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:
The musty smell is the bad smell of things, which is generally irritating, irritating and uncomfortable to drink! 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,
Heap flavor is also more exciting, but the difference between drinking musty flavor is that we can drink aroma in heap flavor, 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 advertised strong throat rhyme and raised the price of tea.
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. The taste is soft and natural, the musty taste is exciting, and it is not smooth and unnatural. 3. Tea soup:
Weichen tea has a smooth entrance and naturally has no odor. Moldy tea stimulates confusion and is 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. ....................