清香型正味铁观音

清香型铁观音,由于制作工艺的不同,从过去的传统茶再到轻发酵工艺的流行，轻发工艺随后又分化为正味、消青、拖酸三种类别，其中消青又衍生“消青偏正”、“消青偏酸”两个小类。

现在我们来了解一下正味铁观音有哪些特点,我们从正味铁观音的外观、正味铁观音的香气、正味铁观音的口感、正味铁观音的制作工艺四方面来了解它。

1、外形：干茶显黑、色泽较暗不鲜活，视觉观感显得较差。叶底，一般为土黄绿色调。

2、香气：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、二泡清晰些、三泡最强化，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。茶汤香气同样较为淡雅，风格含蓄多见。

备注：论香气的高扬程度，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。

3、口感：正炒茶汤水温和，原因在于发酵程度稍高，刺激性小，喝着很舒服的感觉。但是品饮时会感觉茶汤本身不够香，味道也相对不饱满；但品饮之后强劲的回甘涌现，普遍都带生津感，呼吸之间口腔中感觉香气明显——简单点说，品饮后的感觉好于品饮时的感觉，观音韵的说法，更明显是针对正炒与传统工艺茶品的。正炒中的极品铁观音，茶汤入口即化为回甘，几乎来不及细细品味口中就芳香四溢——但闻茶汤本身，你会感觉它的香气往往不是很明显。另外，正炒铁的茶汤在4水后普遍都会发甜，明显的甜感。

外观方面，正炒茶汤一般显黄一些，偶也有青绿茶汤。茶——非常不幸的是，由于正炒或偏正炒风格的铁观音，香气不高扬，鲜爽度也不高，很多茶友都不喜欢此种风格，但目前安溪地区高价位的顶尖茶品几乎清一色是正炒观音，甚至有不少制茶者认为茶品若香气高扬就流于俗气，而应该高雅耐品，这种观点见仁见智，但可以反映出业界的最新风尚。

4、铁观音制作工艺：采摘后第二天上午炒制——为了尽快消除苦涩水，一般都采用重晒多摇或长间隔的处理，工艺趋近中发酵，所以汤水温和。

The fragrance type Tieguanyin, due to the difference in the production process, from the traditional tea in the past to the popularity of the light fermentation process, the light hair process was subsequently divided into three categories, namely, normal flavor, anti-green, and drag acid. There are two sub-categories: "Pianzheng" and "Cleaning and acidic".

Now we come to understand the characteristics of Zhengwei Tieguanyin, we understand it from four aspects: the appearance of Zhengwei Tieguanyin, the aroma of Zhengwei Tieguanyin, the taste of Zhengwei Tieguanyin, and the production process of Zhengwei Tieguanyin.

1. Appearance: Dry tea appears black, the color is darker and not fresh, and the visual perception is poor. The bottom of the leaf is generally yellowish-green tones.

2. Aroma: Normally, the aroma of fried tea cover is not easy to appear. Even if it is a high-quality product, the first bubble cover is generally weaker, the second bubble is clearer, and the third bubble is the most intensified. It is a style with strong stamina-but in terms of aroma , 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.

Remarks: On the high degree of aroma, drag acid ranks first, anti-green ranks second, and regular stir-fry ranks third; on the elegance of aroma: regular stir-frying ranks first, and anti-green ranks second (high-end products can also rank first) , Drag and drop is incomparable.

3. Taste: The water of Zhengchao tea is mild, because the fermentation degree is slightly higher, the irritation is small, and it is very comfortable to drink. However, when drinking, I feel that the tea soup itself is not fragrant enough, and the taste is relatively not full; but after drinking it, the strong sweetness emerges, generally with a sense of vitality, and the aroma is obvious in the mouth between breathing-to put it simply, after drinking it The feeling is better than the feeling when drinking. Guanyinyun's argument is more obviously aimed at Zhengchao and traditional craft tea. The top grade Tieguanyin that is being fried, the tea soup turns into sweetness at the entrance, and it is almost too late to savor the aroma in the mouth-but by smelling the tea soup itself, you will feel that its aroma is often not very obvious. In addition, the tea soup that is stir-fried iron will generally be sweet after 4 times of water, with a noticeable sweetness.

In terms of appearance, Zhengchao tea soup is generally yellowish, and sometimes green tea soup is also available. Tea——Unfortunately, because of the Tieguanyin, which is in the stir-fried or partial stir-fried style, the aroma is not high, and the freshness is not high. Many tea lovers don't like this style, but the current high-priced top tea in Anxi area The products are almost exclusively fried Guanyin, and many tea makers even think that tea products should be tacky if the aroma is high, but they should be elegant and durable. This view is different, but it can reflect the latest fashion in the industry.

4. Production process: Stir-fry in the morning the next day after picking-in order to eliminate the bitter water as soon as possible, the treatment of heavy drying and shaking or long intervals is generally adopted. The process is close to medium fermentation, so the soup is mild.