How to distinguish the quality of tea, how to distinguish the quality of tea

First of all, green tea first depends on whether the color of the tea leaves is green (not excluding some black-hearted vendors who have added pigments), the better the green tea brewed by the green tea, the more green the tea soup brewed during the period, there are tea velvet floating in the cup, the taste is fragrant and elegant, there is no excess miscellaneous taste, the better the green tea taste, the more fragrant the taste in the mouth, and the aftertaste is sweet.

Color, fragrance, color of the water that bubbles out.

There are many types of tea, and the taste is also different, how to distinguish the quality of tea, can be easily identified according to the following methods.

Look at the evenness. The size and length of the tea are relatively uniform and neat.

Look at clarity. The clarity of tea refers to the amount of impurities in the tea leaves. **Tea is generally not allowed to contain any impurities, and by-product tea cannot contain non-tea impurities. For example, high-quality flower tea does not contain stems, slices, ends, etc., while inferior tea leaves are more or less present.

Look at the color. Green tea is green and shiny, containing more white hair, and the quality of withered yellow or dark brown is poor; The quality of black tea is good for black color and orange-yellow tooth tip, followed by dark red, and poor quality for dry brown or gray-brown; The quality of flower tea is good with pure green and oily quality.

Look at the bars. Tight and heavy, coarse and loose, fine and broken poor quality.

Smell the aroma of dry tea. The richer the aroma of the tea, the better, but no matter what kind of tea it is, there should be no smoky, pesticide, musty, and rancid tastes. Green tea is characterized by its fragrance, and its quality with an astringent smell is poor; Black tea with a sweet aroma is ***, and the quality of black tea with a sour rancid atmosphere is poor.

Flower tea not only has the fragrance of green tea, but also has the fragrance of flowers that flower tea varieties should have.

Brewing water tasting. Step 1: Smell the aroma.

Generally fresh, strong and long-lasting tea***. Step 2: Look at the color of the soup.

The soup color of black tea is preferably red and bright; The soup color of green tea is preferably turquoise and clear; Oolong tea is preferably orange or golden and bright; Flower tea is preferably light yellow and bright. Step 3: Taste.

Black tea is preferably mellow and sweet; Green tea first feels astringent, and then turns sweet; Oolong tea has the sweet and mellow feeling of red and green tea; The taste of flower tea is obvious due to the aroma of flowers, and the taste is refreshing. The last step: look at the bottom of the leaf.

The bottom of the leaves of black tea is copper-red, distinct, and uniform; Green tea and flower tea are green, yellow-green, bright and consistent in quality.

Generally speaking, the quality of tea is composed of four factors: color, aroma, taste and shape.

First, look at the appearance.

First, hold a handful of tea leaves in both hands, place them on the tip of your nose, and inhale the aroma of the tea leaves deeply. One is to see if it has the aroma of ripe chestnut; the second is to distinguish the level of aroma; The third is the purity of smelling the aroma, where the aroma is high and the smell is positive, it must be high-quality tea.

Secondly, grab a handful of tea leaves and spread them on white paper to see the color, tenderness, cords, and thickness of the dry tea. Where the color is uniform, the tenderness is high, the cord is tight, the thickness is consistent, and the broken tea is less is the best tea.

Second, wet to see the essence.

Wet look, is the soup review. Boiling soup is commonly known as making tea or making tea. Generally, take 3 5 grams of tea leaves, put them in a white porcelain cup, and then pour about 200 ml of boiling water on them. After opening the soup, you should smell the aroma first, then look at the color of the soup, taste the taste first, and then evaluate the bottom of the leaves.

1) Smell the aroma.

After the tea is brewed in the cup, the tea soup is poured out immediately, the teacup is sent to the nose end with the bottom of the leaf together, and the smell of the tea is pure and pure, so that people have a sense of relaxation and happiness, it can be regarded as a good tea.

2) Look at the color of the soup.

Look at the color of the soup should be carried out in a timely manner. Generally, after 3 to 5 minutes of tea brewing, pour out the tea soup in the cup into another bowl, and immediately before and after smelling the aroma. For all the high-quality teas, the soup color should be light green or yellow-green, and it is required to be clear but not turbid, bright and clear.

3) Taste.

Taste is distinguished by the human taste organ. It is generally believed that green tea tea soup is rich and refreshing, and it is a high-grade green tea; If it is bland and astringent, it is mostly coarse old green tea.

