How to distinguish the quality of tea?

First of all, you have to taste the taste and whether it is soft or not. Secondly, look at the color of the soup, the general color will be very strong, the green tea tea soup is relatively green, and the last is to look at the leaves, if the brewing is a complete leaf, it is a good tea.

It can be judged according to the origin of the tea, the taste of the tea, and the amount of the material and composition of the tea, so we must improve our judgment ability.

1. Look at the appearance. Good tea leaves are bright in color from the appearance, and the tea brewed is also fragrant and rich.

2. Look at the tea soup. It is to look at the soup color of the tea leaves, and the soup color of good tea leaves is bright and transparent. The bottom of the cup will not contain impurities.

It can be judged according to the appearance of the tea, the taste of the tea, the color of the tea brewing, and the origin of the tea.

Identifying tea is indeed a whole body exercise!

1.Eyes, need to see the appearance of the tea leaves, need to see the color of the tea soup and so on.

2.The nose needs to smell the aroma of tea cakes, the aroma of tea soup, the aroma of the bottom of the leaves, and so on.

3.Ears, senior tea lovers will also use their ears to listen to the sound of soup, that is, the sound of the bowl of soup to the fair cup, there is a difference between good quality tea and bad quality tea.

4.In the mouth, you need to taste the taste and texture of the tea soup.

5.The upper limbs require us to use good tea-making techniques to make tea.

6.The body needs to experience the feeling of tea entering the body, good quality tea will make the body very comfortable, while poor quality tea is the opposite.

7.The brain, on the other hand, controls us to do these things and ultimately come to conclusions.

Tea tasting requires the cooperation of the whole body to be screened!

Hongyun Tea Industry!

Thank you for the invitation of Toutiao, the usual methods to identify the quality of tea are as follows:

1. Look at the three degrees of dry tea.

Different categories of tea because of their origin, variety, and different production processes, after being made into dry tea, there are different appearance characteristics, a high-quality tea, first of all, in the appearance to meet the basic requirements of the category. Taking green tea as an example, tea farmers will make corresponding products for the fresh leaves picked at different times, and the single bud in early spring is usually made into bird's tongue, bamboo leaf green, melon slices... With the increase in temperature and the growth of tea trees, the subsequent one bud, one leaf, two leaves, and three leaves will be made into Maofeng, Longjing, and fried green vegetarian tea. . .

This early spring green tea should have a complete and full shape (integrity), a smooth and bright color (finish), and the size and length of each tea bud should be basically uniform (integrity).

2. Smell the fragrance. Tea fragrance, according to the different types of tea and technology, the fragrance is also different, there are bean fragrance, chestnut fragrance, potato fragrance, floral fragrance, honey fragrance, milk fragrance... This is because the drying process of tea stimulates the natural aromatic substances in the tea leaves.

When drinking tea, smelling the fragrance is a way to identify the advantages and disadvantages of tea, and it is also a pleasure to drink tea.

3. Taste the soup.

Tea needs to be brewed, so the most important thing about the quality of tea is reflected in the color and taste of the soup. The color and taste of the soup brewed by different types of tea are very different. Or take green tea as an example, a good cup of tea, first of all, the tea soup should be pleasing to the eye, green in the yellowish clear and transparent.

Tea has two lives, once on the tree and once in the cup, and the green tea brewed in the cup dances gently in the teacup, like a cardamom girl.

4. Look at the bottom of the leaf.

The quality of tea can also be seen from the bottom of the leaves. After a high-quality tea is brewed, although the fragrance and taste are lost, the bottom of the leaves is still straight, verdant, complete and shiny... Such a tea is naturally a good tea.

Every time you drink a certain category of tea, you will compare and drink high, medium and low quality tea at the same time.

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.

<> "How to identify the quality of tea.

To identify the advantages and disadvantages of tea, it can be judged from the shape, color, aroma, taste, and soup color of the tea leaves.

Appearance: Mainly identified from the aspects of strips, tenderness, color and clarity of tea.

Strip cord: The shape of strip tea is called strip cord. It is better to be tight, straight, even, and heavy.

