Drinking tea, drinking tea, smelling incense, tasting is taste.
Earlier I had an article about the aroma of tea, you can see the complexity and diversity of tea aroma, in fact, the taste of tea is the same.
<h1 class= "pgc-h-arrow-right" > First of all, let's look at the astringency, bitterness, sweetness, and freshness in the tea soup are formed by which "taste substances" (chemical elements that are irritating to each sensory organ) are formed. </h1>
astringent
Main substances: catechols polyphenols
law:
1. The higher the content of catechin polyphenols, the stronger the taste and astringency of the tea soup.
2. The total amount of catechols will gradually decrease as the tea leaves mature and age.
3. The total amount of catechin substances varies from season to season: summer tea has the highest content of catechin polyphenols, and spring tea has the lowest content of catechin polyphenols.
Manifestations in life:
1. Under the premise of the same tea-to-water ratio, the more tender the brewed tea, the heavier the astringency of the tea soup.
2. Under the premise of the same tea-to-water ratio, summer and summer teas are heavier than spring and autumn teas.
bitter
Main substances: caffeine, anthocyanins, tea saponins, etc
1. The higher the content of caffeine, anthocyanins, tea saponins and other ingredients, the heavier the bitterness in the taste of tea soup.
2. The older the raw materials, the lower the relative content of caffeine, anthocyanins, tea saponins and other substances. The content of stems is lower than that of leaves, and the content of old leaves is lower than that of young leaves.
3. The content of "bitter substance" in spring and autumn tea is lower than that in summer and summer tea.
Embodiment in life:
1. Under the premise of the same tea-to-water ratio, the tea soup brewed in summer and summer tea is generally bitterer than the tea soup brewed in spring and autumn tea.
2. Under the premise of the same tea-to-water ratio, the bitterness of forgiveness for older tea leaves will be lower.
Fresh
Main substance: Amino acids
1. The higher the amino acid content in the tea soup, the stronger the fresh taste it presents.
2. In general, the higher the grade of raw materials, the higher the higher the amino acid content.
3. In general, the amino acid content of spring tea is higher than that of autumn tea.
1. More tender tea leaves and spring teas are more fresh and mellow in taste, and the throat rhyme is more sweet.
2. Anji white tea has a relatively fresh taste, because of its high amino acid content.
sweet
Main substances: alcohols, sugars
1. The higher the relative content of alcohols and sugars, the better the sweetness of the tea soup.
2. The lower the raw material grade, the higher the relative content of alcohols and sugars.
Some tea leaves with a lower grade of raw materials have a higher sweetness in their tea soups.
<h1 class="pgc-h-arrow-right" > what are the professional vocabulary for taste in professional sensory evaluation? </h1>
Thick, thick, mellow, slippery, back to sweet, thick, mellow, mellow, sweet, sweet, sweet, sweet, fresh, mellow, clear alcohol, mellow, mellow, mellow, mellow, peaceful, thin, turbid, astringent, bitter, coarse, green, green, cooked, dull, freshwater, alpine rhyme, cong rhyme, chen alcohol, high fire taste, old fire taste, burnt taste, spicy taste, old taste, miscellaneous taste, musty taste, inferior taste.....
<h1 class= "pgc-h-arrow-right" > for the taste of tea that is common in daily life, we borrow the 14 types described by Professor Tong Qiqing in the book "Xi Cha". </h1>
He once served as the director of the Department of Tea Science of Zhejiang University, a professor and doctoral supervisor of the Department of Tea Science of Zhejiang University, a consultant of the China International Tea Culture Research Association, a famous tea culture activist, the vice chairman of the Zhejiang Tea Society, and the director of the Zhejiang International Tea People's Home.
He is the chief editor of the textbook "Tea Cultivation" compiled by the national agricultural colleges and universities, and the author of "Xi Tea", "Living Tea Art", "Image Chinese Tea Ceremony" and other works.
(1) Fresh type
Fragrant, fresh and refreshing.
Representative tea leaves are: Biluochun, Mengding nectar, Nanjing Yuhua tea, Duyun Maojian and so on.
(2) Fresh and concentrated type
The taste is fresh and strong, and the aftertaste is refreshing, like the feeling of eating fresh fruit.
Representative tea leaves are: Huangshan Maofeng, Wuyuan Mingmei and so on.
(3) Fresh alcohol type
The taste is fresh and mellow, and the aftertaste is fresh and sweet and refreshing.
Representative tea: Taiping Monkey Kui, Guzhu Purple Shoot, Senior Qi Hong, Yi Hong, etc.
(4) Fresh and light type
The taste is fresh and sweet, comfortable and lighter.
Representative tea: Junshan silver needle, Mengding yellow bud, etc.
(5) Intense type
There is a fragrance and cooked chestnut aroma, the taste is strong but not bitter, rich astringent but not astringent, the aftertaste is long and refreshing, and there is a sweet feeling.
Representative tea: Tun green, Wu green, etc.
(6) Strong type
The taste is thick and sticky to the tongue, and it is irritating and has a tight taste.
Representative tea: red crushed tea, Sri Lankan black tea, etc.
(7) Thick (cool) type
It has strong irritation and astringency, and the aftertaste is sweet.
Representative tea: Lingyun Pekoe, Nan'an Shiting Green, Shu Green, Sui Green, Dian Hong, Wuyi Rock Tea, etc.
(8) Concentrated alcohol type
It is more astringent and irritating, and the aftertaste is sweet or sweet.
Representative tea: excellent Kung Fu black tea, Mao Jian, Mao Feng and some oolong.
(9) Sweet alcohol type
Fresh and sweet and thick feeling.
Representative tea: Anhua pine needle, Enshi yulu, white silver needle, small leaf family Kung Fu black tea, etc.
(10) Mellow type
Not thick or light, not bitter or astringent, the aftertaste is refreshing.
Representative tea: Mengding yellow bud, Huoshan yellow bud, Mogan yellow bud and general middle and upper level Gongfu black tea.
(11) Mellow type
The taste is still strong and irritating, and the aftertaste is slightly sweet or refreshing.
Representative tea: Yongxi Huoqing, Gaoqiao Yinfeng, Guzhang Maojian, Lushan Yunwu, Daffodil, Oolong, Color, Tieguanyin, Qi Hong, Chuan Hong and some Min Hong.
(12) Alcohols and types
The taste is not strong and fresh, but it is not bitter, it has a thick feeling, and the aftertaste is calm and weak.
Representative tea: intermediate Kung Fu black tea, Tianjian (including Gongjian and Shengjian), Liupao tea.
(13) Peaceful type
Light and normal, not bitter, sweet.
Representative tea: low-grade black tea, green tea, oolong tea, mid-range yellow tea, mid-range black tea.
(14) Chen alcohol type
The stale taste is sweet. Manufactured by Wochen alcoholization.
Representative tea: Pu'er tea, Liupao tea, etc.
<h1 class="pgc-h-arrow-right" > tea taste tasting method:</h1>
After the tea soup is introduced, do not swallow immediately, but stay in the mouth, make it swirl in all parts of the tongue, fully feel the sweet, sour, fresh, bitter and astringent five flavors in the tea, and fully appreciate the wonderful taste of the tea soup.
Drink tea, drink tea, smell the incense, taste the taste. For the taste of taste, it is not achieved overnight, you need to drink different teas, drink a lot of tea. The feeling of tasting and drinking naturally appears.
When you can feel the beauty of the taste change, then your tea drinking adds another fun.
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