The characteristic of white tea is spring water and autumn fragrance. Is this the truth?Still misunderstanding?

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"

In Fujian tea Grand View Garden, the star is shining.

In front of the raw material, Jin Gui, the top Jin Junmei, came out of the sky -high price of Wuyi, and then went to Fuding white tea like a brilliant star, rising.

The groups of allies are gathered, and the heroes are together, just like the dazzling star river, the light is gorgeous.

However, before a long time, there was also a tea guest of the north and south of the river.

It took the lead in creating the status of a unified tea circle.

Everyone in the water of the well has a willow.

At the tea table, there are Tieguanyin.

Like the Daqin unified six kingdoms, at that time, Tieguanyin dominated the status of the tea industry's domineering.

This is a glorious history of Tieguanyin.

Even after so long, everyone will be impressed when talking about Tieguanyin.

In many old tea guests, Tieguanyin is spring water and autumn fragrance, paying attention to the balance of incense and water.

For many years, the decline of Tieguanyin is an indisputable fact.

But in the live broadcast room a few days ago, listening to people talking about "The spring tea of ​​Fuding white tea and autumn tea, the characteristic is spring water and autumn fragrance ..."

Hearing the words, a lot of emotions.

Unexpectedly, after so long, I was still remembered by drinking tea with Tieguanyin.

Unexpectedly, the anchor, known as the senior scholar of white tea, was so unprecedented.

Tieguanyin is Tieguanyin, white tea is white tea, and they are independent individuals.

Moving Tieguanyin's "spring water and autumn fragrance" is hard on white tea, it can be described as a big misunderstanding!

"2"

Tieguanyin is represented by southern Fukong tea.

In its main place of origin, Anxi has been known as spring water and autumn.

When it comes to oolong tea, northern Fujian oolong and southern Fujian oolong are famous in the circle.

Southern Fujian oolong, including Tieguanyin, Yongchun bergamot, etc.

Northern Fujian oolong tea is the most famous for Wuyi Rock Tea (including narcissus, cinnamon, and red robe).

Earlier, there was such a statement in the circle, called Fujian Oolong Tea, and South Xiangbei.

Wuyi Rock Tea is the first taste, and it is scent of heavy water.

Many old rock tea old ladies drink tea, and look at the mellow and full soup. The pursuit of thick tea tastes, there is fragrance in the soup, and the lips and teeth are fragrant after drinking tea.

When you boast for rock tea, it is particularly fragrant if you just smell it.

But from beginning to end, no tea manifestation is not mentioned.

Although this is the horse's fart, but it took the horse's leg.

Tieguanyin in the southern Fukong in Fujian is more attached to aroma.

Tieguanyin autumn tea, which has a fragrant fragrance and amazing performance, is not a news in the circle!

In other words, what does Tieguanyin's "autumn fragrance" come?

This is inseparable from Tieguanyin's origin climate, tea making technology, autumn weather, etc.

Compared with the spring tea season, the growth rate of autumn tea is even more unscrupulous, slowly accumulate, and accumulates.

In addition, the autumn sunshine time is long, how sunny.

The autumn is cool, the autumn sun is splendid, and the weather is high, and the weather is high, which is conducive to the accumulation of aromatic substances inside autumn tea.

Finally, the tea collection period of Tieguanyin Qiu Tea is generally sunny and dry, with low rain and dry air.

The green leaves collected in the green leaves are more likely to make a rich aroma.

Under the time, Tieguanyin's spring water and autumn fragrance characteristics are formed.

But this is not the case for the tea taste of Fuding white tea.

"3"

Literally, spring water and autumn fragrance.

Spring tea soup feels good, autumn tea is fragrant.

This classification summary, placed on Tieguanyin, is very suitable.

However, in the white tea, it has become a nice -oriented, raising hard, and "dissatisfaction with soil and water."

Although, white tea is also divided into spring white tea and autumn white tea according to the tea production season.

But it cannot be rushed to determine that spring white tea is good soup, and autumn white tea smells more aroma.

Because, on the extent of the tea fragrance, it is difficult to win between the two.

The aroma of spring white tea is the most eye -catching with the fragrance, elegant flower fragrance, bamboo forest, and herbal medicine.

The aroma of autumn white tea is more melodious, and it is more representative with sweet flowers and fragrance.

With reference to the experience of tea drinking over the years, if you have to use a word to summarize the characteristics of spring tea and autumn tea.

Then the white tea is different from Tieguanyin, it has to be said in turn.

The aroma of spring white tea is clear, and autumn tea Tang Shuichunhe.

