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

The quality of tea is generally fresh, and old is second (except for Pu'er tea, the older it is, the more fragrant); It is better to take pure ** breed and miscellaneous products as the second.

Tasting food pays attention to color and fragrance, and tasting tea pays attention to four aspects: color, fragrance, taste and shape.

According to the standards of tea tasting, the following teach you several ways to identify the quality of tea:

Tea review. 1) Brown.

Color, that is, look at the appearance of the tea color and soup color. Generally, the appearance of new tea is dry, hard and loose, the color is fresh, and it is generally tender green. Stale tea leaves are shrunken and soft.

When purchasing tea, the appearance color should be pure and zeal, and miscellaneous and dark are secondary. The soup color of the tea leaves is superior to bright and clear, and dark and deep is inferior.

This kind of Pu'er tea should be especially mentioned, Pu'er tea is divided into raw tea and ripe tea, especially the fermented ripe tea (yellow-brown color) pays attention to the older the more fragrant.

2) Tea aroma. incense, that is, aroma; The tea leaves are generally pure in fragrance and soaked in people's hearts. If the tea has a weak fragrance or no fragrance at all, or has a peculiar smell, the quality of the tea is not good.

For example, jasmine tea is loved by many consumers, and this tea has a strong jasmine fragrance. If there is no such aroma or other smells, it means that the jasmine tea is of poor quality.

3) Tea flavor. Tea tastes like life.

taste, which refers to the taste of tea; The color of the new tea soup is clear and the aroma is sufficient, while the soup color of the old tea is brown and the fragrance is poor. For example, green tea, the taste of green tea is slightly bitter, and it feels fresh and sweet after drinking, and it can be sweet after bitterness, and it is raw after astringency; If the bitterness and astringency are heavy, and the fresh and sweet taste is less, it is a secondary tea, and the longer the aftertaste, the stronger it becomes. Black tea, the taste of black tea is sweet and refreshing, and bitter is secondary.

4) Tea shape. Shape refers to the shape of the tea leaves. All kinds of famous teas have their appearance characteristics and are in various forms. Different tea varieties have different identification methods.

The shape of the tea should be uniform and consistent, containing less broken tea and impurities. The shape of the tea will directly affect the taste of the tea. For example, Longjing tea pays attention to the flat shape and delicate and smooth feel.

5) How to store tea.

Different tea leaves are stored in different ways, such as Longjing, Tieguanyin and other tea leaves need to be refrigerated and preserved, (the tea leaves are sealed in a fresh-keeping bag and put in the refrigerator, so that you can taste the taste of new tea all year round, and keep it green and fragrant forever.) Pu-erh and pressed teas need to be kept away from light and odors at room temperature.

Tea storage principle: protect from light, moisture, and odor.

All kinds of tea have different colors, but in any case, the good tea soup color is bright and bright, and you can also identify the quality of tea from the taste, the taste of different tea types of good tea is roughly the same, the taste of good tea is mellow and sweet, the lips and teeth are fragrant and the taste is delicate, such as the bitter and astringent taste, and the fire taste is inferior.

How to distinguish the quality of tea from good and bad.

Look at the tenderness Tenderness is the basic factor that determines the quality, and generally the tea with good tenderness is easy to meet the shape requirements of the tea category (such as Longjing's "light, flat, flat, straight").

Look at the rope is a certain shape and specification of all kinds of tea, such as fried green tea for the bar, bead tea for the round, Longjing for the flat, red broken tea for the granule and so on

Look at the color The color of tea is closely related to the tenderness of raw materials and processing technology. All kinds of teas have certain color requirements. For example, black tea requires black and oily, green tea requires emerald green, and oolong tea needs to be blue-brown.

Smell the aroma Smell the aroma, in general, it is fresh and pleasant, and it is better to have no miscellaneous smells; Peculiar smell, burnt taste, sour taste, and miscellaneous taste are inferior products. However, the specific aroma type varies depending on the type 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.

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.