How to identify the good and bad of Maojian tea, and how to identify the quality of Maojian tea

The tip of the hair naturally means that its shape is sharper, finer and rounder, and if you look closely, the leaf surface of the tea, even if it is roasted, has a finer burr. You can look at a stretchy tip of the bristle and take a closer look, there is a burr feeling.

The leaves of Maojian tea are thicker than other teas, and even after the compensation, the leaf surface is thicker and has a full feeling. And the color will not be black, but with a green feeling, if black, black, it is a false hair tip.

Take a complete hairy tip tea leaf to see if its leaf surface is alternate, that is, there are more connecting leaves at the root of the leaf, and its root is round and solitary. It means that several leaves are connected and round, which is a true hair tip, while a single leaf is many and the root end is not round.

Take the purchased hair tip to brew, if there is a tender green or yellow-green, and there is a high light transmittance, it is true. However, if it is dark green, and there is a cloudy feeling, and there is no obvious light transmittance, it is false.

After brewing, it can also be judged by the aroma. The real hair tip, its fragrance is high and refreshing, that is, there is a far-reaching feeling, but also with a clear fragrance, the fragrance of fresh grass. The fake one is a light smell or a peculiar smell.

1. Tea shape, the tea shape of good quality Maojian tea is uniform and compact, and the tea shape of poor quality Maojian tea is loose;

2. Aroma, the good quality Maojian tea leaves have a high fragrance and strong flavor after brewing, and the miscellaneous taste of poor quality Maojian tea leaves is more obvious after brewing;

3. Tea soup, the soup color of good quality Maojian tea leaves is yellow and green after brewing, and the soup color of poor quality Maojian tea leaves is dark green and dark after brewing.

1. Take a closer look at the dry tea: Fine, round, tight, straight, and more white are the significant characteristics of Maojian tea, and what you need to do to see Maojian dry tea is to smell the fragrance of dry tea, and the color of the silver-green and verdant hair tip is generally bound to have a pleasant aroma, and if there are some miscellaneous smells in the Maojian dry tea, such as green odor, it is likely that there is a problem in the production process;

2. Twisting dry tea: This step is to rub the index finger and thumb to rub the dry tea with the tip of the hair, judge the dryness of the tea leaves, the water content is too high and too low, etc., the appropriate water content of the Xinyang hair tip, with the fingers to rub hard, there should be some crushing, there are also some twisted cords; If there is only a small amount of crushing or even no crushing after twisting, it means that the water content of Xinyang hair tip is too high; After rolling, all of them are powdery, indicating that the water content of Xinyang hair tips is too low;

3. Brew to see the color of the soup: the color of high-quality Maojian soup is light green or yellow-green, clear and bright. If the color of the soup is dark and dark, it is often caused by dampness and other reasons such as Maojian tea leaves; If the color of the soup is yellow or red, it is often caused by slight fermentation due to improper disposal of fresh leaves after picking, or low or insufficient greening temperature; The turbidity of the soup is often caused by excessive kneading and pressurization or bacterial contamination and deterioration;

4. Look at the bottom of the leaf: the bottom of a good hairy tip should be tender green and bright, the color should be uniform, and the buds and leaves should be even.

1. Maojian tea has some obvious characteristics, such as the tea leaves are fine and straight, and the surface is white, so it is generally made of young buds, and there will be no coarse tea.

2. The color of Maojian tea is bright, generally showing the color of turquoise or yellow-green, and it looks glossy, with white grinding hairs on the surface, and the dry tea smells fragrant and pleasant, and there will be no miscellaneous smell. Some Maojian tea will smell green because it is not transparent.

3. The water content of Maojian tea is relatively low, and most of it becomes powder after being crushed by hand, indicating that the moisture content of Maojian is just right. If all of them are crushed, it means that the water content of Maojian tea is too low, and if it is not crushed, it means that its water content is too high, so everyone should pay attention to this when buying Maojian.

4. The soup color after brewing Maojian tea is generally light green, and some are also yellow-green, no matter what kind of soup color it looks clear and bright, there will be no turbid feeling, it looks clean and natural, and it will make people feel happy. If it is a darker color after brewing, it is generally the tea that has aged or aged, and if the soup color is yellow or the ant type is a little reddish after brewing, it means that the tea is not green enough and so on.

1. Look: look at the bar, look at the color, look at the soup color. Shape strip: Any tea that is too tight, too thin, and too small in the shape of Maojian tea is not a good tea; Color: All dry tea that is too green is not a good tea; Soup color: Any tea that is muddy is not a good tea.