4) Evaluate the bottom of the leaf.

Evaluate the bottom of the leaves left after the tea is brewed to remove the soup, look at the old and tender, broken, color, homogeneity, soft and hard etc., to determine the quality of the priority, and at the same time, we should also pay attention to whether there are other adulterations.

The quality of tea is mainly identified from four aspects: color, fragrance, taste 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. The appearance of dry tea is mainly viewed from five aspects, namely tenderness, strips, color, crushed and clarity.

1.Tenderness Tenderness is the basic factor that determines the quality, the so-called "dry look at the shape, wet look at the bottom of the leaf", refers to the tenderness.

2.Strip rope is a certain shape and specification of various types of tea, such as fried green strips, bead tea round, Longjing flat, red broken tea granules and so on. Generally, the long strip tea is elastic, straight, strong, thin, round and flat, light and heavy; Round tea looks at the tightness, uniformity, light and heavy, and empty solidity of the particles;

3.Color The color of tea is closely related to the tenderness of raw materials and processing technology. All kinds of tea have certain color requirements, such as black tea black oily, green tea emerald green, oolong tea green brown, black tea black oil, etc.

4.Whole crushing is the shape and degree of crushing of the tea, which is better to be even, and then to be broken.

5.Clarity mainly depends on whether the tea leaves are mixed with tea chips, tea stems, tea powder, tea seeds and the amount of bamboo chips, wood chips, lime, sediment and other inclusions mixed in the production process. Tea with good clarity without any inclusions.

In addition, it can also be identified by the dry aroma of the tea. No matter what kind of tea you have, you can't have a peculiar smell. Each tea has a specific aroma, dry and wet aroma are also different, according to the specific situation, green gas, smoky smell and ripe stuffy taste are not desirable.

The above text is only a very general introduction. The easiest thing to judge the quality of tea is the taste, aroma and color of the leaf tea soup after brewing. So if allowed, try to try it after brewing it when buying tea.

One look: look at the shape and color of the tea. The color of good tea leaves is basically emerald green, and the bar shape of the bud head is relatively uniform. In addition, special attention should be paid to whether there are old or dead leaves in the tea, if there are, the quality of the tea is average.

Second smell: If the tea looks good, then you can pick it up and smell it. Generally, good tea leaves will smell a pungent fragrance; Poor quality tea leaves will smell musty, as if they have been stewed.

Three bubbles: Although the tea leaves on the market now look good in color, it is possible that some chemical raw materials have been added during the production process. Therefore, when buying tea, consumers had better brew it and taste it.

Under normal circumstances, the tea brewed with good tea leaves is very clear, and the opposite is cloudy. Of course, it is also necessary for consumers to taste the tea after brewing it. If the tea you drink is refreshing and moistens your throat and leaves a fragrance on your lips and teeth, then you are generally buying good tea.

On the contrary, if you drink it bitter and numb in your mouth, it is likely to be summer tea, and the quality will not be too good.

Identification of real and fake tea.

1) Look at the physical features.

The new tea leaves are tender green, the old tea leaves are dark green, the leaf margin is jagged, there are 16 32 pairs of teeth, the leaf end is concave, its young stalk is oblate, the back of the leaf has white hairs, the shape is tight and thin, the delicate tea leaves contain tendons, the color is yellow-green, clean and uniform, and the flowers are yellow-white; Fake tea leaves do not have the above obvious characteristics, the color is sluggish, and the color of the bottom of the leaves is neither as red and bright as black tea, nor as green as green tea.

2) Fire identification.

Take a few pieces of tea leaves, ignite and burn them with fire, the real tea leaves are fragrant, pinch the ashes with your fingers and smell them, you can also smell the fragrance of tea; Fake tea leaves only have a peculiar smell and no tea fragrance. It can also be compared with ** tea and tea to be identified at the same time.

3) Bubble identification.

Grab a handful of tea leaves to be identified and real tea leaves, brew them twice with boiling water, open the soup and look carefully, and brew for 10 minutes each time. After the leaves are fully soaked, they are placed in two white porcelain water plates, and the characteristics of leaf shape, leaf veins, and serrations are carefully soaked. True tea has obvious reticulated leaf veins, the main vein directly shoots at the apex, and the lateral veins extend to the leaf margin 2 3 and then bend upward, which is arc-shaped and united with the upper branch veins.

