铁观音茶叶 正炒、回青、消青、拖补

1、正炒铁观音茶：采青后第二天中午11-12点炒青（杀青），毛茶条形圆结，色泽乌绿润，香气高强，带兰花香，滋味醇和但带微涩，音韵明，汤色金黄。

2、回青制法铁观音：采青后第二天15-18点炒青（杀青），毛茶条形紧结，色泽绿润，香气高强，滋味醇正，音韵明，带花生仁味及酸甜味，但滋味淡些，汤色金绿黄。

3、拔（消）青制法铁观音：采青后第二天22-24点炒青（杀青），毛茶条形较紧结，色泽墨绿，香高，较醇正和有音韵，带酸甜味，汤黄色或深金黄。

4、拖青制法铁观音：采青后第三天6-10点炒青（杀青），毛茶外形紧略不沉重结，色泽暗绿，香气尚高，不够纯正，音韵轻，滋味醇和带有较强酸馊味，久浸则茶汤转橙黄色，叶底硬挺暗绿。

1. Stir-fried tea: stir-fried green tea at 11-12 noon the next day after picking green tea. The hairy tea has round knots, dark green color, strong aroma, orchid fragrance, mellow taste but slightly astringent, clear sound , The soup is golden.

2. Greening method: Stir-fried greens at 15-18 o'clock the next day after picking greens (crushing greens), the hair tea sticks are tightly knotted, the color is green, the aroma is strong, the taste is mellow, the sound is clear, with peanuts and sweet and sour taste , But the taste is lighter, the soup is golden, green and yellow.

3. The method of making (eliminating) green: Stir-fried green (finishing) at 22-24 o'clock the next day after picking green, the bar shape is tighter, the color is dark green, the fragrance is high, it is more mellow and has a rhyme, with a sweet and sour taste, The soup is yellow or dark golden.

4. Tow green production method: stir-fried green tea at 6-10 o'clock on the third day after picking green tea. The shape of Maocha is not heavy and knotted. Strongly sour and rancid, the tea soup turns orange-yellow after long soaking, and the bottom of the leaf is firm and dark green.