I have never known how to distinguish the quality of tea, if the tea sinks to the bottom of the cup,

Is it good or bad to make a cup of tea, and the tea leaves sink to the bottom of the cup? Floating on the upper layer is generally coarse old leaves, such tea is not good, sinking at the bottom of the cup is delicate tea, so judged, of course, sinking to the bottom of the cup is good tea.

However, this method cannot completely judge the quality of tea, and it is also necessary to look at the proportion of peak seedlings (thin, spiky cords made of young leaves). Generally, black tea is better with many buds, peaks and seedlings, and delicate leaves; The fried green of green tea is better with many peaks and seedlings, delicate leaves, and heavy fruit; It is better to have many buds and delicate leaves.

Color: Look at the color and luster of the tea leaves. The color of black tea is different from black, brown and gray; The color of green tea is tender green or emerald green, magenta green, green green, green yellow, and smooth and dry. Black tea is better with black run, and green tea is better with tender green and glossy.

Clarity: Mainly depends on whether the tea contains stems, ends or other non-tea impurities, and it is better to have no stems, ends and impurities.

In addition, you can also sniff whether the aroma of the tea is normal, whether there is smokeless, burnt, moldy, rancid, sour or other abnormal odors. The endoplasmic review includes the evaluation of aroma, taste, soup color and leaf base. Take a pinch of tea leaves, put them in a teacup, brew them with boiling water, and close the lid.

After 5 minutes, open the lid of the cup, smell the aroma in the cup first, then look at the color of the soup and taste the taste;

Finally, look at the tenderness, color and evenness of the tea leaves. 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.

1. First of all, we judge whether a tea has deteriorated or broken, you can observe the strips of dry tea, China's six major tea categories, each tea has its own characteristics, to see whether the dry orange Qi tea conforms to the dry tea characteristics of its tea, and then to see whether there is obvious mildew in the dry tea, whether the dry tea is soft and mildew. We can observe all of this.

2. Smell the tea fragrance, and the normal tea leaves without deterioration will have a tea fragrance, which is either light or strong. If it is not stored properly, mildew or the tea leaves adsorb peculiar smells, you can smell when you smell dry tea, whether there is a peculiar smell, musty smell and other bad smells. If there is a peculiar smell, it means that the tea has been spoiled, or it has adsorbed other peculiar smells, so it is not recommended to drink it again.

3. Tasting tea soup, tasting the taste of tea soup is the best way to judge whether a tea is spoiled, the body will not deceive people, whether the tea is bad, and you will know it by taking a sip of spoilage. Good tea soup can make people feel happy, if the more you drink, the more depressed you become, then there is no need to continue drinking. Even if the tea leaves have no peculiar smell and no signs of mold.

1. Tea mold: white hairs have grown on the tea group, or the surface of the tea cake is scattered with blurred white spots, which means that the tea has deteriorated.

2. Peculiar smell; No matter what kind of tea it is, as long as the production process is passed and stored properly, it smells natural and comfortable, but if the tea deteriorates, not only will the aroma be completely absent after brewing, but there will also be sour, rotten, mildew and other smells. Also, tea leaves are easy to absorb flavor, so you must avoid peculiar smells when storing, otherwise your tea may have a variety of flavors, such as perfume smell, oil smoke smell, camphor smell, fishy smell and so on.

3. Obvious discoloration; For example, green tea was originally a clear soup with green leaves, and if it was brewed with a dark or even reddish tea soup, there was no doubt that the tea had deteriorated; If the leaves turn dark brown, or potatoes, don't doubt that the tea has gone bad, and if the tea soup has become cloudy, don't doubt that the tea has gone bad. (This abnormal manifestation is except for raw pu and white tea).

4. Pinch it and make it soft; The optimal water content of tea is about 5%, if the water content exceeds 12%, it is easy to get damp and moldy. You can test it with this method: hold a handful of tea hard, there is a slight stinging feeling, the tea will not be broken, and there are fragments in the hand twist, if this is the case, then you can basically determine that the water content of the tea is more than 12%.