Which tea has a mellow taste?

T Sanyinghong No. 9 has a floral fragrance to drink, the fragrance at the bottom of the cup is not obvious, the bottom of the leaves of the gaiwan has been completely stretched, and the tea bottom is reddish-brown and oily; The tea soup is in a fair cup, the tea soup is red and bright and oily, clear and clean, the entrance is sweet and refreshing, mellow, light and astringent on the tongue, and sweet and fragrant.

Any tea brewed will have a different aroma, but the aroma of each tea is different. The aroma composition of tea is complex, and its formation is also affected by many factors, such as variety, region, cultivation conditions, fresh leaf quality, processing methods, etc., which will affect the aroma of tea.

West Lake Longjing Fu Tulip Fragrance, Seven Bubbles with Lingering Fragrance (Orchid Fragrance) Tieguanyin, Frightened Fragrance Biluochun, High Fragrance Long-lasting Qimen Black Tea, Aromatic but Cinnamon, Pine Smoke Fragrance (Longan Dry Flavor) Zhengshan Small Species.

The aroma of tea leaves, or soft and charming or fragrant, makes tea lovers intoxicated. In the tea industry, the aroma of these teas is highly praised, such as Bean Xiang West Lake Longjing, Frightened Fragrance Biluochun, Seven Bubble Orchid Fragrance Tieguanyin, Xingmei Xiang Phoenix Single Bush, Aromatic but Cinnamon.

You still have to taste this according to your taste. Because some people's tastes are different, I feel Tieguanyin's words. It's more fragrant, but for some people, he feels that the solvent is still the same, so everyone's taste is different.

So what he said. It's definitely different. Get.

Tieguanyin, Longjing, Dahongpao, and Biluochun are all more fragrant.

The taste of flower tea and green tea is relatively fragrant, and there are some flower and fruit teas, such as kumquat tea and lemon tea, which are also very fragrant.

The characteristics of Taiping Houkui are orchid fragrance, Huangshan Maofeng, West Lake Longjing, Anji white tea, Biluochun, bamboo leaf green, Xinyang Maojian, Laoshan tea and other green teas have a clear fragrance.

Personally recommend flower teas, such as jasmine tea, chrysanthemum tea, etc., Longjing, Tieguanyin is also good, after the fragrance is also sweet, and finally say a word about Iceland iron tree! yyds

Green tea, Longjing tea, and Houkui are all fragrant.

What kind of tea taste is fragrant, this fragrance should be everyone's sense of smell is different, judgment is not the same, some drink jasmine fragrance, some drink magnolia fragrance, some drink Dahongpao fragrance, some drink tea fragrance, this fragrance and incense is not easy to decide, but also everyone's business.

The taste of tea is fragrant, especially flower tea.

The taste of Tieguanyin has a strong fragrance and a clear fragrance, the most types of aroma, and now it is autumn and winter, you should drink more, it has the effect of going greasy, going to fire and nourishing the stomach, and Jupu tea is also.

China's tea culture has a long history, there are many kinds of tea, in general, jasmine tea is fragrant, and the taste is light and has a long aftertaste.

Hello! What kind of tea tastes fragrant, I think the taste of jasmine tea is more fragrant.

What tea tastes fragrant? I think it's green tea. Green tea is made by drying fresh tea leaves. And it's only available every spring.

Tea depends on personal preferences, and there are many teas that like fragrance.

1. Oolong tea, the taste is relatively heavy, and the aroma is also high, especially the northern Fujian oolong, represented by Dahongpao Wuyi rock tea. The end of its leaves is twisted, like a dragonfly's head, the color is iron green with brown oil, the inner quality is lively, sweet, clear and fragrant, and there is an obvious rock bone flower fragrance.

2. Pu'er tea, Wuli is mainly produced in Xishuangbanna, Lincang, Pu'er and other regions of Yunnan Province. Paying attention to brewing skills and the art of drinking, it can be drunk in a variety of ways, both clear and mixed. The tea soup is orange and yellow, the aroma is sharp and long-lasting, the fragrance is unique, the taste is strong and mellow, and it is durable to brew.

3. Black tea is made by fermentation and baking hood, and the tea leaves turn into red oxides under the action of oxidase during fermentation, becoming black tea. It has a mild character and a mellow taste.

Oolong tea has a strong taste and a high aroma, especially oolong in northern Fujian.

