In order to sell sour black tea, what "excuses" did the tea shopkeeper think?

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"

I have drank a sour and prominent inferior black tea.

After drinking a small sip, it was impressive and unforgettable.

Unfortunately, it is unforgettable to drink.

After boiling water out of the first tea soup, the lid was raised, and he smelled it while it was hot.

The cover is a "green" smell, similar to the lack of green tea.

Before you drink the tea soup, you have expected it. When you drink it in this tea, it is estimated that it will be astringent and astringent.

Because of this jerky smell, the horse's feet have been exposed when they injected boiling water into dry tea.

During the time, the air seemed to be filled with a certain stock to cut the persimmons half -cut, and a substance called "tanning" released the air to the air.

This highly identified smell, whether it appears on rock tea or black tea, is a typical green atmosphere, and the quality is not high.

When you want to taste the tea soup, the soup is just an entrance, which makes people feel uncomfortable.

The water texture of the whole cup of tea is very similar to taking raw rice and raw beans, and then grinds into powder, and adds water to "raw rush" a bowl of miscellaneous soy milk.

Drinking, the taste is extremely rough, jerky, and not smooth.

Even if it is, the key is that in addition to the rough soup, the tea soup is hidden with an unspeakable sour taste.

The comprehensive feeling is sour and astringent, and the tea soup is still stuck in the throat.

Such black tea is obviously bad.

"2"

Coincidentally, some tea friends have reported recently.

In the local tea city, he bought a 600 pound of smoky mountains, but his throat was very dry after drinking.

After the tea soup is soaked, it is sour and astringent.

Tea friends are puzzled, will this kind of black tea occur at this price?

And he still used 90 degrees of water to make tea, was it deceived?

Judging from the intuitive reaction, even if you do n’t understand the tea, you drink it to make people ’s throat dry, drink more thirsty, and even drink tea soup with the“ card throat ”experience. The quality defects are serious.

As for black tea with a price of 600 yuan, it should be necessary to have such problems, so you don't have to tangle.

Buying tea and drinking, "can drink" is the key.

The sour and strong black tea, after drinking it once, let people leave the shadow in my heart, and I don't want to drink it again at all.

After the whole bag of tea is dismantled, it can only be wasted in expired deterioration.

Not to mention that you buy it at 600 pounds, even if you buy it half cheaper, you will buy a loss!

In the small species of Tongmuzheng Mountain, the small species of smoke processing are by no means this flavor.

Small cigarettes with good production areas and good craftsmanship. The smoky flavor is very melodious and long -lasting, and it will not smell the smoke.

The ecological environment of Tongmu Gaoshan is excellent, and the small cigarette seeds have a mellow taste without losing freshness.

Guiyuan fragrance, smoked bamboo shoots/smoked persimmon -like pine smoke fragrance, as well as elegant flower fragrance, accompanied.

In contrast, the tea friend's trial description, the "smoky mountain small species" he encountered obviously had false.

Don't talk about it aside, some black tea tastes the sour taste, why is it?

From the perspective of exclusion, there is only one real reason for black tea.

That is poor quality, but quality is not closed.

When you buy tea, don't be deceived by these three routines.

"3"

First, soak black tea in boiling water will not make the tea taste sour.

According to the feedback of the tea friend, when he made black tea, he also changed the water temperature and soaked tea at about 90 degrees water temperature.

The scruples are just worried that boiling water will make black tea, and the tea flavor will be soaked in sour. I did not expect that the result was still the case.

One said that the tea taste of the black tea is sore, and it is not necessarily related to the temperature of tea and water.

Perhaps drinking tea on weekdays, the tea friends have encountered such a situation:

When the same black tea is brewed with boiling water, the sour taste is obvious.

However, after lowering the water temperature, the sour taste is significantly weaker after changing to warm water.

This does not represent anything. On the contrary, this just shows the "shame" effect of warm water.

When boiling water, the water temperature is high, and the tea taste is more inspiring, which can show the flavor characteristics of a black tea in all aspects.

Whether it is sour, astringent, and bitter, it can be exposed.

As soon as boiling water rushes, inferior tea will immediately expose various defects.

Good tea is not afraid of boiling water, black tea with high quality, no sour taste inside, and obvious bitter substances. On the contrary, it provides a delicious, sweet and mellow flavor of tea.

