What do different kinds of tea taste like?

It's really embarrassing to be invited because I opened a small teahouse, and it's really a big question about the taste of tea, just like a thousand people reading Shakespeare and having a thousand Hamlets, there are personal feelings, and the mood is not the same, the feeling of drinking tea may be different, today it is bitter, tomorrow it is sour, and the day after tomorrow it is sweet; There are also scientific standards, different processes, different tree species, and different tea ages, all of which determine the final result of the tea - the color and taste of the soup are different. Therefore, I personally think that to clearly understand the taste of tea is to drink more and learn more, if you drink more, you will naturally feel the difference, black tea is definitely different from black tea; Learn more, you can find a special term to describe it, and the two answers with the highest votes above are different aspects that are professionally described. <>

Ha ha! Let me try to see if I can give you a good answer. I work in a teahouse, and I specialize in tea tasting.

If I was lucky, I met some people who were at least famous, so I won't say much. It's really hard to say what each type of tea tastes like, so let's just say just one. Ban Zhang, well, that is, the boss asked me, what kind of tea is used for this meal, I trembled, Ban Zhang, and then the boss sat down and made a strong meal Ban Zhang.

555555 I was wrong. Depending on the way of making tea, the taste and taste of tea can also be transformed into a variety of different tastes. I've heard a lot of weird bubbles here for part-time jobs.

For example, young leaf black tea first passes through cold water, and then directly boils water. For example, the flushing is very slow, without a strainer, and the wall is slowly poured into the sea of tea, saying that this can make it more viscous. In short, all kinds of things, absolutely full of compelling.

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. Green taste. It is the original taste of plants in nature, and the main reason for the green taste in the tea is that the green is sunburned, greened, and not enough green, and of course there are other reasons: picking the green tea when it is too young or the dew is heavy, or the improper stirring in the production process causes damage to the leaf tissue, resulting in stagnant water.

2. Sourness. After some fermented tea is finished, rolled and dried, it needs to be cooled to allow it to be post-fermented, and then rolled and dried again the next day. If in the post-fermentation stage, due to the excessive water content of the initial dried tea leaves, resulting in microbial activity, the tea will appear sour.

Of course, the sour taste of sour fruit, which is caused by the umami taste of the tea soup, is not in this category.

3. Bitter and astringent.

Tea leaves will have a bitter taste in themselves, and if there is a bitter taste, it mainly depends on whether it melts quickly after entering the mouth. If it can't be dispersed, then this tea should not be a successful tea. The main reason for the bitter and astringent taste is that the fresh leaves are young and tender, the sun is not green, the green is improper, or the summer summer tea.

4. Burnt taste. The burnt taste of the tea should be caused by improper finishing and roasting. In the process of tea killing, the temperature and time are not properly grasped, resulting in too high temperature and too long time, and the finished product is burnt.

During the baking process, the temperature is too high and too fast, and if you don't pay attention to frequent stirring, you will often have a burnt taste.

5. Smoke smell. The smoke smell of tea leaves is mainly due to the smoke leakage from the tea stove during roasting, which contaminates the tea leaves with smoke. The purpose of roasting is not only to reduce the moisture content to maintain the dryness of the tea, but also to roast the quality of the tea with high flavor and mellowness.

Improper handling of roasted tea, too high temperature or too long time, smoke rise caused by tea falling into fuel, inhalation of burnt smoke smell of tea leaves, or other smoke smell in the production environment are all causes of smoke smell and affect the aroma of tea leaves.

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.

1. The taste of tea is composed of the flavor substances in it. The flavor substances in tea are very complex, the most basic ones are caffeine, tea polyphenols, amino acids, tea saponins, organic acids and so on. The flavor of tea, in addition to the "nature" determined by the variety, raw materials and process of the tea itself, the final taste presented to the drinker is also related to brewing, and the brewing of tea is related to water quality, water temperature, tea-to-water ratio and steeping time.

2. Between the composition of tea and the composition of tea, there is also a process of "leaching". The kinetics and thermodynamics of the tea extraction process are not only related to the tea itself, but also closely related to the water temperature and water quality.

3. In the case of determining the tea, water temperature and water quality, whether the brewed tea is delicious or not depends on how to brew it - under this premise, the flavor of the tea mainly depends on two factors - the ratio of tea to water, and the time of soaking.

Tea, a word.

The tea ceremony is like the way of life. Since ancient times, literati have always compared the taste of tea with the taste of life, and used the tea ceremony to understand the way of life. Tasting tea is tasting your life.

Tea has two understandings. A cup of tea, drink it in the mouth, first get its bitterness, and then get its sweetness. The same is true of life, first bitter and then sweet.

Drink a cup of tea, pick it up, put it down. Picking up is to survive, and letting go is to live. When you pick up a cup of tea that you know is bitter, can you drink it? Putting down the teacup, can you let go of the bitter memories and be light?

Tea has three friends. Tea drinking is expensive with fewer customers.

Tea tasting, one person gets the spirit, two people get the fun, and three people get the taste.

Tea has four gases. "Qi" refers to the breath of the tea people who drink tea and stay between the five internal organs and the tongue, this breath is peaceful, long-lasting, sweet and fragrant, which can not only benefit the true qi of the human body, but also can nourish its heroic righteousness, so the gentleman does not withdraw the tea vessel for no reason, and uses the qi to nurture it.

One is angry: after drinking tea, there is a fresh and vivid tea vessel filling the chest and abdomen of the tea person, which is not only the vitality of nature, but also the vitality of life, and the vitality of the tea heart. Only when you are angry, the world can be cleared, life can be moved, the mood can be calm, and the anger is great;

Second, it is said that the aura: the tea gas should not only be vivid, but also vivid, with a flowing feeling, which is called aura;

Three is righteousness: tea is impartial, peaceful and modest, and rice is righteousness. Mencius Day; I am good and I am heroic, and those who are raised are also righteous;

Fourth, the spirit: the tea gas should not only be peaceful, but also have a generous and passionate spirit, which is not only a requirement for tea, but also a requirement for tea people.

