"Zen tea blindly"
The contemporary calligrapher Mr. Zhang Yansheng once wrote an inscription for the Dahongpao of Wuyi Mountain: “The green leaves are striped and red, and the robes are covered with green, and the goodness is connected with the goodness and the heart is goodâ€. This should be the quality characteristic of the Dahongpao “Zenchayiâ€. Refined summary. The Dahongpao shape is tightly knotted, with a bright green and brown color. After the brewing, the orange color is bright and the leaves are red and green, and the typical leaves have the beauty of green leaves and red trim. The most prominent feature of Dahongpao's quality is its fragrant scent of orchids, its high and long-lasting fragrance, and its "Yanyun" style. Da Hong Pao is very resistant to brewing, brewing seven or eight times still scent. To drink "Da Hong Pao" tea, we must follow the "Cong Fu Tea" small pot small cup of fine products slowly drink the program, in order to truly taste the tea tea Britain Britain's Zen tea flavor. Focus on: the characteristics of living, sweet, clear and fragrant.
Tasting
Tasting should be observed in several ways: appearance, soup color, aroma, taste, brewing times and leaf bottom. It focuses on both aroma and taste.
Aroma: The aroma is refreshing. After inhaling, breathe deeply out of the nose. If you can smell the faint aroma, its fragrance is on. The cooked tea (foot roasted) is based on fruity and creamy notes. The scented (light-fired) tea has floral and peachy notes.
Taste: The entrance is sweet and smooth, and bitter, astringent, hemp, and sour. There is no texture of tea, and those who are light are inferior. The severity of bitterness often determines the quality of rock tea. The number of brewing is usually about eight bubbles, and more than eight bubbles is better. A good tea has "seven bubbles and eight bubbles and more than one fragrance, nine bubbles and ten bubbles and more."
Shape: The color of dried tea can also be used as a reference for quality identification. It is usually required to have a well-balanced appearance, tightly knotted, tightly twisted, and lustered with color. Chen tea is grayish brown. Bars with incomplete broken goods are much worse. In addition, the bottom of the tea leaves can also be used as a reference for tea quality, should be soft and bright uniform, the red edge of the leaf is obvious.
High-quality tea should have: no obvious bitterness, texture (tea in the mouth feels sticky, thick), lubrication, back to Ganxian, aftertaste (it is not easy for beginners to grasp the characteristics of this rhyme).
Unique color
Da Hong Pao noble color, rich colors, some three-color, back and three red and seven green and other colors.
Wuyi Mountain "Da Hong Pao" Gift Box (2 photos) "Three-color": specifically refers to the characteristics of dry tea. Specifically, the head of the dry tea is brownish-brown and its tail is light red. It can be said that "Three Colors" is a typical feature of Wuyi Rock Tea.
"Back": It is one of the characteristics that embodies the traditional roasted fire attack of tea. Rock tea, which is generally backed, is a traditional type of rock tea. After a long period of baking, it is locally heated and expands, causing small bubbles on the surface of the tea. Dry tea is harder to find and is usually easier to observe on the bottom of fried rice cakes.
"Three red and seven green" refers to the degree of fermentation of tea. When observing the bottom of the rock tea, it can be seen that the leaves are red, the middle is blue, the red three-pointed edge is green, and it is also called “green leaf red trimâ€.