A few days ago, a tea friend told Shisanyi such a tea buying experience: This tea friend bought a big red robe, but after brewing and tasting it, he found that this big red robe always has a "burnt smell".

So I found the store and asked the reason, and the store said that Wuyi rock tea has undergone a roasting process, and it will have this "burnt taste", which is quite normal......

How does the burnt taste of rock tea come out? There are these three major triggers behind it!

Many people have a misconception about rock tea: rock tea tastes like fire and burnt, and believes that this is one of the characteristics of rock tea. The burnt smell and fire smell of rock tea are mainly due to problems in the roasting process, which may be fierce fire, high fire roasting tea, or it may be that the roasting time is too long, resulting in the tea roasting over-roasting, and the internal substances of the tea are seriously damaged, and the smell of burnt and fire appears. People who really understand tea will not like to drink strong, bitter and burnt tea.

Burnt taste: Some Wuyi rock tea leaves smell like fried beans, and this taste is mainly due to the fact that in the production process of Wuyi rock tea, in the process of finishing, due to the lack of mastery of technology, the tea leaves are fried and scorched, and this taste appears.

Rancid taste: Wuyi rock tea can sometimes smell like a rancid taste. This is mainly due to the fact that in the process of transporting Wuyi rock tea tea, due to the high temperature, the tea leaves inside are heated, and the taste is like rancid. Through this taste, it is easy to identify that it is Wuyi rock tea tea in the summer and autumn period.

Smoke smell: Some Wuyi rock teas smell smoky. This is mainly due to the fact that in the process of roasting tea, there is a phenomenon of smoke, and the tea is easy to absorb the smell of smoke, so that the Wuyi rock tea produced also has a smoke smell.

How to understand "bitterness" and "astringency" when tasting tea

It is often said that "not bitter or astringent is not tea", bitterness is the original taste of tea, and the ancient call of tea "bitter tea" is the best proof. But tea tasters definitely do not want to taste bitterness, but to taste the sweetness and vitality brought by tea, and experience the impact of tea soup on taste buds. And the sweetness of tea comes from the bitterness of tea.

The main components of tea and the taste composition of tea soup.

The main components in tea are amino acids, alkaloids, and tea polyphenols. Caffeine, also known as caffeine, the main component of alkaloids, has a bitter taste and is also an important component of the taste of tea soup. The main component of tea polyphenols, catechins, also known as tea tannins, have bitterness, astringency and astringency, and are also important components of the taste of tea soup.

Drinking tea is to appreciate the wonderful enjoyment brought by good tea. As soon as you enter the mouth, the tea soup fills the entire mouth, stimulating the taste buds, and you can feel that the tea soup contains floral, fruity and honey aromas, which are rich in layers. There is also the sweetness of the pectin in the tea and the freshness of the amino acids, which is mellow and full, and it is sweet and sweet. Huogong incense and caramel incense are not real tea fragrances, but a manifestation of lack of technology, and the consequence is that a brew of tea is bitter, astringent, and numb, and there is no true taste of tea at all.