2. Smell: that is, smell the aroma, dry tea smells fragrant, smells fragrant after washing tea, and the soup smells fragrant, there can be no strange smell and grass gas, there are many grass gas teas on the market at present, some tea will mislead the "grass gas" tea to customers as "fragrance", even the fragrant tea is ordinary tea, Maojian tea often has eight kinds of aromas, when the number of "floral" and "chestnut" tea is the tea.

3. Taste: that is, taste the taste, all the tea that tastes astringent is not a good tea, and all the tea that tastes too bitter is not the best tea. Astringent, bitter and grass gas are the substances produced by the essence of tea, which is to fry the astringency into mellow and sweet flavor through the processing and frying process, and fry the aroma of chestnut fragrance and floral fragrance that is ripe through the grass gas.

1. To distinguish the quality of the hair tip, we should start from four steps, namely: looking, smelling, soaking, and drinking. In terms of appearance, the tip of the blue grip hair is tight and straight, the shape is fine and straight, the brown color is relatively pure, the tea leaves are exposed with "white hair", and the size of the bud balance round head is uniform;

2. When you pick it up and smell it, you can smell the aroma of chestnuts. After brewing, the ** Maojian soup is bright in color, with its own fragrant fragrance, and when you smell it at the end of your nose, you can feel the pure tea fragrance, which is refreshing. After the entrance, it is mellow and refreshing, and the aftertaste is endless.

3. Maojian is specifically divided into Weishan Maojian, Xinyang Maojian, Maoping Maojian, Duyun Maojian, Xiushan Maojian, Huangshan Maojian, etc.

1. The color of the tea: good new tea leaves are generally fresh and tender green or dark green, good green tea is green and very fresh, and good fried green tea is gray and green with a little luster. Bad tea leaves have obvious black focus or dark sauce spots, and the tea clip has old leaves and yellow leaves, and the color will be inconsistent.

2. The shape of tea: each tea has its own shape characteristics, if the size, thickness and length of the tea are more uniform, it is a better tea, and if the tea is rough, loose and short, it is a bad tea.

3. Smell the smell of tea: good tea generally has a very obvious tea aroma, including light fragrance, strong fragrance, and sweet fragrance, while bad tea will have a burnt smell, bitter and astringent taste or stale taste.

In addition, there are also those who want to buy high-quality Maojian tea, and it is also cost-effective. It is recommended to book tea in the nine products of hospitality, and the pheasants are stocked under the tea trees, with fewer insect pests and strict quality control. However, the annual tea production of Hospitality Jiupin is small, and it needs to be booked in advance!

1. Strip rope. Good quality tea strips are tightly knotted, and the size, length, and shape are neat and uniform. Poor quality tea strips are loose, of different sizes, lengths, shapes, and finely broken leaves.

The rope of oolong tea is preferably medium in length, tight and thin, and heavy; Black tea is good for small particles, uniform and dark color; Green tea is tight with a rope, pearl tea is round and tight with particles, and flat teas such as Longjing are smooth and even, and the color is emerald green.

2. Tenderness. The tenderness of tea mainly depends on the number of buds, the age of the leaves and the gloss of the cords. Black tea is better with many buds, peaks and seedlings, and delicate leaves; Green tea is better with many peaks and seedlings, delicate leaves, and heavy bones: roasted green is better with more buds and delicate leaves.

3. Color. High-quality tea has a bright color. Green tea is emerald green or yellow-green with a certain luster, and the leaf surface has more silvery-white hairs; Black tea is brown or copper-red and dark brown and oily with more orange-yellow bud tips: white tea is better with gray-green or emerald green, white as silver.

4. Break it up. The shape of the tea is complete, basically no debris, the edge of the brewed tea is complete jagged, the glandular hairs on the teeth and the fluff on the back of the leaf are clear.

5. Clarity. The tea does not contain any impurities, and contains more tea stems, petioles, and tea seeds, indicating that the quality is very poor.

1.Taste the tea.

It has the appearance of thin, round, tight, straight, emerald green color and white hair, which is a unique style of green tea treasure and one of the top ten famous teas in China.

Taste the tea. 2.Spare parts.

The upside-down glass, turn the wrist, so that the cup mouth is facing up, the glass brewing method is more popular with people who live a fast lifestyle, use the glass cup to make tea to appreciate the famous tea, with a unique place, the tea soup of the famous tea is vivid, so that you can clearly see the world in the cup.

