The type of tea noodles: large noodle, medium noodle, small open face Phoenix single fir oolong taste, which is more fragrant, more resistant and delicious?

Everyone thinks that only new tea tastes good, and only the more tender the leaves are, the better the quality is. In fact, this is not the case.

As we all know, all plants need to be mature enough to store enough nutrients to reach the peak of taste and aroma. Just like the tomato, when the tomato is not fully ripe, the aroma is insufficient, the taste is sour, the moisture is insufficient, and the sweetness is not obvious. The tomatoes, which are just ripe in growth, are sour, sweet and delicious with an attractive aroma.

Or to give another example, coffee. In the past, before paying attention to boutique coffee, coffee growers ignored the ripening of coffee cherries in pursuit of yield, and even blue coffee fruits were harvested even if they were not yet fully ripe. This kind of coffee cherry coffee beans, nutrients are not enough, the taste is not satisfactory, as for the weak aroma, but also a dead sour, the astringency after the entrance also discourages many people. And just ripe coffee cherry coffee beans made of coffee beans, after brewing, the flavor and taste of the extract completely surpassed the former.

The same is true of tea, tea picking in addition to one bud two leaves, one bud three leaves and so on, there are "unopened noodles", "small noodles", "medium noodles", "large noodles".

The main purpose of open-face mining is to make the substances in the tea more abundant, so as to produce better quality tea.

The "noodle" here refers to the new shoot and top bud of tea. The top leaf has the advantage of terminal bud and does not expand and grow old easily.

If it has not been unfolded, it is "not open"; if the top bud is formed, the top leaf has been expanded, and the page has a tendency to curl inward, it is "small open face"; if the area of the top leaf is equivalent to 1/2 of the second leaf, it is "medium open"; if the area of the top leaf is equal to 2/3 of the area of the second leaf or similar, it is "wide open".

To judge the degree of noodle opening, it is necessary to check the growth status of most of the new shoots of the tea tree.

Generally speaking, the old tea is easy to be green, and the finished tea is mellow, lighter and more fragrant; the tender tea is not easy to be green, and the finished tea often has a bitter tail, strong taste and bubble resistance.

As the growth degree of leaves tended to mature, the contents of ether extracts and carotenoids in leaves increased, while the contents of caffeine and polyphenols decreased.

The ether extract has a positive correlation with the aroma, that is, the higher the content of the ether extract, the higher the aroma; carotenoids are considered to be a kind of substances that may be transformed into high aroma components in tea processing.

While polyphenols decreased with leaf maturity, ester catechins (complex catechins) were proportional to bitter taste and astringency, caffeine and non-ester catechins (simple catechins) decreased, this phenomenon helped to reduce the bitterness of tea taste, in order to form the variety characteristics of mellow taste.