Aroma belongs to a sense of beauty, a refreshing aesthetic feeling.
This sense of beauty and aesthetic sensation can only be obtained through the human sense of smell.
First there is the sense of smell, and then there is the aesthetic feeling of the mind.
The Ming Dynasty Liu Yuanchang's "History of Tea" said: "There are three wonders of tea: one is color, two is fragrant, and three is taste." ”
The aroma of tea is the aromatic smell of tea emitted by dried tea leaves or tea leaves when brewing. This tea aroma makes the heart refreshing, refreshing, refreshing, and pleasant, belonging to a refreshing olfactory beauty. A process of tea tasting and tea evaluation is to smell the incense and distinguish the incense.
The aroma of tea is a mixture of many substances with different properties and different contents.
According to Shi Zhaopeng and other research, so far, the tea community has identified about 650 kinds of tea aroma substances.
According to scientific analysis, the tissue composition of tea aromatic substances can be divided into fifteen categories: hydrocarbons, alcohols, ketones, acids, aldehydes, lactones, phenols, peroxides, sulfur-containing compounds, pyridines, quinolines, aromatic amines and others.
The chemical composition of the aroma of tea leaves
According to its structural characteristics, it is roughly divided into four categories:
Fat derivatives, such as cyphyllol, corpaldehyde, n-hexal, n-hexanoic acid and the like.
Terpene derivatives, agarol, geraniol, nerolithol, aromatic alcohol and agarwood acetate, pyrrolyl acetate and the like.
Aromatic derivatives, such as phenylacetaldehyde, benzaldehyde, benzyl alcohol, methyl benzoate, benzyl acetate and other compounds.
Contains nitrogen, oxygen heterocyclic compounds, such as pyrazine, pyridine, pyran derivatives and indole, quinoline and other compounds.
The main body of the aroma of green tea is an aromatic substance, which has the beauty of "fresh and tender" and "fragrant", derived from the original aroma of fresh tea leaves and the aroma formed during the tea making process.
The aroma of black tea has the beauty of "rich" and "fresh and sweet", and part of its floral fragrance substance is contained in the fresh leaves themselves, and most of them are changed from other substances during the production process.
Oolong tea is a semi-fermented tea with its special floral aroma and is formed by a combination of green tea and black tea preparation.
The aroma of jasmine tea mainly comes from the absorption of floral components during the flowering process.
Anhua black tea thousand two tea fragrance, pure thick and mellow, in addition to the general fragrance of tea, but also has more than ten kinds of aromatic components different from green tea, derived from the bamboo fragrance of bamboo, palm leaves of the palm fragrance, the fragrance of the leaves, the tea leaves after the fermentation of incense, the seven star stove pine wood after the open fire roasting of the rosin, after seven days of sun and night dew formed by the natural fragrance of heaven and earth, coupled with the northwest ethnic minorities mixed with milk boiled milk tea, so that it is rich in new milk fragrance.
Tea 9 aroma types:
According to the quality of fresh leaves, the preparation method and the characteristics of tea aroma, the aroma types are roughly divided into the following nine aroma types:
1. Milli fragrant type: there are fresh leaves of pekoe, the tenderness is above one bud and one leaf, and it has undergone the normal tea making process. Dried tea pekoe is revealed, and the unique aroma emitted by this tea leaves when brewing is called milli fragrance. For example, all kinds of silver needle tea has a typical milli fragrance, and some hairy tips and hair peaks have tender incense with milli fragrance.
2. Tender fragrance type: fresh leaves are fresh and soft, one bud and two leaves are first unfolded, and the tea is timely and reasonable. Teas with tender aromas include Emu, various hair tips, Mao Feng tea and so on.
3. Floral fragrance type: the tenderness of fresh leaves is one bud and two leaves, the tea is reasonable, and the tea leaves emit similar aromas similar to various flowers.
According to the different floral fragrances, they can be divided into two kinds: blue and white and sweet flowers.
