Shu Chen tea original article Subject matter
Shu starting in headline numbers: Chen Shu
of tea things: money for Chen
"1"
afternoon, when three or four points, the most suitable to drink yancha.
Take a scale, weigh 8 grams of rock tea, wash a white porcelain bowl, boil a pot of mineral water, and rinse it. Pinghu Qiuyue or Yangguan Sandie is placed in the
speaker.
The broad magnolia tree outside the window swayed slightly in the wind.
The huge fan-like blades have a thick waxy layer, which is shiny and has excellent gloss.
The afternoon sun hits the leaves, reflecting gold-like light, the gaps between the leaves, sifting through the dots of sunlight, the streamers of emerald green, the setting sun melts the gold, this is the beautiful scenery. An afternoon like
is extremely quiet.
is so quiet that you can listen carefully to the sound of the wind blowing on different leaves, and the sound of insects in the yard.
After the heat of summer, we like to experience the tranquility of autumn.
likes to sit in front of the window, watching the river and green trees outside the window, spending a quiet time.
In this rush and impatient era, it is a great blessing to have a cup of tea, a book, a scene, and enjoy an afternoon of peace.
ordered a batch of cups. When they arrived, only two were ordered by themselves, and the rest were all other types.
囧. The delivery of
is not serious, which really leaves a bad impression on customers. Village girl Chen shouldn't be like this.
"2"
Li Mahua said that autumn is the season for rock tea.
why?
Rock tea is warm, full-bodied, some have a deep aroma, and some are warm and high. Drinking rock tea in summer, the weather is too hot and people are too dry, especially in Fuzhou, where air-conditioning stoves are turned on for 24 hours. People just want to soak in the swimming pool, and they don’t want to sink. They can experience the twists and turns of a rock tea. Tactfully.
In addition, most of the rock tea in summer has not been exhausted, but it still tastes like fire, the soup is rough and the taste is not good.
As soon as autumn comes, the weather cools down, the temperature is low, the people are quiet, and the heart is calm, so that you can experience the beautiful thoughts of a bubble of rock tea.
Fragrance is air, soft is water, thick is rhyme, and fierce is strength. Such a wonderful touch of
can only be savored in a very relaxed mood.
The ancients liked to drink tea on the mountain. They took a boy with a stove to climb to the top of the mountain, sat on the cliff, and looked at the distant clouds, mountains and fog, and the mountains.
After enjoying the scenery, he sat down, started the stove and made a fire, and made tea.
On the top of the mountain, any tea you drink will be fragrant.
is in a long mood, tea is also fragrant.
"3"
The tea I drank today came from a magical tea maker. The characteristic of
is that for each tea, the first 3 teas are not brilliant, but after 4 teas, the more you drink the better, the more you drink the water, the softer the water, the more you drink, the more flavorful the soup, and the longer the aroma.
until 9 bubbles, there is still no loss of shape, the original fragrance, the original water, the original rhyme, the scale is all there, just weakened.
is like an army, although it is defeated, the formation is not messy.
To tell the truth, this style of tea does not meet the stringent standards of drinking only the first three brews in the tea fight. If
is in the first three bubbles, if it fails to shine, it will be eliminated immediately.
His tea is a late bloomer, so he can only participate in the competition.
So he said with a smile, I am the uncrowned king.
This soaked Tianxinyan cinnamon is not very proud of his work.
But the most cost-effective Zhengyan cinnamon that Village Girl Chen has ever drunk. Compared with those tens of thousands of Zhengyan cinnamon, this soaked Tianxinyan cinnamon has a high and intense aroma, the soup is soft and sweet, and the flavor is long and light.
tea soup is pure, the cinnamon fragrance is fresh and lively, and the flavor is strong.
is a man, his thoughts after the vicissitudes of life.
"4"
Tianxinyan Cinnamon Tasting Notes
Dry Tea: The strips are tight and slender. The whole is dark brown. Hoarfrost on the surface. The aroma of dry tea has a caramel aroma, with a micro-cellar aroma after deep inhalation.
aroma: cinnamon, osmanthus, clump fragrance.
soup color: Deep apricot
Taste: The soup is mild, the aroma is intense, the cinnamon aroma is domineering, the sweet osmanthus aroma, the old clump fragrance is deep and smooth. The tea soup is pure, with a sense of freshness like a mountain spring, and a bit sweet. The
soup feels thick and slippery. Although it is not as good as the old daffodils, it is extremely thick and slippery in cinnamon.
