1, the reason of tea production season itself: Smoked tea can be said to be ubiquitous in rainy season tea. This is related to the rainy days in Yunnan in summer. It rains for several months in summer, and the rain also brings vitality to the tea garden, and the tea grows fat and fast. Therefore, in the rainy season, tea leaves are often picked in the rain or will be picked if the rain doesn't work at all. It can be said that natural rainfall is the main source of smoke smell.

2. Reasons in the process of processing: Many tea-producing areas in Yunnan are backward in economy and have limited processing conditions. They are all fried in iron pots, some stoves are not very tight, or the firewood burning mouth of the stove hall is located in the house. When tea leaves are fried, pouring smoke into the pot will also cause smoke smell. Moreover, tea absorbs odor more easily. Especially on rainy days, the smell of smoke is heavy. Will pour down. The fried tea smells like smoke.

There are fire pits in many places in Yunnan, which are popular for airing. Once it rains continuously in summer, if there is no special green-drying greenhouse, tea leaves will be taken to the fireplace to dry, and the tea leaves dried by the fireplace will inevitably smell of smoke.

Why is the spring tea of Pu 'er more fragrant and less miscellaneous, while the tea in rainy season smells heavy? The above three points can basically explain the main reasons for the source of smoke smell. The best solution is:

1, try to avoid the green tea getting wet with rain. The rainy season in Yunnan for five months in a row. It rains almost all the time, accounting for 80% of Yunnan's tea production in these five months)

2. Improve the technology and equipment for fixing Pu 'er tea.

3. Build a special sun-drying greenhouse for Pu 'er tea.

Many people are not used to the smell of smoke, so they can try to use an older teapot instead of a bowl when brewing Pu 'er tea. The smoke smell of the teapot is basically weakened by 2/3, and sometimes the smoke smell is basically not felt. At the same time, the taste of tea is very pure, and it will be better to return to Ganshengjin. Of course, with the passage of time, the smell of smoke will gradually fade away, and tea will taste better at that time. So tea lovers don't have to worry.

On the other hand, because of the bad weather, tea leaves can't be tanned by the sun in rainy days, and the smoke absorbed during fire roasting runs through the whole drying process of tea leaves, so the smoke also penetrates into the bone marrow of tea leaves, and the smoke can't be discharged naturally, even if it is pressed into raw cakes. According to the national standard of Pu 'er tea, even Pu 'er tea can't be counted, because it is not sunburned.

There is also a case of man-made smoke smell, the reason is to make Pu 'er new tea have a good taste. You can drink it as soon as you leave the factory. Of course, this kind of yancha usually appears in the tea of tea farmers. Large-scale production, such as primary production or tea factory, is usually dried by a dryer. Because the smoke is well isolated, you won't smell the smoke.

It is the main feature of Pu 'er tea to return to sweet and promote fluid production. Although other kinds of tea also have the phenomenon of returning to sweetness, they are not as long as Pu 'er tea.

Body fluids, saliva and body fluids are saliva secreted by the mouth. In traditional health care in China, saliva is the supreme treasure, and it has the reputation of "life-prolonging syrup". According to modern medicine, saliva contains many beneficial components, especially in promoting digestion and enhancing nutrient absorption. Healthy people and energetic people have enough saliva in their mouths; I always feel thirsty and my throat is locked. There must be something wrong with my body. Drinking tea and soup can not only moisten throat, nourish mouth and life, but also enjoy the spiritual mood of drinking tea. Pu 'er tea is a kind of big leaf tea, which is rich in ingredients and has a strong function of promoting fluid production. Its main feature is promoting fluid production. Pu 'er tea is also divided into three grades:

1, fluid production in both cheeks

After tasting tea soup, the oral mucosa naturally secretes saliva. According to the general experience of tasting Pu 'er tea, those new teas, or those that have been aged in Chenfang for less than 30 years, are all caused by "two cheeks producing saliva". The cheeks refer to the inside of the mouth, that is, the left and right cheeks. The saliva produced by the cheeks is usually more and thicker. This kind of body fluid will feel rough and urgent, and sometimes too much body fluid will lead to light mouth and excessive saliva.

Most fresh Pu 'er tea products produced in border teahouses or aged for a short time will produce saliva on both cheeks. For example, Liaofu loose tea in northern Vietnam, Hongtaichang Pu 'er round tea in Thailand, some Guangdong Pu 'er round cakes, and 7562 brick tea, Yinhaotuo tea, Guang Yun tribute cakes and some green Pu 'er tea products. If you sweat too much, lose too much water in your body and feel thirsty, you'd better drink Pu 'er tea with saliva on your cheeks, which has a particularly good effect of quenching thirst and relieving loneliness.

Among the ingredients contained in tea, some ingredients such as tea tannin can stimulate the close convergence of the inner wall of the mouth, form a astringent feeling and produce saliva. However, not all astringency will produce fluid. Some inferior teas are very astringent, and they always feel that the inside of the mouth is curled up, and the muscles on both cheeks are as uncomfortable as spasms and will not produce fluid. This astringent taste, which can't produce saliva, is called "astringent but not open", causing dry mouth and badly locked throat. Even with a strong thirst, I don't want to drink tea in my throat.

2, tongue body fluid

Generally, ten years' good Pu 'er tea can achieve the effect of producing saliva on the tip of the tongue. After the tea soup is swallowed, the saliva in the mouth is slowly secreted, but it is not as urgent and intense as twice shedding, and it feels much softer and smoother! Then you will feel that the tip of your tongue is very wet and smooth, as if you are constantly secreting saliva, and then it will flow to the mouth on both sides of your tongue. Like a piece of dry ice on the stage, milky white soft smoke rises slowly and diffuses all over the stage. The artistic environment of tea tasting is better than cheeks besides the physiological feeling of quenching thirst and relaxing. From the wildness and roughness of the cheeks to the gentleness, gentleness and delicacy of the tongue, it fully shows the most concrete beauty of the history of Jin Catechu.

There are quite a few Pu 'er teas that can produce saliva on the tongue. For example, Tongqing Round Tea, Jingchang, Jiangcheng, Dingxing and other round teas, Fulu Gongcha, and the earlier Pu 'er tea products of China tea enterprises such as Yin Hong and Luyin all performed well in promoting liquid.

Theoretically, saliva is secreted by the inner wall of the mouth and the root of the tongue. The tongue is responsible for the function of taste and should have nothing to do with fluid production. In fact, for ordinary Pu 'er tea drinkers, the phenomenon of tongue-surface fluid production is confirmed by empirical facts. How to create the feeling of birth fluid on the tongue surface is a very interesting problem.

3, the bottom of the tongue

Generally, when drinking a drink normally, the liquid is sucked into the mouth and slides into the mouth from the tip of the tongue. A small part slides down from the tongue to both sides to contact with the gums, and most of them slide back from the tongue to the throat. The liquid stays in the oral cavity for a short time, and the oral contact area is not large. This quick and hasty drinking method is called "Niuyin" when drinking tea and "Cheers" when drinking! Therefore, it is often considered that "drinking" and "drinking" are both acts of wasting good tea and wine, and their mellow and sweet taste is like floating clouds in space, which is difficult to enjoy.