How to distinguish the quality of tea, how to identify the quality of tea

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.

Drinking tea has become one of the favorite ways of modern people, because tea contains a large number of beneficial elements to the human body, so the health tea extended from tea is much loved by people. Drinking a cup of health tea after tea and dinner is very beneficial to the human body. A good cup of health tea, which is related to the raw materials used, what kind of tea is used, the taste and efficacy of the health tea concocted are also different, and I would like to introduce you to some how to distinguish the quality of tea.

Smell, taste, sight, and touch are the main means to identify the quality of tea, and then the collected information is synthesized for analysis and judgment. Generally, the evaluation of tea is mainly from two aspects: dry evaluation and wet evaluation.

1. Dry evaluation

1. Color: From the color and gloss of the tea itself. Tea leaves with good color have a moist feeling, and tea leaves with poor color have a dark gray color.

2. Clarity: refers to whether the tea is mixed with some sundries, such as stems, seeds, pu, slices and sweaters, etc., and what is its content.

3. Whole crushing: one refers to whether the proportion of tea in the upper, middle and lower sections is uniform, and the other refers to whether the size, length and thickness of individual tea strips or particles are uniform, and the quality of the whole crushing depends on the overall feeling of the tea.

4. Strip rope: refers to the appearance and specifications of various types of tea, such as the size, length, thickness, and weight of the tea.

2. Wet evaluation

1. Leaf bottom: After reviewing the taste, pour the leaf bottom into the leaf bottom to observe its tenderness, evenness and color. The old and tender at the bottom of the leaves, the uniformity, the crushing, the brightness of the color and the degree of the leaves are important factors in evaluating the priority of tea.

2. Soup color: The normal color (nature, depth) and brightness of the tea soup (light and dark, turbidity) are mainly evaluated. Normal color means that the tea soup should have the soup color of all kinds of tea, such as the soup color of green tea should be green soup or green with a slight yellow, bright black tea soup color should be red, red and bright.

The soup color of green tea is orange yellow, bright yellow tea should be yellow and bright, white tea is light yellow and bright, and black tea is dark brown and bright. Brightness refers to the degree of brightness and darkness of the tea soup. Because the chemical composition of the tea soup is easy to change after contact with the air, making the tea soup dark and muddy, it is sometimes done before smelling the aroma.

3. Taste The taste of tea soup is generally about 50 degrees, and the grade is mainly assessed according to the intensity, strength, freshness, astringency, bitterness and sweetness and purity.

4. Aroma: Smelling aroma can be divided into three stages: hot smell, warm smell, and cold smell. Hot smell is mainly to smell whether there is any peculiar smell in the aroma, such as: smoke, burn, acid, rancid, mildew, warm smell is to determine the level of aroma, cold smell is to see the persistence of tea aroma.

<> "Identifying the advantages and disadvantages of tea can be judged from the shape, color, aroma, taste, and soup color of the tea.

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.

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.

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 smokeless, burnt, moldy, 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 contents and the juice brewed by boiling water is called soup color. 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 the 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.

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, purity and taste. It is better to have a fresh and long-lasting floral fragrance, a mellow and delicious taste, and a tender green and bright soup at the bottom of the leaves.