What are the three methods of white tea and incense?Which is wrong?

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"

Yesterday, a tea friend came to chat.

He said that I saw some tips on the Internet, saying that it was white tea like this.

The village aunt Chen heard it, and was shocked.

Titian? Why do you need to sprout in good tea?

I have previously written that some tea shopkeeper taught the incense method, which is actually because of its poor quality of tea.

The aroma is light and the layers are single, so you need to drink the aroma.

And normal white tea does not need to be more one fell in.

However, after watching the original video from the tea friends, the hanging heart barely put down half.

In the video, the anchor said three points:

The first is the hot pot warm cup, the second is roasting tea, and the third is boiling water brewing and high punching pot.

In fact, there is only the second point, which is truly related to the probability of "incense".

As for the remaining first and third points, at best, it is to stimulate the fragrance of tea, not the so -called scent.

Therefore, it cannot be said that it is completely wrong, but there are some vulnerabilities and misunderstandings.

So, take this opportunity to analyze one by one.

"2"

The first trick is the hot pot warm cup.

Many friends who have just started learning tea, you will find that the tea artists can't understand steps.

Among them, the hot pot warm cup is included.

Obviously washing the tea set, why do you still use hot boiling water?

From the perspective of hospitality etiquette, in front of the guests, use boiling water to clean the tea set to be cleaner and hygienic, and make the other party more assured.

But in addition, it also contains a lot of practical significance.

Generally, wash the tea set with water, just wash off the surface dust and stains.

If the tea is useless for a period of time, it is a little turbid, or the "raw water taste" left after washing must be diverged by the temperature of boiling water.

Keep the dry tea set and make the brewed tea soup more pure.

In addition, the hot cover bowl is also conducive to us to feel the fragrance of tea.

Before trying the tea, even if the time is urgent, the steps of the hot pot warm cup will not be skipped.

When the temperature of boiling water spreads to the entire bowl, the temperature increased rapidly.

At this moment, it was immediately called 5 grams of white tea into it, covering it up, and shaking three times.

Immediately afterwards, let the lid appear a light shell shape, get closer to the nose, take a few times, smell the incense, which is called "dry tea fragrance".

The brewed white tea has been steamed by the hot bowl, and the rich tea aroma will emit out immediately.

As long as the quality is good enough, just smell dry tea, you can smell the elegant fragrance and floral fragrance.

Of course, if the tea is not good and there is a taste, you can also be disassembled by smelling the fragrance of tea.

For example, a certain white tea contains sour, smoke, chocolate, etc., which is not obvious at normal temperature.

After experiencing the hot cup of the pot, when it was put in a bowl with the remaining temperature, the true face was exposed.

As a result, you can avoid strange tea and protect your body.

In theory, this is not a way to scent, but it is just to make the aromatic substances in the tea be better released.

But it is true that it is a tips that cannot be ignored when making tea. You can learn it.

"3"

The second trick is roasted tea.

The dubbing in the video said that it is best to roast tea before making tea, and the grilled tea aroma will be particularly obvious.

By the way, I also brought a goods to guide the audience to click on the shopping cart, which contains a home -style tea tealser.

The meaning of roasting is to bake with fire.

Bake tea, that is, use fire to bake tea, remove the water in it, and meet the requirements of scent.

But I believe that tea friends who have seen white tea countries know that the qualified white tea is less than 8.5%.

In order to meet this harsh requirement, light is a step of withering, which is not enough.

The withering white tea is called hair tea, and it is just a semi -finished product.

Before leaving the factory, it is necessary to dry up, and some people call this step as "tilted incense".

Use the dryer to take away the water that is not discharged during withering, and take it away to achieve true qualifications.

The dry white tea can withstand the test of time and have the value of long -term collection.

And some tea makers who require themselves will make tea extremely dry, lower than 7%, or even 5%.

If it is exported white tea, the water content must not be higher than 3%.

In other words, letting white tea dehydrate and scent is a must -have process during processing.

But after doing it, send it to the tea friends, so there is no need to do more.

At first, it is dry enough, and the meaning of roasting tea does not exist;

Secondly, the white tea in place is in place, the aroma is rich and pure, and there is no need to scent.

The white tea that needs to be tilted means that the water content in its body exceeds the standard and is suspected of being wet.

Running or moisture white tea is naturally not as strong as sealed and stored.

So, in order to cover up this shortcoming, some tea shopkeeper or tea artist will tell everyone that drinking tea should be scent.

Bake the tea with a fire slightly, and evaporate the moisture inhaled water, and then it will produce a smell of plant protein after being baked.

Especially when drinking old tea, the word Titani is high -frequency vocabulary.

Compared to not incense, it is a lot of strong aroma.

But compared with the real production area, good craftsmanship, and stored white tea, it is dwarfed.

After the moisture, the internal quality is destroyed. The aroma loss is the fact that it is nailed on the board, and it cannot be recovered. It is useless to rely on the incense. The so -called roasted tea is just to make up for the dead sheep after the deterioration of tea.

"4"

Third, boil water is brewed, and the pot is high.

Once upon a time, everyone felt that white tea was too tender and should be brewed with low temperature water.

Along with the hard work of the village aunt Chen, he wrote articles related to the temperature of tea and water temperature.

Everyone finally knew that the delicate white tea was actually not afraid of boiling water at all.

White tea is withered, and it needs to be dried, and some even need to be pressed.

In each step, it is inevitable to experience high temperature.

Therefore, if the white tea is tender, how can you still maintain a vivid state after the production is completed?

Therefore, the rumors of boiling water will gradually disappear into the rivers and lakes.

There are many benefits of boiling water for tea. The most critical of which is to stimulate the fragrance of tea.

Presumably everyone found that in the face of good white tea with rich material, with the help of boiling water, the tea flavor can be stronger and the tea taste is more apparent.

The reason is that the boiling point of aromatic substances in white tea is high and low.

Boiling water can release a lot of substances at each boiling point, which naturally shows more fragrant, more mellow, and more charm.

The hanging pot is high in the video of many Kung Fu tea teaching.

On the surface, the water flow falls from the top, which can fully stir up the tea aroma, which makes people smell clear.

In fact, the high pot of hanging pots means that the water flow has more time in contact with the space, and the heat disperse is more. When the bowl is covered, the water temperature may no longer be hot.

Therefore, it may not be able to really stimulate enough aromatic substances.

In addition, because of improper operation, some beginners have sprinkled water on the table everywhere, which can be called a "car accident".

It is better to save some physical strength, let the pot mouth close to the bowl, and inject water from the low place.

It can keep the water temperature and make the tea make tea simple, suitable for novice.

"5"

If you want to make a cup of good tea, you should pay attention to the ratio of tea, water temperature, water quality, and soaking time.

Breeding the pot warm cup and boiling water, both use high temperature to stimulate the fragrance of tea.

According to physics, the higher the temperature, the faster the molecular heat movement.

As a result, the tea fragrance was quickly released and lingered around us.

Strictly speaking, these two points are not fragrant, which is a conceptual misunderstanding.

But use roasted tea to tease, and it does not conform to the tone of good tea.

Good tea is fragrant and rhyme, and directly brew it to kill ordinary tea or inferior tea.

Make good tea incense, it is undoubtedly let it "see everyone."

Therefore, good tea does not need to be fragrant, and the tea that needs to be scent is not good.

This point is more and more smooth on the way to drinking tea.

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.

- END -