How to taste the taste of pot-stewed vegetables? Actually, I don't know how to say it, but the taste of pot-stewed vegetables is very special, with endless aftertaste and special fragrance. ˇ)
How to taste tea and green tea is roughly as follows:
1. Choose high-grade and exquisite famous green tea, generally choose glass or white porcelain cups to drink tea, without using a lid, to increase transparency and facilitate people to taste tea and see their posture; The second is to prevent the tender tea from being boiled and losing its fresh color and flavor. As for ordinary green tea, because it is not to taste tea, but to quench your thirst, or to have a heart-to-heart talk over tea, or to eat snacks, or to chat about friendship, you can also choose a teapot to make tea. The so-called "young teacups make tea, and old teapots make tea".
Second, sanitary ware is to brew and clean the selected tea sets with boiling water one by one to clean the utensils and increase the interest of drinking tea.
Third, tea viewing For delicate and famous green tea, tea viewing is usually carried out before soaking. When tasting tea, first take a cup of dry tea and put it on white paper, so that the drinker can appreciate the color and shape of dry tea first, and then smell the fragrance to fully appreciate the natural charm of famous green tea. For ordinary green tea in bulk, the procedure of watching tea can generally be omitted.
Fourth, tea brewing for famous green tea, generally depending on the tightness of tea, two methods are used for brewing. One is pouring method, which is suitable for high-grade and famous green tea with compact appearance, such as West Lake Longjing, Dongting Biluochun, Mengding Gan Lu, Jingshan Tea, Lushan Yunwu, Yongxi Huo Qing, Cangshan Xueqing, etc., that is, boiling water at 75-85 degrees Celsius is poured into the cup first, and then tea leaves are put in, and the tea leaves will slowly sink. For high-grade and famous green tea with loose strings, the investment method is generally adopted, that is, the tea leaves are placed first and then poured into boiling water. As for ordinary popular tea, of course, tea is put first and then brewed.
Verb (abbreviation for verb) Tea tasting This is for high-grade and famous green tea. In the process of making tea, drinkers can watch the exhibition of tea, the change of tea soup, the dispersion of tea smoke and the final appearance of tea soup, thus enjoying the natural charm of tea.
6. Before drinking tea, we usually take the fragrance and smell as the guide, then taste the tea and appreciate the real taste of the tea. In addition, green tea is brewed for 2-3 times. If you need to drink it again, you have to brew it again. The taste of black tea
? When drinking black tea, we should also judge the quality of black tea from three aspects: color, aroma and taste. The quality of black tea is greatly influenced by the variety and processing level of tea trees, especially the taste of black tea is largely determined by the variety of tea trees.
? (1) The color of black tea
? The color of black tea is mainly during the processing. Tea polyphenols in tea produce colored substances called theaflavins, thearubigins and theabrownins with the participation of enzymes. Theaflavins are orange yellow, which has an important influence on the brightness of black tea soup. Thearubigins is orange-red, which is the main substance of tea soup. The content and proportion of colored substances in this improved variety have obvious influence on the color of black tea soup. During and after the brewing of black tea, the tea soup is particularly dark red, because theaflavins and thearubigins are constantly oxidized to form theabrownin. Some high-grade black teas, such as those from India and Sri Lanka, and high-quality black teas from Yunnan, Hainan and Guangdong in China, will have golden "Phnom Penh" on the rim of the cup after brewing, which is also related to the high content of theaflavins.
? (2) Aroma and taste of black tea
? The aroma of black tea is mainly sweet and fruity. Generally speaking, the aroma of Kung Fu black tea tends to be sweet; The aroma of black tea tends to be fresh and fruity. The aroma of high-grade black tea is rich and lasting, but it is not cool enough to resist the aroma of black tea, especially the rough smell of black tea. But the coarse aroma of black tea is not as obvious as that of green tea.
? The taste of black tea is different from that of broken black tea. Kung fu black tea has a soft taste and little irritation; Black broken tea has a strong flavor, fresh fragrance and strong irritation. Therefore, Kung Fu black tea is suitable for clear drinking, and red broken tea is suitable for mixed drinking. High-grade black tea is fresh and refreshing with a pleasant aftertaste. With the decrease of grade, the freshness decreases, the roughness increases, the content of tea soup decreases and the taste becomes weak.
Fresh-picked tea leaves become Pu 'er Maoqing after deactivation, rolling and drying. At this time, Mao Qing was charming, sharp, but incoherent. After making raw tea, it can be divided into "cooked tea" and "raw tea" because of different subsequent processes. After the pile is stuffy, it becomes "cooked tea". After a long period of storage, it can be sold when its taste is stable and clean, and the storage time usually takes 3 ~ 5 years. "Raw tea" means that raw tea is completely transformed into cooked tea by nature without going through the process of piling up. The process of natural maturation is quite slow, which takes at least 5 ~ 8 years.
