5 selection skills of white tea cakes, clearly explain one at one time

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 I learned the tea in the early years, I saw a weird tea cake.

Click on the real picture, the white tea cake sent by the tea friends from the field, the shape is very "fluffy".

Looking at the whole piece, like white noodles.

Obviously, it was very wrong. The tea was too thick.

Hey, buy white tea, even the thickness of tea cakes is particular?

Isn't it determined based on the cake mold?

Is it a square or a small or small, a thin or thick? Will it affect the flavor of the tea cake?

According to experience, white tea with too thick cakes must be cautious.

Because from the perspective of the cake technology, the cake is too thick to increase the difficulty of making tea for no reason.

The inner layer of the tea cake is extremely difficult to dry.

Often the outer layer is dry, and the inner layer is hidden in water vapor.

Otherwise, after the inside is slowly baked, the outer layer will be burnt early in the morning.

It is very difficult to take care of both inside and outside.

For the sake of stability, it is better to stay away from these "hair buns" -like tea cakes.

In fact, in addition to paying attention to the thickness of the tea cake, these 5 points should not be despised when choosing white tea cakes.

"2"

First, the ingredients of tea cakes must be named.

In the tea circle, there are many tea cakes hanging and selling dog meat, which can be called a fake.

You can see a lot of vulnerabilities.

In the previous paragraph, I saw the live broadcast room in the 2016 High Mountain Spring Eyebread with 1886 yuan.

Looking at the real shot picture, it is not difficult to see the problem.

This is neither mountain tea nor Chunshoumei.

The biggest possibility is the raw material of Xiaqiu tea in Pingdi Tea Garden.

Because of the cake surface, the leaves are wide, the tea stalk is thick, and the bud head has almost no sense of presence.

Regardless of the buds or leaves, the number of tea is very small.

In addition, the leaves look rough, without the tenderness of spring tea.

The high mountains of the eight classics are far from this.

At least in the tenderness of the leaves, it is a lot higher than this cake tea.

Therefore, the so -called "spring tea cake" of this cake can't stand deep.

"3"

Second, no "sandwich cake" appeared.

I don't know if the tea friends have encountered "black heart cakes"?

After the tea cake is pried open, just like the black -hearted apple, the color inside is obviously black than the surroundings.

When white tea is pressed, the tea near the cake nest is heavier, and the degree of suppression will be tighter.

After drying, the color of the tea cake at the cake nest naturally looks deeper.

But under normal crushing cakes, good tea will never be suffered such a serious internal injury.

In other words, how can a good cake tea look different?

According to bold guessing, the reason is not as follows.

The cake is too hard, and the middle part of the force exceeds the load.

Nutritional loss, pigmented substances (chlorophyll) seriously lost, resulting in discoloration.

The core of the tea cake is not dried, and there is a certain water vapor.

During the storage process in the later period, due to the excess water vapor, the tea cake deteriorated from the inside out.

The inner layer is the most serious.

In addition, it may also be artificially adulterated, and it is specially "sprinkled" when pressing cakes.

It was not a sip inside and outside, and Jinyu was defeated.

Finally, it may be a comprehensive impact of the previous three reasons.

No matter how you look, the different tea cakes in the table are much greasy.

After leverage the cake tea, it is not recommended to drink it rashly when it is found that it is not recommended to drink it.

"4"

Third, the soaked leaf bottom should be soft and elastic.

When shooting the video in the previous paragraph, I bought a few small round cakes for evaluation.

Then found that their materials were extremely bad.

After being soaked, as soon as I look at Ye Dan, I know that there are many problems behind.

On the one hand, the leaf bottom is based on stalks.

Many of the tea stalks are still thick and old. It looks like a small wooden stick with the naked eye. The woody fibers inside are clear. This view does not meet the picking standards.

On the other hand, the bubble leaves are rough.

Plug it out at will, pinch it in your hand, feel like a mulberry leaves, without the softness and soft texture.

It can be intuitively felt that the internal fiber of the blades is very old and there is no vivid elasticity.

