The color, fragrance and taste of Nanjing Yuhua Tea

This time, I invited the tea artist from Hushan Tea House to talk about the color, fragrance and taste inside the Yuhua tea.

color. The color can be seen from two aspects, one is the color of the tea itself, and the other is the color of the soup after brewing. The tea master told Xiao Ji that the shape of the tea, including the color, is an important factor in determining the quality of the tea. Review the shape, that is, the extent to which the tea contains stalks, ends, and other impurities, and whether the tea leaves are neat and consistent. Next, you can see if the tea leaves are smooth and bright, and the oil is bright, and if so, it means the ingredients are tender. The second is to look at the soup color after brewing. The most ideal soup color is clear and fresh, avoiding turbidity and darkness.

Fragrant. The identification of "tea fragrance" is mainly after tea leaves are boiled for five minutes, and the tea juice is poured out in the evaluation bowl to smell whether the aroma is normal. The aroma of Yuhuacha is like when the beauty of the flower is soaked out, the aroma and the heat together with the nose. The most fragrant tea with floral, fruity, honey and other aromas is the best. If you smell smoke, cockroaches, mildew, old fire, etc. after brewing, it may be caused by poor manufacturing or poor packaging.

taste. The taste of Yuhuacha is neither deep and mellow, nor light and light. The tea soup is clear and fresh, indicating that the water extract is high in content and good in composition. If the tea soup is bitter and crude, the water extract is not good. If the tea soup is weak and weak, the water extract is insufficient. After brewing a good Yuhuacha, smell the scent first, gently blow the tea on the water, and sip the heat and aroma to "communicate", carefully sip a bite, tender and smooth, like a flowing water, the teeth and cheeks leave a sweet, sweet aftertaste .

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