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铁观音纯雅礼和

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乌龙茶色香韵味
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铁观音的分类 浓香型铁观音  清香型铁观音 陈香型铁观音

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Issuing time:2021-09-10 21:29

铁观音的分类


铁观音成品依发酵程度和制作工艺,大致可以分清香型、浓香型、陈香型等三大类型。


浓香型铁观音


浓香型口味醇厚、香气高长、比较重回甘,是传统工艺炒制的茶叶经烘焙再加工而成产品。浓香型铁观音具有“香、浓、醇、甘”等特点,色泽乌亮,汤色金黄,香气纯正、滋味厚重,相对清香型而言,浓香型铁观音性温,有止渴生津、健脾暖胃等功效。


清香型铁观音


清香型口感比较清淡、舌尖略带微甜,偏向现代工艺制法,目前在市场上的占有量最多。清香型铁观音颜色翠绿,汤水清澈,香气馥郁,花香明显,口味醇正。由于新茶性寒,不可过多饮用,否则会有一定程度的伤胃、失眠。


陈香型铁观音


陈香型又称老茶或熟茶,由浓香型或清香型铁观音经长时间储存,并反复再加工而成,亦属半发酵茶叶。陈香型铁观音具有“厚、醇、润、软”等特点,表现为色泽乌黑,汤水浓郁,绵甜甘醇,沉香凝韵。其特质和口味接近普洱茶及红茶、黑茶,不仅口感浓厚、甘醇、爽滑,而且有沉重的历史与文化沉淀。


炭焙的铁观音音,是铁观音浓香的一种,这也是成品乌龙茶加工的最后一道改变质量的工序,是铁观音清香型的茶叶在经过用木炭后的焙制过程。焙制的时间、次数与火候看个人口感和市场而定

英语翻译

Classification of Tieguanyin


Tieguanyin finished products can be roughly divided into three types: fresh fragrance, strong fragrance, and aged fragrance according to the degree of fermentation and production process.


Luzhou-flavored Tieguanyin:


Luzhou-flavor type is rich in taste, long-lasting aroma, and relatively sweet. It is a product that is roasted and reprocessed by traditionally roasted tea leaves. Luzhou-flavored Tieguanyin has the characteristics of "fragrant, thick, mellow, sweet", with black and bright color, golden color in soup, pure aroma and heavy taste. Compared with the fragrance type, Luzhou-flavored Tieguanyin is warm in nature and has the ability to quench thirst, promote fluid and health. The spleen warms the stomach and other effects.


Qingxiang Tieguanyin:


The fragrant type has a lighter taste and a slightly sweet tongue tip. It is biased towards modern craftsmanship and currently has the largest market share. The fragrance of Tieguanyin is emerald green, the soup is clear, the fragrance is rich, the floral fragrance is obvious, and the taste is mellow. Due to the cold nature of new tea, do not drink too much, otherwise it will hurt the stomach and insomnia to a certain extent.


Chen Xiang-type Tieguanyin:


Chen-flavor type, also known as old tea or mature tea, is made from strong-flavor or delicate-flavor Tieguanyin after long-term storage and repeated processing. It is also a semi-fermented tea. The old-flavored Tieguanyin has the characteristics of "thickness, mellow, moisturizing and softness", which is characterized by black color, rich soup, sweet and mellow, and agarwood condensed rhyme. Its characteristics and taste are close to Pu'er tea, black tea, and dark tea. Not only does it have a strong taste, sweet and smooth, but also has a heavy historical and cultural deposit.


Charcoal-baked Tieguanyin is a kind of Tieguanyin's strong fragrance, which is also the last process to change the quality of the finished oolong tea. It is the roasting process of Tieguanyin tea leaves after using charcoal. The time, frequency and temperature of baking depend on the taste and the market.


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