Pu-erh tea is based on Yunnan big leaf tea in a certain
area of Yunnan Province. It is a loose tea and pressed tea formed by a
specific process and post-fermentation processing.
As we all know, Pu-erh tea is not only loved by ourselves, but also by foreigners, especially Japan and South Korea. So, how should we drink Pu-erh tea correctly?
The taste organs of the human body—the tongue, the taste buds of each part are different from the ability to feel different tastes. The tip of the tongue mainly evaluates the "sweetness" of the tea; the front ends of both sides of the tongue mainly evaluate the alcohol and degree of tea; the rear ends of the tongue mainly judge whether the Pu-erh tea is "sour"; the heart of the tongue (the central part) mainly feels the "astringency" of Pu-erh tea Taste "; the root of the tongue focuses on the" bitter taste "of Pu-erh tea. Because different parts of the tongue feel different tastes, when evaluating Pu-erh tea, after the tea soup is imported, it should be rolled on the tongue to fully feel the status of various taste substances, so that the taste of Pu-erh tea can be correctly and comprehensively discerned .
The taste of Pu-erh tea is generally suitable for taste evaluation at around 50 ℃. The tea soup is too hot, and the sense of taste is numb by the stimulation of high temperature, which affects the normal taste; the temperature of the tea soup is too low. First, the low-temperature taste changes from possible coordination to uncoordinated, which affects the accuracy of the assessment.
Before tasting Pu-erh tea, it is best not to consume foods with strong taste stimuli, such as chili, onion garlic, tobacco, alcohol, candy, etc., in order to maintain the sensitivity of taste and smell.
As we all know, Pu-erh tea is not only loved by ourselves, but also by foreigners, especially Japan and South Korea. So, how should we drink Pu-erh tea correctly?
The taste organs of the human body—the tongue, the taste buds of each part are different from the ability to feel different tastes. The tip of the tongue mainly evaluates the "sweetness" of the tea; the front ends of both sides of the tongue mainly evaluate the alcohol and degree of tea; the rear ends of the tongue mainly judge whether the Pu-erh tea is "sour"; the heart of the tongue (the central part) mainly feels the "astringency" of Pu-erh tea Taste "; the root of the tongue focuses on the" bitter taste "of Pu-erh tea. Because different parts of the tongue feel different tastes, when evaluating Pu-erh tea, after the tea soup is imported, it should be rolled on the tongue to fully feel the status of various taste substances, so that the taste of Pu-erh tea can be correctly and comprehensively discerned .
The taste of Pu-erh tea is generally suitable for taste evaluation at around 50 ℃. The tea soup is too hot, and the sense of taste is numb by the stimulation of high temperature, which affects the normal taste; the temperature of the tea soup is too low. First, the low-temperature taste changes from possible coordination to uncoordinated, which affects the accuracy of the assessment.
Before tasting Pu-erh tea, it is best not to consume foods with strong taste stimuli, such as chili, onion garlic, tobacco, alcohol, candy, etc., in order to maintain the sensitivity of taste and smell.
Visit us at http://www.naturalpuerh.com
No comments:
Post a Comment