How to identify the quality of tea? How to identify the quality of tea?

Taste the tea

Dry chewing tea is fresh and mellow, the taste of tea soup is slightly bitter and sweet, good tea is sweet and thick, active, and the feeling of sweet throat lasts for a long time after drinking.

Look at the bottom of the leaf

The bottom of the leaf is commonly known as tea residue, the bottom of the leaf is bright and symmetrical, and it is better to do not contain impurities.

Taste the teaDry chewing tea is fresh and mellow, the taste of tea soup is slightly bitter and sweet, good tea is sweet and thick, active, and the feeling of sweet throat lasts for a long time after drinking.

Look at the bottom of the leafThe bottom of the leaf is commonly known as tea residue, the bottom of the leaf is bright and symmetrical, and it is better to do not contain impurities.

The quality characteristics of the first section of spring, summer and autumn teas.

The quality characteristics of spring, summer and autumn tea can be described from two aspects.

1) Dry look. It is mainly judged from the three factors of color, aroma and shape of dry tea. Where the color of green tea is green, the color of black tea is black, the tea is fat and heavy, or there are more white hair, and the black tea and green tea are tightly knotted, the bead tea particles are round and tight, and the aroma is rich, which is the quality characteristic of spring tea.

The color of green tea is gray, the color of black tea is ruddy, the tea leaves are light and loose, the tender stems are wide and long, and the black tea and green tea are loose, the bead tea particles are loose, and the aroma is slightly coarse and old, which is the quality characteristics of summer tea.

The color of green tea is yellow-green, the color of black tea is dark red, the tea leaves are of different sizes, the leaves are light and thin, and the aroma is relatively peaceful, which is the symbol of autumn tea.

2) Wet look. It is to evaluate the tea leaves and make further judgments. After brewing, the tea sinks quickly, the aroma is strong and lasting, and the taste is mellow; The color of green tea soup is yellow in green, and the color of black tea soup is red and bright; The bottom of the tea leaves is soft and thick, and there are many normal buds and leaves, which is spring tea.

After the tea leaves are brewed, the sinking is slower and the aroma is slightly lower; The taste of green tea is not thick and slightly astringent, the soup color is green, and the bottom of the leaves is mixed with copper-green buds and leaves; The taste of black tea is strong and unrefreshing, the soup color is red and dark, and the bottom of the leaves is red and bright; The bottom of the tea leaves is thin and hard, and the leaves are more, which is summer tea.

Where the aroma of tea brewing is not high, the taste is bland, there are copper-green buds and leaves at the bottom of the leaves, the size of the leaves is different, and the leaves are more, for autumn tea.

Section 2: Identification of Spring, Summer and Autumn Teas.

Look at 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 (such as "light, flat, flat and straight" of Longjing). It should be mentioned here that the most tender fresh leaves also have to be budded and leaf-by-leaf for the first time, and it is inappropriate to pick the bud heart one-sidedly.

Because the bud heart is an imperfect part of growth, the content is not comprehensive.

The sharp seedlings are good, and the white hao is revealed, indicating that the tenderness is good and the workmanship is good. If the tenderness of the raw materials is poor, no matter how good the workmanship is, the tea strips will not have sharp seedlings and white hair. However, the tenderness cannot be judged only by the amount of hair, because the specific requirements of each tea are different.

The tenderness of buds and leaves is judged based on hairiness, which is only suitable for "hairy" teas such as hairy peaks, hairy tips, and silver needles. <>

2. Look at the cord. The cord is a certain shape and specification of all kinds of tea, such as roasted green tea is bar-shaped, bead tea is round, Longjing is flat, black broken tea is granular, and so on.

Generally, the long strip tea depends on whether it is loose or tight, curved or straight, strong or thin, round or flat, light or 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.

The cord is tight, the body bones are heavy, round (except for flat tea) and straight, indicating that the raw materials are tender, the workmanship is good, and the quality is excellent; If the appearance is loose, flat (except for flat tea), broken, and has a smoky smell, it means that the raw materials are old, the workmanship is poor, and the quality is poor. It can be seen that it is tight, solid, and sharp.

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 jet black oil, green tea requires emerald green, oolong tea must be green brown, black tea should be 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. <>

The color of tea also has a lot to do with the origin of the tea tree and the season. For example, alpine green tea, the color is green and slightly yellow, fresh and bright; Low mountain tea or flat land tea is dark green and bright in color. In the process of tea making, due to improper technology, the color is often deteriorated. 4

Smell the fragrance. Smell the aroma, in general fresh and pleasant, no miscellaneous smell is better; Peculiar smell, burnt taste, sour taste, and miscellaneous taste are inferior products. However, the specific aroma types are different due to different types of tea, and it is necessary to further understand the aroma requirements of the tea.

Look at the color, look at the shape, look at the color of the soup, taste! Start with these aspects, don't blindly pursue good taste! Also pay attention to the quality of the tea itself!

1. Appearance dryness: to see whether the tea is well dried, pinch it with your fingers, it will be broken, indicating that the tea is well dried; If it is not easy to break if it is pinched hard, it means that the tea has been softened by moisture, and the quality of the tea has been affected.

2. Shape: The tea leaves are complete, the color is neat and uniform, and the tea leaves with a high proportion of tea stems, tea horns and tea powder content are slightly poor.

