Green tea is a big tea and is used commercially as "Oolong tea." In fact, Oolong tea is only a variety of green tea. Green tea is produced in three provinces of Fujian, Guangdong, and Taiwan. Other tea-producing provinces hardly produce. Therefore, in the non-green tea production areas and some of the sales areas, people are not familiar with their quality characteristics, especially aroma characteristics. Therefore, some people think that the aroma of Oolong tea is "a flower in the thick tea," and some people think that "pot aroma is Oolong tea incense" and so on. In order to help people identify the smell of green tea, this article has been written for reference.
First, the type of green tea aroma Most tea varieties are named after the tea, such as Tieguanyin, Wulong, hairy crab, this mountain, gold laurel, cinnamon, bergamot, Phoenix single bundle, there are dozens of varieties. Although there are differences in the aromas of these teas, from the review point of view, no matter which varieties are used, according to their quality, the green tea can be roughly divided into four types, namely, delicate floral and fruity flowers. Fruit-flavored, old-fire-flavored, and old-fire-flavored. The differences in the types of green tea scent that are formed are, of course, related to the types of tea trees, raw materials and young tenders, but they are also related to the tea making techniques and the weather factors in the tea making process. A comparison is made of the four types of scent and the reasons for this are explained from the perspective of tea making.
1. Delicate flower and fruit fragrance
This is the best quality of green tea. The most important feature of its quality is its similar aroma of peaches or orchids. It is savory and smooth. It is delicate and elegant. The soup is bright orange, and the main body of the leaf is bright green with green leaves. The degree of fermentation is lighter. Dry tea is heavy in appearance, dark green in color, and is mostly made with spring tea, such as the Phoenix single bundle in Guangdong Chaoan, Tieguanyin in Fujian, Wuyi cinnamon in Wuyi, and Taiwan frozen top Oolong, all with rich and delicate flowers and fruits. fragrance.
The 0.5 kg Anxi “Guanyinwang†(Tieguanyin) auctioned at the China Grand Hotel in Guangzhou on November 9, 1996 has a rich and fruity aroma and a fresh and delicate taste. The best. This kind of good tea is not much. Among the dozens of green teas that participated in the first and second China Agricultural Fairs in 1992 and 1995, only two teas had the same aroma as the auctioned 340,000 yuan/kg. The "Kuan Yin Wang" level. Such products are estimated to account for less than 5% of the total output of green tea, but their economic value is extremely high. Thousands of thousands of kilograms of tea fall into this category. The production of elegant and delicate flower-fruit-flavored green tea is very demanding. It requires fresh leaves to be of appropriate tenderness and must be picked on a sunny day. During the production process, the sun-burning needs to be lighted with the “yin-yangâ€, and the greening needs to be weak. The north wind, that is, the "autumn" weather, is a necessary condition. Of course, it must be equipped with exquisite production techniques.
2. Flower and fruit flavor
Compared with the exquisite flower and fruit fragrance type, it has the same type of aroma, fresh peach fragrance and refreshing taste, but the population lacks the delicate feeling of fresh and smooth lubrication. It belongs to the second category of products in the green tea and has higher economic value. This kind of tea is mostly produced in the autumn tea season. The production conditions are the same as those of the first category, and the output accounts for approximately 23% of the total production of green tea.
3. Old fire type
Rainy leaves picked on cloudy or rainy days, or the weather conditions of sun drying and air drying are not suitable for the normal tea production requirements. During processing, they have to extend the time for stalling, or use the dipping tank to warm up the wilting tone, which cannot be formed in the shabby blue. "Flavour, and finally only by increasing the drying temperature, will bake off the crude green gas of the product and bake out the old fragrance. If no artificial remediation is used during drying, the green tea becomes very astringent and its taste is poor. The refined tea factory makes green tea with coarse green gas to eliminate the old green tea and burn out the old scent of fire. The top of the dryer is often covered with a fire to increase the baking temperature, so that the hot air temperature reaches 170 °C or more, even more than 200 °C. The old fragrant green tea has a dull and dark color. The yellow color of the soup is dark and the bottom of the leaf is dark green and dull. This type of product, because the fresh leaves are not very thick and old, the smell is on the old fire smell, and there is no rough old smell.
4. Old fire type
The old people's rough green tea is the most quality one in the green tea. Its production method is the same as that of the third category, but the raw materials are more crude and old, mostly low-grade fresh leaves in the summer tea, and therefore there are old fires. Aroma, with a rough old smell. If it is dried in a conventional manner and does not bake out old fire, it is equivalent to the taste of green tea triangles and is not easily accepted by consumers. However, although this type of tea is baked at a high temperature, its crude flavor cannot be completely removed, so its quality is the worst. In the evaluation of green tea, it should be noted that for green tea with an old smell of fire, it cannot be judged as black tea and green tea by the requirements of black tea and green tea. In fact, the old scent of green tea is a normal scent, which is caused by a remedial technical measure in the process of making tea. The purpose is to improve quality.
The above four kinds of green tea quality judgment methods start from the perspective of the quality of tea making, and are easier for non-producing areas and sales personnel to master. Of course, if you want to accurately assess the quality of green tea, you still need to undergo professional training. And long-term practice.