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》
I've been drinking cinnamon lately.
All kinds of fire gong, all kinds of mountain fields, all kinds of fermentation degrees, all kinds of aromas.
Some, I think it's delicious, but others don't find it fragrant enough.
Some, I don't think it's good to drink, but others think the taste is very heavy, "domineering, is good cinnamon." ”
Well, some people have come to discuss, cinnamon, is it really so expensive?
Popular things, of course, are expensive. It is popular, crowded, monks more porridge less, will inevitably become a sought-after goods
You also come to grab, I also come to grab, not expensive, how to show the identity?
The highest price wins.
Not only cinnamon, Pu'er's ancient tree tea high pole tea is not all like this?
Of course, the price of a tea is expensive or cheap, this is just the price. It is just the embodiment of the market situation of this tea.
For tea customers, what is really important is to learn to drink rock tea and improve the level of drinking rock tea.
That is, to train your own judgment of a rock tea.
Nowadays, rock tea on the market is mixed, and a serious and foolish rock tea treasurer abounds. Speaking of great truths, there are many people who sell inferior tea.
If you want not to step on the pit, as long as you can learn to judge the quality and value of a rock tea.
Then you become a proper winner in the tea world.
《2》
Dry tea, look at "Ze".
Before drinking rock tea, it is customary to take a look at dry tea.
Cut a cup of rock tea and pour into a lidded bowl. Or weigh 8 grams of rock tea from a jar and put in the tea.
Take a closer look.
Some people really know how to read dry tea, really know how to judge the quality of this rock tea from dry tea.
And some people are ignorant, you show him, he is not embarrassed not to look.
I had to harden my scalp, learn the way of the insider, take the rock tea, pretend to look at it for a while, and then put it back. Silently do not speak. People are not sure whether he understands or does not know how to read, whether he is an expert.
In fact, I didn't understand it at all, and I didn't know what to watch and how to look at it.
The observation of dry tea is very important, entry-level people, only need to see the integrity of the rock tea strips, the appearance is not beautiful, it is enough.
At least it shows that when this rock tea is made and packaged, it is carefully cared for, there are not many broken leaves, and it is not the bottom of the pressure box.
Of course, through the color, you can see clearly whether this tea is blended, the degree of fire power, and the rough variety.
And high-level people, looking at dry tea, also need to look at "Ze".
The so-called ze is the oil moisture. In those words that describe rock tea and dried tea, there is a common phrase called "black oil run", which refers to this oil moistness.
Oil moisture, to be high.
Rock tea with high oil moistness will have a higher content of oil and pectin in the cells, and it will be sweeter, thicker and more moist after brewing.
On the contrary, if the oil moisture of a rock tea is very low, boring, dry, gray, rough like the desert in the coriander grass, that means that this rock tea, the endoplasm is not too good, at least in the stage of tea green, the leaves are dull and dull, the leaves are thin and soft, not the material of good tea.
《3》
Aroma, to "sink".
Most people who have just drunk rock tea, or who have been drinking tea for a year or two, will lose in the aroma of rock tea.
Dazzled by the complex aroma of Wuyi rock tea, the clouds were foggy.
Sink to the point where everyone who takes a sip of rock tea will ask, what is this tea, what is this aroma? A model student who is eager to learn and concentrate on cultivation.
On the contrary, the "waterway" that the Wuyishan people valued was thrown aside.
Not only is the majority of rock tea friends, are from the "first pay attention to the aroma, and then pay attention to the taste" process and learn rock tea, then, our novice entry of the second step of the road to progress, starting from the smell of incense.
Smelling incense, in addition to the primary person's respect for incense, only incense is lifted, but also have a deeper level of incense standards and requirements.
If you just smell the incense, what type of incense, it is still primary level.
The high-level, the class-entering, must be able to smell the colorful and rich aroma, those potential undercurrents, whether they are turbulent or surging or surging.
For example, a rock tea, light has an aroma, light has a bright as a pearl aroma, is not enough.
Not advanced enough.
Also sink, calm, calm.
Just by looking at the literal meaning, the ranking officials must have known that the aroma of rock tea must sink into the water.
