There are three main reasons for the huge difference in aroma between black tea and white tea: first, the difference in processing technology; second, the influence of tea varieties and the environment of the production area; The third is the quality change caused by the degree of fermentation.
Through the full fermentation process, the black tea exudes a mellow fruity and woody aroma; White tea, on the other hand, relies on natural withering and micro-fermentation to retain more light floral aromas and fresh grass aromas. The aroma world of the two is like a classical movement that combines rigidity and softness, each with its own unique charm and style.
1. A chronicle of different tea aromas.
The difference in aroma between black tea and white tea is like the difference between Eastern and Western cultures, which has a long and unfathomable history.
First of all, the type and origin of tea are like different countries and nationalities, which determines the genetic and cultural background of tea. For example, although Anji white tea is called "white", it is actually green tea, but because of its unique growth environment and variety, it has a fresh and refined white tea fragrance. The Yunnan large-leaf tea tree is an excellent representative of black tea, with thick leaves and rich nutrients, which is an ideal raw material for producing a rich aroma.
Secondly, the processing technology, like different lifestyles, determines the character and temperament of tea. The processing process of black tea is complex, involving withering, rolling, fermentation and drying, each of which is like a profound life experience for the tea, so that it finally exudes a ripe and complex aroma. The treatment of white tea is more like a casual artist, through simple drying or slight fermentation, retaining the most natural and simple nature of tea.
In addition, different degrees of fermentation are like the growth process of tea, and black tea is completely fermented, like a wise man after experiencing the precipitation of the world, with a deep and long-term aroma; The micro-fermentation of white tea is like the freshness and innocence of youth, and the aroma is elegant and direct. Each tea has its own unique aroma expression, allowing connoisseurs to appreciate the different life stages of tea in intoxication.
2. The art of tea fragrance and food nourishment.
Tea is not only a drink, but also an art of living a healthy life. Black tea and white tea have their own strengths in terms of nutritional matching. Black tea is suitable for drinking in the cold winter, with ginger and brown sugar, it can not only raise the body temperature, but also add a bit of warmth. In Chinese cooking, black tea can also be used to cook black tea roast duck, which has a unique fruity and woody aroma that can make the duck meat taste more mellow.
In contrast, white tea is mild in nature and suitable for drinking in all seasons. In summer, a light cup of white tea can quench your thirst, and with fresh fruits such as lychee or peaches, it can also add a touch of fruity aroma to add a touch of coolness to the unbearable summer heat. White tea is often paired with light dim sum such as delicate French macarons or traditional Chinese mooncakes in different ways to eat it around the world, and its light taste complements the fragrance of white tea.
In addition, tea can also be integrated into creative recipes to form a unique tea culture. For example, the carefully prepared white tea ice cream perfectly combines the fragrance of white tea with the sweetness of ice cream, bringing an unprecedented experience to the palate. Black tea can be combined with milk to make a classic milk tea, which is not only fragrant, but also brings pleasure to the body and mind.
3. The story behind the fragrance of tea.
In my journey to explore the aromas of black and white tea, I encountered many difficulties. Maintaining the freshness and aroma of tea can be challenging. Tea storage needs to be in just the right environment: moisture, light, and odor. It's like creating a perfect home for tea, and if you're not careful, the aroma of the tea may be lost. After many attempts, I found that using tightly sealed tea canisters and storing them in a cool, dry place is the most effective way to preserve them.
Another challenge is how to perfectly match the aroma of tea with food. This requires an in-depth understanding of the nature of the tea and the characteristics of the ingredients, and after countless attempts and adjustments, I have developed some experience skills. For example, the ratio of black tea to milk needs to be fine-tuned according to the variety of black tea and individual tastes to reach the perfect balance.
In the process of exploring the culture and art of tea, I also try to integrate tea into all aspects of daily life. Tea is not only a drink, but also a life attitude and cultural expression. Through tea art sharing sessions, tea culture exchange and other activities, I shared many stories and experiences about tea with my friends, so that more people can feel the depth and charm of tea culture.