How to distinguish old and new tea? How to distinguish between new tea and old tea

How to distinguish between new tea and old tea:

1) Look at the color: During the storage of tea, due to the oxidation of oxygen in the air and the action of light, the color will have obvious aging. If the chlorophyll in green tea is destroyed and decomposed, the color will slowly change from emerald green to gray yellow.

The vitamin C in green tea is oxidized to produce theabrownin, which makes the tea soup yellow-brown. After the oxidation of tea polyphenols in black tea, the color will change from black to gray-brown.

2) Taste: The amino acids in tea are gradually oxidized during storage, and the fresh taste of tea is gradually weakened or becomes "sluggish". After the esters in the tea are oxidized, the taste of the tea will change from mellow to thin.

3) Smell the aroma: Generally, the aroma of new tea is fresh and refreshing, while the aroma of old tea is turbid or subtle.

The characteristics of new tea are that the color, smell and taste are fresh and refreshing, the water content of new tea is low, the tea is dry and hard and brittle, the fingers can pinch it into powder, and the tea stem is easy to break.

However, the aged tea that has been stored for more than one year has a dull yellow color, a low aroma, a bland taste, and a nasty stale taste when drinking. Aged tea is stored for a long time, the water content is high, the tea is soft, the hand pinching can not become a powder, and the tea stalk is not easy to break.

1. Color viewing method: the color of the new tea is fresh and the greenness is obvious, while the old tea is dark and black, and the greenness is obviously worse than that of the new tea.

2. Taste identification method: the new tea has a strong fragrance, fresh and natural, and the old tea has a light fragrance and lacks umami. Individual merchants' old tea can be smoked with fragrance, but the fragrance of such tea is not pure enough, as long as it is careful, it can generally be distinguished.

3. Dry and wet distinguishing method: the new tea has just been listed and just fried, unless the merchant is fake, it is generally dry. Due to the long time of placing the old tea, the influence of moisture re-emergence will make the tea feel slightly heavier, and rubbing it by hand does not have that kind of light and crisp friction sound.

4. Distinguish the fine method: many green teas can form natural fine hairs after being fried, such tea is generally the tip of the bud, the price is relatively expensive, the taste is refreshing, sweet and fragrant, and it is a famous product in tea. However, if it is left for a long time, the fine hairs will condense into small balls that are not easy to detect, and the color and fragrance of such tea leaves will be greatly discounted.

The fine hairs of the new tea are naturally attached to the leaves and have not yet fallen off.

For the difference between new tea and old tea, we can still start by looking at the color, smelling the aroma and taste.

First, look at the outside of the tea **, the new tea is fresh, hard and loose; Aged tea is constricted, dark, soft, and damp. From the tea leaves, after brewing, the upper edge of the new tea leaves is tooth-like, there are glandular hairs on the teeth, the leaf tissue has a stellate calcium acid body, the dorsal muscle of the tea leaves has villi, the old and tender are even, and the degree of crushing is comparable. But.

The one- and two-year-old tea is tight and dark, and the shape of the tea leaves is not clear. From the gloss of the tea, the appearance of the dried tea is generally oily and fresh, the color is better for the good product, the miscellaneous is not all defective, and the fake and inferior old tea is gray and dark. Judging from the color of the tea soup, the tea soup brewed with new tea is clear.

The color of the aged tea soup is gray and dull, dull and unclear or brown.

2. Touch. High-quality new tea dry, with a hand, the leaves are broken, if soft and wet weight is generally not easy to crush, it is Chen, high-quality new tea moisture content is generally in 5 -8.

3. Smell. The fresh fragrance is fragrant, and the buds and leaves stretch after brewing. Aged tea, on the other hand, has a low aroma and shriveled buds and leaves.

Take a little tea and put it on the palm of your hand, and breathe in your mouth to make the tea drink damp and exude aroma. If it exudes purple fragrance, musty smell, sour taste, rancid taste, etc., it means that it is stale or inferior tea.

Fourth, taste. Taste is a comprehensive reflection of the composition of the tea. The new tea soup has a strong and rich taste, mellow, and a fresh and pure fragrance that is not light for a long time; After drinking, the old tea soup not only does not have a mellow feeling, but even has a slight grassy taste, bitter taste, sour taste and other peculiar smells.

And some unscrupulous traders spray "fragrances" and so on to deceive consumers, so you should be careful when tasting them.

Tea.