If the aroma is not heavy enough, it is easy to drift, gather on the lid, but will not fall into the soup.
Such rock tea, smelling fragrant, drinking but not fragrant.
The best rock tea, with a calm aroma. This aroma can make the aromatic molecules fall into the water, the fragrance falls into the water, and the water contains incense. It feels wonderful.
It is worth mentioning that the aroma of 'shen' is more durable, and it is also one of the criteria for judging Zhengyan tea.
《4》
Rhyme, to be "sweet".
I often hear tea friends say that this rock tea has a very sweet tail water.
I think it's very strange, shouldn't good tea be fragrant and sweet? If it is a rock tea that can make the mouth feel sweet, this sweetness should be felt as soon as the tea soup is introduced.
It should not be drunk on the tail to feel sweet.
Or after swallowing, I feel sweet. Such teas, most of which are bitter when first introduced. This bitterness is like a wave that comes from the shore, accumulating layer by layer, forming a dense membrane.
Until a certain moment (sooner or later, depending on the amount of protease in each person's mouth), this layer of beads ruptures, so that the bitter taste dissipates and the sweetness rises like a flood.
The feeling of that moment was like "the moon on the sea is born together".
However, only the sweetness in the tea soup can be felt, which is only the initial stage of drinking tea. The sweetness is very single, while the performance of Gan is more complex, with levels and variations.
If you want to advance to the advanced stage, you must gradually move from "sweet" to "sweet".
When the masters drink rock tea, the mouth pays more attention to the perception of Gan. The taste buds are more inclined to feel the taste called "sweet".
"Gan" is a feeling that seems to be sweet but not sweet, and it is clear that people feel that the tea soup has a sweet feeling.
It is not simply to make people feel sweet, but when the rich substance in the tea soup is combined with the protease in the taste buds, the new substance is generated, which will make you raw and make your tongue surface produce a slight sweetness.
That's not the sweetness that comes with the tea soup, it's the new substance that is generated after the tea soup is combined with the taste buds.
The amount of this substance determines the quality of this tea.
High quality rock tea, back sweet fast, more, back sweet with floral or cinnamon or fruity aromas.
And the quality of ordinary rock tea, back to sweet slow, less, light.
Like a woman with a light face, you look at countless eyes and can't remember her face.
《5》
Soup feeling, to "moisten".
Wuyi rock tea heavy water.
This heavy water, specifically, is to feel the rich layers and changes of the soup.
When drinking rock tea, the soup water transmits to people the feeling, which is the soup feeling. And the feeling in the soup is all up to everyone with their own tongue, with experience and skill, to feel and perceive.
A good rock tea, a good positive rock tea, the overall feeling that is transmitted to us in the soup, what are the ones?
Roughly calculated, there is chun, there is softness, there is smoothness, there is delicacy, there is mellowness, there is a sense of pulp...
If you just feel the smoothness, mellowness and softness of the tea soup, it is not enough.
This is only the initial stage.
When it comes to the advanced stage, it is also necessary to focus on feeling the "run" of the soup.
Run, is a very important soup.
When it comes to runzi, what do we think of?
Is it "the rain on the street is as moist as crisp, and the grass color is close but not"? Or is it "sneaking into the night with the wind, and the moisturizer is silent"?
Yes, moist, it is a very fine, extremely smooth touch. The moist tea will be comfortable to drink, and the throat will be open.
It will make people feel that drinking tea is a kind of enjoyment.
It will make people feel that what they drink is a good tea. Refreshing, refreshing abnormal.
《6》
Usually, tea friends spend most of their time at work.
Drinking tea in the office, often can not be enjoyed, simple brewing, hastily drinking.
Coupled with the chaotic environment, it is almost impossible to meditate, nor can it mobilize all the senses to experience the beauty of rock tea.
This time at home gives everyone the opportunity to review and ponder rock tea, and people with good intentions will greatly improve their tea tasting skills.
Practice a lot, feel more.
With the family, spend a period of time, accompanied by rock tea, quiet good years.
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Copyright notice: This article is originally written by Xiao chen tea village Gu Chen (cunguchen 2018), any media without permission shall not be reproduced, welcome tea friends to forward to the circle of friends.