Screening of alpine tea and flat tea

Screening of alpine tea and flat tea

Almost all the tea people know that the mountains are good.

The ratio of alpine tea to flat tea, the former has a particularly high aroma and a strong taste.

  1.

Why do alpine teas come out from time to time, and the annual tribute teas, traditional teas, and contemporary famous teas are mostly from the mountains.

Why do you have good tea in the mountains?

In the Ming Dynasty, Chen Yu’s ancient poems: “Fog buds absorb the fragrant dragon fat”, saying that the quality of the alpine tea is so good because it absorbs the “long fat” in the cloud.

Therefore, many famous teas in the spring are named after the name of the mountain and the cloud.

For example, Laoshan Yunwu Tea in Jiangxi, Huading Yunwu Tea in Zhejiang, Xiongdong Yunwu Tea in Hubei, Peak Cloud Milk Tea in Anhui, Huaguoshan Yunwu Tea in Jiangsu, and Nanyue Yunwu Tea in Hunan.

In fact, the reason why the mountain is good for tea is the superior ecological environment of the tea tree.

According to research, the origin of tea trees in the rainy overlapping virgin forests in the southwest has undergone long-term historical evolution, gradually forming a habit of warmth, wetness and shade.

The mystery of good tea in the mountains lies in the superior ecological conditions there, which just meets the needs of tea for growth.

This is mainly manifested in the following three aspects: (1) tea trees grow in the foggy environment of the mountains, and first, because the light is affected by the fog beads, the red-yellow light of the seven kinds of visible light of red orange, yellow, green, blue, and purple is strengthened, thereby making the tea treeThe amino acids, chlorophyll and water content in the buds increased significantly. Second, due to the lush alpine forests, the tea trees received short light times, low intensity and diffused light, which was beneficial to nitrogenous compounds in tea, such as chlorophyll, total nitrogen and amino acids.The increase in content; the third is due to the lush forests in the mountains, the sea of clouds, the humidity of the air and soil, so that the condensation of sugar compounds formed by photosynthesis of tea leaves is difficult, and the cellulose is not easy to form.Keep it fresh and not easy to get old.

In this case, it is very advantageous for the color, aroma, taste and tenderness of the tea, especially for the improvement of the quality of the green tea.

  (2) The mountains are arid and lush, with many litter and leaves, and a thick covering is formed on the ground. This not only has loose soil pores, good structure, but also rich soil organic matter. The various nutrients required for tea trees are complete.The new shoots picked from the tea trees of this soil are particularly rich in active ingredients, and the processed tea leaves are of course rich in flavor.

  (3) The temperature of the mountains is beneficial to improving the quality of the tea.

Generally speaking, for every 100 meters above sea level, the temperature is roughly reduced by zero.

5 silane.

The temperature determines the activity of the enzyme in the tea tree.

Modern scientific analysis shows that the content of tea polyphenols and catechins in the new shoots of tea trees is highly elevated, and the temperature is reduced and reduced, so that the concentrated taste of tea is eliminated; and the content of amino acids and aromatic substances in tea leavesHowever, it gradually increases the height and temperature and increases, thus providing a material basis for the refreshing taste of tea.

The aromatic substances in tea will undergo complex chemical changes during processing, resulting in the fragrance of certain flowers. For example, phenylethyl alcohol can form rose scent, jasmine can form jasmine, and scented alcohol can form magnolia, phenylpropanol.Can form water fairy incense and so on.

The reason why many alpine teas have some special aromas is here.

  It can be seen from the above that the good tea in the mountains is the result of the combined effects of the climate and soil of the mountains.

If the craftsmanship is exquisite in production, it will add icing on the cake.

Of course, as long as the climate is mild, the rainfall is abundant, the clouds are condensed, the temperature peaks, and the soil is fertile, the soil is good, even if it is not a mountain, but a place with only alpine ecological environment, it will also produce high-quality tea.

  But everything has a certain limit.

The so-called high-altitude tea is not a mountain replacement, but the better the tea.

A survey of major mountain tea producing areas shows that most of these tea mountains are concentrated between 200-600 meters above sea level.

Above 800 meters above sea level, due to the low temperature, the growth of tea trees is often blocked, and it is vulnerable to white star disease. The tea made from the new shoots of this tea tree is drunk and tastes bad.

  2.

Comparison of Alpine Tea and Flat Tea The index of alpine tea and flat tea is different because of the ecological environment, and the shape of tea is different, and the quality of tea is different.

The biggest feature in this respect is the following difference: Alpine tea is new and fat, with bright green color, many hairs, long internodes and good tenderness.

The tea leaves thus processed usually have a special floral fragrance, and have high aroma, strong taste, and resistance to brewing, and the strips are plump, tightly knotted, and white is revealed.

The new shoots of the flat tea are short, the leaves are hard and thin, the leaves are flat, and the leaves are yellowish green and less light.

The tea made from it has a slightly lower aroma, a lighter taste, a thiner strip and a lighter body.

Among the many quality factors mentioned above, the most significant difference is the aroma and taste.

A tea that ordinary tea people say “has the characteristics of alpine tea” means that the tea has a high fragrance and a strong taste.