丨 This article was originally produced by Xiao Chen Tea
丨 First published in the headline number: Xiao Chen Tea Affair
丨Author: Li Mahua
《1》
Cool days, autumn rain lingering.
Ah Luo cooked the red date soup and placed it on the electric stove.
Looking for incense, I poured a cup of coffee and drank it.
Take a sip while it's hot, hey, it's so sweet.
Holding the cup, while warming your hands, free your hands to click the mouse to turn over the comments.
At one point, someone retorted in an old article:
"Real beef, no matter how stuffy it is, it will not be bitter!"
Seriously, it's not that Twist wants to lift the bar.
The logic of the other party is too strange.
If you follow this reasoning, then the cup of red date water you drank today is also stuffy and boiled for half a day, but there is no bitter taste.
Could it be that this red jujube produced in the Great Northwest can also be related to the cinnamon of the cattle pen pit thousands of miles away?
Of course not.
Obviously, using "stuffy and not bitter" to endorse a tea is long outdated!
Of course, there are also people who think:
If after the smouldering, a beef is not bitter or astringent to drink, on the contrary, the taste is domineering and soft, especially delicious.
Does that mean that this beef is genuine and not Sibei?
This is even stranger.
As far as I know, there are very few people who can infer from the bitter taste of the tea soup that the rock tea mountain field is not bitter!
《2》
When distinguishing the rock tea mountain field, the focus is on the mountain atmosphere.
From beginning to end, it has nothing to do with the bitter taste of tea!
The cow pen pit is a paradise for the growth of tea plants, which is a small environment of its own.
The two mountains are sandwiched, roughly in the shape of a V, the pit is deep and long, and there is water flowing out of the rock crevice, which merges into a small stream.
The streams in the pit are babbling and flowing all year round.
Running water can bring warm water vapor and humidity, but also improve the circulation of small environments.
In addition, the rock walls facing each other on both sides can withstand the hot summer sun and the cold tide of winter.
With the help of the natural mountain cover, the tea trees in the pit have the advantage of being half shaded and half sunny.
When the tea tree at the bottom of the rock wall on one side is sunburned, the other side is still shaded.
As for the tea trees in the pit, the sunshine received was shorter, and some and only at noon would be exposed to the sun.
The half-shade and half-sun environment is in line with the yin-loving nature of tea plants.
The weathered rocks sandwiched on both sides can peel off a large amount of weathered rock debris under the influence of flowing water and wind.
Weathered rock detritus rich in a variety of nutrients can make the soil of the tea field more fertile and transparent, which is conducive to the nutrient absorption of the root system of the tea plant.
With the growth of tea trees, the green and fresh leaves of tea picked between the branches are more abundant.
Let the beef produced, the rock rhyme characteristics are more obvious.
Real beef, tea soup taste is very unique.
Even if you take a small sip, you will feel that every drop of tea is full of taste.
The soup is thick, soft and soft.
However, under the careful tasting, you will find that it has great internal strength, and hides the essence of tai chi with rigidity in the soft.
Soft and vigorous, mellow but not strong, the soup is thick and smooth, the aroma is heavy, and it is the standard portrayal of the cinnamon tea soup in the bullpen pit.
As the top of the zhengyan pit stream cinnamon, beef tea soup, smooth and sweet.
For tea drinkers who often drink beef, they will be particularly familiar with this flavor, and they can recognize it just by drinking it.
The delicate and wonderful tea taste in it is difficult to fully summarize it simply in words.
From the cover incense to the falling water fragrance, from the mellow thickness of the tea soup to the durability of the return to Ganshengjin, the performance of all aspects is impeccable.
If you only use the sullen tea taste is not bitter to summarize, it is too pale and weak!
《3》
In addition, it is still that sentence, good tea does not need to be smouldering.
A good tea with abundant endoplasm does not need to be drunk.
On the time of making tea alone, there is one word - fast.
From the time the water is poured to the time most of the tea soup is poured, it takes 7 seconds and 8 seconds to brew a thick and smooth tea flavor.
The cinnamon aroma, floral fragrance and fruity aroma of cinnamon in the bullpen pit sink into the water, and a variety of aromas have fallen into the thick and smooth tea soup mentioned above, drinking like a thick soup,
Brewing tea does not require extra time to smoulder. On the contrary, extra time soaking, smouldering sitting cup, will leach out a large number of tea-flavored substances.
These tea-flavored substances include caffeine, tea polyphenols, and theanine.
Caffeine, commonly known as bitter theophylline, is the main bitterness.
Tea polyphenols are a large classification in which there are many substances with a main astringent taste.
Theanine, tea taste sweet, fresh.
These three types of substances constitute the three primary colors of the basic tea taste.
Any tea, including cinnamon in the cow pen pit, Huiyuan Lao Cong, Zhengshan small seed in Tongmuguan and Jin Junmei, etc., is included in this iron law and has no omission.
However, the good rock tea in the mountain field benefits from the nourishment of the small environment.
The theanine content is more considerable, while the content of tea polyphenols and caffeine is moderate and inconspicuous.
The tea soup brewed out of the water is sweet and full, and the water is fragrant.