Tenderness: The tenderness of tea mainly depends on the number of buds, the age of the leaves and the smoothness of the cords. In addition, it is necessary to look at the proportion of peak seedlings (thin, spiky cords made from young leaves).

Generally, black tea is better with many buds, peaks and seedlings, and delicate leaves; The fried green of green tea is better with many peaks and seedlings, delicate leaves, and heavy fruit; It is better to have many buds and delicate leaves.

Clarity: Mainly depends on whether the tea contains stems, ends or other non-tea impurities, and it is better to have no stems, ends and impurities. In addition, you can also sniff whether the aroma of the tea is normal, whether there is pure smoke, burnt, mildew, rancid, sour or other abnormal odors.

The endoplasmic review includes the evaluation of aroma, taste, soup color and leaf base.

Take a pinch of tea leaves, put them in a teacup, brew them with boiling water, and close the lid. After 5 minutes, open the lid of the cup, smell the aroma in the cup first, and then look at the color of the soup and taste the taste; Finally, look at the tenderness, color and evenness of the tea leaves.

Aroma uses the sense of smell to evaluate whether the aroma is pure and long-lasting. Smell several times to distinguish the intensity, strength and persistence of the aroma, as well as the presence of smoke, burnt, musty or other odors.

Soup color: The color of the tea inclusions is called soup color when the juice brewed from boiling water. The color of the soup is divided into shades, light and dark, and turbid.

It is better to have a bright soup color, pure and transparent, and no mixture; The soup is gray and cloudy. Black tea is preferably bright and red, and green tea is superior to tender green.

Taste: After the tea leaves are brewed with boiling water, most of the soluble active ingredients enter the tea soup to form a certain taste, and the taste is best when the temperature of the tea soup drops to about 50. When tasting, contain a small amount of tea soup and savor it with your tongue to distinguish the intensity, strength, freshness, mellowness or bitterness of the taste.

Color: Look at the color and luster of the tea leaves. The color of black tea is different from black, brown and gray; The color of green tea is tender green or emerald green, magenta green, green green, green yellow, and smooth and dry. Black tea is better with black run, and green tea is better with tender green and glossy.

Leaf bottom: Observe the tenderness, color and evenness of the brewed tea leaves in the cup. You can also use your fingers to press to judge its softness, hardness, thickness and age.

The evaluation criteria for flower tea are mainly aroma and taste. It is better to have a fresh and long-lasting floral fragrance, mellow and delicious taste, and a tender green and bright bottom of the soup leaves.

The following methods can be used to identify the authenticity of tea:

1) Burning method.

Take a few pieces of real tea leaves with suspected tea leaves, and put them on the alcohol lamp to burn, the real tea leaves have a rich tea fragrance, and the fake tea leaves only have other peculiar smells.

2) Blister method.

The tea leaves are brewed with boiling water, and after the leaves are developed, carefully observe the characteristics such as leaf shape, leaf veins, and serrations. True tea has obvious reticulated leaf veins, the main vein reaches the apex, the lateral veins extend to two-thirds of the leaf margin and then bend upward, showing an arc shape and the upper branch veins are combined, the back of the leaf has white hairs, the edge of the leaf is serrated obviously, and the base serration is thinning. The veins of the fake tea leaves are not obvious, and the lateral veins generally hit the edges directly.

Some of them have white hair, and some of them have no white hair at all. The leaf margins are generally inconspicuous or coarsely serrate.

How to identify the new common tea:

The new tea has a fresh appearance, and the cords are well-proportioned and loose; Aged tea has a gray appearance, messy and dry cords. The new tea feels dry, and it is powdered with a big finger and index finger, or a twist in the palm of your hand; Aged tea is soft and moist to the touch, and it is generally not easy to break or twist.

After brewing with boiling water, the new tea is fragrant. The buds and leaves are stretched, the soup is dark, the color is a little dull yellow when it is just brewed, even if the aged tea is well kept, although the soup color is slightly better at the beginning, but it will soon turn dull and dull yellow, not only does it not have a mellow feeling after drinking, but it will even be accompanied by a slight peculiar smell.