How to judge the tea material from the tea base?

Judging the tea material by looking at the tea base will not be completely accurate, but just "estimate as much as possible". In most cases, good tea has its own good ingredients; In a few cases, it is possible that due to an invisible manufacturing process or a storage error, the good material does not become a good tea. Even so, studying the tea base is still worth knowing for Pu'er tea lovers.

First, spring material. The main characteristics of spring material:

The distance from bud to first leaf is very short, which is compared with autumn tea and summer tea.

There are also four auxiliary characteristics of the auxiliary meaning non-necessarily: <

1.The leaf stalk is visibly thickened, and some people call it horseshoe.

2.The stalk is thicker [the relationship between thick leaves and thick stalks and ripe tea] The juice in the thick leaves and thick stems is rich in the fruits of photosynthesis starch, and the starch is hydrolyzed after aging to produce sugars, which can increase the sweetness of the tea soup, so proper twisting and cutting of tea cyanine can release more starchy juice. In addition, the amount of starch in the leaves and stems is more than that in the buds, so the ripe tea made with a low grade of tea cyanine is sweeter.

3.The leaves are more abundant.

4.Why do you need white millimeters in the mountains, but the strong sunlight in the mountains can reduce the evaporation of water vapor.

These four auxiliary characteristics are the result of the release of nutrients stored over a winter.

Second, the bud head. The auxiliary characteristic is that the garden tea is fat and coarse, and the big tree tea is lean.

3. Autumn material. The distance from the bud to the first leaf is long, and the thickness of the leaf is relatively thin, but there are also horseshoe.

Fourth, summer material and rain material

In addition to the characteristics of autumn ingredients, the stalk is long and weak, and the stalk surface will be dented due to excessive moisture and dry water loss, a bit like a celery stalk.

Fifth, the terrace tea noodles.

Main characteristics: that is, the leaf surface is weak, such as tissue paper is easy to fold; After soaking, it is unable to regain its elasticity, even after repeated brewing, and the thinner the leaves, the worse it is.

There are three auxiliary characteristics:

1.The veins of the main lateral lobes are flat or indistinct.

2.The leaf margin has obvious close teeth.

3.Large tea plantations are sometimes picked with scissors (the result of scissor picking tea is that the tea stalk section is neat and cut, and the leaf size cannot be used as a judgment feature, because fertilization can also increase the leaf surface). )

Ten. 2. Chop.

The bottom of the chopped leaves usually comes from large factories with high yields: Taetea, Xiaguan, Lancang Ancient Tea, etc. Chopped tea leaves help to blend different tea cyanines, and also save the fine crumbs of hair tea. Big tree tea, which emphasizes pure ingredients and small amounts, is usually not chopped.

Through the analysis of the condition of the bottom of the leaves, we can not only judge the growth and development of tea raw materials - tea green (fresh leaves) (such as: whether it grows vigorously, whether there is pest damage and picking characteristics of fresh leaves, etc.), but also can see the advantages and disadvantages of tea-making technology. Therefore, when evaluating tea products, it is an indispensable procedure to evaluate the bottom of the leaves.

The first is to identify the aroma by the sense of smell, and the second is to judge the age, evenness, color and development of the bottom of the leaf, and observe whether there are other impurities involved. The method is to pour the brewed tea into a special leaf chassis (can also be a flat object such as a cup lid), and pay attention to the finely crushed tea leaves that stick to the cup wall, cup bottom and cup lid when pouring, and clean. Pay attention to mixing well, spreading, and flattening, and observe the aging and tenderness of the tea, the color condition, whether it is uniform and neat, and the softness and hardness of the tea when pressing the bottom of the leaf.

When evaluating the bottom of the leaves, first press (lightly press) with your fingers to judge the softness, hardness, thickness and so on of the bottom of the leaves, and then look at the content of the bud head and young leaves, leaf rolling, roughness, color and uniformity.

Sixth, the tree tea noodles.

Big tree tea refers to the ancient tree tea garden with a clear range and regular picking.

The main characteristic is that the leaf surface is rich and tough, and the abundance is due to the fact that the grating structure of the leaf layer of the big tree tea is thicker than that of the terrace tea; The tenacity is caused by the high altitude of the big tree tea.

Even if it is pressed into a tea cake, once it is soaked, the leaf surface will quickly regain its elasticity, and the creases usually do not exist, and the tea leaves of the big tree in the tea soup are curled like leather soaked in water.

Four other auxiliary features:

1.The main leaf veins are thick, the lateral veins are obvious, and the leaf veins look like fish skeletons. Because the leaves are heavy, the thin veins that are separated from the lateral veins will be closer to the leaf margin.

2.The leaf margins are sparse and smaller, but there are also tooth margins with red tips that resemble ant beaks. It may be characteristic of a low tree. Sometimes insect bite holes appear, which is also characteristic of large tree teas, but it can also be mesa teas with more chaotic management.

3.The color of the tea leaves of the big tree, the second and third leaves are darker than the terrace tea, and they are nearly dark green. Why is the color of high mountain tea darker, but the taste is not astringent, the sunny slopes are abundant, and there can be more chlorophyll and photosynthesis to produce more tea aminophen and glucose, which can make the taste more fresh and not astringent.

4.It is unlikely that the harvest will be done with scissors, as workers sometimes climb trees to pick tea.

7. Wild tea.

Wild tea does not refer to the original and undomesticated related wild tea, but refers to the tea trees that cannot be harvested regularly like the big tree tea because of the remoteness of the road and the lack of human management. This difference is that the market is indeed different from the products that are harvested regularly, such as Yiwu trees and banzhang trees. In addition to the characteristics of big tree tea, the main and secondary veins of wild tea are high and redundant, which looks like a washboard.

The leaf color is more dark green. The leaf surface is more oily, why is the alpine tea leaf more oily and reduces the evaporation of water vapor caused by sunlight, on the contrary, the back of the leaf does not need to be oily. There is also a heavy fog in the tea area, such as Nannuo Mountain, there is no need for oily foliage to prevent water vapor evaporation.

The peduncle is thicker, the leaf margin teeth are more sparse, or only the tip of the leaf is present or not at all. It is possible that the tree is very tall. Thicker leaves and stems need to grow in the wind.

The toothlessness of the leaf margins may be due to the higher altitude, tall and inaccessible tree shape. There is no need to prevent animal scratches, insect bites, etc.

<>1. Look at the grade of fresh leaf raw materials. Looking at the bottom of the leaf is a good opportunity to reconfirm the grade of the fresh leaf raw material. The bud head at the bottom of the leaf is fat, the leaf is thick and complete, the texture is soft and elastic, the color is uniform, fresh and bright, and there is no old stem, old leaf, broken, piece, end and other impurities precipitation, which is a very high-grade raw material.

2. Look at the varieties of tea trees. The variety of tea trees can be seen from the bottom of the leaves, so as to judge the approximate tea area. This requires tea drinkers to have a detailed understanding of the caste-core of the Yunshout Sunnan tea tree variety, which is an advanced skill.

Since the foliar traits of different tree species are different, while the foliar traits of the same tree species are relatively stable, we can view the foliar traits by comparing the complete leaves at the bottom of the leaf to help us judge the tree species and the approximate tea area.