How did those reddish -brown life eyebrows made?

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"

When it comes to the old white tea, many tea friends will blurtate and come out of the word "wo pile".

However, the year of white tea is fake, which is far more simple.

Thousands of old ways are one of them.

When it comes to exposure, some people don't understand.

"Isn't this tea, isn't it the normal processing method of white tea?

Behind this, talk long.

The difference between tea and exposure is far from the difference.

In response to this doubt, we did a small experiment when we went up the mountain last time.

Put a few tea you just collected on the stones.

At the end of the experiment, the exposure effect was significant.

In just a few hours, the original tender tea of ​​Jiao Di and Lingling was sun -shaped into reddish -brown "old bacon".

If you buy "Old White Tea", you must be careful when you encounter such red brown hair and black.

Because behind this, they are likely to be processed like this!

"2"

Not much to say, review the experiment again.

It is not only intentionally exposed to the sun.

The four tea greens just collected half an hour ago were put away in turn.

At this time, the freshness of Tea Qing is still high.

As we all know, judging whether fresh fish is fresh, you can see the clearness of the fish's eyes.

For Tea Qing, everyone can stare at the tea collection.

The freshly picked tea green was still green at the break, and there was no redness.

At the same time, the leaves are stretched straight, without any traces of hair.

Although it is already autumn, due to the existence of the autumn tiger, the sun is still dazzling at noon.

Reaching out and touching the ground, you can feel the heat up, dry and hot.

On the top of the head, the sun is brilliant.

On the ground, heat dissipation.

Under the top and bottom pinch, just after 50 minutes, the tea greens have changed significantly.

The thin and tender leaves that were stretched near the bud head could not be supported first, and they were red.

The two or three leaves below, due to the protection of the wax layer, the situation is slightly better, but it is also obviously withered.

Two hours have passed until two o'clock in the afternoon.

Take a few more free photos, and the comparison is even more obvious.

At this time, it is not as simple as tender leaves. Most leaves appear red and brown, and the color of the tea stalk has changed.

From the original "green stalk" to "red stalk", the color is further deepened.

However, as the color of the tea stalk darkens, the tea on the surface is more vivid.

Although in white tea, Shoumei is not as tender as white silver needles and white peony.

But to say that Shoumei has no tea and no fragrance, which is obviously wrong.

Because the picture above is the best iron certificate!

Finally, at 5 pm, there was no sun in the courtyard.

It can be seen that after five hours, these tea green appearances changed dramatically.

Tea stalks from green to red, but the epidermis has not shrunk, indicating that there are a large amount of water vapor that is not dried.

The leaves are mainly reddish -brown, and there are very few green reservations. If in July and August, with the scorching sun of Sanfu Tian, ​​it is estimated that it will not be half a day, and these tea will be completely crispy.

The setting sun has been down, and this small experiment will be here.

Is it true or false or right or wrong.

The processing of white tea can not be easily exposed to the sun!

"3"

Making white tea is mainly withered and dry.

Among them, the withering is better.

With the most simple way of tea farmers, "the tea that has been exposed to the sun will be more fragrant."

But the sunlight withering is not as simple as drying tea, there are many rules behind it.

Tea leaves need to be spread on the water sieve in time, about 70 cm away from the ground, and use the mild sunlight to promote the dispersion of the internal water and tea taste of the tea green.

The degree of thin stalls, the distance from the ground, the strength of the light, the temperature change, the wind of the wind, etc. will affect the final withering effect.

Like the quilt, it is directly spread out from the morning to the night, which is a tea destroyed.

Looking back again, from the perspective of tea making, what is wrong with the exposure experiment in front?

First, do not borrow special tools such as water sieve, but spread tea on the stone.

Second, there is no "departure processing", the Tea Youth Association is affected by ground dust, and the health is not guaranteed.

Third, the surface temperature is very high, which will destroy the internal texture of good tea.

Fourth, the maximum temperature at noon on the same day was close to 34 degrees Celsius, the temperature was too high, and it damaged tea nutrients.

Fifth, the light is too strong.

Such a blind exposure will only cause tea to become discolored, and the aromatic and tea -flavored substances will be damaged.

