The taste of raw tea tasting

tea knowledge (15) 2022-09-23 14:23:10

The taste of raw tea tasting_ knowledge_第1张

The taste and taste of tea are also called taste. It is very direct and specific in the human nasal cavity, oral cavity, laryngeal cavity, chest, and stomach. The lips, gums, tongue, tongue, tongue, tongue bottom, tongue root, tongue root, jaw, and throat bottom of the lip, tongue, tongue surface, tongue bottom, tongue bottom, tongue roots, tongue roots, tongue roots, tongue roots, tongue roots, jaws, and throat bottom are particularly obvious, and the stomach, intestine, abdomen and physical sensation will be weak and it is not easy to perceive.

The taste of tea is mainly: fragrance, sour, sweet, bitter taste, astringent, umami, cigarette, soup, rough and turbid taste, squeak, wet, mildew taste, mildew taste, mildew, mildew taste Wait, all kinds of tastes are closely related to chemical ingredients.


The taste of Pu'er tea and soup. Pu'er tea has its own unique characteristics: first, the first system determines the tea; the other is that the addition of different processes will bring different tea aromas; the third is that only by Pu'er tea's preliminary production requirements as the standard can it be made to make a complete meaning. The fragrance of Pu'er tea on the top; the fourth is the characteristics of Pu'er tea tea: ① restrained, fragrant convergence in the soup, mainly soup fragrance, supplemented by the fragrance. ② The incense is long -lasting, the cup is cup, refreshing, and has a strong permeability. It is not comparable to any tea. ③ The incense is very calm, no publicity, no exaggeration, no exposure, and long.

Different raw materials in the internal quality of different materials, the pure and transparent fragrance of pure materials, the incense changes of the ingredients are rich, the levels are diverse, and the layers are endless. Fragrance is a very important indicator of Pu'er tea. Tangxiang is also its main characteristic. The more restrained the scent of the soup is, the more hidden, the deeper, the more lonely, the better the motion, the higher the transmission, the saliva, the saliva saliva The better the sex, the stronger the expansion, the more softer, the longer, the higher the value, and the best quality.

Sour taste

The acid is related to the growth environment and variety and storage. The reasons of soil, altitude, and latitude environment such as soil, altitude, and latitude in some areas cause the characteristics of acidic acidic acid in the tea. There are some varieties or varieties, and tea is acidic. Here it is necessary to pay special attention to high temperature storage. It will also produce tea quality, but it cannot be generalized as its sour taste. Slightly and slightly sour will bring unexpected drink fun, it will produce a better life effect, making people's cheeks saliva flow more than just saliva.

Sweet Food

Sweet taste greatly improves the quality of the overall tea, sweetness makes the tea soup wider and more coordinated, which greatly enriches the connotation of the tea soup. The coordination effect of the intercourse increases the thickness of the tea soup, so that the main body of the tea soup is thick without showing its own sweetness, but when the bitterness quickly retreats to the afterbi, the sweetness continues to appear, getting stronger and stronger, and together with astringent and astringent. The wonderful clip of the tea soup was interpreted until the curtain.

Bitter Taste

bitterness is the foundation of tea, the soul of tea. Bether is the origin of Gan, the father of Gan, there is no bitterness, and life is not the same. In this sense, bitterness is the main tone of taste, but bitterness is so muchIn this way, there are evil, suffering, suffering, suffering, suffering, and stabbing. These sufferings are brought by the tea species and tea too old or improperly stored. But another kind of suffering is so beautiful and fascinating. Bitter and softer, bitter and soft, bitter and long, long and long, bitter and deep, bitter and deep.


The astringent flavor will make the tea make the tea. Of course, the astringent taste also has different stages of beauty: when you are young, the astringent is so stretched and generous, and it is such a mutation and dynamic dynamic. It is so lingering long and very tough. At this time, bitterness has already faded, but astringent is accompanied by sweetness until the end. It is worth noting that bitterness and astringency will also produce the salivation of Pu'er tea. The penetration of tea is penetrating or depth, saliva is the diffusion or long degree of tea, which is mainly manifested in the strength and depth of bitterness, and the astringent tension and diffuse. The better the saliva, the deep and long back of the sweetness, the sun, the saliva and the beautiful and beautiful Man.


Evergreen is the characteristics of new tea. Excellent production will bring the fresh taste of tea soup. As the storage time increases, the umami taste continues to decline and transforms into Chenwei.


Chen Wei is the characteristics of old tea. Scientific storage is more conducive to the conversion of Pu'er tea. The premise of transformation is that Pu'er tea has life, and life is caused by Pu'er tea u0026 ldquo; Chen Yuexiang u0026 rdquo;. The essence of transformation is chemical changes such as enzymatic reactions, hydrolysis reactions, and oxidation reactions. This kind of chemical change is reached by changes in the scientific means of temperature and humidity. This transformation is not u0026 ldquo; post fermentation u0026 rdquo;, can be called u0026 ldquo; post -cooked transformation u0026 rdquo;, has the meaning of polishing and maturity. This is the essence of old tea. Chen is not u0026 ldquo; Old taste u0026 rdquo; Chen Ke is called old -fashioned or mature taste.

Tobacco flavor

The smell of smoke is the seasonal factors and processing technology. A little smoke flavor appears in the new tea as a bad taste characteristic. Disadvantages are more than profit. Smoke and dry taste is sometimes misunderstood as the illusion of u0026 ldquo; very bitter u0026 rdquo;, but in old tea, it is the advantage: not only increases the level, but also has taste characteristics, which is more profitable than disadvantages.


Commonly known as waterway, the waterway is fine and loose. Fine dense loosening is mainly derived from the variety. The leaflet species is the finest, and the middle of the plant is in the middle and the large leaves are loose; the waterway is thick, and the denseness is mainly due to the season. The spring tea is the strongest, the autumn tea is in the middle. The larger the trees, the wider the waterway, the smaller the age of the tree, the narrower the waterway; the waterway is lubricated, the older the tea, the more lubricated the water road, and vice versa. Decoction is one of the important indicators to identify tea.

Rough turbid taste

The thick flavor is caused by the coarse old leaf raw materials, and the turbidity taste is not matched with tea ingredientsXiangke mixed and even craftsmanship is rough.The smell of stunning mainly produces stuffy, and the craftsmanship fails.Wet and mildew are mainly caused by improper storage.In short, these bad tastes can cause poor changes in Pu'er tea, without any drink value, and it will also have adverse effects on physical health. It must be eliminated throughout Pu'er tea.


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