Why does the tea you brew always have no fragrance in the teahouse?

Anyone can make tea, but it is not easy to make it well. Even if you use the same kind of tea, the amount of tea, the temperature of the water, what kind of water is useful, and the difference in the teapot will affect the taste and aroma of the tea.

If the water boils for too long, the carbon dioxide in the water will volatilize, and the brewed tea will not be so fresh. However, if the water temperature is too low, it is not suitable to make tea, because the active ingredients in the tea are not easy to brew out, the fragrance is not so strong, and the tea will float on the water, which is inconvenient to drink. The temperature of the water used to brew tea is also determined according to the type of tea, some are suitable for brewing with water below 100 degrees Celsius, and some need to be brewed with water at 100 degrees Celsius.

It takes experience, and the more types of tea you've brewed, you're sure to make progress every time you study it carefully. In the teahouse, they all have a certain understanding of the way of making tea, and they naturally know more about tea when they have been with tea for a long time.

The difference in water quality also affects the taste and aroma of tea to a certain extent, and we generally use tap water at home, which contains more metal ions, which will also have an impact. The time and frequency of brewing tea also have an effect, and the method of different types of tea cannot be generalized.

Because making tea is a technical job.

As a person who likes to drink tea, I can't say how much I know about tea, I just like to drink, and I will make tea, but I can't identify the quality of tea, I can only drink whether the tea is good or not, I don't have to the extent that others can guess the quality and price of this tea as soon as they drink it.

I don't like to make tea, because if you add too little tea, the freshly brewed tea doesn't have much taste, and it takes a while to have a taste, but if the tea leaves are soaked in water for too long, it will be bitter and astringent, and it won't taste good, and if you add too much tea, although the freshly brewed tea will have a taste, but as long as you put it for a while, it will be bitter, and the tea will be too strong and not delicious, so I like to brew tea, kung fu tea.

The water of kung fu tea must be boiling water and hot enough, so the general professional brewing of kung fu tea is to make a small charcoal stove to keep the water in the kettle in a state of boiling water.

Add an appropriate amount of tea leaves to the teapot, flush the boiling water into the tea leaves, and pass the tea first time, because the tea leaves are not clean in the process of making, so the first tea is passed over again, and the taste of the tea water in the second time has not been reflected much, and the third and fourth times are the best.

In short, the most important thing to make tea is water and tea, or water added to the teapot must be poured out, not soaked in the teapot, so that the tea will be bitter.

1. The tea leaves do not have a fragrance, which may affect the fragrance of the tea with the quality of the tea, the water temperature of the tea, and the tea set.

2. Generally speaking, the more famous the brand of tea, even if the tea making technology is average, it is easy to brew the tea fragrance.

3. How much water is used to make tea, according to different tea leaves, the water temperature requirements are also different. For example, Tieguanyin, 80-90 degrees of water is best, too cold or too hot will affect the aroma of tea spine oak.

4. Tea utensils have a certain effect on the fragrance of tea. For example, the purple clay pot has Bu Yekai's good airtightness, which can well retain the fragrance of tea.

Aroma is the main part of the tea soup. But human olfactory cells develop differently.

This is known empirically, and perhaps there is a more scientific basis, some aromas, some people can smell them, and some people do not feel fragrant; So, when it comes to subtle aromas, not everyone can smell them, but the sense of smell can be trained. In the past, when I first drank tea, I was not so sensitive to the aroma, but after drinking it for a year, there was a clear distinction between the aromas, and after three years (more tea contact), I probably knew all the aromas.

Of course, there are some aromas that I don't feel fragrant, and I know from the feelings of others, for me, that fragrance is just a stuffy smell similar to chrysanthemums. At the very least, after training, the sense of smell and taste will be more sensitive. The method of training is clear, drink carefully, smell carefully, and compare in detail, and be objective in terms of one's own feelings.

It is best to have someone to taste tea with you, not only to make up for your own taste shortcomings, but also to have an exchange of opinions, which is infinitely beneficial for making tea and appreciating tea. There are roughly three places where the fragrance of tea appears: the first is the smelling cup (later I improved the use of porcelain spoons).

Smelling the fragrance from the smelling cup is to smell from the highest temperature, the temperature gradually drops, the aroma may change, you must grasp it.

