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》
The form of tofu is changeable.
It is a bean flower at the beginning of the condensation, dried beans when dehydrated, turned into a bean skin after drying, fermented and pickled with tofu milk, and left at the end is tofu residue.
A while ago, I heard someone say that the top white tea is tofu brain flavor!
As soon as I finished listening, I couldn't figure it out.
The reason is that without him, the flavor of tofu flower /tofu brain is really too mixed.
Idle, bowl of tofu flowers, this is a pastime for many people after three meals a day.
But the tofu flowers in the north and south of the world have different tastes.
Sweet, you can give the bean blossoms with brown sugar water, and then sprinkle with sugar sesame peanut crushes.
At the end, a bowl of sweet honey.
To make a salty dish, the bean blossoms are served with minced meat, sesame oil, balsamic vinegar, and small shrimp.
Even in Chuandi, the tofu brains can be transformed and blessed with spicy attributes.
The white and tender tofu is seasoned with spicy red oil and spread over the rice, which can become a characteristic "bean blossom rice".
So sweet and salty and spicy, with diverse flavors and uncertain temperament of tofu flowers.
In any case, it is difficult to match the fresh and sweet flavor of white tea directly on the side.
The wind and cattle are not in the same place.
It should not be confused.
《2》
Of course, a bowl of bean blossoms in plain white, uncooked, did not add time to any condiments.
It smells close to raw soy milk, bean flavor, and raw bean flavor.
Food, tasteless, completely incapable of appetite.
If you say, the top white tea drinks/smells, close to the smell of vegetarian bean flowers and raw soy milk.
Obviously, this is even more outrageous.
If you say that the smell of white tea is like the smell of raw beans when they have just been ground into pulp, the smell is tasteless.
Well, over the years, white tea has not been red at all!
Because nine times out of ten people will not like this smell of raw pulp and raw beans.
So in the end, will white tea have this tofu brain flavor?
The answer is, yes.
But this tofu-brain-like smell is limited to specific periods.
For example, when white tea is picking tea, the fresh and tender green leaves of the tea are just cut off from the tender stem.
For example, white tea has just experienced a long period of withering and water, has not been completely dried, and is in a state of hair tea.
For example, the new white tea has not been thoroughly dried, and the interior still retains more "raw" breath...
In the above scenes, looking down to smell the tea leaves, what you smell is a smell like grass, raw beans, and raw soy milk.
The source of these odors is mainly related to substances such as "green leaf aldehyde" and "green leaf alcohol".
Foliar, foliol and other substances are widely distributed in various green plants.
Including green beans, grass, raw leaves, tea green fresh leaves and so on.
The smell is strongest when we walk through a lawn that has been mowed by green workers or grind green beans.
Because of the leaf aldehydes and leaf alcohols, they have a common property.
That is, low boiling points are volatile.
When they are heated by heat, they will disappear in large quantities.
Therefore, when green beans, green vegetables, and raw soy milk are simmered, fried, and cooked, the original annoying "raw" taste no longer exists.
White tea, too.
When the new tea is thoroughly dried, there will no longer be a feeling like stir-fried greens that have not yet been broken.
In its place, it's a fresh, incomparable flavor!
《3》
When the new white tea is just processed, go close to smell it.
The new tea, which has just been dried for less than half a month, smells of hay, floral, and so on.
As the endoplasm of the new tea gradually recovers, even this hay fragrance will gradually fade.
Instead, the main characters are floral and fragrant.
Under the specific subdivision, different white tea categories have different aroma performance in the new tea period.
The new tea of white silver needles, the fragrance type is mainly milli fragrance.
Common aroma levels, in no particular order, are:
Elegant floral fragrances such as orchids and acacia flowers, bamboo shoot-like fragrances, bamboo forest fragrances, corn whiskers, dried reeds, etc.
White peony new tea, has always been recognized in the industry as a flower fairy in tea, floral fragrance is its biggest attraction.
The floral fragrance alone can list magnolias, night flowers, gardenias, jasmine, smiles, tuberose, night lilacs, etc.
Multiple levels of elegant floral fragrance, everywhere you can see.
In addition to the floral fragrance, as a member of white tea, white peony also has a refreshing aroma such as milli fragrance and bamboo forest fragrance.
Chun Shou Mei's new tea has a special fresh herbal aroma.
In the dream of the Red Chamber, in Sister Bao's Fangfang Garden, a large piece of herbs such as grass and white root was planted.
As soon as the wind blows, it is a fragrance that resembles flowers and fresh herbs.
