The aroma is more than a bitter. Is such a fragrance -type big red robe normal?

丨 This article is original by the rock tea class of Xiao Chen tea

丨 First of the People's No.: Xiao Chen Tea

丨 Author: Li Mahua

"1"

Some tea friends said that he drank a fragrant red robe.

After drinking, it feels like a word -bitter.

Use the purple sand pot to brew, 8 grams of bubbles, add the soup after adding the water. I haven't drank rock tea before, and most of the green tea. What I do n’t think is, how can the fragrance -type big red robe be so bitter?

Once again, I saw the fragrance Dahongpao.

According to the position of twist, it is not advisable to distinguish the fragrance and fragrance classification in the rock tea circle.

After all, rock tea is roasted.

According to the difference in fire skills, it is divided into light fire, medium fire, and foot fire.

From the perspective of which angle, there is no set of fragrance and fragrance classification of Tie Guanyin.

Blindly copying, moving hard, only the soil and soil is dissatisfied.

As for why the new tea friend felt very bitter after drinking the big red robe.

The possibility behind it is boundless.

"2"

The poor quality rock tea is of course bitter and impatient.

If this big red robe, just buy a low price at a low price of about 9.9 yuan in the live broadcast room.

Or, it is a full version of packaging, the price is very affordable.

I do n’t know the mountain field, the manufacturer, and the year, but just printed the three bright characters of the “Dahongpao” on the bubble bag.

That situation is obvious.

For the first time I test the water tea, choose such a tea that does not guarantee such a quality, and will definitely leave a heart abused tea drinking experience.

Or astringent mouth lock your throat.

Or the smell of smoke is strong.

Or the bitter taste is extremely heavy, it can't be opened ...

The risks of the above -mentioned bad tea flavor are very risky.

"3"

I have seen someone covering up.

"The fragrance -type big red robe is because the tea soup will be bitter because the tea soup will be bitter. If the fire work is roasted, the tea taste will naturally be cooked ..."

The previous words can only be believed in half.

After the rock tea experiences high temperature roasting, it can indeed reduce the bitterness.

The principle is as follows. The bitter sources of bitterness inside the tea are related to caffeine, camelline, and cocoaine.

However, the bitter substances led by caffeine are easy to break down.

During the high temperature charcoal roasting process, the bitter water inside the rock tea will be further separated.

On the side and door frame of the charcoal baking room, white crystals can often be seen.

In a sense, it can be regarded as the incarnation of "bitter camellia" inside the tea.

As the degree of roasting deepen, a large amount of bitter substances inside the tea will gradually dispersal, and the taste of tea soup is getting softer, smooth, sweet, and moist, and it is no longer frivolous in the past.

At the entrance of the tea soup, there is no need to worry about it, so you can taste the strong stimulus of "mouth".

Considering this, there is a saying in the rock tea circle.

Baking fire can make individual bitter and heavy tea, which improves the taste of tea, but after all, it is not the cure.

Although the bitterness can fall, the inferior tea with insufficient congenital tea flavor cannot roast glycol, full, and mellow soup.

With the mellow soup, it can quickly distinguish between the two.

"4"

Some people will think that the flavor of the fragrance -type big red robe is the same.

"Freshly fragrant rock tea with light fermentation and baked fire should not be emphasized when drinking tea, but it is not fragrant."

I think that this type of rock tea is stunning enough, then everything is good.

Is there any incense? This is obviously the fallacy of the rumors!

No matter how light fires and fires are, rock tea is seduced by heavy water.

The tea taste is thin, and the bitter rock tea, even if the tea fragrance "catch people", it is not advisable to smell the fragrant.

Besides, those rock tea with thin tea taste and strong aroma.

Looking at the tea fragrance of rock tea, it is not just to look at the richness of the aroma, but to see if the tea fragrance is calm.

Someone in the previous paragraph shared his habit of smelling incense when drinking rock tea.

