丨 This article was originally produced by Xiao Chen Tea
丨 First published in the headline number: Xiao Chen Tea Affair
丨Author: Village Gu Chen
《1》
Some Wuyi Camellia people like to play big scenes when drinking tea.
On this day, I saw the tea tasting dynamics of a tea person.
I have to say that from the pictures posted by the other party, the scene is really magnificent.
Like the Long Street Feast, 16 lid bowls were placed on the long table, each containing different black teas.
Even if you use a full-angle lens to shoot, it is barely all captured into the picture. In the whole big picture, there is no room for white space.
At a glance, it's all tea!
In addition, according to the brewing method of the review, a row of evaluation bowls was placed on the table, like tofu blocks, neatly placed in front of each lid bowl.
There are 16 teas in one row and 4 bowls in one row.
That is, the black tea on the table, each brewed four times.
In total, 64 bowls of tea were brewed on the table at one time.
This is simply, too exaggerated, too amazing, too pompous, too wasteful!
But then again, according to this to try tea and drink tea, in the end can you drink accurately?
Judging from the experience of the village girl Chen for many years, this is unlikely.
More often than not, it's just a pose.
《2》
Just think, a total of 64 bowls of tea have been brewed on the table.
Drink each tea soup one by one, which is easy to make people dizzy.
You know, a large intake of so much tea in a short period of time, minutes will make people dizzy tea drunk!
Judging from the pictures, it is also true.
Because of the tea soup on the table, it basically didn't move much.
The first three tea soups, either orange-red, orange-yellow, or golden, are filled with locality in the judging bowl.
In the last row of evaluation bowls, there is a fourth tea soup.
The evaluation spoon used to scoop the tea soup is placed in it, and the number is basically not less.
It can be seen that after these teas were brewed, they were only shallow scooped up a spoonful and a half spoons.
Pour into the tea cup and taste.
Moreover, on the side of the long table, there were only two teacups.
In the past, the number of people who drank tea was only two or three.
Not surprisingly, the table was full of tea soup, and in the end it must have been wasted.
After taking a souvenir photo, the black tea in the bowl and the brewed tea soup will eventually end up in the tea bucket!
To tell the truth, according to this tea test, one time brew 16 kinds of black tea out to try, in addition to waste, but also lead to inaccurate tea taste.
After all, drinking so many teas at the same time in a short period of time, the unique aroma and taste of each tea stay in the mouth between the feelings, it is very easy to be confused.
It is likely that after drinking a round of tea, when you drink the 7th black tea, you have forgotten what the first few black teas taste like in the morning.
In addition, even if you drink a tea, you must quickly make a record in the book.
Then, after frequent, continuous drinking, the mouth will also drink until it is numb.
When you're ready to drink your next tea, you still have the taste of the previous punch on your tongue.
At this time, directly continue to try tea, and the tea drinking experience obtained is not accurate.
To this end, in the interval between a large number of tea tasting and drinking tea, it is generally necessary to drink some boiled water in the middle for buffering.
Otherwise, the tea test is not accurate, and the whole tea tasting process is just in vain!
《3》
Brew a variety of black teas together and drink them together, and divide the survival of the fittest.
This "competition on the same stage" style tea tasting method is very efficient.
Compared with the two, which tea has the best aroma and taste? It can be seen at a glance.
However, when trying tea, it is not advisable to blindly brew more than a dozen teas in order to compare the grandeur of the scene.
Because this is both wasteful and difficult to measure good or bad.
Usually, it is reasonable to brew two, three and four teas at the same time for comparison.
A little more, at most add to five or six teas, that's pretty much it.
Otherwise, brewing more than a dozen teas at the same time, you can't try much at once!
Continuing to talk about the beginning of the story, after the tea man posted this eye-catching, gimmicky, spectacular tea tasting scene, the caption at the bottom was:
"Guess what, which tea in here is Jin Junmei?"
Looking at the picture, the bowl of orange-red tea soup makes people feel dazzling.
In each tea soup, the soup color is between golden yellow, orange yellow to orange red and persimmon red, with a deep and shallow change.
Colorful, varied, miscellaneous, random flowers gradually want to charm the eye!
This can't help but remind people of a poem written by Lao Bai in the Tang Dynasty, "Twilight River Yin".
A remnant of the sun paved the water, half of the river is half red.
Poor three nights in the beginning of September, dew like a pearl moon like a bow.
The color of the tea soup on the table, just like the river surface at sunset, sparkling, reflecting the brilliant colors of the sunset.
