How to identify the quality of oolong tea?

The evaluation of oolong tea pays attention to the inner quality. Because aroma and taste are important conditions to determine the quality of oolong tea, followed by the appearance and tea base, and the tea soup is only a reference for auditing.

1) Appearance: The shape of oolong tea can be divided into two types.

Straight strips: the leaf ends are twisted, and the cords are strong and knotted, such as narcissus, odd species, etc. However, it is also a straight strip tea, and the daffodils are strong and fat.

Fist curved shape: tight knots, such as Tieguanyin, color seeds, etc. However, it is also a fist-shaped tea, and Tieguanyin is heavier than oolong tea.

The gap between the upper and lower levels of oolong tea is generally not large, and the requirements are not strict, but it is most taboo to break it. If the shape of the tea is broken, there will be more tea on the lower plate, and the quality will be poor.

2) Aroma and taste: The aroma and taste of oolong tea have a lot to do with the variety of tea trees. Wuyi rock tea requires rock rhyme, and Tieguanyin requires rhyme. Oolong tea also requires a certain degree of heat, and the heat is appropriate, which can reveal the characteristics of the variety.

3) Leaf bottom: The leaf bottom mainly depends on the age, tenderness, thickness and thickness of the tea. Leaf color and uniformity.

The leaves are required to be complete, uniform and tender. The color is emerald green with a little yellow, and the red dots are bright, so the quality of the tea is good, if the color is dark green, and the red dots are dark red, the quality is poor. Leaf morphology helps to identify varieties.

For example, the leaves of narcissus varieties are long, the base of the main vein is wide and flattened, the leaves of Tieguanyin are thick and oval, the leaves of bergamot are close to round, the leaves of hairy crabs are densely serrate, there are many hairs, the yellow and light leaves are thin, and the leaf color is yellow and green.

High-quality oolong tea usually has the following characteristics:

Shape: Dry tea is a tight, heavy hemispherical shape with a tight cord, or a fat and slightly twisted strip with a cord.

Color: The color is sand green black or brown green oily.

Aroma: There are strong floral and fruity aromas, roasted incense and other high fragrances. Soup color: orange yellow, orange red or golden yellow, clear and bright.

Taste: The tea soup is mellow, fresh, flexible, long-lasting, fragrant and sweet.

Leaf bottom: green leaves with red borders, that is, the veins and leaf margins are red, the rest of the leaves are green, the green is emerald green and slightly yellow, and the red is bright.

In fact, when choosing fresh oolong tea, the taste should be the best, because it is freshly picked, so the aroma of the tea is the strongest.

Tieguanyin's oolong tea tastes particularly good, and the tea leaves selected in it are usually some sandy green, and they are also particularly fat and round, so the taste of boiling will be particularly delicious.

The edge is red, the middle is green, and the taste of oolong tea is very good, and the color is golden, and the taste is very fresh.

Tieguanyin can be said to be the most well-known one of oolong tea, Tieguanyin has a fruity and sweet taste, and is mellow and moisturizing. Another one should be the more well-known Da Hong Pao.

The quality characteristics of oolong tea are as follows:1. The fragrance is high and refreshing, with a strong chemical fragrance and fruity aroma.

2. Rich in sweetness, strong aftertaste, and resistant to brewing.

3. The branches and leaves are tender and soft, with red edges and green leaves.

4. The shape is curled and spherical, and the cord is tight and heavy.

5. The color of dry tea is dark green and oily.

Dragon tea, which belongs to green tea and semi-fermented tea, has many varieties and is a unique and distinctive tea category in China. After tasting, the teeth and cheeks are fragrant, and the aftertaste is sweet and fresh.

Oolong tea is a high-quality tea made after picking, withering, shaking, frying, rolling, baking and other processes, and oolong tea has pharmacological effects.

It is mainly produced in northern Fujian, southern Fujian, Guangdong and Taiwan provinces. It is mainly exported to Japan, Southeast Asia, Hong Kong and Macao, and its main production area is Anxi County, Fujian Province and other places.

How to distinguish oolong tea from good or bad, mainly from the four aspects of color, aroma, taste and shape. But for ordinary tea drinkers, when buying tea, they can only look at the shape and color of dry tea and smell the aroma of tea, which makes it more difficult to judge the quality of tea.

1.Tenderness: Tenderness is the basic factor that determines quality.

