Why can t I feel anything when I drink it, is there something wrong with my sense of taste?

Da Hong Pao is different from Tie Guanyin Da Hong Pao is the general name of Wuyi Mountain Rock Tea It is also the name of Da Hong Pao, a special tea It depends on what quality Da Hong Pao is when you drink it, and the high-quality Da Hong Pao tastes like milk and is smooth After drinking, your mouth is fragrant.

The blending process of Da Hong Pao is to pick the length of each tea and go to the short of each tea, and Da Hong Pao pays attention to the golden mean, which may be your feeling is wrong.

It should be that you drink less, you have drunk each tea many times, and you will be able to drink the difference between each tea!

It is recommended to drink more!

Why does Da Hong Pao smell mushy when drinking, the biggest possibility is that the mountain field is not good. The rock tea that is not well planted in the mountain field can be understood as a lack of arms and legs, and congenital defects.

When I met a high-spirited tea maker, I thought that I would work hard to correct the defects through the process as much as possible to minimize the loss.

If you meet a tea maker at the elementary level of tea-making technology, you will simply and rudely roast the fire. As a result, the fire control was not in place, and it was roasted violently all of a sudden, and it had a burnt taste.

Secondly, it may be that the roasting force is too strong. The original simmering and slow simmering became a high-heat stir-fry, and the leaves could not withstand this high temperature, and naturally gave birth to a burnt taste. Even if the fire is too strong, the tea has been charred.

In addition to the above two reasons, buying rock tea with a burnt taste is also due to the wrong purchase channel, which has added trouble to yourself.

This should be the unique fragrance of the big red robe, so it shouldn't be surprising.

The quality of Da Hong Pao is different, and the taste of the brew is also very different, which can also be used as one of the ways to identify the quality of Da Hong Pao tea. So, why does the big red robe smell a little burnt? What does the big red robe taste like?

Why does the big red robe smell a little burnt.

1.If the big red robe is said to be burnt, it is basically not a big red robe, it must be cheating you.

2.Even if it is a rock tea, it is a rock tea that has been made bad. A lot of garbage tea pretends to be rock tea, especially roasted ones, Waishan tea, Zhou tea, many say that they are Da Hong Pao, but in fact, the cost is only 50-60. I don't even want to put that in boiled tea eggs.

3.Roasted tea is also a very important thing for the production of rock tea, it stands to reason that rock tea roasting tea should use lychee charcoal, and your so-called paste I am worried that the use of inferior charcoal is fundamental, and I feel a little apprehensive when I think about it.

What does the big red robe taste like.

The appearance and taste characteristics of Da Hong Pao: the strip is strong and even, the color is greenish brown and fresh, and the tea soup is dark orange-yellow after brewing, clear and gorgeous; The bottom of the leaf is soft and bright, the leaf margin is vermilion, and the center of the leaf is pale green with yellow; It has the sweetness of black tea and the fragrance of green tea; Tea and not cold, long-term storage is not bad, triangular three-dimensional tea bags, fragrant and clear, taste long and mellow.

As long as there is a big red robe, the quality characteristics of the fragrance type and the strong fragrance type are: the shape is tightly knotted, the color is green and brown and fresh, the soup color is orange and yellow after brewing, the leaves are red and green, and the typical leaves have the beauty of green leaves and red borders. The most outstanding feature of the quality of Da Hong Pao is that the aroma is rich and orchid-scented, the fragrance is high and long-lasting, and the "rock rhyme" is obvious.

The big red robe is very resistant to brewing, brewing.

Seven or eight times it still smells.

The relationship between the taste and quality of Da Hong Pao.

The entrance is sweet and smooth, and the bitter, astringent, numb, and sour are inferior. The tea has no texture, and the thin one is inferior. The severity of the bitter and astringent taste often determines the quality of rock tea.

The number of brews is usually about eight bubbles, and more than eight bubbles are better. Good tea has "seven bubbles and eight bubbles with aftertaste, nine bubbles and ten bubbles with aftertaste." ".

How to distinguish the quality of the big red robe from the taste.