In the end, it is just a weird tea that is not good -looking, not fragrant, and not delicious!

"4"

The normal tea -making process will definitely not be added to the exposure.

Unless you do not follow the usual way, non -normal tea making methods.

For example, make white tea.

After making the new tea old, it is directly impersonated as an old white tea, and it is a high price to sell it. It is a crooked road in the tea circle.

There are many old ways to make white tea, such as wokens, such as exposure, such as excessive oxidation, etc., which are different.

But the core points are the same. Try to make the finished tea finished products look old and look more vicissitally.

In this way, when they publicize that they are 7 years, 10 years, and 20 years, they can only be believed.

But the fake is not really true.

As an example, the exposure of the exposure of the above article is an example. The old white tea is far from the real white tea. In terms of shape, the old white tea, which is naturally aging, will become fragile after many years, and it will become fragile and easy to separate the stalks.

In the old loose tea, rarely see the stalk leaves intact.

For cake tea, the edge of the tea cake will also have natural defects like old furniture.

On the leaves, no matter which method is used to make the old, the chlorophyll inside the tea is destroyed, and the old tea looks monotonous and has no gloss. And the real old white tea, even if the color is deeper, can still see rich color changes.

In the long years of buds, the buds, leaves, and stalks of white tea will slowly change together.

It is impossible for the bud head to colors and the color of silver and white, but the leaves are dark brown, unless it is old.

In terms of aroma, high -quality old white tea, the aroma is produced in the fragrance, Chen Xiang, and jujube (Shoumei cake).

In terms of the flavor of the tea soup, it is even more mellow and soft, and the return is fast and lasting.

The internal quality is severely damaged to make old tea.

"5"

I have heard such a view on the Internet some time ago.

"There is no old white tea in this world. Any process change can only be said to be innovative. White tea is a new process attempt!"

Wrong, this is confusing the concept.

In the white tea country standard, white paper and black words stated that the white tea should be made of tea with a specific tree species of tea, which is made of specific withering and drying process.

The tea that is processed by Walbu, exposure and sun exposure has long been out of the range of white tea.

Besides, the processing of white tea should be dried in time, and the stalls should be dry and thin, instead of deliberately piled up and expose it intentionally.

Knowing that you can't do it, it's bad intentions!

In the end, even if there is no fake in the year, the short tea after the exposure and pile of the pile of the foothills is also very serious!

A few years ago, a concept was very hot in the circle -the farmer's self -exposure.

Known as farmers' own tea green, picking at home, and drying in tea.

As soon as the whole process was exposed to the end, no other complex processes were added.

According to normal tea, use mild sunlight to dry tea. The water inside the tea is difficult to dry in time.

However, when the sun is exposed to the sun, the tea will be sunburned as soon as the sun is exposed to the end.

How to do a good job of wilting white tea, but a technical work.

Without learning and five years in person, you may not be able to appreciate the essence and master the proportion of tea.

This rough processing is only sun -dried, and the probability of fine -grained tea is zero.

When buying tea, you must choose carefully!

"6"

As early as four or five years ago, driving travel between Fuding and Fuzhou.

During the road, I met such a scene -someone was on the side of the road and laid a large piece of sun.

There are heavy objects around to prevent being blown away by the wind.

There is a piece of black pressure on it. I don't know what it is?

At that time, it was less than May. If it was rice, it would be too early.

When you approach, you are basking in tea!

Looking roughly, the leaves are wide, which should be the category of Shoumei.

But their colors were exposed to dried plums, and they were more dark brown and brown.

Obviously, it was sunburned.

Seeing this, these ten or nine are also self -exposure of the surrounding farmers.

After picking, drink it yourself.

If someone needs it, sell it by the way.

But in the essence, such self -exposure cannot meet the requirements of standardized processing.

Buying white tea, you can't blindly believe "one sun to the end".

It is not too late to recognize the flavor indicators such as Xiang Qing Ganjian and Fragrant Fragrance, and then buy tea!

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

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Chen Chenchen Village Grandma Chen, columnist, the original innovative media of the tea industry "Xiao Chen Tea" main pens, and 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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