Compared to green tea, I love drinking red tea more. Recently, my friend met a red tea family that is both low-key and profound. It once again opened my red tea perception and vision, and also overshadowed my experience. The tea sea is in no place....
Compared to green tea, I love drinking red tea more. Recently, my friend met a red tea family that is both low-key and profound. It once again opened my red tea perception and vision, and also overshadowed my experience.
The tea sea is in no place. The more I know, the more I feel that what I know is too limited. The new knowledge for me may be the natural thing for pedestrians in the tea circle. But I am like a love stick falling into a rabbit hole, colliding with novel sparks again and again, turning my self-righteousness before, allowing my eyes, ears, nose and tongue to talk directly with the tea book. After removing the layout of the tea mat, the exquisite tea props, and the vague words of the tea chef who taught Mo Gaoshen, drinking tea can be a relaxing and relaxing daily life.
Don't want to be known to outsiders, Mr. Wu said that good tea produced in Taiwan is just lacking in manual picking. Most teas at medium and low altitudes are collected by machines, and they cannot be picked up like human-powered picking. Because manual labor is expensive, only high-altitude tea areas with high prices can be cost-effective if they are artificially collected. Machine-cutting is an inner word for collecting tea essences with machines. He believes that machine-cutting and hand-cutting tea have their own advantages and disadvantages, and the ultimate quality does not necessarily mean that it is not necessarily worse. The shearing speed is tens or even hundreds of times that of manual labor, and it can be harvested at the best time of tea cyanine quality, and the stable tea cyanine quality has a definite impact on the final product.
It is difficult to call work in Taiwan, and it is also difficult to obtain farmland. Therefore, more than ten years ago, Taiwanese tea farmers and tea merchants went far away to Vietnam and Indonesia to make tea. After years of learning and adjustment, we can overcome the "Vietnamese flavor" that was called early. Now, the quality and taste of Vietnamese Taiwanese tea are even on par with Taiwanese tea, and it is not understood when mixed into the competition tea. Mr. Wu took a large bag of full high mountain tea and showed me, "The teas here are all the teas that my friends asked me to praise!" I really want to take them home and learn and taste them well.
He said that if you insist on drinking hand-picked tea and high mountain tea, you will easily get imported tea. But drinking tea should return to the quality of the tea leaves itself, rather than the origin of the tea. You must drink Taiwanese tea. He suggested that Taiwan’s medium and low altitude average tea cutters can drink local tea of relatively good quality, reducing the chance of drinking imported tea. What’s so hard is that the higher-priced high-rise tea is full of imported tea. The red tea in the roadside beverage store uses Zhenggang and Taiwan tea. Because the production cost of Taiwan’s machine-cut tea is lower than that of Southeast Asia, the price and quality are more competitive than imported tea, and it is the favorite of the beverage store.
In addition, he also said that most people drink tea to quench their thirst and tea bags are economical choices. The tea cloves collected by the machine will have more broken teas and tea stems. During the process of making tea, a lot of broken tea and tea powder will also be produced. Broken tea is easy to be excellent and tasteful, suitable for making tea bags, and is usually much cheaper than molded round ball tea leaves or barbed tea leaves, and is suitable for cold brew tea. Tea bags are also divided into planar and triangular three-dimensional tea bags. Due to consumers' fear of plasticizers, the materials have gradually improved to non-plastic materials in recent years. More and more tea bags are packaged using degradable corn powder PLA.
Tea leaves have the characteristics of absorbing the surrounding smells. When drinking tea at Mr. Wu's house, the first action after each pack of tea is "sound". He believes that no matter how good the tea is, it will lose its flavor after being left for a long time, because the tea leaves are still active and will cause changes. They must be baked again after being kept for more than a year. His family has a lot of tea. While drinking tea, he bakes tea that he thinks is out of flavor. He can drink tea of different baking levels at any time. For me, this is a very three-dimensional way of learning. As for the old tea that everyone is after, he believes that it is almost impossible to return to the best state.
Mr. Wu, who has a qualification as high as the Tea Fairy, loves to talk about tea with his son of a tea roaster on weekdays. A young tea chef who is only 20 years old, has invested in making tea in high school. In just a few years, he has accumulated countless awards and is also the target of tea merchants' poaching. Speaking of tea, his eyes were confident and focused. He was playing with him when he read books, and found his place and affirmation in the tea field. Tea’s appearance should be the most gratifying thing for Love Tea’s father!
