How to identify the quality of tea? How to identify the quality of tea?

1. Generally, the tea with good tenderness meets the requirements of the shape ("light, flat, flat, straight").

2. The cord is a certain shape and specification of all kinds of tea. Generally, the long strip tea is elastic, straight, strong, thin, round and flat, light and heavy; Round tea looks at the tightness, uniformity, lightness, weight, and emptiness of the particles.

3. No matter what kind of tea, good tea requires consistent color, bright luster, oily and fresh, if the color is different, the depth is different, dark and dull, indicating that the raw materials are old and tender, poor workmanship, and poor quality.

4. The evaluation of the leaf bottom is mainly based on its color and age. The more delicate and soft leaves with bud tips and tissues, the higher the tenderness of the tea. Coarse and thin leaves indicate that the tea leaves are old and have poor growth.

The color is bright and harmonious and the texture is consistent, indicating that the tea-making technique is well handled.

In addition, if you want to buy good quality and affordable tea, it is recommended that you can go to the Nine Products of Hospitality to order tea, and the pheasants are stocked under the tea trees, with fewer pests and strict quality control. However, the annual tea production of Hospitality Jiupin is small, and it needs to be booked in advance!

It depends on whether you choose black tea or green tea, the color of good green tea is generally more tender green and very glossy, and the size and length of the tea are relatively uniform, and the smell is also relatively fragrant. The color of black tea is to choose jet-black oily or a little golden, whether it smells fragrant, and the color of the tea is red when brewed, and then the taste is relatively strong. Hope it can help you, remember!

Generally speaking, when buying tea, you can judge from the shape, color, aroma, taste, soup color and other aspects of the tea. The shape of strip-shaped tea is called strip rope. It is better to be tight, straight, even, and heavy; Coarse, curved, short, and loose are poor.

TendernessThe tenderness of tea mainly depends on the number of buds, the age of the leaves and the smoothness of the cords. In addition, it is necessary to look at the proportion of peak seedlings (thin, spiky cords made from young leaves). Generally, black tea is better with many buds, peaks and seedlings, and delicate leaves; The fried green of green tea is better with many peaks and seedlings, delicate leaves, and heavy bones; It is better to have many buds and delicate leaves.

Coarse pine, old leaves, and light body bones are inferior. The color depends on the color and luster of the tea leaves. The color of black tea is different from black, brown and gray; The color of green tea varies from tender green or emerald green, magenta green, turquoise green, green yellow, and smooth and dry.

Black tea is better with black run, and green tea is better with tender green and glossy. The clarity mainly depends on whether the tea contains stems, broken dust or other non-tea inclusions, and it is better to have no stems, broken dust and other inclusions. In addition, you can also sniff whether the aroma of the tea is normal, whether there is smokeless, burnt, moldy, sour or other abnormal odors.

Take a pinch of tea leaves (about 3g-5g), put them in a teacup with a capacity of about 150ml, brew with boiling water, and close the lid. After 5 minutes, open the lid of the cup, first smell the aroma in the cup, then look at the color of the soup, taste the taste, and finally look at the tenderness, color and evenness of the tea leaves. Aroma uses the sense of smell to evaluate whether the aroma is pure and long-lasting.

Sniff several times to distinguish the intensity, strength and persistence of the aroma and the presence of smoke, burnt, musty or other odors.

There are many categories of tea, mainly divided into 6 categories, such as red, green, yellow, white, black and oolong, consumers should pay attention to distinguish the quality of tea after choosing a good type of tea, and can identify it from the shape of the tea, color, the aroma of dry tea, etc., and the conditions can also be brewed, smell its aroma, taste its taste, look at its soup color and tea residue tenderness, color, etc.

Hue. Including the color of the appearance and the color of the soup. The appearance of new tea is dry, hard and loose, the color is fresh, and it is generally tender green.

The old tea leaves are tight and soft. When buying tea, the appearance color should be pure and zeal, and miscellaneous and dark secondary. The soup color of the tea leaves is superior to bright and clear, and dark and deep is inferior.

Fragrant. The tea leaves are generally pure in fragrance and soaked in people's hearts. If the tea has a weak fragrance or no fragrance at all, or has a peculiar smell, it is not a good tea.

