These evaluations of the old bushistarius tea are more outrageous than the other

丨 This article is original by the rock tea class of Xiao Chen tea

丨 First of the People's No.: Xiao Chen Tea

丨 Author: Li Mahua

"1"

Chatting with friends, the topic is to talk about the old bush.

"What do you think is the general aroma and taste characteristics of Huiyuan Lao Cong?"

Hearing the words, Twist blurted out, but the left was not fragrant and wooden.

Huiyuan, also known as Hui Wan, is a big mountain field.

The pit is large, there are many small mountain fields.

Between different small mountain fields, the finished style style is slightly different.

For example, Yingzui Rock, Bamboo Rock, Gujing, Maple Tree, Ruiquan Rock, Dazhu Bay, Lu Xuan ...

The small mountain fields that are divided into different familys are different, and tea making different experiences.

To talk about it in general, what is the flavor of Huiyuan's old bush, the topic is too broad.

But in terms of the tea test experience, Huiyuan Lao Cong currently has two mainstream styles.

The flowers of the flowers, the soup feels mellow, the orchid fragrance is dominated.

The wooden bush and soup are also very mellow (after all, it is all old bushes), the fragrance of wooden bushes is mainly, supplemented by the floral fragrance.

When trying the tea, Wu Yishan Yu and Wei said that he prefers flower fragrance.

Because the old bush makes the fragrance, it is just the basic skills.

The flavor of the floral fragrance is more like a deep forest in the deep forest, and the cool floral fragrance floats, just like a slow movie. The picture is played on the frame and a frame, which is very memorable.

However, according to market observations, wood clusters seem to be more popular in the market.

The reason is not difficult to guess, because it is not easy to buy genuine old businesses on the market.

When many tea guests buy old bushs, once they are scared, they prefer to go straight in when choosing tea, and buy the wooden bushes and buy it.

Can't take care of the delicate differences between flowers and wooden bushes.

"2"

When you encounter a rare old bush, you must have a sense of ritual when drinking tea.

Treasure, slowly brew.

Even when you are serious, you must also write the taste of the tasting full three pieces of paper.

In the afternoon of this day, Twist saw the blogger in the tea circle in the sun.

I shared my experience when I was drinking a certain old bush.

On the spirit of attitude and dedication, it is worthy of praise.

But click on the picture and amplify the text content of the handwritten tasting.

In just more than ten seconds, a lot of slots were found.

As the tasting feelings, this old cluster daffodil is too strange and alternative.

The following is an excerpt from one or two at will, and open a spit.

"3"

"The old routine of the old bush is thick, and the tea will have obvious flavors when smelling tea."

The leaves of Narcissus tea are large.

At least when looking at green leaves, the "standard green" of narcissus, the leaves are much larger than cinnamon, yellow Guanyin, and the tongue.

Not to mention the old bush?

With the slowly accumulation of Narcissus tree, the veins of the old narcissus will be more stout.

For this reason, after making tea, after being twisted into strip -shaped, from the shape of the dry tea, the cables of the old cauliflower narcissus are generally thicker.

But when you talk about it, you can smell the obvious cluster from dry tea. For this, twist is unbelievable.

Among them, there must be exaggeration.

Because rock tea has been roasted during processing, when smelling tea, it is generally the mainstream of baked flavor such as caramel fragrance.

Because from the dry tea fragrance, it will reflect the aroma formed by the baking flavor and the process of warehousing.

Because the aroma of rock tea is slowly released from the inside to the outside, it will not be released from the table and inside. It will not expose the fragrance of the bush on the dry tea in the opening.

Unless it is impacted by boiling water, the fragrance of the cover, the fragrance of water, and the fragrance of the cup will be more obvious.

"4"

"Tea soup tastes sweet, similar to the sweetness of licorice."

From the time of appearance, the rock tea entrance is sweet and sweet (back).

From the perspective of sweetness concentration, it is more valuable than sweet, sweet, sweet, and sweet.

