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How to drink Dahongpao Cinnamon Narcissus correctly?

This article was originally written by Xiao Chen's Tea Affairs.

Three first appeared in the headlines: the tea incident in Xiao Chen.

Author: Chen Gu Village

《 1》

What is the most popular drink in Wuyi Rock Tea Circle now? You can count many kinds with the snap of your fingers. The most common ones are narcissus, cinnamon and Dahongpao.

These three kinds of Wuyi rock tea can be said to be equally divided in the world. The noble Dahongpao is Liu Huangshu, with noble blood; The cutting-edge, flamboyant and domineering cinnamon is Cao Aman; The low-key, luxurious and connotative narcissus is Sun Zhongmou.

Different teas, like the Three Kingdoms period, have three pillars.

The status of the three has been changing, and cinnamon is the most popular at present. In Wuyi Mountain, cinnamon in different mountain fields has its own characteristics. For example, the cinnamon fragrance produced in Niulankeng is peaceful; Cinnamon growing in Matouyan is fragrant, sharp and domineering; Cinnamon from different Shan Ye can be combined into a meat feast. Niulankeng Cinnamomum cassia, referred to as beef, Matouyan Cinnamomum cassia, referred to as horse meat; Cinnamon is called pork for short and cinnamon is called eagle meat for short.

By analogy, rock tea cinnamon can be described as rich and colorful, and cinnamon in Yanzheng Mountain Field can often sell at a high price. Look at the five figures of a catty of cinnamon in Niulankeng. Many tea lovers go on and on to buy tea.

If you are lucky enough to buy osmanthus tea at such a high price, how can you brew it without wasting a good cup of tea? This is learned.

《2》

To brew cinnamon, you must first prepare a tea set.

In order to feel the flavor of osmanthus tea in all directions, it is suggested that tea lovers use white porcelain to brew in a bowl with a capacity of 1 10ml, not too large, otherwise the brewed tea soup will not be delicious.

Cover the bowl thinner, too. Cover the bowl too thick, it is easy to burn hands, not easy to dissipate heat, which is not conducive to brewing.

Besides preparing a bowl, we also need to prepare a lot of glass tea. Transparent materials facilitate us to appreciate the color of soup. We can't forget the teacups, but we can choose the teacups made of white porcelain, which is convenient for us to compare the changes of soup color.

After the tools are ready, you can start brewing.

1, hot tea set

First boil a pot of water and iron all the tea sets, so as to disinfect and smell the tea.

Step 2 smell dry tea

After cleaning the tea set, you can cut open the bubble bag, pour the tea into the bowl and smell the dry tea with the residual temperature of cleaning.

Under the action of temperature, the aroma substances in cinnamon began to move and gradually emit aroma.

The common dry tea aroma of cinnamon is caramel aroma, nut aroma and cellar aroma.

Step 3 spray water

After smelling the fragrance, pour 100 boiling water into a bowl with a lid. When injecting water, you can inject water with low impact, draw a circle and let the rope fully soak in boiling water.

Inject about 100 ml of water.

4. Water

The brewing time of cinnamon must be well grasped.

The first three bubbles should be soaked in water quickly. It is not advisable to let cinnamon soak in water for a long time, usually within 5-7 seconds.

The first three flushes are the time when the substances in cinnamon are quickly separated. If you sit in a cup, the substances in cinnamon are easily released quickly, which easily leads to bitter tea soup.

Starting from the fourth punch, the demonstration time can be appropriately adjusted according to the concentration of cinnamon tea soup.

In principle, if you want cinnamon to soak well, the water will come out faster. If you have a strong taste and like to drink high-concentration osmanthus tea, you should sit in the cup for a while.

After all, drinking cinnamon is not a professional evaluation, and you don't need to sit for 2 minutes, 3 minutes or 5 minutes.

According to this brewing method, a cup of delicious cinnamon can be brewed, and even the cinnamon in the highest mountain field can be held in place.

《3》

What aroma can we appreciate from these high-grade cinnamon?

Chen Cungu took Niulan pit of traditional cinnamon as an example and summarized several typical cinnamon scents.

The first flush: faint caramel fragrance, faint cinnamon fragrance.

You can brew water quickly for the first time, and you can brew water in about 5 seconds. Under the action of boiling water, the aroma substances in beef could not hold back and began to stir. When brewing, you can smell the fragrant cinnamon, which is neither strong nor light, and it is a very rich aroma.

Smell Gaixiang, and you can smell some sweet caramel. After the caramel fragrance dissipates, cinnamon fragrance immediately becomes the dominant fragrance, occupying your nasal cavity.

Take a sip of tea soup, the soup is soft and sweet, and it is no exaggeration to describe it with "tenderness". Just like an overbearing president, he is cold and strong to his competitors, but infinitely gentle to his family and lover. That's what it feels like to drink beef.

The second upsurge: cinnamon is dominant.

With the beginning of brewing times, the aroma substances in beef are fully active, and the cinnamon fragrance begins to become more intense at this time, with a feeling of pressing step by step. After drinking tea soup, the typical cinnamon fragrance is stronger.

After careful aftertaste, the salivation comes to mind, like Baotu Spring, which is endless, accompanied by cinnamon fragrance and strong throat rhyme.

The third rush: it is still full of cinnamon fragrance.

Continue brewing, the cinnamon flavor of beef is getting stronger and stronger, and cinnamon flavor can be found on the lid, teacup and soup.

Then, after brewing, the aroma of cinnamon gradually weakened, and the woody aroma in cinnamon began to become more obvious.

Some of this wood smells like dried camphor wood, others like dead branches.

Cinnamon, which has a good growth environment and excellent production technology, is still very resistant to foaming, and it is still fragrant after being brewed for 8 times.

To sum up, traditional cinnamon can be smelled: cinnamon, caramel and wood.

《4》

When brewing cinnamon (whether it is cinnamon from Heshan field or not), just remember the brewing rules, and don't be afraid to brew it in a normal way because of the high price.

No matter how high the price is, you can't get rid of the characteristics of cinnamon. Only when the water is in place and the brewing method is correct can cinnamon really release its taste.

You made cinnamon, right?

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Copyright statement: This article was originally written by Aunt Chen (Lan Xiaoping 1988). Without permission, no media may reprint it. Welcome tea lovers to forward it to friends.