Pu 'er tea with big leaves in Yunnan is very rich, and mixed with camphor tree fragrance, it presents a noble and simple tea beauty with endless charm. From the cognition of ordinary Pu 'er tea drinkers, it is agreed that Zhangxiang Pu 'er tea must come from the tea garden under the camphor tree forest, and it must also grow in fertile soil, which can provide nutrition for human vitality. Just like Ganoderma lucidum, it is a very magical medicinal plant. It is generally believed in TCM that Ganoderma lucidum growing on camphor tree is the best. It not only has a beautiful fragrance, but also has the most medical effect.
Judging from the age and tenderness of Pu 'er tea, the intensity of camphor tree is different. About the fourth grade tea cyanine began to get rid of the influence of lotus fragrance and had a more obvious camphor tree fragrance. The sixth and seventh grade tea seeds contain the strongest camphor, while the ninth and tenth grade tea seeds are old and weak leaves, and their camphor gradually fades. The old and tender tea seeds, the shade of Cinnamomum camphora and the aging time interact with each other, which makes Pu 'er tea divided into green Cinnamomum camphora, wild Cinnamomum camphora and light Cinnamomum camphora, and also forms a multi-level change of Cinnamomum camphora.
The typical representative of Qingzhangxiang Pu 'er tea is round tea discus Pu 'er tea, also known as "round iron", which was the product of Xiaguan Tea Factory in Dali, Yunnan Province in the 1950s. At that time, there were not many tea gardens in Dali, and the tea was not good, so Pu 'er raw tea was transferred from Menghai Tea Factory, and it was the best fourth, fifth and sixth grade tea seeds, so this batch of round tea discus Pu 'er tea was made, which was a batch of excellent round Pu 'er tea with green camphor tree fragrance. There are also a batch of brick teas produced by Kexinghao Tea House in the early 20th century, each of which is 0.5 kg, which is also the top-class green Zhangxiang Pu 'er tea. There is not much left now, it belongs to the collection.
There are many kinds of wild Zhangxiang round tea, such as Fuyuanchang round tea, Dingxing round tea, Tongqing round tea and Songpin round tea in 1930s. And "Red Seal" and "Green Seal" round tea are all excellent tea species of wild Cinnamomum camphora. Wild Cinnamomum camphora is a third-and fourth-grade tea cyanine from the most "mature" period. At present, "Dingxing" round tea is full and pure with camphor oil, which is the best Pu 'er tea with the strongest tea fragrance produced by Yibang.
Light camphor fragrant Pu 'er tea is the most ideal one made of coarse old tea seeds, such as various aged teas. Pu 'er tea is made of coarse and old tea seeds, and even mixed with the remaining tea seeds of other teas.
Pu 'er tea with the aroma of wild Cinnamomum camphora should be stored in a well-ventilated place with considerable humidity (not causing mildew) to promote its rapid aging. This method will turn into a faint fragrance of camphor. In this case, a part of Pu 'er tea with light camphor fragrance was originally paperless "Qingyin" round tea with wild camphor fragrance, but it was stored in a high humidity environment, but it did not mildew, but the aging degree was very fast, and the tea fragrance changed too fast, resulting in the tea fragrance of wild camphor turning into light camphor fragrance. Therefore, rapid aging will not only weaken the intensity of tea fragrance, but also change the original essence of tea fragrance.
Yunnan province has a vast territory, with a large area of land suitable for the growth of large-leaf tea trees. There are many big-leaf tea trees that are not planted under camphor trees, but they also grow very fat tea seeds, which can make good Pu 'er tea. Other big-leaf teas grown in Vietnam, Thailand and northern Myanmar are mostly not planted under camphor trees, commonly known as border Pu 'er. Many of these teas belong to the first-class Pu 'er tea, but they lack spearmint and camphor. However, tender tea seeds also have a faint lotus fragrance, while thicker tea seeds have a special fragrance. After a long period of aging, it left Qing Xiang. Qing Xiang is a good aroma of Pu 'er tea, and the aroma of fragrance and camphor tree mixed together to form the camphor aroma of Pu 'er tea. When you smell the camphor of Pu 'er tea, if you deliberately avoid camphor, you can also smell the Qing Xiang flavor of tea. However, it must be noted that it should be processed by sun drying, and water cannot be used. Shuiding tea leaves lose pectin and other ingredients, and will never become Pu 'er tea.