"I never deliberately smelled the incense, because the aroma of good rock tea is sinking, the leaf bottom and water fragrance, the tea aroma feels more comprehensive."

Twist does not recognize it, covering incense, water fragrance, hanging cup fragrance, leaf bottom fragrance, and dry tea fragrance.

Many places smell incense, and the fragrance is different, which can reflect the multi -faceted aroma of rock tea.

But the aroma is calm, but it is very specific.

The aroma of high -quality rock tea will not be fluttering.

When you are drinking a clear red robe, if you find the tea fragrance and the aroma are frivolous.

That is, at first glance, it was particularly fragrant, but there was no obvious aroma in the leaf bottom and soup.

This kind of tea is only on the surface of the rock tea that has been kung fu. The inner tea taste is insufficient, and the quality is very inferior!

If a bubble fragrance is a big red robe, there is a high fragrance, but the aroma is not "stable" at all.

In this state, it can be speculated that the raw materials of this tea are mainly the raw materials of the tea.

The rock tea of ​​rock tea cannot be reflected in half of the words.

"5"

The novice drinking rock tea is indispensable and slowly adapt.

Tea guests who used to drink green tea before, I tried to drink rock tea.

Those who can accept it all at once are a minority.

Excluding the quality of the tea itself, if you still feel that the rock tea is generally bitter, very strong, and not used to drinking.

This has to be returned to taste adaptation.

On the production process, rock tea is indispensable.

No roasted fire, no rock tea.

There is no so -called fragrance classification of rock tea. In addition, the tea taste and green tea of ​​Dahongpao are completely different.

Drinking green tea, expensive and refreshing.

But the taste of Dahongpao will be more sufficient, and the tea tastes mellow.

After roasting, the rock tea flavor can still be retained.

However, the tea is fresh and the taste of tea is definitely not simpler than green tea.

For this reason, if you are "not used to drink", you think that rock tea is very bitter.

That's another problem that is in front of it -the bitterness of the tea soup.

If it is bitter and astringent, the bitter taste is strong, and hard -working, the tea is drinking, and the tea taste will not dissipate slowly within a few minutes.

This kind of suffering is obviously not necessary.

Assuming the moment of the entrance, the bitterness feels obvious, but after a while, the bitter taste passed by, and it was full of sweet tea, fragrant lips and teeth, and throat.

In encountering this kind of bitterness that can resolve the dissipation in time, there is no need to complain too much.

"6"

Considering the identity of the novice, when I first started drinking Dahongpao, I felt the tea taste was very bitter.

In addition to drinking itself, it is also related to brewing experience.

Tea is "hand -born" and is sparse. In the past, it has been made of green tea with glass. Tea guests who have not tried with teapot and brewing kung fu tea with bowls, the process of pouring tea is generally unsatisfactory.

Tea movement, babbling.

Tea soup is slow, and the soaking time of Dahongpao will be increased.

In this way, the taste of tea is soaked and the taste of tea soup is thick and bitter.

For this kind of "brewing bitterness", there is no other way. It is the king to practice tea.

When drinking tea, in order to distinguish "brewing bitterness" and "inferiority", the method is not difficult.

Good tea with sufficient internal texture, even after being stuffed and bitter, will not have no advantage.

Although the tea taste is strong, the soup feels thick and full, and the slurry feels obvious.

At the same time, after drinking tea, the lips and teeth are fragrant, return to sweetness, and lasting longevity.

The suffering of inferior tea is really suffering.

In addition to suffering, it is still suffering.

After a strong bitter taste, I ca n’t change the sense of mellow soup, return to Gan Shengjin, and the taste buds comforted by the lasting incense!

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Chen Chen, the aunt Chen of Xiao Chen, the columnist, the original innovative media of the tea industry "Xiao Chen Tea" the main pen, and has published the Bai Tea monograph "White Tea Taste". From 2016 to 2020, more than 4,000 original articles have been written.

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