How to identify high mountain and plain tea

High tea compared with plain tea, because the environment is different, not only the tea shape, and tea Er is not the same. In contrast, the quality characteristics of the difference between the two, the following is how to identify the high briefly and plain tea camellia.
How to identify high mountain and plain tea?
How to identify high mountain and plain tea?
In our country, the mountain tea long-standing, ancient tribute tea, traditional and modern tea famous tea mostly from the mountains. High tea with aroma and taste particularly high special characteristics. This is because the ecological environment of the mountain is more able to meet the needs of the growth of tea, so high mountain tea shoots fat, internode length, color green, hair, and finished tea cord tight knot stout, pekoe revealed, aroma fragrance, taste strong and resistant to brew. In contrast, flat tea shoots small, thin and hard bottom of leaves, leaf color yellow green leaf Zhang Pingzhan, while the less smooth; tea is more slender cord, bone lighter body, slightly low taste and aroma, light.
The mountains lush vegetation, litter, ground to form a thick layer of mulch, which not only loose soil texture, good structure, and the content of soil organic matter rich in nutrients required for complete tea, from the growth of new shoots harvested in the soil of tea, especially rich and effective components, processing the tea is of course, heavy fragrance, resistant to brew.
The temperature in the mountains is good for improving tea. Generally speaking, every 100 meters above sea level, the temperature decreased by about 0.6. The humidity determines the activity of enzymes in tea plants. Modern scientific analysis showed that the content of tea shoots and tea polyphenols and catechins decreased with decreasing altitude, air temperature increased, so that the tea concentration and astringency loss; the content of amino acid and aromatic substances in tea was increased with decreasing elevation, the temperature increased, provides the material basis which is the tea tastes fresh and mellow. In the tea aroma, such as benzene ethanol can form the roses, jasmone can form jasmine, linalool can form Yulanxiang, phenyipropanol can form Narcissus incense. Therefore, drinking tea there will be mountains, near the air bearing, feeling in this secluded orchid in a deserted Valley, the truth.
Can be seen from the mountains out of good tea, but because of the alpine climate and soil comprehensive results. If the exquisite production craft, it will be the icing on the cake. Of course, as long as the mild climate, abundant rainfall, more clouds, humidity, and fertile soil, good soil, with the mountain ecological environment, even if not the mountain will also produce high quality tea.
But there is a limit to everything. The so-called high mountain tea, compared with the flat is not the higher the better tea. Origin of major mountain tea (Zhejiang, Jiangsu, Anhui, Jiangxi, Hunan, Hubei, Shandong and other provinces) the survey showed that the tea mostly concentrated in an altitude of 200-600 meters. More than 800 meters above sea level, due to the low temperature, the growth of tea trees are often blocked, and vulnerable to the risk of white star disease, with this tea tree shoots out of the tea, drink up astringent mouth, taste is poor.
High mountain tea shoots stout, color green, pubescent, internode length, fresh degree is good, the processing of tea, has special fragrance, aroma and taste, strong, resistant to brew, and stout, cord tight knot, pekoe revealed. Flat tea shoots short, leaves at the end of a hard thin leaf Zhang Pingzhan, leaf color yellow and less light from its processing of tea aroma, slightly lighter taste, thin cord, bone lighter body.
The above is how to identify the high mountain and plain tea, the most significant difference is the aroma and taste two. A “high tea camellia features” ordinary tea said, refers to tea with high flavor, strong character.

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