Golden, orange, orange, brewed rock tea cinnamon, which kind of soup is normal?

丨 This article is original by the rock tea class of Xiao Chen tea

丨 First of the People's No.: Xiao Chen Tea

丨 Author: Li Mahua

"1"

There are such discussions on the Internet -what is the normal soup of cinnamon?

Is it orange, orange, or yellowish?

According to large categories, cinnamon belongs to semi -fermented oolong tea. The color of the tea soup should be orange -yellow.

The color is too red, and it is too close to the "red soup" but it is suspected of making blue fermentation.

But there are also tea friends who are puzzled.

"Why do you see the cinnamon that others rushed out, the soup color is orange -red, why do you get the cinnamon in your own body, only golden yellow?"

"Is it related to baking or quality?"

Let's take a look at the idea first, cut the knife to cut the mess, and eliminate the interference items.

Temprees do not recommend everyone. Every time I see a bubble of rock tea soup or deep or shallow, they put the seeds of suspicion in terms of quality.

The core of the quality of rock tea is aroma, taste, and charm.

The color of the tea soup is shaded, and there is no first -level connection.

Besides, the shallow rock tea may not be shallow.

If the green fermentation is cooked in the early stage, it fermented after a large amount of tea liquid, tea brownin and other soluble tea pigment substances.

Even if this tea doesn't eat much, the soup color is still red.

People can't look.

Look at a cup of tea, don't just look at one side.

The rock tea soup color is yellow or red, which is the reason why it is shallow, lies in the following 4 points.

"2"

First, the degree of roasting.

Rock tea is roasted, and there are many benefits.

After roasting the excess bitter tea flavor, the finished rock tea is drinking the entrance, the taste is more gentle and soft.

At the same time, roasting can also develop tea fragrance, further reducing water vapor, which is conducive to storage preservation in the later period.

Although in the process of roasting, it is inevitable to lose some low -boiled tea aroma, but the roasting fire can make the tea taste further concentrated and achieve a more sweet soup.

The fire work of rock tea is from low to high, and there are light fires, light fire, medium fire, medium -foot fire, and foot fire.

The rock tea with different fire skills has different soup color.

The fiery fire is the deepest, the fire is second, and the light fire is again.

The law is that the higher the fire work, the stronger the soup color.

The principle behind it must be mentioned from the reaction of roasting.

(In high temperature, a series of complex reactions occur in plant proteins.)

As the temperature of the roasting heat rises, the inside of the tea reacts continuously, and brown nitrogen -containing pigments are gradually developed.

Light fire tea, not much fire.

The brown soluble pigment content brought by the roasting fire is limited, and the soup color is naturally light.

On the other hand, if it is baked to the foot fire, it will not stop in time.

Continue to roast it, after roasting, it will become sick tea after roasting.

Inside the diseased tea, it contains a brown dark substance that exceeds the standard.

The color of tea soup presents a typical "soy sauce soup"!

"3"

Second, fermentation level.

Making green and roasting is the two major links of rock tea processing.

Baking fire can affect the color of the tea soup deep or shallow.

The higher the fire work, the higher the brown or black water -soluble pigment material, and the color of the soup is "dark".

To make blue fermentation, the color of the tea soup is yellow or red.

Either rock tea, black tea, their fermentation essence is the same, especially the oxidation level of polyphenols.

The higher the degree of oxidation and fermentation, the higher the content of tea red and tea brownin produced. The tea soup soaked is closer to the "red soup", and even the red dark red soup color.

Conversely, the degree of fermentation is light, and there are more tea lutein inside the tea.

The brewed tea soup is naturally more orange and golden.

I have shared a cold knowledge before. Although the black tea is classified as a full fermented tea, when the actual tea is made, the black tea is not 100%of all fermentation.

Black tea with a fermentation degree of about 40%-60%is very good.

This is evident from the shades of black tea soup.

Besides, returning to rock tea, rock tea cinnamon is semi -fermented tea. Traditional green fermentation requires green leaf red border.

The three red and seven greens are the main redness, and it cannot be fermented to the bottom of the leaf bottom.

Those rock tea that deliberately increased fermentation, but cut off the ingredients in baking, and gently spent the fire.

At first glance, the soup color is very red and red.

But the caramel is weak and there is no obvious trace of baking.

Such hidden rock tea is worth more vigilant.

"4"

Third, the influence of brewing.

When I was eating outside, I was so wonderful that I soaked a pot of rock tea to dispel the meals.

The teapot is provided by the store.

The capacity is super large, and the brewed tea is divided into more than ten individuals to drink, which is still more than enough.

But this large pot with a large capacity is limited.

On the one hand, tea fragrance is easy to gather.

Large -capacity tea sets are generally not gathered in fragrance, only for "tea" to quench thirst, and can not talk about tea.

On the other hand, after a large amount of water injection, the flavor will be severely diluted.

The roasting fire is moderate. Originally, after watching the soup -colored orange yellow tea soup, after being diluted by a large amount of water, the soup color will become lighter.

Looking at only light golden yellow yellow.

When we ate in Hangzhou that year, we tried to make a large pot of tea.

As a result, the rock tea I drank at that time was lighter than the ginger rice wine next to it!

Of course, the impact of brewing factors on tea aroma, soup color, and taste is all aspects.

After the tea taste is diluted, the soup color will become shallow and shallow.

Conversely, if you deliberately bubble a cup, the tea time is long, and the soup color will be concentrated.

When you are particularly familiar with Yiyan Tea, you can clearly see the difference!

"5"

Fourth, variety influence. In the rock tea, the soup color of the albential variety is generally light and golden.

The most famous is the white chicken crown in the four famous clusters.

The color of the new leaves in spring is white.

Looking at it from a distance, it appeared in a crowded chicken in a piece of green leaves.

When it comes to the finished tea, compared with other rock tea, the White Crown is the word "white" to the end.

Dry tea is lighter.

Tea soup is lighter.

The color of the leaf is lighter.

When you tried a lot of rock tea, you suddenly encountered a white chicken crown to adjust the taste, which was quite refreshing.

But everyone knows that the albino/yellow variety in rock tea is not only the white chicken crown.

Even cinnamon also has a variety of yellow chemicals.

This is a little cold knowledge.

I have written before, on the size of the leaves, cinnamon is divided into small leaf cinnamon and large leaf cinnamon.

But on the color of the leaves, in addition to the cinnamon of common specifications, there are also yellow -leaf cinnamon.

In recent years, in the circle of tea farmers in Wuyi Mountain, yellow -leaf cinnamon is not new.

You can buy cuttings from the nursery early in the morning.

But in the market, there are not many people know, the output is not high, and the planting range is limited.

Tea guests who have drank cinnamon cinnamon, there are very few.

The last time in Wuyi Mountain, twist tried to drink a yellow leaf cinnamon, its taste was quite novel.

At first glance, I thought it was a white chicken crown, the leaf bottom and the soup color were light.

But drinking it, with cinnamon, the cinnamon cinnamon.

Unlike ordinary cinnamon, the tea soup of yellow leaf cinnamon is more obvious, and it is considered a novelty!

"6"

Selecting rock tea, many tea guests have such cognitive deviations.

Thinking the soup is thicker = the more the tea taste is.

I think that good tea should be orange -red, orange red, red and red, and you can't get yellow.

I believe that the rock tea soup is golden, and the roasting is insufficient, and the tea taste is defective ...

In short, when you see a cup of light rock tea, you will suspect its quality in the subconscious.

But still that, the quality of tea is good or bad, and the real kung fu on the tea table.

Just watch it, you can't know the answer before you really drink the tea into your mouth!

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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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