Good tea does not press cakes, so white tea cakes are inferior tea?

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"

Seeing someone talking about white tea on the Internet, it said it was love and hate.

The reason is that the tea friend bought an old white tea online recently.

Before buying, I heard that the aroma and taste of the old white tea were good, but after getting it, I found that it was not the case.

Not only did you say the jujube fragrance, but the taste is also very faint.

Drinking is like boiling water, and it is flat.

Even, he felt that the aroma and taste of the old white tea were not as good as loose tea.

He asked, will it be not fragrant after the white tea is pressed? Or is it related to quality?

From the description, the old tea in his hand is possibly of poor quality.

Cake tea is just one of the forms of white tea, and the aroma does not reduce or disappear with the change of the form.

The white tea cake with poor quality or poor storage will be tasteless.

In fact, many problems about white tea cakes are often misunderstood.

Today, I will take a look at the five major issues commonly used in white tea cakes.

"2"

First, only inferior white tea is pressed?

of course not.

San tea and cake tea are essentially white tea, and the two are just different in form.

San tea is the most primitive and relaxed look of white tea.

Cake tea is obtained on the basis of loose tea.

Some people always think that the nutrients in white tea when pressing cakes will be destroyed.

Therefore, good tea cannot be used for pressing cakes. Only inferior tea or corners are suitable for cakes.

In fact, the mature cake technology today does not cause excessive harm to the tea.

Under the premise of the correct tea making process, when a cake tea is made, a large amount of nutrients in the tea will still be retained.

Outstanding white tea cakes are made from good tea raw materials, which are made by excellent processing.

If the internal quality is sufficient, the craftsmanship, the nutrients that are lost when pressing cakes are insignificant.

After many years, the layered richness of the tea tea, the thickness, fullness, and richness of the soup feel, without losing the tea at all.

Tea soup is more mature and more plump, don't have a taste.

What's more, from the perspective of the depository tea, the white tea presses can save a lot of room for memory.

A high -quality and good white tea is worth collecting with carefully, and the loose tea that can be more fluffy occupies a large space.

After the white tea presses, the area covers the area a lot.

It is a good choice for tea friends who want to save a lot of tea.

"3"

Second, will the white tea presses not fragrant after?

of course not.

Cake tea is obtained after steaming, rubbing, pressed and fixed, and dried on the basis of loose tea.

After white tea, the taste becomes stronger, more in line with the tastes of most people, and is easily accepted.

Moreover, the aroma of white tea is released from the aromatherapy in the tea body.

Various types of aromatic substances, rich layers, or rich or fresh.

Especially the excellent quality white tea, the aroma of the body is extremely rich, with clear levels and intoxicating.

If there is no aroma after pressing the cake, you can only explain that the quality of tea is not good.

White tea with insufficient internal quality itself is not fragrant.

After the cake, of course, more material cannot be transformed, and the aroma and taste can be changed.

Moreover, the process of pressing cake is the process of breaking tea.

When pressing cakes, some cell liquid in the tea will flow out and attach to the surface of the tea cake.

In the subsequent aging process, it will also be converted into other substances.

The jujube incense often comes from this.

However, it should be noted that Zao Xiang only appears on the body with excellent quality.

The reason is that good quality of life eyebrows, tea stalks, and leaves contained in pectin, and soluble sugar are more sufficient.

Jujube fragrance will be formed in the subsequent aging process.

White silver needle cakes and white peony cakes will not appear jujube.

"4"

Third, the price will be dropped after Baihan Silver Cake?

of course not.

Many people think that the price will be dropped after the white silver needle pressing cakes, and the tea farmers are unwilling to press the cake, so the white silver needle cakes on the market are so rare.

It is no wonder that the common cake and tea on the market are basically longevity cakes, which gives you an illusion.

In fact, the reason why white silver pinch is rare is mainly due to production.

The output of white silver needles is the least in white tea, and the price is the highest.

After meeting the needs of daily tea, there are not large numbers that can be used to press cakes.

Generally speaking, everyone chooses to buy a white silver needle new tea directly to feel its fresh and mellow flavor.

Of course, there are also many people carefully collected the white silver needle.

From the perspective of depository tea, even if the white silver needle is stored, it will not occupy too much space.

Therefore, the cake is relatively rare for the white silver needle.

However, the white silver needle cannot be pressed.

Instead, it will have a more unique flavor after pressing the cake.

The white silver needle after pressing the cake will show a more mature and sweet taste, making people unforgettable.

It can be seen that the price will not be dropped after the white silver needle pressing cake, but it will appreciate.

"5"

Fourth, do white tea cakes need bubbles?

Of course don't.

I always listen to people that the white tea cake will be sullen and drink.

This statement is very wrong.

Regardless of the loose tea or cake tea, it is recommended to use the way to produce excellent white tea instead of bubbles.

The bubble white tea is not good in taste.

Small blister refers to the brewing of tea leaves and soaked tea and boiling water for a long time.

During the contact process, the taste material in tea will continue to analyze it into the soup water. Over time, the bitter substances such as caffeine and tea polyphenols are immersed in large quantities, making the tea soup bitter and thick.

You know, the high -quality cake and tea contains very rich material, which can release a large amount of substances in a short period of time.

In just a few seconds of fast water, tea soup can show the good taste of fragrant and sweet.

Why do you need a bubble?

However, when you can wait for the whole taste of brewing and tea, add the bubble time appropriately.

Make the material fully release and achieve the purpose of not wasting good tea.

"6"

Fifth, white tea cake is more suitable for cooking tea?

I believe many people have heard that white tea loose tea is suitable for brewing, and cake tea is suitable for cooking.

In fact, this statement is not accurate.

High -quality white tea cakes are suitable for cooking tea, but also brew with a bowl.

High -quality white tea cakes are rich in material. Under the action of fast water, the material can be uniformly released in the tea soup.

It makes people feel the mellow and mature taste of cake tea.

You can also brew the bottom of the seven or eight rushes with a cover bowl, put it in a tea pot, and cook it.

The advantages of continuous heating of the boiled teapot can continue to squeeze out the remaining substances that are difficult for boiling water to be soaked in boiling water, so as to feel the complete flavor of a cake and good tea.

Of course, you can also cook the cake tea directly into the boiled teapot.

The flavor of white tea cakes is completely different from that of a bowl of tea, and the cooked tea soup is more mellow and full.

However, it should be noted that old white tea or Chen white tea should be used when boiling tea.

New white tea is not suitable for cooking tea, so as not to destroy its fresh taste.

During the tea cooking process, pay attention to the proportion of tea for tea.

Generally speaking, 300-400 ml of water investment is 1.5-2.5 grams of dried tea.

At the same time, pay attention to cooking tea time. Do not cook it for too long like boiling Chinese medicine, otherwise it will cause the tea soup to be too strong.

"7"

The wise does not buy rumours.

Many rumors are widely circulated, mostly because people who do not know the truth follow the trend.

And those who really understand the truth will not listen to rumors easily.

The same is true in the tea circle.

The ridiculous remarks such as "good tea do not press cakes" may be believed in the past.

But more and more people understand tea today, they do not easily believe in rumors.

Moreover, even if you do n’t understand tea, those who have really drank cake tea will not say the words “good tea do n’t press cake”.

The taste of white tea cake tea is mellow and silky, and it is fast to return. It is worthy of many tea friends.

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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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