There is no fragrance of white silver needle?4 o'clock to take you to understand the doubts in your heart

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"

On the weekday tea table, the "flip" probability of white peony is very high.

From the first -level white peony to the wild peony king, to the deserted white peony.

From Qingming Peony to Organic White Peony, to Bai Peony before the Ming Dynasty.

After drinking this large number of white peony, the whole person has been faint by various kinds of tea.

Three words flashed silently in my heart -it was too fragrant.

This feeling is like walking into the peach blossom source in Tao's writing.

Fangcao is delicious and colorful.

On both sides of Qingxi, the flowers were covered with flowers, and a gust of wind blew up. The petals were raised, and the melodious aroma rushed directly.

In the past, the aroma of each white peony seemed to be almost the same.

But after seriously, I realized that I used to understand the understanding of Bai Peony, which was too shallow.

Different levels of white peony have different aromas.

In the aroma camp of the peony king, the fragrance is the main, the fragrance is second, and the bamboo leaves are fragrant again;

The first -level white peony tea aroma, the flavor of the floral fragrance must be covered with the flavor, a variety of different types of aroma, fragrant and elegant;

In the second and third -level white peony, the proportion of the millis incense is decreasing, the fragrance is higher, and the fresh herbal medicine at the tail is becoming more and more promoted.

It can be seen that the level of white peony determines their aroma.

Talking about the formation of white tea, in addition to the level of level, these 4 factors have to be mentioned.

"2"

First, tea tree varieties.

The same is fish, carp, catfish, yellow croaker, grass carp, etc., with different tastes.

It is also a tea tree, but the big white, daffodils, large, local groups, etc., the tea flavor is far from the tea flavor.

Some time ago, a tea friend came to consult.

The opening remarks are why the white silver needle he bought is not fragrant?

Hearing the words, there are many reveries.

Is it possible that the tea is running away, causing the fragrance to disappear?

But the moment I saw the real shot, the truth was white.

Where is this white silver needle? This is clearly moonlight white.

The tea in the picture has a large head and quite thick, but unfortunately the bud body is bent, like cooked shrimp.

Although the tea buds of Moonlight Bai also have a lot of tea.

But its tea is appeared as a serving, and it looks like an otterous fur.

Compared with the real white silver needle, the image is very different.

Note that according to the provisions of the White Tea State, the single buds of specific tea trees such as Dabai and narcissus are used as raw materials. It can be called Baihan silver needle after specific processes such as withering and drying.

The moonlight white made of buds made of large -leaf tea in Yunnan Local is obviously not a white silver needle.

The real white silver needle bud head color is green, and the white mills on the surface of the buds are silver -white, fluffy on the surface of the bud head.

The most important thing is that their inherent flavors are far apart.

For Moonlight Bai, the raw material of the tree species has not been selected, and no matter what the white silver needle is incense, the honey charm of the white silver needle!

"3"

Second, appearance form.

The white tea on the market has a diversified appearance.

San tea, cake tea, brick tea, small cake slices, Dragon Ball tea ...

In summary, including cake tea and brick tea, they all belong to the category of "tightly pressing white tea".

Compared with the natural form of loose tea, the tightly pressed white tea is based on loose tea, and has undergone specific processes such as steamed softness and kneading. The two have essential differences between the two.

The main advantage of white tea loose tea is the original natural flavor, and the natural taste of more tea is retained.

There is no need to pry tea before making tea, so brew it directly. It is very convenient to drink and hide.

The white tea behind the cake will be more sweet and full.

After processing into a tea cake, the fluffy loose tea can save a lot of packaging space, and it is more conducive to later transportation and warehousing, and it will not be too place.

In addition, there are many differences in tea cake and tea in terms of tea fragrance.

To understand, the aroma of loose tea is more fresh and natural, and the aroma of cake tea will be more mature and stable.

There is a tea friendship in the live broadcast room. Why did he buy a box of birthday eyebrows in 2015, and there is no jujube incense yet?

"Theoretically, Lao Shou's eyebrows have been stored for 7 years. Isn't it strange?"

Slowly, is this 2015 Shoumei you bought, is it loose tea or cake tea?

"San tea, what's wrong."

This is not surprising. For white tea, there is no chance of jujube incense in the tea!

The fragrance of white tea is inseparable from many prerequisites.

First, choose the right raw material.

Gaoshan Shoumei with rich internal quality, especially the relatively thick autumn birthday eyebrows.