In addition, there are lobular Pu 'er tea products. After aging, there are very good Qing Xiang, such as "Yang Pinnuo" round tea and "Tongchang Huang Ji" round tea, all of which use lobular tea cyanine from Yibang Tea Mountain without camphor tree, so the most pure Qing Xiang is retained. Tea cyanine and camphor aroma of "Dingxing" red, blue and round tea are mixed to form a thick "oil camphor tea aroma".
Many people smell the tea fragrant and say that it must be border Pu 'er, not exactly. In the 1950s, those Pu 'er round teas with "big blue characters" were also products of Menghai Tea Factory. Some have no camphor trees, but Qing Xiang is very strong. These "green printed" tea cyanines lacking camphor trees come from Yunnan big-leaf tea trees that don't grow in camphor trees. Qing Xiang is the original fragrance of Pu 'er tea, but it is rather dull and greasy. If you add camphor, it will be much more lively.
Lotus fragrance, spearmint fragrance, camphor fragrance and Qing Xiang are the most precious tea fragrance of Pu 'er tea. The formation of these tea scents, in addition to the excellent Pu 'er tea flowers, must be the product of fresh raw tea, which is a natural aging process. Aroma identification
Pu 'er tea has four scents: lotus fragrance, orchid fragrance, camphor fragrance and Qing Xiang. These tea scents are one of the many scents of fresh Pu 'er tea, and they are also the original scents of Pu 'er tea. Lotus, orchids, camphor and Qing Xiang in these Pu 'er teas must be preserved by fresh production and natural storage. In particular, spearmint and Cinnamomum camphora must be mixed with trees, tea trees and camphor trees in the old tea garden in Yunnan. As for the Pu 'er tea fragrance produced by the new bush tea garden at present, there are only lotus fragrance and Qing Xiang. Yunnan Pu 'er Tea Network mainly introduces Pu 'er tea, Yunnan Pu 'er tea, Pu 'er tea knowledge, Pu 'er tea efficacy, Pu 'er tea weight loss, Pu 'er tea weight loss efficacy, Pu 'er tea name, Pu 'er tea drinking method, Pu 'er tea efficacy, Pu 'er tea culture, Tea-horse ancient road, Yunnan Pu 'er tea producing area, Yunnan Qizi cake, Xiaguan Pu 'er tea, Pu 'er tea manufacturers, Menghai Dayi Pu 'er tea, Pu 'er tea.
Hong s New Theory of Southern Yunnan;
"Maojian tea is picked before it rains, not as a group.
It tastes light and fragrant, and the new color is light green and lovely.
Bud tea is slightly stronger than Maojian tea ... Daughter tea is also bud tea and so on. "
"Don't make a group" refers to the loose tea that is not shaped.
"The taste is as light as lotus", the hair tip is tender before the rain, the tea soup is very light, and it has the fragrance of lotus.
"bud tea is a little stronger than Maojian tea ... daughter tea is also bud tea and the like." According to the current classification of Pu 'er tea, Maojian tea should be super-grade tea, which is generally not made. Bud tea and daughter tea are first-class tea cyanine, but fresh first-class young Pu 'er bud tea is not fragrant, and it is replaced by rich green leaf aroma. Pu 'er tea with big leaves in Yunnan has been dwarfed and densely planted, but the first-class green tea with tender leaves still has a strong green leaf fragrance, almost glutinous rice fragrance. For example, Menghai's "Xue Hai Bai Hao" is the most tender Pu 'er green tea, all of which are agarwood. Unlike lobular green tea planted in the north and south of the Yangtze River, the tea soup is light and the tea fragrance is elegant. If Pu 'er green tea used to be a big tree tea tree, it will have a stronger fragrance.
