浅析武夷岩茶“返青”

Analysis on the Reasons of'Turning Green Astringency'inWuyi Rock Tea

武夷岩茶因其特有的岩骨花香,近年来深受广大茶友的追捧和热爱。武夷岩茶重水求香,收敛性越强茶叶品质越好。冲泡的茶汤入口具有芳香气味,喉底生津,齿颊留香,但如果制茶过程中焙火没有焙透焙足,抑或褪火后贮存不当茶叶受潮,则会使得武夷岩茶的干茶香气和茶汤滋味带有“青味”,常称之为“返青”现象。本文就武夷岩茶“返青”的原因进行简要分析。

In recent years,Wuyi rock tea is deeply loved by tea friends because of its unique rock bone flower fragrance.The stronger the convergence,the better the tea quality.The infused tea soup has a fragrant smell at the entrance.It produces saliva at the bottom of the throat and leaves fragrance in the teeth and cheeks.However,if the tea is not fully baked in the process of making tea,or if the tea is not properly stored,the tea will be damped.The aroma and the taste of tea soup ofWuyi rock tea will have a'green astringency',which is often called'turning green astringency'.In this paper,the reasons of'turning green astringency'inWuyi rock tea were brief analyzed.