Good tea should respond to the climate
Is that hot or cold
"In previous years, I had to wear 2 pieces of clothing in the middle of the night, but this year the temperature is too high, and the tea that is generally made is not fragrant."
"Yes, the weather is not cold enough, and it is easy to make good tea when the weather is cold."
Such conversations are often heard in tea areas. So, the weather has a big impact on tea making? Is the temperature too high, not conducive to doing high-grade Tieguanyin?
What is a good oolong tea, the quality of oolong tea is characterized by high aroma and high taste alcohol, Tieguanyin as a member of oolong tea is naturally also in this range, the aroma is rich and the taste is thick and sweet.
Xianggao, in oolong tea, does not simply refer to how ostentatious the aroma is, but refers to its pleasant aroma accumulated enough to a certain amount, is a certain height, is a good expression of quality.
The amount and type of aroma in tea leaves is determined by various aroma molecules.
For example, green leaf alcohol has a grass gas, these because the boiling point is low easy to disperse in the processing, there are fragrant leaves alcohol with rose fragrance, gardenia incense, orange blossom uncle alcohol has flower and wood fragrance, suzuran incense, linalool has lilies, magnolia incense, etc., when these aroma substances are rich, they can produce pleasant, that is, we often say that the natural floral and fruit aroma, good oolong tea can leave incense on the cheeks, and these aromas have a lot to do with it.
To have good raw materials, in addition to the need for a good tea garden environment: soil, altitude, surrounding ecology, but also need good climatic conditions. Yes, good environment, good weather, is conducive to the production of good raw materials.
(1) The low temperature is conducive to the accumulation of aroma substances
How are aromatic substances stored in fresh leaves? The aroma in the free state of tea is relatively small, and it is mostly present in the structural form of terpene glycosides. This is also why when we try to eat fresh leaves, we do not feel much aroma, most of the time we can only feel some simple fragrance.
There is no separate storage area in the tea, and many aromas are stored in the structural form of terpene glycosides, especially oolong tea, which needs to present a natural and comfortable floral and fruit aroma, which is directly related to such substances.
Terpene glycosides are a form of energy storage for tea, and these energy substances accumulate effectively when the tea leaves are growing slowly.
The growth of tea plants has a great correlation with the temperature, and the slow growth of buds and leaves when the temperature is low is conducive to the accumulation and formation of aromatic substances.
In the wine can present a variety of different flavors, but also with these aroma can produce terpene glycosides inseparable, in the process of grape gradually ripening will accumulate a large number, and then gradually released in the winemaking process, the formation of different wine flavors.
(2) The low temperature is conducive to the accumulation of flavored substances
When the temperature is low, the respiration of tea plants is weakened, the consumption of nutrients is reduced (especially at night), the growth rate is slowed down, and the accumulation of various nutrients in tea will be relatively high, such as sugars, amino acids, proteins, etc., and the bitter polyphenols will be correspondingly reduced, which is conducive to the formation of good taste.
Regions with higher altitudes are usually able to form large temperature differences, which is one of the reasons why high mountains are prone to good tea.
Raw materials are on the line, the process is off the line, good raw materials, must have exquisite production technology, in order to have a better chance to produce high-grade tea.
The most important process of oolong tea is the green process, when the fresh leaves are picked from the tree, the life activity continues, and the ambient temperature will affect the respiration. The higher the temperature, the stronger the respiration, the faster the consumption of the contained substances, the easier it is to lead to excessive consumption of amino acids, soluble sugars and other substances. When the tea substance has not yet been converted, the contained substances have been consumed in large quantities, which can easily lead to low flavor and light taste of tea soup.
Tieguanyin takes a long time in the process of making green, and the lower temperature of making green can reduce the consumption of substances contained in this process, so that Tieguanyin has sufficient time to slowly transform in the process of making green, which is conducive to the formation of rich aroma and water-soluble sugar and amino acid increase.
Therefore, what to do if the temperature is too high, we must make good use of air conditioners to make up for the impact caused by the climate. Now the global climate temperature is generally higher than before, so how to artificially regulate the temperature is a category that must be considered now.
Of course, the temperature is not infinitely low, the enzyme activity below 15 ° will become extremely low, in the processing process to retain the appropriate enzyme activity, in order to complete the transformation, the fragrance type Tieguanyin temperature is generally around 18 ° -23 °.
In the fragrant Tieguanyin, the common misunderstanding of qingxiang is to regard the green qi produced by the tea leaves due to the lack of green or killing green as "clear fragrance", and the green qi must not be equal to the clear fragrance, which should be gradually formed.
In general, the high-grade Tieguanyin in autumn tea, its production conditions, requires the cool sunny day of "autumn high and refreshing", the tenderness of the fresh leaves picked should be appropriate, and it also requires exquisite production technology.
Compose the Edit | Xu Xiao Lemon
- Produced by The Mountain Wind Illuminated Moon Team -
- Time it knows flavor exploration feature film ---