For example, jasmine tea is loved by many consumers, and this tea has a strong jasmine fragrance. If there is no such aroma or other smells, it means that the jasmine tea is of poor quality.

Taste. It refers to the taste of tea. The color of the new tea soup is clear and the aroma is sufficient, while the soup color of the old tea is brown and the fragrance is poor.

As far as green tea and black tea are concerned, the taste of green tea is slightly bitter, and it feels fresh and sweet after drinking, and the longer the aftertaste, the stronger it becomes. If the bitterness and astringency are heavy, and the fresh and sweet taste is less, it is the second tea. The taste of black tea is sweet and refreshing, and bitterness is secondary.

Shape. Refers to the shape of the tea leaves. All kinds of famous teas have their appearance characteristics and are in various forms.

Different varieties have different identification methods: some varieties depend on how much fur it has, more is better, less is inferior; Some varieties should look at its tightness, the tight one is good, and the loose one is bad. The shape of the tea should be uniform and consistent, containing less broken tea and impurities.

It depends on the tea soup. It is to look at the soup color of the tea leaves, and the soup color of good tea leaves is bright and transparent. The bottom of the cup will not contain impurities.

The best way to identify the quality of tea is to use the form of seeing and smelling, its color, smell its smell, and the most important point is that it can be built into tea, check whether the taste is pure, so as to achieve a good identification effect.

1. Tenderness. Tenderness is the basic factor that determines the quality, the so-called "dry look at the shape, wet look at the bottom of the leaf", refers to tenderness. Generally, tea leaves with good tenderness are easy to meet the shape requirements of the tea category (such as "light, flat, flat and straight" of Longjing).

In addition, it can also be identified from whether there are sharp seedlings in the tea leaves. The sharp seedlings are good, and the white hao is revealed, indicating that the tenderness is good and the workmanship is good.

2. Strip cord. The cord is a certain shape and specification of various types of tea, such as fried green strips, bead tea round, Longjing flat, red broken tea granules and so on. Generally, the long strip tea is elastic, straight, strong, thin, round and flat, light and heavy; Round tea looks at the tightness, uniformity, lightness, weight, and emptiness of the particles. Flat tea looks at the flatness and smoothness and whether it meets the specifications.

3. Color. The color of tea is closely related to the tenderness of raw materials and processing technology. All kinds of tea have certain color requirements, such as black tea black oily, green tea emerald green, oolong tea green brown, black tea black oil, etc.

But no matter what kind of tea, good tea requires consistent color, bright luster, oily and fresh, if the color is different, different shades, dark and dull, indicating that the raw materials are old and tender, poor workmanship, and poor quality.

4. Break it up. Whole crushing is the shape and degree of crushing of tea leaves, which is better to be even, and then crushed. The relatively standard tea evaluation is to put the tea leaves on a plate (generally wooden), so that the tea leaves can be layered in an orderly manner according to the shape, size, weight, thickness and crushing under the action of rotational force.

Among them, the stout ones are in the top layer, the tight and heavy ones are concentrated in the middle layer, and the broken and fine ones are deposited in the bottom layer.

5. Clarity. It mainly depends on whether the tea leaves are mixed with tea chips, tea stems, tea powder, tea seeds and the amount of bamboo chips, wood chips, lime, sediment and other inclusions mixed in the production process. Tea with good clarity without any inclusions.

6. Aroma. It is commonly known in the north"Tea aroma"。After brewing the tea leaves with boiling water for five minutes, pour the tea juice into the evaluation bowl and smell whether the aroma is normal.

Floral, fruity, honey and other pleasant aromas are preferred. The smell of smoke, rancidity, mildew, old fire and other smells is often caused by poor manufacturing and handling or poor packaging and storage.

7. Taste. The North is usually called"Tea mouth"Where the tea soup is mellow and fresh, it means that the water extract content is more and the ingredients are good. The tea soup is bitter and old, which means that the composition of the water extract is not good. Weak and thin tea soup indicates that the water extract content is insufficient.

8. Soup color. The main distinguishing qualities of the water color are the freshness of the quality and the maturity of the fresh leaves. The ideal water color is that green tea should be clear and fresh, and black tea should be red and bright. Low-grade or spoiled tea leaves have a cloudy and dull water color.

