Recommended Reading Laohua Speaking Old Class — Summary of Pu’er Tea Scent (Part 1)
10. Dry Fragrant
This kind of aroma is rare in Pu’er tea, or like bitter almonds, or pine, or betel nut. Pu’er tea with dried fruits is often stored with raw tea with higher aging and some cooked tea.
Direct-related aroma substances include benzaldehyde with bitter almonds, and benne ketones with dried fruit aroma and 2-ethyl azimazole.
Honey incense is more common in Pu’er tea (raw tea). Many tea areas can show honey fragrance for a long time during storage, and this aroma is durable and easy to describe and understand. Therefore The honey -fragrant Pu’er tea also has good quality. Sometimes drinking a pure tea with a pure tea can leave the rhyme in the mouth all day. The coordination of honey and floral fragrance constitutes the eye -catching characteristics of most Pu’er tea (raw tea) in the early days of aging.
The main aroma component of the formation of honey is benzozylbenzolin, which has a higher boiling point, so it is slow and can exist for a long time. In addition, benzinanol also has weak honey sweetness, and has also contributed to honey incense.
12. Chen Xiang
Chen Xiang is common in Pu’er tea (cooked tea), as well as Pu’er tea (raw tea), which is very close to cooked by long -term storage. Chen Xiang is the core incense type of Pu’er tea (cooked tea). The pure Chen Xiang is the representative fragrance of Pu’er tea (cooked tea). The other incense types are talked about on the basis of Chen Xiang. Pu’er tea (cooked tea).
Chen Xiang sniffed like the deep aroma of old wood furniture, but more energetic, different from the dull and old atmosphere of the long time of tea, Chen Xiang should be active in Pu’er tea. There is no sense of dullness. “Activation” is the tasting node of Pu’er tea. It is the core element of the entire Pu’er tea appreciation.
Chen Xiang is a complicated mixed aroma. It is a mixed manifestation of Chenwei, Mu Xiang, Medicine and other types of smells. There are many aromas and substances. Among them, the most contributed to Pu’er tea Chen Xiang Bidth, 1,2,3-triple oxygenzene, 4-ethyl-1, 2-dimethyl oxygenzene, 1,2,4-triple oxygenzene, etc., all belong to the substances generated in fermentation.
13, jujube fragrance
This aroma smells like a dried dates, and some sweet sugar aroma and some wood rhymes are generally characterized by cooked tea. Zao Xiang is a very classic style in Pu’er tea.
This kind of fragrant type is often easy to appear in Pu’er tea with rough raw materials, because the overall sugar content of rough old leaves is higher, and more soluble sugar can be generated during fermentation. When the sugar fragrance reaches a certain level, it can be mixed with other aromas such as Mu Xiang to show the aroma similar to dried jujube.
This aroma sniff like a long -tier long -level Pu’er tea (cooked tea), but some Pu’er tea (raw tea) occasionally have a longan fragrance.
Guiyuanxiang is produced in processing, which is similar to jujube incense.
Most camphor fragrance appears in raw tea with a long storage time. It smells like camphor wood. It has a sense of quietness and nature. It is not the same as camphor flavor. Essence
The aroma substances related to cinnamon are the main aroma substances. Both are camphor -flavored aroma, mixed with flower and wood aroma, and they are manifested as pleasant camphor.
16. Mu Xiang
Mu Xiang is a very common aroma in Pu’er tea. It is particularly prominent in cooked tea. Pu’er tea (cooked tea) processing through some selection of microorganisms with microorganisms will have very prominent woody aroma. The high -rise and scent of the wooden fragrance is different, giving people a low feeling, which is conducive to the aroma of Pu’er tea.
The biggest contribution to Pu’er tea and wood is α-perilla ketone, β-perilla ketone, α-cedar glycol, α-cedar, β-创, and dihydrous kiwi stray.
17. Mold flavor
The bad smell caused by the moldy leaves, which is pungent and unpleasant. It is usually found in improperly stored tea, such as tea that is stored for a long time under high temperature and humidity environment.
The main substances related to mildew in Pu’er tea are 3,4-dimethyl oxygenopine.
18. Ginseng Xiang
Similar to the aroma of ginseng, common tea that is commonly stored in high temperature and high humidity environments.
The aroma ingredients in Pu’er tea are the same as the ginseng aroma ingredients. For example, palmic acid with soil and Jinhehuanlene with woody atmosphere can be found in the aroma of ginseng. In addition to these substances, there are some wood and sweet fragrances in Pu’er tea.
19, smoked flavor
The smoky taste is not the taste of tea, but it is dyed in processing or storage. It belongs to the common odor in tea and has no positive impact on the quality of Pu’er tea.
Due to the characteristics of Qingba tea, it is often necessary to move tea into the room to dry in the rainy season to avoid rain, which is easily stained in the indoor indoor indoors of the mountain area. Therefore, summer tea is more likely to have a smoke.
There are many substances of smoke flavor. The most important thing is the more wounded libraryphenols and 4-methyl-based beurit. The boiling point of these substances is high and slow, so it is difficult to dissipate the smoke taste by storage.
The scorching flavor is a common bad smell in Pu’er tea. It produces that the temperature of the blue kill is too high, and some leaves are burned. Therefore, the scorching flavor is often easy to appear in Pu’er tea with rough processing.
