丨This article was originally written by Xiao Chen Chashi
丨First published in Baijiahao: Xiao Chen Tea Affair
丨Author: Village Gu Chen
When I'm bored, I'll wander into some live broadcast rooms full of pompous style.
Well, it's hilarious.
In terms of acting skills, it is better than many domestic dramas.
I have learned in the texts before that exaggeration is a figure of speech.
Li Shixian wrote that "the flying stream goes straight down 3,000 feet, and it is suspected that the Milky Way falls for nine days", which is an exaggeration with rich imagination.
But it's exaggerated, it's bigger, it's romantic, and it's poetic.
The pompous faction in the tea industry is far worse than this, and it is only self-deception.
Whenever the fast-paced link of the shouting microphone style is linked, it is instantly emptied in just a few seconds.
Thousands of people were present, and hundreds of people were crazy to rob, so it was not lively.
It's just that the goods in the store didn't sell much.
What's the use of getting a nice sales figure on paper?
Selling tea overnight, more than 10,000 copies were sold, and the total sales amounted to millions.
Tsk, Yang Ming's mind was learned very badly by them.
I am self-sufficient, and I don't ask for anything else.
If you want to sell tens of thousands of pieces, you dare to advertise and sell out tens of thousands of copies.
If you want it, you can do it.
Is it difficult to use acting skills to make a wish for yourself?It's not difficult at all.
After walking around the live broadcast room, I gradually found a pattern.
In the live broadcast room of the pompous tea world, there is exaggeration everywhere.
Exaggerated low prices, exaggerated gimmicks, exaggerated sales.
Even the art of selling tea is frequently full of exaggeration.
At one time, it also played the role of a process innovator, and even the tea-making process was exaggerated.
watched a lively and exaggerated drama, and only when I looked down did I find out.
Wow, chicken feathers all over the ground.
"Science and technology constant temperature fermented black tea, each fermentation for 48 hours".
Sounds amazing!There is a technical content.
Li Mahua's crooked comment: I suddenly want to eat yogurt, why is this propaganda of constant temperature fermentation the same as the yogurt maker she ordered?）
Well, let's come back and continue to talk about tea.
As we all know, black tea is fermented tea.
Regardless of Jin Junmei, Yan Xiaozhong, Yunnan Red, Qimen Red, Ning Hong, Jiuqu Red Plum, Tanyang Gongfu...Any kind of black tea cannot be fermented during processing.
So, what's the fermentation of black tea?
The essence of tea fermentation is the enzymatic oxidation of polyphenol oxidase.
After the fresh leaves of black tea are withered, they will be added to the rolling, and after some kneading, the skin of the tea leaves will be broken, and from a botanical point of view, the leaf plant cells will break the wall, and then the next step is to stand for fermentation.
After the cell wall is damaged, oxidase will promote the oxidative transformation of a large number of polyphenols in the cell fluid, and the polyphenols will be oxidized and fermented into theaflavin, thearubigin and other substances, which will promote the characteristic formation of black tea.
After fermentation, the tea leaves undergo a series of changes.
Unfermented tea is green, which is the true color of the tea, and the more fermented the tea, the redder the color.
The aroma will also increase due to the increase in fermentation, showing fruity, sweet and honey aromas that are not available in the fresh leaf stage.
After the black tea is rolled, it is allowed to stand during fermentation in order to achieve a more ideal fermentation effect.
Indeed, it is important to pay attention to changes in ambient temperature, air humidity, and oxygen levels.
If the temperature is too high, or too low, it's not appropriate.
It is indeed necessary to reasonably control the temperature of the fermentation environment.
But the fermentation is enough for 48 hours, and such a one-size-fits-all data is obviously out of touch with the reality of tea making.
No matter how experienced a chef is, he is not sure that a fish will be cooked after steaming for 10 minutes.
There are big fish and small fish in the back, and the temperature is different.
The same is true for making tea, assuming that on March 29, the average daily temperature is less than 18, and the north wind is cloudy, and a batch of black tea with tender buds will be sent to ferment.
After a month, the average daily temperature rose, and a batch of small open noodles was fermented.
Three- and four-leaf black tea.
At this time, even if you have never made tea, you can see that the fermentation time of the two cannot be directly equated.
Watching tea to make tea, watching the sky to make tea, is the king.
"Prolonging the withering time, white tea tastes sweeter?”
The white tea process is the most simple among the six major tea categories.
It is simpler and more natural than green tea, and it retains the natural original flavor as much as possible.