9. Leaf bottom. The evaluation of the leaf bottom is mainly based on its color and age. The more delicate and soft leaves with bud tips and tissues, the higher the tenderness of the tea.

Coarse and thin leaves indicate that the tea leaves are old and have poor growth. The color is bright and harmonious and the texture is consistent, indicating that the tea-making technique is well handled.

When brewing the tea leaves, see if the tea leaves are slowly soothing. If so, it's good tea.

1. Appearance dryness: to see whether the tea is well dried, pinch it with your fingers, it will be broken, indicating that the tea is well dried; If it is not easy to break if it is pinched hard, it means that the tea has been softened by moisture, and the quality of the tea has been affected.

2. Shape: The tea leaves are complete, the color is neat and uniform, and the tea leaves with a high proportion of tea stems, tea horns and tea powder content are slightly poor.

3. Aroma: Due to the different preparation methods and fermentation degrees of all kinds of tea, the aroma of dry tea is also different, and the aroma of tea soup is mellow and rich. In addition, if the tea has an old smell, fire smell, stuffy smell or other peculiar smells, it is inferior.

4. Taste: It is a good tea that can make the mouth have sufficient fragrance or throat rhyme; Those with a heavy bitter and astringent taste are not good.

5. Soup color: Tea leaves show different water colors due to different degrees of fermentation, and the tea soup should be clear and bright, and there should be no turbidity or sediment.

In general, to identify the quality of oolong tea, five aspects should be paid attention to.

Appearance:

Oolong tea is large and thick with back buds, and the oolong tea strips are firm and fat, and the answer is curly. Baihao is obvious, red, yellow, green three colors are the same, the color is fresh, the shape is slightly shorter, and the cord is tightly knotted for the top selection (one bud and three leaves).

The cord is coarse and loose, and the light float is inferior.

Tea aromaAfter oolong tea is brewed, it has a floral fragrance. The soup has a natural ripe fruit aroma and a pleasant aroma.

Thin aroma or smoky, burnt or grassy smell and other peculiar smells are of inferior quality.

Tea Soup:After brewing, the soup color is bright, and the soup color is orange or golden, clear and bright.

The color of the soup is not bright, it is black-brown or dark golden yellow, slightly reddish soup, blue, red and dark, and turbid.

Tea Flavor:The soup is thick, fresh, flexible, sweet and not astringent, smooth and mellow, and has a deep sweet aftertaste.

The taste is bitter and astringent, and the aftertaste is shallow and inferior.

Leaf bottom:After brewing, the tea residue is edged with red green leaves, that is, the veins and margins of the leaves are red, the rest are green, the green is emerald green and slightly yellow, and the red is bright. After brewing, the tea leaves are as complete as flowers, and those who are selected are the best products.

The bottom of the leaves is grayish yellow or brown, and the tea leaves are not all damaged by rolling, which is not all inferior.

1. Look at the appearance: from the point of view of the appearance, the shape of the high-quality tea is very tight, the shape is uniform and regular, the tighter and thicker the quality of the tea is better. The appearance of inferior tea leaves is very rough, loose and clumpy.

2. Look at the tenderness: look at the tenderness of the tea to identify, which can be judged by the senses, and you can see the bud tip and the amount of white hao of the tea. If there is little or no bud tip and white hair, and the leaf quality is old, it is inferior tea.

3. Look at the clarity: The clarity of tea is mainly identified by the content of tea stems, tea slices and tea powders in the tea leaves, and the presence or absence of non-tea impurities. High-quality tea is very clean and free of tea stems and impurities; Inferior tea leaves have tea stalks and crumbs.

In addition, the quality of tea can be distinguished by the identification of tea, but it requires a certain amount of experience and technology. Friends who know how to buy tea know that if you want to buy good tea, it is best to go directly to the tea farmer to buy it. If you want to buy good quality tea, however, although the ** of Maojian tea is more chaotic, but **affordable, there are also good quality Maojian tea.

I've always drunk the tea specially ordered by Hospitality Jiupin, but the annual tea production of Hospitality Jiupin is small, and it needs to be booked in advance!

How to judge the quality of tea?