You must know these 20 words when learning tea.
Tea: Tea refers to the taste and characteristics of tea. Including cool (cold), moderate and warm. Tea can be divided into tea properties through different production processes, and its fermentation degree determines the different properties and taste of tea.
Aroma: Fresh leaves are produced in the production process, mainly by free theanine in tea. In the oral cavity, the palate, tongue surface, sublingual, cheeks and throat feel obvious.
Bitterness and astringency: Bitterness is a taste, and astringency is a feeling. Bitter taste is produced by theophylline contained in tea, and astringent taste is the expression of the convergence of tea polyphenols and saliva.
Returning sweetness: Returning sweetness is a common natural sensory effect when people drink tea, and it is a positive evaluation of the taste of excellent tea.
Fluid production: The fluid production effect of tea can form a good sense of throat rhyme, on the one hand, it can quench thirst and comfort, on the other hand, it can nourish life.
Convergence: Convergence is related to the bitterness and astringency of tea, and it is the intensity of perceived time from bitterness and astringency to sweetness.
Hierarchical sense: first, it refers to overlapping images, and second, it refers to order. Refers to the feeling that the aroma and taste of tea soup change in the mouth.
Throat rhyme: the taste of tea is heavy, and the tea soup brings the feeling of throat, which is sweet and locks the throat.
Plumpness: refers to the fullness of the oral cavity brought by the rich substances in tea soup.
Smoky smell: it is produced by artificial baking, which does not mean that the smell has a fire smell, and it will volatilize and transform over time to produce other smells.
Sour fruit: Tea soup tastes fresh, like fresh sour fruit.
Water taste: tea soup can be separated from tea leaves when drinking, so you can drink obvious water taste.
Green odor: it is caused by insufficient temperature or time for enzyme immobilization, and there will be "green odor" in severe cases.
Throat lock: after drinking tea, the throat is too dry, and it is difficult to swallow, tight and itchy.
Tea breath: produced by the combination of organic germanium and polysaccharide in tea, soluble in water. Old tea is prone to smell of tea, often manifested as hiccups, body heat, fever, sweating and so on.
Chen Yun: The lasting appeal produced by the aging of the years is often easily felt in the old tea with a certain year.
Aroma is restrained: the aroma is not obvious, but its fragrance is in water, which is not the case if it is intentional or unintentional.
Instant in the mouth: tea soup naturally enters the throat without conscious swallowing.
Full brightness under the tip of the tongue: the highest level of fluid production lies in the word "Ming", which means one after another.
Medicinal fragrance: the common characteristics of aged tea. The strong medicinal aroma is usually a positive expression of the aroma of old tea.