How to identify the authenticity of Tieguanyin tea?

Tea evaluation is a comprehensive evaluation of six factors of tea shape, color, aroma, taste, soup color and leaf bottom through human senses (sight, smell, taste and touch). The evaluation method is a two-pronged process: "dry look" and "wet assessment of the endoplasm (flushing blisters)".

1. **Appearance: Mainly to observe the shape, color, uniformity and aroma of tea and rice of Tieguanyin. Where the appearance is fat, heavy, the color is sand green, and the aroma of dry tea (tea rice) is pure, this kind of tea, that is, the characteristics of Guanyin, are obviously the top tea, and the opposite is the inferior tea.

2. Wet evaluation quality: After the tea is brewed with boiling water, its aroma, soup color, taste and leaf bottom are identified.

1) Smell the aroma: first smell whether the aroma is prominent, and then distinguish the aroma between high and low, long, strong and weak, and dull. When smelling incense, a combination of hot, warm and cold smelling is used. Where the aroma is prominent, the aroma is high, and the fragrance is long, it is the top grade;Otherwise, it is a defective product.

2) Taste: Scoop an appropriate amount of tea soup into the mouth with a teaspoon (not too much), and suck and roll in the mouth through the tongue, so that the taste cells in each part of the mouth can make a comprehensive taste sense. Where the taste is mellow, mellow and refreshing, thick but not astringent, rich in the characteristics of the variety "charm", are the top grade;Otherwise, it is a defective product.

3) Look at the color of the soup: Look at the color of the tea soup, light and dark, turbidity, etc. Where the soup is orange and bright (referred to as mung bean soup) is the best grade;The turbid ones are defective.

4) Look at the bottom of the leaves: The tea leaves brewed with boiling water (called "leaf bottom", commonly known as "tea residue") are poured into a dish filled with clean water and the bottom of the leaves is observed. Where the bottom of the leaf is soft, yellow and bright, and "green pedicle green belly red border" is obvious, it is the best grade;Otherwise, it is a defective product.

How can we reduce the health hazards of tea and let the public drink tea with confidence?"First of all, law enforcement should be strengthened to severely punish all businesses that disrupt the order of the industry and violate laws and regulations;Secondly, tea production enterprises must have a conscience, and enterprises should operate according to standards and specifications. Shunsheng Tea reminds consumers to pay attention to the following three aspects of observation, it is not difficult to distinguish the authenticity:

Take a look at the dry tea. Green tea dry tea is green in color and has a certain brightness;The color of dried tea is dark and dark;Fragrant oolong tea such as Tieguanyin, dry tea color green, also has a certain brightness;Wuyi Rock Tea Dry Tea Wuliang;The color of Pu'er tea dry tea is dark brown and shiny. Two views of the soup color.

After the soup is opened, the color of the green tea soup is light green, and if the new tea is mixed with a large amount of old tea, the color will be yellow and dark; The color of the flower tea soup is yellow and bright; Fragrant oolong tea, Tieguanyin soup, yellow-green; Wuyi rock tea soup is yellow and reddish in color; The color of Pu'er tea soup is red wine. Three smells of the aroma. Whether it is dry tea or after opening the soup, green tea should not have any peculiar aroma; Flower tea should have a distinct jasmine fragrance, and now some flower teas are smoked with white orchids, which is not as good as jasmine tea; Fragrant oolong tea Tieguanyin should have a natural floral fragrance; The aroma of Wuyi rock tea is a unique high-fire aroma, that is, similar to the aroma of fried soybeans; The most typical aroma of Pu-erh tea is stale aroma, but it should never have a musty smell.

This article was written by Shunsheng Tea Industry.

I have been taught, but I found that most of the information on the Internet is the same, can you send some more detailed information to the majority of netizens?

Appearance: The appearance of Tieguanyin tea should be tightly knotted, dark green with yellow color, thick and shiny leaves. The appearance of fake Tieguanyin tea leaves may have irregular stripes or uneven color.

2.Aroma: The aroma of Tieguanyin tea should be fragrant and elegant, with osmanthus and fruity aromas. The aroma of fake Tieguanyin tea may have a peculiar smell or lack of aroma.

3.Taste: The taste of Tieguanyin tea should be mellow and sweet, with the characteristics of thick tea soup and long-lasting sweetness. The taste of fake Tieguanyin tea may be relatively light, or there may be a bad taste such as bitterness and astringency.

4.Soaking: After the Tieguanyin tea leaves are soaked, the tea soup should be orange-yellow, with the characteristics of clear and transparent. Fake Tieguanyin tea may have turbid tea soup or wrong color.

In short, distinguishing the authenticity of Tieguanyin tea requires comprehensive consideration of appearance, aroma, taste and brewing, and at the same time requires a certain amount of tasting experience and professional knowledge.