Boiling water for high -quality tea, can make more fragrant, more mellow and fuller tea soup!

"4"

Second, black tea with suitable fermentation, tea flavor will not be sour.

There is such a sound in the circle. It is normal that since the black tea is fully fermented tea, it is normal for tea to become acidic. Drinking black tea with a bit of sour flavor, the tea soup flavor is more exciting.

And slow, fermentation can make tea taste sour? This is obviously unreasonable!

The fermentation of black tea can be considered as polyphenols inside the tea.

After picking up the tea tree from the tea tree, the oxidation journey was opened.

Kill the tea in time and kill the polyphenols inside the tea to block the oxidation.

The green tea in the six major tea is because of this (timely killing) that it is classified as a team that does not ferment tea (oxidation).

The processing of white tea is to use the different varieties of tea to be diluted in time.

During the drying process, the polyphenols in the tea will produce a slight oxidation transition, so white tea is called micro -fermented tea.

The full fermentation of black tea can be understood as the polyphenols inside the black tea.

Put the tea with the green leaves and let it wither, then twist, and rub the leaves to crack and knead into a cord. After twisting, in a suitable temperature and humidity environment, the black tea is oxidized by static.

During this period, the tea polyphenol inside the black tea will be produced in the influence of polyphenol oxidase, which has successively produced substances and other substances such as tea lutein and catechin to form a unique flavor of black tea.

In combination with the example of life, it is like cutting the complete apple into small pieces. After a while, the surface of the flesh will produce "brown change" and the color changes.

After sorting out the essence of the fermentation of black tea, back to the theme, black tea hair acid is not related to tea making.

In the process of making tea, proper fermentation black tea will not produce sour taste.

In the processing session, it was not spread out in time to stuff the tea leaves; the temperature and humidity of the tea were fermented; the fermentation time was not properly controlled, and the tea leaves were fermented too much.

Such a process of such craftsmanship will make a black tea leave a sourness of tea flavor!

"5"

Third, black tea is not recommended for a long time, so -called "Chen tea acid" should be more careful.

Black tea with obvious sour taste is worth paying more attention.

Because there is only one truth that causes the strong taste of black tea -poor quality.

Improper craftsmanship during tea can cause black tea to become acidic.

When storing in the later period, after the moisture deterioration, black tea will also produce a sour taste.

I once saw some people say on the Internet that black tea as fermented tea is better for a long time. During the later storage process, the tea taste is more mellow after the black tea is fermented.

In fact, this statement cannot stand deep.

In the mainstream of the tea circle, black tea is not advocated.

Except for Pu'er, black tea, white tea, and individual oolong tea, most of the tea leaves are not recommended for a long time.

The suitable drinking period of black tea is better for about 1-2 years.

The storage time is too long, which will only cause the tea to go downhill.

Before sorting out the cabinet, I found a few outdated black tea, which was a small flower species three or four years ago.

After opening it, there was no moldy tea.

But smelling the breath has become messy, the flower fragrance has disappeared, and it is replaced by a scent and sullen flavor.

Boil the water and make a sip.

The taste of tea is dull, not fresh and slightly sour.

Obviously, such black tea has been destroyed.

When you are drinking black tea, don't listen to the words such as "getting better and better", "aged black tea with sour taste and better taste".

The tea fragrance is rich and the tea taste is full, and it is sweet and not losing its fresh mellow. It is the performance of high -quality black tea.

"6"

Most of the good tea in the world is fresh, fresh, sweet, full of tea, full of sweetness, lip and teeth.

Drinking black tea, whether it is a small breeding black tea, or a gongfu black tea, or the red crushed tea that often shows people with a tea bag.

First -class black tea, there is no sour taste when drinking.

On the contrary, the fragrance, fruit aroma, honey fragrance, and sweet fragrance are the main, and the tea fragrance is rich and clear.

The taste of tea soup is even more sweet, soft, sweet and sweet.

The tea soup drinks the entrance, like drinking a bowl of smooth and soft old wine, which is beautiful.

On the other hand, the sour taste is prominent, and the black tea with tea taste is serious.

Drinking black tea, it is best to drink tea.

Treating the sour tea is better away!

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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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