How to identify the grade and quality of tea

When buying tea, you can generally only ** the shape and color of dry tea, and smell the dry fragrance, which makes it more difficult to judge the quality of tea. Here is a rough introduction to the method of identifying dry tea.

1.Look at clarity. **Tea must not contain impurities. If you see more tea stems, petioles, and tea seeds in the sample tea, it means that the quality of this tea is poor, and it will not be too high. If the tea is sandy, grass leaves, bamboo and other impurities, it means that the quality of the tea is worse.

2.Look at the strips of tea. Different teas have different shapes, so before buying tea, you should know the basic shape of the tea you are buying, and compare it when you buy it, and the one that does not match is usually not the real tea.

In addition, look at the tightness, thickness, oblateness, and weight of the tea strips. The cord-like tea is tight and heavy, and the quality of fine and broken is poor; Bead-shaped tea requires a fine round and tight knot; Flat tea is required to be flat, smooth, and straight.

3.Look at the color. Different varieties of tea have different color characteristics, such as green tea, white tea, black tea, yellow tea, etc.

Maybe you can't remember what color characteristics each tea should have, but you must remember one thing: the color of normal tea leaves is relatively soft and bright, and the color of the tea leaves with pigments will look abnormal. The color of aged tea will appear dark.

For example, the pigmented Biluochun looks black, green, blue, and dark; The normal "Biluochun" tea leaves have small white fluff, and if it is a colored tea leaf, its fluff is also green.

4.Look at tenderness. The age and tenderness of tea are directly related to the quality of tea. Normally, the bud tip and white hao content are high in tenderness and good quality.

5.Smell the aroma.

Learn slowly, this is a science, see my post post.

Look at the dry tea. Overall: the cord is neat, the color is uniform, and there are no excessive debris impurities; The thickness is different, and the color difference is obvious.

Individual: tightly knotted, oily and shiny, natural color and lustre; The cords are coarse, dull, too bright, or particularly dry and lifeless. **The color is natural and pleasing to the eye, and counterfeit tea will have an unnatural feeling.

Smell the dry tea. The aroma is pure, and the penetrating power is the best; There is a strange smell, and the aroma is fluctuating. However, not all good teas will be very fragrant, especially old teas, and dry teas may not smell fragrant.

Here we have to distinguish the difference between a light aroma and a fluctuating aroma. To put it simply, it can not be fragrant, but it can't be messy.

Look at the lid. If you use a bowl to brew, pay attention to the foam when washing the tea, the foam is less, it will disperse quickly, and there are basically no impurities on the lid of the cup; There is a lot of foam but not disperse, and there are more impurities left on the lid of the cup. Good tea is taken seriously throughout the production and storage process, and this reason is very reasonable.

Smell the lid. First of all, there is no unpleasant smell when it is smelled, plus the aroma is rich and pure, and it will last for a long time after cooling; The hot smell has sour, astringent, burnt and other peculiar smells, and the aroma is mixed, and the one that does not last is the next.

Tea entrance. It is difficult to describe the taste of tea soup in a variety of ways, but there is one thing in common: the higher the degree of integration between tea and water, the better.

To borrow the mantra of tea lovers, "This tea makes the water delicious", this is the simplest but also the most difficult requirement to achieve. If this tea soup really pleases you, it must not be bad!

Aftertaste. The tea soup goes down the throat, and the real test of tea begins. The throat is smooth, the fragrance stays in the mouth and nasal cavity for a long time, and the tongue or mouth is strong and sweet; There is a burr feeling in the throat, the aroma is not as strong as the tea soup in the mouth, the tongue surface is astringent, and there seems to be a sticky feeling of a layer of plastic film in the mouth.

Look at the color of the soup. Pure and transparent is the best; The cloudy one is the next.

If the brewing technique is normal, then the change in the color of the soup during the whole tasting process can show the grade of the tea. The whole soup limb is empty and stable, and the one that gradually fades is the omen hunger; After a few landslides, the slope is very bad, and it is very intolerant of bubbles. For the rapid change in the quality of tea soup, we should be careful of the possibility of "relying on technology to improve the grade of raw materials".

Look at the bottom of the leaf. The bottom of the leaf is like a woman's **, and it can't hide secrets. This is a very deep science, and today I will only talk about a few of the simplest points.

Flexibility. A good leaf bottom should be relaxed, natural, soft and elastic (isn't it very similar to **?). Too stiff or too delicate is not a good thing. Gently knead it with your hands, and it is better to break it if it is not easy to knead than to break it when you pinch it.

The color is uniform. At a glance, the bottom of the leaf is a uniform color, and there is no obvious shade of top; Mottled, deep or shallow, be careful. If there are burns and red spots in the leaves, the production process is not good enough. There won't be much difference between the Ye Zhang brothers.

