It’s not easy to make a good cup of tea, nor is it easy to make a good cup of tea. The only way to drink tea is to be approachable and approachable, just like putting rice in your mouth every day during meals.
Some people are content with uniformity, while others pursue diversity. When you don’t want to miss every inch of sensory experience brought by brewing tea, the race of “how to drink” will also become a competition for excellence
1. Deep Soul Sipping Technique:
In the rock tea circle, sipping tea can be considered a technically advanced way of drinking, and it is also a tsunami like tea soup sweeping method.
First, naturally inhale the tea soup into your mouth, then roll up your tongue to wrap around the tea soup while sweeping through the air, allowing the tea soup to roll and inhale in your mouth, allowing every taste bud cell on your tongue to fully contact the tea soup.
The technical point it represents is not only reflected in the fact that it is difficult for ordinary people to learn, but also in the scene of a car accident where one’s mouth is not wrapped in tea soup.
More importantly, it is a particularly practical evaluation technique. One is to prolong the contact time between the tea soup and the tongue. The other is to inhale the storm and use the turbulence of the air to not only eliminate the previous tea taste technique during continuous evaluation, but also deepen the recognition of the current tea taste.
Because of its practicality, when you go to a tea fighting competition with thousands of people like Tianxin Village, you can often hear the same tea drinking with a whoosh whoosh whoosh whoosh. And if you don’t know this skill, you can also become a master by going to the tea fighting competition and practicing a few times.
2. DIY tea soup blending method:
The different leaching rates of the internal substances in rock tea, as well as the different release rates of volatile aromas, result in different composition and proportions of the substances in each water, thus creating a unique flavor. Therefore, some people prefer the essence of the first soup, while others prefer the clear and bright tail water.
Tea lovers who prefer a balanced, full-bodied, and rounded tea soup, or a more diverse tea soup structure, are particularly suitable for tea soup blending.
·Each layer of water is evenly retained, which not only fully displays the taste, flavor, and aftertaste of the tea soup, but also brings a very stable overall sensory experience, avoiding the BUG of not brewing the tea soup well.
·Keep the essence of the first course of Huihun Soup alone, treat the fuller tea polyphenol tea soup as “monosodium glutamate”, and add it to a certain water according to personal taste needs, such as the sixth water. After the proportion of the contained substances is relatively balanced, the concentration begins to slowly fade, the clarity of the water becomes more obvious, and drink the integrity of the tea soup. You can also add quieter tailwater as you drink, taking the shock between your lips to a new level.
In addition to DIY the flavor you want, its intensity adjustment is also particularly suitable for this “stroke of genius” that has not been brewed well.
2. Taste matching method:
Rock tea involves thousands of arrangements and combinations of craftsmanship, mountain ranges, varieties, etc., resulting in each rock tea having its own personality.
The combination of different personalities often provides a more unique sensory experience compared to drinking tea alone, and a good combination has a certain chemical reaction.
Especially the popular Doucha tea in rock tea producing areas, along with some Wuyi rock teas that have a combative personality.
For example, when we drink the Wuyi new name Conghuangye Cinnamon that we used to weed, we can indeed feel the freshness brought by its richer amino acids compared to cinnamon. However, because it is a yellowed variety that has mutated among cinnamon, just looking at its solo performance, the more subtle taste changes compared to cinnamon are still vaguely vague.
Comparison of brewing standard cinnamon and yellow leaf cinnamon
If you drink it with cinnamon, you will find that on this refreshing foundation, it is not as easy to make overwhelming chicken soup as white cockscomb. Instead, it adds a touch of creamy texture to the throat, combining the blooming flowers of white cockscomb with the subtle cinnamon flavor. This is probably what the actors say, that when faced with a good opponent, the tension of the performance will also be more full.
And this combination is not only reflected in the mutual achievement between rock teas, but also in the pairing of meals and drinks according to the structure of the tea soup Compared to the Oriental beauties like oolong tea, if a drop of “brandy” is added to the tea soup, it can become a more popular “champagne oolong” among Europeans and Americans.
The representative of Ke once heard a tea enthusiast say that when an Eastern beauty touches an apple slice, the fruit acid in the apple combines with the slightly honey like aroma in the tea soup to form the taste of “white wine”.
The pairing is closely related to the concentration and taste of the tea soup. The fresh and refreshing type is suitable for pairing with seafood dishes, while the mellow type is suitable for pairing with heavy mouthed meat. While relieving greasiness, it can also soften each other’s taste
A basic principle of good pairing is mutual achievement, making the flavor layers more diverse. Of course, the freedom to choose from various drinking methods is fundamentally due to the richness of rock tea.