Tea friends who love to drink Pu'er tea often have 3 prejudices against white tea. How many do you have?
丨 This article is original by Xiao Chen tea
丨 Last Point Number: Xiaochen Tea
丨 Author: Village Grandma Chen
In "Killing a Bird", there is a saying:
"You can never really understand a person, unless you put on his shoes and walk around, consider the problem from his perspective."
Summer insects cannot speak ice, and well frogs cannot be said.
Just like why you do n’t eat meat, you ca n’t understand the poor people who are hungry and cold;
The unknown marketing villain cannot understand the spirit of the scholar.
Not just animals, even people, it is difficult to understand things beyond their cognition.
Over time, prejudice has occurred.
There are many prejudices in the world, some are often hung by people, and some are rarely said, because of various reasons, some people have been being hurt silently.
There are many prejudices in the tea circle.
For example, tea guests who love to drink Pu'er tea in the past often have more or less opinions on white tea.
But white tea and Pu'er are two kinds of tea. How can it be comparable?
Prejudice one: The new white tea has a green taste, is the killing green?
I still remember that in the past two years, I went out to fight tea with a bubble of new tea with white silver needle.
It was accused by a person on the spot that the process of this tea was not good!
Why do you say that?
I saw the other party put down the tea cup with disliked, "The green taste of this tea is too heavy, and the tea has not been killed in place. How can I drink it? I drank Pu'er for so many years, and there is never a green taste in good tea!"
Because Pu'er tea has a green taste, it means that the craftsmanship is not good, and the killing is not in place, so it is believed that the white tea has a bad taste.
Isn't this the prejudice of red fruit?
In theory, the so -called "green taste" is a taste that plants in nature will have.
However, Pu'er tea needs to be killed during the production process.
The purpose of killing youths can not only slow down its fermentation speed and increase softness, and facilitate subsequent twisting, and can also remove the blue flavor.
Therefore, the killing Pu'er tea should not have a heavy green taste.
But then again, the process of white tea is extremely simple, only to wither and dry.
Do not stir -fry or kill the youth, making white tea the purest natural tea among the six major tea.
Moreover, green taste is the original flavor of natural plants, and it is a kind of atmosphere similar to grass.
Since white tea is processed, there is no excessive human intervention, and a large amount of nutrients have been retained.
Well, the green tea flavor just made in the new white tea is normal.
Because Pu'er tea should not have a green taste, white tea should not have it, it is obviously a kind of robber logic.
In addition, some people like the "grass flavor" in the white tea, and some people are disgusted.
But don't be too tangled. Under normal circumstances, after one to two months of new white tea, the smell of grass will gradually disappear.
Instead, it is a dried green grass aroma -dried grass fragrance.
Dry, clean, and the smell of sunlight.
At the same time, this is also a unique freshness of white tea. It is a smell that is rich in white tea with a large amount of tea and nutrients.
No need to remove it at all, let it be preserved original, isn't it good?
Moreover, the aroma of white tea will not remain unchanged.
Over time, the tea will be transformed into new aroma, new taste, and new charm after the tea aging.
Let's wait and see.
Prejudice two: The color of the old white tea is so green, is the year of aging not enough?
I believe many tea guests will find that there are also green in the real old white tea.
Not only, but also a lot, but also very rich.
And those tea guests who were used to drinking Pu'er tea, especially the old -fashioned tea passenger said: The color of old white tea is not dark enough, it must not be enough to save the year. Intersection
All this starts with the birth of white tea.
When white tea is still on the tree, it is fresh green.
After picking it, it became a tea green. It needs to be dried in the water sieve in time to wither and wither, and then dry.
After the production is completed, after the water content is less than 8.5%, the final color will appear.
During the new tea period of spring white tea, it is white and green, and between the green and white colors, which are different.
Green is green leaves, white is white.
White tea after drying is more obvious than the tea period.
The color of autumn white tea is colorful, which is caused by the weather.
During the autumn tea season, the sun is sufficient, the sunshine is long, the temperature is high, and the chlorophyll in the white tea leaves is reduced, and the lutein and anthocyanins are highlighted.
As a result, the autumn tea of the finished product presents green -based colorful colors.
