How to identify ancient tea?

This is one of the important keys to identify ancient tree tea. How high and deep the tree is, how deep the roots of different tea trees are, and how different the soil environment is, the nutritional components are different. Ancient tree tea can obtain mineral components in deep soil, which can reflect the uniqueness of each mountain. There will be a big gap between high altitude and low altitude, such as the honey fragrance of Ailao Mountain and the delicate and smooth soup, the fruit honey fragrance of Wuliangshan, and the perfect tea with both rigidity and softness.

Be sure to choose the one with strong and lasting fragrance, unique fragrance and stable fragrance. Steady fragrance means that when making tea, after the first sip of tea soup is poured out, you can smell its fair mug fragrance, whether it is rich and heavy. It is difficult for Taiwan tea to present this fragrance perfectly in fair mug, especially the heat, warmth and coldness after the cup is cooled, and the durability of the fragrance at this time. The more stable the fragrance, the richer the endoplasm.

fragrance

The "sweet" here refers to the direct expression on the tongue after the entrance, and must not be confused with Gan Hui. The sweetness of ancient tree tea is generally elegant and sweet, which is often concealed by Gan Hui. When you drink tea for a certain period of time, you can slowly separate the tastes and enjoy them, so it is difficult for new tea drinkers to taste them.

Millet, flour and sugar porridge

Soup is the second key to identify the abundance of endosperm. The reasonable technology of new tea in those days was not golden yellow, but mostly yellow-green, which was not necessarily completely transparent. New tea needs two or three years of "standing" period. After the first three to five years of transformation, most of the ancient tree tea and tea leaves are Huang Liang and golden yellow with bright colors. The tea soup has strong sticky feeling, remarkable thickness, rapid and full recovery, mild bitterness, fast melting speed and full activity, and lasts for 20-30 minutes. Persistence: Tea leaves are still stable after 8- 12 soaking, aging quickly in the later period and high collection value. If the quality of Taiwanese tea is insufficient, the performance of tea soup will be weak. This feeling can be carefully compared and tried.

Gan Hui Jinsheng

Returning sweetness and promoting fluid production are the basic tastes of tea. The sweetness and salivation of Taitai tea are faster, but the durability is poor. Generally, it begins to weaken after 6 infusions. The taste of ancient tree tea is relatively stable, fast and lasting.

Suffering

Bitterness is also the key to identify the quality of tea. Bitterness is the nature of tea, and any tea has it. Mainly bitter with sweet, astringent with fluid, civilized and fast. There may be two main reasons why bitter tea can't melt: first, the tea tree is young and tender, and it absorbs less nutrients from the soil; second, it tastes light and its bitterness is particularly prominent; The other is to fertilize tea trees, especially urea, which can quickly promote growth, but it will quickly change the soil structure, and the alkalinity in the shallow soil that platform tea can only absorb will be strengthened, so it will increase the bitterness.

According to the above two reasons, we can tell you that bitterness is definitely not the taste of tea, nor is tea very exciting, and it will not be exciting after a long time; Others say that you can't make tea without suffering, which is worth discussing. Bitterness is the original nature, and it can also be said that it is the shortcoming of tea. After all, no one wants to "suffer more" these days, right? Let's teach you a practical identification method. Leave a cup of tea soup when drinking tea, and drink it when it is cold. Bitter taste will increase, but tea fragrance, sweetness, salivation and sweetness are still there. This is the expression that ancient tree tea is rich in endoplasm and stable in tea quality.

Throat rhyme

Throat rhyme is another key to distinguish ancient tree tea. Throat rhyme is the kind of cool and comfortable feeling formed in your throat, which will make your breathing particularly smooth and comfortable, and also form the feeling that your throat will be sweet and the fragrance will last for a long time. This charm will be brought into your mouth with your breath when you breathe. At this time, you will have the illusion that "how can my throat taste sweet?" The reason why throat rhyme is produced is that the quality of tea is rich, and the taste of tea soup will accumulate and release in the throat after drinking it. Platform tea has been released without accumulation, so it can't form a throat rhyme. The throat rhyme of ancient tree tea can last for 20-30 minutes after drinking tea. The longer the throat rhyme, the richer the endoplasm. But if you want to collect, it is not enough to collect, but also depends on the gender of tea: persistence and stability.

Persistence and stability

Simply put, it is the foam resistance of tea. The dosage of raw tea is generally 6-8g, and accurate weighing and soaking methods are standard. The utensils used are at least porcelain bowls, glass fair cups and thick-walled tea porcelain cups, and mineral water is used when making tea. After the water is boiled for the first time, it is kept in a small boiling state. Generally, we use an induction cooker or microwave oven to boil water, which can keep boiling continuously, and the time for cooking soup each time is 10 second. Cover the bowl when you wash underwater.

When drinking, if you find that the taste on it has weakened in any bubble, it proves that the duration of this tea has reached here. Comparatively speaking, the foam resistance of common platform tea is slightly worse than that of ancient tree tea, and the taste will be obviously weakened after 6 infusions. Ancient tree tea can last for more than 8- 10, and better tea can last for more than 12. Persistence determines the stability of tea. The longer the duration, the higher the stability. Through continuous identification, the stability of tea can be obtained. The higher the stability, the more valuable the tea is.