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Tea aroma
2018-1-12 11:24:55

Today, OGGNE (欧嘉尼) will work together with you to learn a tea. China tea is divided into six categories, namely Green Tea, Black Tea, yellow tea, white tea, black tea, green tea (Oolong Tea).

Green Tea the most representative are: Spring Snail, Longjing green tea, Mount Huangshan Mao Feng

Black Tea the most representative are: Keemun Black Tea diangong, Fujian, red etc.

Yellow tea is the most representative: Junshan Silver Needle Tea mengdinghuangya, etc.

White tea is the most representative: Baihaoyinzhen white peony, etc.

Black tea is the most representative: Pu'er Tea, Liupu tea etc.

Green tea in the most representative are: Dahongpao, Tieguanyin, Dancong tea.

"Sniff" is a part of the tea ceremony in the very conception, is to pick up a cup of tea when you don't drink, should deep breath, the tea is naturally sucked, physical and mental relaxation. But to really relax, you have to add imagination to tea. Experts recommend drinking tea three sips: first and second ports of pure tea slowly slide into the throat, feel the taste of tea. The key is in the third. "At this time, your eyes move away from the cup of tea in front of you and go to a place of infinity. The above is the legendary smell incense tea. So what do we smell? To introduce several tea here:

Pu'er Tea have fragrance, camphor and fragrant orchid, four categories. These categories of tea, all is one kind of flavor in the fresh Pu'er Tea cyanine, are also Pu'er Tea cyanine original fragrance. The lotus, blue, camphor and green fragrance of the Pu'er tea must be preserved by the fresh production process and natural storage process. In particular, orchid and camphor, Yunnan old tea trees must be mixed with tea and camphor. As for the dwarf shrubs of the new tea garden production of Pu'er tea, only sweet and fragrant.

, in 1 big camphor tree under the most suitable Pu'er Tea plant growth, because it can provide proper shade tea opportunities, but also can reduce the occurrence of pests and diseases of tea. More expensive is the root of the Pu'er tea tree, interlaced with the roots of camphor tree, which makes the tea with the aroma of camphor tree. At the same time, the branches and leaves of camphor tree also emit Camphor Fragrance, and the tea tree absorbs the fragrance of camphor more directly in the leaves.

2, lotus picking Yunnan Dayezhong tea tender bud, after appropriate degree of aging after fermentation, the tender bud removed strong leaf aroma, natural and leave a faint lotus, lotus tea soup to float.

3, Lan Xiang: the fresh green tea leaves the fragrant, after long-term aging, by leaves into fragrant incense, those planted in camphor forest under the camphor tea, get ginseng, camphor and weak fusion fragrant become Lan Xiang, so Lan Xiang tea is the most precious Pu'er Tea in.

4, jujube aroma: only the vegetation growth in a very lush, often misty and wild jujube in the environment to produce the tea aroma, the leaves usually formed in the course of time, natural fertilizer, tea root absorption of these fertilizers, gas absorption and mist tea, so tea aroma special form of jujube.

And green tea inside the Tieguanyin fragrance is divided into the following categories:

The Huang (Hokkien) chewing ", namely tea with obvious" Huang (Hokkien) "feature, the meaning of the word that can not be written, simply, it is a very special tea, is a kind of flavor added in Tieguanyin orchid incense on the basis of with fresh features, appear some publicity, 100% tea lovers will love it.     

The elegant type of orchid aroma, flavor fragrance, like the quiet orchid, not publicity but this flavor fragrance lasting, from a bubble to the eight or nine bubble still exists -- if the tea with all two standard, so it is the first-class goods list.

Black Tea which flavor is more complex, with Qimen red as an example:

According to the research, there are 352 kinds of aroma found in tea, 59 in fresh leaves, 293 in black tea, and 132 in green tea, the following is the analysis of the aroma of Qimen red.  

Leaf alcohol: aroma of fresh leaves accounted for 60%, with a strong smell of grass.

Benzenemethanol: weak apple fragrance, aroma of fresh leaves accounted for 1.2%, the content of benzene methanol was highest in Black Tea, accounted for 2.88%, accounting for 1.5 Green Tea%, benzyl alcohol is the main aroma components of Black Tea.

Benzene ethanol: special rose fragrance, aroma of fresh leaves accounted for 0.6%, the main aroma component is also Black Tea.

Linalool: also known as linalool, accounted for 2% of fresh leaf aroma, with floral and Lily magnolia, is the main source of tea flavor.    

Geraniol: with special aroma of roses is a necessity for senior Black Tea, such as the content of Qimen Black Tea in up to 34.6%, 1 and 2 times higher than the Black Tea India and Sri lanka.    

Benzyl alcohol: with almond flavor, accounting for 2.3 in Green Tea sesame oil, accounting for 2.5 in Black Tea, benzyl alcohol is the main aroma components of red, Green Tea. In addition to jasmone, special jasmine, benzoyl phthalic acid with honey fragrance, geranial lemon fragrance, two acetic acid benzene ester is fruity, cinnamaldehyde cinnamon etc..    

There are not introduced, in order to cater to the majority of tea hobby, OGGNE (欧嘉尼) has been developed especially for several tea fragrance:

White tea: tea fragrance; top notes: Narcissus, Yilan; rose, jasmine,; muskiness, amber, cedar

Tea fragrance fragrance: flowers and tea: Capri Leah lemon, Sicily.

From the international fragrance association

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