Today I compiled the characteristics of the famous mountain tea in Yunnan and shared with you. At the same time, friends who know better are welcome to correct or add, and everyone to communicate together! Of course, in a nutshell, one mountain is blind. In fact, we have to go further and say carefully that the same mountain has different tastes and cannot be generalized. I hope this article can be used as a guide for everyone to share and make progress together!
The bitterness at the entrance is very low, there is almost no sensation, and a cool air gradually comes out of the throat area, and it slowly turns into the double spores in the middle and back of the tongue. At the entrance, there is almost no tea smell, and the tea taste gradually extends from the throat. To the entire mouth. The effect of watering is obviously long-lasting, mainly concentrated in the double sacral part, the tea soup is sweet and fragrant, and the concentration (fullness) is very high! The lid of the cup has a high scent at the bottom. After the cold cup, it smells of rock candy.
Yi Yiwu mountain.
The fragrance is soft and irritating, the soup is light yellow and bright, the taste is thick, sweet, bitter and astringent, and the sweetness and longevity of the saccharine are lasting. The bottom of the leaves is fresh, uniform and neat.
The purplish cord is longer and tighter; the tea soup color is golden and bright for one year. The soup is fuller. The bitterness is quicker to return to sweetness. The astringency lasts longer than the bitterness. There is vitality. The aroma is not obvious. The mountain wild charm is better.
Old mane mountain.
The noodles are black and slightly thick, the buds are enlarged, the tea taste is heavy, the bitterness is strong, the tea is good, the soup is full, the mountain is full of charm, the mouth feels smooth after drinking, the sweetness is strong and long.
The aroma is relatively full, the tea juice is smooth, the soup is bright, the disadvantage is that the bitterness is heavy, some are slower, and the astringency is retained, but these can be made by tea making methods, such as the amount of tea to be poured, and the tea utensils to choose. Soup time to control.
The loquat leaves are large and thick, with a special and strong aroma. It is not as smooth as the six teas in the tea area. The aroma of the tongue and the upper and middle jaws are full, and the taste is slightly more irritating.
The cords are black and bright, the soup is golden and bright, the leaves are yellow and green, the mountain is strong, the fragrance at the bottom of the cup is better, the bitterness is more pronounced, the bitterness is more prominent, the soup is sweet, and the sweetness is better. The taste is full.
The scent of coriander is prominent, and the atmosphere of mountain is strong. Because it is mixed with the forest, it has a strong mountain wild charm, and it is one of the most obvious ancient teas in the ancient tree tea. It also has a special, strong and long-lasting floral fragrance. Orchid fragrance is unique to Jingmai. The sweetness is clear and persistent. Jingmai’s sweetness comes directly and quickly, while being durable. Bitter, weak and astringent, Jingmai Tea is astringent base tea, with bitterness but not strong, but astringent taste is more obvious. The cords are tightly knotted, thin and black.
Lao banzhang mountain.
The old Banzhang has good ecology, long tree age, strong mountain wild charm, and scented tea and tea cakes have a distinctive aroma of ancient tree tea. The fragrance seems to be between orchid and nectar. The aroma of the old Banzhang is very strong, and it can be smelled on the tea soup, leaf bottom and cup bottom, and the fragrance at the bottom of the cup is stronger and longer than ordinary ancient tree tea.
The bitterness of the old Banzhang degenerates quickly, and it returns to sweetness in about a minute. After drinking the old Banzhang, the entire mouth and throat will feel sweet and smooth, and it will take a long time. If you do not eat any irritating food, this kind of The sense of sweetness will last for several hours.
The old Banzhang grows in the mountains and has a long age. Therefore, the tea of the old Banzhang is strong and can be felt when drinking. After drinking, the hands, feet, head, and back will become slightly sweaty. Of course, this feeling of fever depends on each person’s. There are differences in physical perception. In the case of normal tea dosage, more than ten channels can be brewed, still sweet and sweet, and the bottom of the leaf also has the unique aroma of old tree tea, which will not produce the smell of leaves. The bottom of the old Banzhang should be relatively neat. If it is not pried when breaking the cake, the leaves and buds should be intact, and the leaves and buds should be thick. The bottom of the leaves within three to five years is yellow-green.