铁观音现代化加工图片茶叶大全在自然中的绽放

铁观音现代化加工图片：茶叶大全在自然中的绽放

安溪铁观音的制作工艺流程是由制作工艺决定的

铁观音茶的采制技术特别，不是采摘非常幼嫩的芽叶，而是采摘成熟新梢的2—3叶，俗称“开面采”，是指叶片已全部展开，形成驻芽时采摘。采来的鲜叶力求新鲜完整，然后进行凉青、晒青和摇青（做青），直到自然花香释放，香气浓郁时进行炒青、揉捻和包揉（用棉布包茶滚揉），使茶叶卷缩成颗粒后进行文火焙干。制成毛茶后，再经筛分、风选、拣剔、匀堆、包装制成商品茶。

铁观音有四种制作工艺：清香型、中香型、高香型和陈香型。清香型口感清淡、舌尖微甜，偏向于现代工艺；中香型口味醇厚，重回甘，是传统工艺经烘焙加工制成；高香型又称老茶或熟茶，由中 香型或清香型铁观音长时间储存，反复加工而成；陈 香型则是将浓 香类型铁观温一次性焙火到位后（一般采用较高温度烘焙），长期存放在干燥背阴的地方，再多次无规则发酵、复火。

安溪铁观音制造过程要经过：采青、大理石摊平晒太阳，让其失去原有光泽，使得顶部下垂，并达到失重6—9％左右为适度，然后移入室内凉 青后再次做青，一直等待自然花香释放至浓郁为止。在这个过程中，还会通过炒 青来改变色泽，将其变为金黄色，再用棉布包裹并轻轻揉捻，以便使出最佳品质。

iron tea leaves can be divided into four main types: clear, strong, fermented and post-fermented teas.

The process of making iron tea leaves is quite complex and involves several steps including picking the young leaves from the tea plants, spreading them out in a controlled environment to allow them to wither and dry, then rolling them to release their enzymes which cause fermentation.

After the initial fermentation process has taken place, the rolled up leaves are then dried using heat from a wood fire or electric oven to stop any further fermentation from occurring.

Once dried, the tea leaves are sorted by size and quality before being packaged for distribution.

10.The final step in making iron tea leaves is called "post-fermentation," where some teas are left unsorted for longer periods of time after they have been dried in order to develop more complex flavors.

11.Iron tea leaves come in many different varieties depending on factors such as region of origin, altitude at which it was grown and how long it was fermented during production.

12.To enhance your experience when drinking iron tea leafs use a purple clay teapot because:

1)Purple clay teapots have high density mud that helps retain aroma without letting it escape or overpowering other flavors,

2)They require temperatures between 1100°-1270°F during firing process so they won't leak or degrade over time,

3)The more you use these teapots the shinier they become giving an excellent appearance while maintaining functionality effectively capturing all aromas present within each sip.

13.The art of brewing good-quality black pu'er requires patience but ultimately leads one down an intoxicating path filled with rich flavor profiles that will leave even seasoned connoisseurs wanting more!