| Change log entry 65990 | |
|---|---|
| Processed by: | goldyn_chyld (2018-07-24 07:32:52 UTC) |
| Comment: |
<< review queue entry 62653 - submitted by 'richwarm' >> 何为喉韵呢？喉就是喉部，韵就是韵味。这个韵味是指茶汤经过喉部给人带来的一种美好的感受，一种独特的风味。 喉部处于口腔之后，喉部粘膜中也存有少许味蕾结构，因此不仅对于触觉有感知，对于味觉也有感受。当喉部对于茶品流过之后产生了触觉味觉的综合美好感受的时候，我们就会感受到喉韵。 http://www.ishuocha.com/news/hy/17903.html 簡單來說就是喝茶之後，茶湯給喉嚨帶來的感覺，例如得以滋潤，解除緊箍的乾涸感。因此喉韻一向最受茶友青睞，對於較資深的老茶客來說，喉韻是他們品評茶葉優劣的重要條件。普洱茶的喉韻可分為甘、潤、燥三方面。帶有強喉韻的茶，絕大多數屬於滿口回甘的茶。也就是說，茶湯只有在滿足了口腔內的味覺刺激之後，才能夠深入到喉部甚至產生食道和胃部發熱的感覺。 https://read01.com/ke7Oy.html#.W1ZKANIzaUk 喉韵指饮茶后喉头产生的甘爽的回味。《小说选刊》1981年第11期：“确是好茶！喉韵足，有香头，茶色也清。” https://baike.baidu.com/item/%E5%96%89%E9%9F%B5 TP ~「先天的環境是技術無法克服的，」張金能指出，大陸茶的「喉韻」就是不及台灣茶， "Technique alone is unable to overcome natural conditions." This to him is the reason the taste, and especially the subtle aftertaste in the back of the throat, of mainland Chinese tea is not up to the standard of Taiwanese tea. 香氣和湯色都比文山包種濃郁，更為耐泡、耐儲存，入口生津、滋味醇厚，喉韻駐留也更為強勁。 Tungting holds its flavor longer through brewing, keeps longer in storage, is more mouth-watering to the palate, is fuller in flavor, and leaves a stronger and more long-lasting sensation as it passes down the throat. |
| Diff: |
+ 喉韻 喉韵 [hou2 yun4] /pleasant aftertaste in the back of the throat (esp. when drinking tea)/ |