Lotus-scented Pu 'er tea, which is tender and tender, is generally loose tea without dumplings. When you taste tea before brewing, you can smell the faint lotus fragrance. Brewing kung fu can directly affect the lotus fragrance of Pu 'er tea, so it is advisable to brew it with fresh and soft water. The water temperature should be boiling when brewing, and it is more appropriate to pour it quickly, just like the method of brewing semi-cooked oolong tea. Drink tea soup into your mouth, pause for a minute, open the upper jaw in front of the larynx, and a lotus fragrance enters the nasal cavity through the upper jaw. The faint lotus fragrance emitted by olfactory induction seems to tell the long history of Pu 'er tea and arouse your yearning for nature.
"Fragrant blue, round as Sanqiu Hao Yuelun" is the most beautiful poem to describe Pu 'er tea. Pu 'er round tea is like a big and beautiful moon in autumn. Vanilla refers to scented orchids, which means that tea is more fragrant and beautiful than rich orchids.
Loose tea and round tea made of inferior third, fourth and fifth grade Pu 'er tea flowers all have orchid fragrance. For example, the long-term "Tongqing Laohao" round tea, the early "Hongxi" round tea, and some "Great Green Seals" are all made of tender Pu 'er tea, which will have a delicate orchid fragrance when brewed. As far as the above three kinds of round teas are concerned, the long-standing "Tongqing Laohao" round tea has just crossed the peak period of aging, the tea properties have tended to weaken, and the orchid fragrance is gradually disappearing. It should be sealed and preserved to stop fermentation and aging. Some Pu 'er tea has not been properly preserved in the long-term aging process, the wrapped bamboo slips have been damaged, scattered into pieces without tubes, and even become loose tea, so the fermentation is relatively fast, and spearmint has been extremely weakened. As for "Daqingfeng", because the aging period is very short, or the aging process is too strict, or the storage is too dry, the aging fermentation degree is still very shallow, which will make the orchid fragrance obvious, but it is not calm and delicate enough, far less pure and elegant than the orchid fragrance of "Tongqinglao" round tea, and it is not so charming.
The round tea with red tea characters produced by Yunnan Branch of China Tea Company, commonly known as "Red Seal", is really an excellent and changeable tea. "Red Seal" first appeared in Fan Hejun's era (65438-0939). It was first produced by Yunnan Menghai Tea Factory, and it was not produced and sold until the end of 1950s. Before and after the product, which is produced first and which is manufactured later, it is extremely difficult to distinguish. In "Hongyin" Pu 'er tea, some belong to Lan Xiang, and some are camphor trees or camphor trees. The "red seal" of spearmint was the "red seal" in the early 1940s. The rope is slender and dark green in color. It can be clearly seen that the bottom of the soaked tea is a delicate tea cyanine. The orchid fragrance of "Red Seal" is more vigorous. Although there is no elegance of "Tongqing Laohao" round tea, it is more pure than the orchid fragrance of "big green print" round tea.
After long-term aging, the green leaf fragrance of fresh Pu 'er tea has changed from green leaf fragrance to "Qing Xiang". Those tea trees planted under the camphor tree forest were infiltrated by Cinnamomum camphora, which was weak and merged with Qing Xiang to become spearmint; If camphor tree is stronger than Qing Xiang, it becomes camphor tree. The tender three to five grades of Pu 'er tea flower green contains a faint camphor fragrance, mostly the tea fragrance of orchid flowers. Lan Xiang is the most precious tea fragrance in Pu 'er tea.
The youngest "juvenile" Pu 'er tea with buds or beads will have a faint lotus fragrance, while the more mature and robust "middle-aged" Pu 'er tea will contain elegant camphor fragrance. The orchid fragrance of Pu 'er tea appears in the "youth" period from "youth" to "middle age", so the orchid fragrance has both the beauty of lotus fragrance and camphor fragrance, and is more subtle. Generally, dry tea leaves that have not been soaked are not easy to smell orchid flowers. At the same time, we should also pay more attention to brewing kung fu, which is the same as brewing fragrant teas.