First punch: Cinnamon aroma comes from the nose, with a hint of clump fragrance in the middle (the fresh fragrance of moss in the quiet stream and the fragrance of old wood). As far as daffodils are concerned, old trees that are less than 60 years old should not have this kind of fragrance. But this bubble Tianxinyan cinnamon grows in the core mountain field of the polar Zhengyan. The mountain atmosphere of Tianxinyan creates its long fragrance. This sub-cong scent is very deep, and it is a very tactful fragrance.
2nd punch: The top note of Gaixiang is cinnamon, the middle note is osmanthus, and the last note is cluster fragrance. The energy of cinnamon is extremely obvious. Domineering. The scent of osmanthus falls into the water, take a sip at will, Huiganli has a clear fruity fragrance, like the peel of Fu'an big oil.
The third stroke: The soup is extremely pure, accompanied by a clear and bright cinnamon fragrance, the tea fragrance is high and passionate, and it is passionate to drink. It's like a famous scene in Mount Tai-Happy Three. In the north of Tianmen in Mount Tai, also known as Happy Mountain. At this point in the mountaineering, suddenly there is a smooth road, surrounded by green hills, and next to the absolute stream, the stream is sweet, the air is refreshing and the scenery is quiet.
4th punch: The aroma is intense and strong, with light and light osmanthus scent in the cinnamon aroma. The soup is very thick and slippery in cinnamon. If Wuyuanjian cinnamon is Lin Pingzhi, then this soaking Tianxinyan cinnamon is Yu Yutong-the book is business-like, one is brave, and the other is brave, daring to pull the emperor down.
5th punch: The cinnamon aroma sinks steadily in the tea soup, the consistency is still five stars, and the taste is reduced. The fragrance of sweet-scented osmanthus and fruit became the second echelon. After the overbearing president of Guipixiang retired, it quietly appeared in the center of the tongue. The fruity aroma of Huiganli weakened, and the aroma of cinnamon became dominant. After swallowing, smash your mouth lightly, there is floral, fruity, and cinnamon scent. It is more natural and domineering than any brand of chewing gum.
6th punch: The cinnamon fragrance on the lid is weak, replaced by the fragrance of osmanthus. The consistency of the soup did not weaken, and it continued. The tea soup has a deep and heavy taste, light water and light floral fragrance. After sitting in the cup, there is a slight astringency, a slight layer, like a thin layer of hoarfrost on the mud in the field in the early morning of the Frost Festival. But this small flaw does not affect my love for it. Compared with the vulgar and vulgar powder with tasteless and hateful face, there are a few freckles on the face, which does not affect the beauty of the beautiful woman.
7th punch: sitting for 30 seconds. There is still cinnamon and osmanthus fragrance on the lid, and the two fragrances gather together. The consistency of the soup has faded a little, the smoothness is still there, but it has changed. If the smoothness of the first few bubbles is like a bunch of new silk satin, then the smoothness of this bubble is like a satin that has been washed several times. Although it is old, it still has brilliance.
8th punch: The scent of old wood is completely changed on the lid, which belongs to wood alone. Both the cinnamon and osmanthus scents have weakened and stayed in the water faintly. The soup is soft, sweet and smooth. Just like a declining nobleman, although his family has fallen, his temperament is still there.
9th punch: sitting for 1 minute. The taste is weakened and the aroma is weak. Fortunately, the smoothness is still there. Sipping carefully, the cinnamon fragrant puffs in the mouth, with a different style. Graceful and feminine, the performance diametrically opposite to the aggressive and aggressive performance of the previous rushes is incredible.
10th punch: This punch, deliberately let the cold drink. The water has faded, but the soup still feels slippery. The aroma has faded, and the scent of cinnamon and osmanthus is still underwater. Fragrance like fresh flowers. You can still soak again, but if you are tired, leave a little suspense.
"5"
Sometimes, having a good afternoon is because of buying a piece of clothing, or finding a good cup.
Today, the village girl Chen was because he had a good tea.
Zhengyan's Zhengwei cinnamon-the cinnamon fragrant, more and more people will not make it.
The world's floral cinnamon, fruity cinnamon, but without the most authentic cinnamon cinnamon.
Some people say that making fruity cinnamon is an innovation.
Yes, my mom liked it very much when Apple Pear was first launched. But after eating for a long time, the pear is not like a pear, and the apple is not like an apple, and it has a greasy taste.
Cinnamon must have the fragrance of cinnamon, just as spring should be like spring. The traditional things of
are more popular in the end.
Why should the Qiang flute blame the willows, the spring breeze does not pass Yumen Pass.
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Copyright statement: This article is originally written by Xiao Chen, the village girl, Chen (lanxiaoping1988). Any media may not reprint it without permission. Tea friends are welcome to forward it to the circle of friends.
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