Cooked Puyue has become a good choice drink for health, and the taste of cooked tea is also suitable for autumn and winter.
Entering the autumn and getting cold, experiencing the change of climate, drinking more mature and becoming a good choice drink in line with health, the taste of cooked tea becomes more palatable in autumn and winter.
About drinking cooked tea Many people say that cooked tea is difficult to understand. In fact, for drinking tea, drinking the same tea every day will be greasy, and occasionally changing the taste may feel good!
The aroma of Pu’er tea is described by the analogy of the taste. What do we say about the aroma of cooked tea today?
First, the lotus scent, similar to the fragrant fragrance of the lotus leaf, the lotus scent is one of the typical aromas of the Bohai Pu’er tea. It is the common aroma of light fermented cooked tea. It is difficult for many people to distinguish the lotus fragrance.It seems that there is no more, some cooked tea is only a kind of aroma of lotus, it mixes a variety of aromas, such as medicinal, musk, etc. Some people say that the lotus is like lotus seeds and tangy taste, and some people think it is faintLotus leaf.
Everyone’s oral perception is different, and the experience will be biased. Of course, you need to drink more to make the difference.
Second, jujube, a kind of aroma that is more easily accepted in Pu’er cooked tea, similar to the aroma of jujube, jujube-type cooked tea is more common in the mature tea of coarse old leaves, sweet and easy to accept, and cost-effective oneKind of cooked tea.
Third, caramel fragrant, sweet with a scorching feeling, not very special scent but its taste is also liked by many people, caramel fragrant is the most prone type of cooked (over-fermented) cooked tea,Its sweetness is more pronounced in 3-7 years.
Fourth, the fragrant and fragrant cooked teas are all fragrant, which will appear after a certain period of storage. The degree of medicinal aroma varies greatly depending on the fermentation technique. Some are faint, thick, andJust right.
Five, woody, the common scent in cooked tea, is also a basic performance of a cooked tea. Personal understanding of good tea in the last tail water smoldering bubble will basically bring woody, cooked teaFragrance, woody species also have some subtle differences such as eucalyptus, Chen Muxiang and so on.
Six, ginseng, is also a good type of fragrant, like the scent of ginseng, usually found in cooked tea stored in high temperature and high humidity environment, ginseng gives people a sense of quiet and peaceful.
The aroma of cooked tea is really less than the aroma of raw tea, but the scent of many teas is worth looking forward to.
You are welcome to share your understanding of the aroma of cooked tea!