Nine kinds of tea science, what is your tea – Sohu to eat and drink wegener肉芽肿

Nine kinds of tea science, what is your tea? Sohu and review: I believe every tea tea is a deep impression to the aroma of tea, and drinking in the tea, first discussed is the aroma of tea, tea can be wonderful, but not pondering. A lot of tea tea tea especially just contact friends, some don’t know tea. In this paper, nine types of tea aroma are shared according to personal experience and tea lovers. The aroma, belongs to a kind of beauty, a kind of aesthetic feeling gladdening the heart and refreshing the mind. This kind of aesthetic feeling and aesthetic feeling can only be obtained through human’s sense of smell. First have the sense of smell, and then the aesthetic feeling of the soul. Ming Liu Yuanchang "tea history," said: "the tea has three wonderful: a color, said the incense of the two, the taste of the three." The aroma of tea is the aroma of tea leaves when tea or tea is brewed. This kind of tea aroma, the heart was fresh, refreshing, refreshing, belongs to a sense of the beauty of gladdening the heart and refreshing the mind. Tea, tea is a process, is a distinguishing fragrant. The aroma of tea is a mixture of many substances with different properties and different contents. According to Shi Zhaopeng research, so far, the tea aroma of tea industry has identified about 650 or so. According to scientific analysis, organizational components of tea aromatic substances, can roughly be divided into 15 categories: hydrocarbons, alcohols, ketones, acids, aldehydes, lactones, phenols, peroxides, sulfur-containing compounds, pyridine, quinoline, aromatic amine and other. The chemical composition of tea aroma, according to its structural characteristics, can be divided into four categories: 1, fat derivatives, such as alcohols, aldehydes, green leaf aldehyde, acid and so on are already. 2, terpene derivatives, linalool, geraniol, nerol, aromatic alcohol and geranyl acetate, geraniol acetate etc.. 3, aromatic derivatives, such as benzaldehyde, benzaldehyde, benzyl alcohol, methyl benzoate, methyl acetate and other compounds. 4, containing nitrogen and oxygen heterocyclic compounds, such as pyridine, pyrazine, pyran derivatives, quinoline and indole compounds. Green Tea: its main aroma is aromatic substances, with "fresh" "fragrance" of the United States, formed from the original fresh tea and tea in the process of aromatic aromatic. Black Tea: its aroma, with "sweet" and "beauty", a part of the floral fragrance of fresh leaf contains, most other substances in the process of making changes to. Oolong tea: semi fermented tea, with its special floral scent, is formed by the combination of green tea and black tea. Jasmine Tea: the main aroma from absorption of aromatic components in scenting process. Anhua black tea: it Qianliang tea aroma, pure alcohol and thick, in addition to general tea fragrance, also has more than and 10 kinds of aroma components in Green Tea, derived from the bamboo bamboo, palm leaf Brown fragrance, the fragrance of tea, or by pile after the fermentation of incense, Matsushiba Akihi after baking stoves rosin, after 77 forty-nine days of exposure of the nature of incense, and the northwest minority mixed with milk cook "相关的主题文章: