Is it better to drink fragrant tea or strong aroma?

1. Strong fragrance type: rich and mellow strong fragrance type Tieguanyin.

It is also commonly known as "roasted tea" and "ripe fire tea". The difference between "strong flavor" and "light flavor" lies in a baking process, the temperature of this baking process of "strong flavor" is between 120 degrees and 180 degrees, and the baking temperature of "light flavor" is generally below 70 degrees. Because of this baking process, the strong fragrance Tieguanyin will show completely different quality characteristics from the light fragrance Tieguanyin.

The quality of the hair tea used to make the strong fragrance Tieguanyin is not the better the fragrance type Tieguanyin, the more it can bake the quality of the hair tea used to make the strong fragrance type Tieguanyin, and the better the fragrance type Tieguanyin, the more it can bake the high-grade strong fragrance type Tieguanyin, it generally requires that the fermentation is more fully in place, rich in the strong charm of Tieguanyin, and the fresh leaves should be tender. If it is a tea leaf that is fermented at low temperature controlled by air conditioning, it is used to roast a strong aroma Tieguanyin, and the effect is not good. How to control the heat of roasting, that is, the temperature and length of time of roasting, it depends on the tea to make tea, all the technology and key parts lie in this, which requires a long period of experience accumulation, which may also be the difference between old tea masters and young tea masters.

The strong fragrance type Tieguanyin has undergone high temperature action, chlorophyll.

It is destroyed, the color becomes jet-black or yellow-green or reddish, and the color becomes darker. Due to the complete removal of moisture, the cord is slightly lighter. The aroma is pure, and the decomposition and caramelization of glycostove substances make the tea leaves caramel fragrant and sweet, reducing bitterness and smoother taste.

The soup is generally darker in color, with an "orange-red" or "orange-yellow" color. Due to its strong taste and health care function, the strong fragrance type Tieguanyin is more pleasing to old tea people, elderly people and northern Fujian people. 2. Fragrance type:

Light and fresh The fragrant Tieguanyin emphasizes the clear soup and freshness. The color of the leaves is good, the leaves are green, such leaves are very appreciative, and they look the same as when they were just picked, brewed out of clear soup and green water, fragrant and pure, very suitable for appreciation. The fragrance type of tea is lightly fermented, and light heat is also required when roasting, and the moisture in the tea is maintained a little more, and the taste belongs to the light type, which is suitable for daily brewing and appreciation, and the tea can generally be brewed about 5 12 times, mainly determined by the quality of the tea.

This is divided into personal tastes, some people like to drink strong tea, some people like to drink light tea, fragrant tea and strong fragrance tea are good tea, but the taste is different.

In fact, the fragrance is more fragrant, because the fresh fragrance and original fragrance of the strong fragrance type single bush tea is not as good as the light fragrance type single bush tea, the characteristics of the light fragrance type tea are that the fragrance is refreshing, the fragrance is high and the taste is mellow, and the characteristics of the strong fragrance type tea are that it is mellow and sweet, sweet and lasting, and the taste level is also very rich.

I think it's still a fragrant type of tea that tastes better, because the taste is relatively fragrant, and the taste is not so heavy, so it tastes good for me.

Depending on the personality of the individual, it is generally fragrant, and it is a little more fragrant.

The aromatic tea has a longer aftertaste and a more mellow taste. Generally, the strong aroma type of tea is more popular.

I think both kinds of tea are delicious, but I can't say which one is worse, because everyone has their own favorite taste, and people's tastes are different.

Which is better, light or strong flavor? There is no one that tastes better, everyone tastes differently, and the conclusions are different.

1. Fragrance type. Also known as Fenxiang liquor, it uses sorghum as raw material to make liquor, uses barley and peas to make koji, and adopts the process of steaming and clearing twice, the liquor looks colorless, clear and transparent, with a refreshing aftertaste, sweet and refreshing, with the traditional old white dry style.

The fragrant liquor is fragrant, sweet and refreshing, and is a traditional Laobaigan style, represented by Fenjiu in Xinghua Village, Shanxi, so it is also called "Fenxiang type". Its characteristics are: pure fragrance, harmony of flavors, and a refreshing aftertaste.

Its main flavor components are ethyl acetate and ethyl lactate, from the ester content, it is lower than the strong fragrance type, sauce flavor type, and the ethyl acetate is highlighted, but the ratio of ethyl lactate and ethyl acetate is coordinated.

2. Strong fragrance type. It is also known as Luxiang liquor. Sorghum is used as the raw material for brewing, and the mixed distillation and slag continuation method are adopted, and the old cellar is continued to make liquor, which is colorless and transparent, aromatic, clear and dry, and has a long aftertaste.