The so-called "dry to see the shape, wet to see the bottom of the leaves". Generally, tea with good tenderness can easily meet the appearance requirements of tea. And the rod shape of the bud head is relatively uniform, special attention should be paid to whether there are old leaves or dead leaves in the tea, if there is, it means that the quality of the tea is average.

2.Strip rope: Strip rope is of a certain shape and specification, such as fried green strips, pearl tea balls, Longjing flat, red broken tea grains, etc.

Generally, long tea, seen elastic, straight, firm and thin, round and flat, light and heavy; Round tea looks at the tightness, uniformity, lightness and ethereal of the particles; Flat tea to see if it is smooth and meets the specifications. Generally speaking, the rope is tight, the body bones are heavy, and the round (except for flat tea) is straight, indicating that the raw materials are tender, the workmanship is good, and the quality is excellent; If the appearance is loose, flat (except for flat tea), broken, smoky, burnt, it means that the raw materials are old, the workmanship is poor, and the quality is poor.

In general, the color of green tea is dark green or emerald green, the soup color is yellow-green and bright, and the aroma is maroon, and the aroma is pleasant. The shape of oolong tea is generally strip-shaped or granular, the soup color is orange and bright, the taste is mellow and fresh, and it has a natural floral aroma.

4.Degree of crushing: The degree of crushing refers to the appearance and degree of crushing of the tea leaves, and the standard evaluation of tea is to place the tea leaves in a tray (usually wooden), so that under the action of rotational force, the tea leaves will form orderly layers according to their shape, size, weight, thickness and degree of crushing.

The thick ones are in the top layer, the tight ones are concentrated in the middle layer, and the broken ones are deposited in the bottom layer. Among the various teas, it is better to have more mid-range teas. Generally, there are a lot of rough old leaves in the upper layer, the taste is lighter, and the water color is lighter, and there are a lot of broken tea in the lower layer, and the taste is too strong after brewing, and the soup is dark.

5.Cleanliness: tea stems, tea powder and tea seeds, as well as how much bamboo, sawdust, lime, sediment and other inclusions are mixed in the production process, and the tea with good purity does not contain any inclusions, in addition, it can also be identified by the dry fragrance of the tea, no matter what kind of tea it is, there must be no peculiar smell.

Each tea has a specific aroma, and its dry and wet aromas are also different, which should be determined on a case-by-case basis.

The above is just a general identification method, and the easiest way to judge the quality of tea is the taste, aroma and color of the brewed leaf tea soup. Try to make tea when buying, under normal circumstances, the tea made from good tea leaves is very clear, and vice versa. Of course, for consumers, it is necessary to taste the tea after it has been brewed, and if the tea you drink is refreshing and moisturizing, and the lips and teeth are fragrant, then you usually choose a good tea.

Every time you buy tea, you have to compare them with each other, and the more times you do, you can easily grasp the key points.

I think the quality of tea can be distinguished by the color, quality, origin and quality of tea.

It can be identified by the taste of the tea, by the origin of the tea, by the taste of the tea, and by the color of the tea, so that the quality of the tea can be distinguished.

When identifying oolong tea, you can look at its appearance, the first oolong tea buds are large and thick, the white hao is obvious, and the red, yellow, and green colors are the same, the color is bright, the shape is slightly shorter, and the cord is firm, and those poor quality oolong tea is thick and thick without white hao, and the tea leaves are mostly dark green.

Techniques for choosing oolong tea include looking at the appearance, weighing it, smelling the aroma, and so on.

1. Look at the appearance.

There are many origins of oolong tea, so its appearance will be different. Good quality oolong tea has a firm appearance and is full of gloss.

Oolong tea with poor quality will have a looser appearance and a dull color. In addition, when buying oolong tea, you should also see whether the appearance of oolong tea is complete, whether there are tea stems and other phenomena.

2. Weigh the weight.

When buying oolong tea, we can grab a handful of tea leaves and weigh it in the palm of your hand, if you feel that the tea is heavier, then the quality of such oolong tea is better, if the tea is lighter, then the quality of oolong tea will be lacking.

3. Smell the fragrance.

Good quality pure oolong tea will taste better and be full of fragrance, and the oolong tea with poor quality will taste bitter, astringent, or some other taste.

