There is a difference between musty smell and warehouse smell.
First, the warehouse flavor:
1, wet tea, wet taste (in fact, this can't be classified as warehouse taste, but sometimes it's difficult to distinguish taste from drinking).
2, wet taste: different from dry warehouse taste.
3, musty smell: musty smell, musty smell stored in dry warehouse for several years, the mold is completely oxidized and decomposed, and there is no bad smell such as biting the tongue and locking the throat.
Second, there are several kinds of dry warehouses, which are really complicated to distinguish:
1, the old tea that is too dry-bathed, the old taste is the old dust smell of oxidation and carbonization of substances on the surface of tea, and some people say it is dead tea.
2, natural aging mellow, always stored in a suitable temperature and humidity range, natural aging, mellow and clean.
3. It is slightly damp, absorbs moisture during early storage, or is partially packed with moist pressed cakes, which can be aged after several years, and the bottom of good tea is clean.
Third, the taste of cooked tea, some people mistake the taste of heap fermentation for old age, which is different from that of warehouse and dry warehouse.
The difference between Cang Xiang and Gan Cang Xiang lies in the sense of alcohol. Alcohol+thick is of course the best, and most of the stored teas do not contain alcohol and are not thick, especially in the first few bubbles. It's just that warehouse-flavored tea will taste like plums.
Chen Wei:
Pu 'er tea has a "mysterious" aroma, which is a witness to the passage of time! Pay attention to the old flavor, generally there are medicinal incense, agarwood, jujube incense and camphor incense. They are all heavy and have no fragrance. Good cooked tea is pure and clear regardless of fragrance. It tastes more comfortable! Smell makes people happy!
Mildew:
Mold is the bad smell of things. It's usually * * *, and drinking * * * is uncomfortable! Even disgusting
Feeling! So this is also the standard to identify stale and musty smell.
Heap taste:
Generally speaking, only the newly developed Pu 'er tea (not old enough) cooked tea will have a pile of flavor. Generally speaking,
Duiwei is also relatively * * *, but the difference between drinking musty flavor is that we can drink aroma in Duiwei, which can last for 2-3 years.
The interior recedes, leaving an old smell. Therefore, at present, a pile of delicious tea can only prove its lack of age!
Puer houyun
Tea was originally used as medicine and then used to quench thirst.
The first condition for quenching thirst is that the larynx can be moistened and the dryness of the tight hoop can be relieved immediately.
Rhythm has always been the most popular among tea tasters, especially experienced tea tasters.
Also attaches great importance to the characteristics of throat rhyme. It also boasts strong throat rhyme and high tea price.
The throat rhyme of Pu 'er tea can be divided into three aspects: sweetness, moistening and dryness, and tea tasting can start from these three aspects.
China tea culture is profound and has a long history.
In the long process of historical development,
Tea people in China have creatively developed all kinds of tea, and tea areas are widely distributed.
There are many varieties of tea trees, and the tea-making technology is constantly innovating, forming a variety of tea. At present, the world
There is no unified and standardized classification method, some are classified according to different production methods, and some are classified according to the shape of tea.
To divide, some are based on the initial and refined situation.
1. Appearance:
Pu 'er tea must be stored in a dry environment, and whether it is dry or not can be judged.
2. Smell:
Smell the bottom of the leaf, it is the easiest to tell when it is washed away. Old taste is soft and natural, musty * * *, not smooth and unnatural; 3. Tea soup:
Wei Chen's tea has a smooth entrance, and naturally has no odor. The moldy tea is messy and difficult to swallow.
I mainly say warehouse smell and stale smell. When I say musty smell, I feel sick, but I don't say it.
First, the warehouse flavor:
1, wet tea, wet taste (in fact, this can't be classified as warehouse taste, but sometimes it's difficult to distinguish taste from drinking).
2, wet taste: different from dry warehouse taste.
3, musty smell: musty smell, musty smell stored in dry warehouse for several years, the mold is completely oxidized and decomposed, and there is no bad smell such as biting the tongue and locking the throat.
Second, there are several kinds of dry warehouses, which are really complicated to distinguish:
1, the old tea that is too dry-bathed, the old taste is the old dust smell of oxidation and carbonization of substances on the surface of tea, and some people say it is dead tea.
2, natural aging mellow, always stored in a suitable temperature and humidity range, natural aging, mellow and clean.
3. It is slightly damp, absorbs moisture during early storage, or is partially packed with moist pressed cakes, which can be aged after several years, and the bottom of good tea is clean.
Third, the taste of cooked tea, some people mistake the taste of heap fermentation for old age, which is different from that of warehouse and dry warehouse.
The difference between Cang Xiang and Gan Cang Xiang lies in the sense of alcohol. Alcohol+thick is of course the best, and most of the stored teas do not contain alcohol and are not thick, especially in the first few bubbles. It's just that old warehouse-flavored tea will taste like plums.
There are always some flaws in life,
If we constantly emphasize self-awareness,
Expand the authority of the self, regardless of the feelings and dignity of others,
It is very simple to distinguish the stale and musty smell of Pu 'er tea, so don't let illegal traders take advantage of it. .......................
