Yiwu Tea Area——Fengfengzhai, Dingjiazhai, Luoshuidong, Big Lacquer Tree, Zhengjialiangzi, Yifanmo, Mahei, Gaoshan, Walong, Manzhi, Yiwu Tea Xiaoqiao, Golden Leaf, Yiwu Xiaoqiao Comments on the taste of autumn tea.
Fengfeng Village:
Taste comment: The soup is yellow and bright, transparent, and has a high aroma. The origin of Fengfengzhai is relatively obvious, and the “Yao flavor” can be clearly felt. The entrance is full, rich and layered. The thick strength is relatively rich among several Yiwu mountains. Quick aftertaste, fluid production, long-lasting retention and long-lasting fragrance.
Dingjiazhai:
The cords are even and strong. The tea surface is oily and smooth. After brewing, the aroma is high and pure, and the charm of Yiwu Mountain is very obvious. The taste is mellow and smooth, the taste is full of body fluid, and the aftertaste is quick. The mountain rhyme of Dingjiazhai in Yiwu Mountain is quite obvious. The soup is honey yellow and translucent, basically without water vapor taste. The mouth retention is good, and the sweetness lasts for a long time. The bottom of the leaf is still fat, but there is still some distance from the first wave of spring tea. Integrity and thickness are slightly inferior. But the overall aroma and taste are very complete, and the later transformation is worth looking forward to!
Sinkhole:
The soup is bright yellow and transparent, and the nectar is pure and fragrant. Yiwushan has obvious characteristics, and the entrance is mellow. Slightly bitter and astringent, with a quick and long-lasting aftertaste. The production of body fluid is obvious, but the sense of layering is slightly lacking. The bottom of the cup is fragrant, and the retention is not bad. The leaves are thick and thick, and the follow-up changes are worth looking forward to!
Big lacquer tree:
The soup is bright yellow and transparent, with a pure and pleasant aroma. The entrance is plump, glutinous and sweet, and the throat rhyme is obvious. Quick return to sweetness, fluid production, good retention. The leaf bottom is relatively fat and has good foam resistance. The tail water is very sweet, and the overall flavor is very positive.
Zheng Jia Liangzi:
The soup is honey yellow and transparent, with a high aroma. The entrance tea is full of gas and tastes fresh and refreshing. Return to sweets quickly, produce body fluids, not lost to Fengfengzhai. The tea soup has rich layering and good foam resistance. The tail water is also refreshing and sweet.
A mill:
The soup is bright yellow and transparent, and the fragrance of nectar is high, refreshing and elegant. The entrance is soft, full of waxy feeling, and the rich layering is more individual among the hills of Yiwu Mountain. Return to sweets quickly, produce body fluid. The bottom fragrance of the cup has a good retention. The soup feels very refreshing, and it doesn’t feel thin at all. It’s just that the intensity is not particularly strong, and it feels very soft. The water is sweet and the bubble resistance is also good. The bottom of the leaf is dark green and has a good thickness.
Ma Hei:
The soup is bright yellow and transparent, with a fragrance of nectar. The entrance is gentle and smooth, with a sweet aftertaste and a quick release of body fluids. The characteristics of Yiwushan Mahei are relatively clear. The retention is moderate, the freshness is good, and the foam resistance is also good. Although the bottom of the leaf is not particularly fat, it is basically relatively complete.
Walong:
The tea green is thick and plump, with even cords. The color is deep dark green, showing hair. After brewing, the aroma is high, and the alcohol and degree are very good. The throat rhyme is deep, and the mouth is full of tea. The thickness of the tea soup is plump and vigorous, full of glutinous feeling, and general sense of layering. But the feeling of tooth and cheek fragrance is very long-lasting, and the retention is also first-class. The bottom of the cup is rich and persistent. The soup is clear and translucent, and the bottom of the leaves is plump and complete, showing a dark green color. Integrity and richness are its biggest features.
Manzhi:
Manzhishan big tree tea, the cord is fat and strong, and it is fine. The dry tea is dark and oily in appearance, and the soup is clear after brewing. The entrance is refreshing and sweet, the aftertaste is quick, and the throat rhyme is long-lasting and long. The tea soup has a good glutinous feeling, and the unique mountain rhyme is very obvious. The concentration is moderate, the bitterness is more balanced, and the retention is very good. The whole is plump, the leaf bottom is relatively fat, complete, and the fleshy texture is obvious.
Yi Wu Xiao Qiaomu:
Taste comment: Compared with Dashucha, Tiaosuo is darker and yellower in color. The texture of the tea stem appears to be slightly fibrous, light in color and yellowish. The tea stem of ancient tree tea looks bronze and dark green. After brewing, the aroma is pure and high, and the soup is bright yellow and transparent. The entrance is sweet and refreshing, with a quick aftertaste and fluid. A small amount of nectar has a little orchid fragrance, but the retention is slightly weaker. The tea rhyme in the mouth is still slightly shallow, and the layering is not obvious. Only the charm of Yiwu Mountain is more obvious. The bottom of the leaf is also thick, but the thick tea stem of the big tree tea cannot be seen, and the meat texture is much worse. However, it is considered top grade in the general tableland tea Yi Buri.
Yi Wu Golden Leaf:
The cords are thick and thick, with yellow leaves mixed between the black stripes. After brewing, the aroma is mellow, and the soup color is golden, bright and transparent. The entrance has obvious nectar aroma, mellow, waxy and sweet. Basically non-irritating and very gentle. The flavor of Yiwushan is quite obvious, but it lacks a sense of delicacy. The bottom of the leaf is fat and large, even. It’s good as a daily drink
Yiwu Xiaoqiaomu Autumn Tea:
The cord is fat and thick, dark in color, oily and shiny. After brewing, the aroma is pure, without any peculiar smell. The entrance is rich and vigorous, and the aroma of nectar is obvious and high. The sweetness is returned quickly, the body fluid is produced quickly, and the feeling of being full of tea is also very strong. It is not inferior to Dashu tea at all, but the throat rhyme is slightly less layered and thick. The texture of the tea soup gum is also good, and the irritation is relatively low. The smooth and silky feeling and the inherent mountain charm of Yiwu tea are fully displayed on this platform tea. If it is not emphasized that it is Taidi tea, the fertile wild land after brewing will definitely make many people mistaken. I mistakenly thought it was big tree tea, and the foam resistance is also good.
Yiwu’s new tea has a weak tea flavor, and the tea flavor gradually becomes stronger after storage. Fragrant and soft, less irritating. The taste is sweet and sweet, and the aftertaste is obvious. The tea quality is excellent and extremely resistant to brewing, and the aging speed of Yiwu tea is relatively fast.How to taste the taste of tea? You can read:
