What are the teas of light tea, what are the strong, what are the mellow, what are the sweet, what a

Generally, the tea in the early spring tea is light tea, and the concentration of tea is related to climate and light. You can try the organic bird's tongue from the early days of spring tea, and if you are hard to buy in other places, you can contact me.

Strong tea, Maoshan Qingfeng at the beginning of autumn tea, if it is purely handmade, the taste is absolutely strong.

The mellow tea is better than tasting Tieguanyin.

Sweet spring tea, Maoshan Qingfeng in the early days has a sweet aftertaste in the mouth, and the same is true for Maoshan white tea.

The bitter tea has small leaf bitters, and the summer green tea is a bit bitter.

The light tea has "White Tea has White Peony, White Silver Needle", and the strong has "Oolong Tea, Flower Tea, Mellow Sweet and Bitter."

These are my experiences in selling tea, rest assured.

People who have the habit of drinking tea: If you like light taste, you can buy high-grade roasted green or local famous teas, such as jasmine roasted green, flag gun, etc.;

Those who love the strong and mellow tea flavor should choose roasted green tea, such as pearl tea, Zhenmei and Dafang; Some people feel stomach discomfort after drinking green tea, they should choose black tea, such as Keemun black tea, Jiuqu red plum, Yunnan red, etc., and add sugar and milk when drinking it for better results;

For those who feel hot and dry, they can choose white tea, such as the king of white tea "Baihao Silver Needle"; For those who are obese and bloated, it is better to buy Fujian oolong tea and Yunnan Tuo tea.

The classification of tea is generally based on its degree of fermentation;

Light ones are lightly fermented or non-fermented, such as Longjing, Maofeng and other green teas.

Strong ones are highly fermented or fully fermented, such as black tea, pu'er and other black teas.

The mellow first recommendation is the semi-fermented Anxi Tieguanyin.

There is also the length of the soaking time.

Sweetness and bitterness generally depend on the quality and variety of tea. If it is bitter, it is bitter.

The first choice for light tea is Longjing, the "strong" is jasmine tea, the mellow is oolong, sweet and bitter - sweet and bitter are relatively speaking, often first bitter and then sweet when pushing small leaves bitter.

If you want to drink strong tea, you can find kung fu tea in Chaoshan area, which is a strong tea that can definitely make you feel the taste of tea! And the process of making kung fu tea is also a rare art!

China's tea is in Quanzhou City, Fujian Province, Anxi County, Tieguanyin, all integrate your questions!

Matcha. Matcha, also known as late tea, originated in the Wei and Jin dynasties in China, and was used to collect young tea leaves in the spring, kill them with steam, and then make them into cake tea (i.e., group tea) for preservation. When it is time to eat, first put the cake and tea on the fire to bake and dry, then grind it into powder with a natural stone mill, then pour it into the tea bowl and flush it into boiling water, and stir the tea in the bowl fully with a tea whisk to make it foam, and then it can be drunk.

Since ancient times, literati and writers have left a large number of poems about matcha, "the blue clouds lead the wind to blow continuously, and the white flowers float and condense the bowl noodles" is the praise of the Tang Dynasty poet Lu Tong for matcha.

Drinking. Drinking matcha is usually done in the manner of a tea servant, with a complex set of rules to follow.

The basic method is to first add a small amount of matcha to a bowl of tea, add a small amount of warm water (not boiling), and stir well (traditionally using a whisk).

In the tea ceremony, "strong tea" is made with 4 grams of matcha and 60cc of boiling water, which is a bit like a paste. "Thin tea" uses 2 grams of matcha and 60cc of boiling water. You can use a whisk to create a thick foam, which is very beautiful and refreshing.

In the current fast-paced society, there are very few people who use tea whisks to drink tea, and matcha is more used to make a variety of exquisite foods, and green matcha food has become a green flower on the table, which is sought after and enjoyed by people.

Biluochun. Dongting Biluochun production area is a famous tea and fruit intercropping area in China. Tea trees and peach, plum, apricot, plum, persimmon, orange, ginkgo seed, pomegranate and other fruit trees are staggered, rows of verdant tea canopy, like a green screen, a piece of thick shade like an umbrella of fruit trees, covered with frost and snow, covering the autumn sun.

Tea trees, fruit tree branches are connected, the roots and veins are connected, the tea absorbs the fruity aroma, the flower kiln tea taste, and cultivates the natural quality of Biluochun flower fragrance and fruity taste. As the Ming Dynasty "Tea Solution" said: "Tea gardens should not be mixed with evil wood, only cinnamon, plum, Xinyi, magnolia, roses, pine, green bamboo and the like and the planting between them, but also enough to cover the frost and snow, cover the autumn sun."

Tea trees and fruit trees are planted alternately, which makes Biluo Spring Tea unique with natural tea aroma and fruity flavor and excellent quality. The shape of the finished tea is tight, the cord is slender, the tender green is hidden and green, the fragrance is elegant, the fresh and fresh shengjin, the soup color is green and clear, the bottom of the leaves is soft and even, and it is sweet after drinking.