3. Wash the cup and warm the cup.

Pour an appropriate amount of boiling water into the teacup, clean the teacup, and then pour out the water, this dish is also called cleaning the tea set, tea is a holy thing, the tea maker must have a holy heart, so that the tea drinker has a more relaxed and happy feeling. Good tea has the essence of heaven and earth and washes away the dust of the mortal world.

Wash and warm cups.

4.The tip of the hair into the cup is auspicious.

With tea, the tea leaves are put into the glass respectively, the amount of tea is about 3 grams, the taste of Xinyang Maojian is mellow and thick, and the local saying is: coarse tea and fine tea. When you put in a lot of good tea, you will put it one by one in order from left to right, so as not to violate the holy nature of tea, in order to pray for more happiness for you.

The tip of the hair into the cup is auspicious.

5.Moisten the tips of the hairs and reveal their faces.

It is also called the first brew, the first brew adopts the "whirlpool water injection method" to inject a little water into the cup, infiltrate the tea buds, Xinyang people drink tea to pay attention to "the first water, the second tea", in order to be more clean and hygienic, to pour out the first tea, this is also called washing tea. The soaked tea buds have exuded wisps of tea fragrance, and Xinyang Maojian is deeply loved by tea lovers with its fragrant flower and fruit fragrance, commonly known as: crow's mouth, chestnut fragrance, mung bean soup.

Moisten the tips of the hairs and reveal their faces.

6.Hui Qing made tea to pay respect.

Lift and soak the water into the cup, pull up and down and pour water, repeat three times, and call it "Phoenix Three Nods". "Phoenix three nods" is a metaphor for three bows to the guest. At the same time, you can watch the new green tea buds dancing and appreciate the charm of the tea girl, and now the wisps of tea fragrance have come to your face.

Hui Qing made tea to pay respect.

7.A cup of tea was served to the guests.

It is a blessing to have tea to drink, and to drink good tea." Tea is the pride of China, and tea art is a symbol of human civilization. We are tea lovers, and we are also tea people.

With a cup of new green, guests appreciate, comment on the color, fragrance and taste of the tip of the Xinyang hair, smell: the fragrance is high and lush, refreshing into the nose, view: the tip of the bud is green, light and comfortable to roll the bottom of the water, taste:

The velvet is subtle, and it ripples on the surface of the water.

A cup of tea was served to the guests.

8.Look, smell, taste tea:

Take a hot sip, smell the fragrance first, then taste the taste, sniff while sipping, and drink lightly. The amount of drink is not.

More, but it can leave a fragrance on the teeth and cheeks, only the bottom is sweet, the heart is relaxed, and there is no fun;

Look, smell, taste tea:

First, look at the appearance of the dry evaluation First of all, hold a handful of tea leaves with both hands, put it on the tip of your nose, and inhale the aroma of tea leaves deeply. One is to see if it has the aroma of ripe chestnut; the second is to distinguish the level of aroma; The third is the purity of smelling the aroma, where the aroma is high and the smell is positive, it must be high-quality tea. Secondly, grab a handful of tea leaves and spread them on white paper to see the color, tenderness, cords, and thickness of the dry tea.

Where the color is uniform, the tenderness is high, the cord is tight, the thickness is consistent, and the broken tea is less is the best tea. Second, the wet look to recognize the inner quality of the wet view, is the soup review. Boiling soup is commonly known as making tea or making tea.

Generally, take 3 5 grams of tea leaves, put them in a white porcelain cup, and then pour about 200 ml of boiling water on them. After opening the soup, you should smell the aroma first, then look at the color of the soup, taste the taste first, and then evaluate the bottom of the leaves. (1) smell the aroma of tea after brewing in the cup, immediately pour out the tea soup, the teacup with the bottom of the leaf, sent into the nose for smelling the fragrance, where the smell of the tea fragrance is high and pure, so that people have a sense of relaxation, it can be regarded as good tea.

2) Look at the color of the soup Look at the color of the soup should be carried out in time. Generally, after 3 to 5 minutes of tea brewing, pour out the tea soup in the cup into another bowl, and immediately before and after smelling the aroma. For all the high-quality teas, the soup color should be light green or yellow-green, and it is required to be clear but not turbid, bright and clear.

3) Taste Taste is distinguished by the human taste organ. It is generally believed that green tea tea soup is rich and refreshing, and it is a high-grade green tea; If it is bland and astringent, it is mostly coarse old green tea. (4) Evaluate the bottom of the leaf Evaluate the bottom of the leaf left after the tea is brewed and detangled, and look at the old and tender, broken, color, homogeneity, soft and hard to determine the quality of the priority, and at the same time, attention should be paid to whether there are other doping.