The old and old white tea has not passed, and the new routine of the tea shopkeeper is coming again.

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"

Early in the morning, the tea friend posted a video.

And urging us to say that this person is misleading consumers, write articles quickly, shoot videos, and face up to listen!

Take a look and find it "old friend" again.

The day when he claimed to be a brick family, but a serious nonsense.

At the same time, we are also looking forward to what fresh and strange arguments can be heard from his mouth.

You know, these nonsense, just listen to the last few paragraphs, you can contract the next three days, or even a week of articles.

Therefore, with this mentality, I watched the video with interest.

Sure enough, there is a lot of gains.

The other party said that if one or two bubbles in front of white tea are not delicious, but the back is particularly delicious, it means that the ecology is good and the craftsmanship is not good;

And if a white tea, the first few a few drinks, suddenly the cliff -like decline is a problem of ecology, but the craftsmanship is good.

All in all, no one is perfect, tea is not finished.

As long as you buy a product with a selective production area or a good craft, it is enough.

The reason is that few tea leaves can meet the production areas and processes at the same time. The price is too expensive and it is not suitable for civilians to drink.

It is really stunning about this upside -down black and white approach.

Li Mahua, who was drinking tea on the side, was almost pinched.

I cough several times before slowing down.

After grabbing the mobile phone, I watched it again, and then said quietly: He meant to tell everyone that his tea is not good because the ecology is very good.

Just rush to this spirit, the little woman is willing to worship the wind.

"2"

What is going on with white tea that is not delicious and soaked in the back. What is going on?

Let's talk about a real story first.

One day, he went to the tea house with Li Mahua to drink tea.

At that time, friends were sharing his new white tea cake with everyone for ten years.

Due to the "one year tea, three -year medicine, seven -year treasure", no one knows, no one knows.

The old white tea in the past ten years is a treasure in the treasure.

Therefore, everyone has a strong curiosity.

After the white cotton paper was disassembled, the village aunt Chen realized that the black tea cake with black cakes didn't look normal.

There is almost no green, dark brown, and old tea.

In addition, at that time, everyone's understanding of the old white tea was only the surface layer. The older the year, the older the white tea, and the older white tea, the darker the color.

Therefore, it is not surprising to see the old white tea cake with dark hair.

In the first tea soup, just smelling, it has a pungent sour taste and smell.

I wanted to stop my friends, but I was afraid of brushing his face, and told him the truth in private after going to the end.

I had to look with Li Mahua, pretend to go to the toilet, and slip first.

After returning, the tea seemed to be nearly ending.

A person next to me concluded that I think the old white tea is getting better and better. At first, I was a bit unaccustomed to drinking. When I was four or five, the sweetness was obvious and full of energy.

Indeed, a bewed of inferior tea, white tea with obvious odor and odor, will show up at the beginning.

Especially the first two rushing, under the stimulation of boiling water, various substances are continuously released.

However, as the number of brewing increases, these bad substances are gradually consumed.

Therefore, when it is 5678, when it is close to the tail water, you will find that the soup water becomes normal, and even with a slight sweetness.

Fracket and odor became less obvious and slowly disappeared.

This is the natural law of the development of things. It cannot be judged whether this tea is not good or the raw materials are too bad.

It is also possible that the quality of raw materials is not very good, plus rough -made processing.

You know, those businesses who produce old tea are originally going to make tea and "old", and go for the purpose of charging.

In order to compress the cost, it is impossible to use good ingredients.

Anyway, at the end, they are all beyond recognition and dispersal. What about raw materials?

It is better to save costs and make more profits. With the cheapest tea green, it becomes old tea after the pile of piles, exposure, and high temperature drying.

In the same way, this may also happen in other tea.

The fundamental is that the quality is defective.

It's like a bad guy, illegal crimes, and no evil, but he loves small animals, but now we still need to discuss the advantages of him?

This is more one fell swoop.

"3"

What happened to the white tea with a good taste, but the aroma taste is particularly fast?

Simply put, it is not resistant to bubbles, and it contains too little material.

The so -called bubble resistance means that a brewed tea can be brewed multiple times, and the taste is not light.

Of course, the more the frequency of this brewing is, the better.

If it arrives in seven or eight, or even more than ten rush, the tea soup is still fragrant and rhyme, which means that it is excellent and good in quality.

The reason for the popping degree of tea resistance is often inseparable from the production area, process, and warehousing.

White tea with good environment in the production area is naturally resistant to foam.

The main factors affecting the growth of tea trees are warm, light, water, gas, and soil.

The temperature is appropriate, not cold or hot, which is conducive to the stable growth of tea trees and accumulating sufficient nutrients.

If the temperature is too low, it is a temperature below zero for several months. The tea tree is difficult to survive, so don't talk about buds. The temperature is too high, and it will cause the growth rate to be too fast. The nutrients accumulated in the body are limited, and the bubble resistance is not satisfactory.

In addition, too strong light, too thin clouds, too dirty air, too frequent human activities, too barren soil ...

Wait factors will affect the growth and development of tea trees.

Tea born in this environment is not only good for less material, but also has too much bitterness.

However, if they all attribute responsibilities to the production area, it is not right, because the craftsmanship will also affect the bubble resistance of white tea.

Although the process of white tea is simple, mainly withering and drying.

But the simpler thing is that the more difficult it is to do, the more meticulous.

Take the withering, for example, the withering of the white tea is to dry it in time after the tea green is picked up, and it is thin and thin.

The stalls are thin to walk evenly. While retaining nutrients, take away excess bitter substances.

But if it is not timeless, or too thick, it will cause the nutrient loss in the tea.

In a sweltering environment, it may be too fermented to lose quality.

So, can this white tea be resistant to brewing?

The answer is definitely no.

The production area is not good, or the white tea made of crude production is inevitable.

In the two or three rushes, the aroma of tea soup shows a cliff -like decline.

Whether it is congenital factor or the acquired influence, the quality of white tea will decline straight.

Then then, if you discuss a tea -resistant or not, or compare the two tea who is more resistant to foam, you need to control many variables.

The premise is that the correct tea method can be used to obtain a relatively fair result.

If you usually make tea habits, you will find that the front of the tea soup is very strong, and the latter is very light.

To keep the water out of water, the material of the good tea can be released balanced, and there will be no light situation before.

"4"

It turns out that the production area is good and the craftsmanship can coexist.

As for the price, it will indeed be slightly higher, but it will not exceed the normal range.

One penny, a penny, and a higher pursuit of tea friends, will not be willing to stay in the circle of low -end tea.

The bricks on the Internet are all kinds of.

In the hot era of short video, almost everyone can say two minutes of tea knowledge and be a master of tea science.

However, behind the camera, what did they pay?

Most people are copying the thoughts of others.

From time to time, a tea friend posted an article or video saying that the village aunt, I found XXX plagiarizing you again.

I was helpless, but I couldn't stop it.

People take their heads and only take the essence part, as if they are indeed not qualified to be beak.

And some people seem to be innovating, but the essence is still unchanged, and it is still a newcomer.

Frequent various novel claims, misleading everyone.

The real can not be fake, the fake can not be real.

We do not love the tongue, we just want to help more tea friends go on track, and return a sea of ​​sea in the tea circle.

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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