Today I will share with you the knowledge of the aromas of Pu'er tea, and I will also explain the aromas of Pu'er tea. To solve the problems you are facing now, don't forget to pay attention to this site, let's start now! List of catalogs in this article: 1. How many types of flavors does Pu’er tea have? 2. What are the aromas of cooked Pu’er tea? (recommended for collection) 3. Types of aromas of cooked Pu’er tea 4. There are so many flavors of Pu’er tea? Which ones do you know? How many flavors and flavors does Pu'er tea have? 1. What kinds of flavors does Pu'er tea have? Can you name several flavor types of Pu'er tea? 1 Chen Xiang Chen Xiang is commonly found in cooked Pu-erh tea, as well as raw Pu-erh tea that has a very high degree of transformation and is close to ripening after long-term storage. 2. Planting tea pandan orchid, as the name suggests, is the fragrance of orchids. Its fragrance is elegant and pure, but it is also relatively subtle. It is said that it is the most noble fragrance type among raw Pu-erh teas, and it is the fragrance type that only ancient tree tea can have. Especially Jingmai tea, full of orchid fragrance. The lotus fragrance is similar to the aroma of lotus leaves. 3. Due to the many delicate and subtle aroma substances, Pu-erh tea has many different aroma types, which are mainly divided into several types of aromas in Pu-erh tea: orchid fragrance, jujube fragrance, lotus fragrance, camphor fragrance, honey fragrance And so on. It is one of the many fragrances in fresh Puer tea greens, and it is also the original fragrance of Puer tea greens. 4. Online expert Chen Chuping (Director of the Training Department of China Tea Marketing Association) Good Puer tea does have many delicate and subtle aroma substances, which are mainly divided into: orchid, jujube, lotus, and camphor. 5. Floral fragrance is very common and diverse in raw Pu-erh tea. This type of floral fragrance may be like lily of the valley or lily. The fragrance is pure and a pure olfactory enjoyment. 6. In fact, the aroma of a cooked Pu-erh tea can be roughly divided into five types, namely: dry tea aroma, regular aroma, hanging cup aroma, tea soup aroma, and leaf base aroma. Speaking of which, these aromas do not only belong to cooked tea, but also to other teas. Today we will only talk about cooked tea. What are the aromas of Pu'er cooked tea? (recommended collection) Chen Xiang. Chen Xiang is the most common aroma in Pu-erh cooked tea. This aroma is similar to the smell of an old house that has not been lived in for a long time when the door is just opened. Cooked tea with woody aroma stored for a long time will produce woody aroma, like the aroma of old wood. Medicinal fragrance. Comfortable aroma of Chinese herbal medicine. Zaoxiang. Aged aroma is the core aroma type of cooked Pu-erh tea, and the representative aroma type of pure aged aroma cooked tea. Other aroma types are discussed on the basis of aged aroma. Without aged aroma, it is not a qualified cooked tea. In fact, the aroma of a cooked Pu-erh tea can be roughly divided into five types, namely: dry tea aroma, regular aroma, hanging cup aroma, tea soup aroma, and leaf base aroma. Speaking of which, these aromas do not only belong to cooked tea, but also to other teas. Today we will only talk about cooked tea. Ripe Pu-erh tea smells fragrant, with an obvious aroma of heaping. The soup is full, lightly fragrant, slightly sweet, warming the stomach and nourishing the health. Pu-erh tea has a variety of styles, different hills, different blends, and different tastes. Pu-erh tea is divided into raw tea and cooked tea according to different fermentations, and the finished product is divided into two types: loose tea and pressed tea. Lanxiang Lanxiang, as the name suggests, is the fragrance of orchids. Its fragrance is elegant and pure, but it is also relatively reserved. It is said that it is the most noble fragrance type among raw Pu-erh teas, and it is the fragrance type that only ancient tree tea can have. Especially Jingmai tea, full of orchid fragrance. The lotus fragrance is similar to the aroma of lotus leaves. Types of Pu-erh cooked tea aroma 1. In fact, the aroma of a Pu-erh cooked tea can be roughly divided into five types, namely: dry tea aroma, regular aroma, hanging cup aroma, tea soup aroma, and leaf base aroma. Speaking of which, these aromas do not only belong to cooked tea, but also to other teas. Today we will only talk about cooked tea. 2. Woody aroma is a very common aroma in Pu-erh tea, especially in cooked tea. Pu-erh cooked tea processed through certain selective microbial inoculation techniques will have a very prominent woody aroma. The woody fragrance is different from the high fragrance of floral and honey fragrance, which gives people a low and gentle feeling, which is an aroma that is beneficial to the quality of Pu'er tea. 3. Aged aroma is the core aroma type of cooked Pu-erh tea, and the representative aroma type of pure aged aroma cooked tea. Other aroma types are discussed on the basis of aged aroma. Without aged aroma, it is not a qualified cooked tea. 4. Woody aroma is particularly prominent in cooked tea, and Pu-erh tea (cooked tea) processed through certain selective microbial inoculation techniques will have a very prominent woody aroma. The woody fragrance is different from the high fragrance of floral and honey fragrance, which gives people a low and gentle feeling, which is an aroma that is beneficial to the quality of Pu'er tea. It is common in cooked tea stored in high temperature and high humidity environment. Pu'er has so many flavors? Which ones do you know? 1. Lanxiang, as the name suggests, is the fragrance of orchids. Its fragrance is elegant and pure, but it is also relatively subtle. It is said that it is the most noble fragrance type among raw Pu-erh teas, and it is the fragrance type that only ancient tree tea can have. Especially Jingmai tea, full of orchid fragrance. The lotus fragrance is similar to the aroma of lotus leaves. 2. Pu-erh tea belongs to the large-leaf tea, and its ingredients are relatively saturated and thick. After long-term aging, the bitter and astringent taste will gradually weaken due to oxidation, or even disappear completely, while the sugar remains in the tea leaves. After brewing, it is slowly released in Pu'er tea, and has a sweet taste. 3. Intense type: It has a delicate fragrance and the aroma of cooked chestnuts, strong but not bitter, astringent but not astringent, long and refreshing aftertaste, with a sweet feeling. Those with fat buds, thick leaves, one bud with two and three leaves with good tenderness, and those with rich contents and reasonable production are all of this type, such as Tun tea. Let’s stop here for the introduction of the aromas of Pu’er tea. Thank you for taking the time to read the content of this site. For more information about the aromas of Pu’er tea and the aromas of Pu’er tea, don’t forget to read on this site. Look it up.
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