How can you tell if tea is good or bad? 20

At present, the quality of Tieguanyin is mainly based on sensory evaluation, through the vision, smell, and taste of the box, the inner quality of its shape box is briefly evaluated, mainly divided into two steps: [dry appearance, wet evaluation of inner quality], the shape is mainly the color of the strip box of dry tea rice, and the inner quality includes four aspects: aroma, taste, soup color, and leaf bottom I hope it will help you.

There are six categories of tea in China, black tea, black tea, white tea, yellow tea, green tea, green tea, different categories of tea, the distinction is not the same, it depends on what kind of tea you want to distinguish.

Look at the color of the tea, smell the tea fragrance of the tea, of course, this is the external identification of whether the tea has quality problems in two ways, if you really want to identify the quality of tea, it is best to do a comprehensive test for the tea quality supervision department, the higher the content of tea polyphenols and some amino acids, the richer the description, the quality of this tea is better, at the same time, the tea is rich in selenium elements and VE is more precious!

There are many types of tea, both good and bad. There are 3 ways to tell if a tea is good or bad.

First, look at the appearanceGood tea leaves are bright in color and uniform on the surface, and there will be no other things besides tea leaves, and there will be no broken leaves. Bad tea leaves are generally blackened, and the color and texture are not very good.

Second, smell the fragrance of teaGood tea smells very good, but not the kind that is doped with a lot of essence, and the tea smell is natural. If it smells moldy, it means that it is bad tea.

3. Look at the bottom of the tea leavesObserve the brewed tea residue, even if the good tea leaves are blistered, the tea leaves are still very neat, and the tea leaves are easy to open during the brewing process.

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 tenderness. Generally, tea leaves with good tenderness are easy to meet the shape requirements of the tea category (such as "light, flat, flat and straight" of Longjing).

In addition, it can also be identified from whether there are sharp seedlings in the tea leaves. The sharp seedlings are good, and the white hao is revealed, indicating that the tenderness is good and the workmanship is good.

2. Strip cord. The cord 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; Flat tea looks at the flatness and smoothness and whether it meets the specifications.

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.

But no matter what kind of tea, good tea requires consistent color, bright luster, oily and fresh, if the color is different, different shades, dark and dull, indicating that the raw materials are old and tender, poor workmanship, and poor quality.

4. Break it up. Whole crushing is the shape and degree of crushing of tea leaves, which is better to be even, and then crushed. The relatively standard tea evaluation is to put the tea leaves on a plate (generally wooden), so that the tea leaves can be layered in an orderly manner according to the shape, size, weight, thickness and crushing under the action of rotational force.

Among them, the stout ones are in the top layer, the tight and heavy ones are concentrated in the middle layer, and the broken and fine ones are deposited in the bottom layer.

5. Clarity. It 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.

6. Aroma. It is commonly known in the north"Tea aroma"。After brewing the tea leaves with boiling water for five minutes, pour the tea juice into the evaluation bowl and smell whether the aroma is normal.

Floral, fruity, honey and other pleasant aromas are preferred. The smell of smoke, rancidity, mildew, old fire and other smells is often caused by poor manufacturing and handling or poor packaging and storage.

7. Taste. The North is usually called"Tea mouth"Where the tea soup is mellow and fresh, it means that the water extract content is more and the ingredients are good. The tea soup is bitter and old, which means that the composition of the water extract is not good. Weak and thin tea soup indicates that the water extract content is insufficient.

8. Soup color. The main distinguishing qualities of the water color are the freshness of the quality and the maturity of the fresh leaves. The ideal water color is that green tea should be clear and fresh, and black tea should be red and bright. Low-grade or spoiled tea leaves have a cloudy and dull water color.

9. Leaf bottom. The evaluation of the leaf bottom is mainly based on its color and age. The more delicate and soft leaves with bud tips and tissues, the higher the tenderness of the tea.

Coarse and thin leaves indicate that the tea leaves are old and have poor growth. The color is bright and harmonious and the texture is consistent, indicating that the tea-making technique is well handled.

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.

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;

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;

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.