To be honest, when I first entered the tea pit, I was not too cold to the black tea genre. It does not have the outstanding personality of rock tea, nor does it have the fragrance of a single bush.
Until a year ago, there was a return to Chun Chunjie's recording video, sitting from noon to evening, drinking several different kinds of black tea from different years to tea.
In the cold winter, the back was slightly sweaty, and the perennial cold hands were also warmed up, and this time, the initial one-sided evaluation of "black tea is a taste" was finally rejected.
Oh, now in the thermos cup I am carrying, I have stewed the golden tip that has been soaked several times, haha, I have entered the black tea pit, yes~
I don't know how many people and I did at the beginning, think that "black tea is a taste", objectively speaking, black tea to drink, give people the same body feeling, that is: mellow, mild, warm all over the body.
But a list of different grades, black teas of different vintages, you will marvel at the beauty of their details.
Arrange in a row, and taste the palace Pu'er, Liupao tea, Kang brick, Poria brick, Anhua flower roll Thousand Two Tea.
Dry tea: The buds are delicate and delicate, and they are full of treasure
Tea soup: The soup is bright red and translucent
Taste: The juice is mellow and smooth in the mouth, and the throat swirls with a soft and sticky feeling, sweet and moist, and the throat rhyme is long-lasting
Aroma: Ripe fruit fragrance fluttering, wood fragrance is obvious, ancient trees are melodious, hanging cups leave a long-lasting fragrance, long aftertaste
Dry tea: the color is black brown, and the buds and leaves are evenly arranged
Tea soup: The soup color is orange-red and clear
Taste: tea is full of gas, sweet back quickly, throat rhyme is strong, slightly clear breath, rich soup
Aroma: Woody incense with ripe fruit charm, betel nut fragrance, ancient tree vigorous, tail notes with floral notes
Dry tea: square bricks are tightly knotted, and the color is black and brown
Tea soup: The soup color is red and strong, fresh and translucent
Taste: the entrance is not astringent or bitter, smooth and sweet, refreshing and smooth, rich in endoplasm
Aroma: Agarwood is thick, medicinal incense is introverted, wood fragrance is dominant
Dry tea: ancient light black brown, "golden flower" is Mao
Tea soup: the soup color is orange-red, translucent and free of impurities
Taste: Mellow and sweet, slightly throated cheeks with a hint of coolness, endless aftertaste
Aroma: The mushroom aroma is rich and pure, there is a comfortable and natural aging fragrance, and the tail note has a unique floral fragrance, pine tobacco fragrance, glutinous fragrance
Dry tea: gray-brown firm, "golden flower" dots
Tea soup: The soup is bright red, like brown sugar water
Taste: The qi rhyme is thick, the taste is mellow, the tea is churning, there is a clear waxy feeling, and the oral viscosity is quite high
Aroma: Woody, rice dumpling leaf fragrance with a small sweet, sugar gourd rock sugar gas
If it is not a black tea fan, most people have never drunk such a full black tea bar~
It is not so easy to gather several black teas with full vintages, good substrates, and representatives of one side of the land, but it is good that this "black five categories" black tea collection helps you get it done!
Chun Chunjie especially recommends "meat lovers" to drink black tea, big fish and big meat or a cup after the party, to relieve the grease, drink in winter, it is warm and intense.
Favorite tea friends can leave a private message or comment message in the background