Classification of Aroma Types of Fenghuang Tea in Dan Cong

One of the classification methods of Phoenix Dan Cong: In the traditional dancong tea, the taste of tea is different due to the different degree of baking technology, which is divided into three types: faint scent type, mellow type and strong fragrance type.

According to the definition of fragrant Dan Cong in Phoenix Dan Cong National Standard, dried dancong tea baked with small fire retains the color of sand green or dark green and the flavor of fresh fragrance. According to the aroma type, Dan Cong with high baking temperature is called Luzhou-flavor Phoenix Dan Cong. Luzhou-flavor Fenghuang dry tea is dark brown with mature and fragrant aroma.

In short, the difference between Fenghuang Shan Cong and Fenghuang Dan Cong is that Fenghuang Dan Cong is the refined tea of Fenghuang Dan Cong. It is worth mentioning that local people in Chaozhou dialect are accustomed to divide Phoenix Dan Cong into fragrant, mellow and strong according to the taste differences caused by the baking temperature, frequency, duration and degree of varieties.

Man kou cha Xiang

The characteristics of single cluster fragrant tea are "fresh, fragrant and refreshing". The aroma of the finished tea is fresh and sharp, and it is fragrant when it enters the water. The tea soup is light and transparent, and the cup surface is delicate and light. After drinking, the tea is fragrant, refreshing and slightly green, which is suitable for friends who taste Phoenix Dan Cong for the first time. Moreover, compared with mellow and strong fragrance, fragrant single fir is more favored by tea lovers in terms of gifts and calligraphy.

Among them, the more famous varieties are duck excrement, spearmint, magnolia fragrance, saw flower, black leaf, wet single fir, eight immortals and so on. After repeated baking and careful baking, dancong tea is called Luzhou-flavor, also known as cooked-flavor, which is characterized by mellow, thick, sweet and rhyme, and is close to the styles of famous teas such as rock tea, cinnamon, Dahongpao, Tieguanyin and cooked Pu 'er.