Yunyun Yipin【2021 Wild Charcoal Roasted Small White Tea】

https://live.staticflickr.com/65535/51367948337_c577a37a66_b.jpg When it comes to white tea, some people say: "One Year Tea, Three Years Medicine, Seven Years Treasure" "One Year Tea" refers to the new white tea of the year. "Three-year medicine" has been stored for three or four years of white tea, and the tea properties have been quietly transformed. "Seven Years Treasure" white tea has been stored for six or seven years, and it is considered an old white tea. The aroma of old white tea has a sweet and floral fragrance. If you smell it carefully, you will see the fragrance of old and jujube. It even develops into a comfortable "medicine fragrance". A good aged white tea soup is like amber, its taste becomes mellow and full, the entrance is smoother, and the sweetness and consistency will gradually increase. https://live.staticflickr.com/65535/51368709381_4a7704bfb7_c.jpg In the wild, after the seeds of wild tea trees germinate on the ground, the seedlings are called seedlings. The tea made from the tea tree grown from the seedlings is called shicha (Chinese: wild tea) in Taiwan. Because it is not a tea tree grown by cuttings (asexual reproduction), but generated by the combination of male and female stamens (sexual reproduction), the taste of tea will be very different from that of the mother plant. The taste of tea is varied, rich and intriguing. , but will always retain the original rhyme of the tea tree. https://live.staticflickr.com/65535/51368930588_f643a10109_c.jpg There are two main methods of drying white tea: electric roasting and carbon roasting. The charcoal roasting process is a traditional craft of white tea. It is a handicraft, the details are cumbersome, the production process takes a long time, and the operation is difficult. Using charcoal fire to roast white tea by hand, follow the principles of "rather light than heavy" and "slow slow stew". It takes years of trial and practice to master the basic roasting principle. The bamboo roasting cage of carbon roasting is small, the amount of roasted tea is low, the low temperature and slow fire, and the tea making time are long, resulting in low yield. Nowadays, the degree of mechanization of white tea production has been greatly improved. In order to meet the needs of the current white tea market, the drying of modern white tea technology is still mainly drying, resulting in a greatly reduced existence rate of carbon-roasted white tea. https://live.staticflickr.com/65535/51369717490_a83d783599_c.jpg The white tea buds are small, the tea stems are thin, the tea stem is dark brown, dark green, light black, the surface is covered with pekoe, and the fragrance is strong. White tea is rich in amino acid complexes, which can protect nerve cells, clear heat and detoxify, promote body fluid and quench thirst, and refresh the mind. It is also known as "whitening tea". https://live.staticflickr.com/65535/51369240118_60da42c5a6_c.jpg After the white tea is withered in sunlight, the withered raw materials are placed on a bamboo sieve by using a bamboo baking cage, and then simmered with charcoal at a low temperature (below 60 degrees) to reduce the water content of the tea to below 7%. It is more stable and not colder than ordinary white tea, darker than machine-made tea, and more suitable for people with weak stomachs. Carbon-roasted white tea can reduce the grassy smell of white tea, make white tea more fragrant, and dry tea smells with a faint charcoal fragrance, and then increase the activity of active enzymes in tea leaves and remove cold air. The reason why carbon-roasted white tea tastes more mellow than dried white tea. https://live.staticflickr.com/65535/51369240143_ff86c2b896_c.jpg 2021 Wild Carbon Roasted Small White Tea Carbon-roasted small white tea is a traditional white tea, the white tea of Song Huizong period, is the ancestor of white tea. The amount of tea used in this tea can be less, about 1:30, which is different from the previous 1:20, and the water temperature is 100 degrees. Recommended brewing method for white tea The ratio of tea to water is 1:30, the temperature is 100 degrees The first soak for 40 seconds, the second soak for 20 seconds, The third soak is 30 seconds, the fourth soak is 40 seconds, And so on to adjust according to personal preferences. So normally only four to five grams can be consumed by 4-5 people at a time. The tea flavor of 2021 wild charcoal-roasted white tea is stronger than that of ordinary white tea. At first, it has strong floral fragrance and light tea flavor. The whole process is changeable. With the increase of brewing times, the color of the tea gradually becomes darker, the theaflavins are converted into thearubigins, and the color of the tea soup becomes higher and higher.