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很多人以香气来衡量茶的品质。茶香,对于普洱茶评鉴来说,是一个很具争议的问题。普洱茶的评鉴,分为两个方面,一个是外形,一个是内质。香气属于内质的一种。目前常见的关于香气的评价有:兰香、荷香、樟香、蜜香、原野香、陈香、枣香、花香等。这些评价通过实物类比的形容与想象,带着中国文化特有的诗意。普洱茶各自相异的香气不仅能给人带来身心的愉悦,更能为生活增加趣味。对于普洱茶的香气评价没有科学精确的仪器,全靠人的鼻子,就算有警犬
Many people use aroma to measure the quality of tea. Tea, for the evaluation of Pu’er tea, is a very controversial issue. Pu’er tea evaluation, divided into two aspects, one is the appearance, one is the endoplasmic. Aroma is a kind of endoplasmic reticulum. Commonly present on the evaluation of aroma: Lanxiang, Dutch incense, camphor, honey, wilderness incense, Chen Hong, jujube incense, flowers and so on. These evaluations are described and imagined through the analogy of real analogy, with the poetic characteristic of Chinese culture. The distinct aroma of Pu’er tea can not only bring people the pleasure of body and mind, but also increase the taste of life. For the evaluation of the aroma of Pu’er tea no scientific and accurate instruments, thanks to the human nose, even if there is a police dog