The road is simple, about that.
However, some people feel that there is no technical threshold for making white tea, there is no difficulty, and it cannot reflect the level.
Any tea maker can make white tea.
Even ordinary people, following the ** on the Internet, casually dry the fresh leaves they pick, and the ones made after drying are also called white tea.
What's more, some people think that white tea is too vegetarian and too simple, and it can't reflect the difference.
Forced to find another way, I have to add east and west to it.
For example, prolonging the withering time.
Thinking of this, suddenly the fragrance of the Oriental undefeated appearance outfit, red with green, and then I have to build a tulle that is not pink and green is not green.
The fresh girlish style that even Ren Yingying can't challenge is going to show off.
Well, just from the description, you can see how spicy the eyes of this dress are.
If you want to pursue individuality, the starting point is good.
But fancy dress and find another way will not work.
Because, the withering time of white tea also depends on the specific situation.
Look at the old and tender thickness of the green leaves, look at the fat of the tea buds, look at the weather, and look at the wind direction ......
Instead of taking it for granted "extend the time", just extend the time.
If the withering time is long, the quality of the tea may not be good.
The quality of white tea is measured, and the ultimate effect is seen.
The environment of the production area determines the upper limit of quality.
The tea-making process affects the bottom line of quality.
First of all, there is a good production area, good materials, supplemented by exquisite tea-making technology, and the experienced and mature master personally handles the changes in the details of withering and the drying process.
It's really good to be thorough.
As for the withering time, it is just a small episode in the tea-making process.
Taking it out separately and treating long-term withering as a promotional selling point of high-quality white tea is a layman's doing.
The cognition of white tea is not deep at all.
"Challenge the difficult roasted tea, ten roasting fires, ten roasting gold".
This is seen from a certain advertorial article selling rock tea.
Seeing this scene, I have to say that the other party's tea selling routine is too outdated.
Even if it is a deception, the deception must keep pace with the times.
You must know that in the rock tea circle, since the "Eight Fire Cinnamon" has caused an uproar, few people have copied the old routine of roasted tea the more times the better.
Because, tea lovers have been popularized.
Judging the quality of rock tea is not based on the number of roasts.
It is the mountain environment, the green effect, and the roasting technology.
Moreover, when it comes to roasted tea alone, the number of times does not mean that the effect is good.
Normal roasting, there is no need for such exaggerated figures.
It is controlled in about two or three times to achieve the desired effect of roasted tea, and there is no need to blindly roast it repeatedly.
Because, roasting requires a cost, a roast, a single roasting hole to put enough 20 catties of fruit charcoal, but also to ask the roasting master to watch the heat, material costs and labor costs are not small.
Because, roasted tea will have broken tea loss, roasting-turning-roasting, after several twists and turns, on average, it is very common to break half a pound of roasted tea.
It is also because, blindly roasted many times, the tea leaves are roasted in the morning.
According to the normal roasting temperature and the duration of roasting tea, rock tea cannot withstand repeated, multiple, and back and forth roasting in a short period of time.
Once the tea flavor is completely roasted, or the dry tea is charred, it is roasted and completely turned into charcoal.
It means that the entire batch of tea is completely scrapped, and the previous efforts have become a bamboo basket for water.
Looking horizontally and vertically, treat this kind of rock tea with exaggerated roasting times.
Anyone who cares will know at a glance that it is all "bragging" behind it, and it can't be taken seriously.
In the rock tea circle, there is an ancient version of the joke.
One day, several people gathered together to drink tea, and there was a tea master during the banquet.
After drinking a cinnamon, Jian frowned, and after a moment, he slowly spoke.
This tea mountain field is excellent, but unfortunately the green is a little worse, the tea maker shook the green to half and went out to pick up the **, and it was slightly cooked. ”
Even buy karma, this can be called a god operator.
In other words, in reality, people who drink tea at a godlike level can drink the tea maker who picked up the ** in the middle of making tea?
Of course, no.
This kind of exaggerated routine of the god of the rivers and lakes is a fake look.
If you overdo it, it will only lead to a joke.
It's not easy to be original, if you think this article is helpful to you, please give it a thumbs up.
Pay attention to [Xiao Chen Tea Affair] to learn more about white tea and rock tea!
Xiao Chen Tea Village Gu Chen, column writer, the original innovation of the tea industry ** "Xiao Chen Tea Affairs" chief writer, has published a white tea monograph "White Tea Tasting Notes", and has written more than 4,000 original articles from 2016 to 2020.