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 time of sun exposure is too short, and the second flush of incense falls."
This is a tea friend's evaluation of our family's explosive spring shoumei - flower shadow.
After listening, I was a little confused.
Isn't the cover incense of the second punch of the flower shadow not rich? Is the floral fragrance less or is it not fragrant at all? The tea lovers did not give a detailed explanation.
However, the reason why Hua Langying was named "Hua Langying" and taking the artistic conception of the poem "Clouds Breaking the Moon to Flower Shadow" is because of its colorful floral fragrance and changeable name.
Therefore, how to say that the aroma of the second flush falls?
In other words, the length and shortness of the sun exposure time are related to the mellowness of the endoplasm of the tea soup, but they are not something that ordinary people can distinguish.
In particular, on the cover incense of the second punch, it can be clearly smelled that the sun's breath is weak, and can only paraphrase a sentence from Cao Mengde: The truth is a god and a man.
I put this evaluation to Master S, the creator of The Flower Shadow.
He clapped his hands and explained that during the spring tea season, he would ask the master to come to the scene to guide the sun.
This evaluation said that he did not know how to make sun tea.
《2》
Of course, Master S is joking.
He has been making tea for so many years, every year and two seasons are not left behind, every year is the largest household in the village, if he says that he does not know how to make sun tea, it is really "Versailles" words.
However, speaking of which, in this tea circle, the verbal head is the Tao, and the reason is more knowledgeable than the tea maker, and the tea drinkers are really everywhere.
It is also some such tea people who feed back the tea makers and guide some tea makers, such as the anti-greening process of Tieguanyin, which is improved in this way.
Of course, there are also benign promotions.
For example, Jin Junmei was made by a tea lover who found a recipe from ancient books and improved it, and asked Jiang, Liang, and Liu to make it in the master.
It can be seen that if you really love tea, and you can provide positive energy for loving tea, it is excellent.
And if you are only for the sake of your own mouth and stomach, the pen cuts the spring and autumn, hearsay, and is a good teacher, then it is really not likeable.
《3》
In fact, a white tea, how long the withering time, whether the sun length is insufficient, which is extremely difficult to drink in the process of drinking tea.
Tea makers who have been making tea for many years, such as Master S, only have a little fur.
It can only be roughly distinguished whether it is pure daylight withering, semi-daylight withering, or indoor wilting trough wilting.
But it's really hard to ask him to say how long the sun is based on.
After all, this one more hour, one less hour, manifested in the tea soup, manifested in the cover incense, is extremely inconspicuous.
As clever as Master Fang, he may not be good at distinguishing.
As far as the tea maker is concerned, whether a tea bar is stretched, whether the color is bright, whether the color is natural, whether the dryness is up to standard... It was the first observation indicator that came out of their minds when they saw a white tea they had never seen before, and where they were interested.
After reading these, you will feel the fragrance, water, and charm of a tea.
As for whether it is daylight withering, whether it is indoor withering, and how long the daylight withers, these are not in their scope of attention.
Unless the tea feels very good to them, they will learn the secret of the tea's craftsmanship.
Moreover, it is to inquire from the tea maker, rather than guessing for yourself.
Because, people who respect their own identity are not willing to bear the loss caused by guessing mistakes.
That's a matter of reputation.
Didn't everyone notice that when drinking tea at Master Fang's house, he basically didn't talk much?
True masters are all words like gold.
《4》
People who really understand tea, when drinking tea, pay close attention to the tea itself.
The incense itself, the rhyme itself, the depth itself.
How the aroma of this brewed tea, how to taste, how the consistency and smoothness, whether it can bring a good experience to the tea drinkers, this is the focus.
A tea production area is good, but the process is not in place, and it is done so-so, which is extremely regrettable.
And a tea production area process is good, but the storage is not stored well, running out of gas or damp and smelly, which is even more regrettable.
If you encounter a bubble of tea, the production area is ordinary, but the process is super good, the tea made, the aroma falls into the water, the water contains incense, it is really necessary to admire this tea maker - whether the ancestors have inherited to a good production area, this all depends on the technical work of reincarnation, but the tea is done well, it all depends on the tea making technology of its own cultivation, relying on Zu Yin is unreliable.
Good craftsmanship is the truth itself.
It's really admirable.
When it comes to this kind of tea, the village girl Chen has never only hinted at Li Mahua: drink more.
She knew it and went back to drink the tea in her cup.
Not a drop is left, fang xian admires.
《5》
True masters drink tea and never talk about craftsmanship.
But all the craftsmanship is in their mouths.
If it is good, drink a few more sips; if it is not good, it will stop if it is tasted.
Someone asked, how is this tea?
The master will smile and it's not bad. What you like is good tea.
yes.
When you don't have to delve deeply, you can only talk about it - palate is precious.
What is the most appropriate comfort for someone who buys bad tea?
Of course, you just like it.
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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.