How to distinguish the big red robe? How to distinguish the good from the bad of the big red robe

Look: Look at the shape of the tea: Da Hong Pao is the representative of the most traditional oolong tea in Wuyi Mountain, which can be said to be the birthplace of oolong tea (well documented).

Oolong tea is named after the black dragon shape, so it is called oolong, so the big red robe must be a black dragon-shaped single-leaf strip shaped tea, if it is other shapes, it can be determined as a non-big red robe.

Teach you how to distinguish the authenticity of the big red robe <>

Wen: Fujian Oolong has the South Oolong (Tieguanyin) and the North Oolong (Wuyi Rock Tea) said: Da Hong Pao is the representative of the North Oolong

It is the endorsement of traditional tea, belongs to ripe fragrant tea, the fire is relatively sufficient, the first smell of tea has the natural dry fragrance of charcoal tea and tea, the fire fragrance is sufficient, there should be no other miscellaneous taste, some people say that Da Hong Pao has an obvious osmanthus fragrance, this is a wrong statement, the aroma is too obvious tea is not Da Hong Pao, Da Hong Pao is named after water rhyme since ancient times, not named after incense.

Tasting: Drinking Da Hong Pao is to brew with boiling water above 95 degrees, the soup color of Da Hong Pao is brownish-yellow, the soup color is translucent, and it is heavier. This has to do with the cultivation of tea.

The entrance is slightly bitter and the aftertaste is full, heavy charm and sweetness, but it must not be very sweet in the mouth. There is no bitterness and astringency after a long brew, and it can be brewed many times, and it is said that there are ten bubbles with aftertaste.

Step 1: First of all, when making tea, first scald the bottom of the cup with boiling water, and then put the tea leaves, which is also a step in the tea art of Wuyi rock tea, and then gently shake it from side to side, and then smell the fragrance, good tea, the aroma must be enough, but it is not the kind of greasy Xiangha.

Step 2: Start brewing tea at 98 degrees, at this time you must pay attention to see if the soup color is uniform, and the average quality of tea sometimes has obvious separation color, which can also be used to distinguish black tea. <>

Step 3: Look at the color of the soup, good tea leaves, the color is uniform and clear, there are no impurities, and it feels very bright.

Step 4: Now is the beginning of the tea, it is normal for the tea to be a little bitter, but it can not last, it is generally gone soon after the entrance, how to enter the mouth soon after the bitter, astringent, indicating that the tea is not very good. Then look at whether your cheeks are very empty, that is to say, whether the cheeks are hypnotized, and the space in Jue's mouth is slowly getting bigger, if there is, it means that the tea is very good.

Then there is the sweetness, and the good tea leaves are sweet and long-lasting.

Step 5: Look at the bubble resistance of the tea, good tea can really reach more than 10 bubbles and is full of charm, and the color basically does not change much. Otherwise, just look at the first three bubbles, and the good ones are basically the same color.

Step 6: Look at the tea leaves at the bottom of the cup, the well-made Dahongpao tea leaves, the cords are very lively, like noodles, soft. And the color is very uniform, and the size is about the same size.

That's pretty much what I feel, to be honest, if I'm not in Wuyi Mountain and I'm not familiar with it, I generally can't drink good tea, I'm very happy, basically I drink good tea every day, and the most expensive is a brew of more than 100 tea, haha. If you want to drink good tea, you can join our club, and you are welcome to the Shanshui Club.

Take you into what kind of tea does the big red robe belong to, the ** of the big red robe, and the big red robe distinguishes the good from the bad.

It has been more than three years since I came to Wuyi Mountain, and I have drunk Wuyi Mountain tea for almost three years, including Wuyi Rock Tea, Da Hong Pao, Zhengshan Xiaozhong, Jin Junmei, etc., from the beginning I just drank and played, and now I have learned to taste tea, learn to distinguish the grade of Da Hong Pao, and I have also learned the tea culture of Wuyi Mountain in drinking tea, I know what kind of tea Da Hong Pao is, and I also understand the efficacy and role of Da Hong Pao, and I know what to pay attention to when making tea? So, today, with the help of this article, I will tell you about my own understanding of the big red robe of Wuyi Mountain.

