1, thickness: When tasting tea, I often hear people describe the tea soup as thick and full. This thickness means that the soup has a heavy feeling at the entrance. When put in your mouth, the tea soup feels condensed, not dull, but figuratively, like rice soup cooked for four hours. This kind of taste generally appears in comprehensive tertiary ancient trees.
2, slippery: the soup is slippery, indicating that the tea soup is not dry or dry after the entrance. Exaggerated, it's like the illusion that the human body has reached its throat before it starts to swallow soup. It's like chocolate. It feels smooth. Generally, this taste is easy to appear in the court with many buds and first-class materials.
3, glutinous: the viscosity of tea soup is excellent, the entrance has a sense of cohesion, and there is a touch of glutinous rice. Generally, this kind of taste is easy to appear on the old trees of three or five grades of spring tea stored for a period of time, or in the soup cooked by good old tea heads.
4. Chen: It is similar to the natural rotten taste of a century-old wood, and it has a fresh and old fragrance. Some people are easily confused with musty smell. It is suggested that people who are easily confused can use dry warehouse tea and wet warehouse tea to compare tasting, which is easy to distinguish. This kind of tea is generally well fermented, and the tea that has no problem in storage will give off an old fragrance.
5, alcohol: generally used with alcohol, tea has no miscellaneous taste, meaning, similar to the smell of roses, without the intervention of orchids, the taste is clean and pure. Generally, this taste exists in tea cakes that are kept clean and without moisture. Pu 'er tea is fermented tea with mild nature and mellow taste. Whether Pu 'er tea is good or not depends on everyone's taste. People who haven't drunk Pu 'er cooked tea drink a little, saying it tastes like traditional Chinese medicine and mud. However, people who drink Pu 'er cooked tea think that the uniqueness of Pu 'er cooked tea lies in its mellow, heavy taste and unique aroma characteristics, which makes many tea drinkers crazy.
Taste characteristics of Pu 'er cooked tea
1, thick: When drinking tea, we often hear people use "thick and full" to describe tea soup. What does this "thick" mean? There is a solid feeling at the entrance of the soup. The tea soup contained in the mouth feels condensed together, which is not weak at all, like "rice soup cooked for four hours". This kind of taste generally appears in comprehensive tertiary ancient trees.
2. Slippery: The soup is "slippery", which means that the tea soup is not dry or dry after the entrance. Exaggerated, it's like the illusion that the human body has reached its throat before it starts to swallow soup. To put it in an image, it is like "chocolate-like, silky" feeling. Generally, this taste is easy to appear in the court with many buds and first-class materials.
3, glutinous: the viscosity of tea soup is excellent, the entrance has a sense of cohesion, and there is a touch of glutinous rice. Generally, this kind of taste is easy to appear on the old trees of three or five grades of spring tea stored for a period of time, or in the soup cooked by good old tea heads.
4. Chen: It is similar to the smell of natural decay of century-old wood and has a fresh smell of agarwood. Some people are easily confused with musty smell. It is suggested that people who are easily confused can use dry warehouse tea and wet warehouse tea for comparative tasting, which is easy to distinguish. This kind of tea is generally fermented well, and it is no problem to store it. It will give off an old fragrance.
5, alcohol: generally used with "alcohol", tea has no miscellaneous taste, meaning, similar to rose fragrance, no orchid intervention, clean and pure taste. Generally, this taste exists in tea cakes that are kept clean and without moisture.
The taste of good Pu 'er cooked tea should have the following characteristics: first, it smells fragrant, and hot tea soup can smell the happy rhyme next to the nose; The second is the fragrance of the lips, and the first entrance immediately feels fragrant; The third is that the tongue and cheeks remain fragrant, and the tea soup rolls over the tongue, leaving a sweet taste; The fourth is the smell of the throat. The tea soup flows into the esophagus, and the hot and thick fragrance turned up in the throat is called throat rhyme. Have a plenty of Chen Yun, He Xiang, have a plenty of camphor, jujube.