What should authentic Pu 'er tea taste like?
Pu 'er tea tastes really bad, the worst among the top ten famous teas.
But its health care function is incomparable with other teas.
So it was listed in the top ten famous teas.
If you want to drink incense, you can drink Tieguanyin Biluochun or something. If you want to drink healthy and lose weight, Pu 'er tea is definitely the best choice.
The characteristic of Pu 'er tea is that the older it is, the better its quality and taste.
Good Pu 'er tea is dark and fragile, but it is red and bright. If it is black and turbid, it is probably fake tea.
If the tea is not black and green, and the leaves are fragments, this is new tea that has just been picked. Generally, Pu 'er tea can only be drunk after three years, and new tea will only have the taste of grass leaves, not to mention the health care function.
What's the taste of Pu 'er tea?
What you should buy is mature Pu 'er with old fragrance.
The raw materials will not be particularly good, 250 a catty.
Too many colors indicate that it is not the bud head (the bud head is light in color).
It is also possible that the water comes out too slowly when soaking. Or simply soak in the quilt.
A joke describing the taste and soup color of cooked Pu 'er.
To sum up, the common soup colors of Pu 'er cooked tea are: red: the soup color is red but not bright.
It is the embodiment of the mild fermentation degree of cooked tea.
Observing the bottom of leaves, most of them are dark red and turquoise, and the taste is often bitter.
Hongliang: The tea soup is not very strong, and the red color is transparent and shiny. It is called "red and bright", and the one with weak luster is called "red and bright". Observing the bottom of the leaves, most of them are dark red and yellowish, and the taste is "sticky".
What is the taste of Pu 'er tea to be grateful?
You should buy cooked Pu 'er. With Sean (wood slag asked haha).
The raw materials will not be particularly good, 250 a catty.
Too many colors indicate that it is not the bud head (the bud head is light in color).
It is also possible that the water comes out too slowly when soaking. Or simply soak in the quilt.
Ask about the taste of Pu 'er tea.
Pu 'er tea pays great attention to the brewing method. When I first drank Pu 'er tea, I just didn't know the correct brewing method. The result is called bad taste.
However, the professional brewing method of Pu 'er tea is very troublesome. You need a balance, measuring cup, stopwatch, thermometer, etc. I don't know, but I thought it was a chemistry experiment. )
Now I'd like to introduce you to a simple and popular brewing method for civilians.
Tea quantity:
Pu 'er tea is strong tea, so the amount of tea should be appropriate. About 100cc is about 5g of tea. Roughly covered with the bottom of the cup to a slightly higher degree.
Water temperature:
Pu 'er tea belongs to black tea, which is not easy to brew. You must use completely boiled water.
Brewing time:
Pu 'er tea is slow, and it usually takes at least 30 seconds to taste after it is brewed. The older tea is, the slower it tastes.
Brewing method:
Pu 'er tea belongs to aged tea. The production process of Pu 'er tea determines that even the newly marketed Pu 'er tea should be stored for at least three months, so the tea should be washed first. Washing tea is to iron the teapot with hot water, then put the tea on it, then pour in boiling water and pour it out after 30 seconds.
After washing the tea, pour in boiling water, and then drink slowly. The first is bitter, the second is sweet.
Pu 'er tea is very resistant to foaming. In my personal experience, the tea made the first morning is still very strong the next morning.
As for the professional brewing method of Pu 'er tea, you can ferry it yourself.
What's the taste of Pu 'er tea? What is the taste of Pu 'er tea?
This has something to do with tea and the technology of making tea. There are many brands of Pu 'er tea, such as Nanming Jiaren's. Their shopkeeper knows how to make tea, taste tea, buy tea there and learn more from her.
How does Pu 'er tea taste and smell?
It depends on whether it is raw tea or cooked tea, whether it is dry tea cake or tea, whether it is tea soup or cold cup. Raw tea smells good when it is dried. If you can still smell strange fragrance, such as Yi Wu's honey vanilla and other cooked tea, it is old fragrance, with enough years and good materials. When brewing, there may be lotus fragrance, ginseng fragrance, jujube fragrance and woody incense.
How to distinguish the grade taste of Pu 'er tea is introduced in detail.
How to Choose Pu 'er Cooked Tea
We all know that Pu 'er tea has many health care functions, and the effects of reducing fat, warming stomach and protecting stomach are obvious. But to achieve the function of drinking tea and keeping fit, do we need to ensure the quality of Pu 'er tea first? Can I drink tea with mildew on the surface of tea?
Pu 'er tea is produced in Yunnan. There are usually well-known tea factories with a long history, such as Menghai Tea Factory and Xiaguan Tea Factory.
Distinguish the basic characteristics of Pu 'er cooked tea: brown and red in color, neat and tight in string, sweet, smooth, mellow and smooth in taste, and pleasant and comfortable to drink.
