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Basic knowledge of tea purchase

Source: Time: 2020-01-28 19:33:28

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Tea purchase knowledge: There are many types of tea. What kind of tea should I buy for myself? If you want to consume more vitamin C and you like that fresh vegetable and grass fragrance, you can buy green tea. If you don't like green tea with "jing flavor" and prefer the fragrance of orchid and osmanthus, then buy "packaged tea". I think green tea and packaged tea are too "raw", and I'm afraid that my stomach is not comfortable, so choose oolong tea with slightly heavier fermentation, aroma and sweet yeast. If you like tea friends who are full of energy, strong and strong, and have a deep throat, you can buy "Tieguanyin Tea". Regardless of whether you buy tea from a tea farm or a tea farmer, you generally use the tea name, classification, and price to indicate clearly. , Compare genuine. The quality of tea is good or bad, although it is somewhat subjective to drinkers, it still has a certain standard.
1. Is the tea dry well?
Gently hold the tea with your hands and slightly stab your hands. Use your thumb and forefinger to pinch the tea that will break, indicating that the tea is dry and
The water content is below 5%; if the tea leaves are not easily broken, the tea leaves have been dampened and softened, and the tea quality will be affected.
2, tea leaf uniformity
The shape and color of the tea leaves are better, and the tea leaves, reeds, tea horns, tea powder and tea with a high proportion of impurities are better.
Most of the leaves will affect the quality of the tea soup, preferably less.
3. Appearance and color of tea
All kinds of finished tea products have their standard color, generally with oily sapphire color or white millet oolong and some green tea.
It ’s better to pack tea with frog skin with grayish white spots. The shape of the tea leaves varies with the type of tea, Longjing
It is sword-shaped, Wenshan Baozhong tea is bar-shaped natural curl, frozen top tea is hemispherical tight knot, Tieguanyin tea is spherical, Baihewu
Dragon naturally curls and has five colors (white, green, yellow, red, and black). The fragrant tablets and black tea are thin or finely divided.
4. Smell the tea aroma
This is one of the main conditions that determine the quality of tea. Due to the method of production and the degree of fermentation (Degreeoffermentati
on) Different, the aroma of dry tea is not the same, green tea takes its fragrance, tea with floral fragrance is included, and oolong tea has a characteristic ripe fruit aroma
Black tea has a caramel scent, while scented tea should have a strong aroma of smoky flowers and tea aroma. The aroma of tea soup is pure and strong.
Yu is up. In addition, if tea leaves have an oily odor, burnt odor, cyanine odor, old taste, fire odor, odor, or other strange odor, it is inferior.
5.Taste of tea
Due to the different types of teas, their flavors are also different. Some of them need to be fragrant and mellow, others focus on the entrance to stimulate and slightly bitter.
Others have a sweet and lingering aftertaste. In short, with less bitterness and a smooth mellow taste, it can give the mouth a sufficient fragrance or throat.
For good tea. If the bitterness, staleness or fire is heavy, it is not good.
6, watching tea soup color
The tea leaves have different water colors due to heavy fermentation. Generally green tea is honey green, black tea is bright red, and white oolong is amber.
Perth color, frozen top oolong golden yellow, packaged tea is honey yellow, in addition to its standard water color, the tea soup should be clarified and bright with oily gloss
There is turbidity or precipitation.
7. Look at the bottom of tea leaves (leaf residue after soaking)
· Foliar expansion degree The tea leaves that develop soon after brewing are mostly coarse old tea, the cord is not tight, the water is very thin, and the tea
Soup is bland and tasteless and not intolerant to foam. After the tea is brewed, the tea leaves are made by young and fresh leaves, and the manufacturing technology is good.
It is rich and has many brewing times. Tea leaves that do not develop on the surface or have been developed to a small extent after repeated brewing are not a loss of fire.
Defeat is Chencha, which has been in place for some time. However, Baihao oolong or Longjing tea is based on tea buds, which are slightly twisted and leaves after brewing
The bottom is naturally easier to unfold.
· Leaf shape: The shape of the bottom of the leaf is better, and the broken leaves are mostly secondary products.
Tea body elasticity: pinch the bottom of the leaf with your fingers. Generally, the one with better elasticity is better. vein
It is obvious that those who have stiff touches are old tea or old tea.
· The bottom of the old and new tea leaves is fresh and clear, and the old tea leaves are tan or dark black.
· Fermented black tea is a full-fermented tea, and the bottom of the leaf should be red and bright; oolong tea is a semi-fermented tea with green tea with red edges
Each leaf has a red edge, and the middle part of the leaf becomes light green. The fragrance-type oolong tea and packet tea are mildly fermented teas.
It is normal that the edges of the sawtooth are slightly deeper and the other parts are light green.

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