What is Big Red Robe? When I first came to Wuyi Mountain, I always thought that Da Hong Pao was a kind of tea, and it was also a kind of tea tree, and there was such a kind of tea, just like Tieguanyin, but with the passage of time, the in-depth understanding of tea, it turned out that Da Hong Pao was just a general term for Wuyi Mountain rock tea, which did not have a real Da Hong Pao This kind of tea, just like Wuyi Mountain, came to Wuyi Mountain to study, and after I went back, everyone asked me if I had climbed Wuyi Mountain? Is Wuyi Mountain high?

It's funny to think about it now. In fact, Wuyi Mountain is not a real mountain, in fact, this area is called Wuyi Mountain, and the same is true of Da Hong Pao. Da Hong Pao just has a beautiful legend, there are a few old trees there, and the big red robe in the market now is said to be the descendants of Da Hong Pao, that is, asexual breeding, most of them are mixed with Da Hong Pao.

The big red robe includes: narcissus, meat hanging, Qilan and so on.

What kind of tea does Da Hong Pao belong to? I can tell you for sure that Da Hong Pao is Wuyi rock tea. Nope.

Then let's talk about the efficacy of Da Hong Pao, in fact, the efficacy of tea is almost the same, so there is nothing to say, that is, Wuyi Rock Tea is Da Hong Pao has an additional function of nourishing the stomach, suitable for the elderly to drink more, will not hurt the stomach, but also in moderation, it varies from person to person.

Now let's talk about the ** of the big red robe, which is also a question that most people are concerned about, because the big red robe market is hyped, so everyone thinks how expensive the big red robe is, so that they dare not get involved. In fact, generally we drink the big red robe, you can be about three hundred, almost on the line, we don't go to the pursuit of quality is too good, good big red robe that feels, it's really delicious, no matter the soup color, fragrance, strip, are first-class, I'll tell you how to see the quality of the big red robe. From the good tea I drank in Wuyi Mountain, the most expensive Da Hong Pao is about 3,000, so the tea leaves that are too high may be inflated, and it is also possible that the quality is really hard enough, which needs to be identified by everyone.

The most important part is to tell you how to taste tea and distinguish the quality of the big red robe.

Wuyi Mountain is a national nature reserve, surrounded by clouds and mist all day long, with stacked peaks and peaks, fertile red soil, clear and moist streams, and it is also the "paradise of birds", "the kingdom of snakes" and "the world of insects" to nourish the tender quality of tea and onions.

Look at the shape. The cord is tightly knotted, even, fat and round, and the color is black and moist, which is the standard characteristics of good tea. If the thickness of the cord is uneven, the color is gray-black, gray-brown or there is too much broken tea residue in the absence of cherry blossoms, it is inferior tea.

Smell it. The aroma is refreshing, take a deep breath after inhaling, and if you can smell the faint aroma, it is the best quality. Ripe tea, with fruity and creamy aromas; The fragrance type of tea is characterized by floral and peach aromas.

If the aroma is too mixed, or some very pungent and strong aromas, it is obviously some bad tea.

Look at the color of the soup. The taste is mellow, the "rock rhyme" is significant, the aroma is mellow and lasting, the soup color is orange and red, and the aftertaste at the bottom of the cup indicates that the fermentation of this product is suitable, and the tea soup is fresh. If the color is black and dark, it means that it is not a good tea.

Taste it. Taste is the deepest and most direct way to understand a tea, and the reason why there are so many tea evaluators is the most important reason.

Sip slowly, take a sip, the taste is smooth, the taste is mellow, the aroma is pure and clear, and the bottom of the cup has an aftertaste. In addition, if Da Hong Pao is bitter and sweet when it is first entered, if it is very sweet when it is just entered, it is not a good tea for Fu Song.

Look at the bottom of the leaves. After the bottom of the leaf is relaxed, it is thick and moist, like silk, its color is full and even, and the color is reddish-brown. The original leaves of the high mountains are full of inner quality, and there is still a pleasant orchid aroma when you smell it, which is evocative.