The quality of Pu 'er tea is usually reflected in the appearance and quality of Pu 'er tea:
Shape recognition:
Pu 'er loose tea: generally divided into super-grade and 1- 10 grade Pu 'er. From the appearance, Pu 'er tea is brownish red (commonly known as pig liver color), and the cords are tender and firm (due to the use of large-leaf seeds as raw materials). The grade of Pu 'er loose tea is based on tenderness, and the higher the tenderness, the higher the grade. To measure tenderness, see 3 points: 1) There are many buds, distinct layers and high tenderness. 2) The rope (the degree to which the leaves are tightly wound) is tight, heavy, firm and high in softness. 3) The color is smooth, moist and tender, but dry and tender.
Pu' er pressed tea: the shape requires uniform shape; The edges and corners are neat, and there is no shortage of corners; The thickness is consistent and the tightness is moderate; The pattern is clear and the knot is neat and tight; The colors are dark brown, brown and reddish brown. Pu 'er tea with moldy flowers and spots on its surface is inferior.
Endoplasmic reticulum discrimination:
Soup color: bright, red thick, reddish brown. If the soup is red, bright and transparent, it is high-quality Pu 'er tea, just like a glass of red wine; Dark red and reddish brown soup colors are normal, while dark red and dark turbid soup colors are inferior.
Aroma: mainly depends on the purity of aroma, and distinguishes musty smell from musty smell. The musty smell is an unpleasant smell. Old aroma is a comprehensive aroma produced by new substances formed by various chemical components under the action of microorganisms and enzymes in the post-fermentation process of Pu 'er tea. Some are like longan, jujube, betel nut and so on. In short, it is a pleasant fragrance. The highest level of Pu 'er tea aroma is what we often call the Chen Yun of Pu 'er tea. So old incense and musty smell are different. If there is a musty smell, sour taste, or other peculiar smell or fragrance, it is abnormal.
Tasting notes: Pu 'er tea tastes mellow, smooth and sweet. Not strong, not astringent, very comfortable to drink. Returning sweetness means that the tea soup is thick but not thick, and the tongue root has obvious returning sweetness after the tea soup is imported.
How to buy new raw cakes?
Author: Pu 'er Shi Kunmu
Tea tasting is a very personalized leisure. In particular, besides tasting tea, Pu 'er tea has other peripheral added values and fun, and taste enjoyment is just one of them. This is also the difference between Pu 'er tea and Taiwanese tea in Taiwan Province province.
The main reason for other kinds of tea. The definition of high-quality Pu 'er tea is not only personal taste and taste, but also the demand purpose at that time. In this paper, the new raw tea cakes made in one year are described for purchase.
The purpose is to make a distinction: first, try it early, don't store it. Second, early adopters can be adopted immediately, and those who have changed rapidly in five to seven years. The third is tea suitable for long-term storage.
There is no obvious boundary between the three, or because consumers' personal taste evaluation is too different, it can only be regarded as a suggestion, not a norm.
Distinguish between raw tea and cooked tea
The theme of this paper is to discuss whether raw tea is suitable for tasting or collection, so we should first distinguish raw tea from cooked tea to avoid misunderstanding by consumers. However, some tea products are naturally produced by light fermentation or process failure.
Raw and light fermentation, so tea products are easy to confuse consumers. This kind of tea is completely identified by experience and entity, and it is difficult to describe it in words, so I won't go into details here. There are also some tea products that are put into wet storage because of uneven fermentation in the original process or mixing with old tea seeds.
Or because of the uneven moisture in the wet warehouse, there are yellow, red and black hard leaves at the bottom of the leaves, which tea merchants and consumers often mistakenly think is that the living and clinker are mixed together; There is no way for state-owned factories to mix raw clinker. Due to the misjudgment of insufficient information, modern private tea factories came into being.
The practice of mixing raw and cooked food.
Raw tea cake
Technology: After fresh leaves are picked, they are de-enzymed, twisted and dried, which is the raw loose tea. And then press forming to obtain the pressed raw tea product. Color and aroma of tea cyanine: Tea cyanine is mainly green to dark green, and some of it turns yellow-red.
. Usually, the newly made tea cakes are not obvious in taste, but they will be sweet and fragrant when dried at high temperature. Taste: strong and high. In case of high temperature, perfume tastes sweet and thin, slightly astringent. Such as green tea in Taiwan Province province.
Soup color: mainly yellow-green, turquoise.
Leaf bottom: the newly-made tea product is green, ......
Please answer in a popular way. How does Pu 'er Palace tea taste? A vague answer
Palace is only the grade of raw materials for Pu 'er tea. Whether Pu 'er tea tastes good or not is not only determined by raw materials, but also related to technology, storage and brewing. Palace materials refer to picked flower buds. You have been drinking tea for 7 years. I suggest you go directly to drink Pu 'er tea. Since you like aroma, tea in Yiwu area is probably suitable for you.
Palace is only made of buds, just like ordinary cooked tea, but slightly sweet, but not resistant to soaking. 100-200 357g of Pu 'er tea is about the same as the ration, not much better, not much worse.