Oolong tea review: see section color wet dry fragrance products

Oolong tea review: see section color wet dry fragrance products

Oolong tea is the specialty of Fujian, the initial system of workmanship, quality and performance of many factors, tea review also more complex. At present, the sensory evaluation of tea quality of tea is still as important means of identification, it is divided into Maocha review and fine tea review. Maocha is the fresh leaves of a certain size by the primary processing of primary products of tea. Taiwanese Oolong Tea Maocha is done by the young fresh leaves, fixing, rub the initial drying process, etc. made of ten tea.

Oolong Maocha review score of dry and wet look to see which color dry look to the cable-based, an appropriate combination of clarity; wet look to taste the main aroma, an appropriate combination of Securinega "do green" level and "soft" level.

Oolong tea dry Comment: curl bar, was "Po-color" for the top grade

The cable is with certain types of dry tea appearance specifications, Taiwanese oolong asked curly strip, which is mainly formed in the package kneading process, the current package are mostly manual kneading, but also machine plastic. Package broken leaf cells than rubbing, so Maocha beautiful color glossy increase in brewing, but also to bar rolls up the beautiful appearance of tea, which is the traditional style of Taiwanese oolong tea form. Production process due to different bar with curly, straight flat, spiral-shaped in different forms.

There is a variety of fresh leaves of tea Maocha colored material, such as chlorophyll, carotene, lutein, anthocyanins, etc.. Because different levels of different content and process, Maocha color variety, such as bananas color, Ivory, Green Brown, Ukraine oily, blue green, brown ink and so on. Among them, the banana-color high-tea aroma, Ukraine polish tea diethylene glycol-resistant foam, both the senior brown.

Southern Fujian oolong tea, spring, summer summer, autumn tea significantly different color. Gradually increase in spring temperature, sunshine appropriate, suitable water wet, nutrient accumulation of tea a long time, the upper and lower leaf shoots similar tenderness, holding good flexibility, protein, flavonoids content was high, spring tea color are more oily, more mellow taste.

High tea in summer temperature, sunshine intensity, tea growing fast, easy to aging, Ya Tou small, old or young leaf shoots up and down big difference, high levels of polyphenols and anthocyanins, while protein, low content of flavonoids, so summer tea color are more boring, bitter Sauvignon.

Autumn tea growing season temperatures decreased gradually shorter sunshine, less rain, the weather dry, hampered the growth of tea, easy to form on the leaf folder, Maocha gray color mixed, red-chip and more tenderness appropriate autumn tea was "bean color." Autumn tea aroma higher Shaodai green gas, intolerance bubble.

Oolong tea is highlighted in red color, Yun Liang, were "treasure-color" who (meaning the color is like treasures, mainly referring to the green tea color Zesha oily and shiny with a fresh sense) for senior tea, vice versa, times.

Wetlands assessment Oolong tea: 3 bulbs smell, smell and taste go mellow

Leaves aromatic substances in the material basis for the formation of aroma. Leaves in the aromatic substance is mainly aromatic oils, but the protein, amino acids and polyphenols in tea such as the changes have a greater role on the aroma.

Oolong tea each species has a special aroma. Even the same species, because of geographical environment, the standard hand Abstract phases of culture, the different seasons, but there are differences in aroma. This fresh leaves of various aromatic substances related to the different composition ratios and contents.

Green tea fragrance and make the largest fermentation degree of relationship, fixing, baking, etc. have a significant impact on the aroma. When we identify the main aroma is different than that of pure, high and low, long and short.

Oolong tea aroma in the review, the main smell the aroma of the lid, the first fragrance olfactory bulb level, there is the same as gas; second fragrance type olfactory bulb, or a variety of categories of fragrance, aroma attention characteristics, thickness of the long and short, heavy and mellow level as well as the same gas; third fragrance lasting olfactory bulb level.

Taiwanese Oolong tea production areas, varieties, each variety has a unique aroma, taste. The same varieties in the mountains, plains, due to different climate and soil, not the same flavor characteristics. Therefore, only with the local species, and all varieties of flavor characteristics, the Hong region to learn more. Once such a long yellow rock in Romania, Chengguan, long pit, sword fighting in different places, its Maocha color, fragrance style vary. Tieguanyin long leather in Hu Qiu Shi Hua Hang and Cheung do not quite the same style.

Tea is the drink, taste the merits of the economic value reflects the level of tea. There are shades of tea, alcohol bitter, astringent Shuang divided the one hand, a different taste flavored with fresh leaves in the content and proportion of the material, on the other hand with the middle of primary processing of tea material change in the appropriateness of related. Where do green tea aroma and taste of the formation of the key processes.

Oolong tea flavor, with mellow, Chun Nong, sweet alcohol, freshness and sweet, mellow, light, bitter, blue cloud, red cloud, etc. to describe. High tea requirements mellow, sweet and pure, anti-foam.

Tie Guan Yin has a unique style. Tieguanyin unique flavor varieties known as "Melody", usually "obvious, that" to express. Phonological Tieguanyin requirements were high, after the back entrance of micro-Gan heavy and mellow feel pain.

Oolong tea aroma and taste, not all terms used to describe the quality of tea is good or bad, so often, "micro, slightly, slightly, more, less, yet" and adverbs to express different levels.

Oolong tea soup they asked HUANG Mingliang clear, avoid muddy.

Soft and bright tea infusion is required. Pour the tea infusion in water storage plate, according to tea old or young, uniformity, leaf fertilizer quality thin case, the color bright and dark, deep red edge, state of the shape of leaves, leaf sheets can expand the extent of hand-made on a number of reasons, but also Variety purity can be seen, the acquisition and acceptance level of the classification into the plant, which is an essential factor in the review.