Four reasons for white tea are very heavy, see which pit you step on?

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"

Yuanyue is hung in the night sky of Qingqiu.

Finally, until the evening, looking up, there was no cloud tonight, and the round moon was hung in the air at this time.

This situation is more beautiful than the Mid -Autumn Festival.

So he called Li Mahua, who was still painting, and drove up the Mountain to enjoy the moon.

When I arrived, I found that there was no parking space, and I stopped stable after a few laps.

Although there are a lot of people who drag their families, there is no hustle and bustle of the city on the mountain.

The scarcity of the lights makes it look quiet. Standing on the fence and looking at the moon, the round moon and the branches extended from the small tree on the side are interesting.

In this way, the moon is more cold and deep.

Continue to go up, the lights are getting darker and darker, and the moonlight becomes an indispensable light source at night.

At this moment, the moon became extremely close.

On the way home, looking at the dim lights on both sides of the road, I suddenly felt a little sad.

It is said that "every time you think about it", you can't go home to wandering outside, and you can only look at Mingyue and think about the old.

At this moment, no matter where, there should be such a pair of elderly people waiting for the reunion with the return of home.

When I came back to God, I found a few messages on the mobile phone.

"Village aunt, why do I think white tea is a bit astringent? Where is something wrong, is it brewed? ..."

It is the tea friend of the aunt Chen of the Village, and asked questions.

But the reason behind this is long.

"2"

Reasons 1: The environmental area environment is not good

As the saying goes, one side raises one person.

There is also something to say, high mountain clouds have good tea.

It can be seen that tea, like people, is subject to the environmental environment.

It turns out that if you want to give birth to high -quality white tea, the five major conditions of "warm, light, water, gas, and soil" in the production area are indispensable.

Only at the appropriate temperature, mild light, sufficient water vapor, fresh air, loose and fertile soil, the white tea produced is sufficient.

Not only that, the content of tea, tea polyphenols, and caffeine is balanced.

You know, the substance that dominates the astringent taste is mainly tea polyphenols, while the chlorophyll is caffeine that dominates bitter taste.

Their content is not available, and the tea is rich in acid. The white tea is not bitter or astringent, and the taste is good.

These conditions are in line with alpine tea gardens.

However, if it is a flat tea garden at a low altitude, it may be unsatisfactory.

For example, light, due to the wide terrain of the flat tea garden, the lack of high covers in the surrounding area, the clouds are thin, and the light intensity is naturally relatively large.

Coupled with the long time of sunshine, it will increase the content of bitter substances and affect the taste.

In addition, the temperature of Pingdi Tea Garden is higher than that of Takayama Tea Garden.

Because every 100 meters above sea level, the temperature will be reduced by 0.6 ° C accordingly.

Conversely, the temperature is low, and the temperature is high, then there are fewer tea acid synthesized in tea, and there are increased tea polyphenols and caffeine substances.

After brewing such white tea, the astringent taste is obvious.

Although through superb craftsmanship, the defects in the production area can be appropriately made up, but it is still impossible to compare with superior white tea.

The white tea with a good production area, the good production area, won the starting line from the beginning.

"3"

Reason two: The production process is defective

Now that you have said the production area, you have to mention the craftsmanship.

After all, one of the three major elements of the quality of white tea is craftsmanship.

Perhaps the list of officials is doubtful. Isn't the process of white tea withering and drying? Is it difficult?

Honestly, the insiders look at the doorway, and the layman watched the excitement.

The production of white tea is not as easy as everyone imagined.

There is a great problem with the quality of white tea with poor craftsmanship, let alone make it delicious.

The steps that make white tea appear astringent is mainly withering.

Another saying that withering is "walking water", that is, the water in the fresh leaves is lost in large quantities and dried itself.

In the process, if the water goes smoothly, it will take away the extra bitter substances together.

However, some tea -making techniques, sloppy, even careless.

After the tea is picked, it should have been diluted in time without accumulation.

