1. Reasonable use of tongue.
The tip of the tongue mainly evaluates the "sweetness" of tea; the front ends of both sides of the tongue mainly evaluate the alcohol and degree of tea; the rear ends of both sides of the tongue mainly judge whether Pu-erh tea is "sour"; the heart of the tongue (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 .
2. Use the correct Pu-erh tea brewing method.
Grasp the "evaluation temperature" of tea soup. 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.
3. Don't eat irritating food before tea.
Before tasting Pu-erh, it is best not to consume foods with strong taste stimuli, such as peppers, shallots, garlic, tobacco, candy, etc., in order to maintain the sensitivity of taste and smell.
The tip of the tongue mainly evaluates the "sweetness" of tea; the front ends of both sides of the tongue mainly evaluate the alcohol and degree of tea; the rear ends of both sides of the tongue mainly judge whether Pu-erh tea is "sour"; the heart of the tongue (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 .
2. Use the correct Pu-erh tea brewing method.
Grasp the "evaluation temperature" of tea soup. 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.
3. Don't eat irritating food before tea.
Before tasting Pu-erh, it is best not to consume foods with strong taste stimuli, such as peppers, shallots, garlic, tobacco, candy, etc., in order to maintain the sensitivity of taste and smell.
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