After the leaf bottom is completely soaked, the lid is gently pushed down.

After a while, the bottom of the leaves still did not rebound.

Such rough tea cakes, low -end quality, are not worth buying!

"5"

Fourth, buy old white tea, and take the edge of the noodles of the cake.

The white tea cake is very dry.

After all, if this cake tea is not dried or dry inside and outside, it cannot be stored for a long time.

When you save a few pieces of cakes, keep the boxes, and then open the box after one or two years.

Take out the tea cake, peel away the cake paper, and are preparing to observe.

At this moment, you will feel that this cake tea is almost the same as peach cake, which is too dry.

Even when the tea cake is lifted, some broken chloroplasma is falling.

It is not surprising about this, this is normal.

Tea as a dry product, it is fragile.

In the long years, the outer boxes of the tea leaves have been moved and moved.

Or open the box to find, check, check, and seal the box again.

It will inevitably cause a certain amount of broken leaf loss all the way down.

I bought an old tea, and the edges of the cake noodles were complete without defects. This is a small probability event. It is worthy of more attention to distinguish.

In particular, the edge of the whole cake tea is brand new, there is no lack of angle visible to the naked eye, and the wrap between the stalks is particularly close and complete.

Instead, be careful.

This is likely that the new tea cake will be pretended to be an artificial old! "6"

Fifth, the white tea after the cake, the aroma must not be less.

Before, there were new tea friends asking questions, will the tea fragrance weaken after the white tea presses?

Strange, how can good tea not have a tea fragrance.

The classic aroma of white tea cakes, medicine fragrance, Chen Xiang, jujube fragrance (Shoumei cake), fruity, flower fragrance, rice -leaf fragrance, etc., there are many good tea fragrances, how can the aroma be smelled at all?

Just wondering why the tea friend made such emotions, the other party explained it step by step.

"In the Mid -Autumn Festival, someone sent a cake tea with a thick stalk and pornographic slices. But the tea soup was slightly sweet and not bitter, but unfortunately the aroma was particularly faint and there was almost no aroma."

Looking at this, the problem of white tea is too serious.

The aroma is light, there is no tea aroma after pressing the cake, which is clearly a hooligan.

White tea will be attached to the surface after pressing the cake.

As soon as the boiling water was poured, it was released immediately, and the tea was sweet and soft.

The taste of the old white tea cake with a thin taste, thin taste, and no slurry. The accumulation of inner tea is also poor and the quality is not high.

Such tea cakes are either poor raw materials, poor craftsmanship, or degeneration.

Otherwise, it is a bad color in the production area, process, and storage.

No matter how you look, it smells not fragrant, it is not mellow, not a good tea cake!

"7"

In the circle of friends, I have seen pictures of prying tea.

"After looking for a circle, I didn't take advantage of the tools."

Click on the picture, ah, it turned out to be a kitchen knife.

Just pry tea, there is no need to use a kitchen knife?

Besides, the surgery industry has special attacks.

When prying the tea cake, isn't it more like a tool like a tea knife?

But the old friend who hadn't met for a long time replied, "There is no way, this tea is too hard, the ordinary tea knife is really unable to pry."

In this case, from the source, it is best not to buy the white tea cake in the hard.

The white tea cake is too tight and hard, which means that there is a basket.

First of all, the process of prying tea is very strenuous.

Even if the eighteen weapons go into battle, they may not be able to deal with a "stone cake".

Secondly, it is easy to pry tea into residue.

The tea cake is too tight to cause severe injuries to the internal tea.

There are many crushed leaves, and it is difficult to keep the full leaves.

Even after prying open, all the crushed tea residues were scored.

Finally, the tea cake is too tight to destroy good tea nutrients.

Due to various reasons such as improper force, too high temperature, and too long cake setting time, after the tea cake is too tight, the nutrient flavor of the tea will be lost in large quantities.

In the end, the taste of tea is light, the soup is not mellow, and the aroma is minimal.

In a word, even if you buy it, "craft problem cake" does not taste good.

Drinking value is not high, there is no need to start!

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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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