When drinking rock tea, how to distinguish between yellow Guanyin and cinnamon?

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"

I couldn't remember how many times, and when I tried to drink cinnamon, I found Huang Guanyin.

Moreover, most of these Huang Guanyin came from the mountain field.

Because of the relatively cheap and large amount, people were deliberately put into the cinnamon.

Unlike the popular cinnamon, Huang Guanyin is just a cheap tea in many tea guests.

When you go to the tea shop outside, the probability of Huang Guanyin, which is mainly "incense", is very high.

Because of its large output, easy promotion, and aroma, choosing Huang Guanyin for entertainment tea is remarkable.

But when it was dark on the tea table, few people would show Huang Guanyin.

There is no reason, nothing more than a variety such as cinnamon, old snap daffodil, Dahongpao, Tie Luohan and other varieties.

The cheap Huang Guanyin in the low -end rock tea market for a long time is a bit unable to reach the elegant hall.

However, if you still think so so far, it is too wronged.

Huang Guanyin is a leader in many new varieties, and the variety charm is prominent.

When you need to judge whether a rock tea is cheap and not worthy, you must not be based on breeds.

It is necessary to combine mountain fields, craftsmanship, and quality to be convincing.

So far, it is still retained in the Zhengyan Mountain field, and it has not been dug/cut off Huang Guanyin, which is changed into cinnamon, which is a hidden pearl in the rock tea market.

As long as the tea making process is slightly attentive, the green is in place, the roasting fire is in place, the yellow Guanyin is made, the tea fragrance is rich and delicate, and the tea taste is comparable to the high cluster of narcissus.

This kind of tea flavor is included in the "non -selling products" shared by bubbles.

How can you reject the subconsciousness because of the three words "Huang Guanyin"?

As early as last year, a tea friend almost drank when he was drinking the old trees Huang Guanyin.

"This is too much like cinnamon, even the tea soup has a spicy feeling."

In other words, how to distinguish between cinnamon and Huang Guanyin?

"2"

First, the picking time is different.

Huang Guanyin is a variety of early births, and the tea picking time is earlier than cinnamon.

Every time in the spring tea season, when making tea, I am most afraid of catching up with the "crash".

Within one or two days, if the narcissus, cinnamon, and variety of tea in their own tea areas, the color ushered in a suitable period.

That is a big thing.

For each family, it is a big challenge to tea picking, picking green, and making tea.

In addition, even if the tea is successfully collected, it is a big problem to dry the venue.

Several kinds of tea rushed in one piece of processing, hitting the schedule, and for the tea farmers, it is inevitable that they must be fierce and make the other choice.

After all, tea is limited and cannot be taken into account.

At this time, early -born varieties such as Huang Guanyin are obviously much worry -free.

Early varieties germinate fast, and the picking time is far earlier than most rock tea varieties.

Every year, the spring tea season begins. As early as the rock tea troops have not debuted, making a few batches of Huang Guanyin is a good choice for the peak tea for many tea factories.

"3"

Second, the leaves are different.

At first glance, Huang Guanyin looks similar to the leaves of cinnamon.

The leaves are bulging, the edges of the leaves are relatively flat, the leaves are flat, and the size is close.

After twisting, the prototype of the strip type was initially presented.

In the later period of roasting, the cable will be baked and tighter.

In the end, in the finished tea, take out a handful of dry tea.

Looking horizontally, maybe it is not necessary to distinguish between Huang Guanyin or cinnamon?

Because of this, when you are fighting into the cinnamon in the cinnamon, whether it is cost -effective or from the perspective of concealing the sea, Huang Guanyin is not easy to be detected.

If you spend into the narrow tongue of the leaves, wait until the bottom of the leaves is blown open, you can see the difference in them at a glance.

But even so, in the period of tea, their external images are far from.

Especially cinnamon, it is better recognized.

Compared with other varieties, cinnamon leaves are slightly folded.

Like the tiles of "upper house lift tiles", the leaves are ellipsed, and the tiles are close to the tile after folding.

With the leaves "rolling", it can easily distinguish the tea of ​​Huang Guanyin and cinnamon!

"4"

Third, the variety fragrance is different.

Huang Guanyin's variety of fragrance is floral.

The aroma is through the sky, the tea aroma is high -profile, the floral fragrance is rich, and the name of "through the fragrance".

To distinguish it carefully, Huang Guanyin's floral fragrance level is diverse.

