Why is the rock tea that is not bitter?

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 is a kind of injustice in the rock tea circle.

These unnecessary charges can't escape no matter what kind of tea.

Even Huiyuan old cluster daffodils that can be named "beef" in the rock tea circle.

Huiyuan Old Cong, as the supreme of Zhengyan Narcissus, is extremely core in the mountain field.

However, some people still splashed dirty water on the old bush of Huiyuan.

The reason is that, he just soaked the old bush of Huiyuan last time.

To tell the truth, the tea flavor after brewing has a hard -to -make charges for a rock tea, which is almost unjust.

I would like to ask, what kinds of tea can be done, and the cup is made of bubbles as soon as the opening, but the tea taste is not strong or not?

After the kind of stuffy, there is still no tea -flavored rock tea. Can you still ask?

Should we make a bowl of rock tea, should it be stuffy, and when the first rush is stuffy?

This basket of questions must be clarified one by one.

"2"

1. Huiyuan Lao Cong took the cup and the tea flavor was hard, not Zhengyan?

Huiyuankeng, one of the two pits in Sankeng.

To say that Huiyuankeng was not Zhengyan, there was no Zhengyan tea in the end of that day.

Besides, under extreme bubbles, tea that is not the inner tea flavor "empty" will basically be made of bitterness.

For example, 8 grams of dried tea, 110 ml of bowls, inject boiling water and cover it for 2 minutes before soup.

Operation like this, the brewed tea soup is definitely a proper strong tea.

It should be able to soak the taste of the tea soup, which is concentrated in the head channel tea soup with a lot of time. How can you not suffer?

After the bubbles, the tea taste is hard, and the old cluster of Huiyuan is not like Zhengyan.

An assertion is a positive rock, and it cannot be based on hardships.

Tea flavor can be adjusted by brewing.

If you want to drink lighter, don't be so thick, just reduce the amount of tea and speed up the soup time.

But whether Zhengyan is or not, it depends on the specific performance of tea fragrance and tea soup.

In Zhengyan Mountain, the overall climate environment is relatively cool. Huiyuan is vast, and Zhangtang is passed through the pit. The water in the pit is sufficient. The rock tea style produced is generally smooth and soft.

Drinking a few cups of belly, the experience of returning Gan Shengjin, lip and teeth in the mouth is wonderful.

Even the refreshing and cool aftertaste can appear, and the throat seemed to usher in a breeze, slowly blowing.

It is almost the same.

"3"

Second, how to distinguish when Zhengyan tea is dull?

The mountain environment has a great impact on the flavor of rock tea.

Especially Zhengyan Tea VS Waishan Tea, the two seem to be separated by gaps, the difference is far.

Whether it is about to get out of water or bubbles, their gaps are there and will not change.

The internal texture, sufficient nutrients, and diverse tea flavor are good tea. Even after the stuffy bubbles, the soup feels still mellow and smooth.

After the bubbles, the concentration of tea soup is far exceeding the average paving standard. It can taste the obvious bitterness at the entrance, but after the hardship, you can still experience the return of good tea to Gan Shengjin, lips and teeth, and so on.

This kind of hardship can be opened after drinking tea, barely can be accepted.

However, the naturally bitter material content and strong stimulating inferior tea, the situation is completely opposite.

After the bubbles are concentrated, the tea soup is bitter, astringent, astringent and other negative tea experience experiences.

Drinking a bite, the bitterness is very strong, and even feels that the tongue is astringent to numb, and the tongue coating becomes thicker.

The tea soup is not mellow, the soup feels not slippery, and after the hardships and bitterness, there is no return to Ganjin.

Not to mention the experience of aroma, lasting tea, lip and fragrance.

Such a astringent soup, no matter how you change the pattern to drink, you ca n’t feel good at it!

"4"

Third, the long -lasting is not bitter, is it good rock tea?

In fact, the tea that is not bitter about how boring is the most bluffing.

In the circle in recent years, there are many such tea selling skills.

When selling products, do not talk about mountain fields, do not talk about craftsmanship, regardless of fire work, regardless of storage.

There is only one thing that repeatedly emphasized what to emphasize -I am not bitter in this tea. How can you make bubbles and how to toss, and the tea taste will not be strong.

Many tea Xiaobai listened, and he was in the middle of the middle. It was just that he was not good at brewing.

But today the twist wants to break through a little truth. After a long time, the rock tea that is not thick, not bitter, and not astringent, is definitely greasy.

This is only the same with tea with particularly thin tea.

For example, the coke of dry tea is obvious, and the internal texture is completely roasted.

In the early years, a saying was popular.

Better -stimulating inferior tea, some people will bake them specially into high fires, use extreme baking, swords to the front, bake the bitter taste, and bake the astringent taste.

But the final ending is that the tea taste is extremely boring.

When brewing tea, you do n’t bubble a cup, you ca n’t make the tea flavor.

When making tea, it is basically "bearing" less than three rushes and four rushes, and the taste of tea is as light as water immediately.

This kind of sullen tea is extremely tedious, it is better to drink cool and white!

"5"

Fourth, cover the bowl of rock tea, do you want to bubble a cup?

Sitting on a cup, it is very common in Fujian.

When brewing tea, after rushing into the tea set into boiling water, do not rush to separate the tea immediately. Instead, let the tea "sit" in hot water for a while and slowly take a hot bath.

This is called a sitting cup.

Of course, the more common saying in other provinces is bubbles.

Sitting on a cup, the bubbles are sitting, the two are synonymous.

Although good tea is not afraid of boring. Even if you sit in a cup, high -quality rock tea will not appear as astringent like inferior tea, numb mouth, and even tea to lock the throat.

But drinking tea every day, good tea is not in a hurry to bubble for a while. In most cases, quick soup is the king of brewing of tea.

As for the bubbles, only two common situations can be used.

The first is professional review and tea.

Tea friends who have been to the Tea Champion should be very clear.

The review method of rock tea is obviously different from daily brewing.

During the review, 110 ml of bowls, 5 grams of tea, generally only three times.

The soaking time is 2 minutes, 3 minutes, and 5 minutes. In a bunch of stuffy tea soup, quickly screen the excellence.

But this kind of review method is more suitable for professionals (such as tea reviewers, etc.) operations.

Ordinary tea guests to try tea, it is also recommended to use daily bubbles.

A new tea gets the hand and brew it according to the most familiar way to soak.

In the familiar model, you can better know whether this tea is suitable for you!

The second is that the tea taste is bleak.

Cao Cao wrote that although the god turtle lived, there was still time.

Using it on rock tea brewing, even if a tea is resistant to brewing, there will be a moment of bubbles.

Perhaps in the tea mode of fast water, the positive rock tea with abundant internal texture can easily achieve seven rush and eight rushes.

But after soaking 10 times, even more times, the situation is not allowed.

Once the tail water is reached, the tea smell of the brewed is reduced, and it is necessary to sit on the cup appropriately.

Soon, squeeze the remaining tea flavor, so it is not a waste!

"6"

From a friend of southern Fujian, I heard a fresh tea posture.

According to his habits, brewed rock tea with a bowl, the first 7 rushing is basically out.

Then, the first rush, do not drink first.

After 7 rushing, enter the tail water stage, you can "play freely."

How long is it? Do you want to drain the tea soup?

After all, after drinking a few cups of tea in a row, tea has been drinking.

Occasionally, I try to make the light tail (hot tea), mix and match the cool soul soup, and you can taste different tea flavor.

In a word, good tea is not rushing to bubble and sit on a cup.

No matter how you look at it, drinking tea in daily, the water is the mainstream of brewing rock 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 -