The fragrance of blue flowers includes orchid fragrance, fir flower fragrance, pearl orchid fragrance, Milan flower fragrance, honeysuckle fragrance and so on.
Sweet floral fragrances include magnolia flowers, osmanthus flowers, roses and saffron flowers.
The teas that belong to the floral type are green tea, flower tea and some green tea and black tea. Green teas such as Tieguanyin, Baozhong, Oolong, Phoenix Single Bush, Daffodil, Langcai, Taiwanese Green Tea, etc. have obvious floral aromas. Flower tea has its own floral fragrance due to the different types of flowers. Green tea such as Tongcheng, Shucheng small orchid, Yongxi huoqing, high-grade Shu green and so on have elegant orchid fragrance. Keemun black tea has a pleasant and unique floral and fruity aroma.
4. Fruity type: Tea leaves emit similar to various fruit aromas, such as peach, peach, sydney, bergamot, orange, plum, rafter, pineapple, cinnamon, apple, etc. Northern Fujian green tea and some varieties of tea belong to this fragrance, and black tea often has an apple aroma.
5. Fragrance type: the tenderness of fresh leaves is in one bud two or three leaves, and the tea is made in time and normally. The fragrance type includes fragrance, high, pure, clean, clean, fresh and so on. Qingxiang is a typical aroma of green tea, and a small number of yellow teas with a light degree of stuffiness, drying and not full of fire, and green teas with a light degree of shaking green, light greening and insufficient firework, the aroma also belongs to this fragrance type.
6. Sweet flavor type: fresh leaf tenderness in one bud two, three leaves, black tea preparation method. The sweet aroma type is the typical aroma of Gongfu black tea. The fragrance includes sweet, sweet floral, dried fruit, sweet date, orange, honey, cinnamon and so on.
7. Fire incense type: fresh leaves are older, contain more stems, high temperature and sufficient roasting in manufacturing, and caramelization of sugars. This fragrance type includes rice cake incense, high fire incense, old fire incense and pot stick. Among those who belong to this type are Huangda tea, Wuyi rock tea and Gulao tea.
8. Chen alcohol aroma type: the fresh leaves are older, and there is a process of alcoholization in the manufacture. Teas that belong to this fragrance type include Guangxi Liupao tea, Pu'er tea and most pressed teas.
9. Pine tobacco aroma type: the manufacture of tea leaves with pine cedar or maple balls, yellow vine and other smoked tea in the drying process, generally has a pine smoke fragrance. Teas belonging to this fragrance type include small black tea, mountain hair tip, Liupao tea and black hair tea.
14 flavor types of tea:
1, strong type: raw materials using a bud two or three leaves with good tenderness, bud fat, leaf hypertrophy, the taste substances contained in it are rich or using good seeds of fresh leaves, the preparation method is reasonable, generally used to describe the taste of green tea, this type of green tea also has a clear fragrance or cooked chestnut fragrance, the leaf bottom is more tender, thick, the appearance is stronger, when tasting, there is a similar bitterness, later the taste is thick and not bitter, rich astringent and not astringent, the aftertaste is long and refreshing and sweet, like eating fresh olives. Teas that belong to this flavor type include Tun Green, Wu Green and so on.
2, strong and strong type: the use of good tenderness, rich in flavor substances of fresh leaves or good seeds or large leaf species fresh leaves as raw materials, black tea preparation method, withering moderately light, kneading and cutting sufficiently, the degree of fermentation is light red crushed tea taste belongs to this type. The so-called "thick" indicates that the tea soup leaching is abundant, when the tea soup sucks in the mouth, it feels that the taste is thick and sticky tongue, "strong" refers to the irritation, the tea soup has a sense of stickiness at the beginning of the entrance, and then there is a strong irritation. This flavor type is typical of high-quality crushed red tea.
