It is said that the simplest tea fragrance contains more than 200 kinds of aroma substances. Many teas have aromas that are compounded by a variety of fragrances, or at the same time, or at different levels of impact on your sense of smell.
The formation of tea fragrance is closely related to the innate genes of tea tree varieties, and it is inseparable from the cultivation of the growing environment and the cultivation of tea making techniques. The storage method of the finished tea, and even the difference in people, utensils and methods during the brewing process, will subtly influence the appearance of the tea fragrance.
Different teas, even with tea, have different aromas, so the aroma shown in the picture probably contains the aroma of this tea, but it is not that we drink the tea, every tea will Fully equipped with the aroma shown in the picture.
Green tea,not fermented, light green soup color.
Different green teas have different tea characteristics. Stir-fried green scent, mostly fried bean curd and chestnut fragrant, also has fruit and fruit fragrance; baked green more fragrant, flower and fruity; steamed green is more like seaweed flavor.
Yellow tea,lightly fermented, and the soup is yellow and bright. After boring, it forms a unique yellow soup yellow leaf.
Its fragrance also has its own characteristics due to its craftsmanship and raw materials. The yellow bud tea of Mengding Huangyan and Junshan Silver Needle is fresh and fresh; the glutinous rice stalk and Huoshan huangchao tea have the scent of scent and scent.
White tea, lightly fermented, and the soup is yellowish.
With withering, drying, and simple craftsmanship, it forms a high-smelling, fresh and tender fragrance; and with the difference in growth area, quality, and grade, there are also differences in details.
Oolong tea,also known as green tea, is semi-fermented. Its production is called fine work.
The formation of oolong tea aroma is mainly crafts and varieties. Different tea tree varieties, tea fragrance also has distinctive varieties; while tea production, the most important factors affecting aroma are withering, greening and baking. Withered and brewed with tea, it is green and forms a fragrance, and the roasting enhances the aroma and stabilizes the quality.
Black tea, full fermentation, soup color red.
After fermentation, it forms a rich and complex aroma. At the same time, its fragrance is self-contained due to the variety and growing regions. For example: blushing is a typical honey scent; Lapsang Souchong is a pine scent; Darjeeling is a compound muscat and lily of the valley.
Black tea ，post-fermented tea
Black tea, post-fermented tea, soup color reddish brown.
The tea undergoes a process of alcoholization to form a special mellow aroma. Due to the difference in details of the process, the variety, grade and geographical area, the tea has its own characteristics.