Nowadays, the welfare of male leads in the film and television industry relying on their faces to make a living has gradually faded away, replaced by sincerity and superb acting skills. After the audience’s taste and aesthetics have improved, the titles of “human oil” and “little transparency” have not been spared.
After watching these greasy plotlines, it reminds us of when we were drinking a cup of aged tea, we accidentally lowered our heads and saw an oily substance floating on the surface of the rouge like tea soup in the fair cup, resembling smoke and mist. When we asked, we realized that this mist was called tea or soup.
The term ‘spring shared atmosphere’ generally refers to smoke, clouds, and air. The fragrance of rock tea collected in spring is also very appropriate. Sometimes it is strong, sometimes it is light, and when changing the action, the surface tea scent disappears without a trace. However, when the water is soaked, the color suddenly changes, which still attracts attention. There are also different opinions about the tea scent.
Some people believe that the emergence of tea leaves is a “sequelae” of residual pesticides? Some people are worried about the appearance of tea fumes. Can tea still be consumed? For those who have just started dealing with rock tea, they may feel that it is an impurity similar to suspended solids in the tea soup.
We have always adhered to the principle of not falsely accusing anyone of making good tea. Today, as an entertainment broadcast, we will interview this guest who has not yet lost his vest.
01 Self cultivation: Tea is of good quality but not mixed
We: “What is your opinion on the hot topic in a certain room: ‘Did famous tea snacks debut as impure cannon fodder?!’
A body full of reverse bones · Tea Pi: “Fame is both good and bad, it used to be fish eyes, now it’s an internal substance
The statement that ‘oil equals tea’ is objectively correct. The appearance of tea is like an exam, where those who know the answer in advance can continue to drink calmly and freely, while students who cram their feet can avoid it.
But in fact, aside from the surface, this is a phenomenon where the benefits outweigh the drawbacks. The composition of tea leaves is not complex, with over 500 chemical components in fresh leaves. Among them, polyphenols, alkaloids, aromatic substances, sugars, and other internal substances are important components of the color, aroma, and taste of tea leaves.
The fat soluble substances that mainly affect the dried tea and leaf base, such as fatty acids, carotenoids, and some volatile aromatic components, are relatively light in weight and difficult to dissolve in water. Therefore, they are prone to float on the surface of the tea soup, forming a thin oil film.
Also, because rock tea is often brewed with boiling water at 100 ℃, the water molecules in the hot tea absorb enough internal energy to gradually widen the distance between molecules. Therefore, the formed water vapor is blocked by the oil film on the top of the head and cannot be released into the air. Holding up the banner of adding if it cannot be beaten, it stays on the surface of the tea soup together with the tea oil. When the temperature drops and this loophole occurs, it quickly emerges and disappears.
If observant students would notice that the trajectory of Cha Pi’s movement is constantly changing, we call this essential performance process’ On the Birth of the Best Actor ‘.
Undoubtedly, this indicates that tea yeast is not only a manifestation of impurities, but also a manifestation of rich internal substances. Relatively speaking, the abundance or scarcity of internal substances is also one of the decisive factors for the formation of tea yeast. Tea itself contains a lot of substances, so there will also be more extracts in the tea soup.
Another theory is that strong tea, combined with high heat, causes water vapor to refract with light when it floats up, like mist like water vapor. Regardless of which theory is used, the truth is certain that tea is not an impurity but a rich substance.
02 Under what circumstances can tea be produced?
Cha Pi: “I’m not such a casual top streamer
We said, “This time I’ll just pretend I didn’t hear it. Don’t say it again next time
From the perspective of roasting, the production of tea leaves can be more clearly observed in rock tea with sufficient fire than in rock tea with medium light fire. The first time we saw the tea paste particularly clearly was in the Da Hong Pao that had been baked for a long enough time.
After roasting, the internal water vapor content of rock tea decreases to the lowest level. Under the action of heat, free amino acids dehydrate to form pyrazine compounds, which then undergo Maillard reaction with sugar substances. The contents of the tea undergo maturation and isomerization, resulting in a more pronounced roasting aroma, similar to drinking coffee.
The coffee oil components contained in coffee, such as sugars, styrene, and alkyl aromatic substances, affect the aroma and flavor of coffee. During the grinding and brewing process from coffee beans to coffee powder, carbon dioxide in the coffee liquid encounters oil. Due to the incompatibility of water and oil and the lighter chemical substances in oil than water, this layer of oil adheres to the coffee liquid.
Once we mistook the coffee that the teacher had placed in the cup for tea from a distance, only to realize our mistake when we looked closer due to the presence of this oil film.
Secondly, from the perspective of tea, in addition to rock tea, tea leaves are also prone to appear in Pu erh tea (aged Pu erh tea) or some heavily fermented teas, making tea leaves a relatively heavy label for fermented tea. Because these tea soups have a darker color, contrast is necessary to create a contrast. When drinking lightly fermented and light colored teas such as white tea and green tea, the appearance of tea leaves is even more difficult, let alone recognizable with the naked eye.
Furthermore, from the perspective of tea utensils, the choice of material and color for a fair tea cup can also affect the taste of the tea. When drinking tea from a white porcelain cup, the possibility of seeing the taste of the tea is greater. In contrast to the deep colored soup, the unity of background and lighting is also important.
The already volatile gas in the transparent cup makes it difficult for a clever woman to cook without rice. It may take a blink of an eye to see it clearly. Some tea sets even add a layer of wax to the utensils for a more beautiful appearance, which is also one of the reasons for the oil film on the tea soup.
03 Is tea taste the standard for judging good tea?
Some people may ask, since tea leaves are rich in substances, does it mean that the more tea leaves there are, the better the tea quality? To put it crudely, having tea flavor at Rock Tea is a good thing. If not, there’s no need to demand it too much, it’s just a bonus point.
In a sense, tea is a normal phenomenon influenced by multiple factors, and some people refer to this phenomenon as a fantasy art of light and shadow.
Especially for rock teas with relatively light roasting, not all of these types of rock teas are judged to have poor quality just because they cannot produce tea leaves. As rock teas belonging to the Camellia family, leaves, fruits, stem bark, and other parts contain some oil.
Sometimes, when there is a large temperature difference between indoor and outdoor in winter, a faint layer of oil mist will appear on the surface of the tea soup. Looking at the negative line, when we drink tea that has turned green and sour, even if the workmanship is weak, there will still be a certain degree of fat soluble substances inside the tea leaves. In a fair cup, there will be a soup smell for one or two seconds, but it appears for a short time and disappears in the blink of an eye.
Moreover, tea with tea flavor does have a thicker and more mellow taste, with some fluctuations. In other words, the tea leaves are made green and transparent, and the roasting process is thorough, resulting in a high transparency of the tea soup, which is conducive to the refraction of light. From this, it can be inferred that the tea odor phenomenon can serve as a condition for selecting tea products, but cannot be used as a criterion for judging the quality of a tea. If you want to drink good tea, you still need to consider the dry tea, soup color, aroma, and leaf base comprehensively.
Cha Pi is like a salted fish that has turned over. Under the pressure of huge market competition, with its seductive skills, it is a “top-notch real oil product” that debuted as an artist among a group of fake oil products!
After the interview was released, a Weibo post suddenly rose to the top of the hot search list: # Cha Pi answered three questions about a certain room being so greasy in order to verify her true identity.