foreword
Taiwanese tea is semi-fermented tea (half the degree of fermentation), and semi-fermented tea is typical oolong tea. The most representative form of Taiwan is oolong tea, and the fermentation degree of fragrant alpine oolong tea is about 30%. In addition, for example, green tea is completely unfermented tea, which is killed immediately after being picked, and black tea is fully fermented tea. After the whole fermentation process, it is rubbed together. Black tea is divided into bar and ball.
There are three types of oolong tea
Raw tea: tea without roasting or light roasting, the semi-fermentation is 30%, the dry color of tea and the tea produced are close to turquoise, because there is no roasting and it is very raw, so there are also People call it original tea, and most of the high-altitude mountains in Taiwan make raw tea.
Cooked tea: The degree of roasting is relatively sufficient, and it is divided into one, two, three, and four fires. Each roasting method will produce different effects, and the appearance is brownish green or dark green.
Old tea: time to catalyze, the formula for distinguishing old tea: plum fragrance, fairy grass gas, red monkey bone, vermilion water, rusty iron color, opening and closing five points, the appearance color is darker, close to black or dark brown.
How to distinguish the changes of raw tea, cooked tea and old tea after brewing?
When brewing tea, remember to "pour high and pour low". "High pour" means to raise the distance a little while brewing, so that the whole tea can be brewed. The force is not too strong.
Raw tea: The color of typical raw tea is relatively slow, the color is green with yellow, and the smell is a kind of alpine flavor with umami and grassy flavor.
Cooked tea: The color of the brewed tea will be different depending on the degree of roasting, and the roasting degree of the three-point fire is more in line with the market demand. The cooked tea of the three-point fire is obviously darker in color and will appear golden yellow. There are different roasting and roasting processes so that different effects will be produced. For example, the taste of charcoal roasted tea is particularly deep and well-defined, with a strong fragrance.
Old tea: The so-called vermilion water in the formula is that the color of the tea soup of the old tea will turn to vermilion, just like the top red wine. Today, there is an instant old tea on the market. Its color is close to the color of diluted soy sauce, and the real The old tea that takes time to catalyze will turn brown or vermilion, and the taste is very rich, with plum, deep, medicinal, fairy grass and other various transformations, because it takes time to catalyze, so it is transformed. The color will be different.
