The differences of loose white tea leaves and white tea cake （2）

2.differences in fragrance

As long as there is a fine taste of white tea，we should have smelled a variety of aroma in the tea soup.

Some of these fragrances were like those of ripe fruit in an orchard;  Some seemed to smell reeds in the fields of reeds;  Some are like the fragrance of flowers wafting out from the garden;  Or the dried jujube incense from farmers in the northwest.

So why are there so many fascinating aromas in white tea?

In fact, these depend on the benzyl alcohol, benzyl alcohol, linalool, nerolol, geraniol and other aromatic hydrocarbons in tea. 

These substances are slowly released during tea processing.

However, if the tea friends who often drink white tea may also find that relatively speaking, loose tea is more fragrant, sweet, and cake tea is jujube and medicine coexist.

This is because the production of white tea is the most traditional, manual, in this process, because there is no heavy fermentation, loose tea in the aromatic substances will not become strong, so it is mainly floral. 

However, during the process of pressing cake tea, pectin, a kind of substance in tea, will also come out and adhere to the surface of tea. 

After a slow fermentation, these substances will be transformed into a light dry jujube aroma, and the medicinal aroma will develop with the aging of time. 

At the same time, in the brewing process, because of the two different forms, the tea fragrance is not the same time. 

Because loose tea is spread out, it will give off its aroma more quickly when brewed than when it is kept close together.