Why then fried Oolong tea is undermining Hong enzyme reaction

Oolong Why so good? Fried tea is undermining the process of enzyme reaction while oolong tea is the process of fermentation reactions Therefore, green tea is pure fragrance of tea, oolong tea is a chemical reaction in the aroma, leading to chemical reaction on the premise that physical acting. Is not the same with the black tea, oolong tea, fermentation time control, odor control standards is to stop the fermentation aroma height stage time as the basis for - fixing.

The tea is a fragrance for the control purposes, the taste of control entirely from experience; tea aroma and taste is the pursuit of mix. Therefore, the mixed aroma of taste different in different people come to drink, do not feel the same. Imposing only become colorful tea culture.

Principle on a kind of tea should be made available to different tea.

However, the growth of individual species because the leaves are not the same: if Tieguanyin large and thick leaves, leaf leaf growth, in the absence of a certain size a long time, the leaves are too brittle, so not suitable for green tea, black tea, but should be able to do, Tie Guan Yin is not only a higher value.

Longjing tea Bud tip growth is good, and so long that when the leaves not so sweet, so not suitable for tea, but should be able to make tea. Fujian Tea can do many of the green, blue, red, flower, black tea, and what price to do a good tea.

Oolong tea varieties Hong with related species occur in different aroma characteristics are different. In addition to varieties of factors, researchers found that with the growing environment, but also related with the season. Production process of drying green, rocking, complex aroma of baking are affected. Blue sun to evaporate water, for the purpose of activating activity. With evaporation, the fragrance is easy to overflow. Generally sun to "bow" (tip ptosis), drying out the flavor. Drying too far will affect the aroma of rocking the emergence of enough sun appears green flavor of Health. Rocking, damaged leaf edges, so that leaves the edge part of the damage, oxidative polymerization of polyphenols, some of them free aroma components.

The severity of impact of tea fermentation is the key to concentration is the key cause aroma style, we often say floral fragrance is the result of light fermentation, longan, ripe fruit is the result of re-fermentation. Streak of tea but also low temperature baking complex, also contributed to the high aroma of the reasons for Meaningful