Strong aroma liquor, rich aroma, represented by Sichuan Luzhou Laojiao liquor, so it is also called "Luxiang type". This aromatic liquor has the characteristics of rich cellar aroma, sweet and refreshing. Its main fragrance source ingredients are ethyl caproate and ethyl butyrate.

The ethyl caproate of Luzhou cellar liquor is dozens of times higher than that of light-flavored liquor, and about ten times higher than that of sauce-flavored liquor.

I prefer to drink a light-flavored liquor, which has a strong flavor and is too strong.

But I think that no matter what kind of fragrant liquor you like to drink, you must pay attention to drinking good wine, and try to choose pure grain wine if you have the financial ability, because drinking too much wine is not good for your health.

I think it depends on my preference, I prefer the fragrance type, I think it tastes better. The feeling of being fragrant and pure is not the kind of strong taste. I don't like it.

The kind that cuts your throat. But some people like that feeling. So it's up to you to personally like it.

If you like strong alcohol, then you drink it. If you practice the strong fragrance type, it may be more mellow.

It can only be said that radish and cabbage have their own love. Some people like light fragrance, and some people like strong fragrance. The representative of the fragrance is Fen Bar, and the strong fragrance is Wuliangye. The taste characteristics all have their own characteristics, so you can't generalize.

Which one is better varies from person to person, and in the market, strong flavor liquor will be more popular.

I like to drink dry, strong and clean liquorPeople like to drink fragrant liquor. People who like to drink soft liquor should drink strong flavor liquor.

The strong aroma liquor itself is mostly old cellar wine, the older the cellar, the more positive the taste, the strong aroma type of liquor has a strong taste, and the taste of the wine in the mouth is also relatively full, and the entrance is pure. Aromatic wines are more common, and Lao Baigan, which we usually drink, is one of them. The fragrant wine is colorless and transparent, the aroma is relatively elegant, and the taste is relatively pure and soft.

From the perspective of chemical composition, the content of ethyl acetate and ethyl lactate in the fragrant liquor is lower than that of the strong aroma type, which is also the scientific reason for the deviation in the taste of the Erliang pants.

Aromatic liquor

Fragrant liquor: also known as Fenxiang liquor, represented by Shanxi Fenjiu, Fenyang Wang Liquor, Zhejiang Tongshan Liquor, Henan Baofeng Liquor, Qingli Liquor, Henan Longxing Liquor, Xiamen Sorghum Liquor, Tianchangdi Liquor, etc., belongs to Daqu liquor. It is soft in the mouth, sweet in the mouth, and has a clear aroma.

The standard of the characteristics of light-flavored liquor is: pure fragrance, mellow and sweet, natural harmony, and refreshing aftertaste. The pure fragrance is the harmony between the main aromatic ethyl acetate and ethyl lactate, and the content of succinic acid is also very high, without miscellaneous smell, and it can also be called the ester fragrance is symmetrical and clean.

In short, the fragrant liquor can be summarized as: clear, positive, sweet, clean, and long.

The fragrant liquor uses grains such as sorghum as raw materials, and medium-temperature Daqu made of barley and peas as the saccharification starter agent, and adopts the steaming and dregs brewing process, solid-state pure staring tank fermentation, and steamed liquor, emphasizing "steaming and discharging impurities, cleaning and hygiene", that is, they are all working the word "clear", "clear to the end", and there should be no strong fragrance or sauce fragrance and its peculiar fragrance and evil smell.

1. Strong fragrance type Tieguanyin.

Tieguanyin Tieguanyin is divided into three categories, light fragrance type, strong fragrance type, and aged fragrance type. The raw materials of the fragrant Tieguanyin made by traditional technology, and then the Tieguanyin that is refined and baked, can be called the strong fragrance Tieguanyin.

2. Fujian jasmine tea.

Its quality specifications are divided into special flower teas, special grades and grade 1 to 6 flower teas, with a wide range of names. Special flower teas include Dahao, Yinhao, Chunfeng, Cui Tongue in Fuzhou, Tianshan Yinhao and Tianshan Chunhao in Ningde, Baiyun in Fu'an, Taimu Xiangyun and Taimu Yinhao in Fuding.

3. Cloud tea.

Yunwu tea, the shape is tight and thin, curly and beautiful, and after boiling water, it is famous for its green and fragrant color, mellow taste and beautiful shape. It has been rated as high-quality tea in the Hunan Famous Tea Competition, and enjoys a reputation at home and abroad.

4. Black tea. Black tea also has a strong fragrance type, and China's black tea varieties are most famous for Qimen black tea, which is the second largest tea category in China.

5. Luohan agarwood.

Luohan agarwood, this tea is produced in Mengding Mountain, Sichuan. It has the advantages of both black tea and white tea, and has a unique "fruity camphor rhyme", with a mellow and refreshing taste, a sweet fruity aroma, a long and rich camphor fragrance, and an elegant and lasting aroma.