The tea leaves of Da Hong Pao will have an aroma and have the aroma of orchids, and the high-quality or low-quality Da Hong Pao can be judged from the aroma of the tea, and the fragrance of high-quality Da Hong Pao is long-lasting. The slightly worse quality Dahong aroma is shorter, and the worst quality Dahong Pao will have musty, burnt, smoky, sour and other peculiar smells. In terms of taste, the high-quality Da Hong Pao has a mellow and smooth taste, and the taste lasts in the mouth.

Generally, after brewing seven or eight bubbles, the taste is still pure.

The taste of Da Hong Pao tea: the aroma is rich and orchid-like, the fragrance is high and long-lasting, but it is a little bitter, and the "rock rhyme" is obvious.

Da Hong Pao tea is the best quality of Wuyi rock tea.

Da Hong Pao is a thousand-year-old tree, a rare treasure. At present, there are only 4 trees left on the steep cliff of Kowloon Cave, and the age of the trees has reached 1,000 years. From May 13th to 15th every year, the elevated ladder mining is scarce, and the output is scarce, which is regarded as a rare treasure.

Wuyi Da Hong Pao, belongs to the single fir processing, excellent quality of the "famous fir", the famous process is all by manual operation, with exquisite work specially made. The finished tea is known as the "King of Wuyi Tea".

The quality characteristics are: the shape of the cord is tightly knotted, the color is green and brown and fresh, the soup color is orange and yellow after brewing, the leaves are red and green, and the typical leaves have the beauty of green leaves and red borders. The big red robe is very resistant to brewing, brewing.

Seven or eight times it still smells. To drink "Da Hong Pao" tea, you must follow the program of "Gongfu Tea" small pot and small cup to taste the slow drink, in order to really taste the charm of rock tea.

We know that Da Hong Pao is the leading variety among many categories of Wuyi rock tea, and has always been a classic of the oolong tea faction in northern Fujian, ranking among the top ten traditional Chinese teas.

It should be said that the character of Wuyi rock tea's "rock bone flower fragrance" largely comes from the public's perception of Da Hong Pao in the past.

Therefore, in the tasting of Da Hong Pao, the most important and iconic thing is to taste the unique "rock rhyme" and pleasant floral and fruity aroma of rock tea.

In other words, a high-quality Da Hong Pao generally needs to meet the basic quality characteristics of "pure taste, positive gas, bright color, sufficient rhyme, and lively leaves", and there will be no burnt taste, rancid taste, sour taste and other uncomfortable smells that are all classified as "peculiar smells" in tea tasting.

In the actual tea tasting, it is true that many people will have a burnt taste and obvious dryness when they drink Dahongpao. This also leads to the fact that Da Hong Pao is often criticized, and as a foreigner, he is even more confused about it.

So what is the reason for this? Some people say that the water here is deep. Yi Fangjun believes that there are mainly the following three reasons:

First, this is closely related to the processing technology of Wuyi rock tea. "Roasting" has always played a very important role in the processing of Wuyi rock tea, so that most people have the impression that "rock tea is roasted by fire".

There is a certain bias in this statement, which will not be discussed here. Only from the roasting of rock tea, not only do you need to go to the water roast first, but also need to re-roast after the selection is completed to fix the quality characteristics.

At this time, the heat is not in place, and the roasting is high, which is prone to high fire, and the tea leaves are scorched, and there is a burnt taste. On the contrary, if the heat is in place, it is easy to form a characteristic caramel aroma if it is roasted over medium and high heat, and it exudes the unique sweet aroma of high fire.

The second is in the processing process, in addition to the reason that the roasting temperature is too high and causes the roasting to be damaged. There is also a possibility, that is, from the time of finishing, because the speed of the pot is too slow, resulting in the tea leaves being scorched.

The third is that the current big red robe is mixed with fish and pearls, and most of the people on the market are blended. Some people take tea from other mountains or continents to pass off as tea from the Zhengyan area, and in order to cover up the defects in the quality of tea and improve the quality, they often try to roast as much as possible. In this way, if you accidentally overbake, it will be easy to burn off.