This feeling is extremely close to the breath of Chun Shou Mei new tea.
Qiu Shoumei's new tea, thanks to the illumination of the harmonious autumn sun, has many sunny days and lower air humidity.
At this time, the autumn tea produced by the tea plant, the floral fragrance is more sweet and unrestrained, and the fragrance of rice dumpling leaves and reeds comes leisurely.
Like a cool breeze blowing from the mountains, it carries the most natural autumn mountain forest atmosphere, and has a unique style.
It can be seen that just counting from the new white tea, the aroma of high-quality white tea has nothing to do with the taste of tofu brain!
Not to mention, after the white tea is stored, the flavor after the old white tea is stored.
To summarize the aroma characteristics of the new tea, the fragrance and floral fragrance are more typical.
Instead of the so-called tofu brain flavor!
《4》
I have seen on the Internet that some people have summarized the smell of white tea new tea as the taste of tofu brain.
The reason given is because the new tea tastes refreshing and tender.
From this, it is directly substituted into the tofu brain flavor.
Actually, this is not true.
The flavor of the new white tea is indeed composed of fragrance, freshness and freshness, which is true.
But in terms of smell, the aroma of new tea ≠ tofu brain flavor.
The freshness of white tea is reflected in many aspects.
In terms of aroma, it is fresh and elegant.
Much like the poems written by Wang Mojie, after the new rain on the empty mountain, the bright moon and the pine light, sitting alone in the hedge, the lotus moving under the fishing boat, etc.
There are paintings in the poem, and each sentence is a frame like a picture with a "fresh wind" filter.
When smelling the aroma of white tea new tea, its fresh and bright feeling is everywhere.
The tea aroma is elegant and natural, half a point will not be greasy, refreshing.
When the tea soup is introduced, it is smooth and soft.
The taste of high-quality white tea is mainly fresh and pure.
After the tea soup is ingested, negative experiences such as bitterness, astringency, and numbness will not be formed.
On the contrary, it is like a fine tea rain between the lips and teeth, which is extremely fragrant.
The light rain on the sky street is as moist as crisp, and the grass color is close but not there.
This sentence can be summarized.
In the taste of tea soup, it is even more sweet and refreshing.
It's like a bowl of extremely fresh "pickled tuk fresh", sweet and soft and refreshing.
Under the taste, the tea taste is rich in layers and rich in texture.
From beginning to end, umami is a well-deserved protagonist.
Finally, slowly reminisce after drinking tea.
Between the lips and teeth, there is a delicate floral fragrance and fragrance.
In the throat, it is a comfortable sweetness and coolness.
The wonderful flavor of good tea is only in the throat, but on the heart.
After drinking tea, you will have a feeling of ease and relaxation, which is wonderful!
《5》
In terms of smell, no matter how the top white tea is, it will not be associated with the taste of tofu brain.
On the taste of tea soup, good white tea is more expensive than fresh and sweet, and it will not rush to appear bean flower flavor.
From beginning to end, the only place where white tea can form synaesthesia with "tofu flowers" is the sense of soup.
What is Soup?
The feeling of soup, that is, the feeling of tea soup when drunk.
High-quality white tea, rich in inner matter, tea soup mellow, thick and smooth, with content.
When drinking tea, the pulp feeling is obvious.
Take a small sip of the tea soup, weigh it with your tongue, and feel the mellowness and fullness.
The tea soup feels like eating a bowl of tender bean blossoms and melting with a gentle sip.
The fullness of tea soup, such as soy milk, such as milk, such as chicken soup, such as white fungus soup, etc.
All in all, when drinking tea, you can feel that the tea soup carries a lot of contents.
Instead of being like a bowl of boiled water, tasteless and without content!
The soup of good tea is generally mellow and the pulp is obvious.
On the contrary, inferior tea is weak in taste due to the lack of endoplasm, and the soup is as thin as water!
《6》
Tofu is a common home-cooked delicacy.
Very simple, but very timeless, the taste is peaceful.
It can be complicated and simple, and it is extremely close to the people.
Between white tea and tofu, they are not touched by aroma or taste.
But when it comes to the wind and bone of the two, there are similarities.
That is, they are all peaceful and timeless.
Light pole knows that the flowers are more colorful, this sentence, can be annotated.
White tea is fresh, fragrant, mellow, refreshing, and versatile.
Whether it is the freshness of the new tea, or the alcohol of the old tea.
Light makeup and thick wipes are always appropriate, the flavor is peaceful, and the room is IKEA!
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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.