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铁观音纯雅礼和
铁观音纯雅礼和


乌龙茶色香韵味
‍‍乌龙茶色香韵味
News Detail

武夷岩茶肉桂

  1
Issuing time:2022-02-27 15:37

《1》


一直觉得,咖啡和岩茶有太多相似之处。


同样注重产地论。


不同地方的豆子,喝起来味道就是不一样,岩茶亦如此。


有烘焙程度区分。


当然,咖啡豆更侧重烘焙,岩茶领域着重强调火功。


有花果香之别。


咖啡也好,岩茶也罢,花香和果香始终是香气主流。


有工艺香的影响。


咖啡里,咖啡生豆经过烘焙,能产生诸多气味。浅焙豆子更多体现花果香,中焙豆更多体现烤坚果香,深焙豆很多新手喝不来,有股所谓的“炭烧韵”。


岩茶里,毛茶经过焙火后,茶味同样在不断转化,轻火茶花香保留更丰富,茶味更清新,中火茶的茶味相对中庸,足火岩茶的焙火气息明显,山场正的岩茶在焙到足火后,更能体现汤醇味厚的特色,是老茶客的最爱。


看到这,相信很多新茶友已经在脑海里积攒了一大串问号。


既然,岩茶的风味体系如此复杂。


作为不懂茶的新手,又该如何选择适合自己的肉桂?


《2》


一、新手喝岩茶,适合选什么样的山场?


之前有人留言,三坑两涧的岩茶,只有老茶客才喝得懂,新手没必要买正岩的。


不,千万别这么想。


一分钱一分货,才是世间真理。


但凡是尖货(包括咖啡、茶叶、酒水等),它们都是适口易懂的。


换句话说,不论你懂行还是不懂行,都能在尝入口时,感受到它的档次感。


汤醇味厚,茶香隽永,回味持久。


这是廉价劣质茶永远无法带来的味蕾体验。


所以,新手喝岩茶,千万别觉得反正自己不懂行,没必要喝太贵、太好、太顶端的。


喝茶这件事,丰俭由人,有条件当然是多喝好茶为好。


新手入门喝岩茶,需要做的是珍惜每一次喝到正岩茶的机会。


哪怕是蹭茶也没关系,多喝才能多积累经验。


只不过喝茶时,千万别选择牛饮,慢慢细品香气、滋味才是正道。


再说了,现如今的正岩茶,远非只有三坑两涧(牛栏坑、慧苑坑、倒水坑、悟源涧、流香涧等核心区域)。


还有包括不少非正岩核心的山场。


只要消费能力允许,先买一泡两泡能体现岩骨花香特征的正岩茶,更能快速拉近你对岩茶的认知。


不然一直停留在9.9包邮阶段的茶味,对饮茶段位的提升,毫无帮助。



《3》


二、新手买肉桂,一定要选轻火茶才好?


不同焙火程度的肉桂,体现的是风味区别。


不存在说,火功焙得越高越好。


焙火到位,才是重点。


之前文章里反复有提到一点,新手在第一次喝岩茶时,火功不适合选太高。


先待在“新手区”里,从轻火、中轻火开始尝试。


再逐渐加码,尝试中火、中足火茶。


等到最后,才是挑战足火茶。


由浅入深,逐步尝试。


当然,麻花也有接触过这样的茶客。


他们的茶龄不浅,之前一直在喝普洱、黑茶、铁观音之类的茶,只是少有喝岩茶的经历。


此时,再让他们像茶界小学生那样,从轻火岩茶喝起,反而觉得喝不惯。


希望喝味道更浓,口味更足的茶。


这时倒可以放开火功的限定,大胆尝试,先从中足火开始喝,未尝不可。


毕竟,从轻火到足火,都属于正常的火功范围。


风味不会太过偏激,让人喝入口后觉得难以忍受。


对岩茶来说,即便是焙到足火,也不会出现焦糊味、木炭味、炭烧味等气息。


那属于茶叶被焙焦后的工艺败笔!




《4》


三、花香肉桂、果香肉桂、桂皮香肉桂,谁更适合新手入门?


建议选茶香均衡发展的。


香气太过“偏科”的肉桂,慎选。


众所周知,岩茶里,有香不过肉桂一说。


肉桂的茶香,可塑性非常强。


可以“三香合一”,将花香、果香、桂皮香,包罗在一起!


肉桂的花香,包括有柑橘花、茉莉花等白色花朵的悠长花香,以及栀子、桂花等甜醇馥郁的气息,种类众多。


肉桂的果香,最出名的非蜜桃香莫属,但还有包括蜜瓜香、油奈等鲜甜成熟的水果香,以及杏干之类的干果香气(多见于陈年肉桂)。


肉桂的桂皮香,是它的品种特征。


它属于肉桂香气的鲜明标识,对肉桂来说,不论何时,都不能少了闻起来辛锐、有穿透力的桂皮香!


假设一款肉桂,只有花香。尤其只有栀子花香、玉兰花香、夜来花香等,喝着会让人有一股错愕感。


对有经验的茶客来说,这样的茶一喝入口,就直觉不妙。


这样的茶,根本没有肉桂的特色!


喝着更接近金牡丹、黄观音等品种茶的味道,像是被掉包了。


对不懂茶的新手而言,当你喝到这样空有花香,而无桂皮香的肉桂时,反而容易越喝越晕。


误以为肉桂喝起来就是如此,喝着花香特别浓。


但肉桂的茶香,根本不止如此!

"1"


I have always felt that coffee and rock tea have too many similarities.


Also pay attention to origin theory.


Beans from different places taste different, and the same is true for rock tea.


There are different degrees of roasting.


Of course, coffee beans are more focused on roasting, and in the field of rock tea, fire power is emphasized.