Rather than spring water and autumn fragrance, it is better to say "spring incense and autumn water"!

As for why the spring tea and autumn tea flavor of white tea is described in this way.

Behind this is inseparable from the seasonal basis.

"4"

In the weather in the spring and tea season, we have experienced them every year.

Spring returns to the earth, and the weather will slowly pick up.

Except for the cold days of spring, the spring temperature evolution chart shows the overall upward trend.

In normal years, when picking up white tea, the temperature is constantly rising.

When picking a silver needle, it may be a dozen degrees of the highest temperature a day.

But during the period of Chun Shoumei, it has been able to rise to the highest temperature of twenty degrees.

Based on this state, the daily sunlight duration and light intensity of the spring and tea season are increasing.

The sunshine time is sufficient, and the tea trees rely on photosynthesis to produce nutrients longer.

The intensity of light increases, and the aromatic substances synthesized by the tea trees are richer.

In the end, when we drink spring white tea, we can appreciate the characteristics of changeable, rich layers, and diverse fragrance.

The white silver needle, the fragrant fragrance is the tone, but accompanied by the fragrance, from the first rush to the last rush, you can feel the rich flower aroma.

The flower fragrance of white peony is unpredictable.

Spring Shoumei's floral fragrance is the most prosperous. For a while, the sharing of "One Flower in One Day" has been launched, which specifically records the flower fragrance that appears in spring white tea.

It was found that the fragrances of the flowers from Chunshou's eyebrows were Magnolia, Gardenia, Jasmine, Burine Flowers, Bitter, Water Rong, Qili Xiang, Ruixiang, Yang Huaihua, Laughing ...

After drinking authentic Fuding White Tea, especially the tea friends who have white tea, they should not be unfamiliar with the flower fragrance mentioned above.

With such a rich floral foundation, who can be embarrassed to say that the tea taste of Fuding white tea is characterized by spring water and autumn fragrance?

If Spring White Tea has only the taste of tea, how can these bright tea scents be on their own?

Isn't this completely deviated with the facts?

"5"

Besides the "autumn water" of white tea.

From early spring, to Zhongchun, to late spring, the temperature in the spring has risen increasingly.

In the opposite autumn, the temperature continues to decline from early autumn, Mid -Autumn Festival, to late autumn.

Especially after Bailu's solar terms (September 7, 8 each year), after Bai Lu, it is Zhongqiu, and the temperature is cold for a day.

Lu Congbai, the moon is the hometown.

Bai Lu Qiu Qiu was split at night, cold and cold overnight.

However, even in the cooling weather, autumn tea can still enjoy the sun bath during the day.

By the time at night, the temperature dropped sharply.

In order to protect the cold, the tea trees will definitely try to speed up the photosynthetic effect.

The energy generated during the day of photosynthesis, fast horse whip, concentrate on the new buds and new leaves between the tea branches.

The tea with sufficient energy was stored after being picked.

Dry in time, dry and thin, and wither.

The tea soup made in the end is extremely smooth and delicate.

There are more nutrients inside the tea, and the tea flavor with thick soup feels is naturally richer.

In addition, during the autumn tea season, there is more during the day during the day, and the temperature is acceptable.

But at night condensation, the temperature difference between day and night is large.

The nutrients generated by tea trees through photosynthesis during the day are more sufficient.

At night, the energy consumption of tea tree due to breathing is reduced.

One increase and one decrease can make the soup of autumn tea, which is sweeter and softer.

Drink autumn tea, regardless of white dew tea, autumn aquors tea, cold dew tea ...

This autumn tea triple play, who drank it and said that Tang Shui was smooth and thick.

Even if you do n’t understand the novice for making tea, the soup is slightly slower, it is unlikely to make autumn white tea bitter.

"6"

In the tea circle, there are not a few examples of moving hard sets.

The "spring water and autumn fragrance" in the field of Tieguanyin blindly copied on white tea, just the tip of the iceberg.

In order to avoid making similar misunderstandings, it is best not to listen to the trust when drinking tea.

Only drink more, try more, and compare more.

Feel it in person to know the accurate answer.

Otherwise, after listening to others, the flavor of white tea is "spring water and autumn fragrance".

Listening to the wind is rain, the easiest to make a tea circle misunderstanding with the rumors!

In addition, good tea requires all the color and fragrance.

The aroma and taste are balanced and developed.

It has a mellow soup, but the aroma is weak.

There are high fragrances in the air, but the tea taste is extremely thin.

Such a "partial" tea taste is not good!

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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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