There are white hairs on the back of the leaf, the edge of the leaf is prominently serrate, and the base is sparsely serrate. The leaf veins of fake tea are not obvious, and the general side veins are directly on the edge, and some have white hairs on both sides, and the leaf edges are serrated or coarse.

Many people buy tea when they buy tea, they buy tea according to their favorite taste, but ignore the problem of tea dryness, today I will teach you a simple identification of tea dryness tips, I hope to help those, often buy tea friends.

Smell with your nose.

Really good tea.

It doesn't smell too much.

The taste is only after soaking in water.

After brewing, look at the color of the tea.

Every tea is different, what kind of tea do you want to make clear?

1. Appearance, the color of good quality tea is bright, uniform and unified, and the color of poor quality tea is dull and black, fine and untidy;

It looks fresh.

2. Tea aroma, the aroma of good quality tea is fresh and fragrant after brewing, and the aroma of poor quality tea is pungent and unpleasant after brewing;

It smells fresh and fragrant.

3. Tea soup, the tea soup is clear and bright after brewing with good quality tea, and the tea soup is turbid and dull after brewing with poor quality tea.

It can be evaluated by four aspects: color, aroma, taste, and shape.

1) Different colors and lusters 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 dark and dark brown, the quality is not good. 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. (2) 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.

3) The taste is also called the taste of tea, and 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. 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. (4) The shape can judge the quality of tea from the shape of the tea, because the quality of the tea is directly related to the fresh leaves of the tea picking, 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, and the black broken tea particles are neat and uniform; Good Maofeng tea buds are many, bud 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.

Distinguish the advantages and disadvantages of tea in one word. Introduction to Chajin: There is tea with color, there is astringency is tea, and the taste is good tea.

The clear tea and fruit points eaten by the Taoists, the coarse tea and light rice eaten by the common people, and the strange fragrance and unclear taste are coarse tea!

1. All kinds of tea have different shapes. For example, the frozen top tea is hemispherical, Tieguanyin is the global shape, the Wenshan Baochong tea is strip-shaped, and the Longjing is flake-shaped.

2. The color of the tea is mainly bright with oily color and uniform color, except for the green color of Longjing, the rest are frog skin color.

3. The more the tea strips are knotted, the better. Because the more tender the tea leaves, the more knotted the strands can be kneaded.

4. It is better to have heavy bones. Because the young and tender tea cyanine has thick flesh and strong tea strips, while the leaves are thin and loose when the old leaves are old, and the general tea leaves are lighter and floating. The cord should be complete, and the thickness and size are similar.

5. The drier the tea leaves and tea stems, the better.

6. The longer the aroma stays, the better, if there are other peculiar smells such as "burnt", "smoke", "acid", "mildew", or miscellaneous smells such as turbidity, it is the next product.

7. The entrance feels mellow and smooth, and it is better to keep the tea fragrance in the mouth for a long time.

8. The bitterness and astringency of the tea soup are heavy, the taste is light, or there is a cyanotic smell are all inferior, if the bitterness is only a short-term phenomenon and can be immediately sweetened, it is okay.

9. The less sediment in the tea soup, the better.

10. The water color is better to be thick and bright, and it is not good if it is turbid and dull.

You can avoid this trouble when choosing DXN Tea. Because Dexin Tea mainly produces all kinds of tea with medium and high files, and there are many varieties of Dexin tea, you will definitely be able to find tea that you are satisfied with.

In fact, when identifying the advantages and disadvantages of tea, we must first pay attention to the following two aspects: one is dryness, and the other is freshness. When buying bulk tea, you can use two fingers to pinch the tea strips, if it can be ground into powder, it means that the tea is drier, and its moisture content is about 6-7%, which is a qualified standard. If it cannot be ground into powder, it can only be ground into fine flakes, indicating that the tea has been hygroscopic, the dryness is insufficient, and its water content is often more than 9%, so it is not suitable to buy this high water content tea.

The new tea has a unique new tea aroma, and the aroma and taste are fresh. Whether the tea is fresh or not, you can make a preliminary identification from the appearance of the color, the color of the new green tea or dark green is shiny, and the black tea is black and shiny. In addition, grab a dry tea smell, there is a tea fragrance, and there is no moldy smell for normal products.

When buying small packaged tea, you should see or ask the packaging date, generally small packaged tea for more than one year, it is easy to absorb moisture and deteriorate. In addition, when purchasing, it is necessary to pay attention to the quality and integrity of the packaging and the moisture-proof performance of the packaging materials.