The Smell of Pu-erh

Some time ago, a friend handed a tea to the me, and said a word, good fragrance, can smell of pu-erh a charming fragrance from a distance!

So I took it by hand, and when I heard it, it really was like this. Naturally, it was real tea, smelling comfortable and refreshing. After reading the name and brand of this cake Pu-erh tea, after asking for details, prices, etc., my heart secretly admired, really good tea has a good fragrance.
The tea industry has been rumored to smell the tea, so can you really know tea?
It is impossible to identify a specific variety of tea by smelling a scent, but it is still possible for most people to know how to identify a tea by smelling it.

There are no two identical leaves in the world. Tea trees and tea varieties also have their own aromas. No matter how a tea tree grows, the tea made is inseparable from its original flavor and its own characteristics. Different tea trees and tea varieties have different aromas due to different growth conditions and environments.

The smell of Pu-erh tea is often used by tea guests. Due to the characteristics of Pu-erh tea production (such as after drying), more is the fascinating variety of Pu-erh tea, not the craft fragrance, which is the unique charm of Pu-erh tea.

In general, the excellent aroma of Pu-erh tea is common in these categories:

Raw tea:
Floral: Similar to the aroma of some flowers, Yunnan has a hundred flowers, tea and flowers.

Honey: The sweet smell of honey in the floral fragrance.

Orchid: Similar to the elegant orchid fragrance, without sweetness.

Woody: The flower is not obvious, it is relatively low, called woody.

Cooked tea:
Lotus: delicate bud tea, after the fermentation of the glutinous rice, stored for a certain period of time, it will be fragrant.

Jujube: coarse and old raw materials, after the fermentation, the jujube will be produced. The longer the time, the stronger the jujube, and the nine to eleven teas are generally jujube, the stems are more than the leaves, and the jujube is more many.

Rice fragrant: Some cooked tea, stored in a certain year, will produce a very pleasant rice scent, just like the scent that just opened the rice cooker.

Chen Xiang: There are many kinds of substances formed after fermentation, and the aroma is very complicated. The whole body is collectively called Chen Xiang, which contains musk and medicinal notes.

Aroma difference:

Single aroma: tea soup has only a very thin aroma.

Rich aroma: tea soup has a variety of aromas mixed together.

A layer of aroma: a tea soup from the hot to the cold will have a distinctly different aroma.

Aroma of change: the smell of pu-erh of each bubble of the same tea will change significantly.

The difference in the three-dimensional sense of aroma:
Strong: sharp and long-lasting aroma.

Sinking: unscented aroma.

Introverted: rich and harmonious long-lasting Fragrance!

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