Medicine is the qi of traditional Chinese medicine. If the Chinese medicine atmosphere smelled by the medicine shop, it is actually the qi of the grass and trees of Chen Fang for a long time. Because the tea is also a plant, after a long time, it will naturally appear a similar breath.
Tea is aging faster in areas with hot and humid climate in the south, so it may feel the fragrance of medicine after a few years, and it is difficult to appear in the dry climate for a long time.
The related aroma substances of the medicine fragrance are mainly Chinese medicine flavors, saffron aldehyde, and various ingredients with woody aroma.
Among the new raw tea, there are often sour gas as sauerkraut. Those who collect tea on Chashan often see that tea farmers have simple production equipment, and they can sometimes see pigpen next to the warehouse, so they think of pig urine and so on. In fact, sauerkraut is caused by green tea processing technology, and it is by no means pollution.
When the processing masters of many old factories make tea, they will cover the tea pile for a while after killing the green. With such a process, the tea will appear deeper after drying, the taste will be more mellow, and the aroma will be different. But if you cover a little too much, there will be a smell of sauerkraut -like. In various tea mountains, especially those famous tea -making villages, which are handmade tea, they can find this process of tea making individual workshops, and it is even considered to be inconvenient.
The substances related to this odor are mainly low -grade fatty acids and are easy to volatilize and relax. Therefore, the quality of Pu’er tea that is planned to be stored for a long time does not affect the quality of Pu’er tea.
23, wild macarosuity
The fragrance of wild fungus generally appears in Pu’er tea (raw tea). It smells seductive mouths. It can evoke people’s desire to drink tea. It is a very classic aroma. The fragrance of wild fungi is often accompanied by high -level quality.
Its aroma composition is mainly a series of eight-carbon-flavored compounds made of linoleic acid, such as 1-ethyne-3-ketone, 1-ethyne-3-alcohol, etc. Long tea is not easy to retain the fragrance of wild fungi.
In Pu’er tea (raw tea), you can often feel the fried fragrance of bean and chestnut fragrance. But if it is too strong, it means that there is a problem in processing.
Baking fragrance is a smell formed by thermal chemical action. Many foods and other tea are positive fragrance, but the quality characteristics of Pu’er tea determine that it should not be high temperature, so the appearance of rich and fried fragrance should be reduced for Pu’er tea quality evaluation.
The chemical components of the fried fragrant fragrant are mainly sulfur -containing hybrid compounds, which will be produced in high temperature processing.
The stack of flavor is from describing the “fermentation of the other pile”, which describes a fermented smell similar to bad feelings such as mixed acids, crickets, mold, and fishy.
It is common in the new cooked tea, because the traditional cooked tea is a long -term and complicated change process. The number of tons to tens of tons of tea is stacked together. The lack of tea will produce some bad smells, and how to minimize this bad smell to minimize the processing of processing. (On the basis of this thinking, the fermentation technology of leaving the ground was born, and the cooked tea that was fermented from the ground was lighter.)
If there is no severe fermentation or excessive, then according to the concentration of the heap taste, through the reasonable warehousing of the length and short period of time, these unfinished odors can be naturally decomposed and discharged and showed Chen Xiang.
26. Water qi
Pu’er tea (raw tea), which is common in rainy leaves, or dug the leaves and is not dried in time.
Just like a lid of the pot when fried vegetables, the smell will be produced. In the small environment of tea processing, if the dampness and heat are not breathable, it will produce a similar smell.
Common Pu’er tea (raw tea), which is common, looks like the smell of grass. Due to the lack of necessary transformation in the fresh leaves.
The principle can refer to the fragrance.
28. Rough green
Pu’er tea (raw tea), which is common in raw materials, looks like the smell of grass. Because the fresh leaves are thick and the water content is small, the “old leaves are tender” during the killing process, that is, the low temperature of the blue and killing youth is low. There will be rough.
29, sun -sun flavor
It is common in new Pu’er tea (raw tea) with a short storage time. This smell smells like a quilt that is sunny on a sunny day.
Light can promote oxidation such as ester and other substances, of which ultraviolet light has a greater impact than visible light. Long -term light can cause chemical reactions of tea chemicals. A series of related odors produced by optical chemical reactions together constitute the sun flavor, but its specific ingredients need to be studied.
Fourth, the change of the aroma of Pu’er tea
Because at the same temperature, the height of the boiling point of the aroma determines the size of the volatile. The low boiling point is faster, and the substance with high boiling point is stable and lasting. -Hi Xiang-Yaoshan-Chen Xiang, in line with actual experience.
Flower fragrance -related materials will have good performance in the early stage; tea -related tea -related tea will have good performance in the medium term; Chenxiang -related materials have a good performance in the later period. Some tea is heavy in the later period, some tea is balanced before and after, and some tea makes people surprise.
In the process of tasting, we can feel the layers of aroma, and the changes in the type of aroma in the process of Chen Fang are similar to this. With reference to the aroma level of the taste of tea at the same time, you can expect the future performance of a tea.
It is hoped that through this combing guidance, more tea friends can feel the slightly different aroma of Pu’er tea, and it is easier to appreciate the beauty of Pu’er tea. It can more detailed appreciation and enjoy the happiness brought by Pu’er tea.