Original Flavor

White tea, with its unique flavor and a production process that is simple yet intricate, stands out in the world of tea. In the making of white tea, the critical step of withering greatly preserves the original flavor and rich internal components of the leaves, contributing to the distinctive quality of white tea. According to "The Comprehensive Dictionary of Chinese Teas," "Fresh leaves are spread out on specific equipment in a particular environment, which promotes the evaporation of moisture, reduces volume, softens the leaf texture, enhances enzyme activity, triggers changes in internal components, and facilitates the formation of tea quality. Key factors include temperature, humidity, ventilation, and time, with the essence being precise control over moisture loss and chemical transformations." However, many tea enthusiasts have deep misunderstandings about the withering process of white tea, believing it to be merely sun-drying without any technical merit. In reality, the withering process of white tea is far more complex. Firstly, let's discuss the thickness of the spread-out fresh leaves. Freshly picked white tea leaves need to be quickly and evenly spread out on bamboo trays, baskets, or similar utensils, forming a thin layer. This step is crucial; if not done properly, such as…

Where do the various aromas in tea come from? Bitter and Astringent Taste Tea inherently contains a bitter taste, and if there is a bitter and astringent flavor, it mainly depends on whether it dissipates quickly after being tasted. If it does not disperse, then this tea is likely not a successful one. The main reasons for a bitter and astringent taste are tender fresh leaves, insufficient sun-withering, improper processing, or summer and summer heat teas. Grassy Taste The grassy taste is an original flavor found in natural plants. The presence of a grassy taste in tea is mainly due to insufficient sun-withering, processing, or pan-firing. There are other reasons as well: 1. Excessive use of nitrogen fertilizer during cultivation management. 2. Improper sun-withering or stirring during the tea-making process. 3. Indoor withering at too low a room temperature, high humidity, causing poor water loss in the leaves. 4. Picking overly tender tea leaves or those with heavy dew, or improper stirring during processing leading to water accumulation within the leaves. Scorched Taste The scorched taste in tea is likely due to improper pan-firing or baking. During the pan-firing process, if the temperature is too high or the time is…