Friday, June 26, 2020

Five factors for choosing tea

Choose the five essential elements of tea to appreciate its shape. Appreciating its shape refers to appreciate the shape of dry tea, including the shape of dry tea (such as strips, flats, round beads, etc.), the uniformity of dry tea, the dry tea Color, dry tea, whether there is tea, how much tea etc. By appreciating the appearance of dry tea, we can first identify the type of tea, in addition to identifying the advantages and disadvantages of tea.

Generally speaking, bar-shaped teas are of high quality with tight ropes, followed by loose lines; flat-shaped teas are required to be flat, flat, and straight; round-ball-shaped teas are of high quality with heavy body weight. The shape and color of the dry tea are neat and uniform, and those without broken leaves, stems and other debris are of high quality.

Some dry teas with milligrams can be divided into milligrams, milligrams, etc. according to their milligrams. "Xianhao" means that dry tea Baihao stands out, while "Yaohao" only means that there is Baihao, which is less than "Xianhao" in quantity.

Smelling its fragrance refers to enjoying the aroma of the tea leaves after brewing. Smelling can be done with the smelling cup, or you can directly smell the aroma of the tea soup or the aftertaste of the leaves.

There are many flavors of tea, such as fresh fragrance, Chen fragrance, floral fragrance, ripe chestnut fragrance, pine smoke fragrance and so on. Different teas have different aromas, either sharp or long-lasting, or pure and peaceful. But there should be no smell of green gas, coke gas, high fire, old fire and so on.

The methods of smelling incense are hot, cold and warm. Hot sniffing is the scent of the tea just after it is brewed, and cold sniffing is the scent of the tea after brewing and cooling. The warm scent is between the hot and cold scent.

Generally, the aroma of the first bubble of tea is used to identify the aroma of the tea and whether there is an odor. The aroma of the second bubble is used to judge the intensity and intensity of the tea, and the aroma of the third bubble is used to assess the persistence of the tea.

Watching the color refers to viewing the color of the tea soup. One is to distinguish the color of the tea soup, whether it is green, apricot yellow, or reddish brown; the second is to judge the brightness of the soup color, whether it is bright or dim; the third is to evaluate the clarity of the tea soup, whether it is clear and transparent or turbid with precipitation.

Golden circle "Golden circle" refers to the golden and shiny circle of tea soup formed along the wall of a cup or bowl. It is the result of the combined action of theaflavins and thearubins in tea. The color of the tea soup can reflect the quality of the tea leaves, especially for red crushed tea. High-quality red crushed tea soup requires red and bright, and if there is a "golden circle", it is even the first-class red crushed tea, and its taste is bound to be strong and fresh.

Cold after turbidity "Cold after turbidity" refers to the appearance of light brown or orange milky turbidity after the tea soup is cooled, which is one of the symbols of high-quality black tea. The "cold after muddy" phenomenon is the result of the combined action of tea polyphenols and their oxidation products with caffeine.

It is usually said that tea soup is high quality with clear and transparent, while turbidity indicates poor quality, but there are exceptions. Many famous teas have a lot of vellus hair. After brewing, the white berries fall into the tea soup, making the tea soup look slightly turbid. This kind of "mush" is not caused by the poor quality of the tea.

Taste its taste refers to the taste of drinking tea soup, including tasting the taste of tea soup, mellow thickness, fresh astringency, sweetness, freshness, green smell, irritation, distinguishing whether the aroma of tea soup is unusual and Judging the waiting of the tea. Taste

When tasting the taste of tea soup, use the tongue to circulate in the mouth, inhale while rotating, so that the tongue taste buds can be fully felt and a comprehensive response can be made. But the tea soup should not be rotated too long in the mouth, so as not to lose the sensitivity of the tongue;

Generally, the first bubble tea soup is used to distinguish whether there is a peculiar smell; the second bubble taste is the best, which is used to distinguish the freshness, the thickness of the alcohol, the charm, and the sweetness; the third bubble is used to distinguish the tea bubble resistance and lasting Sex, and whether the taste of the first and second bubbles is basically the same.

The bottom of the leaf is a common term for tea tasting, also known as tea dregs, which refers to the leaves unfolded after the dry tea is brewed in boiling water. When evaluating the leaf bottom, pour the brewed tea leaves into the leaf bottom tray or cup lid, mix the leaf bottom and spread it out, and observe its tenderness, uniformity, color and so on.

Pay attention to the following aspects when evaluating the leaf bottom: Tenderness: that is, the softness and hypertrophy of the leaf bottom; evenness: that is, to observe whether the leaf bottom is uniform and whether it is broken; color: that is, the edge of the leaf bottom, leaf veins, and leaf abdomen Color; purity: that is, whether there are other varieties or debris mixed in the leaf bottom.

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