In the oolong tea soup, where did the “Ji Shui Hong” come from?

In the oolong tea soup, where did the “Ji Shui Hong” come from?

Among the semi-fermented teas, the tea color of the oolong tea soup has the largest difference, from honey green to amber, indeed everything, abnormal gorgeous.

We all know that a cup of good oolong tea, tea soup, no matter what color, should be clear and bright, it is pleasing to the eye.


However, if the tea is not good, a special "Ji Shui Hong" will appear in the tea soup.

Some tea friends have to ask: What is the "Ji Shui Hong"?

In fact, unilateral from the point of view of tea soup, the color reddish brown and turbid and dull, it is "Ji Shui Hong".


Typically, this "Ji Shui Hong" is accompanied by the aroma turbidity and taste bitter muddy.

There is oolong tea with "Ji Shui Hong". Dry tea tends to be dark black and no gloss, but with the part of dark green, and the tea terrier are easy to break and peel. After brewing, the tea leaves is difficult to unfold, which is a bad performance of tea.


So, where did this bad "Ji Shui Hong" come from?


The most fundamental reason is: tea buds are taken too early.

The tender tea buds have low maturity, mesophyll tissue is very very fragile, and the moisture content is high. It is easy because external damage and can not be successfully discharged water, resulting in "Ji Shui Hong".


In fact, to produce "Ji Shui Hong" is far more than this one reason, it is a combination of factors that made a series of bad.

In the process of making tea, if the sunlight withering is not controlled very well, the sunshine too strong, it will result in improper withering tea, insufficient Sha Qing. (Most prone to this situation is Summer.)


Coupled with Chaya is too delicate, tea master at the time of rolling, if not a good grasp of good strength rolled easily because excessive force caused by "water accumulation."


Under the dual action of temperature and pressure, the fermentation of tea leaves is not complete, and the residual enzyme continues to ferment, eventually leading to reddening, that is, "Ji Shui Hong".

So, "Ji Shui Hong", do you understand yet?


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