How to taste tea? What kind of tea do you need to see? Different teas have different brewing methods. Black tea, Pu 'er tea and other teas are best covered with bowls or teapots, and green tea can be drunk with scented tea in a glass. You can look it up online.
The way to taste tea is green tea.
The first type: burning incense to get rid of delusion
As the saying goes, "making tea can cultivate one's self-cultivation, and tasting tea is like tasting life." Ancient and modern tea tasting pays attention to calmness. "Burning incense to relieve anxiety" is to create a peaceful and solemn atmosphere by lighting this incense.
The second way: the ice heart returns to dust.
Tea, pure and clean, is a spiritual thing cultivated by heaven and earth, and the utensils used for making tea must also be clean and clean. "Bing Xin De Dust" means scalding an already clean glass with boiling water to make the teacup clean and spotless.
The Third Way: Yuhu raises Taihe
Green tea belongs to bud tea, because the tea leaves are tender. If it is brewed directly with boiling water, it will destroy the vitamins in the tea buds and cause the boiled soup to lose its taste. Only 80℃ boiled water can be used. "Yuhu Yang Tai" is to pour water from a boiled kettle into a porcelain pot in advance, and keep it for a period of time, so that the water temperature drops to about 80℃.
The fourth way: Qing Palace welcomes beautiful women.
Su Dongpo has a poem saying: "Don't laugh when playing a poem, it's always beautiful." "Qing Palace welcomes beautiful women" means putting tea leaves into a clean glass with a teaspoon.
The fifth way: nectar nourishes lotus plums.
Good green tea looks like lotus seeds. Emperor Qianlong called tea "Runxinlian". "Sweet dew moistens the heart" is to inject a little hot water into the cup to moisten the tea leaves before re-foaming.
The sixth way: Phoenix nods.
When breaking through green tea, we should also pay attention to high flushing water. When flushing, the kettle rises and falls rhythmically, just like a phoenix nodding to a guest.
Seventh Road: Jasper Sinks Qingjiang River
After rushing into hot water, the tea leaves first float on the water surface and then slowly sink into the bottom of the cup. We call it "Jasper Sinks the Qingjiang River"
Eighth Road: Guanyin holds a jade bottle.
The story of Buddhism is that Guanyin Bodhisattva holds a white jade bottle in the field, and the nectar in the bottle can eliminate disasters and diseases and save suffering. Miss Tea Ceremony will present the brewed tea to the guests, which we call "Guanyin holding jade products" to wish good people a safe life.
Ninth Road: Spring Wave Flag Gun
This program is a special program of green tea art, and the hot water in the cup ripples like spring waves. Under the soaking of hot water, the tea buds slowly spread out, the sharp leaf buds are like guns, and the spread leaves are like flags.
One bud and one leaf are called flag guns, and the other two are called "sparrow tongues". Before tasting green tea, watch it in the crystal clear tea. All kinds of tea buds are swaying in the glass with the waves, as if the green spirit of life is dancing very vividly and interestingly.
The tenth way: the wisdom and understanding of tea fragrance
To taste green tea, you should see, smell and taste it. After enjoying the "Spring Wave Flag Gun", you should smell the tea. Green tea is different from scented tea and oolong tea, and its fragrance is more quiet and elegant. You must feel it with your heart, smell the breath of spring, and smell the mellow and unspeakable fragrance of life.
Line 11: The taste is caused by the blandness of China products.
The tea soup of green tea is pure, sweet, fresh, light and delicious. Although it is not as rich and mellow as black tea, nor as intoxicating as oolong tea, as long as you taste it with your heart, you will certainly be able to taste the pure, mellow, true and beautiful charm from the faint fragrance of green tea.
The twelfth way: pour yourself into endless joy.
There are three great pleasures in tea tasting. One is: it is a kind of enjoyment to enjoy tea alone in the face of green mountains and green waters or elegant tea rooms, to get in touch with nature and forget yourself.
Second: I'm interested in products. It is also a pleasure for two intimate friends to have a cup of tea, or say a word from the heart, but I can feel the harmonious heartbeat of the sacred unicorn.
Three words: all goods are wise. Confucius said, "Three people have a teacher." It is also a great pleasure for everyone to get together for tea, communicate with each other, enlighten each other and learn a lot of immoral knowledge from books.
After the first sip of tea, please ask the guests to make their own tea. Let us feel the endless fun of self-cultivation and taste life through practice.
How to taste coffee? No matter what kind of coffee is "hot", it is a necessary condition to taste delicious coffee!
Rinse the coffee cup with hot water to keep the coffee warm.
Before drinking coffee, a sip of ice water can help the coffee taste emerge clearly.
Let every taste bud of the tongue be fully prepared to feel the delicious coffee.
