Tieguanyin s identification method, who knows Tieguanyin s identification method

To judge the quality of Tieguanyin tea, at present, it is mainly with the help of sight, smell, taste and touch, and the quality of tea is determined by looking, smelling, touching, and tasting. The so-called look is to look at the shape of the tea, the shape and color of the tea, and the tenderness, evenness and soup color of the tea. The second smell is to smell the aroma of tea, which is carried out by a combination of dry smell and wet smell after brewing tea.

Three touches, just like touching the body bones of the tea, heavy and light, smooth and rough, as well as grinding by hand, estimating the level of tea water, etc. Four tastes, that is, when buying tea, where "not accurate", you may wish to make a cup and taste the taste. Dry tea:

Brown dry tea is beautiful with green, dark green and green color is the top, and the dark tea is secondary, but at present, there is little difference in the color of the light hair Guanyin, and there is no clear boundary between low-end, middle-end and high-end teas, so there is no need to be demanding.

Tea shape has always been the beauty of particle compaction, but now the light fermentation Anxi Tieguanyin is generally not compacted (compared with the traditional Guanyin), which is mainly due to manufacturing reasons, such as too tight particles are more difficult to remove stems, repeated kneading work intensity is also large, there is no improvement effect on the endoplasm, so the degree of particle compaction is also not enough as a judgment standard for high, medium and low-end tea.

The uniformity of the particles affects the perception very much, but the uniformity of the tea shape is achieved by careful selection in the later stage, and has no effect on the intrinsic quality of the tea. For cost reasons, the vast majority of Tieguanyin will not be absolutely uniform, unless it is done to meet the market demand for luxury goods.

High-grade Tieguanyin tea requires first-class flavor, high lift and durability; If any indicator is lacking, then the overall level will drop by a step.

The quality of tea soup can be evaluated by the following indicators: 1. Aroma of soup; 2 Smoothness: 3 Bitterness; 4 Richness of taste elements; 5 Degree of sweetness.

The fragrant Tieguanyin is a popular lightly fermented tea, and the "clear soup and green water" is the most representative of the fragrant Tieguanyin, and it is also a tea suitable for the taste of the market. The fragrance type of tea emphasizes the clear soup, freshness and the popular "crooked acid" and "green acid" in the market, which are the representatives of this fragrance type of tea. Identification method of fragrant Tieguanyin Strip:

Strong, tight color: green oily, sand green bright Whole crushed: uniform clarity:

Net Endoplasm: Fragrance Mellow Aroma: Fragrance type, long-lasting aroma Taste:

Mellow and sweet, obvious rhyme Soup color: golden and bright Bottom of leaves: soft and bright, still even, with residual fragrance.

Hello. Although I have been drinking tea for a long time, I think it is not so easy to easily identify Tieguanyin. Here are some methods for your reference, I hope it will help you.

Look: high-quality Tieguanyin tea strips are curly, strong knots, heavy, in the shape of a green pedicle and a green belly dragonfly, the color is fresh and moist, the sand is green, the red spots are bright, and the leaves are band hoarfrost. Listen:

Fine tea is tighter than the general tea, the leaf body is heavy, take a small amount of tea leaves and put it into the teapot, you can hear the sound of "dangdang", its sound is crisp and crisp, and the voice is dumb. Color: The color of the soup is golden, bright and clear, the bottom of the leaf is thick and bright after the tea is brewed (one of the characteristics of Tieguanyin tea, the back of the leaf is curved), with a silk luster, which is the top, and the soup color is dark red.

Smell: The fragrance of the high-quality Tieguanyin tea soup is fresh, and the cup is lightly smelled when the lid is opened, and its unique aroma is fragrant and fragrant, and it is rich and long-lasting, which makes people feel intoxicated. Pinyun:

The ancients had a wonderful saying that "before tasting the taste of nectar, smell the holy fragrance first". Take a sip, the root of the tongue is lightly turned, and you can feel the mellow and sweet tea soup; Swallow slowly, with a dense aftertaste and endless charm.

Quality appraisal: Sensory evaluation of tea is based on the six factors of shape, color, aroma, taste, soup color and leaf bottom of Tieguanyin tea through human vision, smell, taste and touch. There are two evaluation methods: "dry to look at the layman" and "wet to assess the quality".

1. Dry appearance: Mainly to observe the characteristics, color, crushing, uniformity and aroma of dry tea of dry Tieguanyin. Where the shape is curly, tightly knotted, heavy, even, the color is sand green, oily, fresh, the variety characteristics are obvious, and the aroma of dry tea is pure, all of them are of the highest grade; On the contrary, it is a defective product.

2. Wet evaluation quality: After Tieguanyin tea is brewed with boiling water, its aroma, taste, soup color, leaf bottom, etc. are identified. (1) Smell the aroma:

The aroma of Tieguanyin includes variety incense, regional incense (also known as terroir incense) and manufacturing incense. First smell whether the fragrance of the variety is prominent, and then distinguish the aroma from high and low, long, strong and weak, and pure turbidity. When smelling incense, a combination of hot, warm and cold smelling is used.

Where the variety has a prominent fragrance, a clear and high aroma, and a long and lush, it is the best grade; On the contrary, it is a defective product. (2) Taste: Scoop an appropriate amount of tea soup into the mouth with a teaspoon, and suck and roll it in the mouth through the tongue, so that the taste bud cells in all parts of the mouth can make a comprehensive taste sense.

All those with mellow taste, mellow and refreshing, thick but not astringent, and rich in the characteristics of variety "charm" are all of the highest grade; On the contrary, it is a defective product. (3) Look at the color of the soup: look at the color of the tea soup, light and dark, turbidity, etc.

Where the soup is orange and bright, it is the best grade, and the dark one is inferior. (4) Look at the bottom of the leaves: the tea leaves brewed with boiling water (called "leaf bottom", commonly known as "tea residue"), pour them into a dish filled with clean water and observe the bottom of the leaves.

Where the bottom of the leaf is soft, yellow and bright, and the "green pedicle green belly red border" is obvious, it is the top grade; On the contrary, it is a defective product.