How to identify Tieguanyin

First: Dry tea is tightly knotted and the sound of throwing a cup is crisp for autumn tea

When identifying, take a little dry tea and throw it into the bowl, and make a crisp sound that is autumn tea, if the sound is dull, it should be summer tea. The reason is that the shape of authentic Tieguanyin autumn tea is tight, and it has the characteristics of thick, solid and heavy appearance, and the natural sound of throwing the cup is loud, while the appearance of the summer tea is loose and light, and the sound of throwing the cup is of course relatively dull.

Second: Dry tea is fresh green and shiny for autumn tea

The color and gloss of dry tea is also one of the more intuitive identification methods. Authentic Tieguanyin autumn tea, its dry tea color should be bright green, so it is not difficult to identify. Take a little dry tea under the light, if it is green and shiny, it is the beginning of autumn; If the color is dark and lacks gloss, it is generally summer tea.

However, if the tea leaves are the color of spring tea, that is, the color of black oil (like the color of persimmon frost), then it is not only a spring tea, but also of high quality. Zhengqiu tea.

Third: those with fresh fruit fragrance are autumn tea

After Anxi Tieguanyin autumn tea is brewed, the biggest feature of its smell is that it has the fragrance of fresh fruits and flowers, that is, the so-called fragrance. Based on this identification, if it does not have this odor characteristic, it can basically be determined that it is non-autumn tea. From the smell point of view, the biggest difference between Anxi Tieguanyin autumn tea and other seasonal tea is the easiest identification method for ordinary people to master.

If it is summer tea, the smell characteristics are mainly similar to fishy taste.

Fourth: the bottom of the leaf is soft for the autumn tea

Take out two or three pieces of tea that have been brewed several times, and look closely, if the bottom of the leaves is concave and soft, it can generally be identified as the Tieguanyin of the Middle Autumn; If the bottom of the leaf is stiff and rough, it can be judged that it is not the autumn Tieguanyin.

These four methods are more intuitive and easy to understand, you can choose a kind of test, you can also choose a variety of comprehensive tests, if the four methods are tried, all do not meet the above characteristics, that is, it can be judged that it is not Zhengqiu tea.

Therefore, "buying the right tea" is to first clarify the personality and taste of tea; The "right way" lies in the buyer's targeted selection of tea produced in the tea producing area that meets the requirements of his own personality and taste.

1. Distinguish from its appearance, only the tea made with Tieguanyin tea tree can be called Tieguanyin, and the finished tea made by Tieguanyin is curly, tightly knotted, heavy, and has a feeling of heavy bones like iron. Most of the fake teas on the market that pretend to be Tieguanyin have delicate buds and leaves, generally slender strips, or flattened, with no light and more cyan, and the black part is dark yellow or withered yellow.

2. Distinguish from its interior, that is, the brewed tea and the bottom of the brewed tea. Most of the fake tea of Tieguanyin has a peculiar smell, such as grass, yellow, and medicinal taste. However, due to the good fire power, some fake teas have no obvious peculiar smell, and most of the taste is sour and astringent, special-shaped sweet, bitter or medicinal taste.

3. The main vein of the real Tieguanyin tea is obvious, with reticulated side veins, and the branch veins do not shoot the edges, bending upwards in two-thirds of the way, connecting the upper vein, and the leaf veins bulge to form a wavy shape. The veins of Tieguanyin fake tea are generally radial until the edge, not forming a network, and the leaf veins are generally smooth.

4. The edges of Tieguanyin real tea are obviously jagged, while some fake teas have no jagged edges, but some have inconspicuous jagged edges.

5. The cuticle of the leaf epidermis of Tieguanyin real tea is relatively smooth. The cuticle of the false leaves is thin and rotten, making it easy to peel. The background color of Tieguanyin fake tea is yellow and white, withered yellow, and bluebird.

6. From the tea sample, only by the naked eye, it is difficult for ordinary people to see the difference between true and false, and the most reliable way to distinguish the variety is to drink to better distinguish the real Tieguanyin.

7. The basic principle of buying authentic Tieguanyin is to throw less leaves, flush more, and soak for a long time. In this way, the advantages and disadvantages of tea will be fully presented and can be seen at a glance.

True or false Tieguanyin: A good Tieguanyin tea is soybean-shaped or rice-grained or round, and the edge of the leaves is jagged after being soaked in boiling water. Because Tieguanyin is a semi-fermented tea (belonging to oolong tea), there is a fragrance when it is brewed, and the very good Tieguanyin is very tea-scented, the tea color is clear and yellow, and there is a faint bitter taste when you take a sip, but there is a sweet charm in the throat after that, and it lasts for a long time:

Tieguanyin has a heavy feeling in his hand, because each tea is strong and heavy, which matches its name; Satisfied with the adoption, thank you.

