Can tea tell if it s good or bad? How can you tell the difference?

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, light and heavy, and empty solidity 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.

1. Look at the dry tea.

Good tea leaves are not brewed before the dry tea is fat and even, tender and thick, without too much crumbs and impurities, if the thickness is different, the color is not very good, it may be a blend of tea. After looking at the overall dryness of the dry tea, if it is a little soft, it is best not to buy it, and then see whether the leaves of the tea are neat and tidy, whether there are a lot of tea stems, reeds, impurities, such are not the best tea. Finally, according to the shape of different varieties of tea dry tea, such as Wuyi rock tea, it is better to choose a cord that is fat, tight, even, and twisted.

2. Look at the tea soup.

After the tea leaves are brewed, different tea leaves will show different tea soup colors, but generally speaking, all good tea leaves will have a bright and shiny soup color. And if the brewing technique is correct, the grade of the tea can also be seen by observing the changes in the tea soup during the whole tasting process. The whole soup color is stable, gradually faded for the top, after a few flushes it suddenly fades, very resistant to brewing for the bottom, like this tea soup color changes sharply for the tea, may rely on the process to pull up the raw materials, drinking is not good for health.

3. Look at the bottom of the leaf.

The bottom of the leaf refers to what the tea leaves look like after brewing. After brewing, the tea absorbs water and soothes, and the leaves are placed in clean water to observe the flexibility of the leaves and whether the texture is soft. At a glance, the color of the entire leaf bottom is uniform, and if there are burned red spots on the leaves, the production process is not very good.

For example, the bottom of the leaves of Wuyi rock tea should be tough, and the leaves are "green leaves and red borders". After draining the bottom of the leaf, observe the dryness of the bottom of the leaf, and if it dries quickly after a few minutes, it is not as good as being wet, which is similar to the water-locking function of **.

2. Smell. 1. Smell the dry tea.

Judging according to the variety and fragrance of different tea leaves, such as green tea is fresh and fragrant, black tea is strong and pure, flower tea is fragrant, and oolong tea is rich and quiet.

2. Smell the brewed tea.

After the tea is brewed, the cup will be sent to the nose, smell the tea fragrance, if there is a lid, smell the cover fragrance and the face fragrance, first of all, there is no unpleasant smell when it is hot, plus the aroma is rich and pure, and the wall is good for a long time after cooling, if there is a sour, astringent, burnt and other peculiar smells when it is hot, the aroma is complex and not very good.

You can definitely see the good and the bad, the good tea is even bright and bright, very spiritual, and the bad tea is like an old person, losing its vitality, and there is clearly no soul of some tea.

Tea can be seen to be good or bad, from the shape of the tea **, generally the better tea color is brighter, and the color is also black, and there will be no impurities such as tea stems.

It can be seen that the good and bad, the selected good tea is generally no yellow old films, no tea stems, and no miscellaneous pieces. And the cord is knotted, tender, symmetrical in color and luster, and beautiful in shape.

Tea can be seen to be good or bad, and the quality of tea is judged mainly from the four flavors. 4 words to go. Fried green tea is yellow-green, and roasted green tea is emerald green.

The tea leaves are fresh and fragrant, tender and green, and smell a tea fragrance, and the tea leaves are darker in color and bitter in taste after a long time.

First of all, we must look at the color of the tea, the color should be distinct, and the color should be bright; Secondly, see if the tea leaves are dry enough and not sticky.

1. Look at the appearance: First of all, from the appearance, some good tea leaves have bright colors and uniform textures from the surface, and they will not be mixed with other things besides tea; There will be no broken leaves, and there will be blackening. If you see that this tea is black from the surface, and even the color and texture are very bad, it means that this tea is not good.

2. Look at the tea soup: drink the tea to be scalded first, after putting it in the tea set, you can judge according to the color of the tea, no matter what kind of tea, as long as the production standards are met, the quality is guaranteed, the tea soup brewed is clear and bright, and will not become turbid and dull without luster.

3. Smell the tea fragrance: good tea smells very fragrant, but it is not the kind of fragrance mixed with a lot of flavor, the tea smell is very natural, some smell the fragrance is very light, but it tastes very good, if you smell this batch or the smell of mold, it means that the tea has deteriorated.

4. Taste dry tea: When buying tea, if you can't taste it, you should taste the taste of dry tea, take a small amount of tea, put it in your mouth, chew it carefully, if there is bitterness in the mouth or even other flavors, it means that this tea is not very good.

5. Make a cup to taste: if conditions permit, make a cup to taste, buy tea to buy your favorite, if you make tea in the store, pay attention to the water temperature, the amount of tea, brewing time, etc.; Because some merchants in order to cover up the shortcomings of this tea, they will fake in the steps, brew a few more cups when tasting, and the good tea leaves are still fragrant after several brews. When tasting, don't swallow it in a hurry, leave it in your mouth for a while, and then swallow it little by little, let the tea turn in your mouth for a while, and see if the fragrance in your mouth is still there when you swallow it.

6. Look at the bottom of the tea: this observation is the residue of the brewing, from which you can see how the quality of the tea is, even if the good tea is blistered, the tea is still very neat, and at the same time, the tea is very easy to open in the process of brewing.