How to identify whether Huang Ya is a good tea, and how to distinguish the quality of yellow tea?

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.

Generally, tea leaves with good tenderness meet the shape requirements ("light, flat, flat, straight").

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.

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.

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

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.

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.

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.

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.

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.

The quality of yellow tea is distinguished from the following aspects:

Dry tea: high-quality yellow tea, yellow-green or tender yellow with white hao; On the contrary, the color is dull and there is no whiteness.

Tea soup: high-quality yellow tea soup is yellow-green and bright; On the contrary, it is cloudy and unclear.

Leaf bottom: the bottom of high-quality yellow tea leaves is tender yellow and even; On the contrary, the bottom of the leaf is dark and not bright.