How to identify the quality and taste of tea

1. Look at shape and color.

Good quality old tea heads.

The shape is a compact tea cube, the color is brown, and it looks like there is no color difference. There is no sign of mildew on the surface of the tea block, and no other impurities are mixed in the tea block.

2. Smell the smell of dry tea.

Pick up the dry tea and get closer and smell it. The newly made old tea head has a slight smell of wodui, but at the same time, it also has the unique fragrance of ripe tea. If it is mixed with musty smell and warehouse smell, most of them are old tea heads that have deteriorated due to moisture, so it is recommended not to drink it.

3. Tea soup.

Whether a tea is good or not is not known until you drink it. Good old tea, the soup is red and translucent, the entrance is mellow, and there is a sweet fragrance; Inferior old tea, dark soup, thin entrance, sour, musty, dry throat may appear after drinking, long-lasting.

4. Foam resistance.

Even if the high-quality old tea head is brewed for fifteen bubbles, the taste of the tea soup is still sweet and the tea fragrance is extended.

In addition to the final brew and drink, there is another method that can also be used as a criterion for identification:

This method standard is directly related to the quality of Pu'er tea on the market, because as I just said, the tea head is produced from the fermentation process of ripe Pu'er tea, so as long as a batch of good ripe Pu'er tea comes out, then there will definitely be some good quality tea head accompanied by the output.

For example, if a factory has a ripe Pu'er tea with high quality and the output of this tea is not small, it is certain that there will be a tea head product from this factory in the current year or the next year, and the large factories will reprocess the tea head, such as making the tea head of different shapes and sizes into a single tea brick and the like.

The tea head is characterized by super bubble resistance, and the smoothness of the entrance is very good, because the so-called tea gum is actually the content of tea gum in a tea that relatively determines the silkiness of the tea soup entrance of this tea.

Therefore, if you can find a good quality tea, when three or five friends and confidants get together and use the old tea head to make tea, it is absolutely no problem to brew 40 bubbles, and if you use it to make tea, it is no problem to boil it 10 times.

The details are as follows:1. Taste. After being placed for a period of time, the taste of the old rolling mu tea head will gradually become mellow and sweet, and a faint glutinous rice fragrance will be produced when drinking; Gelatinous texture, the old tea head not only has the endoplasm of ripe Pu'er tea, but also has rich pectin, and the gelatinous texture is full after brewing; Aroma, the old tea head can give people a sweet feeling after brewing, and it still feels like this in the mouth.

2. Gelatinous texture. The old tea head is formed by the natural coagulation of the collagen produced by ripe Pu'er tea during the fermentation process, so the taste of the old tea head will gradually become mellow and sweet after being placed for a period of time, with a faint glutinous rice fragrance, and the fragrance will remain at the bottom of the cup after drinking.

3. Aroma. The old tea head not only has the inner quality of Pu'er ripe tea, but also has a rich pectin, which also makes the old tea head have the characteristics of resisting the big Hongsen brew, after brewing, the tea is absolutely stuffy and the soup is mellow, smooth and translucent, and the tea soup can give people a full gelatinous texture in the mouth.