1. Smell the dry aroma, which is the most original material flavor of tea, should be light and clean taste.
(2) Put 3g tea into a covered bowl, and before brewing tea, in addition to “watching tea” and judging the quality from the color, shape and integrity of the appearance, “tea dry aroma” can also initially feel the low boiling point aroma with high volatility. Taking Oolong tea as an example, the clear flavor of Zhangping Narcissima and Wuyi rock tea can distinguish the obvious difference between herbal flavor and charcoal baking aroma.
(3) For the first soak, inject boiling water, cover and soak for 30 seconds, then pour out the tea. After cooling down about 45° tea soup is best to drink, so that the mouth taste buds are not paralyzed by overheating, affecting the flavor identification, it is recommended to stand until touching the cup is not hot. When tasting, smell the aroma of the surface of the tea soup, gently sip the tea soup, and let the air inhaled in the mouth fully integrate with the tea soup. Cover the tongue with tea and feel the sweetness of the tea, as well as the freshness of theanine and the sense of convergence brought by catechins. After the tea is inhaled, the tip of the tongue is lifted to contain the tongue in the middle of the tea. Hold the tea soup, from the bottom up, weigh the tea soup, feel whether the tea soup is thick and full. Then, through the agitation of the tongue, the taste is evenly released around the mouth, feeling the coordination and whether the tea is smooth. When you swallow the tea, feel the thickness of the waterway. Then slowly exhale through the nose and experience the smell of water in the tea soup brought by the nose. Finally feel the lingering flavor of tea in the mouth, as well as the degree of sweetness, usually the better the quality of tea, the easier it is to return and the longer the duration of tea rhyme. The comprehensive feeling of flavor to tea teeth cheek fragrant, light but not thin, sweet and soft, lingering lingering is good.
(4) The second bubble, soak for 60 seconds after injecting water, increase the sitting time, and look at the concentration change of the extract and the coordination of the taste. Compared with normal brewing, one minute is a thicker concentration, and the tea soup is mellow and smooth, and bitter is not obvious. If the tea soup is bitter and too irritating at this concentration, it indicates that the taste coordination is poor.
(5) Third, soak for 120 seconds. If the tea soup is strong but not strong, bitter and harmonious at the concentration of two minutes, it indicates that the taste coordination is excellent. The fourth bubble, there is a sense of tea, but the matrix will gradually fade. The main aroma and taste have been released almost, continue to soak for 120 seconds, feel the performance of the latter section, good stability of the tea, the tail water is also sweet, and can maintain the smoothness, moistness, no water taste. The front four bubbles are mixed together, the cold tea soup at room temperature can better smell the smell of water in the tea soup, and the taste buds are more sensitive, and the concentrated feeling after cooling, even if the concentration of the tea soup becomes lighter, the taste is still solid and full. Coordination, the comprehensive index of evaluation, many tea customers drink tea called the sense of balance, that is, whether the aroma, sweetness, convergence, thickness, lubrication and body feel of the tea are complementary between the various elements, any element is too high or too low will destroy the balance of tea. It is easy to make a tea that highlights the aroma or taste of a single tea, but it is rare to have a tea that is rich and full of aroma, taste and soup quality. Stability: Evaluating the linear index in the brewing process. When tasting tea, the taste of each tea soup does not change much, and the style concentration tends to be consistent, it is stable. On the contrary, for example, as many tea guests say, the first bubble is strong, and the second bubble is suddenly tasteless, and the stability is low. Generally, the higher the stability, indicating that the tea is rich in the premise of internal quality, the production process is also meticulous and exquisite. Sustainability, the evaluation of the linear index in the brewing process, also known as foam resistance, tea water extract content is high, then good sustainability, durable foam resistance. However, if it is separated from the previous indicators, the significance of simply discussing the foam resistance is not large, and a tea that is not online in terms of aroma, taste, and tang body sense is no more than that. Combined with the five senses shown by tea in four brewing, as well as the coordination, stability and sustainability, we can quickly and accurately identify the true internal quality of a tea.
Pu’er Dragon Ball Portable Edition
Green pond Puer Tea Dragon Ball
Glass ice drop coffee pot, tea set
Working principle The use of gravity
Jasmine tea bag
Jasmine tea is a kind of
Oolong tea in portable bags
How to Appreciate Appearance: tight rope