3. Aroma: Due to the different preparation methods and fermentation degrees of all kinds of tea, the aroma of dry tea is also different, and the aroma of tea soup is mellow and rich. In addition, if the tea has an old smell, fire smell, stuffy smell or other peculiar smells, it is inferior.

4. Taste: It is a good tea that can make the mouth have sufficient fragrance or throat rhyme; Those with a heavy bitter and astringent taste are not good.

5. Soup color: Tea leaves show different water colors due to different degrees of fermentation, and the tea soup should be clear and bright, and there should be no turbidity or sediment.

In general, to identify the quality of oolong tea, five aspects should be paid attention to.

Appearance:

Oolong tea is large and thick with back buds, and the oolong tea strips are firm and fat, and the answer is curly. Baihao is obvious, red, yellow, green three colors are the same, the color is fresh, the shape is slightly shorter, and the cord is tightly knotted for the top selection (one bud and three leaves).

The cord is coarse and loose, and the light float is inferior.

Tea Aroma:After oolong tea is brewed, it has a floral fragrance. The soup has a natural ripe fruit aroma and a pleasant aroma.

Thin aroma or smoky, burnt or grassy smell and other peculiar smells are of inferior quality.

Tea Soup:After brewing, the soup color is bright, and the soup color is orange or golden, clear and bright.

The color of the soup is not bright, it is black-brown or dark golden yellow, slightly reddish soup, blue, red and dark, and turbid.

Tea Flavor:The soup is thick, fresh, flexible, sweet and not astringent, smooth and mellow, and has a deep sweet aftertaste.

The taste is bitter and astringent, and the aftertaste is shallow and inferior.

Leaf bottom:After brewing, the tea residue is edged with red green leaves, that is, the veins and margins of the leaves are red, the rest are green, the green is emerald green and slightly yellow, and the red is bright. After brewing, the tea leaves are as complete as flowers, and those who are selected are the best products.

The bottom of the leaves is grayish yellow or brown, and the tea leaves are not all damaged by rolling, which is not all inferior.

1. Look at the appearance: from the point of view of the appearance, the shape of the high-quality tea is very tight, the shape is uniform and regular, the tighter and thicker the quality of the tea is better. The appearance of inferior tea leaves is very rough, loose and clumpy.

2. Look at the tenderness: look at the tenderness of the tea to identify, which can be judged by the senses, and you can see the bud tip and the amount of white hao of the tea. If there is little or no bud tip and white hair, and the leaf quality is old, it is inferior tea.

3. Look at the clarity: The clarity of tea is mainly identified by the content of tea stems, tea slices and tea powders in the tea leaves, and the presence or absence of non-tea impurities. High-quality tea is very clean and free of tea stems and impurities; Inferior tea leaves have tea stalks and crumbs.

In addition, the quality of tea can be distinguished by the identification of tea, but it requires a certain amount of experience and technology. Friends who know how to buy tea know that if you want to buy good tea, it is best to go directly to the tea farmer to buy it. If you want to buy good quality tea, however, although the ** of Maojian tea is more chaotic, but **affordable, there are also good quality Maojian tea.

I've always drunk the tea specially ordered by Hospitality Jiupin, but the annual tea production of Hospitality Jiupin is small, and it needs to be booked in advance!

How to judge the quality of tea?

How to judge the quality of tea, a good cup of tea needs to have these points.

How to judge the quality of tea, the methods are:

The quality of tea is judged by the color, aroma, taste and form of the tea. Therefore, how to distinguish the quality of tea can be judged by the following methods, such as:

First, look at the color.

The color of tea includes two aspects: the color and luster of the tea leaves. Look at the tea leaves that do not match the typical color of the tea, if the deviation is too far, there is a problem with the quality. The average tea leaf is mainly turquoise.

Therefore, after brewing, it is turquoise and clear, and it is still green after a long time. But if the color changes too quickly, it goes without saying that you will know!

Second, look at the rope.

See if the cords of the tea are tightly knotted. Good tea strips are kneaded with moderate tightness, while tea with loose cords or not formed at all is of poor quality. The cords of tea are also divided into thickness, which is the difference in the size of the leaves, and has nothing to do with the quality.

Whether it is coarse or fine tea, the quality is good if it feels heavy in the hand, and the quality is poor if it feels light and fluttering.

3. Look at the evenness.

The evenness of tea refers to the uniformity of tea leaves. Therefore, regardless of the color of the nine-leaf orchid, the length and thickness of the tea strips, or the degree of curvature of the tea strips, it gives people the intuitive impression that it is particularly uniform and tidy. The high uniformity reflects the unity of the tenderness of the raw materials of the tea and the excellent production process, so the quality of the tea is generally not too bad.

Fourth, look at the wholeness.

The wholeness of the tea refers to the completeness of the tea leaves, that is, whether the tea leaves are intact or broken. The tea strips are in the form of complete strips, which means that the production, storage and transportation are guaranteed. And those teas that are cut into several pieces or even crushed into powder will have doubts about their quality.

There are many fragments and crumbs of tea leaves, which are not only crushed during storage and transportation, but also may be problematic in production, improper tea kneading techniques, excessive fermentation or high temperature during roasting, which may lead to incomplete tea leaves, as well as poor taste and aroma.