How can you tell what kind of tea it is based on its color? Which tea tastes better?

The color of different products is different, and people who understand tea can generally judge the quality of tea by the color of tea. Biluochun, Pu'er tea, Tieguanyin, etc. taste very good. ，

The leaves are divided by the color of boiling water tea, and there are black teas, such as Pubait tea and Qimen black tea; There are green teas, such as Yingshan Yunwu Tea, West Lake Longjing, and Lushan Yunwu; There is yellow tea, such as Mengding yellow buds and Junshan silver needles; There are black teas, such as Anhua black tea and Yunnan common baiting; There are white teas, such as white peony and shou mei tea.

The freshness and quality of the tea can be judged by the depth and transparency of the color, and the taste of the hair tip will be better.

According to statistics, there are more than 6,000 varieties of tea in China, which are divided into three categories according to the production method, namely non-fermented tea, semi-fermented tea, and fully fermented tea; According to the degree of fermentation, it is classified into six categories, namely black tea, green tea, white tea, yellow tea, dark tea, and oolong tea (green tea). The group varieties are: Mengku large-leaf tea, Menghai large-leaf tea, Fengqing large-leaf tea (the above is a national-level improved variety), Yuanjiang glutinous tea, Yangta large-white tea, Zhenyuan stirrup tea, Luchun Mayu tea, Luoshui large-leaf tea, Iceland large-leaf tea, Bazi white hair tea, Yunlongshan large-leaf tea.

Green tea, also known as non-fermented tea, is mostly made from tea buds and through typical processes such as killing, rolling, and drying. The color of its dry tea and the tea soup after brewing, and the bottom of the leaves are mainly green, which is named after it. Among China's green tea, there are the most famous products and the most widely distributed, such as Jiangsu, Zhejiang, Yunnan and Guizhou.

In fact, it is not difficult to distinguish tea, and China's tea is mainly divided into six categories: green tea, white tea, yellow tea, green tea (oolong tea), black tea, and dark tea. Different water and soil climates in various places create different varieties of tea trees, but the main difference between different types of tea lies in the different production processes, and the degree of fermentation of tea leaves in the production process is different.

China is the birthplace of tea, with the oldest tea tree and the longest history, there are many varieties of tea in China, according to the different degrees of fermentation of tea production technology, it can be divided into six major tea categories, black tea, green tea, yellow tea, white tea, and black tea.

In fact, it is not difficult to distinguish tea, and China's tea is mainly divided into six categories: green tea, white tea, yellow tea, green tea (oolong tea), black tea, and dark tea. Different water and soil climates in various places create different varieties of tea trees, but the main difference between different types of tea lies in the different production processes, and the degree of fermentation of tea leaves in the production process is different.

China is the birthplace of tea, with the oldest tea tree and the longest history, there are many varieties of tea in China, according to the different degrees of fermentation of tea production technology, it can be divided into six major tea categories, black tea, green tea, yellow tea, white tea, and black tea.

According to the color classification of tea, it can be divided into: green tea, yellow tea, white tea, green tea, black tea, and dark tea. Each tea is very distinctive.

Tea can be divided into white tea, green tea, black tea, clear tea, dark tea, and yellow tea. This is distinguished by color, and the taste is different for different types of tea.

If it is divided according to color, it can be divided into green tea, yellow tea, white tea, green tea, black tea, and dark tea.

1. Typical oolong tea, the leaf edge is red, and the middle of the leaf is green, which is called "green leaf red border". The soup is yellow and red, with a strong and mellow taste, with a unique floral and fruity aroma and endless aftertaste. The famous oolong teas are:

Fujian Tieguanyin, Phoenix Single Fir Tea, Frozen Top Oolong Tea, Wuyi Dahongpao.

2. Green tea: After brewing, the color is green and the soup is clear, the taste is fresh, and the aroma is clear. Famous green teas are: West Lake Longjing, Dongting Biluochun, Xinyang Maojian, Lushan Yunwu, Taiping Houkui, Huangshan Maofeng, Wannantun Green, Baisha Green Tea.

3. Black tea: The quality characteristics are tight knots, slender and curved, complete leaf shape, bright red and yellow at the bottom of the leaves, light and bright soup color, and mellow taste. Famous black teas are: Qimen black tea, Yunnan Yunnan red tea, Yingde black tea.

4. White tea: The finished tea buds are strong and multi-milli, the soup color is light, the taste is fresh and pure, and the bottom of the leaves is tender and even. Famous white teas are: Baihao Silver Needle, White Peony.

5. Yellow tea: The finished yellow tea buds and leaves are delicate, golden in color, tender and shiny. The soup is orange and yellow, clear and bright, and the aroma is high, which is very pleasant.

According to the old and tender fresh leaves, it can be divided into three categories: yellow bud tea, yellow small tea, and yellow big tea. Famous yellow teas are: Junshan Silver Needle, Mengding Yellow Bud, Huoshan Yellow Bud.

6. Black tea: Tibetans, Mongolians and other fraternal ethnic groups in China regard black tea as an indispensable drink in daily life. Famous black teas are: Yunnan Pu'er tea, Guangxi Liubao tea. The soup is brownish-red, with an aged aroma and a mellow taste.

To identify the quality of tea, it can be judged from the shape, color, aroma, taste, soup color and other aspects of tea. Appearance: Mainly identified from the strip, tenderness, color and clarity of the 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 inclusions is called soup color when the juice brewed from boiling water is called. 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 is brewed with boiling water, most of the soluble active ingredients enter the tea soup to form a certain taste, and the taste is 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.

Bottom of the leaf 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 and taste.

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

It can't be the same, different kinds of tea are not the same color:

1. Green tea is generally green, such as: Xinyang Maojian, West Lake Longjing, Biluochun, etc.

2. Black tea is generally brown, such as: Qi red, Yunnan red, Ying red, etc.

Tea is divided into red tea, green tea, flower tea, rock tea, oolong tea, Tieguanyin, Pu'er tea, etc., the color is not the same, each has its own characteristics; There are brown black tea, verdant green tea, dark gray with white flower tea, pure black rock tea, dark brown oolong, patina Tieguanyin, bronze Pu'er, Tieqing Pu'er tea and many other colors, and the color of each tea is not fixed and unchanging; Many factors such as the age and tenderness of the tea leaves, the season of picking, the air-dried fermentation, the length of roasting, and the age of the tea will affect the color of the tea;

The color of the tea brewed with tea leaves is cool and transparent, and the taste has no peculiar smell, so it is a good tea.

Tea leaves can be divided into green tea, white tea, yellow tea, green tea (oolong tea), black tea, and black tea according to their color.