How is green tea rated as good or bad? How to evaluate the quality of green tea

The quality of green tea depends on the color, smelling the aroma, touching the shape, and looking at the tea soup.

Taste to judge.

Look at the good or bad way to judge green tea:

1. Look at the color, good green tea products are emerald green or yellow-green, oily and shiny, while inferior green tea is dull, dark brown, and has no light.

2. Smell the aroma, the high-grade green tea is fragrant, with a faint orchid fragrance and chestnut fragrance, if the tea is turbid and has other unknown smells, it must be bad.

3. Touch the shape, green tea with good quality, the shape is straight and even, and it is white.

It shows that it is unusually tight and complete to the touch. If the cord is loose and the leaf surface is rough and light, it must not be considered a good green tea.

4. After the tea soup is brewed, the tea soup is green, clear and bright, with obvious characteristics of clear soup and green leaves; If the brewed green tea soup is turbid and not bright, it is known that the tea is of poor quality.

5. Taste the taste, the best green tea tastes slightly bitter, but the aftertaste is mellow, sweet and fresh, and the tongue is full of relish; Coarse and low-quality green tea is light, tasteless, and astringent.

Precautions for the preservation of green tea:

1. Avoid moisture, generally most tea leaves have strong moisture absorption and moisture resistance. When storing, relative humidity.

It is more suitable at 60%, and more than 70% will develop mildew due to moisture absorption, and then acidify and deteriorate.

2. Avoid high temperatures, green tea leaves are more suitable for low temperature storage. The temperature is too high, and the amino acids in the tea leaves.

Sugars, vitamins and aromatics.

The substance will be decomposed and destroyed, resulting in a decrease in quality, aroma, and taste. Do not leave the tea leaves next to the kettle for a long time.

3. Avoid sunlight, sunlight will promote the oxidation of green tea pigments and esters, and chlorophyll.

Decomposes into demagnesium chlorophyll, which makes the quality of green tea leaves deteriorate. Therefore, tea is generally stored in aluminum bags, or kraft bags.

4. Avoid oxygen, chlorophyll, aldehydes, esters, and vitamin C in green tea

It is easy to combine with the oxygen in the air, and the oxidized green tea leaves will make the green tea tea soup red and dark, so that the nutritional value will be greatly reduced. Therefore, every time you take tea and drink tea, do not seal the seal first.

5. Avoid peculiar smells, green tea contains polymer palmitase and terpene dilute compounds. This type of substance is very unstable by nature and can absorb odors extensively. Therefore, when tea leaves are mixed with odorous items for storage, they will absorb odors and cannot be removed.

1. Look at the color.

The color of good green tea products is emerald green or yellow-green, oily and shiny, while the color of low-quality green tea is gray, dark brown, and has no luster.

2. Feel the shape.

Good quality green tea, the shape is straight and even, the white hao is exposed, and it is very complete and compact to the touch, if it is loose and loose, the leaf surface is rough and light, it is not a good quality green tea.

3. Smell the aroma.

The high-grade green tea has a clear fragrance, the orchid fragrance is light, the chestnut aroma, if the tea is mixed with other unknown smells, it indicates that the tea quality is not good.

4. Taste the taste.

Good quality green tea will have a slight bitterness, but the aftertaste is mellow, sweet and fresh, and the tongue is delicious; Coarse old and inferior green tea is light and tasteless, and also has an astringent taste.

5. View tea soup.

After brewing good quality green tea, the tea soup appears green, clear and bright, containing clear soup and green leaves.

The shape of the long fried green requires the cord to be tight, even, with sharp seedlings, and the color is green. The roasted green tea strips are still tight and straight, with sharp seedlings, showing millimeters, and the color is dark green and oily. The shape of pearl tea is required to be round and knotted like beads, heavy and even, and the color is green.

The steamed green sencha has a straight shape and a dark green and oily color. All kinds of famous green tea pay more attention to the appearance, such as Longjing tea must be flat and smooth, single bud green tea must be straight and complete, straight green tea must be as straight as a needle, curved green tea must be thin and slightly curled and obvious, conch-shaped green tea must be tightly curled into a snail shape and very obvious, bead-shaped green tea must be tightly knotted like beads, orchid-shaped green tea must be separated from buds and leaves such as orchids, and tie-shaped green tea must only be like dried flowers.

