The smell of Fuding white tea

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It is said that there are hundreds of flavors of tea leaves, many of which are similar to some reference objects around us, so they are often described by reference objects, and because each People have different senses of smell and taste sensitivity, so the aroma and taste described by the same tea are also quite different. This is impossible. Next, I will share several common aromas and smells of Fuding White Tea, and briefly analyze the causes of their aromas. .

1. Fragrance: The most distinctive aroma of Fuding white tea, as the name suggests It is the aroma expressed by “hao”, which refers to the fragrance of young and tender pekoe. Pekoe is a layer of fine hairs that grow on the back of the tea buds. It turns white after drying. If it is kept from falling off, the tea leaves will appear white. After soaking, the pekoe is still attached to the tea leaves.

2. Fragrance:The fragrance is pure and soft, although the fragrance is not high, it is slowly released, which makes people feel pleasant. The aroma molecules of tea leaves are mainly composed of green leaf alcohol and some simple aliphatic molecules. In the early stage of withering, as the leaf temperature rises, a large amount of homeopathic pinolin is volatilized and transformed into trans-pinolin, together with some simple aliphatic molecules degraded at high temperature, together form the characteristic of light fragrance.

3. Honey fragrance: Honey fragrance is more common in pekoe silver needles. White tea can exhibit honey fragrance for a long time during storage. Brewing white tea with pure honey aroma can leave an aftertaste in your mouth all day long. The combination of honey fragrance and hair fragrance constitutes the eye-catching feature of Baihao Silver Needle in the early stage of aging – the rhyme of honey fragrance. The main aroma component that forms honey rhyme is benzyl phenylacetate, which has a high boiling point, so it dissipates slowly and can exist for a long time. In addition, benzyl alcohol also has a weak honey sweetness, which also contributes to the honey aroma.

4. Fresh type Floral fragrance: Floral fragrance is very common in Fuding white tea, and it manifests in a variety of ways, and many white teas with fresh floral characteristics are often impressive. This type of floral fragrance includes: lily of the valley and lily. Although the fragrance can be tangy, penetrating the wall, and refreshing, the fragrance is pure. It is just a pure olfactory enjoyment, not like the fruity and honey fragrance. It makes people salivate. The substance that contributes the most to the freshness of white tea is linalool, which is a high-boiling aroma substance. After withering, the low-boiling aroma substances represented by green leaf alcohol are volatilized. The fragrance of the flowers appeared.

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5. Sweet floral fragrance: jasmine, gardenia The smell is pleasant, often makes people take a deep breath unconsciously, and the spirit is even more refreshed. This kind of aroma is very common in raw tea. Aroma substances such as β-ionone, jasmone and some ionone derivatives are all involved in the expression of this aroma in raw tea. These aroma substances are basically formed during the processing process, with different boiling points, and different content and proportions will produce different effects, which is one of the reasons for the variety of aroma characteristics of white tea.

This smell smells like a quilt that has been dried on a sunny day, commonly known as “the smell of sunshine”. Light can promote the oxidation of substances such as lipids, and ultraviolet light has a greater impact than visible light. Prolonged exposure to light can cause photochemical reactions of tea chemicals.

7, Chen Xiang: Chen Xiang is often found in old white tea. Aged aroma is the core aroma type of old white tea. Pure aged aroma is the representative aroma type of old white tea. The old white tea should have an old aroma that is old and active, without a sense of dullness. “Activity” is the tasting node of old white tea, and the core element that can be consistent in the whole old white tea appreciation. Aged aroma is a complex mixed aroma, which is a mixed expression of aged, woody, jujube, medicinal and other types of odors. It involves many aroma substances, among which 1,2-2 Methoxybenzene, 1,2,3-trimethoxybenzene, 4-ethyl-1,2-dimethoxybenzene, 1,2,4-trimethoxybenzene, etc. are all produced in fermentation substance.

8, Lotus:The fragrance of lotus comes from young white silver needles and high-grade white peony. When enjoying tea, you can smell a faint fragrance of lotus from the fragrance of dry tea. The reason why the lotus fragrance can survive from the green and strong fragrance must have good conditions, and the continuous preservation of the lotus fragrance requires proper handling. The fragrance of lotus belongs to the fragrance of old tea. From the freshly opened sealed white tea, one can smell a light fragrance of lotus.

9. Fruity aroma: This kind of aroma is commonly found in white tea, or Such as apples, or lemons, or sweet peaches, or longan and so on. There are different reasons for the formation, some are due to the appearance of aroma substances with fruity aroma, and some are due to the mixture of several aroma substances, so although they are common, they are elusive. For example, the aroma of apples is common in new teas that are about to lose their greenness, and the aroma of longan is sometimes seen in white teas that have been stored for a long time, but teas with more fruity aromas are occasionally seen, such as antelope horns, Elusive. The related aroma includes some ionone derivatives, some lactones with strong sweet and fruity aroma, some terpene esters with lemon fragrance, and linalool produced during processing and storage oxide.

10. Medicine Fragrance: The medicinal fragrance belongs to the exclusive aroma of old white tea. The aroma of medicine is naturally the aura of traditional Chinese medicine. For example, the smell of traditional Chinese medicine that a person smells in a pharmacy is actually the aura of grass and trees that have been aged for a long time. Because tea is also a herb, after a long time of aging, a similar smell will naturally appear. In areas with hot and humid climate in the south, the aging of tea is faster, so the medicinal aroma may be felt after a few years, but it is difficult to have the medicinal aroma after being stored for a long time in the dry climate in the north.

11. Zaoxiang:This kind of aroma smells like dried jujubes, with some sweet sugar and woody aroma, which is generally the characteristic of old white tea . Zaoxiang is a very classic style in old white tea. This type of aroma tends to appear in Shoumei and Gongmei with relatively thick and old raw materials, because the overall sugar content of thick and old leaves is higher, and more soluble sugar can be produced during the fermentation process. When the sugar aroma reaches a certain level, it can be mixed with other aromas such as woody aroma to show an aroma similar to dried dates.

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