How to distinguish the quality of black tea? How to identify the quality of black tea

Identifying the quality of black tea starts from five aspects: the shape, color, aroma, taste, and bottom of the leaf of the tea

Characteristics of high-quality black tea: (1) Appearance: tight and thin, even.

2) Color: black and oily, the tip of the bud is golden yellow. (3) Aroma:

The small black tea has the fragrance of pine smoke; Gongfu black tea has a sugar aroma; Sichuan red has the fragrance of orange sugar. (4) Soup color: The soup color is red and bright, and there is a bright gold ring on the edge of the bowl, and there is a phenomenon of "cold turbidity" after cooling.

5) Taste: The tea soup tastes mellow and sweet. (6) Leaf bottom:

The buds and leaves are neat and even, soft and thick, and the color is bright and bright red.

Characteristics of inferior black tea: (1) Appearance: uneven size, rough appearance, and many impurities.

2) Color: the leaf color is dark, the bud tip is black, or the tea is blue-gray and silvery-white; The coarse old leaves are withered red in color. (3) Aroma:

The aroma is weak, cloudy, short-lived, or odorous. (4) Soup color: The soup color is dark or light and dark and turbid.

5) Taste: light or coarse astringency. (6) Leaf bottom:

The bottom of the leaf is green, dark and not.

1. Tea shape. To distinguish the quality of black tea, you can look at the shape of the tea, the black tea strips of good quality are tightly knotted, there is no broken tea or less broken tea, and the color is black and oily. Poor quality black tea is coarse and loose, the color is messy, there are many broken teas and powdered teas, and even there are inclusions.

2. Tea fragrance. To distinguish the quality of black tea, you can look at the aroma of tea, and the aroma of good quality black tea is rich and various, and the sense of hierarchy is rich. Poor quality black tea has a relatively thin aroma after brewing, with obvious miscellaneous flavors and almost no sense of layering.

3. Tea soup. You can look at the tea soup to distinguish the quality of black tea, and the tea soup is clear and translucent after brewing, which can give people a sense of crystal clearness. After brewing the poor quality black tea, the tea soup is muddy and dull, and there is a layer of tea oil floating on the surface.

To identify the quality of black tea, it is necessary to look at the integrity of the leaves, the color and smell.

It can be evaluated by four aspects: color, aroma, taste, and shape.

1) Different colors and lusters have different color characteristics. The roasted green in green tea should be yellow-green, the roasted green should be dark green, the steamed green should be emerald green, and the longjing should be slightly beige in the bright green; If the green tea is dark and dark brown, the quality is not good. The vapor color of green tea should be light green or yellow-green, clear and bright; If it is dark yellow or cloudy, it is not a good tea.

Black tea should be black and oily, the soup color is red and bright, some high-grade gongfu black tea, its tea soup can form a yellow oil ring around the teacup, commonly known as "gold circle"; If the soup is dull and turbid, it must be inferior black tea. Oolong tea is better in color and brown and shiny. (2) Aroma: All kinds of tea have their own fragrance, such as green tea with fragrance, high-grade green tea with orchid fragrance, chestnut fragrance, etc., black tea with fragrance and sweet fragrance or floral fragrance; Oolong tea set ripe peach fragrance and so on.

If the aroma is low, it is determined to be inferior tea; The stale is aged tea; Those with mildew and other peculiar smells are spoiled tea. It is Kuding tea, which also smells with a natural aroma. Flower tea attracts tea customers with its strong aroma.

3) The taste is also called the taste of tea, and the taste of tea itself is composed of bitter, astringent, sweet, fresh, sour and other components. The proportion of its ingredients is appropriate, the taste is fresh and mellow, at the same time, different types of tea, the taste is not the same, the first taste of high-quality green tea has its bitter feeling, but the aftertaste is strong and mellow, so that the tongue is relished; Coarse and inferior tea is light and tasteless, and even astringent and numb. The taste of high-quality black tea is strong, strong and fresh; Low-grade black teas are bland and tasteless.

Kuding tea is very bitter in the mouth, but it has a sweet aftertaste after drinking. (4) The shape can judge the quality of tea from the shape of the tea, because the quality of the tea is directly related to the fresh leaves of the tea picking, and it is also related to the making of tea, which is reflected in the shape of the tea. For example, good Longjing tea has a light, flat, straight appearance, and resembles a bowl nail; Good pearl tea, the particles are round and tight, uniform; Good work, the black tea strips are tight, and the black broken tea particles are neat and uniform; Good Maofeng tea buds are many, bud dew and so on.

If the cords are loose, the particles are loose, the leaf surface is rough, and the body bones are light, it is not a good tea.

Tea shape, the better the quality of the black tea cord tighter the knot, the heavy wiping charm is better, and the rough and light drifting is inferior;

Tea aroma, the better the quality of the black tea, the more obvious the fragrance, the poor quality of the black tea will produce a peculiar smell;

Taste, the better the quality of the black tea, the sweeter the taste will be after brewing, and the worse the quality of the black tea will produce a strong or bitter taste.

Hand touch

Weigh the tightness, weight, and thickness of the tea by touching it with your hands. The tea leaves are relatively firm, and the tea that is heavier and more solid is a good tea. It is relatively loose and light.