Tieguanyin tea is still true and fake? Brother Tea teaches you to distinguish, and I will give me 1 million hush money.

1. The first is to look, that is, to look at its appearance.

Hold the dry tea in your hand and inspect it to the light to see if the color of the tea is fresh, the color of winter tea should be emerald green, the spring tea is dark green, it is best to have sand green and white frost, if the tea is dry and gray and yellow, it is inferior. At the same time, pay attention to whether there are hidden red edges, which indicate that the fermentation is moderate, and those with small particles, oily and bright beads, and white green leaves are still the buds that are not fermented enough.

2. The second is to smell, that is, to smell its taste.

Holding dry tea, burying your head close to the tea leaves, inhaling three breaths, if the aroma continues or even gets stronger and stronger, it is a good tea, and the inferior one is not fragrant, and the one with green gas or miscellaneous flavor is inferior.

3. Touch again, that is, to see how the tea feels.

The soft hand grip of spherical tea is not dry enough, good tea shakes in the hand to feel weighty, too light the taste is thin, too heavy is easy to bitter; If the tip of the leaf has a prickly feeling, it is caused by the tea green is too tender or not enough greening"Stagnant water"phenomenon, it is easy to drink bitter.

4. There is also the sound of listening: the fine tea is tighter than the general tea, the leaf body is heavy, take a small amount of tea and put it into the teapot, you can hear the sound of "dangdang", the sound is crisp and crisp, and the voice is dumb.

5. Finally, it is brewed, that is, the soup is brewed.

This is also the most important step in the tea tasting. To try tea, you only need a porcelain cup, 5 grams of tea leaves, and 150 ml of boiling water to stand for 5 minutes. Then take a small tablespoon and pluck the tea leaves to see how the soup looks.

If it is turbid, it is not enough to fry green; If it is weak, it is not enough tender harvest and fermentation; If the leaves are charred and cracked, they are overfried. A good tea soup is bright and thick in color, depending on the variety and preparation method, from light yellow, honey yellow to golden yellow. Pick up the spoon and smell it, pay attention not to have the smell of grass green, the grass green taste is caused by the lack of rigor in making tea, the tea with the taste of grass green, once the amount of tea is increased, and then soaked for a long time, it will inevitably taste bitter and astringent, and the soup will become darker.

In addition, even if the tea soup is cooled, the aroma of good tea is still there.

It can be evaluated by four aspects: color, aroma, taste, and shape.

1) Different colors and lusters have different color characteristics. The roasted green in green tea should be yellow-green, the roasted green should be dark green, the steamed green should be emerald green, and the longjing should be slightly beige in the bright green; If the green tea is dark and dark brown, the quality is not good. The vapor color of green tea should be light green or yellow-green, clear and bright; If it is dark yellow or cloudy, it is not a good tea.

Black tea should be black and oily, the soup color is red and bright, some high-grade gongfu black tea, its tea soup can form a yellow oil ring around the teacup, commonly known as "gold circle"; If the soup is dull and turbid, it must be inferior black tea. Oolong tea is better in color and brown and shiny. (2) Aroma: All kinds of tea have their own fragrance, such as green tea with fragrance, high-grade green tea with orchid fragrance, chestnut fragrance, etc., black tea with fragrance and sweet fragrance or floral fragrance; Oolong tea set ripe peach fragrance and so on.

If the aroma is low, it is determined to be inferior tea; The stale is aged tea; Those with mildew and other peculiar smells are spoiled tea. It is Kuding tea, which also smells with a natural aroma. Flower tea attracts tea customers with its strong aroma.

3) The taste is also called the taste of tea, and the taste of tea itself is composed of bitter, astringent, sweet, fresh, sour and other components. The proportion of its ingredients is appropriate, the taste is fresh and mellow, at the same time, different types of tea, the taste is not the same, the first taste of high-quality green tea has its bitter feeling, but the aftertaste is strong and mellow, so that the tongue is relished; Coarse and inferior tea is light and tasteless, and even astringent and numb. The taste of high-quality black tea is strong, strong and fresh; Low-grade black teas are bland and tasteless.

Kuding tea is very bitter in the mouth, but it has a sweet aftertaste after drinking. (4) The shape can judge the quality of tea from the shape of the tea, because the quality of the tea is directly related to the fresh leaves of the tea picking, and it is also related to the making of tea, which is reflected in the shape of the tea. For example, good Longjing tea has a light, flat, straight appearance, and resembles a bowl nail; Good pearl tea, the particles are round and tight, uniform; Good work, the black tea strips are tight, and the black broken tea particles are neat and uniform; Good Maofeng tea buds are many, bud dew and so on.

If the cords are loose, the particles are loose, the leaf surface is rough, and the body bones are light, it is not a good tea.