If the bottom of the leaf is light and hard, and the color is black brown and gray-brown, it means that it is not a good tea.

Compare**. The big red robe is uneven on the market, and there is even a single-digit free shipping, but a good big red robe is extremely precious due to the scarcity of raw materials, so it is generally not too low, at least hundreds of yuan a catty, if it is too cheap, then you should pay attention to it!

The effect of the big red robe.

As a rock tea, Da Hong Pao not only has the effects of rock tea to eliminate oil and greasy, diuretic and detoxify, but also has the functions of removing bad breath, protecting teeth, anti-oxidation, and delaying aging.

The dry tea of Da Hong Pao has a uniform appearance, high tenderness, tight and strong strips or granules, slightly twisted, consistent thickness, and high quality in color and luster. The color of aged tea is grayish-brown. The strip-shaped tea strips are loose, the leaf veins are prominent, the leaf surface is thick and old, the color is different, the body bones are light and floating, and there are many broken teas; Granular tea pine brewing, different sizes, color and color flowers, are secondary.

Smell the big red robe and distinguish whether the aroma of tea is pure, high and low, and long. The aroma is high and long-lasting, the fragrance is high but not long-lasting, the quality of low and short fragrance is poor, and the quality of smoke, burnt, acid, rancid, moldy, stuffy and peculiar smell is the worst. The ripe fragrance type of Da Hong Pao is dominated by fruit and cream, and the fragrance type of Da Hong Pao is dominated by floral and peach aromas.

After brewing, the taste of the tea soup is thick and light, strong and weak, mellow and astringent, sweet and bitter, refreshing and stagnant, as well as burnt, smoky, rancid, sour and other peculiar smells. After the tea soup is entered, it is better to be mellow, sweet, smooth, and sweet aftertaste, and it is inferior to have bitter, astringent, numb, sour and other tastes. The number of brews is usually around eight bubbles, and more than eight brews are better.

The color of the soup is mainly identified from the depth, brightness and darkness of the tea soup, and the turbidity. High-quality Da Hong Pao, after brewing, the tea soup is dark orange-yellow, clear and gorgeous, with consistent luster, clear but not turbid. Big red robe'The color of the soup must be tasted before the taste is identified, and the tea soup is reduced, and the capacity of each bowl is different, which will cause the color of the soup in the bowl to become different.

The bottom of the leaves of the big red robe is tender green, yellow-green, bright for the high quality, dark green for the poor, dark green, green for the second, the most taboo red stem red leaves, disease and insect spots, scorched leaves, etc. The bottom of the leaf has a soft feeling, and it is flat and volatile, which is good tenderness; The tenderness of the leaf surface is better when it is smooth and shiny, and the tenderness is worse if it is rough and wrinkled. In addition, the bottom of the leaf is also soft and bright, and the red edge is obvious.

Through the appearance, aroma, taste, leaf bottom, especially the special "rock bone flower fragrance" of Da Hong Pao is the key to distinguish good from bad. Through the meticulous tasting process, we can understand the quality level of Da Hong Pao, and in the process, we can also gain a lot of subtle changes about the tea, which is very fun.

1. One of the ways to distinguish the big red robe - look at the appearance of the dry evaluation.

2. Dry evaluation of the appearance is a way to buy a big red robe. Breathe the aroma of tea deeply, where the aroma is high and the smell is positive, it is inevitable that the high-quality tea; Where the aroma is low and the smell is not right, it is a coarse and good spring tea, or an inferior tea.

3. Look at the color of the tea, such as sensibilities, tenderness, cords, thickness, and crushing. Where the color is uniform, the tenderness is high, the cords or particles are compact, the thickness is consistent, and the broken tea is less, it is the best tea friend's bright leaves.

4. If the strip-shaped tea strips are loose, the leaf veins are prominent, the leaf surface is thick and old, the color is different, the body bones are light and floating, and there are many pieces, ends and old leaves; Round pine particles, different sizes, color and flowers, are not good tea.