Aroma of green tea: First, there is a smell of smoke burning, which is caused by the scorched leaves caused by the high temperature of the killing, or the smoke smell caused by the leakage of the killing machine and dryer. Second, there are peculiar smells such as ink and plastic, which are polluted by the peculiar smell of packaging materials printing ink or packaging plastics.

The third is the smell of water, which is caused by the accumulation of tea leaves in the process for too long, or the roasting temperature is too low.

Green tea soup color: one is yellow soup, which is caused by the long time of simmering in the green stir-frying, the green leaves are not cooled, the heavy pressure time in the rolling is too long, the baking temperature is too low or the storage time is too long. The second is that it is turbid and not bright, which is due to the fact that the fresh leaves have soil inclusions, are too heavy to roll, and the baking time is too long.

The taste of green tea: First, there is a smoky smell, which is the same as the aroma with a smoky smell. The second is that the taste is coarse and astringent, which is caused by the coarse old fresh leaves or insufficient greening, and the baking temperature is too low.

The third is the weak taste, which is caused by the lack of tenderness of fresh leaves, or too tender, or insufficient rolling. Fourth, there is a peculiar smell, which is caused by contamination in packaging or storage.

The evaluation of green tea depends on whether the tea leaves of green tea can exude fragrance when brewed, and whether the color of green tea is green.

The first thing about the quality of green tea is to look at the color, the first thing green tea gives people the feeling that the color can be seen, and the second is to smell the taste, you can judge the quality by smelling the taste. The third is to judge by tasting.

In fact, how to evaluate the quality of green tea first depends on the smell of the tea, and then the color of the soup and whether the tea leaves are the tip of the teeth.

The color of green tea brewed is turquoise, and it also has a faint fragrance.

How is green tea rated as good or bad? Of course, you have to enjoy this furnace factory slowly, so that you can taste its taste in order to know the good pieces of its tea, and to evaluate the first reason for its good harmony.

Green tea is generally judged from five aspects.

1. Appearance: overall shape, degree of crushing, clarity, color.

2. Aroma: In line with the aroma category of regional green tea.

3. Soup color: chromaticity, brightness, turbidity.

4. Taste: intensity, strength and weakness, purity, bitterness, freshness, etc.

5. Leaf bottom: the softness and hardness of the leaves, the thickness of the leaves, the content of the bud heads, the curling of the leaves, the roughness, the color, the light and the dark, etc.

If you find my answer helpful, please set it to "".

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.

Smell, not too fragrant, there is a natural fragrance of tea. It is a good taste.

Pinching, it is easy to break, indicating that it is not easy to mildew when dry.

Look, the leaves are uniform in size and there are no too noticeable differences.

Eat, eat a piece of dried tea and see if there is any peculiar smell.

Brew to see if the soup is clean, hair tea.

Except, because there is.

Millimeter. Whether there is any dirt on the surface of the water during the first bath.

The second smell, the second soaking in water, smell whether the smell is similar to the first soak. to identify whether artificial flavors have been added.

Second, look at whether the tea leaves are rotten, have residual leaves, and have various other bad leaves. See if the leaves are consistent in color and uniform in size.

If not. Cusps of teeth. Tea made of leaves, find that there is not a single rotten leaf to be careful, may be sprinkled with pesticides. I would like to make a special note that there is no trace of insects eating a single leaf in a batch of tea, which is a violation.

Nature. Yes, it must have been sprinkled with pesticides, and this situation is in oolong tea.

Tieguanyin. is especially prominent because they are.

Large leaves. Tea is terrible, I would rather drink plain water than drink this kind of tea, but it is not necessarily true that some people will mix several leaves together to improve the quality and deceive customers. ）

The second eat, take a sip, taste by yourself, the taste is just because of the tea. Behold thy ways.