1.You can distinguish old tea from new tea according to the color of the tea leaves. Generally speaking, the green tea is verdant and green, and the soup is yellow-green and bright; The black tea is dark in color, and the soup color is red and orange, which is the sign of new tea.

In the process of tea storage, due to some substances that constitute the color of tea leaves, they will slow down the decomposition and oxidation under the action of light, gas and heat of the rubber base. .

2.You can distinguish new tea from old tea from the aroma. Modern scientific analysis shows that there are more than 300 kinds of components that constitute the aroma of tea, mainly alcohols, esters, aldehydes and other substances.

During the storage of tea, they can not only volatilize continuously, but also slowly oxidize. Therefore, over time.

The difference between new tea and old tea can be comprehensively identified from the following four aspects. 1. You can distinguish old tea from new tea according to the color of the tea.

Both of these methods are extremely damaging to the quality of white tea, and in essence, aged tea is a spoiled and inferior product. Just made it.

Look at the color, the dark color is long, smell the taste, after a long time, there is no such heavy tea taste.

1. Appearance: All kinds of tea have specific shape characteristics, some are like silver needles, some are like melon seed slices, some are like round beads, some are like peacock's tongues, some leaves are loose, and some leaves are tightly knotted. The leaves of roasted green tea are tightly knotted and straight.

Famous and high-quality teas have their own unique shapes, such as the shape of Wuzi Xianhao is characterized by "slightly flattened and straight". Generally speaking, the shape of new tea: bright strips, uniform size, thickness, and length are of the highest grade; The cord is dull, the appearance is not tidy, and there are even tea stalks and tea seeds.

Fine, many buds, sharp sprouts and high tenderness; Coarse pine, many old leaves, and low tenderness of leaf fat bulges. Flat tea is better for flat and smooth, and coarse, dry and short for second; The strip tea is better if the strip is tight, straight, and even, and the one that is rough, twisted, and short is secondary; Granular tea is better for those who are perfect and fruitful, and those that are loose and lumpy are secondary.

2. Look at the color: The color of new tea is generally fresh and pleasing to the eye, or tender green or dark green. Green tea is good for its emerald color, fresh and lively; The color of fried green tea is gray-green with a slight luster.

The color of some tea leaves is withered, dark and brown, indicating that the inner quality of tea leaves has different degrees of oxidation, and this kind of tea is often aged tea; If there is an obvious focal point on the tea leaves, bubble spots (black and clear and sleepy or dark sauce spots) or the edge of the leaf is burnt, it means that it is not good tea and is not a good tea; If the color of the tea is mixed, and the contrast between the shades of the color is large, it means that the tea is sandwiched with yellow, and the old leaves even have aged tea, and such tea is not a good tea.

3. Smell the aroma: New tea generally has the fragrance of new tea. Good new tea, the tea aroma is particularly obvious.

Nu Skin green tea has a pleasant aroma, and its aroma has a light fragrance, strong fragrance, and sweet fragrance; The higher the quality of the tea, the more intense and tangy the aroma. Chewing or brewing, green tea is sweet and fragrant, if you can't smell the tea fragrance or smell a green astringent, coarse and old, burnt gas, it is not a good new tea. If it is an aged tea, the aroma is weak or has an aged smell.

4. Tea taste: The tea soup is sweet and fresh after the entrance, rich and mellow and refreshing, and it is best to leave a sweet taste in the mouth; Usually take a small amount of samples to brew and observe, good green tea, the soup color is green and clear, the tea leaves are astringent, then fragrant and sweet, and with chestnut fragrance.

5. Pinch dry and wet: Pinch the tea leaves with your fingers to judge the dryness and wetness of the new tea. New tea must be dry enough to be shelf-stable.

The moisture content of damp tea is high, which will not only seriously affect the color, aroma and taste of tea, but also be prone to mildew and deterioration. Judging that the new tea is not dry enough, you can take one or two pieces of tea with your thumb and index finger and pinch it a little harder, and it can be pinched into powder is dry tea, which can be bought; If it is not pinched into powder, it means that the tea has been damp and has a high water content, and this new tea is easy to deteriorate and should not be purchased.

6. At the same time, to prevent shoddy, we will introduce the characteristics of several famous teas for reference when purchasing new tea. Meridian Green Tea:

The shape is compact, heavy, even, with sharp seedlings, the color is green, the aroma is tender and fresh, the high and refreshing long-lasting chestnut fragrance, the taste is mellow, the soup color is tender and green, and the bottom of the leaves is tender and green.