Oolong tea, also known as green tea and semi-fermented tea, is a tea category with distinctive characteristics among several major tea categories in China. Oolong tea is a high-quality tea made after the processes of killing, wilting, shaking, semi-fermentation, and baking. Oolong tea evolved from the Song Dynasty Gongcha Dragon Group and Phoenix Cake, and was created around 1725.

The pharmacological effects of oolong tea are prominently manifested in the aspects of lead qi dividing holes to radically defattest fat, and bodybuilding. Oolong tea, lotus leaves, hawthorn made of "dragon lotus camellia" for the first holy product, **good effect without *** and widely praised. In Japan, it is called "beauty tea" and "bodybuilding tea".

Oolong tea is a unique type of tea in China, mainly produced in northern Fujian, southern Fujian, Guangdong and Taiwan provinces. In recent years, Sichuan, Hunan and other provinces have also produced a small amount. In addition to domestic sales in Guangdong, Fujian and other provinces, oolong tea is mainly exported to Japan, Southeast Asia, Hong Kong and Macao.

There are many varieties of tea, including black tea, green tea, etc., among which green tea is divided into many kinds, such as Pu'er tea, Longjing green tea, etc. So, which tea is best? Is black or green tea better?

Which tea is best.

It has the warm and sweet lubrication of ripe Pu'er tea, the mellow and intoxicating of Pu'er raw tea, and the high and delicate ,...... of Wugu single bushThere is the freshness and refreshing of Qiandao Lake black tea. After drinking, it makes people linger for a long time, and the lips and teeth are fragrant.

I chose a Yunnan ancient tree black tea, the soup color is red and bright, and the aroma is rich and sweet! The entrance taste is sweet, the aroma is more like, there is not too much bitterness, and overall it is good! The refreshing effect of black tea is good, and drinking more tea is also good for the body!

The first brew of Pu'er raw tea is full of charm, and the strong tea fragrance is really irresistible.

Alpine green tea, the tea of Sichuan, instantly feels seven emotions and six desires, giving a new culture.

Difference Between Black Tea and Green Tea.

Tea leaves have their own tastes, but they are all very fresh, black tea is more moist, green tea is slightly bitter and worth recalling, black tea is more warm to the stomach and has a more moist taste. One of the green teas, brewed in a transparent cup, has a fresher smell and is slightly bitter, and I personally prefer black tea.

How to taste good or bad tea.

The color of the tea is pure, and the tea is clear. Some are warm and sweet, some are mellow and intoxicating, and some are high and delicate ,......Some are fresh and refreshing. The taste is luscious, and it is a good tea.

After the tea is brewed, wait a few minutes and taste it slowly: first sip it several times in your mouth, and taste it for the first time, and the taste is sweet. Drink it in small sips, the aroma is pleasant, refreshing and pleasant.

Pu'er tea has the strongest flavor, followed by black tea, then oolong tea, flower tea, and the lightest is green tea.

Pu'er tea is mainly produced in Xishuangbanna, Lincang, Pu'er and other regions of Yunnan Province. Pu'er tea pays attention to brewing skills and the art of drinking, and it can be drunk in a variety of ways, either clear or mixed. Pu'er tea soup is orange and yellow, the aroma is sharp and long-lasting, the fragrance is unique, the taste is strong and mellow, and it is durable to brew.

Black tea is a fully fermented tea, which is refined from a series of processes such as withering, rolling, fermentation, and drying. Withered is an important process in the initial production of black tea, and black tea is called black tea when it is first made. Black tea gets its name from the red color of the tea soup and leaves after the dry tea is brewed.

The main varieties of Chinese black tea are: Rizhao black tea, Qi Hong, Zhaoping red, Huo Hong, Yunnan red, Yue Hong, Quancheng red, Quancheng green, Su Hong, Sichuan red, Ying Hong, Dongjiang Chuyunxian black tea, etc.

Oolong tea, also known as green tea, semi-fermented tea and fully fermented tea, has many varieties and is a tea category with distinctive Chinese characteristics among several major tea categories in China.

Flower tea, also known as fragrant tablets, is a type of reprocessed tea that is brewed from the flowers or leaves of plants or their fruits, which is unique to China.

