Can you only drink green tea by brewing it and smelling its fragrance, but can't enjoy drinking it while savoring its fragrance?

1

Smelling fragrance is a wonderful experience.

Swaying gently, floating lightly, threads of fragrance that fade away and turn a thousand times.

A gentle breeze that brings a refreshing feeling to one's heart and spirit.

Flicking his sleeve and leaving no mark behind.

Each different kind of fragrance, when smelled closely, seems as if it has a story behind it.

On a winter's day, when an orange is cut in half, a burst of citrus fragrance suddenly comes out.

Even from far away, one could smell the sweet and warm aroma of the roasted yams and stir-fried chestnuts.

Home-brewed tea fills the air with its aroma, the sound of "gul-gul" as the water boils over in the teapot gradually fills the space with a savory scent.

In this setting and at this moment, even before sipping a cup of hot tea, just sniffing the fragrant aroma is enough to set one's heart fluttering with excitement!

The fragrance is an essential part of good tea and a vital embellishment.

If you find that tea aromas manifest in various ways during brewing, it's sure to be a disappointment.

For example, as mentioned below.

Volume 2

One: How can white tea brewed tasteless?

A friend complained on the forum two days ago, his white tea didn't smell nice after he tried brewing it.

"They say steaming tea is better than brewing, but after steaming the 2017 tea cakes for three minutes (three minutes after boiling), the color of the old white tea soup is amber, which looks good, and it tastes more concentrated. But the problem is that the original medicinal aroma and date seed fragrance are completely gone. Is it a problem with the cooking method?"

This is indeed strange.

The same old white tea, gaiwan brewing tea, fragrance performance in full, medicinal aroma fragrant, date aroma melodious.

How is it possible for the tea to lose its fragrance after boiling? Is the boiling time too long?

Considering that, he immediately asked for evidence from tea enthusiasts:

"Have you smelled any fragrance coming out while brewing tea? Or is there not a single scent from start to finish?"

The response received is that a rich apricot fragrance drifts out when tea is being brewed and can be clearly smelled by someone sitting nearby.

The truth has finally come to light.

The real reason that tea aroma disappears after boiling water is because the boiled time is too long and the fragrance has been lost.

Ordinarily, a pot of tea can be boiled off and then extinguished, waiting for the remaining heat to disperse. As long as the soup surface is not fiercely boiling again, it can be poured out and used.

Boiling it again for 3 minutes is clearly overcooked.

Prolonged high temperature will accelerate tea flavor volatilization.

Fragrant tea vapors floated away with the steam from the boiling water.

At last it appears that there is a most singular anomaly in its flavour; for though the tea is extremely strong, there is hardly any aroma to be detected.

The countermeasures for it are adjusting brewing time.

Brewing tea at the right time can better preserve old white tea's aromatic flavor.

Chapter 3

Two, drinking old white tea, why does the medicinal fragrance become a rice cake fragrance?

There are two ways to unlock tea cooking method.

One is directly boiled, another one boils at the bottom of leaves.

Last weekend, some tea enthusiasts tried brewing a Yunnan Gold at home.

A custom-made spring tea in 2018 that can be opened by traditional method, and brewed in a gaiwan.

1/2 cup tea cake, 5 grams of tea, specially break up tea cakes to throw tea, reduce broken tea dregs.

Boil water, no teapot, rapid separation of tea and water.

After getting about 7 hours of sleep, I was distracted by some urgent matters and ended up losing an hour.

Thinking about the tea leaves in the bowl were still not fully steeped and a bit of waste, so put into the teapot to cook tea.

Pour cold water into the pot and put all of the leaves in it. When it boils, turn off the fire.

Pour out the tea soup and sip it slowly; the flavor is still sweet, gentle and soft.

After a side-by-side comparison, the tea-drinker noticed these changes.

In 2018 Spring, when I used a ceramic cup to brew tea, the medicinal fragrance was very obvious.

The fragrance that was smelled from camphor and the fragrance in the tea broth that was drunk were all medicinal fragrances.

But after boiling it turns out to have a scent similar to that of pandan leaves when they are boiled in water.

What's going on here? The tea itself has a good smell of herbs, how can it suddenly change into the scent of glutinous rice cakes? Is this because the water used to boil the tea has affected it somehow?

