The white tea smells bad, sour, or not paste, is it good 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"

Today is a rainy day.

Listening to the rain by the window, by the way, eat a hot pot to remove the moisture.

I brushed Yonghui home, bought some bases, vegetables, and fish balls, and planned to have a meal at noon.

As soon as he was delivered, Li Mahua consciously carried the shopping bag into the kitchen.

And the injured fingers reminded me at all times: stay away from the kitchen!

If you want to come, there is a reason for the existence of hot pot in modern times. You do n’t need to consider the smell balance between any dishes, nor do you have to spend energy to think about the proportion of green onion and garlic.

As long as the bottom material is added, the last taste of the last coming out is similar.

No merit, no errors.

But drinking tea is different from hot pot. If you have no merit, you are wrong.

"2"

After lunch, swipe your phone.

Brush to a short video.

A tea shopkeeper took a piece of old white tea cake. It is said that in 2015, he smelled his nose and smelled it, and he squeezed a few words for a long time: "No odor."

After brewing boiling water, it smelled the fragrance and still described as "no odor."

After watching it patiently for two minutes, I found that the other party did not talk about the aroma of the old white tea in this cake and what it tastes like.

Fan came back, saying that it had no strange taste and no mold.

It is inevitable that the selling point of this tea is "no odor"?

This is too magical.

No odor is the bottom line of a tea, not the upper limit.

Indeed, the most obvious feature of some inferior tea is to smell with strong odor, odor, and even odor.

Not only did dry tea smell, but under the stimulation of hot water, it also exuded uncontrollably.

Even ordinary tea guests, as long as there is no cold and rhinitis, the sense of smell is normal, and can be found.

But in turn, the old white tea without odor cannot be judged as a good tea.

Recall that we have encountered a northern tea friend.

Because the air humidity in the city is very confident, the tea friends let go of their hands and feet, and did not seal it in time after taking the tea.

Sometimes, after drinking tea, I think of the box, and sometimes, the box is open for several days to expose the tea to the air.

Although white tea will not be tide for a while and a half, the aromatherapy substances are exuded into the air.

Over time, tea is naturally running out.

The aroma weakened and the taste became fade.

Because the degree is relatively mild, white tea only becomes lighter, the taste becomes widow, and does not produce sourness and chocolate flavor.

Therefore, we recommend that he use a three -layer packaging method to seal white tea again.

And tell him that do not open the box often, you can store the teas that you want to drink in the near future for a short period of time, and try not to disturb the aging of white tea in the big box.

For two or three years, in the dry north, this tea still has room for recovery.

"3"

In addition to storage, there are also production areas and processes that determine the quality of white tea.

Some white tea is not good in the production area and poor craftsmanship. There are very few aromatic substances in the new tea period.

At that time, the disadvantages of the aroma already existed.

Therefore, no matter how many years stored, there is no way to make this tea excellent and make its aroma rich.

In short, the production area can maximize the DNA of tea.

The warm, light, water, gas, and soil of different production areas laid the different flavor foundation of white tea.

For example, the sunshine time is long and the light is strong, which will create a high -rust tea fragrance.

But at the same time, the white tea will accumulate excess bitterness, and it will be bitter.

The sunshine time that is not long or short, the soft sunshine, can make white tea produce empty, rich and elegant tea fragrance.

Drinking, the soup is fresh and soft, thick and delicate, and the taste is better.

For another example, white tea growing in low -altitude areas, the temperature of the production area is high, the sun is warm, the fog is thin, and the pollution formed by human activities is more.

These reasons have caused the internal texture accumulated in white tea with limited quality, and it is thin and light.

The white tea in the Gaoshan Tea Garden has a suitable temperature, soft light, sufficient water vapor, fresh air, and good ecological environment.

Born in such an excellent place, the white tea is thick and dense, and the internal texture is rich.

The rich fragrance, the elegant floral fragrance, the delicate herbal medicine, and the fresh and smooth soup can be experienced.

In addition, poor craftsmanship will also cause the aromatic substances of white tea.

When white tea is withering, it pays attention to thin and diluted drying, pay attention to the sunlight, and pay attention to cleanliness.

The tea and green stalls on the water sieve can ensure that there is sufficient space between the leaves and the leaves, so that the water is distributed smoothly.

If the stall is too thick, it will destroy the nutrients in the tea and lose the aroma.

Of course, this is just one of the small details.

Although the technology of white tea is simple, it is not easy to make a white tea well.

The sky production area is good, and the white tea that has been taken care of by good craftsmanship has a good aroma.

Not only is it delicious now, it will also transform richer internal texture in the future.

And the general white tea in the production area can also become a good tea if it is modified by good craftsmanship.

"4"

White tea that is not fragrant or smelly, has no merits.

Of course, it cannot be regarded as a good tea.

According to the requirements of the national standard, the standard of good white tea is fresh and mellow.

It can be seen that aroma is very important for a white tea.

Friends who have drank old white tea have smelled many wonderful aromas among them. Including but not limited to medicine fragrance, floral fragrance, fragrant fragrance, Chenxiang, bamboo leaf fragrance, rice leaf fragrance, lotus leaf fragrance, good quality old life eyebrow cake, and jujube fragrance.

These aromas often appear with each other without ordering.

However, there are always some incense types, which are the protagonists; there are some incense shapes, which are supporting roles.

The real old white tea is made by good mountains, good water, good production areas, good craftsmanship, and good storage.

Therefore, its aroma is rich, the level is varied, the soup is content, and the taste is full and plump.

It is like drinking Ganlin, and the physical and mental joy is the quality that old white tea should have.

And some people will ask, what taste should not have in old white tea?

This problem is a bit too general.

Because the smell and strange smell of tea after deterioration, only you can't think of it, without it can't produce it.

Roughly speaking, the village aunt Chen has smelled the taste of chocolate, sorrow, stuffy, burnt, sour, smoke, warehouse, fishy smell ...

When evaluating an old tea, I also smelled the smell of pigpen -like smells.

This memory was too painful, so that the village aunt Chen could not bear to remember.

But it also explains from the side that inferior tea has its own odor. It is better to stay away from the body.

"5"

Without odor, it is the most basic characteristic of tea.

The smell is the instinct of animals.

In nature, when you see strange food, you will not rush to your mouth, but you must smell it first.

It is safe to determine that there is no odor, so I dare to rush.

After the evolution of humans, some capabilities have degraded, but some capabilities are improving.

Especially the sense of smell becomes very sensitive.

In the process of tea tasting, smelling incense is a very important step.

From dry tea fragrance, to covering incense, hanging wall fragrance, fragrant water, leaf bottom fragrance, one does not fall, and feels the cup of tea in front of the nose in all directions.

It is also the details that we cannot ignore on the road of tea.

It is not easy to create. If you think this article is helpful to you, please like it.

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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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