How to taste tea and tell the quality of tea?

Tea tasting pays attention to the three procedures of tea review, tea viewing and tea tasting.

1. Tea review refers to the examination of tea leaves before making tea, and insiders can distinguish different types of green tea, black tea, flower tea, green tea (oolong tea), yellow tea, white tea, and dark tea at a glance. More elaborate can also be divided into "before the Ming", "before the rain", "Longjing", "Bird's tongue" and so on. What kind of tea is used with high temperature water, and the method of brewing, brewing, brewing, and boiling is different.

Second, the view of tea is to see the shape and color of tea. Once the tea is brewed, the shape will change greatly, and it will almost restore the original natural state of the tea, especially some famous teas, with high tenderness, buds and leaves, slim and graceful in the tea; Some of them are fat and strong, and the buds and leaves float up and down in the tea, like flags and guns. At this time, the tea soup will also slowly develop color with the movement of tea leaves, gradually from light to deep, due to the different types of tea and form green, yellow, red?

At this moment, looking at the shape of the tea and appreciating the color of the tea is very pleasing to the eye.

3. Tea tasting is not only to taste the soup but also to smell the tea fragrance. Smelling the tea aroma is first dry smelling, that is, smelling the unbrewed dried tea leaves. The aroma of tea can be divided into sweet, burnt, fragrant, etc., once the tea is brewed, its fragrance will overflow from the water, and you can smell the fragrance at this time.

There are more than 20 kinds of tea utensils for tea tasting, including teapots, tea seas, tea trays, saucers, tea lotuses, tea needles, teaspoons, tea dials, tea clips, tea drains, filters, pot pens, tea cups, and smelling cups, among which the smelling cups are specially used for smelling incense. After smelling the fragrance, hold the rim of the tea cup with your thumb and index finger, hold the bottom of the cup with your middle finger, and sip the tea three times, which is the "tea tasting".

The easiest thing is to distinguish from the color and fragrance, and the tea is the most afraid to compare. As soon as the good and the bad are compared, they all come out.

Tea. One sip is to drink three sips for the product, the first sip to the one-tenth of the cup is called the soup tea, the second sip to the eight-tenths, this is not to rush to swallow from the tip of the tongue to the throat to the time when you can't swallow it, the third sip to the last tenth is called unfinished.

In this way, after tasting three cups, you must have a cup of boiled water, which we call a blank appointment, at this time there will be a feeling that no tea is better than tea, and boiled water will be very sweet to drink.

Friends, you might as well try this is the most authentic method, and you can enjoy the bottom of the leaves after tasting.

The quality of tea is mainly through smelling the fragrance and tasting the taste. There are three ways to taste the rhyme, first smell its aroma, smell the aroma mainly to see whether it is pure or impure, whether it conforms to the characteristics of the tea itself.

Such as green tea fragrance, bean fragrance, etc., followed by tasting its taste, feel the mellowness, thickness, freshness and so on. Finally, taste the rhyme, feel the sweetness of the shengjin and the durability of the rhyme.

Chinese have been drinking tea for thousands of years, and tea is an important drink in life. The fragrance is light and elegant, and the deep beam is loved by people. Many people love tea, but they don't necessarily understand tea, especially when it comes to picking tea.

Dazzling oak cracks

Many people will have some tea leaves at home to serve to their guests. Nowadays, the tea market is dazzling, consumers don't know how to choose, and even step on the pit, spending ** money and not drinking good tea. In fact, as long as you identify the method, you can distinguish the quality of tea.

Look at the appearance of the tea first, the color of good tea is bright, uniform and unified.

There will be no tea planting, and there will be no debris and no blackening and mildew. If the color of the tea leaves you see is dim or even black, it must not be a good tea. Brew tea before drinking tea, and after the tea is brewed to the tea set, we can distinguish it according to the color of the tea.

Whether it is a famous tea or an ordinary tea, as long as it meets the production standards, the quality is good. The color of the soup will be clear and bright, and it will not be turbid and dull with impurities.

The quality of tea is mainly through three ways: smelling the fragrance, tasting the taste, and tasting the rhyme.

First of all, smell its aroma, smell the aroma mainly to see whether it is pure or impure, whether it conforms to the characteristics of the tea itself, such as green tea fragrance, bean fragrance, etc., followed by tasting its taste, feeling the mellowness, thickness and freshness of the taste, etc., and finally tasting the rhyme, feeling the sweetness of the shengjin and the durability of the rhyme.

Tea Introduction:

Tea leaves, commonly known as tea, generally include the leaves and buds of the tea tree. Also known as tea, 槚 (jiǎ), 茗, 荈 (chuǎn). Tea ingredients include catechins, cholesteenone, caffeine, inositol, folic acid, and pantothenic acid, which are beneficial to health.

Tea drink, made from tea leaves, is one of the three largest beverages in the world.

Tea originated in China, and tea was first used as a sacrifice. However, it was used as a vegetable by people in the late Spring and Autumn Period, developed into medicinal use in the middle of the Western Han Dynasty, and developed into a high-end drink for the court in the late Western Han Dynasty. The earliest remains of artificially planted tea were found at the Tianluo Mountain site in Yuyao, Zhejiang, which has a history of more than 6,000 years.

Tea drinking began in China. The leaves are leathery, oblong or oval, and can be soaked directly in boiling water, and are divided into six categories according to the variety and production method, as well as the shape of the product. According to the season, it can be divided into spring tea, summer tea, autumn tea, and winter tea.

It is reprocessed into a variety of wool tea or refined tea leaves to form re-added tea, including flower tea, pressed tea, extracted tea, medicinal health tea, tea food, tea-containing beverages, etc.

The above content reference: Encyclopedia - Tea.