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2閱讀 2018-12-17 07:48 觀點(diǎn)

導(dǎo)讀:

為什么人們經(jīng)常說(shuō)“喝熟茶，存生茶”呢？

誰(shuí)又能打破這種局面？

So why do people often say, "Drink cooked tea, save raw tea"?

Who can break this situation?

其實(shí)，這并不是說(shuō)生茶剛生產(chǎn)出來(lái)不能喝，而是有可能不甚好喝——苦澀不協(xié)調(diào)或者滋味不豐富。在存儲(chǔ)陳化的過(guò)程中，每個(gè)時(shí)間點(diǎn)上的發(fā)酵反應(yīng)結(jié)果都不相同，表達(dá)在茶湯的色香味上就有了差異。但這些差異有的是向善的，有的是劣變的，都會(huì)給品飲者帶來(lái)神奇的體驗(yàn)——常見常新的風(fēng)情。而不同產(chǎn)區(qū)、不同樹種樹齡、不同鮮葉質(zhì)量、不同毛茶初制水平、不同毛茶配方、不同緊壓成型工藝、不同倉(cāng)儲(chǔ)環(huán)境甚至不同的泡茶技術(shù)等等，都會(huì)導(dǎo)致生茶品質(zhì)特征表達(dá)上的差異。這些差異琢磨不定，無(wú)法預(yù)見，令人困惑，更令人癡迷。

In fact, this is not to say that raw tea just produced can not be drunk, but may not be very good to drink - bitter uncoordinated or not rich in taste. In the storage and aging process, the fermentation reaction results are different at each time point, and the expression is different in the color and aroma of tea soup. But some of these differences are good, some are bad, will bring magical experience to drinkers - common and often new customs. Different producing areas, different tree species, tree age, different fresh leaf quality, different initial production level of wool tea, different formula of wool tea, different compaction moulding technology, different storage environment and even different tea-making technology will lead to differences in the expression of quality characteristics of raw tea. These differences are uncertain, unpredictable, confusing and even more fascinating.

熟茶呢，短時(shí)間內(nèi)強(qiáng)化發(fā)酵使其浴火重生，苦澀隱去了，茶湯甜潤(rùn)稠滑了。所以說(shuō)，熟茶只要渥堆工藝好，成茶品質(zhì)就差不了。熟茶存儲(chǔ)帶來(lái)的差異化沒(méi)有生茶那么明顯，也不大追求什么山頭老樹的，對(duì)沖泡技術(shù)要求也不算很高。總之，熟茶喝的就是個(gè)省心省事，而生茶呢，品的是差異，是變化，享受的是伴隨它一起成長(zhǎng)的過(guò)程。

Cooked tea, in a short period of time to strengthen fermentation so that it rebirth, bitter and astringent disappeared, the tea soup is sweet and thick. So, as long as the technology of stacking well, the quality of ripe tea can not be worse. The difference brought by the storage of ripe tea is not as obvious as that of raw tea, nor does it pursue any old trees, nor does it require very high brewing technology. In short, cooked tea is a time-saving drink, and raw tea, the product is different, is change, enjoy the process of growth with it.

不過(guò)，現(xiàn)實(shí)中也會(huì)存在另類！例如以下這一款銀磚，甑選勐海、臨滄茶區(qū)古樹老樹茶拼配為原料，秉承61年專注制茶大師——鄒炳良先生配方，及傳統(tǒng)制茶精髓，按現(xiàn)代工藝精心調(diào)制而成。茶磚形方正厚重，內(nèi)含物質(zhì)豐富，條索肥壯清晰，回味無(wú)窮，盡顯濃郁鮮明的百年古樹茶的特點(diǎn)。

However, in reality, there will also be alternatives! For example, the following silver brick, steamer selection Menghai, Lincang tea area ancient tree tea blending as raw materials, adhering to 61 years of dedicated tea master - Mr. Zou Bingliang formula, and the essence of traditional tea, carefully prepared according to modern technology. Tea brick square and thick, rich in substances, strong and clear lines, endless aftertaste, full of rich and distinct characteristics of centuries old tree tea.

盡管俗話說(shuō)：“夏喝生普，冬飲熟普?！钡?，在這寒意逼人的冬天，嘬一杯沁人心脾的生茶，別有一番滋味在心頭！

Despite the old saying, "Drink raw in summer and cooked in winter." However, in this chilly winter, a cup of refreshing raw tea is also a kind of freehand brushwork!