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》
There was a foreign tea friend who talked about his tea brewing experience.
Once, someone gave him a box of ancient tree Pu'er, and it was said that the mountain was not bad.
Then boil water and prepare to try it.
8 grams of tea, brewed in a 150 ml lid bowl, the tea taste is not bitter or astringent, and there is obvious sweetness.
But it is very strange, how can this tea color be so light?
Looking at it, this is like the soup color of chrysanthemum tea soaking water, only a little light yellow.
So, he first inquired about the situation with the local friend who brought the tea.
It turned out that shengpu's soup color was like this.
"You just brewed the first punch, in theory, it was just washing tea, and the tea flavor has not really started to come out..."
The tea friend was half-convinced, and the private message found us.
First sent a picture of the tea soup, and then asked a question from a different angle.
"Help me see, why is the color of this cup of tea so light?"
To be honest, just looking at this tea soup picture, I think everything is normal.
The tea soup is translucent, not cloudy, and the naked eye cannot see the problem.
As for the light color of the soup, it is even more surprising, this is the common soup color of raw Puxin tea.
Thinking of this sudden reaction, the other party is obviously misled by inertial thinking.
The truth is that the tea soup is shallow ≠ the taste is light.
When drinking tea, don't because the soup is light and plain, you can't blame the good tea.
At the end of the year, when it comes to the "prejudice" of tea drinking by novice tea customers, these 4 misunderstandings should be broken as soon as possible!
《2》
First, the tea soup is light in color, which means that the tea taste is light?
This is not the case, and the shade of color is seen with the eyes.
And the taste is thick and light, you have to taste through the mouth, in order to know the answer.
Many times, something that can deceive our eyes may not be able to hide from our mouths.
For example, look at the almost colorless white sugar water.
For example, Sichuan cuisine has a unique style of boiling water cabbage.
For example, looking at the miniature cute finger pepper, it is actually spicy.
So when evaluating a tea, don't rush to take the "tea" by appearance.
How much a tea tastes like, you have to drink it carefully to get an accurate answer.
Like alpine white silver needles, although its tea soup is also plain, it looks like a round of clear light.
But a small sip of tea soup will only feel that it is particularly mellow and refreshing.
The tea taste is fresh and sweet, and the soup is pure and full.
On the other hand, although some tea soups are dark in color, they are "strong in the outside and dry in the middle", and the tea taste is extremely dull.
Just like Wuyi Rock Tea, the sick fire tea that has been roasted.
When you soak it up, the tea soup takes on a soy sauce soup like a thick oily red sauce.
But the moment you drink it, you know that its taste has been baked out early in the morning.
It's empty and not good at all!
《3》
Second, the deeper the degree of fermentation of tea, the more sufficient the tea flavor?
Not long ago, I saw a novelty on the Internet.
Some people say that if you want to buy a good tea that is resistant to brewing, then its fermentation degree must be high.
Ah, why?
Because tea leaves are fermented during the fermentation process, their tea flavor substance content will increase.
The degree of fermentation is deep, and the tea taste is more abundant.
When brewing tea, it is naturally more resistant to brewing.
"Just like black teas like ripe pu, they are generally more resistant to bubbles than green tea."
This is false and not credible.
There are many reasons why the accumulation of tea flavor substances is sufficient.
The most basic, but also depends on the production area, technology, storage and so on.
The production area has a good environment, tea picking standards, tea making technology in place, standardized and meticulous storage of good tea, and the content of tea flavor substances is more abundant.
Tea soup will naturally be "more flavorful" when brewed.
The degree of fermentation of tea will only change the characteristics of tea taste.
Can't do nothing, increase the taste of tea out of thin air.
If the raw materials of a tea are too poor, then, even if the degree of fermentation is high, it will still be tasteless and not good.
Of course, the degree of fermentation of tea is not as high as possible.
For black tea, if the degree of fermentation is too high, it will lose the tea flavor and is more likely to produce sour taste.
For green tea, it is a typical unfermented tea in the six major tea categories. If it is the time of making tea, the processing is not in place, and it is not killed in time.
Then, after the slight oxidation and fermentation of the tea greens piled up on the side, it will damage the green leaf clear soup nature of the green tea itself.
