The collision of citrus and tea aroma, the combination of sweetness and mellowness: 2018 Dayi Golden Citrus Puxinhui Citrus Puer Tea Trial Report

I am very happy to receive this small green mandarin from Dayi . I have n’t published the evaluation. I tried it many times. After tasting it carefully, I started to write after drinking this tea.

First of all, I personally like the brand of Dayi very much, and no one would object to it as the leader of the Pu'er tea session. And I am very fond of Xiaoqing mandarin. The combination of Xinhui Xiaoqing mandarin and strong and mellow ripe tea does not have the slightest sense of harmony, but the complementary advantages and disadvantages are really a perfect match. I have tried all kinds of small green mandarins of different quality and price. This little green mandarin is my favorite one!

Into the title

Let's take a look at the packaging first. The fresh blue box looks very generous and simple. There are also Dayi's anti-counterfeiting labels and QR code stickers. At the same time, I didn't find this tea on the Internet. I don't know if it's new or just for testing. Inside is a sealable moisture-proof tin foil bag, and the packaging is great. Effectively moisture-proof and easy to store.

Open the bag of citrus scent, and take away a little bit of green taste, which makes people feel very fresh and refreshing.

A friend told me that the crushing and brewing of small green mandarins should not have a flavor. I decided to try it out. So this test scored two bubbles, the first one was brewed normally, and the second one was crushed and brewed.

Under normal brewing conditions, I chose 220cc Zisha pot for brewing.

The first bubble is brewed with 100 ° boiling water, and the tea leaves for 10s.

Soup color is orange

The second bubble of 100 ° water is poured along the middle of the citrus peel and the tea leaves .

Shows a translucent red, light taste, mainly with the clear fragrance of orange peel, and the tea is lighter

The third bubble of 95 ° water is still filled with water along the middle of the citrus peel and tea leaves.

The soup is thickened and the wine is very bright. The tasting can feel the perfect combination of the mellow aroma of ripe tea and the sweetness of small green oranges. The mouth is thick and fresh, and the throat is filled with the agar pulp and jade liquid, which is very comfortable.

The fourth bubble is re-boiled with 100 ° water, because it feels that the citrus flavor has soaked out, directly rinse the middle tea leaves and soak for one minute.

The difference between the taste and the previous bubble is mainly that the sweetness of the citrus is lighter, and the mellow taste of the tea can be felt more.

Fifth bubble, 95 ° water slowly inject water along the gap, soak for 40 seconds

The soup color becomes lighter, and the tea soup is fragrant and sweeter.

Crushed and brewed, using a flowing cup

After crushing, you can more intuitively see the quality of the tea, with thinner materials, more shoots, and obvious gold.

Wash the tea with 100 ° boiling water and dispense water in seconds.

The first bubble, boiling water for 3 seconds, the soup is rosy, and the aroma is completely washed out. However, there is not much tea and the taste is lighter, but the taste of the first bubble of the whole small green mandarin is much more.

The second bubble, the boiling water produces the soup in a second, the soup is much darker, and the tea is thick. After tasting, it is found that the brewing method of tea has a larger proportion of tea. The citrus aroma of the citrus is also very strong, even some The sour taste comes out.

The third bubble, the soup produced at 95 degrees second, is almost the same as the second bubble. Observe the bottom of the leaves, the tea leaves have not yet spread, and the green citrus peel has not swelled.

The fourth bubble, 90 degrees of water, 3 seconds out of the soup, the tea aroma is still very strong and mellow taste, but the orange peel taste is slightly lighter and refreshing than the previous two bubbles. Individuals feel that this bubble taste is the best, and the mellow aroma of ripe tea is perfectly combined with the refreshment of small green oranges.

The fifth bubble, the water is re-boiled, cool to 95 degrees, brew for 5 seconds to make soup. The color of the soup becomes translucent and red, and the tea soup is refreshing and delicious.

Sixth, seven, eight, nine bubbles

The color of the soup gradually changed from red to orange. (Pictures are the sixth and ninth bubbles, not taken on 7/8) I think the fifth and sixth bubbles are the peak of this method. Slightly weak, the aroma of the tea is still strong, the two flavors combined with the refreshing aroma, and the aftertaste is endless. The tea soup in the next few days is sweet, and I personally don't like light cooked tea, so I don't evaluate the taste.

Contrast this little green citrus crumble with a complete brew.

Whole: Light taste, soft taste, perfect combination of refreshing fruit and tea. And foam resistant, one can drink for a day

Crushed: The taste is strong, the first 4 bubbles of citrus are too strong or even sour, and the tea is mellow, thick and thick, suitable for people with a heavier taste of tea.

Summary: Compared with other small factories, the raw materials in Dayi are more reassuring. The refreshing taste of the orange peel is very pure, without any messy taste. The combination with the seaweed flavor of Dayi is a godsend.

Author / Who is Assen; Source / New Tea Network

Original link: http://www.xincha.com/paicha/reports/2883/

Top ten
Active author