The brewing of Wuyi rock tea is very unique. "The cup is as small as a walnut and the pot is as small as incense. I can't bear to swallow it every time I pour it. Smell its fragrance first, then taste it, chew slowly and be considerate. " The second bubble of the soup came out. The aroma of tea soup is inhaled from the mouth and exhaled from the throat through the nostrils for three consecutive times. The so-called "three tones" can identify the top grade of rock tea. There are more than seven bubbles. Wuyi rock tea is rich in aroma, better than orchids, deep and lasting. The taste is mellow and lively, and the body fluid is sweet. Although strong, it is not bitter. The tea strips are firm and uniform, and the color is green, brown, moist and bright. The leaf surface is frog-skin-like sand white spot, commonly known as "toad back". After soaking, the bottom of the leaf is a "red-edged green leaf", with three dividends and seven green points.
Brewing method of Wuyi rock tea;
Proper brewing and drinking can give full play to the charm of rock tea and the characteristics of each kind of tea, appreciate the true meaning of tea and appreciate the endless fun of tea.
1. Tea-making equipment: prepare a special tea set for oolong tea (the brewing pot should be a 90- 150ml teapot or a three-talent cup).
2. Tea consumption: about1/2 of the volume of the brewing pot (1/3-2/3).
Third, tea: with mountain spring as the top, clean river water and pure water as the medium, tap water with high hardness or obvious chlorine gas is not available; The water temperature should be boiled and soaked; Water with a water temperature below 95 degrees or continuously boiled for a long time is slightly inferior. It is best to equip with "instant bubble".
4. Soaking time: soak 1 to 3 times 10-20 seconds, and the soaking time will increase 10-20 seconds for each subsequent soaking. The adjustment principle of soaking time is that the soup color of 1 to 7 bubbles is basically the same, and it can be brewed after 10 bubbles. Brewing times are related to soaking time.
5. adjust the shade: the amount of tea used. If it needs to be light, the amount of tea is less than 1/3- 1/2 of the volume of the brewing pot, and if it needs to be strong, the amount of tea is greater than 1/2-2/3 of the volume of the brewing pot.
6. Essentials of tea tasting: Rock tea is mellow in taste, rich in connotation and has a special "rock rhyme". The characteristics of tea varieties can be reflected in the taste; The aroma is high or long, high and strong, long and far away, and the aroma types are diverse, such as floral, fruity or frankincense, strong fragrance, etc. When tasting tea, smell its fragrance first, then taste it, and repeat it several times. There are dry tea fragrance, cover fragrance, water fragrance, cup bottom fragrance, leaf bottom fragrance and so on. When tasting tea, let the tea soup fully contact with all parts of the mouth and tongue, repeat it several times, carefully feel the mellow degree and various characteristics of the tea soup, and comprehensively judge the characteristics and taste of tea. [4]
Drinking method
Rock tea soup is generally golden yellow or orange, and some are reddish, clear and bright. The degree of tea green fermentation is different, and the degree of roasting is also different, so the color of soup is also different. Generally speaking, rock tea with heavy fermentation and high firepower is darker and redder; Rock tea with light fermentation and low firepower is yellowish in color.
The tea soup of rock tea is sweet, mellow, fresh and smooth in general. But under careful appreciation, there are many specific features:
Forrest Gump: There are two kinds. One is sweet in the mouth. As long as it is good rock tea, the entrance will have a sweet and cool taste. But unlike Pu 'er's sweet, it's a little greasy. The sweetness of rock tea is divergent, directly expanding your throat, cool and open. You don't even think it's sweet, but it's a feeling that after drinking rock tea, your tongue and teeth are clear, your throat is smooth and comfortable.
Alcohol: refers to the strength of tea fragrance and the intensity of tea soup. Tea taste is very common in any tea soup, and it can be obviously felt as a special taste similar to Chinese herbal medicine. Rock tea tastes lighter than green tea and stronger than black tea and black tea. Tea soup is thicker than green tea. But not as thin as Pu 'er black tea. For example, compared with Tieguanyin, which is also oolong tea, the tea soup is stronger and the tea taste is more intense. Therefore, comparing the characteristics of rock tea and Tieguanyin, Fujian tea industry has the saying of "fragrance in the south and water in the north".
Fresh: Tea soup is fresh and delicious, just like chicken soup. I have tasted green tea and upstart Anji white tea, and this freshness is particularly obvious. The reason for this freshness is that the amino acid content is more than double that of ordinary green tea.
Slippery: Slippery is relative to astringency. After drinking tea soup, the tip of the tongue feels like tea. After re-entering, the second half of the tongue seems to have lost consciousness, and the tea soup has "slipped" into the throat and stomach before being swallowed. Of course, good tea tastes smooth, but because rock tea soup is thick, it is particularly valuable to be smooth or melt.
Identification method
Judgment processing
Smoke smell: easy to judge, the main reason is the smoke during baking. The tea leaves in the roasting cage did not fall into the soup fire.
Green flavor: not fragrant. Refers to the fragrance of grass in tea. Mainly because the fermentation is not in place.
Delicious: similar to the taste of spoiled food. The reason is that tea green is heated during transportation, which is also called summer and autumn flavor. It is the characteristic of summer and autumn tea. It is also the standard for identifying summer and autumn tea.
Burnt taste: similar to the taste of fried beans. It is mainly caused by the scorching of tea in the process of enzyme fixation.
Anti-green taste: tea leaves are wet during storage.
Water taste: the taste of boiled water means that the tea leaves are not baked in place and there is water in the tea leaves.