In any case, the saying that "the higher the degree of fermentation, the more sufficient the tea taste" is a paradox!
《4》
Third, tea with large leaves is more resistant to bubbles than pure bud heads, one bud and one leaf of delicate tea.
In the tea circle, some people firmly believe that tea with large leaves will be more resistant to bubbles.
Because when making tea, the taste of the coarse old leaves leaches slowly.
Just start to make tea, it takes a while to have a taste.
On the other hand, those teas with delicate raw materials, such as pure bud heads, one bud and one leaf, and higher tea picking grades.
Basically, as soon as the hot water is rushed in, the tea flavor can be soaked out immediately.
Therefore, in terms of foam resistance, the coarse old leaves perform better.
In fact, this statement is debatable, whether the tea is resistant to brewing or not, the key is to look at the quality.
Although the leaves are more mature, the waxy layer of the leaf surface is thicker, and the tea flavor leaching rate is slower.
However, on the abundance of tea flavor substances, the performance may not be outstanding.
Besides, if it is deliberately picked old tea leaves.
Then, in the fresh leaves of the tea green, the internal fibers of the leaves become thicker and the softness decreases.
And there are also many small stick-like hard tea stems (tea should not be picked when making tea, or removed later).
Such a low-grade raw material, its tea flavor substances lost a lot of money early in the morning, and the quality was worrying.
For such an inferior low-end tea, why talk about bubble resistance?
《5》
Fourth, in the six major tea categories, the earlier the tea picking time, the better?
It is not far from the beginning of the new month.
As soon as the first month has passed, the new tea in early spring everywhere is ready to be picked.
At that time, the whole network will be overwhelmed with the following slogans:
"Early harvest is treasure, late harvest is grass."
"Spring tea is more expensive than early, and it is more important to taste it first."
"Spring tea is drunk as early as possible."
In fact, this will mislead many new tea customers who do not know the truth, so that they mistakenly believe that the earlier the spring tea is picked, the more tender the better.
But this is not the case, just like the birth of a newborn, pregnant in October, the melon ripening, the water is natural.
If the time has not come, then the premature baby's function in all aspects is not as good as that of the full-term child.
The same is true for making tea, if you disregard the actual situation of the growth and development of the tea tree, force the tender picking.
Then, the endoplasm of the harvested tea green raw materials is not mature, but the quality will be reduced!
In addition, the matter of making tea is full of too many uncertain variables.
From the perspective of tea picking timing, the weather is different every year, the heating rate is different, and the rainfall is different, resulting in the germination rate of tea plants, some fast and some slow.
Therefore, the time of spring tea picking every year is not fixed, but constantly floats within a certain range.
On the days when mining is approaching, experienced people need to visit, observe and record the tea field.
Combined with the weather conditions, the tea pickers are organized to pick tea.
Step by step, in an orderly manner, in order to produce high-quality new tea.
When drinking spring tea and tasting new tea, you must not hold the mentality of "grabbing the head of the pillar", but try to be objective.
Early does not mean good.
Just right, just the right time, is the trick to making a good tea!
《6》
Stay in the tea circle for a long time, and then go out to see.
Only to find that the "tea" recognized by ordinary people is very different.
Some people think that drinking tea is just drinking a glass of water with a taste, just to quench thirst.
Some people think that the tea with large leaves does not look advanced, and the really good teas are drunk with fine buds and young leaves.
Some people think that tea with large leaves is more cost-effective and more resistant to bubbles.
Some people firmly believe that after fermenting tea, the tea soup is darker in color and more flavorful.
Some people believe that drinking new teas such as green tea is early, not late...
These abounded miscellaneous talks, in fact, are all cognitive misunderstandings that are easy for novices to make mistakes.
Wrong is not terrible, the key is to face it.
Drinking tea is inseparable from its origins, and it is fragrant, watery, and charming to drink, which is first-class tea.
In addition, all the external conditions (raw materials are not tender, soup color is not deep, whether it is Mingqian tea), are floating clouds.
Learn to drink tea, rather than paying attention to the external gimmicks of a tea, recognizing the essence is the best choice!
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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.