1. Generally, the shape of good green tea is relatively good and perfect, the leaves of the tea are relatively slender, the size is consistent, the body shape is very beautiful, and there is not too much broken slag. In general, bad green tea has a lot of broken slag in it, and the leaves will be very uneven, and the comparison is ugly and short, so as long as it is compared, it is easy to see.

2. Generally, the color of good green vertical digging tea is dark and fresh, moist and very uniform, for example, Mao Feng is dark green and slightly brown, Longjing Yulu melon slices are emerald green, and the bad green tea will be foaming and not coloring, with spots, dull and dry, uneven. Good green tea is naturally the best grade, and the bad one is the inferior one.

3. Aroma: The aroma of green tea includes turbidity, purity, fragrance, and no grass aroma. West Lake Longjing tea is particularly fragrant, Mao Feng is Fang special with chestnut fragrance, Yulu has a fragrant liquid, and melon slices are pure.

The aroma of planted green tea is high and clear, the aroma is low and turbid, and pure and sharp. And with grass smoke, sour and mildew, it is an inferior product, that is, a bad green tea.

4. Taste: The taste of green tea includes sweetness, as well as thick and light, turbidity, more mellow, bitter, and the taste of green tea, which is naturally fragrant. The general taste of green tea is sweet and clear, strong and mellow is good green tea, if there is a smell of grass smoke, sour and pythiac, and some bitter taste, it is not good.

The quality of tea can be evaluated by four aspects: color, fragrance and shape when there are no scientific instruments and methods to identify it. These four aspects are used to evaluate the quality of tea, and it is usually identified by seeing, smelling, touching and tasting tea. That is, look at the appearance, color, smell the aroma, touch the bones, and open the soup to taste.

Color--- Different teas have different color characteristics. The roasted green in green tea should be yellow-green, the roasted green should be dark green, the steamed green should be emerald green, and the longjing should be slightly beige in the bright green; If the green tea is gray and dark brown in color, the quality must be poor. The vapor color of green tea should be light green or yellow-green, clear and bright; If it is dark yellow or cloudy, it is not a good tea.

Black tea should be black and oily, the soup color is red and bright, some high-grade gongfu black tea, its tea soup can form a yellow oil ring around the teacup, commonly known as "gold circle"; If the soup is dull and turbid, it must be inferior black tea. Oolong tea is better in color and brown and shiny.

Aroma--- all kinds of tea have their own fragrance, such as green tea with fragrance, high-grade green tea with orchid fragrance, chestnut fragrance, etc., black tea with fragrance and sweet fragrance or floral fragrance; Oolong tea set ripe peach fragrance and so on. If the aroma is low, it is determined to be inferior tea; The stale is aged tea; Those with mildew and other peculiar smells are spoiled tea. It is Kuding tea, which also smells with a natural aroma.

Flower tea attracts tea customers with its strong aroma.

The taste --- or the taste of tea, the taste of tea itself is composed of bitter, astringent, sweet, fresh, sour and other components. The proportion of its ingredients is appropriate, the taste is fresh and mellow, at the same time, different types of tea, the taste is not the same, the first taste of high-quality green tea has its bitter feeling, but the aftertaste is strong and mellow, so that the tongue is relished; Coarse and inferior tea is light and tasteless, and even astringent and numb. The taste of high-quality black tea is strong, strong and fresh; Low-grade black teas are bland and tasteless.

Kuding tea is very bitter in the mouth, but it has a sweet aftertaste after drinking.

Appearance--- The quality of tea can be judged from the shape of the tea, because the quality of the tea is directly related to the fresh leaves picked by the tea, and it is also related to the making of tea, which is reflected in the shape of the tea. For example, good Longjing tea has a light, flat, straight appearance, and resembles a bowl nail; Good pearl tea, the particles are round and tight, uniform; Good work, the black tea strips are tight, and the black broken tea particles are neat and uniform; Good Maofeng tea buds, bud dew and so on. If the cords are loose, the particles are loose, the leaf surface is rough, and the body bones are light, it is not a good tea.

Color: If the color is dark and has no luster – it may be aged tea;

Aroma: If the smell of the tea leaves has changed, it is more unpleasant - it may have deteriorated;

Palate: If you already have a strange taste - it may be cross-flavored or spoiled;