There are floral and fruity scents.


Whether it is coffee or rock tea, floral and fruity aromas are always the mainstream aromas.


Has the influence of craft incense.


In coffee, green coffee beans are roasted and can produce many aromas. Light-roasted beans are more floral and fruity, medium-roasted beans are more roasted and nutty, and deep-roasted beans are not suitable for many beginners, and have a so-called "charcoal rhythm".


In the rock tea, after the hair tea is roasted, the tea flavor is also constantly changing. The light fire tea is more abundant and the tea flavor is fresher. The tea flavor of the medium fire tea is relatively moderate. After the rock tea is roasted to a sufficient fire, it can better reflect the mellow and thick flavor of the soup, and it is the favorite of old tea drinkers.


Seeing this, I believe that many new tea lovers have accumulated a lot of question marks in their minds.


Since, the flavor system of yancha is so complicated.


As a novice who does not understand tea, how should I choose the cinnamon that suits me?


"2"


1. What kind of mountain farm is suitable for beginners to drink rock tea?


Someone left a message before that the three pits and two streams of rock tea can only be drunk by old tea drinkers, and there is no need for newbies to buy Zhengyan tea.


No, don't think so.


What you get for what you pay for is the truth of the world.


As long as the sharp goods (including coffee, tea, drinks, etc.), they are palatable and easy to understand.


In other words, no matter you know how to do it or not, you can feel its sense of grade when you taste it.


The soup is mellow and thick, the tea fragrance is long-lasting, and the aftertaste is long-lasting.


It's a taste bud experience that cheap, low-quality tea can never deliver.


Therefore, for beginners to drink rock tea, don’t think that you don’t know how to do it anyway, and there is no need to drink too expensive, too good, too top-notch.


Drinking tea is a matter of abundance and frugality. Of course, if you have the conditions, it is better to drink more tea.


For beginners to drink rock tea, what they need to do is to cherish every opportunity to drink Zhengyan tea.


It doesn't matter if you drink tea, you can gain more experience by drinking more.


It's just that when drinking tea, don't choose cow drink, it is the right way to slowly taste the aroma and taste.


Besides, today's Zhengyan tea is far from only three pits and two streams (Niulan pit, Huiyuan pit, Diaoshui pit, Wuyuan stream, Liuxiang stream and other core areas).


There are also mountain fields that include many non-orthodox rock cores.


As long as your spending ability allows, first buy one or two brews of Zhengyan tea, which can reflect the characteristics of rock bone flowers, which can quickly shorten your cognition of rock tea.


Otherwise, the tea flavor that stays in the 9.9 free shipping stage will not help you to improve your tea drinking rank.



"3"


2. When a novice buys cinnamon, it is better to choose light fire tea?


Cinnamon with different degrees of roasting reflects the difference in flavor.


There is no saying that the higher the fire power, the better.


Roasting in place is the key.


It has been repeatedly mentioned in the previous article that when a novice drinks rock tea for the first time, the fire power is not suitable for choosing too high.


Stay in the "novice zone" first, and start trying from light fire and medium light fire.


Gradually increase the size and try medium fire and medium foot fire tea.


Waiting until the end is the challenge to Zuhuocha.


From the shallow to the deep, try step by step.


Of course, Ma Hua has also been in contact with such tea customers.


Their tea age is not too young. They have been drinking Pu'er, dark tea, Tieguanyin and other teas before, but they have little experience of drinking rock tea.


At this time, let them drink from the light fire rock tea like the primary school students in the tea world, but they feel that they are not used to drinking it.


Wish I had a stronger, more flavorful tea.


At this time, you can let go of the limitations of fire power, try boldly, and start drinking from the middle-foot fire first.


After all, from light fire to full fire, it belongs to the normal range of fire power.


The flavor is not too extreme, making people feel unbearable after drinking it.


For yancha, even if it is roasted to full fire, there will be no smell of burnt, charcoal, or charcoal.


That belongs to the process failure after the tea leaves are roasted!




"4"


3. Floral cinnamon, fruity cinnamon, cinnamon cinnamon, who is more suitable for beginners?


It is recommended to choose a tea with a balanced development of aroma.


Cinnamon whose aroma is too "partial" should be chosen carefully.


As we all know, in yancha, the fragrance is nothing but cinnamon.


The tea aroma of cinnamon is very malleable.


It can be "three incense in one", including the fragrance of flowers, fruits, and cinnamon!


The floral fragrance of cinnamon includes the long floral fragrance of citrus flowers, jasmine and other white flowers, as well as the sweet and mellow fragrance of gardenia and osmanthus, and there are many kinds.


The fruity aroma of cinnamon is best known for its peach aroma, but there are also sweet and ripe fruit aromas such as honeydew melon aroma and oil navy, as well as dried fruit aromas such as dried apricots (more common in aged cinnamon).


The cinnamon aroma of cinnamon is characteristic of its variety.


It belongs to the distinctive mark of the aroma of cinnamon. For cinnamon, the pungent and penetrating cinnamon aroma cannot be missed at any time!


Suppose a cinnamon, only floral. In particular, only the fragrance of gardenia, magnolia, and evening flowers, etc., will make people feel astonished when drinking.


For experienced tea drinkers, the intuition is not good as soon as such tea is drunk.


Such tea has no cinnamon characteristics at all!


Drinking the taste of tea that is closer to Jin Peony, Huang Guanyin, etc., seems to be out of the bag.


For newbies who don't understand tea, when you drink cinnamon that has the fragrance of flowers and no cinnamon, it is easy to get dizzy.


I mistakenly thought that cinnamon tasted like this, and it had a particularly strong floral fragrance.


But the tea aroma of cinnamon is more than that!


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