铁观音那个香型好喝

一、浓香型

浓香型铁观音是由清香型系列产品的茶叶、通过科学性烘焙处理而成，其特点：烤火后熟透性加强，括当。香味、汤色和口感较原来产品更浓，有炒大米七成熟的香味，俗称“米香味”，呈熟香味道，花果显，韵味足；称为“浓香”。浓香茶叶颜色方面较为逊色、暗淡；浓香型的烘焙有中火(80～130℃)和重火(100～170℃)的烤焙方式：

中火烘焙的浓香型很受中老年人的青睬，具有养颜、解渴帮助消化的功能；质量上乘可获浓香型铁观音的参赛资格。

重火烘焙的浓香型一般使用在陈茶方面，最后的一次烤焙可陈放几年甚至几十年，俗称陈茶，有防暑、降火、解脂和入药的功效。

浓香型分类较少；(浓香一号：特级、A级、B级。浓香二号：一级、二级。陈茶：5年、10年、15年、20年。)质量以颜色(油润--暗淡)、香味(浓--淡)、汤色(淡--浓)、口感(茶浓度：纯厚--清淡)，叶底(油润活力--暗淡失色)为先主后次的评定方式。

颜色：墨绿、浅黑、橙黄、橙红、褐红色几种颜色。

味道：开袋有股炒大米六七成熟的米香味，冲水闻盖亦同感，香味较浓、持久。

汤色：金黄、橙黄；浅红、褐红色。

口感：润喉爽口，细腻润滑的感觉，饮后口内两腮唇齿生津迹象，舒服感回味无穷。

叶底：呈墨绿、浅黑、橙黄、橙红、褐红色，数冲后由深变浅。

1、浓香一号

浓香一号，由清香型铁观音正味花香类的茶叶，通过科学性(中火80～130℃)烘焙而成。其特点：花果显，香气浓、韵味足，味道纯厚、耐泡持久。适合消费群体，应酬多、烟酒过量，忌畏清香型茶叶的中老年群体的饮用茶。

颜色：浅黑色，褐黑，橙黄色。

味道：干茶闻味有股炒大米七成熟的香味，气味集中，花果香显，充水闻盖更盛。

汤色：金黄、深黄、浅红色。

口感：品饮细腻润喉，唇齿生津，茶浓度纯厚持久，舒服爽口。

叶底：至二冲水显墨绿，逐渐变浅呈褐黄色，数冲水叶片稍下陷。

2、浓香二号

浓香二号，由清香型铁观音消青类的茶叶，通过科学性(中火80～130℃)烘焙而成。其特点：香气浓，兰花香味、韵味足，味道稍纯厚，耐泡持久。适合消费群体，应酬多、烟酒过量，忌畏清香型茶叶的中老年群体的饮用茶。

颜色：褐黑、橙黄色、橙褐色。

味道：干茶闻味有股七成熟的米香味、气味集中，充水闻盖更盛，呈兰花香气味。

汤色：深黄、浅红色、褐红色。

口感：品饮润喉爽口、唇齿生津，茶浓度稍纯厚、持久。

叶底：至二冲水叶片显褐黄色，数冲水后逐渐变浅黄色，茶叶稍下陷。

3、陈茶

陈茶是由浓香型茶叶历经一年一度的(80～130℃)烘焙两年；通过三年一次(100～170℃)返复烤焙，这样的独具风格一个周期长达五年，称陈茶5年。依此类推：陈茶10年，陈茶15年，陈茶20年......

陈茶同属浓香型，其颜色、味道、汤色、口感及叶底却有很大区别，品饮文化和作用功效更具风格。

颜色：黑褐、浅红、褐红色。

味道：干茶有股炒大米八成熟香气，有焦味，年度越久酸味由淡而浓；充水闻盖香气幽幽，稍微陈气。

汤色：浅红～褐红(红菇汤色，有光泽)。

口感：润滑细腻。幽幽绵绵，犹如忘我。

叶底：至三冲水叶片呈褐红色或褐黑色，逐渐显浅咖啡色，数冲水后叶片下陷，越冲越少。

英语翻译

1. Luzhou-flavored

Luzhou-flavor Tieguanyin is made from the tea leaves of the fragrant-flavored series products, which are processed by scientific baking. Its characteristics: after roasting, the maturity is strengthened. The aroma, soup color and taste are stronger than the original product. It has the mature aroma of fried rice, commonly known as "rice aroma", with ripe aroma, prominent flowers and fruits, and full flavor; it is called "luanxiang". Luzhou-flavored tea leaves are relatively inferior and dull in color; Luzhou-flavor roasting includes medium-fire (80～130℃) and heavy-fire (100～170℃) roasting methods:

The luscious flavor baked at medium heat is very popular among middle-aged and elderly people. It has the functions of nourishing the skin, quenching thirst and helping digestion. The superior quality can be qualified for the Luzhou-flavored Tieguanyin.

