Taozi said that to judge the aroma of tea, you need to smell the high temperature, medium temperature and low temperature aroma of tea - after the tea vessel is separated from the tea soup, the aroma left on the inner surface of the tea vessel will change, the temperature will become lower and the aroma will become stronger, especially the cup lid and cup.

The low-temperature fragrance at the bottom can expose the flaws of the fragrance.

At this time, she was holding Jin Junmei's tureen, gently passing it in front of her nose.

Jin Junmei has become very popular in the past few years. These types of Jin Junmei are all obtained from the tea farmers in the production areas. They have different qualities. If you drink several types of Jin Junmei at the same time, you will be able to distinguish the difference.

Dai Aiqun said that the aroma of some dry tea and tea soup is very light, but the low-temperature aroma at the bottom of the cup is extremely long, strong, beautiful and attractive. It is almost certain that you have encountered a good tea.

The most difficult thing to talk about is flavor, fresh or muddy, strong or scattered, elegant or vulgar. This is related to taste, smell and even vision and touch, but it is not exhaustive by taste, smell, vision and touch, but meaning and meaning.

Feelings on a spiritual level.

“Generally speaking, tea products from high-altitude tea gardens have a clearer flavor than those from low-altitude tea trees; wild tea trees produce products with a higher charm than artificial tea gardens; in the same tea garden and processed by the same person, tea picked early and young is better than tea picked later and older.

The aroma is light, and people who don’t know tea think it is bland and not unpleasant, but it actually has a good flavor." He held the last Wuyi rock tea in his hand, drank the second brew, and nodded in praise, "This is what I drank today.

The most flavorful tea. "In fact, the tea in his hand is Lao Cong Narcissus.

Adults and children have different understandings of tea.

Adults and children have different understandings of tea.

Liu Junxian's happiest thing is to take his children to drink tea. He has organized a "Chinese Tea Culture Children's Inheritance Class" at the Qinghe Youth Activity Center in Haidian District, Beijing. Now the intermediate class has graduated, with 9 students per class, aged between

I am 11 or 12 years old and have been learning tea from him for two years.

"Don't underestimate these children. Their level of tea drinking is higher than that of many adults. Children have the most natural understanding of taste. They will not be trapped by the reputation of tea. They are better able to taste the quality of tea." Liu Junxian said.

Two days later, we invited a tasting group from the children’s group to do a tasting.

The results of the tasting are similar to those of the adult group, but the biggest difference is: the adult group is more picky and demanding, with generally lower scores; the children's group is more natural and kind, with every tea scoring very high.

In their minds, every tea is good and good.

This result is closer to the theme we set.

In a classroom in a bungalow, eight children dressed in dark red Chinese clothes drank respectfully.

They have their own way of reviewing.

Jingshan Tea has a sweet corn flavor, Guzhu Purple Bamboo Shoot has a hay flavor, Bamboo Leaf Green has a tomato flavor, and Pujiang Bird's Tongue has a sour flavor.

Biluochun has a "burnt beer smell", Jin Junmei has a burnt sweet potato flavor, and the other Jin Junmei has a roasted purple potato flavor... When scoring the tea, Yang Meng asked me: What's behind the score?

Can there be a decimal point?

I think the taste of this tea is a bit low at 35 points, and a bit high at 36 points. Can I give it a 35.5? I said yes, no problem.

Fourteen types of tea come from afar, including West Lake, Huangshan, Sichuan, Wuyi, Tongmuguan...

Now they have removed their trademarks and packaging, and we have prepared a quiet afternoon to meet them.

Tasting tea, good tea is a kind of encounter. Good tea is a kind of encounter. Everyone is sitting upright.

Liu Junxian sat on one side of the table, specializing in making tea. He separated different types of tea, and prepared a tiny electronic scale next to him. Each tea was served, first placed in white porcelain, and handed over to the tea guests.

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Tea drinkers carefully distinguish the strips, buds, and color of the dried tea, then put it under their noses to appreciate the aroma, and then quietly pass it on to Liu Junxian.

He used an electronic scale to weigh the tea, sometimes adding a little, sometimes fidgeting with some, throwing the tea into the tea set, boiling water to make the soup, then pouring it into teacups respectively, and giving it to everyone.

The first dip is often like watching a fire from the other side.

A cup of tea needs the second and third brewing to reveal its true form.

Biluochun, Longjing, Jingshan Tea, Pujiang Bird's Tongue, Taiping Houkui, Huangshan Maofeng, Dolomite Peak, Guzhu Purple Bamboo Shoot, Jinjun Mei, Wuyi Rock Tea... Tea tasters use pens to rate the tea leaves without squinting at each other.

Follow your heart and taste buds.

These teas from all over the country are worth wasting half a day of good spring time.

Different people have different identities. Dai Aiqun is a gourmet and a tea addict; Taozi has the smell of tea and is as warm as jade. She has been nourished by tea since she was a child and is a tea artist; Fan Jingchen, the CEO of a technology company, tastes tea carefully without saying much.

, she listened attentively when others were talking, as if she was also a cup of tea; I was just adding to the chaos, being included in it, and making jokes.

Tea is not good or bad. Tea is not good or bad. It only varies from person to person. There is a blind tasting for wine, and there is a blind tasting for tea. In advance, we only knew the categories of these teas, but did not know the price of the tea. Until now, I still don’t know.

I don’t know which tea is the most expensive among them.

Without labels, there is no psychological suggestion and value orientation, so that you can respect your own heart.

The first tea: Huangshan Maofeng.

From the appearance and taste, Taozi and Dai Aiqun both judged that this was a Yemaofeng, and it was the Yemaofeng that has been preserved since last year.

Maofeng has a long and fragrant fragrance, clear soup color, fresh, rich, mellow and sweet taste, tender yellow leaves at the bottom, and plump flowers.

Ye Maofeng is unruly, but has a wild sense of humor. Like the naughty students in the class, he is often eccentric.