How can you tell good tea from bad tea?

1. All kinds of tea have different shapes. For example, the frozen top tea is hemispherical, Tieguanyin is the global shape, the Wenshan Baochong tea is strip-shaped, and the Longjing is flake-shaped.

2. The color of the tea is mainly bright with oily color and uniform color, except for the green color of Longjing, the rest are frog skin color.

3. The more the tea strips are knotted, the better. Because the more tender the tea leaves, the more knotted the strands can be kneaded.

4. It is better to have heavy bones. Because the young and tender tea cyanine has thick flesh and strong tea strips, while the leaves are thin and loose when the old leaves are old, and the general tea leaves are lighter and floating. The cord should be complete, and the thickness and size are similar.

5. The drier the tea leaves and tea stems, the better.

6. The longer the aroma stays, the better, if there are other peculiar smells such as "burnt", "smoke", "acid", "mildew", or miscellaneous smells such as turbidity, it is the next product.

7. The entrance feels mellow and smooth, and it is better to keep the tea fragrance in the mouth for a long time.

8. The bitterness and astringency of the tea soup are heavy, the taste is light, or there is a cyanotic smell are all inferior, if the bitterness is only a short-term phenomenon and can be immediately sweetened, it is okay.

9. The less sediment in the tea soup, the better.

10. The water color is better to be thick and bright, and it is not good if it is turbid and dull.

1. Observation method: the color of the new tea is fresh and the greenness is obvious, while the old tea is dark and black, and the greenness is obviously worse than that of the new tea. 2. Distinguishing method:

New tea has just been put on the market, just fried out, and generally drier. Due to the long time of placing the old tea, the influence of moisture re-emergence will make the tea feel slightly heavier, and rubbing it by hand does not have that kind of light and crisp friction sound. 3. Taste identification method:

The new tea has a strong fragrance, fresh and natural, while the old tea has a light fragrance and lacks umami. 4. Distinguish the fine method: many green teas can form natural fine hairs after being fried, such tea is generally the tip of the bud, the price is relatively expensive, the taste is refreshing, sweet and fragrant, and it is a famous product in tea.

However, if it is left for a long time, the fine hairs will condense into small balls that are not easy to detect, and the color and fragrance of such tea leaves will be greatly discounted.

The main thing is to taste.

These services are generally available in tea shops.

The appearance is too hard to make out now.

1.There are three steps to smell the fragrance of the tea, one is to smell the fragrance of the dry tea, the second is to smell the smell of the soaked tea after washing the tea with hot water, and the third is to smell the taste of the brewed tea. Green tea is generally characterized by orchid fragrance, as well as chestnut aroma, melon and fruit aroma, magnolia aroma, etc., but these flavors are very subtle and difficult to distinguish, so as a skill to distinguish between good and bad, you only need to smell one flavor - grass smell.

Generally speaking, tea leaves with a grassy taste are not good (maybe they look good on the outside), so what is the taste of grass? It is the smell of grass in schools and parks every time you have mowed the lawn, there is a smell of grass indicating that the tea is not sufficient, the possibility of machine tea is great, or it is summer tea, the tea is not fresh and tender, this grass smell is not only dry tea before brewing, but also disappear after brewing, and there is also a green smell of astringency in the mouth.

2.Every year, around the Qingming Festival, new tea and old tea ** are very different, how to distinguish, there is a rough but more effective technique. A cup of boiled water at 90 degrees, sprinkle a handful of tea leaves into it, if the tea immediately sinks to the bottom, it is new tea, and the old tea starts to float on it.

It should be noted here that this method is most effective for curly teas such as Biluochun, Mengding nectar, and Caihua Maojian, while for some flaky teas such as Longjing and Guding Dafang, which are not easy to sink and cannot be compared horizontally across categories. There is also white tea that is the lightest, the least easy to sink, and even after two or three pourings, it still floats on the water, so you don't need this method.

At the same time, it should also be noted that some stores put the tea in the refrigerator, and the tea leaves that have just come out of the refrigerator are generally easy to sink due to the change of cold and warm, and the water vapor condenses on the tea leaves.

3.No matter what kind of tea it is, yellow tea, black tea, oolong, green tea, the color brewed must be brighter and more transparent, the better, no matter how good the color is, it is not a good tea, or added pigment, green tea is generally light yellow (unless the green is not fully finished or steamed green tea, it is generally not green), and yellow tea is golden yellow.

Of course, some tea leaves due to excessive hair, will lead to impermeable color, almost pink green, this is also a good tea, such as Biluochun, Mengding nectar, Xinyang Maojian although the dry tea is not much white, but there is a very obvious pink green brew. Generally speaking, for the tea leaves with a lot of hair, they are first put in water and then sprinkled with tea, which is also to prevent a large amount of white from rising.

4.There is a very simple criterion for looking at the blades themselves, which is to look at the number of leaves.

The same bud head can also be divided, it is generally believed that the thin and long single bud is not good, the more fat and shorter the bud head at that time, the better, of course, it can not be used across categories, and Longjing and Yuhua tea can not be compared with the hypertrophy of the bud tip.

Identification of fine Tieguanyin is a profound knowledge, Anxi famous tea master and old tea people can identify the quality of tea by smelling the fragrance, the high can taste where the tea is produced in what village, a few years of tea trees, the characteristics of the outstanding can also taste from the hands of the famous tea master. Laymen can start from "observing the shape, listening to the sound, observing the color, smelling the fragrance, and tasting the rhyme" to distinguish the advantages and disadvantages of tea.

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 to the sound: 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 dumb one is second.

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.

Rhyme: The ancients had a wonderful saying that "before tasting the taste of nectar, first smell the holy fragrance". 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.

Anxi Tieguanyin identification method (personal experience): it is better to be mellow, elegant and fragrant!

Specifically:1. Look at the shape, the tighter the better; Feel, the drier the better: listen to the sound, the sound of the tea grains falling into the plate, the heavier the tea grains, the better.

2。Taste, the taste of the tongue is fresh and sweet, and there are many amino acid components :) There is a grassy and sour taste, don't, you can't make tea!

3。Smell the aroma at the bottom of the cup, be pure, and be able to go straight into the upper mud pill (brain) for the top grade.

Look what kind of tea it is! Also, you can't just look at the surface of the tea to tell the good from the bad!