Introduction to the origin of oolong tea

The origin of oolong tea is mainly in Fujian, Guangdong, Taiwan and other regions in China, and Fujian has more output, and the quality is also relatively good, known as Fujian characteristic tea, and oolong tea mainly has Wuyi rock tea, northern Fujian narcissus, northern Fujian oolong, etc., among which Wuyi rock tea is the most famous, and the leaf color is relatively green, the soup color is yellow and bright, and the taste is similar to green tea by people.

Oolong tea is more suitable for the place where the climate is mild, and the sunshine time is relatively short, the temperature difference between day and night is relatively large, there are diffuse clouds and mist on the high mountains, the precipitation is large, the soil is very fertile, the production of tea trees here is slow, the cellulose synthesis is also relatively slow, and the quality of the oolong tea that grows will be better.

How to distinguish the quality of oolong tea, you can know it by looking at the color.

A glance at the color can distinguish spring, summer, summer, and autumn teas. The appearance of spring tea is dark black and yellowish, the mist and frost are oily, and it is sandy green or eel skin color, and the quality is the best. Because the temperature rises in spring, the humidity is high, and there is a lot of fog and diffuse light.

It is extremely beneficial to the growth of tea trees. Spring tea has a long growth period, and the leaves contain aromatic substances, caffeine, amino acids, pectins, sugars, flavonols and other active ingredients, and the leaves are thick; The color of summer tea is dark and dark, the fog and frost are not moist, and the quality is poor. In summer, the temperature is high, there is more direct light, and the content of polyphenols is more, but there are fewer other active ingredients; The color of summer tea is dark and gray, there is no luster, and the quality is the worst.

Because of the hot weather of summer tea, the direct light is strong, and the ratio of tea polyphenols to amino acids is large; The color of autumn tea is dark black and green, the fog and frost are shiny, commonly known as "autumn green", the aroma is higher, the name is "autumn fragrance", and the quality is second only to spring tea. In autumn, the temperature is lower, the humidity is low, and there are many northerly windy days, and the weather is cool, which is conducive to the production of chlorophyll and aromatics. Therefore, spring, summer, summer and autumn teas have different colors and quality.

Second, by looking at the color, you can distinguish whether the "green" is appropriate or not. The quality characteristics of oolong tea are generated in the initial "green" stage, so the moderation of "green" is the key to determine the quality of oolong tea. "Do green" moderate appearance color is sandy green or eel skin color, fragrant and mellow, good quality.

If the color is blue brown and dark green, it is not enough to "do green", the fragrance is green, the taste is astringent, and the quality is poor; If the color is dark brown and dry, and there are many dead red stripes, it is "green" and over-fermented, with low fragrance and light taste, and poor quality.

Third, by looking at the color of the leaf base, you can distinguish the characteristics of different qualities. If the color of the bottom of the leaf is "golden yellow and red border", "three points of red and seven points of yellow and green", the fragrance is high and the taste is mellow, and the quality is good. If the color of the bottom of the leaf is dark brown and dark red or there are many red leaves, the fragrance is low and the taste is light, and the quality is poor.

If the bottom of the leaf is "green", the fragrance has a sense of greenness, the variety characteristics are not obvious, and the quality is poor. If the color of the base of the standing buds and the first leaf is brassy or purple-brown, this is summer tea.

Fourth, by looking at the color of the tea soup, you can distinguish whether the "fire power" is moderate or not. The color of oolong tea is closely related to fire power. The fire power is appropriate, the soup is clear and bright, and the color, fragrance and taste are complete.

The fire power is insufficient, the aromatic substances that hinder the quality such as green leaf alcohol buds with low boiling point have not been volatilized, and the aromatic substances with high boiling point that are conducive to quality have not been exerted, the soup color is green, the fragrance is green, and the quality is poor; The fire power is too heavy, the caffeine is sublimated, the aromatic matter is volatilized, the polyphenols are further heat shrinked and oxidized, the cellulose of the leaf tissue cells is hardened or coached, the color of the tea soup is dark and dark, the fragrance is low, the taste is rough, and even the smell of fire burnt is poor.

After the above four looks, it is called looking at its color and distinguishing its quality. Therefore, experienced tea masters and tea lovers can distinguish the quality by looking at the appearance and color, and the grade can be judged by combining the color of the leaf base and the color of the soup.

The upstairs is talking about some of the main methods. In fact, the main thing is to drink more tea, and if you drink too much, your tongue will naturally help you distinguish it.