The tea greens that were not stacked in time and a large amount of tea were stacked between the leaves and the blades, which was difficult to evacuate the water in the cells smoothly.

Over time, not only will it be too fermented, affect the quality, but also leave a lot of bitter substances.

After brewing, these excess substances will be continuously released into the tea soup.

The brewed tea soup is bitter and weak, fresh and weak, and it is difficult to show the essence of white tea "fresh fragrance".

"4"

Reason three: Improper water for making tea

When we exclude the quality of quality, it is still astringent if we find that white tea is still astringent.

Then, you should focus on brewing.

This is because the white tea with good quality also uses the method of brewing to show the original flavor.

Inappropriate brewing methods will greatly cover the advantages of white tea.

Among them, the easiest point to be ignored is the water chosen when making tea.

A white tea, after brewing, is rich in aroma and rich in layers. There is also the fragrance of water in the soup, but it will always leave a astringent taste on the tongue surface.

In addition, with the accumulation of each rushing, the astringent taste is getting heavier, and it is not willing to dissipate for a long time.

This phenomenon is likely to be a problem with water.

In life, the most convenient water is tap water.

As long as the home is connected to the water pipeline and open the faucet, you can receive it. For convenience, many tea friends will choose to boil the tap water directly to make tea.

There are also more particular friends who have a home filter in the family, thinking that they can filter tap water into pure water.

As everyone knows, this is completely impossible.

my country is vast, and different areas of water picking water are also different.

This leads to the hard water quality in some areas, while the water quality in some areas is soft, the material content is different, and the taste is different.

Even if the filter equipment is passed, the water quality cannot be changed fundamentally.

Tap water is still tap water, and the deviation of this material content leads to the different flavor of tea soup when making tea.

The same tea is soaked in the hands of a tea friend, and it may become bitter in the hands of B tea friends.

For the sake of insurance, use colorless or tasteless in the water.

Simple, it can just reflect the fragrance, water, and rhyme of white tea.

"5"

Reason 4: The soup time is too slow

In the tea circle, there are two familiar terms.

One is called stuffy, and the other is called out of the water.

But for many tea friends, especially new tea friends, do not understand the definition of "bubbles" at all.

I thought I usually made tea for soup, and it was fast enough.

However, the hand speed is not enough, and it still cannot meet the standard of "getting out of water".

If you don't pay attention, you will be included in the bubble team.

The so-called "fast water" refers to from soup to most of the tea soup, which takes about 7-8 seconds.

If this is the standard, most tea friends are slow when they are soup.

However, everyone's self -feelings are very fast.

Therefore, every time you encounter a tea friend, the white tea is soaked in bitter and astringent, and you will ask the soup time subconsciously.

The other party's answer is generally, soon, it is basically not paused, it is about to get out of water.

When I asked the tea friends to shoot the brewed videos, I found that it was found that it was 20 seconds, or even 30 seconds.

The difference is far from the real fast water.

To put it plainly, everyone thinks that the water is about to get out of the water with the time when the water is really used in the second watch, and there is still a certain gap.

But don't underestimate the time for a few seconds, enough to let the excess tea polyphenols be released.

When drinking tea soup, you will feel a strong astringent taste, firmly occupying the tongue surface.

Good white tea will be bitter after brewing.

However, this bitterness will slowly open after.

The bad white tea, the bitterness is lasting, it is really "dumb to eat Huanglian, there is no bitterness"!

"6"

If it is a problem of brewing, it is found in time and corrected in time.

But if it is a quality problem, it will not solve it.

I really feel astringent. I can only learn the tea tutorials of some people, reduce water temperature, or reduce the amount of tea.

Use some "crooked doors" to weaken the astringent taste of white tea.

Of course, this approach is suspected of covering the ears.

The best way is to re -select good tea.

learn from mistakes.

Where to fall, where to stand up again.

In this way, you can be perfect with the real good white 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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