丨 This article was originally produced by Rock Tea Classroom under Xiao chen tea
丨 First published in the headline number: Xiao Chen Tea Affair
丨Author: Li Mahua
《1》
Flip to an old sticker.
Someone asked, is it normal to drink cream in cinnamon? Where does this milky smell come from?
It is said that Taiwanese Jinxuan tea is born with a creamy taste, which is related to the characteristics of the variety. What about cinnamon, does this variety of cinnamon have a creamy flavor?
Of course not.
Tea varieties with frankincense are temporarily listed as stone milk, jin xuan, golden guanyin, golden willow, melon seed gold and so on.
But the cinnamon variety is not among them.
Because the variety of cinnamon is fragrant, it is cinnamon (also known as cinnamon sticks), not milk.
So, if you drink the creamy aroma from cinnamon, how to explain it?
In the afternoon, after flipping through this old post, I suddenly found that there were many views in it that were worth moving out again and discussing one or two.
《2》
Point one, it is normal for oolong tea to appear milky.
The creamy and creamy scent smells faintly sweet, like opening a box of cream puddings.
It is also like when eating cream candy, remove the sweetness, leaving only the sweet smell.
Some people think that in oolong tea, this milk aroma is very common, and it is obvious when it is hot when it is covered.
In rock tea, there are many teas that can be made with creamy aroma.
The more famous stone milk in history is exactly the case.
In Taiwan's Oolong, Oriental Beauty Tea and the subsequent promotion of Jin Xuan often smell sweet aroma.
Like cream, but also like honey.
Among the single bushes in Guangdong, milk fragrance belongs to a special type of fragrance, which occupies a small world.
Finally, as for the minnan oolong, the milk fragrance in Tieguanyin also appeared.
According to an old tea person, the milk aroma drunk in oolong tea is not necessarily due to the variety.
Because, in the 2014 Tieguanyin spring tea, there are many coconut milk aromas and milk aromas.
This seems to be related to the climate, under special years, when there is more rainfall, resulting in a slightly higher water content of tea green.
At this time, the initial production link will definitely need to be adjusted.
Adjust to and adjust, resulting in that year's Tieguanyin spring tea, milk fragrance appeared more.
However, many old tea customers pay more attention to the soup when drinking tea, and do not pay much attention to the aroma, so there are fewer people who mention it.
《3》
Point two, young cinnamon is easy to make milky.
This is a relatively new, but also relatively alternative statement, which needs to be examined.
Some people say that most of the cinnamon milk fragrance is caused by the age relationship of the tree, which belongs to a "tender bush smell", similar to the milk odor of children.
"In the early years, shortly after cinnamon was first promoted and planted, when the cinnamon trees were relatively young, when cinnamon was made, the creamy aroma often appeared."
"As large quantities of cinnamon grow to maturity, this milk flavor is becoming less and less common."
Twist is skeptical.
First of all, cinnamon is a shrub, there is no such thing as tender bushes and old bushes.
Secondly, cinnamon is the variety of fires in the past decade, and people have been replanted one after another.
In the early years, there was a fierce wind that blew up to change varieties.
Many tea farmers cut down the small varieties of tea trees in their tea fields and planted them into more economically efficient cinnamon.
Therefore, in the rock tea market, between young cinnamon and old tree cinnamon, there will be no such a stage-clear break period!
Finally, even now, it's not unusual for creamy cinnamon to appear.
For example, this year, when twist flowers were trying tea, they encountered a lot.
Combined with the reality of the market.
The content of this passage is inevitably too much self-contradictory, and the authenticity needs to be examined.
《4》
Point three, whether you can make creamy cinnamon depends on the probability.
I had heard such a view in Wuyi Mountain before.
A tea farmer said that from his own experience in making tea, the cream fragrance in rock tea is not like variety incense, but more like craft incense.
Because one year, he drank the stone milk made by friends in the same village, it was still on fire at that time, the aroma was rich in drinking, the tea taste was refreshing, and the only regret was that there was no obvious milk fragrance characteristics.
Coincidentally, last year he made a bucket of Huang Guanyin, and the milk flavor was particularly obvious.