1. Sweetness. The sweetness of black tea is obvious.

Sweetness is mainly presented by monosaccharides and oligosaccharides, such as sugar, glucose, sucrose, lactose, and so on. In addition, some sweet amino acids, such as theanine, glycine, alanine, serine, etc., will also contribute a certain sweetness.

2. Bitterness. The bitter substances in tea soup are mainly alkaloids (including caffeine, theobromine, theophylline), in addition to tea polyphenols (anthocyanins, catechins), saponin compounds and bitter amino acids. Most Pu'er raw teas have a strong bitter taste.

Alkaloids, polyphenols, and bitter amino acids only present a bitter taste in the mouth, while tea soup with high tea saponin content will present a bitter aftertaste.

3. Astringency. The astringency of single fir is generally heavier.

The main contributor to astringency is tea polyphenols, of which ester catechins account for the highest proportion. In addition to tea polyphenols, flavonols, phenolic acids, phenolic acids and alkaline amino acids in tea will all present a sour and astringent taste.

4. Umami. Umami is the refreshing taste, which is mainly presented by umami amino acids such as theanine and glutamic acid. Not all amino acids will have a refreshing taste, some amino acids will have a bitter and sour taste, while others will have a sweet taste.

White tea usually tastes fresh.

In addition, caffeine itself does not have umami, but caffeine can be combined with theaflavin, thearubigin, etc., which are oxidation products of tea polyphenols, in tea soup, and the complex formed has a fresh taste, which is also the main cause of the unique fresh and mellow taste of black tea.

5. Intense feeling. We sometimes say to our friends who make tea, your bubble is strong, or your bubble is weak. This shade is not related to a certain substance or a certain type of substance in the tea soup, but refers to whether the contents of the tea are rich or not.

Cooked pu is usually rich in substances.

If a brew of tea is rich in substances, then the taste intensity of the tea soup is higher, otherwise it is called light. The intensity of tea is not only related to the richness of the inclusions of the tea itself, but also related to the ratio of tea to water, water temperature and time of brewing.

6. Thick (thick).

Thick texture like sugar.

Some teas will have a particularly thick feeling when drunk, which is a manifestation of the rich pectin and other sugars in the tea soup. Tea soups with high consistency tend to be accompanied by a slippery feeling that is not very astringent, which may be related to the rich sugar content, which offsets the bitterness.

7. Mellow. This feeling is understood as the taste of tea, refreshing and sweet. The mellow feeling of tea soup is the same as the thick feeling, and it is also presented by a variety of substances.

High-grade green tea is mellow.

The above tastes are the most basic tastes when we usually drink tea, because each person's taste threshold is different, so there may be some slight differences in strength, but the general impression can still be unified. Knowing this, when you drink tea in the future, I believe that you are no longer a simple white who can only describe sweet and bitter, but an entry-level player who can carefully experience other subtle feelings.

There are many varieties of Chinese tea, each with different tastes.

Green tea generally has a bitter taste, while Tieguanyin in the green tea system is sweet and has a strong aftertaste.

Black tea is slightly sweet, white tea, yellow tea does not have a strong taste, and has a faint fragrance.

The first few brews of black tea have an aged fragrance, and the sweetness in the back is getting stronger and stronger.

Green tea is fragrant, not bitter or astringent, it is not tea, relatively speaking, all teas have bitter, sweet and other tastes; Green tea, white tea, and yellow tea are mainly fragrant and fresh; Black tea has an aged taste; Black tea with a sweet taste; period, green tea has a floral fragrance and so on;

It is a bit difficult to describe the taste of tea in detail, because everyone's taste is different, and a brew of tea will get different tastes for different people. In addition, the taste of tea is related to the age of the tree, the production process, as well as the growing environment, and even the weather. So it's hard to use one exact word to describe the taste of a tea.

When drinking tea, you must believe in your own feelings, others say that it is useless to break the sky, good is good, bad is bad.

There are many types of tea, such as flower tea, white tea, black tea, green tea, oolong tea, etc., each with its own taste, you can try it separately and choose your favorite flavor to drink for a long time.

Ah, it should be a little bitter, a little astringent, and with a light fragrance, such a taste.

Most teas start out bitter. But after three ups and three downs. That's sweet.

The tea is a little bitter in the mouth, but the aftertaste is sweet after bitterness.

Each tea taste is different What varieties do you mainly look at, if you are interested, you can learn about the tea culture.