And it is best to smell it carefully even when the temperature is low to room temperature, not only can you appreciate the aroma of the tea, but also you can distinguish the quality of the tea, and even how the tea is made. At the highest temperature, there will be a choking feeling, only part of the tea soup will choke out the fragrance at the highest temperature, if this is the case, when brewing, try to master the higher temperature brewing, you can brew another unknown fragrance.

After a few seconds, the fragrance begins to appear, from light to strong, and then from strong to light, which is the first fragrance. After that, another fragrance will slowly appear, also from light to strong, from strong to light. Layer after layer, even at room temperature, there is still a fragrance, and people say that the tea that leaves a fragrance at the bottom of the cup is like this.

When smelling the fragrance, usually the sense of smell will be tired, that is, the meaning of not smelling its fragrance for a long time, so you should move the smelling cup away for a few seconds every few seconds, so that the sense of smell is in contact with the fresh air, and then smell, so as not to enter the room of Zhilan! In today's tea, unless it is a tea picked in three or four years, it is not easy to smell the fragrance at the bottom of the cup if the fire is too strong. The heavier the roast, the less the number of aromas will reduce, I'm afraid some roasted tea people don't know this truth, but tea makers should know when buying.

Tea friends ask: Why do some teas smell fragrant, but celery cracks and don't taste fragrant?

Many tea lovers will encounter a problem when drinking tea, that is, some tea smells fragrant, but when drinking, they find that it is not so fragrant, what is going on?

It's stinky tofu, and of course, tea and stinky tofu are not the same. The meaning of Xiao Chajun when he said this sentence is not to compare two kinds of food, but to compare "smell" and "taste". The aroma is known to us through the sense of smell, and the tea soup is known to us through the sense of taste.

To put it a little more professionally, the aroma of tea mainly lies in the degree of release of aromatic substances in the tea. When some teas are fused with water, they cannot be effectively integrated into the tea soup, and other aromatic substances are released after encountering high temperatures. So we often come across situations where it smells better than it tastes.

So where does the aroma in tea come about? Xiao Chajun will take you to take a look.

1. Tea tree varieties.

The aroma of tea is mainly due to the biosynthesis of aroma substances in the tea plant. The different varieties of tea trees will also make the tea aroma type and aroma components significantly different.

2. Processing method Processing method also has a great impact on the aroma of tea, four drying methods of sun drying, drying, frying drying, infrared drying, and two kinds of high and low temperature are the only conditions to do the experiment, and the results show that the drying method and temperature are different, and the tea fragrance is different.

The entrance of sun-dried tea is milder, but the aftertaste is astringent, and the sun is heavy;

The dried fresh mellow is still strong, and the chestnut fragrance is sweet and full;

The fried and dried flavor is still strong and bitter, with chestnut aroma;

The infrared-dried taste is still strong and sweet, and the chestnut fragrance is sweet.

Tea dried at high temperature has a fresher taste, fuller and sweeter aroma;

Tea that is dried at low temperature has a slightly bitter taste and a slightly lower aroma.

3. Ecological environment.

Most of the tea areas south of the Yangtze River in China have four distinct seasons, including spring, summer and autumn tea. Generally speaking, spring tea is the best quality, followed by autumn tea, and summer tea is the worst. This aspect is also reflected in the quality of the aroma.

It is the reason for the tea making process.

When we comment on the aroma of a tea, we usually say that the tea is "noodle" or "falling water". The fragrance of the face, as the name suggests, is what the subject said, smells there, drinks not, and is free from the aroma on the surface of the tea soup. And the fragrance of falling water is naturally the aroma of melting in the tea soup.

As for the cause, it is more complicated, but it is basically caused by the production process, and the weather factors should have a certain reason. The second reason is that additives are used in tea production, and this part will not be repeated. Third, the channels of the oral cavity and the nasal cavity have different feelings for aroma substances, so some teas will smell and drink but not fragrant, while some teas will not smell fragrant, because people have different sensory patterns of aroma.

Smell the fragrance, drink it is not fragrant" is because the nasal sense of smell can feel the aroma but the oral sense of smell can not feel it; "Smell not fragrant, drink fragrant" means that the nasal sense of smell does not feel the silver, while the oral sense of smell can sense the source of the front.