Have you ever drunk Fenghuang Dancong tea with a bit of ginger and spicy flavor?
Dancong tea can be said to be a very peculiar type of tea, with ever-changing aromas and tastes, and the top ten fragrance types and more than 200 varieties are the most perfect summary of Phoenix tea. The simple words "fragrant, mellow, sweet and smooth" are also the best summary of the quality of Dancong tea, but there are still a little spicy tea in the diversified Dancong tea category.
"Spicy", "Ginger" and "Dancong" are all called "Ginger Flower Fragrance Dancong Tea". According to Huang Bozi's "Chinese Phoenix Tea", among the ginger-flavored types, Tongtianxiang belongs to one of the varieties, and it was called ginger in ancient times. Mother tea, later called "Ginger Flower Fragrance, Tongtian Fragrance".
Appearance: Tightly knotted, light tan color, oily
Aroma: high tea fragrance, rich and lasting, light ginger flower fragrance
Soup color: golden and bright
Taste: fresh, with ginger flavor, obvious sweetness
Leaf base: thick, soft and bright, with green belly and red edge
The slightly spicy Ginger Flower Fragrance Dancong Tea is named after the slight ginger flower aroma wafts out of the tea when it is brewed, and the tea soup tastes sweet and refreshing with a slight ginger spiciness. Ginger Flower Fragrance Dancong Tea, in the Dancong tea series, is a rare and precious variety, please do not "put too much" when making tea
Brewing Dancong tea pays attention to "seven full of tea". If the amount of tea poured is too full, after Dancong tea wakes up, the tea leaves gradually spread out, and the lidded container is limited. The water cannot be smooth, so the soup becomes slow and less, and even causes the tea to be bitter. It is very important to make a good cup of tea at 100 ° C. When brewing Phoenix Dancong tea, from the beginning to the end of the tea, try to ensure that every time the water is poured The water temperature is 100°C. Only in this way can we force out the fragrance, charm and taste of Phoenix Dancong tea itself, the spicy taste of ginger flower fragrance Dancong, tea, the soup must not be slow, and the soup should take time when brewing Dancong tea. Control it within 2-3 seconds and try to avoid stuffy tea. Floral-flavored Dancong tea is more about making the soup faster, otherwise it will cause the strong tea flavor to overwhelm the floral fragrance, and the tea soup will become bitter and astringent. Brewing a cup of Dancong tea can make it taste real, not easy. Things, from boiling water, pouring tea, and brewing, are particularly important, and should not be sloppy.
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您有喝過有點生薑辣味的鳳凰單叢茶嗎？
單叢茶，可以說是極為奇特的茶類，香氣、滋味千變萬化，而十大香型、兩百多個品種是對鳳凰茶最完美的概括。「香、醇、甘、滑」這簡約的四個字，也是對單叢茶品質最好的總結，但在多樣化的單叢茶類中，還存在著有點辣味的茶。
「辣味」「生薑」「單叢」大家都稱它為: 姜花香單叢茶 ，據黃柏梓著的《中國鳳凰茶》寫道，在姜味香型中，通天香屬其中一個品種，古稱姜母茶，後來稱之為「姜花香、通天香」。
外形：條索緊結，色淺黃褐，油潤
香氣：茶香清高、馥郁持久、淡淡姜花香味
湯色：金黃明亮
口感：鮮爽、帶有生薑味、回甘明顯
葉底：肥厚軟亮，綠腹紅邊
有點辣味的姜花香單叢茶，其名源自成茶在衝泡時飄出淡淡的姜花香氣，茶湯滋味甜爽中帶有輕微的生薑辣味而得名。姜花香單叢茶，在單叢茶系列中，屬於稀貴品種，泡茶，請勿「放太多」
衝泡單叢茶講究「投茶七分滿」，如若投茶量太過飽滿，單叢茶醒茶後，茶葉漸漸舒展開來，蓋甌容器又有限，茶葉在內部舒展擁擠，注進去的水無法順暢，因而出湯變得又慢又少，甚至還會造成茶水苦澀，泡一杯好茶，100℃極為重要，衝泡鳳凰單叢茶，從沏茶開始到結束，每一次注水盡量保證水溫是100℃，唯有如此，才能迫出屬於鳳凰單叢茶本身的香、韻、味，姜花香單叢的辣味，茶，出湯慢不得，衝泡單叢茶時出湯時間要控制在2-3秒內，盡量避免悶茶。花香型的單叢茶更講究出湯要快，否則會造成茶味濃蓋過花香，茶湯過濃變得苦澀，泡好一杯單叢茶，能讓它出真滋味，絕非是一件輕而易舉的事，從煮水、投茶、衝泡都尤為重要、馬虎不得。