Biluo spring tea is tightly knotted, curled like a snail, white and dewy, silver and green hidden green, leaf buds are young and tender, the tea taste is slowly stretched after brewing, flying up and down, the tea is clear and green, the fragrance strikes people, the taste is cool and sweet, fresh and refreshing, as early as the end of the Tang Dynasty and the beginning of the Song Dynasty, it was listed as a tribute. Ideal for use in home office teas.

Xinyang hair tip, excellent quality, good taste!

Wild forsythia green tea has a good taste, is resistant to foaming, and has a sweet fragrance.

Our melon slices and monkey kui in Anhui are not bad.

Hubei Wufeng picks flowers and hairy tips, and now they start to send tea.

West Lake Longjing is good for you to try for free.

If you look at the required taste alone, the early spring tea has the characteristics you said.

Green tea is not sweet, it is a little astringent, that is sweetness, taste.

Good tea has the conditions you said!

The teas that are particularly sweet in the mouth are: Icelandic tea, hairy tip, jasmine tea, cinnamon rock tea, and Emei snow buds.

1. Icelandic tea.

Ancient tea trees will grow a special sweet Icelandic tea, generally picked in the spring of each year, after drying or drying can be brewed with boiling water, Icelandic tea has a strong aroma, and there will be a sweet taste after the mouth.

2. Hair tip. Maojian belongs to a kind of green tea, Maojian belongs to a relatively high-end tea, the cost performance will be relatively high, the aroma of the tea will be relatively light after brewing, and there will be a sweet taste after the entrance.

3. Jasmine tea.

The taste of jasmine tea will have a light fragrance, and it is also more stylish, the fragrance of jasmine tea is relatively strong, you can put the tea into a glass container, and then use boiling water to brew, which can promote the nutrients in the tea leaves, and there will be a sweet taste after the entrance.

4. Cinnamon rock tea.

As a type of Wuyishan black tea, cinnamon has a warm and direct taste. You can feel its aroma and sweetness as soon as you eat it. After drinking, the feeling in the mouth is not bitter like other jujube trembling teas, but it has a very sweet taste, and it is a very suitable hospitality tea.

5. Emei snow buds.

The altitude of Mount Emei is very high, so the degree of contamination is very small. The taste of Emei Snow Bud Silver Needle Tea is very pure, without mixing some other aromas. The buds of the tea leaves are small and tender, and the emerald green is uniform.

The tea soup glows with golden yellow light, which is clear and moving, and it is a good choice for hospitality.

Summary. Hello. It is mainly the result of tea polyphenols, aldehydes, iron and other substances, among which catechins are particularly important. Lipid catechins have a strong bitter and astringent taste, and their content in buds and leaves is much higher than that in coarse old leaves. Under normal circumstances, a young bud is harvested.

The bitterness and astringency of the tea products of the first and second leaves are better than that of picking a bud.

The three and four leaves are much thicker. Therefore, Pu'er tea with "bitter and astringent" flavor is often a high-tenderness and high-grade tea, which is also the reason why the taste of low-grade tea is relatively weak.

Green tea dry tea is deep and dark, the tip of the tea is scorched and crushed, the bitter and astringent taste is heavy, the sweet and mellow umami is insufficient, and the yellowing of the bottom of the leaves is the quality reason.

Hello. It is mainly the result of tea polyphenols, aldehydes, iron and other substances, among which catechins are particularly important. Lipid catechins have a strong bitter and astringent taste, and their content in buds and leaves is much higher than that in coarse old leaves. Under the normal situation of love Zen infiltration, a young bud is harvested.

The bitterness and astringency of the tea products of the first and second leaves are later than the plum buds that are later in the harvesting of a forest.

The three and four leaves are much thicker. Therefore, Pu'er tea with "bitter and astringent" flavor is often a high-tenderness and high-grade tea, which is also the reason why the taste of low-grade tea is relatively weak.

Hello. There are also other reasons for the bitterness of tea, picking raw materials that are seriously harmed by diseases and insects, the bitter and astringent taste is heavier than normal buds and leaves, and even "bitter" and "fishy". This bitterness is completely distinguishable from the bitterness of the tea itself.

The astringency of tea is mainly the result of the effect of tea polyphenols (mainly catechins, phenolic acids, phenolic acids and other substances), aldehydes, iron and other substances on people's taste. Although bitterness and astringency are often equated, astringency and bitterness still belong to different tastes.

There are many types of tea leaves that are particularly fragrant, and here are some common ones that are particularly fragrant:

1.Longjing tea: It is known as one of the top ten famous teas in China, with the characteristics of fragrance and freshness.

2.Tieguanyin tea: a type of oolong tea, with a strong aroma of flowers and fruits.

3.Pu-erh tea: A fermented tea with a unique aged and woody aroma.

4.Jasmine Tea: Based on green tea, it is distilled with the aroma of jasmine, and the aroma is rich.

5.Oolong Tea: A tea between green tea and black tea, it has a unique floral and fruity aroma and mellow taste.

6.Alpine tea: Produced in the mountains at higher altitudes, it has a fresh aroma and a unique taste.

7.Wuyi Rock Tea: A black tea with a shallow degree of fermentation, with a long sweet aftertaste and a unique rock rhyme.

The above are some examples of particularly fragrant teas, each tea has its own unique aroma and taste, choose the tea that suits your taste, enjoy the fragrance of tea while also tasting the charm of tea culture.