Like orchids, like gardenia, like a variety of sweet flower fragrances.

When the aroma is like a gardenia, it is very similar to that in May and June in early summer, wearing a large white gardenia flower field.

The mountains are full of rich floral fragrance, and the nose is straight.

When the aroma looks like orchids, it is like the fragrance of Xiao Canglan, Moran, Chunlan, and Nanglan.

The fragrance is quiet and long -lasting, and it will not dissipate easily.

When the floral fragrance looks sweet, it looks like buying a large string of Thai flower rings.

Above the flowers, there are many floral fragrances such as Jasmine, Yanglan, and Gardenia.

The cinnamon variety fragrance, no one knows in the circle, is a unique Xinrui cinnamon.

The tea fragrance is not vulgar, similar to the cinnamon in the spices, the sharp and clear atmosphere of the divergent.

It ’s just that cinnamon is tea after all, not cinnamon, and Gui Pippi is as good as the spice body.

But in many tea incense, the cinnamon cinnamon incense can be regarded as a maverick, which is the only one.

Although there are many varieties of rock tea, they can have a variety of cinnamon. In addition to the sterilizers of Dangui (the descendants of cinnamon, it is also considered a cinnamon family), there are no other varieties that can re -engraving the unique cinnamon in cinnamon!

"5"

Fourth, when the tea taste is different blindly, Huang Guanyin and the tea soup of cinnamon are very different.

Because Huang Guanyin has a variety of bitterness!

Overall is a fragrant and bitter flavor.

When it comes to bitterness, many tea guests are wondering. How can the so -called variety of bitterness be produced?

Don't worry.

This kind of variety is just slipping, and the bitter taste is not strong.

There will be no bitter stimulation, the bitterness stays on the tongue surface for a long time, and the bitter taste has been incapable of turning in the mouth.

In a sense, this delicate variety is the reflection of Huang Guanyin's tea taste.

And cinnamon tea soup, even if you close your eyes to drink, are very recognizable.

When you pick up the tea cup and make the hot soup closer, you can smell the fragrance of rising.

Closing your eyes, you will even think of Hu spicy soup, ginger soup, etc., and the soup noodles have a slightly slightly spicy atmosphere.

Drinking in hot, the tea soup will feel the delicate stimulus at the moment of the throat.

The throat avatar was climbing by a little ant, slightly tingling, but there was a sense of relaxation.

This unique spicy feeling is the reflection of the tea flavor of cinnamon.

However, ask questions at the beginning.

Some tea friends will feel that the tea soup of the old tree Huang Guanyin also has a spicy feeling. How can this explain?

In fact, this spicy feeling is not the spicy feeling.

The spicy spicy from the old tree and the old bush tea is closer to the spicy taste, and the tea can be tasted immediately.

The spicy feeling of cinnamon itself often swallow the throat and brake after soaking in the tail water, which is the most obvious.

One is to taste it at the entrance, and the other is to feel when entering the throat.

The timing of the two is not the same!

"6"

Huang Guanyin and cinnamon, they are all showing "we are different."

In addition to these mentioned above, the degree of mainstream roasting is also different.

When most of the tea farmers do Huang Guanyin, in order to keep the incense, fire work will not be baked too high.

Buying rock tea is more common in yellow Guanyin, and there are very few yellow Guanyin.

It is not easy to keep the characteristics of Huang Guanyin's characteristics while baking the firework.

According to market observations, light fire and medium -fire are just early adopters.

More tea guests love the smooth and soft soup after the roasted and firing and foot fire.

In addition, review the development history of rock tea.

The cinnamon is the family of Wuyi Mountain, and it is a historical world.

Although in modern times, cinnamon has not been selected for a long time.

In the 1970s, it began to be set, and planting was promoted in the 1980s.

But the rooting time of the cinnamon in Wuyi Mountain has a long history.

In those years that have not yet been officially set, there are already poems that have been said -the strange species of natural true flavor, papaya slightly cinnamon.

There is a cinnamon flavor and a spicy variety. Isn't this the prototype of cinnamon?

The birth time of Huang Guanyin is not long. It is a new variety cultivated by the Tea Department since modern times.

The mother was Huang Dan, and the father was Tieguanyin.

Because it is the descendant of Tieguanyin, it retains the personality of Qiyong and Eight Chong.

Although the rock tea circle today, cinnamon is just red.

However, many varieties, including Huang Guanyin, have become the star of rock tea tomorrow, and it is not impossible!

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.

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