Is the "taste" and "taste" of Pu'er tea the same?

Drinking Pu'er tea is often discussed about its aroma and taste, but few people mention the taste. At first glance, the taste and taste seem to be similar. They are all the feelings in the mouth. different.
Taste belongs to the category of taste. After the tea soup is imported, it usually stays in the mouth for a certain period of time. During this period, we need to fully mobilize the body's taste organs to check whether the tea soup has a strange smell, whether the taste is separated, Make accurate judgments on the strength of Gan, the durability of Huigan, and the overall strength of tea soup.
Taste is in the tactile category. Taste refers to the direct feeling of food in people's mouth caused by touch and chewing. It is another experience independent of taste. It's an advanced experience.
In the sensory evaluation, the taste and taste are also separated.
In the review of "taste (taste part)", we should pay attention to the five sub-items of "unusual taste", "separation of flavor", "return to sweetness", "retention to sweetness", and "strength". Score corresponding performance;
In the "taste (tactile)" review, both raw tea and cooked tea need to review 6 items: "smoothness", "shengjin", "astringency", "fusion degree", "throat feeling", and "tongue tongue" For sub-items, non-overlapping sub-items, raw tea is "wrapped" and "stickiness" of cooked tea . It is also necessary to give a corresponding score based on the performance of the tea soup.
The evaluation of Pu'er tea can not be determined in a single aspect. To judge the quality of a tea product, it is necessary to integrate the scores of its appearance, aroma, taste, taste, foam resistance, and leaf bottom, and its process. , Storage conditions and future trends must also be considered.
Editor-in- chief : yunhong
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