How to tell if oolong tea is good and bad?

Identification of oolong tea.

Oolong tea is made of fresh leaves through withering, greening, killing, rolling and drying, with the quality characteristics of black tea and green tea, the soup color is golden, the aroma and taste have both the freshness of green tea and the glycol of black tea, and the bottom of the leaves is green leaves with red borders.

1. Don't buy "three no packaging".

At present, there are often no manufacturers, no production date, no shelf life of oolong tea on the market, this kind of tea even if the appearance of the packaging is bright and don't buy, because this kind of tea is generally not through a strict and hygienic processing process, the quality is not ***, and because there is no manufacturer, if there is a quality problem, consumers have no way to complain, can only suffer dumb losses.

Second, not all fragrances are all natural.

Consumers always think that all fragrant oolong tea is pure natural and pollution-free, which is a big misunderstanding, the fragrant type is not unprocessed, on the contrary, the quality and safety of the fragrant oolong tea are strictly processed. Directly from the production area to the tea shop, without strict production and processing, directly packaged tea is very unhygienic and very unsafe. The scented tea leaves smell floral and fruity rather than grassy.

3. Look, color, smell and taste.

A good oolong tea has the following characteristics:

Appearance: The shape should be even, and the clarity should be good.

Color: The tea leaves with green and oily sand are better.

Smell: The aroma should be pure, not grassy, and the unique floral and fruity aroma of oolong tea.

Taste: Sweet and mellow, soaked in water for a long time.

Characteristics of high-quality oolong tea:

1) Appearance: Tieguanyin tea strips are strong and heavy, slightly rounded; The daffodil tea strips are fat, tightly knotted, with twisted strips; The oolong tea strips are strong, fat, and curly.

2) Color: Oolong tea color is sandy, green and black or green and oily.

3) Aroma: Oolong tea has a floral aroma.

4) Soup color: Oolong tea soup color is orange or golden, clear and bright.

5) Taste: The tea soup is mellow, fresh and flexible.

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

Characteristics of low-quality oolong tea:

1) Appearance: The cord is coarse and loose, and it is light and floating.

2) Color: dark brown, brown, red, iron, dry red.

3) Aroma: smoky, burnt or grassy and other peculiar smells.

4) Soup color: The soup color is blue, red and dark, and turbid.

5) Taste: The tea soup is faint and even bitter and astringent.

6) Leaf bottom: dark green in the green area, dark red in the red area.

Identifying 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.

First take two tea leaves and put them in your mouth to feel that the taste of the tea should be light, and then put a little into the teacup to brew... Cover it with a lid and pick it up twice and put it on your nose to smell! (It should have a refreshing sense of fragrance) that is a good tea.

Oolong tea, first of all, depends on the category of purchase. Generally, there are four major categories:

Northern Fujian oolong, southern Fujian oolong, Guangdong oolong, Taiwan oolong.

Among them, the easier one is Taiwan oolong, and the top tea made by Taiwanese people is the best that is easier to distinguish ......

The representative of the northern Fujian oolong is the big red robe, narcissus, cinnamon, water golden turtle, iron arhat, etc., and the representative of the southern Fujian oolong is Tieguanyin, **gui, hairy crab, Benshan and so on.

Guangdong oolong is a phoenix single fir.

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.

Oolong tea is a representative of Chinese tea, a semi-fermented tea characterized by a transparent amber tea juice. But in fact, oolong tea is just a general term, and there are many different categories of tea that can be subdivided. For example:

Narcissus, Huangdan (**Gui), Benshan, Hairy Crab, Wuyi Rock Tea, Frozen Oolong, Narcissus, Cinnamon, Qilan, Luohan Agarwood, Phoenix Single Fir, Phoenix Narcissus, Lingtou Single Fir, Color Species, etc., as well as Tieguanyin suitable for seafood and so on.

There are many shapes, according to the different varieties of tea trees and the production process, there are strips, granular, round like pearls, and the good Tieguanyin is like a dragonfly's head.

Oolong tea semi-fermented tea, represented by Tieguanyin and Da Hong Pao. Let's make it clear.

Oolong tea, as a special famous tea in China, has been confirmed by modern scientific research at home and abroad, in addition to the general tea has a refreshing and beneficial thinking, fatigue, diuretic, antipyretic and anti-inflammatory, detoxification and disease prevention, food and greasy, bodybuilding and other health care functions, but also outstanding in the prevention of cancer, blood lipids, anti-aging and other special effects.