Degree of drynessTo understand the dryness of black tea, twist the root tea strips, there is a prickly feeling in the hand, it is easy to break, and the tea twisted into powder is relatively dry, which is a good tea.

See

Check whether the size and shape of the black tea are uniform, and whether the color is consistent.

Nose sniffing

Smell the black tea for any smoky, rancid, musty, sun-dried or other peculiar smells. Good black tea has a sweet flavor.

Taste with your mouth

Taste in the soup, good black tea is mainly sweet, mellow and has a sweet taste.

How to identify the good and bad of black tea:

1. Look at the appearance.

The shape, weight, thickness, tightness, and tightness of black tea can be distinguished by the touch of grasping; But don't grab too much black tea to avoid the sweat of your palms from seeping into the tea and getting wet.

High-quality black tea: the shape is cord-shaped, relatively heavy, strong, complete, clean, uniform in size, consistent in color, and with golden hairs, then it is high-quality black tea.

Poor quality black tea: Poor quality black tea is loose, loose, coarse, light, powdered or broken leaves. And adulterated with other substances (weeds, old branches, tea fruits, etc.) are regarded as inferior black tea, and most of them are inferior.

How to identify the quality of black tea

2. Taste the taste.

High-quality black tea: sweet, mellow as the main taste.

Poor quality black tea: bitter, strong and astringent, pungent with peculiar smell, etc. are all poor quality black tea.

How to identify the quality of black tea

3. Smell the aroma.

You can take black tea to smell it, smell its fragrance, and determine whether there are other peculiar smells (such as: rancid, musty, etc.) in addition to the natural fragrance.

How to identify the quality of black tea

4. Look at the color of the soup.

High-quality black tea: After brewing, the soup color is crystal clear, red and bright.

Poor quality black tea: the soup is turbid in color, accompanied by many fine powdery substances, and its taste and aroma are not obvious, and accompanied by peculiar smell.

How to identify the quality of black tea

5. Look at the bottom of the leaf.

High-quality black tea: the brewed tea leaves are complete, without gaps, and the texture is soft, delicate and accompanied by a sweet and mellow smell; All are high-quality black teas.

Inferior quality black tea: the bottom of the leaf is mixed with old stems, dark and not.

1. Tea shape, good quality black tea cords are tightly knotted and complete, the color is black and oily, and the poor quality cords are coarse and loose, and the color is messy;

2. Tea aroma, the aroma of good quality black tea is rich and free of miscellaneous tastes after brewing, and the aroma of poor quality is relatively weak after brewing;

3. Tea soup, the tea soup is clear and translucent after brewing with good quality black tea, and the tea soup is turbid and dull after brewing with poor quality.

Black tea is mainly divided into four points of tasting.

1.Look at the evenness of the dry tea, and the good evenness is better.

Depending on the degree of dryness, it is better to grasp it with your hands and it is easy to break if it is gently crispy.

Smell the fragrance of tea, sweet and no sour and mildew miscellaneous smell is better.

Tea soup, sweet and mellow, mellow but not astringent is better, if there is bitterness and astringency for a long time, it is not good.

First, look at dry tea. The black tea strips in the outer mountains are not very curly and black and shiny, which is the most obvious feature of the sugar added to the outer mountains. The strip-shaped roll of Zhengshan is jet black but not shiny. The real Tongmuguan black tea has a fat shape, tight knots and a black color.

Second, smell the tea. This includes smelling the aroma of dry tea, but also smelling the aroma of tea soup. The smell of the outside mountain is a very strong smell up, and the mountain is continuous, sometimes you deliberately smell but can't smell, inadvertently smell and look for the aroma from the **, just like good perfume and bad perfume.

Third, taste the tea. The tea soup in the outer mountains feels very thin, sweet and fragrant. Zhengshan has a kind of mellow and sweet sense of nature's essence, which melts in the mouth and is full of mouth.

The aroma of Zhengshan is high and long, but not strong, fine and subtle, the taste is mellow and sweet, and the throat rhyme is obvious. The two are incomparable.

Fourth, look at the foam resistance. From the point of view of bubble resistance, the taste of each brew of black tea with sugar will change greatly, and the sugar will dissolve in water, basically brewing to 5 bubbles, and the sweetness and fragrance will disappear. And the sweetness of Zhengshan's black tea has been maintained steadily from beginning to end.

Fifth, analyze the bottom of the leaf. From the bottom of the leaves, the outer mountains are always less vigorous, dry and soft, and the degree of leaf damage is greater. And the bottom of the leaves of Zhengshan feels alive after soaking, and it is still very tense, but the color is different.

The black tea sweetened by the outer mountains has a caramel flavor, because the small seeds of the outer mountains add sugar in the process of making, and they are all roasted in the oven, the temperature of the roasted tea is 120, while the temperature of the Zhengshan black tea roasted tea does not exceed 100.

Of course, the above is only about the poor quality and sugar, flavor and the like of the outer mountain black tea, not all the outer mountain black tea is inferior, objectively speaking, the quality of many outer mountain black tea is also very good, which requires us to carefully compare and taste in the process of looking for tea.