What are the ways to tell if tea is good or bad?

1. The quality of tea can be judged by the color, if the color of the tea is gray, the quality must be bad.

2. Look at the appearance, good tea is relatively tender, with inferior tea leaves with a lot of broken slag, and there are more sediment and hard lumps.

3. Smell the fragrance. Good tea leaves can smell a faint tea aroma, while many low-quality tea leaves can't smell good.

4. Taste the taste, good tea has bitter, astringent, sour, sweet, fresh and other flavors, and the taste is moderate, and the taste is very good.

First look at whether it is fully assembled, whether there are broken mixed in it, and then when soaking, look at the integrity of the leaves and smell the smell.

Look at the tea cord, oil moisture, bud and leaf ratio, whole crushing, the cord is complete, the oil moistness is good, and the quality of broken tea is better. As for the proportion of bud heads, whether they are fat and strong, etc., it depends on what kind of tea it is. The same tea species, of course, is better, but it should be noted that the premise must be the same tea species, different tea species, different tea areas, and different tea leaves are not comparable.

The aroma, whether the taste is correct or not, and whether there is a strange smell is the basic premise.

The main thing is to look, smell and taste. If you do these three things, you can see all the tea qualities.

Drinking tea soup, whether the taste is comfortable or not, whether it is your favorite, whether there is a strange taste, miscellaneous taste, dryness, etc., are all criteria for judging. Good quality tea, tea soup is comfortable, or mellow, or fragrant, or honey, or rich, or fresh, in short, is comfortable, refreshing, even if it does not meet such a standard, it should be pure, comfortable, not uncomfortable.

The quality of the tea is good or bad, and a lot can be seen at the bottom of the leaf, and many secrets of the tea are hidden in the bottom of the leaf. The freshness of Shengpu is at the bottom of the leaves, the quality of ripe fermentation is at the bottom of the leaves, and the quality of Yunnan red fermentation is also at the bottom of the leaves. Whether the tea leaves are fresh and tender, and whether the process is appropriate, can be seen at the bottom of the leaves.

In good tea, the bottom of the leaf is soft, elastic and uniform. If the tea is poor, the bottom of the leaves may be broken and paste.

See if there is visible mold on the surface of the tea, and whether the tea is uniform and fresh as a whole. Through the sense of smell, it is judged whether there is the fragrance of tea leaves and whether there is a peculiar smell. Lie down or shake it with your hands to feel whether there is a certain degree of brittleness.

This is the most basic judgment, and if this is not achieved, it is almost impossible to make good tea.

The tenderness of tea is mainly identified by the number of buds, the age of the leaves and the smoothness of the cords. In addition, it depends on the number of peak seedlings (thin, spiky cords made from young leaves); Generally, it is better to have more buds, more peaks and seedlings, and delicate leaves; The leaves are old and the body bones are light.

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.

Looking at the appearance, the basic requirement is that the raw materials are mainly single buds, one bud and one leaf, one bud and two leaves, which belongs to better teas. If most of this basic requirement is low-grade tea. Look at the color of the soup. A good tea soup is translucent, no matter what color it is, there is generally a problem with turbidity.

There are a lot of secrets hidden in the soup color, the soup is not transparent, you can see whether it is thick or not, Yunnan red and Shengpu soup are the basic standards, and it is not transparent in my opinion as an unqualified product. The tea soup is not transparent, it may be rained on the fresh leaves, it may be covered during the production or dried twice, etc., in short, the soup is not permeable, whether it can be drunk or not, it is considered a defective product. Ripe, the color of the soup is not transparent and related to the vintage, but also related to the quality of the tea, the best tea soup is not only translucent, but also thick.

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.

Summary. Kiss Tea quality identification method: 1

Look at the appearance. The shape of the tea is relatively firm and shiny, which is a good quality tea. 2.

Smell the fragrance. Grab a handful of tea leaves and put them to your nose to smell, the tea fragrance is too strong or too pungent is not good quality tea. 3.

Look at the color of the tea soup after brewing. The color of the tea soup is translucent, and it is a good quality tea. 4 Taste the tea.

There is no bitter taste when you drink it, and it is a good quality tea.

Kiss Tea quality identification method: 1Look at the appearance.

The shape of the tea is relatively firm and shiny, which is the tea of good quality and source celery. 2.Smell the fragrance.

Grab a handful of tea leaves and put them to your nose to smell, the tea fragrance is too strong or too pungent is not good quality tea. 3.Look at the color of the tea soup after brewing.

The color of the tea soup is translucent, and it is a good quality tea. 4 Taste the taste of tea soup under the ants. Drinking hail tomato, there is no bitterness and taste, and it is a good quality tea.

Tea is rich in organic acids, hail tea polyphenols, vitamins, amino acids, sugars, pectin, plant alkaloids, minerals and potassium, magnesium, iron, selenium, phosphorus, iodine and other trace elements, with anti-tumor, blood pressure, blood lipids, anticoagulant, anti-allergic, anti-oxidation, anti-aging, refreshing, anti-inflammatory, anti-cavities, anti-aging, enhance immunity and other effects, regular tea drinking can improve the body's ability to resist disease, reduce the occurrence of diseases, while drinking tea can also supplement the body's nutrients and trace elements. Drinking tea often can not only play a role in health care, but also the process of self-cultivation at the same time, people who often drink tea can endure the sedan chair to maintain a peaceful mood and happy mood, reduce the stagnation of liver qi, thus reducing the occurrence of diseases.