Luny. After controlling the water at the bottom of the leaf, let it dry naturally for a few minutes, and the dry surface must not be as good as the bottom of the leaf that is always oily.

Beginners want to effectively identify the grade of tea, the most important point is to ** its color, smell its smell, so that the source pants can be directly from the contact of the mu grinding, effectively crack the bucket to achieve the degree and effect of discrimination.

To be honest, if you have no experience in rock keys, it is difficult for you to distinguish the quality of tea, the quality of the tea, usually we say that fresh tea is definitely better than old tea, but this is limited to green tea and semi-fermented tea, if it is like black tea Pu'er tea oolong tea, it is not necessarily this way to distinguish, and for example, the quality of the grass leaves with a good appearance is more beautiful, it must be higher than the quality of the leaves are messy, but the tea leaves at the bottom of the finch jujube cherry root still have to talk about the quality of the tea, although some tea is not good, However, the work on frying may look good, but it may not taste good, so it is more normal to start from three aspects, and the perspective of distinguishing the quality of tea is real. To distinguish the quality of tea, it is still necessary to drink more and more products by yourself, and several kinds of tea are put together, and it is easier to distinguish the good from the bad when comparing them together.

Dry tea: neat, even, a small amount of crushed and impurities; The thickness is different, and the color difference is obvious.

Smell: the aroma is pure, and the penetrating power is the best; There is a strange smell, and the aroma is fluctuating.

Washed sleepy tea: less foam, and there are basically no impurities on the lid of the cup; There is a lot of foam but not disperse, and there are more impurities left on the lid of the cup.

Drinking tea: smooth throat, fragrance stays in the mouth and nasal cavity for a long time, and the tongue or mouth is strong and sweet; There is a burr sensation in the throat, the aroma is not as strong as when the tea soup is in the mouth, the tongue surface is astringent, and the mouth seems to have a sticky feeling of plastic film.

The color of the closed soup of the tea world: pure and transparent; The cloudy one is the next.

Flexibility: Gently knead it with your hands, and it is better to crush it than to crush it when you pinch it.

Glossy: After controlling the moisture, let it dry naturally for a few minutes, and the dry surface must not be as good as always keeping it oily.

1. How to judge the quality of tea?

2. What are the benefits of drinking tea?

The quality of tea can be judged according to the taste, quality, brand, color and color of tea. Because these aspects are very important for tea, we must pay attention to this aspect when buying tea.

When judging the quality of tea, generally look at the appearance, each tea has a specific shape, no matter what the shape, the general cord is tight, oily and shiny is better; Method 2: Smell the aroma and smell the aroma of dry tea. There are no specific judging criteria.

First of all, look at the color of the tea leaves, and the bright color is better. Secondly, smell the taste of the tea leaves, good tea leaves taste fragrant, and finally taste, good tea leaves are bitter.

1. First of all, we should look at the shape of the tea, the tea has loose tea, there is pressed tea, you know, the formed tea is mostly white tea and black tea, if the tea is loose tea. We can judge the dry tea according to its color and shape. Most of the green tea is yellow-green with emerald, and the black tea is mostly reddish-brown, and the type of tea can be basically judged according to the shape and color of the tea.

2. Look at the color of the soup, if it is not possible to judge according to the dry tea, we have to judge by the color of the tea soup, brew 3 grams of tea with a review cup for 5 minutes and then open the soup, observe the color of the tea soup, black tea is mostly red, green tea is mostly yellow-green, yellow tea is mostly yellow, white tea is mostly light yellow, and the tea soup needs a certain evaluation basis.

3. Smell the aroma, after reading the color of the tea soup, you can smell the aroma, and the aroma can be divided into cold smell, hot smell, warm smell, and can be judged according to the aroma of the tea soup. The freshness of white tea is its greatest characteristic. 4. After smelling the aroma, you need to taste the taste of the tea soup, taste the taste, the types of tea are different, the taste of the tea soup is different, or mellow, or strong, or peaceful, the taste of green tea is mostly fresh, black tea is mostly mellow, and white tea is mostly umami-based.

We can distinguish the type of tea according to the taste of the tea soup.

5. The last step is to look at the bottom of the leaf, pour the bottom of the leaf into the bottom of the leaf, and observe the size, age, color, crushing and other characteristics of the bottom of the leaf. The bottom of different tea leaves is also different, we can distinguish the type of tea according to the bottom of the tea leaves, and the softness and hardness of the bottom of the leaves can also reflect the processing of tea.

Questions. Okay, I'll take a look at it.