The strong-flavor type of heavy-fire roasting is generally used for aged tea. The last roasting can be left for several years or even decades. It is commonly known as aged tea. It has the effects of preventing heatstroke, reducing fire, reducing fat and being used as medicine.

Luzhou-flavor types are less classified; (Luzhou-flavor No. 1: special grade, A-grade, B-grade. Luzhou-xiang No. 2: first and second-grade. Chen tea: 5 years, 10 years, 15 years, 20 years.) Quality Color (oily-dull), fragrance (thickness-light), soup color (light-thick), taste (tea concentration: pure thick-light), the bottom of the leaf (oily vitality-dull and colorless) first Primary and secondary assessment methods.

Color: dark green, light black, orange yellow, orange red, maroon and several colors.

Taste: Open the bag, there is a ripe rice scent of fried rice. The same feeling is felt when you flush with water and smell the lid. The scent is strong and lasting.

Soup color: golden, orange; light red, maroon.

Taste: Moisturizing the throat and refreshing, with a delicate and smooth feeling. After drinking, there are signs of fluid in the cheeks, lips and teeth, and the comfort is endless.

Leaf bottom: dark green, light black, orange-yellow, orange-red, maroon red, changing from dark to light after several strokes.

1. Luzhou No.1

Luzhou No. 1 is made from tea leaves with fresh flavor and floral fragrance, which are baked scientifically (medium fire 80～130℃). Its characteristics: the flowers and fruits are obvious, the aroma is strong, the charm is full, the taste is pure, and the foam is durable. It is suitable for consumer groups, who have a lot of entertainment, excessive tobacco and alcohol, and avoid drinking tea for middle-aged and elderly people who are afraid of fragrant tea.

Color: light black, brown-black, orange-yellow.

Taste: The dry tea smells the ripe scent of fried rice seven, the smell is concentrated, the fragrance of flowers and fruits is obvious, and the water is filled with the lid to smell.

Soup color: golden, dark yellow, light red.

Taste: Drinking and drinking delicately moisturize the throat, the lips and teeth produce fluid, the concentration of the tea is pure and long lasting, and it is comfortable and refreshing.

Leaf bottom: to the second flush, the water is dark green, gradually becoming lighter and brownish yellow, and the several flushing leaves are slightly sunken.

2. Luzhou No.2

Luzhou No. 2 is made by scientifically roasting the fresh-flavored anti-green tea leaves (medium fire 80～130℃). Its characteristics: strong aroma, orchid scent, full charm, slightly purer flavor, long lasting foam resistance. It is suitable for consumer groups, who have a lot of entertainment, excessive tobacco and alcohol, and avoid drinking tea for middle-aged and elderly people who are afraid of fragrant tea.

Color: brown-black, orange-yellow, orange-brown.

Taste: Dry tea has a seven-ripe rice scent and concentrated scent. It is more full of water and has an orchid scent.

Soup color: dark yellow, light red, maroon.

Taste: Taste and drink to moisturize the throat, refresh the lips and teeth, and produce fluid. The tea concentration is slightly pure and long-lasting.

Leaf bottom: The leaves appear brownish-yellow in the second flush, and gradually turn light yellow after a few flushes, and the tea leaves slightly sink.

3. Chen Tea

Aged tea is made from strong-flavored tea leaves that have been roasted once a year (80～130℃) for two years; after three years (100～170℃), it is re-roasted, which has a unique style and a cycle of up to five years. It is called Chencha for 5 years. And so on: 10 years of old tea, 15 years of old tea, 20 years of old tea...

Chen tea is of the same strong-flavor type, but its color, taste, soup color, taste and leaf bottom are quite different, and the drinking culture and functions are more stylish.

Color: dark brown, light red, maroon.

Taste: Dry tea has a mature aroma of fried rice and a burnt taste. The longer the year, the sourness becomes weaker and stronger; the water is filled with a faint aroma and a little old.

Soup color: light red to brown red (red mushroom soup color, shiny).

Taste: smooth and delicate. Faint and endless, like selflessness.

Leaf bottom: In the first three flushes, the leaves are brownish-red or brown-black, and gradually show a light brown color. After a few flushes, the leaves sink, and the more flushed, the less.