Sipping a sip of espresso and savoring it is a working art in life.
There are so many kinds of coffee beans imported and listed all over the world that people have no choice. Brazil, Colombia, Mexico, Guatemala, El Salvador, Cuba and Jamaica.
How to taste foreign wine? This depends on what kind of wine, brandy, three ice cubes, brandy glass with a little bottom, pure drinking method, mixed drinking is mixed with soft drinks, such as tonic water, Parisian water, lemonade, soda water, pulse. Whiskey, straight, whisky glass with a few ice, pour one third, mixed with red green tea, Jack Danny mixed with coke, or whisky glass with a bottle of ice. Tequila also has salt, lemon and ice. It's best to drink it pure. I won't introduce all kinds of cocktails. Pour the red wine into the decanter to sober up. Generally, red wine wakes up in 5 minutes, and it takes half an hour. Put champagne in an ice bucket, cool it, open it and pour it into a champagne glass. Half is enough. These are basic, not specific.
How to taste coffee? Knowing certain coffee terms before tasting coffee can not only help you express your understanding of coffee accurately, but also make your friends think that you are quite good at coffee and a coffee glutton.
Flavor is the overall impression of aroma, acidity, bitterness, sweetness and alcohol, which can be used to describe the overall feeling of coffee.
Acidity is a strong feature of all coffee grown in plateau areas. The spicy taste here is different from bitter taste or sour taste, and has nothing to do with pH value, but a fresh and lively characteristic that promotes coffee to play its refreshing and refreshing functions.
Alcohol is the smell of coffee left on the tongue after drinking conditioned coffee. The change of alcohol content can be divided into light, such as water to light, medium, high, fatty, and even some Indonesian coffee is as thick as syrup.
Aroma refers to the smell and aroma of coffee after conditioning. Bouquet is a less commonly used word that refers to the taste of ground coffee powder. Aroma is usually specific and comprehensive. The words used to describe the aroma are: caramel, roast, chocolate, fruit, grass, malt, rich, rich and spicy.
Bitter taste is a basic taste, and the sensory area is distributed at the root of the tongue. The bitterness of dark roast is deliberately created, but the most common bitter reason is that coffee powder is used more and water is used less. Pain is not the consent word of acid.
Weak coffee grown in lowlands usually tastes very light and tasteless. Coffee powder is insufficient, and coffee with too much water will have the same weak effect.
After salty coffee is brewed, it will produce salty taste if it is overheated. The coffee in some coffee shops belongs to this taste. Coffee is a mood. Different coffees and different moods bring you different feelings. Drinking Cubita is a rare enjoyment, and you can also match your own coffee according to different moods: but on a sunny morning, a cup of homemade black coffee brewed with coffee beans; In the afternoon when the drizzle is silky, a cup of lazy mocha; Starry night, a cup of rich cappuccino, accompanied by some favorite music, tapping the keyboard in front of the computer to sort out the mood. This feeling is called happiness. Generally speaking, coffee should be tasted with heart and experienced.
How can I taste red wine? Experience is the mother of wisdom. Only by slowly tasting wine from low to high price can we know the difference between good and bad. I don't know how to say it.
How to taste brandy The first step in tasting brandy is to raise a glass to Mei Qi to see the clarity and color of brandy. Good brandy should be clear, bright and shiny, with golden or deep golden color.
The second step of tasting brandy: smell the fragrance of brandy. The aroma components of brandy are very complex, including elegant grape variety aroma, strong oak aroma, ester aroma and aged aroma obtained during distillation and storage. Because people's sense of smell is particularly sensitive, when the nose is close to the glass, you can smell an elegant fragrance, which is the front fragrance of brandy. Then gently shake the glass, and the unique fragrance of brandy will be emitted, such as linden flower, grape flower, raisin bud, pressed grape residue, violet, vanilla and so on. This fragrance is delicate, elegant and rich, and it is the lingering fragrance of brandy.
The third step of brandy tasting: this is the most important step, and it is the entrance tasting. The aroma components of brandy are very complicated. There are pungent taste of ethanol, slightly sweet taste of monosaccharide, bitter taste of tannin polyphenol and slightly sour taste of organic acid. Good brandy is sweet, sour and delicious, and all kinds of stimuli are coordinated and complement each other. Once it touches the lips, it is mellow and flawless, with endless aftertaste. The taste buds on the tongue and the feeling of oral mucosa can distinguish the quality of brandy. In the first bite, dip a small drop with the tip of the tongue, let it spread all over the tongue along the tip of the tongue, spread in the mouth and then enter the throat. In this way, you can appreciate the wonderful characteristics of brandy: harmony, mellow, sweet, moist, delicate, plump, long and mellow ... You can take a little more in the second bite, and you can further appreciate the unique feeling of tenderness, smoothness and mellow.