Look at the color first, the green tea should be dark green, and then smell it, there is no uncomfortable smell such as moldy and smelly, it should be chestnut fragrant. Finally, I soaked it to drink and see, the soup was green and yellow, and it was clear.

This depends on the shape and aroma of the dried tea leaves, as well as the color, aroma and taste of the brewed tea soup, the shape and aroma of the bottom of the leaves, and so on.

If you want to know more about tea, you can visit Beijing Yishu Tea Source Tea Brand Store.

Many people buy tea when they buy tea, they buy tea according to their favorite taste, but ignore the problem of tea dryness, today I will teach you a simple identification of tea dryness tips, I hope to help those, often buy tea friends.

Generally speaking, the color of green tea dry tea is dark green or emerald green, the soup color is yellow-green and bright, and the aroma is pleasant chestnut fragrance; 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 fragrance. Black tea is divided into broken tea and strip tea, the shape of black broken tea is good uniformity, the color is black brown and oily, the soup color is red and bright, the taste is strong and fresh, the strip black tea is tight and obvious in appearance, the soup color is red and bright, and the taste is strong and fresh.

Green tea is mainly colored with a shiny and uniform color, except for the green color of Longjing, the rest are frog skin color.

The more knotted the tea leaves, the better: because the more tender the tea leaves, the more knotted the strands can be kneaded.

It is better to have heavy body bones: because the young and tender tea cyanine has thick flesh and strong tea strips, while the leaves are thin and loose when the old leaves are old, and the general tea leaves are lighter and floating.

The cord should be complete, and the thickness and size are similar.

The drier the tea leaves and stems, the better. You can use two fingers to pinch the tea strips, if it can be ground into powder, it means that the tea is drier, and its moisture content is about 6 -7, which is a qualified standard. If it can not be ground into powder, it can only be ground into fine flakes, indicating that the tea has been hygroscopic, the dryness is insufficient, and its water content is often above 9, and it is not suitable to buy this kind of tea with high water content.

Look at the smile and answer the color:

Two views of the appearance: three smells of incense and spikes:

Four tea flavors: five pinching dry and wet:

Purchase of tea.

The appearance of dry tea is mainly viewed from five aspects, namely tenderness, strips, color, crushed and clarity.

1.Tenderness 2Cords.

3.Color 4Whole pieces.

5.Clarity is generous.

If you want to choose good tea, you must look at dry tea and open soup to try tea;

Dry tea mainly looks at the four points of evenness, cleanness, color and fragrance.

Uniformity: refers to the uniform shape of the strip and less broken tea (except for broken black tea);

Clean: means that the tea leaves should be clean and free of impurities;

Color: refers to the color should be bright and shiny (except for Pu'er aged tea);

Incense: It means that the aroma should be pure and not too strong.

The main owner of the soup and tea test asked Pei to look at the four points of color, fragrance, shape and taste.

Color: refers to the color of the soup to be translucent;

Fragrant: It means that the aroma of the tea soup should be pure, and it should not make people feel uncomfortable and miscellaneous;

Shape: refers to the shape of the tea brew can not be too broken and the leaves can not be opened, generally after the tea is picked and made, it is mostly a leaf and a bud, and it is best not to have old leaves.

Taste: It means that the taste of tea soup should be mellow, round and full. After drinking, there is a sweetness in the mouth and throat, and the retention time of the sweetness in the mouth should not be too short, and there is a feeling of fragrance in the teeth and cheeks.

I think the answer to your question, the celery preparations are out, they are all very good, the quality of the tea is indeed not to be seen by looking at it, my tea is bought on this **, "Ba Min Sanyun Tea Shop" bought disgusting, if you are interested, you can also go to the chain pin to see, hehe.

1. Look at the tenderness, color and evenness of the tea. Aroma uses the sense of smell to evaluate whether the aroma is pure and long-lasting. Smell several times to distinguish the intensity, strength and persistence of the aroma, as well as the presence of smoke, burnt, musty or other odors.

The color of the soup tea leaves is called the color of the soup when the contents of the tea are brewed with boiling water. The color of the soup is divided into shades, light and dark, and turbid.

2. It is better to have a bright color, pure and transparent, and no mixture; The soup is gray and cloudy. Black tea is preferably bright and red, and green tea is superior to tender green. After the taste tea is brewed with boiling water, most of the soluble active ingredients enter the tea soup to form a certain taste, and the taste is best when the temperature of the tea soup drops to about 50.

3. When tasting, contain a small amount of tea soup and taste it carefully with your tongue, so as to distinguish the intensity, strength, freshness, mellowness or bitterness of the taste. At the bottom of the leaves, observe the tenderness, color and uniformity of the tea leaves in the cup after brewing. You can also use your fingers to press to judge its softness, hardness, thickness and age.

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