In addition to sourness and light, what are the characteristics of inferior white tea?Speak clear at one time

丨 This article is original by Xiao Chen tea

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

丨 Author: Village Grandma Chen

"1"

A while ago, a new tea friend came to ask questions.

As long as it is inferior white tea, the tea soup has a characteristic, sour and faint?

I heard it, I don't know how to answer for a while.

According to this tea friend, it is too absolute.

The inferior white tea has indeed sour and faint characteristics.

But it doesn't stop there, there may be other abnormal phenomena.

Moreover, not all inferior white tea soups are sour and faint.

Some inferior white tea may not be sour and not astringent.

And some inferior white tea, the tea soup is just sour, and there is no astringent.

Specific situation, specific analysis.

Today, what are the characteristics of inferior white tea?

"2"

First, there is a sour taste.

On inferior white tea, you can often smell sour taste.

Why? The probability is because the tea content of tea does not meet the standard.

Dry -qualified tea, once improper storage, will produce a sour taste.

Normally, the water content of white tea is less than 8.5%.

During the tea making process, through the two steps of withering+drying, the water inside the tea was smoothly excreted.

If you do not worry about tea, it will cause the water content in white tea to not meet the standard.

If the withering is not in place, the first process allows a lot of water to leave the tea body.

When white tea withering, it is important to dry it in time and thinly, like our family, it also needs to meet the standard of about 70 cm from the ground.

When some masters were withered, they were too careless and did not dry the white tea thinly, but they just stacked the tea together to dry them together.

The consequence is that the white tea is not smooth, the water is not discharged, and the water content exceeds the standard.

At the same time, when white tea is dried, pay attention to the slow baking.

Some tea households treat white tea in order to make tea goes out early in the morning.

When it is high -temperature and fast, it is difficult to dry inside the tea. Such a tea content must not meet the standard.

White tea with excellent water content, excess water in the body, will cause a fermentation reaction during the subsequent aging process.

The refreshing taste of white tea was turned into a sour taste similar to fermented fruits.

Coupled with improper storage and drinking, it will naturally feel sour.

"3"

Second, soup is bitter.

Under normal circumstances, high -quality white tea is rich in tea, appropriate amount of tea polyphenols, and very few caffeine.

Under the brewing of boiling water, catexine, tea polyphenols, caffeine, etc. are uniformly released into the tea soup.

The soup is sweet and mellow, and the return of Gan Shengjin is fast, and it will not show a bitter taste.

However, inferior white tea, due to the poor production area or improper craftsmanship, lack of internal quality, has accumulated too many bitter substances.

As a result, the brewed tea soup is extremely bitter and difficult to swallow.

The reason for the too much bitter substances on the inferior white tea may be related to the time of light.

The long time of sunshine will lead to the high content of bitterness and astringency in the tea leaves.

Like white tea growing in Pingdi Tea Garden, low altitude and high temperature.

At the same time, unlike the mountain tea gardens, there are generally clouds and vegetation.

Tea trees can only grow on the flat ground.

Under the long -term sunlight, the growth rate of the tea trees has accelerated, the buds are sparse, and the nutrients accumulated in the body are very limited.

At the same time, when the light is too strong, the content of tea polyphenols and caffeine in the tea will increase.

A cup of bitter tea soup, which is inevitable that a large amount of tea polyphenols and caffeine are inevitable.

Because of this, the tea soup of inferior white tea will not be delicious, and the bitterness is strong.

"4"

Third, the soup is faint.

Normally, from the tea soup of high -quality white tea, you can feel the rich aroma, such as flower fragrance, flavor, bamboo forest incense, etc.

The soup is mellow, silky, and textured.

The tea soup is particularly silky, as if the satin scratches through the tip of the tongue.

In the inferior white tea, you can only feel the faint soup.

There is only a seemingly no, faint aroma, and no texture soup.

This is because of the insufficient internal texture of inferior white tea.

A cup of good white tea, soup is combined by various flavors and aroma substances released by the inside of the tea.

If there is no sufficient internal texture, it will naturally be worse in the performance of the soup.

Take inferior white tea with poor production areas.

The growth environment is harsh and has been strongly irradiated by the sunlight for a long time.

Some of the tea gardens on the roadside are risk of being polluting gas pollution by automobiles and factory exhaust gas.

The tea trees that grow in harsh environments are very hard to grow normally, let alone accumulate material.

In this case, the number of white mills on white tea buds becomes very sparse.

At the same time, the internal taste and aroma are not sufficient.

In the case of lack of tea leaves, the soaked soup is naturally lighter, light as light, the aroma is easy to disperse, and there is no rhyme or sweetness.

"5"

Fourth, there is a strange smell.

In addition to sourness, bitterness, astringent taste, inferior white tea and other strange flavors.

Such as stuffy flavor, plum flavor, chocolate flavor, warehouse taste, etc.

Meizi flavor, as the name suggests, is the sweet and sour taste on the plum body.

On the market, I often hear white tea with "plum flavor" as the sign.

In fact, it is not a characteristic of "advanced white tea".

On the contrary, it is one of the representative odors of inferior white tea. The sour taste of plums is similar to fermentation.

White tea is micro -fermented tea, which pays attention to sealing, dryness, avoidance, coolness, and odor during the storage process.

In other words, even during the subsequent storage process, it will not be fermented excessively.

In this case, how can there be a fermented plum smell on the micro -fermented white tea?

Only white tea is stored properly, and the plum taste will be obtained after moisture.

The moisture and metamorphic white tea exceeds the standard, and reacts with oxygen molecules during the storage process.

Over time, it will generate a plum -like fermentation smell.

Like plum flavors, chocolate flavor, warehouse flavor, and stuffy taste are all representative smells of inferior white tea.

These odors are the result of white tea after moisture.

"6"

Fifth, the soup is turbid.

Normally, the tea soup of white tea is clean and transparent, and you can see the floating whiteness through the fair cup.

The tea soup of inferior white tea is the opposite, turbid.

It may be because the production area of ​​inferior white tea is not good.

The poor quality white tea in the production area has adsorbed many dust and impurities during the growth process.

After brewing, it is naturally turbid soup and a lot of impurities.

It may also be because the tea making process of inferior white tea is not good.

If it is made of white tea, it will also produce a lot of dirty things.

It is as if when withering, spread white tea directly on the ground to dry.

Not only does the tea leaves may be burned, but also the dirty things on the ground will be adsorbed on the ground.

In this way, the white tea with a debris, the brewed tea soup is naturally turbid.

Another possibility is because the storage of inferior white tea is improper.

Under the wrong storage method, white tea will be metamorphic.

After moisture, the tea is not only affected by the appearance, but also the internal quality will be damaged.

A variety of bacteria can also be produced in the process.

After brewing with boiling water, the natural tea soup is not as clean as usual.

"7"

Instead of tens of millions of inferior white tea.

It may be sour and astringent, or it may show bitterness, or it may be turbid and the aroma is muddy ...

All the characteristics that should not be seen in excellent white tea are enough to prove that it is inferior white tea.

Of course, some inferior white tea does not include the characteristics of all inferior tea.

Maybe there are only one and two characteristics on some inferior white tea.

At this time, you cannot publish the view that "as long as it is inferior tea, it must be sour and faint."

After all, there are many characteristics of inferior white tea, and each kind of tea performs different.

But as long as it includes one of the characteristics, it is not a good white tea.

When buying tea, pay attention to identify the above five characteristics to avoid buying inferior white tea.

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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.

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