正味铁观音 正炒铁观音 消正铁观音

作为茶叶界中的重量级品种，铁观音业界的技术潮流变化是比较快的，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炒、消青、拖酸三种类别，其中消青又衍生"消正"、"消青拖"两个小类。这几种安溪铁观音茶无论在外观、香气、口感方面都有较显著的风格差异。

1、正炒:干茶黛绿、色泽较暗不鲜活，正味铁观音视觉观感显得较差黑。

2、消青:干茶一般显砂绿，色泽鲜活度普遍较高，视觉观感较好。

3、消青拖:干茶多显青绿，色泽鲜活度普遍较高，观感与消青茶的差异并不是很大，因此较难从外观上区分。(但可以从干茶的香味上分辨)

安溪铁观音香气特点

1、正炒:正炒茶盖碗香不显著，就算是上等品，第一泡盖碗香气也很弱(淡淡的幽香)、茶汤清澈透亮、茶水软，回甘强劲，香味淡淡但却很悠长，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。

2、消青:消青茶盖碗香明显，好的消青茶盖碗香霸气或者悠扬，上品盖香或风格张扬、或含蓄，但都很容易感知--优品香气高雅。但近几年盖香极尖锐、霸气的铁绝迹，接触过等级最高的茶品，香气为极幽细风格，香气一缕、极富穿透力。不过这类茶也极罕见，不建议追求。总体来说，消青茶容易做到盖香清晰高扬，茶友也最容易接受。

消正:香气跟正炒的茶比较类似，但是比正炒茶香气更容易让品饮者感受到。正味铁观音香气靠近正炒风格;消酸:洗茶后闻叶底，会有明显的酸香，这种酸香普遍令人愉快;一水后酸香消失，茶汤则不带酸味。

3、拖酸:酸味很明显，拖酸茶一般有明显的酸味，这种铁观音茶时间一长，酸味就会发臭，价值相对教低。现在很多铁观音爱好者很喜欢这类型的茶，拖酸茶一般有明显的拖味，这种茶有致命的缺陷，工艺没有保留的价值。

概要: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。

1、正炒:正味茶，口感很顺滑，回甘很强劲。入口很舒服，几杯下去满嘴都是茶。会有种一直想往里咽口水的感觉。

2、消青:口感较为浓烈，茶水柔细，回味甘不错，但是比正炒茶差些。因为香气高，所以市面上很多茶客喜欢这种茶。

3、拖酸:上等的这类型茶，口感也很好，品尝起来有酸酸的感觉，很多人都会把这种味道认为成观音韵，刚学喝铁观音的人都很容易接受这款茶，但是喝长了，对这款就没有原来那么多好感了。

1、正炒:普遍为暗黄绿色;

2、消青:墨绿色;

3、拖酸:普遍为墨绿色，光泽度好。

安溪铁观音制作工艺特点

1、正炒:采摘后第二天上午炒制，采用重晒多摇、长间隔的处理，发酵度比较适中。正炒茶的制作方法基本延续传统观音的工艺。

2、消青:采摘后第二天中午到晚上炒制，中午时分制作为消正，下午制作的为消酸。

3、拖酸:采摘后第三天凌晨炒制，摇青程度最轻。

英语翻译

As a heavyweight variety in the tea industry, the technological trend of Tieguanyin industry has changed relatively quickly. From the traditional tea in the past to the popularization of the light fermentation process, the light hair process then differentiated into the three types of stir-frying, anti-greening and dragging acid. Among them, Xiaoqing has two sub-categories: "elimination" and "elimination drag". These types of tea have significant style differences in appearance, aroma and taste.

1. Zheng Stir-fried: Dry tea has dark green, darker color and not fresh, Zhengwei Tieguanyin has a poor visual impression and looks darker.

2. Xiaoqing: Dry tea is generally sandy green, with high color and freshness, and good visual perception.

3. Xiaoqing mop: Dry tea is mostly green and fresh, and the color and luster are generally high. The difference between the look and feel and Xiaoqing tea is not very big, so it is difficult to distinguish from the appearance. (But it can be distinguished from the scent of dry tea)

Folding aroma characteristics

1. Zheng Stir-fried: The aroma of Zheng-Fried tea tureen is not obvious. Even if it is a good product, the aroma of the first tureen is very weak (light fragrance), the tea soup is clear and bright, the tea is soft, the sweetness is strong, and the fragrance is light but very long. It belongs to a style with great stamina--but in terms of aroma, Zhengchao is more common in the style of Yuxiang, and its intensity is difficult to compare with Xiaoqing products. The aroma of tea soup is also relatively elegant, and the style is more subtle.

2. Xiaoqing: Xiaoqing tea has an obvious scent, a good Xiaoqing tea has a domineering or melodious scent, and the top-grade scent is public or subtle, but it is easy to perceive-the excellent scent is elegant. However, in recent years, the extremely sharp and domineering iron has disappeared, and I have come into contact with the highest grade teas. The aroma is very subtle and the aroma is very penetrating. However, this type of tea is also extremely rare and it is not recommended to pursue it. In general, Xiaoqing tea is easy to achieve a clear and high fragrance, and it is also the easiest for tea lovers to accept.

Xiaozheng: The aroma is similar to that of fried tea, but it is easier for drinkers to feel than the aroma of fried tea. The aroma of Zhengwei Tieguanyin is close to Zhengchao style; deacidification: After washing the tea, smell the bottom of the leaves, there will be a clear sour fragrance, this sour fragrance is generally pleasant; the sour fragrance disappears after one water, and the tea soup does not have the sour taste.

3. Sour sour: The sour taste is obvious. Sour sour tea generally has an obvious sour taste. This kind of tea will stink the sour after a long time, and its value is relatively low. Now many Tieguanyin fans like this type of tea very much. Sour sour tea generally has an obvious dragging taste. This kind of tea has fatal flaws and the craftsmanship has no reserved value.

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

1. Zheng Stir-fried: Zheng Wei tea, the taste is very smooth, the sweetness is very strong. The entrance is very comfortable, and a few cups are filled with tea. There will be a feeling of always wanting to swallow in.

2. Xiaoqing: The taste is relatively strong, the tea is soft and fine, and the aftertaste is good, but it is worse than the Zhengcha tea. Because of its high aroma, many tea consumers on the market like this kind of tea.

3. Sour sour: This top-quality tea has a good taste and tastes sour. Many people think of this taste as Guanyin rhyme. People who just learn to drink Tieguanyin are very easy to accept this. Tea, but after drinking it for a long time, I don’t have as much affection for this one.

1.Stir-frying: generally dark yellow-green;

2. Elimination of green: dark green;

3. Drag acid: generally dark green with good gloss.

Folding production process characteristics

1. Stir frying: frying in the morning the next day after picking, using heavy drying and shaking, long interval processing, the degree of fermentation is relatively moderate. The production method of Zhengchao basically continues the traditional Guanyin craftsmanship.

2. Xiaoqing: fried from noon to night the next day after picking, made at noon for elimination, and made in the afternoon for elimination of acid.

3. Sour sour: Stir-fried in the early morning of the third day after picking, with the slightest degree of shaking.