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What is Tulou black tea? Authentic Fujian Yongding specialty: Tulou black tea
Content summary:Do you want to know what Tulou black tea is? This article is a detailed introduction toFujian Yongding specialty - Tulou black tea. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Tulou black tea. The full text takes about 7 minutes to read, mainly including the basic introduction of Tulou black tea and its nutritional value? How did the history of Tulou black tea come about? How to distinguish between genuine and fake Tulou black tea? Tasting and eating methods of Tulou black tea, etc
Introduction to Tulou Black Tea
Tulou Black Tea. It is produced in the Earthen Building in Fujian Province Mountain Ecological Organic Tea Garden. It is meticulously produced by picking the delicate buds of high fragrant new varieties of tea, such as Nanjing osmanthus. Produced series of "Tulou Red Beauty" brand small packaging products: No.1 Red Beauty, 260 Red Beauty, 398 Red Beauty, Dahongyu, Hongyun, Honey Fragrance Black Tea, Tulou Tie Guan Yin (Gold), Tulou Tie Guan Yin (Red), Xiaohongyu, etc., with a unique and charming rose honey fragrance, rich and bright red soup color, shining with golden light
What are the nutritional values of Tulou black tea(2) Eye observation
Pick up a handful of dry tea and place it on a white paper or porcelain plate. Hold the plate with both hands and rotate it clockwise or counterclockwise to observe whether the appearance and color of the black tea are uniform, and if there are any, check if there are any golden hairs. The best ones are those with tight and clean ties, no broken tea or less broken tea, and a dark and oily color (some teas may even show golden hairs); The tea is coarse and loose in texture, with a messy color and a lot of broken tea and powdered tea. It even contains impurities such as tea seeds, tea fruits, old branches, old leaves, diseased leaves, weeds, branches, metal objects, insect corpses, etc. This type of tea is considered inferior tea or inferior tea. In addition, identification can also be made by observing the color of the soup and the bottom of the leaves after brewing. The soup color of high-quality black tea is bright red, clear and bright, with fully unfolded and even leaves, and a soft and tender texture; The soup color of secondary tea and inferior tea is a reddish, slightly dark, and turbid color, while inferior tea with a moldy taste shows the characteristics of no spreading leaves and dull color
(3) Nose smell
It is the use of human smell to distinguish whether black tea has smoky, sour, aged, moldy, sun dried, and other odors. High quality black tea has a sweet and pleasant aroma when brewed, while low-quality tea and inferior tea have no obvious or mixed odors. In fact, during the processing of black tea, if the processing conditions (such as temperature, humidity, etc.) and processing techniques (such as withering, fermentation, etc.) are not properly controlled, or if the finished black tea is stored improperly, some unpleasant odors will be produced. However, some unpleasant odors have a lower content and are not easily detected when smelling dry tea. At this time, it is necessary to distinguish them by brewing. If tea containing sour, aged, or moldy flavors is found, its odor is not too strong, and baking treatment can be tried to improve the quality later
(4) Tasting
When the appearance, dryness, color, aroma, etc. of the dried tea meet the selection criteria, you can take a few teas and chew them in your mouth to distinguish and further understand the quality based on the taste. In addition, tasting can also be done by opening soup. The taste of high-quality black tea is mainly sweet and mellow, while small variety black tea has a mellow and sweet aftertaste. Gongfu black tea is mainly fresh, strong, mellow, and refreshing. These characteristics are not obvious in inferior tea, and the taste of inferior tea is strong, bitter, and even has an unpleasant odor
Tasting and Eating Methods of Tulou Black Tea
Use boiling water at about 90 ℃ to brew, and the soaking time should not be too long to avoid the tea soup becoming cloudy and affecting the taste. Usually, the soaking time for the first to third passes can be controlled between 3-30 seconds, and then extended accordingly. It can be brewed continuously seven times
(2) Eye observation
Pick up a handful of dry tea and place it on a white paper or porcelain plate. Hold the plate with both hands and rotate it clockwise or counterclockwise to observe whether the appearance and color of the black tea are uniform, and if there are any, check if there are any golden hairs. The best ones are those with tight and clean ties, no broken tea or less broken tea, and a dark and oily color (some teas may even show golden hairs); The tea is coarse and loose in texture, with a messy color and a lot of broken tea and powdered tea. It even contains impurities such as tea seeds, tea fruits, old branches, old leaves, diseased leaves, weeds, branches, metal objects, insect corpses, etc. This type of tea is considered inferior tea or inferior tea. In addition, identification can also be made by observing the color of the soup and the bottom of the leaves after brewing. The soup color of high-quality black tea is bright red, clear and bright, with fully unfolded and even leaves, and a soft and tender texture; The soup color of secondary tea and inferior tea is a reddish, slightly dark, and turbid color, while inferior tea with a moldy taste shows the characteristics of no spreading leaves and dull color
(3) Nose smell
It is the use of human smell to distinguish whether black tea has smoky, sour, aged, moldy, sun dried, and other odors. High quality black tea has a sweet and pleasant aroma when brewed, while low-quality tea and inferior tea have no obvious or mixed odors. In fact, during the processing of black tea, if the processing conditions (such as temperature, humidity, etc.) and processing techniques (such as withering, fermentation, etc.) are not properly controlled, or if the finished black tea is stored improperly, some unpleasant odors will be produced. However, some unpleasant odors have a lower content and are not easily detected when smelling dry tea. At this time, it is necessary to distinguish them by brewing. If tea containing sour, aged, or moldy flavors is found, its odor is not too strong, and baking treatment can be tried to improve the quality later
(4) Tasting
When the appearance, dryness, color, aroma, etc. of the dried tea meet the selection criteria, you can take a few teas and chew them in your mouth to distinguish and further understand the quality based on the taste. In addition, tasting can also be done by opening soup. The taste of high-quality black tea is mainly sweet and mellow, while small variety black tea has a mellow and sweet aftertaste. Gongfu black tea is mainly fresh, strong, mellow, and refreshing. These characteristics are not obvious in inferior tea, and the taste of inferior tea is strong, bitter, and even has an unpleasant odor
Tasting and Eating Methods of Tulou Black Tea
Use boiling water at about 90 ℃ to brew, and the soaking time should not be too long to avoid the tea soup becoming cloudy and affecting the taste. Usually, the soaking time for the first to third passes can be controlled between 3-30 seconds, and then extended accordingly. It can be brewed continuously seven times