However, this should be made of green.
Because at that time, the same batch of Huang Guanyin's raw materials were made into several barrels.
Only the bucket of milk fragrance is particularly prominent, and the others are regular floral fragrances.
This year, I tried, thinking of making another batch of milky fragrances, but it failed.
It seems that this milk fragrance is the result of time, place, and accidental man-made.
As for letting cinnamon make a milky fragrance, the idea should be to make green through, plus the roasting fire is not too high, so that it can retain the aroma characteristics.
The aroma of tea that does not appear when making green will fall after a roast.
But the specific approach, the tea farmer said, he is not sure.
Because, the floral fragrance and ripe fruit aroma in the rock tea, there are rules to follow.
If you want the floral fragrance to be more obvious, then do the green fermentation to be lighter, and the roasting fire does not exceed the medium foot fire.
If you want to make ripe and fruity, you should cook some green, and the fire power is relatively high.
In addition, if you want to make a special fragrance, such as cream incense, you are often doing your best and obeying your destiny. It is not absolutely controllable by human factors.
《5》
Point four, rock tea has a milky aroma, but it is the result of artificial guidance.
At the end of the discussion, a new view was thrown out.
And it's throwing out a thunderous thunderbolt.
"At the tea table, drinking the creamy aroma from the cinnamon, it is not excluded that it was deliberately guided!"
The scene is reproduced.
Let's say you're sitting with a friend and drinking tea, and you get a distinctly milky aroma from it while you're drinking it.
Then, tell the outside world what you think.
The friend sitting on the other side, he may not have smelled milk at all before, but listening to you, there is a good chance that he will echo it.
From a psychological point of view, this is called conformism!
This statement is very interesting.
Because, when we drink tea, the tea aroma that can be smelled from the rock tea is often similar to the incense.
Rock tea is tea, not cinnamon ben gui, peach ben peach, floral fragrance ben flower...
Therefore, everything that can make people smell the tea in the nose is only an approximation, not the body.
At the same time, the sensitivity of individuals' sense of smell and taste is different.
With the same cinnamon, A can smell the difference between creamy, caramel, floral, and cinnamon.
And when I got to B's nose, I could only smell a combined aroma.
This kind of individual difference is inevitable.
From it, it is also explained.
When you come across a good cup of tea, share it with someone who understands tea.
Otherwise, brew it for guests who don't understand rock tea at all.
As a result, the other party only drank two sips and completely left the teacup, and the pearl was secretly cast, wouldn't it be wasteful?
《6》
The formation of the aroma of rock tea is complicated to say.
Including variety differences, mountain environment, climatic factors, weather conditions, greening methods, fire work level, tea storage year, tree age level...
The loops are tight and intricate.
Sometimes, inadvertently make a bucket of creamy rock tea with a pronounced aroma.
Even the tea makers who personally participated in making green tea could not say, why could this barrel of tea alone make such an obvious creamy aroma?
For ordinary tea customers, if you want to delve into how to make cinnamon milky, it is even more distant and unrealistic.
Unless, of course, you want to aspire to be a good tea maker.
Well, from the perspective of tea appreciation, just taste it slowly.
For cinnamon, the creamy aroma is not an outlier, but a good tea aroma performance.
In the national standard, the sensory requirements of special grade cinnamon, the description of the aroma is as follows:
"Long and long-lasting, with frankincense or peach or cinnamon".
As far as the tea drinking experience of twist flowers is concerned, this year I have drunk a lot of cinnamon with creamy aroma.
Among them, the most impressive is the "beef" made by Hu Gejia this year.
After drinking six or seven punches, the more you go to the back, the more obvious the cream aroma is.
The sweet and elegant milk fragrance, like the day in the middle of the moon, rises slowly.
If tea friends are interested, try it for yourself, and the answer will be known!
Learn more about rock tea
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Bullpen pit cinnamon is a name, all high-end Wuyi rock tea cinnamon, can be made into beef?
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Is the cinnamon of the bullpen pit grassy or creamy? The truth has exposed how many "tea drinking masters"
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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.