From the perspective of sweetness, the longer the sweetness of the sweetness, the better the quality.

However, it is difficult to make people substituted sweetly when drinking the old cauliflower.

The sweetness of licorice is the sweetness that appeared after a Chinese medicine atmosphere.

When cooking herbal tea in the summer, it is always right whether it is cooked with dandelion or wild chrysanthemum, adding some licorice into the "crushing flavor".

In the impression of twist, the sweetness of licorice is very special.

One is that its aura is very powerful. One pot of medicine soup is added with two or three pieces of licorice, and the taste is different immediately.

First, when the amount of licorice is too much, it is counterproductive.

What appears is not the effect of multiplying sweetness, on the contrary, it is a bit biased.

When drinking the old cauliflower, the sweetness of licorice is a bit out of play.

Because of the flavor of the tea soup of rock tea, the taste of the soup with licorice is very different.

Anyway, you should not mix it casually.

"5"

"Tea flavor is sweet and fresh, similar to the chicken soup flavor."

Under the concentration summary, did you drink chicken soup smell when drinking rock tea?

Personally, I have always felt that it is not appropriate to use chicken soup to metaphorize the freshness of tea soup.

Not to mention, the chicken soup taste is a broad word.

Tuchi soup, Cordyceps flower chicken soup, bamboo stewed chicken, mushroom stew chicks, Angelica Codonopsis chicken soup ...

You can know from the name of the dish. Although it is the same chicken soup, the taste is very different.

Besides, the freshness of plants and animals are large.

Fresh of plants, such as spring bamboo shoots, spring tea, mushrooms, etc., fresh and touching, there is a sense of vividness.

Animals, such as chicken soup, fish soup, seafood soup, etc., the umami tastes thicker.

The direct reason behind this is the difference between umami providers.

Castic, glutamic acid, serine, oral acid ...

Although they are all source of umami, their performance is different. Furthermore, rock tea has been roasted.

Compared to green tea, even compared to new white tea, even if it has an umami -reservation, it is difficult to show the sharp and bright characteristics.

Drinking rock tea and using chicken soup flavor to summarize the tea taste of the old bush.

Rather than saying that the tea soup has a chicken soup like umami.

It is better to say that because of the age and old tree, the old cauliflower daffodils have abundant internal texture and sufficient nitrogen -containing substances, so that the tea soup that is soaked is extremely mellow and soft.

When drinking tea, encounter mellow and smooth tea soup.

Tea into the throat, as if drinking the old hen soup, the tongue is so beautiful!

"6"

Someone once said, "The old cauliflower must bake enough fire, and the tea taste will be mellow."

After listening to these words, Twist just doubts the letter.

Later, after thinking about thinking, I felt wrong.

Although, the golden tea like the old cauliflower must work slowly.

Wenthuo stew slowly to produce boutiques.

Between the roasted fire, the tea leaves have to spit the fire completely, and then bake the next round.

If you don't spit it clean, you can rush to roast tea.

The new fire can not be baked, and the cost of baking fire blindly.

The roasting of rock tea is complicated.

If you want to bake enough fire, it is not necessary to do three fires.

In Wuyi Mountain, it is not unusual for the situation of one or two fire roasters.

But no matter what, the rock tea roasting fire can be shaped for the flavor of the tea finished product.

As for the soup is not mellow and thick, it depends on the accumulation of internal quality.

Congenital roots are unstable, and daffodils with unexplained mountain fields, even if they change their patterns to roast tea, the tea taste is still not mellow!

It is not easy to create. If you think this article is helpful to you, please like it.

Follow [Xiao Chen Tea], learn more about white tea, rock tea!

Chen Chen, the aunt Chen of Xiao Chen, the columnist, the original innovative media of the tea industry "Xiao Chen Tea" the main pen, and has published the Bai Tea monograph "White Tea Taste". From 2016 to 2020, more than 4,000 original articles have been written.

- END -