And sitting on the cup of stuffiness will make the taste in the rock tea strip rope leach out of the brain.
In particular, the large leaching of caffeine and polyphenols will destroy the harmony of tea flavor, resulting in the emergence of a cup of bitter tea soup.
Just imagine, a bowl of fresh chicken soup, the taste is just right. If it is boiled into a thick soup at one time, it will be over, and few people can hold it!
Besides, celebrities like cinnamon in the bullpen pit are very resistant to bubbles.
When brewed with a lid bowl, the tea soup that can be brewed is far more than seven times and eight times.
If you smoulder at the beginning, it will only make the inner tea taste leach out and concentrate wildly.
As a result, after three or four flushes, the tea taste completely declined and became intolerant of bubbles!
《4》
How stuffy tea is not bitter, will it be good tea?
Of course not. Tea leaves that are not bitter for a long time have the following possibilities.
First, the tea flavor substance is extremely thin.
No matter how it is brewed, the tea taste will not be bitter and will not be astringent.
The tea taste is hollow and the endoplasm is scarce.
Shaped like a dry well, it can't taste good.
The second type is treated with decaffeine.
Like skim milk, through modern advanced technology, a large amount of caffeine in tea can be removed.
However, at present, this technology has not been widely used.
In addition to sachet red crushed tea and sachet green tea, other teas are rarely popularized.
The third is that it has been soaked in the tailwater stage.
When we brew rock tea through six punches and seven punches, the tea flavor substances have been consumed, and the remaining amount is limited.
Next, when pouring water into the brew, you can relax the standard of fast water.
Extend the time appropriately, soak it slightly for more than ten seconds, and then pour out the tea soup.
Each subsequent punch is added in turn until it is completely diluted, and then the tea is changed.
Usually, from this situation, the tail water is not bitter and is the common point of most tea leaves.
This alone cannot prove that the quality is good or bad!
《5》
Does real bullpen pit cinnamon get bitter after it is stuffy?
Answer, the taste will become stronger.
When you drink it, it is easy to feel bitter.
If you are a novice who has just come into contact with rock tea, you will not be able to adapt to drinking such a thick tea soup at once.
It's like the golden sentence of a friend next to me.
"Even if it's cinnamon in the bullpen pit, it's not good to drink after it's stuffy!"
However, as the top pit tea, cinnamon is still recognizable for flavor even after it is stuffy.
For old tea customers, you can feel the thickness, fullness, aroma and water of the soup from the stuffy tea soup.
Also, it is different from the inferior rock tea of the outer mountains.
Even after the beef tea soup is stuffy, the bitter taste in the tea soup will quickly dissipate after drinking it.
Drinking habitual rock tea, tea drinking tea with heavy taste, it is not easy to perceive the thickness and bitterness of it. On the contrary, it is deeply attracted by the charm of the thick and smooth tea soup.
Replaced by outer camellia, because the mountain field is not correct, the tea plant is distributed in a continuous manner, endless, and the sunshine time is too strong, which will lead to the birth of a large amount of bitter theophylline in the green and fresh leaves of the tea.
Even if the green is good, the roasting is thorough, and the tea making process is exquisite, it cannot make up for this birth defect.
Once it is smouldering, the negative tea flavors such as bitterness, astringency and hemp of foreign camellia will sweep in like a sea of mountains.
The bitter taste cannot be dissolved, and the astringency is so astringent that the mouth is numb, and it is not good at all!
《6》
Cinnamon in the bullpen pit, as the supreme in rock tea, the mountain field is the core of the core, which should be a safe and honorable.
However, if someone takes a sip of tea and says, Hey, this beef tastes bitter after being stuffed, it's definitely not the real thing.
After the beef heard these words, it was estimated that it would spit out a mouthful of old blood on the rock wall.
The reason is not him, too wronged!
It's almost like flying snow in June.
In this world, I would like to ask which good tea with abundant endoplasm, after a long period of smouldering, the tea taste will not become stronger?
Tea that is not bitter for a long time, most of the time, is not a good thing.
Although, after the real beef is smouldered, even if the tea taste becomes stronger and bitter.
When the tea soup is tasted, the bitterness will quickly dissolve and be replaced by a full and rich tea flavor experience.
However, from the perspective of drinking tea, the smouldering is not comparable to the tea taste performance of the fast water.
Quick soup, a few seconds out of the soup, but also let the flavor of high-quality rock tea, get a complete presentation of fine water and long stream!
<h1 class="pgc-h-arrow-right" data-track="244" > more about bullpen pit cinnamon</h1>
Your cow pen pit cinnamon makes such a soup color? What about mountain rhymes? The owner of the bullpen pit was directly angry
The top stream of the rock tea circle! A pound of 10W bullpen pit cinnamon, expensive tea, or cattle pen pit?
Wuyi rock tea picking period is only two days, why is the cow pen pit cinnamon all over the street?
True and false bullpen pit cinnamon, just the difference in name?
In Wuyi Rock Tea, it is said that the cinnamon of the bullpen pit is expensive, so what kinds of cinnamon is divided into the bullpen pit?
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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.