In the end, from the color of the tea soup of black tea, red, orange red, golden yellow, which is the standard color of Jin Junmei?
There is a big article behind this problem!
《4》
Exclude one by one according to the exclusion method. First of all, Jin Junmei's tea soup is not red.
Because, a cup of soup is red and dark, and the tea soup is like red wine-colored black tea, which means that the degree of fermentation is too heavy.
At this time, because of the influence of excessive fermentation, it will lead to the theame, theabucin, etc. inside the black tea, and the content is far higher than that of theaflavin.
It should be known that from the fermentation process of black tea, theaflavin is the oxidative polymerization product of catechins, which belongs to the core component of the color and taste of black tea.
Black tea with high theaflavin content has a better soup color and appears golden yellow.
When the theaflavin content is low, it will cause the color of the tea soup to darken.
From the perspective of the processing process of black tea, with the deepening of the degree of fermentation, when theaflavin is further oxidized, the thearubicin will be generated.
Further oxidation of thearubicin will form thearafrin.
First of all, the tea soup of black tea is not as red as possible.
The reason is that when the degree of fermentation of black tea is excessive, resulting in a high content of thearubicin and a decrease in the content of theaflavin.
It will break the good flavor situation of black tea, so that the freshness of the tea soup taste is reduced, and the overall quality is reduced.
Finally, theaflamin, as the product of heavy fermentation of tea leaves, is not a good thing.
Theaflamin appears to be dark brown, which is the culprit that causes many inferior black tea soups to darken and taste thin.
Combined with the fermentation and production process of black tea, it is not difficult to see.
Why is it that when choosing black tea, in order to choose a good tea, stay away from tea soups that look red and dark!
As a representative of high-end black tea, Jin Junmei is characterized by fresh, fresh sweet and fresh alcohol.
Considering this, the reddened tea soup naturally does not belong to Jin Junmei!
Secondly, Jin Junmei's tea soup is not orange-red.
Judging from the experience of drinking tea, the color of the tea soup of most black tea is between orange red and orange yellow.
It looks a bit like persimmon red and palace wall red.
Judging from the color classification, it belongs to the reddish-orange system, which is biased towards warm colors.
However, Jin Junmei is not among them.
Orange-red, not the standard soup color of Jin Junmei.
With Jin Junmei with water, also produced from Tongmuguan, as the originator of the world's black tea, the small seed of Zhengshan, the tea soup brewed is the color of orange red and translucent!
In the end, it is possible to draw conclusions.
After excluding red and orange red, the remaining golden yellow is actually the standard soup color of Jin Junmei.
According to the provisions of GH/T 1118-2015 "Golden Junmei Tea", the appearance of Jinjunmei is gold, yellow and black, and the color is moist, and the soup color is golden yellow, clear and transparent, and the aperture is obvious.
Because the raw materials of Jinjunmei are special (mainly bud heads) and the process is special (different from the processing of small black tea), the fermentation degree of Jinjunmei is moderate, and the intrinsic theaflavin content is high, so the soup color is mainly golden.
The golden junmei produced by Paulownia Takayama benefits from the cool environment of the microclimate, and the tea soup has a unique paulownia alpine rhyme, which is sweet and long-lasting, sweet and refreshing.
Looking back at the previous content, the high content of theaflavins can make the black tea soup color brighter and conducive to presenting a fresh tea taste.
A high-quality black tea, brewed tea soup is not important whether it is "red soup".
The key is to see, the soup color is bright and translucent, it is more precious!
《6》
Try tea and pay attention to what you can.
Blindly in order to compare, in order to follow the trend, in order to show off, in order to attract attention and attention, a dozen black teas are brewed at one time.
This approach is not worth advocating.
After all, saving is glorious and waste is shameful!
But then again, although from the content of the picture, the tea brewed with golden soup color may be Jin Junmei.
However, this does not mean that the golden yellow of tea soup is equivalent to the same as jin Junmei.
Because, this may also be the result of deliberately reducing the degree of fermentation.
To be honest, there is limited information conveyed from the pictures.
Whether it is good or bad, whether it is true or false, you have to rely on drinking tea to distinguish!
<h1 class="pgc-h-arrow-right" data-track="122" > more about Jin Junmei</h1>
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Xiao chen tea village gu Chen, columnist, tea industry original new media "Xiao Chen tea matter" chief writer, has published a white tea monograph "White Tea Tasting Notes", 2016-2020 has written more than 4,000 original articles.