Like a beautiful picture of autumn, the forests are dyed, and they are stacked.
Whether it is spring tea or autumn tea, whether it is loose tea or cake tea, various categories of white tea must be sealed and stored after the production is completed.
In a dense and unprepared, dark environment, it has been stored for many years.
So, when you see them again, will it change tremendous?
It must not be.
Normal, old white tea, sleeping for five or ten years, the color will only become old and will not change color.
Therefore, the old spring white tea is still green and white, and autumn white tea is still colorful.
Although it is not as bright as that year, it just became dim and vicissitudes.
Like a new dress, it becomes an old dress with obvious characteristics of years.
If you want to cause the color of the tea color to change, you can only produce a chemical reaction.
Either, it is to make the tea contact the sun, oxidize and become red;
Either, it is high temperature and humidity, and the tea changes color after the tea is excessively fermented.
Otherwise, the properly stored white tea does not have the conditions to cause great changes in colors.
Those body on the market looks like a black coffee color, and there is no green "old white tea" at all. In fact, it is simply Xibei goods. It is old tea.
Through the methods of wokens, exposure, and high temperature drying, the white tea is too fermented, and slightly fermented from slight fermentation to severe fermentation.
Well, white tea is no longer white tea.
It can be seen that the simple craftsmanship of white tea and the "Old Tea Color theory" passed from Mature Pu did not match.
Prejudice three: Walbu is a tea technology, and it is not bad for Walbu to make old tea?
Waizhou, it is right.
The fermentation in Pu'er's cooked tea is to rely on the pile to form a cooked quality and unique flavor.
According to an encyclopedia, the specific method is to pile up the green hair tea into a certain height (usually about 70cm) and sprinkle the water and cover the hemp cloth to promote the action of the tea enzyme, so that it is fermented for about 24 hours under the action of damp heat. After the tea turns to a certain degree, spread it out to dry.
However, this is the opposite of the normal production method of white tea.
The cooked Pu must be piled up, and the tea leaves must be stacked thickly.
However, white tea pays attention to thinning and drying, and the picked green will spread out immediately. It should be fast, thin, and let the water sieve off the ground of about 70 cm.
Doing this can make the surface of Tea Qing contact the wind and go to the water at a constant speed.
Use the soft sunlight to evaporate part of the water in the tea green, and by the way take away some extra bitter substances.
At the low temperature and slow drying, the water content of the white tea is reserved, and the nutrients are retained as much as possible.
In the final analysis, Waki is in the white tea industry, which is a alien.
To make old tea born through Wakaba, it is plain, and there is no value of drinking.
Normal white tea is to make a good price, and the tea maker must be carefully made.
The purpose of making old tea is only one, that is, to remove the characteristics of the new tea, such as freshness, such as the green color.
Therefore, how can it be tossing and repeatedly destroy the tea.
During the process of Wakaba, the tea leaves are stuffed together, let it be fermented too much, and the nutrients are volatile.
The fresh, fragrant, mellow, and refreshing of the new white tea, there is no trace on the old tea.
It seems that Wuxu has long violated the requirements of white tea's craftsmanship, and it is an indisputable fact that making old tea internal quality and poor quality is also an indisputable fact.
This kind of inferior tea is not worth waste our money.
Pu'er and White Tea are tea from the two worlds.
Different standards do not have to be strong.
If the standards used by Pu'er tea are worn hard on white tea, it is too reluctant.
The freshness of white tea is said to be the green taste that is not in place;
The result of the natural aging of the old white tea is said to be insufficient aging;
Make old tea in the pile of old tea as a white tea made of Waldi crafts ...
It is proven again that Pu'er tea and white tea are separated from the gap between a galaxy.
It is undeniable that people always have prejudice.
But it seems that you know it. To use it, it is really meaningless to drink tea everywhere.
To break the prejudice, you can re -understand white tea and really drink white tea.
It is not easy. If you think this article is helpful to you, please like it.
Chen Chen, the aunt Chen of Xiao Chen, the columnist, the original innovative media of the tea industry, "Xiao Chen Tea", and has published the Bai Tea masterpiece "White Tea Taste". From 2016 to 2020, more than 4,000 original articles have been written.