Friday, June 26, 2020

How to distinguish "Dianhong" from "Ancient Black Tea"

The traditional Dianhong and ancient tree black tea have certain similarities and differences in craft and later transformation. So how to distinguish Dianhong from ancient tree black tea?

The main production area of ​​Dianhong is located in the mountain valley area west of the Lancang River in southwestern Yunnan and east of the Nu River, including counties such as Fengqing, Menghai, Lincang, and Shuangjiang. The traditional Dianhong and ancient tree black tea have certain similarities and differences in craft and later transformation. So how to distinguish Dianhong from ancient tree black tea?

Ancient tree black tea

Rhododendron yunnan

1. Distinguish from raw materials and tree age

The biggest difference between the ancient tree black tea and ordinary Dianhong is the age of the raw materials. The ordinary Dianhong is generally processed from Taiwanese tea gardens or organic tea gardens. The tree age ranges from several years to decades, and occasionally can be seen for a hundred years. The ancient tree black tea must be processed from raw materials of more than 300 years old ecological tree.

2. The difference between technology and later conversion

Old tree black tea process: Withering in natural shade, hand-twisting (so that you can better control the degree of twisting), fermenting with warm water and drying in the sun.

Traditional Dianhong process: withering (spreading in a natural shade and withering hot air quickly), twisting (mostly mechanical twisting, very few manual twisting), fermentation, drying.

The biggest difference between sun-dried black tea and roasted green black tea is the later conversion value. Due to the rapid drying of high-temperature black tea, the fermentation is completely and timely terminated. Compared with the sun-dried black tea, the degree of fermentation is higher and the water content is lower. Generally speaking, the shelf life is within three years.

Gushu black tea is sun-dried, without killing endogenous enzymes in time, and there is still room for fermentation later, and the water content is usually the same as that of sun-dried Pu'er raw wool tea, which is about 10%, so the shelf life is greatly increased, probably exceeding traditional Dianhong is doubled, which is about six years or even longer.

3. The appearance and taste are different

The ordinary Dianhong stripe is tighter and slightly thinner, while the ancient tree black tea is mainly strip-shaped and tightly stripped. After the entrance, the ordinary black tea tea soup is thin, and the return to Ganshengjin is relatively slow; while the ancient tree black tea has a thick flavor, rich aroma, good throat comfort, and the return to Ganshengjin is particularly obvious.

4. The degree of foam resistance is different from the leaf bottom

Although ordinary Dianhong is more resistant to foaming than other black teas, when it is brewed to the 8th and 9th brews, it has basically no tea flavor; and even if the ancient tree black tea has been brewed for more than ten consecutive times, it still has a rich aroma and sweet taste.

The bottom of the ancient tree black tea feels soft to the touch, does not stab the skin, has no sound, smooth and rough, good toughness, the back of the leaf is relatively rare, and the cold smell of the bottom of the leaf still has a fragrance.

You can also take out the leaf bottom after soaking. After the tea leaves are opened, the tea stems are pulled constantly. Tea stems will also be drawn, just like we eat lotus root, the older the silk, the longer, the ancient tree black tea has this characteristic.

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