In the world of tea, ** and quality are often regarded as directly proportional. However, an interesting phenomenon is that when we take a closer look at the various types of tea, we will find a strange phenomenon: the more expensive the tea, the weaker the taste seems to be. This is contrary to our common sense, because generally we believe that the higher the product, the better the quality should also be. So, why is the more expensive the tea, the lighter?
First of all, we need to understand that the quality of tea is determined by a variety of factors. The taste, aroma, color, origin, picking time, and production process of tea will all affect its quality and quality. Among them, the origin, picking time and production process are the key factors that determine the quality of tea.
Origin: Different origins, soil, climate, altitude and other factors will affect the growth and quality of tea. Some precious teas, such as Longjing, Pu'er, etc., are produced in specific regions, and the tea in these areas is more expensive because of the superior growth environment and higher quality.
Picking time: The quality and taste of the tea leaves are also related to the timing of their picking. Tea leaves picked at specific times, such as early spring tea and Ming Qian tea, are also relatively expensive because of their higher quality.
Production process: The production process of tea is also an important factor affecting its quality. Some complex tea-making processes, such as rolling, fermentation, roasting, etc., require a lot of manpower and time, so the cost is higher, and it is more expensive.
So, why do these high-quality, high-quality teas taste lighter? This is actually related to the taste and aroma of the tea. High-quality tea leaves have a softer and more balanced taste, and a more delicate and persistent aroma. And this soft, balanced taste and delicate, long-lasting aroma often give people a "light" feeling. On the other hand, some of the tea leaves with a strong taste and aroma are more impactful, but they lack that soft, balanced feeling.
In addition, the more expensive the tea, the stricter the picking standards and production process. In order to ensure the quality and taste of tea, some precious tea leaves need to be picked in specific parts, such as young buds, one bud and one leaf, etc. Although the tea leaves in these parts have a soft taste and delicate aroma, they are scarce in quantity, so they are **higher. At the same time, the production process of precious tea also requires a lot of manpower and time, such as hand rolling, multiple fermentation, etc. These complex processes allow the quality of tea to be improved, but at the same time, it also increases the cost and **.
To sum up, the more expensive the tea, the lighter it is because it is of higher quality, softer in taste, and more delicate in aroma. This soft, balanced feeling is what high-quality tea is all about, and it's where its value lies. And this value is not only reflected in the tea itself, but also in the experience and feelings in the process of tea tasting.
Of course, this does not mean that all ** tea leaves have to taste weak. The world of tea is rich and colorful, and each tea has its own unique taste and aroma. Some tea leaves may have a very strong and intense flavor, while others may be very soft and balanced. Therefore, in the process of tasting tea, we should respect the characteristics and values of each tea and feel the beautiful experience they bring with our hearts.