How to distinguish the good and bad tea, and how to taste tea

Chinese medicine is 'hope.' Sniff. Ask to cut', but this tea tasting is 'hope.' Sniff. Drink. Go'. Look at the color of the tea first, and then make tea, that is, smell its fragrance, and taste its taste. In the end, it's the empty cup.

Upstairs upstairs is not bad, more detailed.

The taste, the color, and the color of the tea after brewing are all conditions that distinguish 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".

1. Check the appearance of good Pu'er tea with brown and red appearance (commonly known as pig liver color), fat and tender, tight knots, and smell its flavor with a faint longan, rose, camphor, jujube, lotus root and other fragrances accompanied by special aged fragrance. Pu'er loose tea is divided into grades by tenderness, from extra-grade, ten-grade to first-grade, and extra-grade, the tenderness is getting higher and higher, and generally speaking, the higher the tenderness, the better the quality. There are four main points to measure the level of tenderness:

Look at the number of bud heads, there are many bud heads, and the tenderness is high; Second, look at the tightness and thickness of the cord, and the tenderness of tight knots and thickness is high; Third, look at the degree of color gloss, the color is smooth and moist and the tenderness is high; Fourth, look at the clarity, even, less stalks, no impurities is better. The shape of Pu'er pressed tea requires moderate tightness, and the color is normal to be blue-brown, brown, and brown-punched orange-red.

2. Look at the color of the soup: As the saying goes: oolong smells fragrant, Pu'er appreciates the color.

Put 3 to 5 grams of Pu'er tea into a pot, brew it with boiling water, and pour the brewed tea soup into a crystal glass to watch the soup color. In the processing process of Pu'er tea, about 80% of theaflavins (TF) and thearubigins (TR) are oxidized and polymerized to form theabrownin (TB), coupled with the higher soluble sugar and water extract content, forming the base material of Pu'er tea with strong taste and reddish brown soup color.

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.