Angry, general tea drinkers can get, aura, tea consciousness can get, righteousness, self-cultivation can get, only will, not chest calm, thinking and helping the world can not get.

Tea has five natures. Qing: The body and mind are clear.

Clean: high quality.

And: Gentle spleen and stomach, moisturize the five organs.

Long: Nourish the spirit, nourish the qi.

Opinion: Refresh the mind, health and intelligence.

Tea has six flavors. Light: the entrance is light, and the tongue is empty;

Sweet: sweet aftertaste;

Smooth: smooth taste;

Tender: no sense of coarse aging;

Soft: no stiffness;

Thick: no thin softness.

Requirements for Six Flavors:

The entrance is light, the tongue is soft, the throat is tender, the corners of the mouth are smooth, the tongue is thick, and the aftertaste is sweet.

Tea has seven emotions. Hi: Makes people feel happy.

Love: Cha Deren, but 'sad but not sad'.

Seclusive: Evoking and humorous.

Silence: The feeling of making life empty.

Light: Make people have the ambition to be in the air.

True: Enlightening people's feelings.

There are eight difficulties with tea. One making, two don't, three utensils, four fires, five waters, six throws, seven fires, eight drinks.

Picking and baking is not refined, non-making, distinguishing shape and color, non-other, carved gold and jade, non-instrumental; darkness and ignorance, not fire;

Coarse and old turbidity, non-watery; When you don't know tea, you don't vote;

Ignorant of reason, non-coy; Suck the fragrance and sip the taste, not drink.

Tea has nine spices. One clear, two secluded, three sweet

Four soft, five strong, six fierce, seven easy

The taste of the tea is a light fragrance with a slight bitterness, but the taste is a little sweet and silky after tasting it carefully.

Tea has a fragrance, for people who like to drink tea, will like its taste, light, very fresh, tea also has many cultures such as Chaoshan and Fujian regions are more fond of tea.

The taste of tea is a kind of smell fragrant, mellow taste when drinking, sweet, moisturizing and sweet, the more you taste, the more you taste.

What is the taste of tea, it is a strong fragrance, the cooperation is particularly refreshing, and people who can drink tea taste it, it is particularly delicious.

The taste of the tea is light and fragrant, with a bit of bitterness.

This depends on the individual's taste, the tea that likes to drink strong tea is slightly bitter, and the tea that likes to drink weak tea is more fragrant.

Bitter, bitter and sweet.

There are many kinds of tea, including light fragrance type, strong fragrance type, jasmine type and so on.

Wuyi Black Tea: Black tea is a fully fermented tea, the biggest feature of fully fermented tea is alcohol, and the taste of black tea is sweet, so to evaluate black tea, whether the water is sweet, this is very important, the sweetness of black tea also depends on the age of the tree, the degree of fermentation, some tea fermentation is not good enough, there will be strange miscellaneous taste. Then there is the aroma, the fragrance of black tea can be divided into honey, floral, longan, pine smoke.

Black tea is relatively mild, not as strong as other teas, Wen wants to say that the soup color of black tea does not indicate the quality of the tea, the golden soup color and the strong red soup color are because of the difference in technology. The golden soup black tea is more fresh and sweet, and the red soup black tea is more mellow and sweet. The best black tea in my own heart is:

The aroma is strong, the water is sweet and smooth, and there is no miscellaneous taste in the throat. You can try it, the tea of black tea is sweet when it is cold.

Wuyi Rock Tea: There are too many types of rock tea (more than 1,000 kinds), and I dare to say that no one in Wuyi Mountain can drink all of them. So here, let's talk about the two leading varieties of Wuyi rock tea, "narcissus and cinnamon".

Friends who know a little about rock tea believe that they have heard the saying "alcohol is not daffodil, and fragrance is not cinnamon". These two varieties can be called representatives of the rock tea world. In terms of output, the two together account for at least seventy or eighty percent of the total output, and the rest are other rare varieties (the specific data is forgotten, if you are interested, you can check), they have their own distinctive characteristics, but interestingly, they also have the characteristics of other rock tea varieties, simply put, there are commonalities in the personality.

If you want to ask me what the taste of rock tea is, I really can't say clearly, so I can only give a general explanation from the mountain field and technology. The meaning of the mountain field is the tea growth environment, the climate of different tea mountains, the soil will affect the substances in the tea tree, and the tea aroma will be different, so each mountain field has its own characteristics, as we all know, the high mountain produces good tea, and the low mountain tea has an "earthy taste". Narcissus tea alcohol, but this alcohol is different from black tea and ripe alcohol, it is a clear alcohol.

Narcissus tea belongs to the arbor type, and the essential taste of the arbor type tea is woody; Cinnamon tea is a shrub type, which is relatively fragrant, and the fragrance is strong, and it is characterized by "cinnamon flavor". Then there is the heat of baking, and the taste of tea from different temperatures is not different.

Roasting: After the tea is fried, it is baked, the heat is relatively light, the tea tastes very fresh, the bottom of the leaves is relatively green, and the taste is similar to grass. Medium heat baking: the bottom of the leaves is dark green with a little brown, the aroma is relatively rich, the good has a floral fragrance, and the throat rhyme is also good.

Full fire baking: the bottom of the leaves is black brown, the tea fragrance is calm, the full fire tea is just roasted, there will be a charcoal fire smell, after a month or two, the fire taste gradually fades, it is good to drink, the tea will be smoother, and the floral fragrance will also be transformed into fruit fragrance.