What are the characteristics of the appearance of good tea? Characteristics of good tea

<> the quality of tea, when there is no scientific instrument and method to identify, it can be evaluated by four aspects: color, aroma, taste and shape. These four aspects are used to evaluate the quality of tea, and it is usually identified by seeing, smelling, touching and tasting tea. That is, look at the appearance, color, smell the aroma, touch the bones, and open the soup to taste.

Color--- Different teas 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 gray and dark brown in color, the quality must be poor. 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. 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.

The taste --- or the taste of tea, 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.

<> appearance of dry tea, mainly from five aspects, namely tenderness, strips, color, crushed and clarity. 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.

The quality of tea is mainly identified from the four aspects of color, fragrance and shape, but for ordinary tea drinkers, when buying tea, they can generally only ** the shape and color of dry tea, 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. Summer tea --- refers to the hot summer weather of tea picked from early May to early July, and the new shoots and leaves of tea trees grow rapidly, so that the content of water extract that can dissolve tea soup is relatively reduced, especially the reduction of amino acids makes the taste and aroma of tea soup not as strong as spring tea, because the content of anthocyanins, caffeine and tea polyphenols with bitter and astringent taste is more than that of spring tea, which not only increases the color of purple buds and leaves, but also tastes more bitter.

<> appearance--- the quality of tea can be judged from the shape of the tea, because the quality of the tea is directly related to the fresh leaves picked by the tea, 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, the black broken tea particles are neat, the marked Maofeng tea buds are many, the buds are sharp 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.

Tea knowledge of different seasonsSpring tea --- refers to tea leaves harvested between late March and mid-May of the current year. The temperature in spring is moderate, the rainfall is abundant, and the tea tree has been recuperating for half a year in winter, so that the spring tea buds are plump, the color is emerald green, the leaf quality is soft, and it is rich in vitamins, especially amino acids. It not only makes the spring tea taste fresh and pleasant, but also has a pleasant aroma and is full of health care effects.

The tea soup brewed first of good tea is transparent and bright, and then the taste of the tea is slightly bitter, but it dissipates quickly, and it will not be bitter and astringent when drunk, and the tea brewed out of good tea should also have no peculiar smell and no water taste.

There are two situations in which tea has a peculiar smell: one is that there is a problem in the tea processing process and the process is improper, and the other is that there is a problem in the storage link, and the tea deteriorates or absorbs some external odors.

Water flavor refers to the separation of tea flavor and water taste, resulting in a light fishy smell. Good tea will not have tea separation, such as a good Longjing, even if the tea soup is like white water, it is also sweet and silky, light but not fishy.

Different processing technology will form different types of tea, the formation of tea quality of each tea depends on the coordination of processing processes, high-quality fresh leaf raw materials can only produce high-quality tea under excellent processing conditions.

The quality of the tea is good or bad.

It can be evaluated by four aspects: color, aroma, taste, and shape. Hongyitai's tea is very good, they have Shanghai Orchid Bamboo Shoot Tea, Yunnan Sansong Tea, China's first Zen Tea Qianlin Tea, etc., as well as Love Capsule Milk Tea, which is a century-old tea house in Shanghai, established in 1922, the World Expo Gold Award, Shanghai Intangible Cultural Heritage, a century-old brand, is the most expensive, and there is no way to buy.

1. Black tea: The color of dry tea and the brewed tea soup are mainly red, which can help gastrointestinal digestion and promote appetite.

2. Green tea: The color of the finished product and the brewed tea soup preserve the green style of fresh tea leaves, which has the effect of refreshing and refreshing the heart, clearing heat and relieving heat.

3. Oolong tea: contains more than 450 kinds of organic chemical components and more than 40 kinds of inorganic mineral elements, which has the best effect.

4. White tea: It has the quality characteristics of complete appearance buds, full of hair, fresh fragrance, yellow and green soup color, and light and sweet taste.

5. Yellow tea: The production of yellow tea is similar to green tea, but there is an additional stuffy process, which has the effect of refreshing the mind and eliminating fatigue.

6. Black tea: rich in vitamins and minerals, it can improve the intestinal microbial environment and has the function of smoothing the stomach and intestines.