3, rich alcohol type: fresh leaf tenderness is better, manufacturing method, tea soup population feel rich in inclusions, irritation and astringency is strong, the aftertaste is sweet or sweet. Teas that belong to this flavor type include high-quality Kung Fu black tea, Mao Jian, Mao Feng and some green teas.
4, thick type: fresh leaves are good tenderness, thick leaves, reasonable preparation, tea soup when entering the mouth feel rich in inclusions, and has a strong irritation and astringent, aftertaste is sweet. Teas that belong to this flavor type include Shu Green, Sui Green, Shiting Green, Lingyun Pekoe, Dian Hong, Wuyi Rock Tea, etc., and The strong and refreshing also belongs to this flavor type.
5, mellow type: fresh leaves have good texture, relatively tender, normal production process of green tea, black tea, green tea have this flavor type. Such as Huoqing, Maojian, Lushan Clouds, Daffodils, Oolong, Baozhong, Tieguanyin, Chuanhong, Qihong and some Minhong.
6, Chen alcohol type: fresh leaves are still tender, manufacturing in the water stuffy pile of chen alcoholization process. There are Liupao tea, Pu'er tea and so on.
7, fresh alcohol type: fresh leaves are tender, fresh, timely manufacturing, green tea, black tea or white tea preparation method, fresh and mellow taste, fresh aftertaste. Teas that belong to this flavor type include Taiping Monkey Kui, High Grade Roasted Green, Great White Tea, Little White Tea, High Grade Qi Hong, Yi Hong and so on.
8, fresh and thick type: fresh leaves are high tenderness, leaf thickness, buds, fresh, water extract content is high, timely and reasonable manufacturing, fresh and strong taste, refreshing aftertaste. Teas that belong to this flavor type include Huangshan Maofeng, Mingmei and so on.
9, fresh type: fresh leaves for a bud and a leaf, fresh, black tea or green tea preparation method, timely and reasonable processing, there is a clear fragrance and freshness. Teas of this flavor type include Mengding Manna, Biluochun, Yuhua Tea, Duyun Maojian, Bailin Gongfu and various silver needle teas.
10, sweet and mellow type: fresh leaves are tender and fresh, the manufacturing is reasonable, and the taste is sweet and mellow. Teas of this flavor type include Anhua pine needle, Enshi yulu, white tea and small leaf species Gongfu black tea. Mellow, sweet and sweet, sweet and refreshing are all of this flavor type.
11, fresh and light type: fresh leaves are tender and fresh, the content of polyphenols, catechins and water extracts in fresh leaves is less, the amino acid content is slightly higher, the manufacturing is normal, the tea soup is tender and comfortable, and the taste is lighter. Teas that belong to this flavor type include Junshan silver needles, Mengding yellow buds and so on.
12, mellow type: fresh leaves have good tenderness, timely and reasonable processing, the taste is not thick and not light, not bitter and not astringent, and the aftertaste is refreshing. Such as yellow bud tea of yellow tea and general middle and upper level gongfu black tea.
13, mellow and type: the taste is not bitter but thick, the aftertaste is peaceful and weak. Such as black tea Xiangjian, Liupao tea and intermediate Kung Fu black tea.
14, peaceful type: fresh leaves are older, more than half of the entire bud leaves have aged, manufacturing normal.
There are many teas with this flavor, including black tea, green tea, green tea, yellow tea and black tea. In addition to having a peaceful, sweet and non-bitter and non-bitter taste, all kinds of tea belonging to this flavor type also have other quality characteristics, such as black tea with red soup, low aroma, and red bottom flowers; green tea with yellow green or orange yellow, leaf bottom color yellow and green slightly flowery; green tea has orange yellow or orange red soup color, leaf bottom color flowers; yellow tea is accompanied by dark yellow soup color, leaf bottom color is yellow and dark; black tea is accompanied by pine smoke and so on.
Taste the aroma of tea, fun to play, in it, tea friends have experienced so much aroma taste?
Source: Network