Speaking of tea aroma, many tea lovers first think of the fresh aroma of green tea, or the strong aroma of oolong tea, and Pu'er tea does not seem to be fragrant enough.
If you think so, it means that you have not tasted Pu'er tea, although the aroma of Pu'er tea is not brewed immediately, but learn three methods, you will find that Pu'er tea is fragrant everywhere.
Amampu-erh tea
1. Smell the aroma of dry tea and get acquainted with tea for the first time
Open a cake of tea, don't rush to brew, smell the tea cake first. The newborn tea smells relatively refreshing, although it is still a little green, but it has a young and energetic strength. Ripe tea will have some heap flavor, which is normal.
Slightly older green tea, plums are fragrant, and you don't even need to open the cotton paper to smell it. Ripe tea has the flavor of the pile and has the taste of ripe fruit grain.
Through the aroma of tea, you can also roughly perceive the quality of tea, pure aroma is the top, if the aroma is light, mixed with miscellaneous smell, pyrotechnic smell or moldy gray smell, it may be poor workmanship, or improper storage.
Aroma tasting method: use boiling water to soak the tea set and then put the tea, cover the lid, dry the tea with the residual temperature of the tea set for a few seconds, and then open a gap between the bowl lid and the pot lid to smell, the aroma of dry tea is stimulated, more intense, smell into the lungs, the whole person's spirit is refreshed.
Amampu-erh tea
2. Smell the incense of the warm cup and recognize the "internal force"
After the warm dry tea is boiled in boiling water, the tea soup is removed, and the warm cup of aroma will come out. The floral and fruity aroma and honey aroma of raw tea, the fruity and woody aroma of cooked tea, and the aged aroma of old tea are all released at this moment.
The high-quality Pu'er tea, warm cup aroma is rich and condensed, long and long-lasting, after seven or eight brews still the cup of fragrance does not fade. When making tea, you must not forget to let the tea drinker also feel the refreshing fragrance of the cup.
Similarly, warm cup incense can determine the quality of tea. Some Pu'er tea aroma looms, or scattered and difficult to gather, fleeting, the raw materials of tea are slightly weak, and the space for later transformation is limited. If it is mixed with other miscellaneous odors, it is mildew during storage, or other odors are adsorbed.
The warm cup is not pure, and the beauty of the tea soup is greatly reduced.
Aroma tasting method: remove the decanting tea soup, let the fair cup cool slightly, and put the cup mouth obliquely down in front of the nose. Smelling the incense in this way can avoid the exhaled miscellaneous gas entering the fair cup and affecting the embodiment of the tea aroma.
Amampu-erh tea
3. Taste the aroma of soup and know the rhyme of tea
The real aroma of Pu-erh tea is in the soup. Green tea, green tea and other teas, water rushes to the tea, the aroma instantly pervades the air, so some people think that Pu'er is not fragrant enough, but it is not.
The aroma of tea is divided into four layers: water fragrance, fragrant into water, water with fragrance, aquatic aroma. The better the quality of Pu'er tea, the more inclined to the latter two, that is, the aroma will not float on the water, but will go deep into the tea soup, and the degree of integration with water is higher, which requires certain skills to taste.
Aroma tasting method: swallow the tea soup, close the mouth, exhale through the nostrils, the aroma immediately swells, filling the entire mouth, even the breath feels "like a blue orchid", the aftertaste is endless. If you can't reach this realm, it seems that the tea leaves are not thick enough.
From the aroma of dry tea, warm cup, to tea soup, this is the correct way to open the aroma of Pu'er tea. If you want to drink through Pu'er tea, every time you brew tea, you must remember this "three spices" to live up to the true taste of tea soup.