It has nothing to do with boiling tea by experience.

Firstly, high-grade white tea has a complex aroma.

A good fragrance of lotus paste, should not be a single note.

It is not surprising that many types of fragrance such as medicine aroma, persimmon aroma, zongzi leaf aroma and flower scent appear at the same time.

Secondly, tea fragrance has precedence and posteriority, similar to perfume's prelude, middle part and ending part.

The same old white tea, brewing and then boiling, the aroma that comes out is mostly in the main tune of medicinal fragrance.

But as a large amount of tea aroma and fragrance is consumed, it gradually reveals the original taste of plant fibers, smelling like glutinous rice leaves.

Even if you don't brew tea for a long time and get 10 or so infusions later, there is still a high probability that the tail water of old white tea will appear as pandan leaf aroma.

But as it is cooked in high heat, the aroma of pandan leaves is even more pronounced in the brewed tea.

Volume 4

Three, why some old white tea has a date fragrance only after cooking?

I once saw a bottle of old white tea called Pi Zhao in a live broadcast room.

According to the host's recommendation, it is best to boil and drink after buying back this pie tea.

Ah, can't we just use a teapot?

"Dear, brewing in a covered bowl is okay, but covering it up will make the flavor even better."

“Of course, it's best to put it in the tea pot and cook over low heat. The dried plum scent will be even richer when cooked.”

Something's not right.

From these simple two sentences, it is not difficult to catch such information.

According to the host's implied meaning, if there were no tea soup and brewing of tea leaves, but rather quick boiling, it would be hard for the old tea cake to infuse with dates aroma.

Even if it can be made into a soup, the flavor will be weak, which is completely abnormal.

When did old white tea's plum fragrance become so subtle?

"Old white tea can only be enjoyed by brewing it with a date," this sentence is not worth pondering over.

In a nutshell, it's still because of internal quality is not enough.

The flavor constituents accumulate in limited amounts and are responsible for providing almond-like aromas but are present only in small quantities.

When brewing, a rapid flow of liquid, with a faint fragrance and flavor in just a brief steeping time.

Medicinal odors of ginger, dates and other aromas are faint and imperceptible.

Only a faint hint of tea flavor and aroma can be perceived when it is soaked for a long time or boiled.

Hit drums don't need heavy hammering; good tea doesn't have to boil for a long time.

High-quality white tea's osmanthus fragrance doesn't need to deliberately brew the tea, but during the dry tea phase, carefully holding up an intact tea cake and seriously smelling the aroma can also feel a hint of clear sweet osmanthus fragrance.

Boil water, quickly release tea, take out hot lid and smell the aroma, can also clearly hear the fragrance.

Similarly, characteristic jujube fragrance will not be absent in Liuyan, Guazi, and Yebisi.

You don't have to go through such a lot of trouble to soak and slow-cook the old white tea cake to get its real apricot fragrance.

Chapter 5

In winter, people drink tea with some guests choosing "add ingredients and cook".

I once heard from a tea merchant about a new way of making tea.

After watching the video for a bit, it's just as I thought.

The tutorial on how to make tea that he taught us was nothing more than adding a couple of red dates to the usual method of making white tea.

"Old white tea is sweet and mellow with a thick flavor, and the red dates are clean and soft. They complement each other well."

"Boil it with a big fire then change to small fire to simmer. It is best to cook the red dates until they are soft. Adding red dates can remove the bitterness and astringency of tea soup, increase sweetness, bring back sweetness, and improve taste."

After watching that short video just over a minute long, some things don't let out of my mouth.

The almond flavor of La Baicha is naturally formed and most common in high-quality aged Shaobing breads.

The old white tea already has its own almond fragrance, so adding red dates would dilute its original taste.

In addition, red dates are too sweet, slightly greasy and sticky.

Compared to tea, it is quite different in its sweetness and aftertaste.

The tea is truly good if the brewed tea soup is not bitter and astringent but fragrant, smooth, soft, fine, and tender.

You don't need to use sweet dates to cover up the taste!

Old clothes are never as good as new ones; old friends are better than new ones.

Brewing tea and smelling the fragrance is also a natural fragrant that surpasses adding it again by humans!