The tea stalk of Shoumei seems to be inconspicuous, but it contains a lot of soluble sugars and pectin.

On the other hand, the relatively delicate white silver needles and white peony of buds and leaves have very few opportunities to appear jujube.

Again, you need to press the cake.

During the process of pressing cakes, the plant cells of some stalks were ruptured, and the soluble sugar and pectin were brought out accordingly, attached to the surface of the stalk leaf.

This is a critical step for the sidelines of white tea cakes.

After the cake is broken, the cake tea can have the fragrance of fruit, especially the opportunity of jujube fragrance, and the overall aroma is more mature.

Finally, it needs to be agreed.

The newly pressed Shoumei tea cake cannot appear in the fragrance of jujube for the time being.

You need to wait patiently for about three years and five years to gradually appear.

As for the length of the waiting time, there is no fixed answer, and it must be determined according to the comprehensive factors such as the quality of the raw materials, the quality of the cake technology, and the later storage conditions of the storage!

"4"

Third, storage year.

After crossing the long river, the flavor of white tea will continue to change.

In the new tea period, tea fragrance is fresh and lively.

After the old age is old, the aroma is getting dignified.

The new white tea represents the fragrance type, mainly fragrant, flower fragrance, herbal medicine, and bamboo leaf fragrance.

The main aroma of the old white tea is non -medicine, Chen Xiang, Zao Xiang (Shoumei Packa), and the fragrant leaves.

However, between the aroma of new tea and old tea, it can involve a lot of doubts.

For example, after white tea is saved, is there no flower fragrance?

That may not be.

For old white tea, the retention of floral fragrance is not rare.

However, compared with the new tea, the fragrance of the old tea will be slightly calm, low -key, and long.

Under the proper preservation of white tea in the later period, the floral fragrance will not run away, but the more dry and melodious.

For another example, is the old silver needle no fragrance?

It is slightly different from the fragrance and bamboo leaf incense. At first glance, it is difficult to substitute for specific imagination.

In fact, the fragrant fragrance itself is not mysterious. It is a natural hormonal atmosphere, similar to dry reeds, dog tail grass and other aromas.

But some tea friends questioned that the flavor of the new white tea, he managed to understand.

But after three or four years, white tea will disappear. The old silver needle he had previously kept could never hear the original fragrance of the original.

In fact, the fragrance of the old silver needle will not disappear for no reason.

It's just that compared with the new tea, the incense will gradually change.

From the natural atmosphere of the dry and bright plant, it slowly transitioned to the mature rice fragrance of the dry warehouse.

"5"

Fourth, altitude.

For good tea, smelling fragrance is only a low -level requirement. The top -level good tea needs to do "tea fragrance falls".

When drinking tea, you can feel the rich and wonderful aroma from the tea soup.

So that after drinking a few cups of tea soup, I felt fragrant in the mouth.

The lips and teeth are fragrant, vomiting like orchids, and even the aroma of tea appears in Ganli.

But some tea guests believe that after drinking tea for so long, he has never drank the "fall incense" of white tea.

I just bought two cans of nearly 1 catties of white peony in the live broadcast room. The price is very affordable.

However, after receiving the goods, I found that the aroma was light. The tea soup was not very refreshing, let alone the scent of water.

May I ask, what's going on?

From the perspective of experience, such white peony, the environment of the production area is mostly bad, non -mountain raw materials.

Due to the poor environmental environment, tea and green internal quality is insufficient.

Only then can the tea made in the later period, the fragrance is unclear, the tea aroma is monotonous, and there is no fragrance of water!

"6"

During the Qing Dynasty, there was a painter named Zhang.

He once had Shiyun: "Listen to the incense in the early days of listening early, and send it to the town of tea."

The word "listening to incense" is quite clever.

In the public impression, the aroma is not music.

Tea incense needs to be smelled instead of hearing.

But in the eyes of the ancients, there was such a boundary "listening" and "smell".

Wenxiang relied on active perception, and the action of "listening" was to accept external information with no choice of ears.

The fragrance of tea is comfortable and beautiful.

Listening to the word incense borrowed the sense of calmness, describing the relaxation state of tea when he smelled the incense.

Look at the cloud roll Yunshu, and the flowers and flowers bloom.

Ren incense flows, moving without shadow.

The beauty of a ray of tea often occurs inadvertently.

In order to feel the delicious aroma of white tea, floral fragrance, medicine and other wonderful aromas.

Listen carefully!

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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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