主办的“陈香型铁观音国家标准技术审查会议”在安溪县质监局召开。国家茶叶质量监督检验中心（杭州）主任郑国建、福建农林大学安溪茶学院林金科院长、孙威江副院长等专家出席，安溪铁观音研究院院长陈水潮主持会议。

专家组一致认为，陈茶铁观音历史以来就以很高的饮用价值流行于产区和销区，保存得当的“老铁”越来越受市场欢迎。鉴于“老铁”已经以批量商品存在，增补“陈香型铁观音国家标准”意义重大。专家指出，影响“老铁”的品质与原料、年份、储存条件有关，但并不是无限期的延长就越好，建议标准起草小组对标准的定义、感官品质、指标要求等再做广泛的调研。

据悉，“陈铁标准”的制定得到国标委、全国茶标委、国家茶检中心（杭州）、安溪茶学院、安溪县委县政府的高度重视，广受茶叶界和消费者关注。根据国家标准制定程序，预计2015年将由国家批准发布。

记者了解到，目前，安溪铁观音执行的国家标准是GB19598——2004，按这个标准，安溪铁观音分成两大类，一类是浓香型铁观音，一类是清香型铁观音。标准里面明确定义了它们的区别，浓香型铁观音颜色黑褐色，香气口感较熟香，也称“熟茶”。因为原来是用炭烘焙的，有炭香味，所以有的也称“炭香型”，现在大都用电烘焙了，和炭焙一样具有“炭香味”，也习惯上称“炭焙型”铁观音。清香型是用轻火烘焙干燥的铁观音，保留了砂绿或墨绿的颜色和鲜香的口感，俗称“青茶”。陈香型铁观音有望丰富铁观音的标准，成为第三类铁观音

英语翻译

On September 2, the "Chenxiang Tieguanyin National Standard Technical Review Conference" sponsored by the Anxi County People's Government was held in Anxi County Quality Supervision Bureau. Zheng Guojian, Director of the National Tea Quality Supervision and Inspection Center (Hangzhou), Lin Jinke, Dean of Anxi Tea College of Fujian Agriculture and Forestry University, and Sun Weijiang, Vice Dean of Fujian Agriculture and Forestry University attended the meeting. Chen Shuichao, Dean of Anxi Tieguanyin Research Institute presided over the meeting.

The expert group agreed that the Chen tea Tieguanyin has been popular in the production and sales areas with high drinking value since history, and the well-preserved "old iron" is becoming more and more popular in the market. In view of the fact that "old iron" already exists as a bulk commodity, it is of great significance to add the "National Standard for Old Fragrant Tieguanyin". Experts pointed out that the quality of "old iron" is related to raw materials, years, and storage conditions, but it is not an indefinite extension, the better. It is recommended that the standard drafting team conduct extensive research on the definition, sensory quality, and index requirements of the standard. .

It is reported that the formulation of the "Chen Tie Standard" has been highly valued by the National Standards Committee, the National Tea Standards Committee, the National Tea Inspection Center (Hangzhou), Anxi Tea Academy, Anxi County Party Committee and the county government, and has received wide attention from the tea industry and consumers. According to the national standard-setting procedure, it is expected to be approved and issued by the state in 2015.

The reporter learned that the current national standard for Anxi Tieguanyin is GB19598-2004. According to this standard, Anxi Tieguanyin is divided into two categories, one is the fragrant Tieguanyin, and the other is the Qingxiang Tieguanyin. The difference between them is clearly defined in the standard. Luzhou-flavored Tieguanyin is dark brown in color, with a more mature aroma and taste, and is also called "cooked tea". Because it was originally roasted with charcoal, it has a charcoal aroma, so some are also called "charcoal-flavored". Now most of them are baked with electricity. They have the same "charcoal-flavored" as charcoal roasting, and are also called "charcoal-baked" iron. Guanyin. The fragrant type is Tieguanyin that is baked and dried with light fire, retaining the sandy green or dark green color and delicious taste, commonly known as "green tea". Chen Xiang-type Tieguanyin is expected to enrich the standard of Tieguanyin and become the third type of Tieguanyin