Friday, June 26, 2020

Green tea, how to identify new tea, Chen tea?

The taste and color of most new teas are better than Chen tea. Most teas like green tea and oolong tea are new teas with good quality and good nutritional ingredients. After the next year, due to the effects of light, heat, water and gas, tea Some acids, esters, alcohols, amino acids, and vitamins oxidize or condense to form other water-insoluble or volatile compounds. The effective ingredients of tea that people need are reduced, not only the taste is affected, but nutrition is also hit. discount. However, several special teas such as Pu'er Tea, Tuo Tea, Liubao Tea, and Black Tea are exceptional. As long as they are stored properly, the older the quality, the better. For example, if the green tea is stored for too long, its nutrients will be affected, and it will become an expired tea, and the health care effect will be reduced. As long as you can guarantee that there is no moldy drink, it will be no problem.

Identification methods of Chen tea and new tea:

A look at color

During the storage of tea, due to the action of oxygen and light in the air, some of the pigments that constitute the color of the tea will slowly and automatically decompose. For example, as a result of chlorophyll decomposition in green tea, the color gradually changes from verdant to greenish green when the new tea. Theaflavins produced by the oxidation of ascorbic acid (vitamin C), which is abundant in green tea, will make the tea soup yellowish brown. The oxidation, decomposition and polymerization of chrysophanin, which has a great influence on the quality of black tea, as well as the results of the automatic oxidation of tea polyphenols, will change black tea from gray to brown.

Second taste

When we buy tea, we must sit down and taste it. The best tea can only be reflected in the process of tasting and comparison. Chen tea has a volatile aldehyde or a water-insoluble condensate due to the oxidation of the esters in the tea leaves. As a result, the effective components soluble in water are reduced, and the taste becomes lighter from mellow; At the same time, due to the oxidation of amino acids in the tea, the freshness of the tea is weakened and becomes "blunt".

Three smells

Due to the oxidation, condensation and slow volatilization of aroma substances, Chen tea makes the tea leaves low in turbidity. Scientific analysis shows that there are more than 300 kinds of ingredients that make up the aroma of tea, mainly alcohol, esters, aldehydes and other characteristics. During storage of tea, they can not only continuously volatilize, but also slowly oxidize. Therefore, with the extension of time, the aroma of the tea leaves will change from thick to light, and the fragrance will become low, dull and turbid from the fresh fragrance of the new tea.

Four look at the water content

As long as you pinch with your fingers, you can easily identify the new tea. New tea generally has a low water content, which is about 7% water under normal conditions. The tea leaves are loose, hard and brittle, and are gently powdered with a finger. Because Chen tea is stored for a long time, it absorbs moisture for a long time, and the general water content is relatively high. The tea leaves are soft and heavy. They cannot be squeezed into powder with fingers, and the tea stems are not easy to break. At the same time, when the water content of the tea exceeds 10%, not only Tea will lose its original color, aroma, and taste, and it is easily moldy and spoiled, making it impossible to drink.

Other situations

Some fresh tea is mixed with Chen tea. This kind of tea is uneven in color, the new tea is fresh and pleasing to the eye, Chen tea is dark, dry, and black, the two are mixed together, and the contrast of the tea color is very large. Therefore, as long as the tea buyer carefully recognizes, it is not difficult to identify the newly mixed secondary tea. In addition, some tea vendors use a similar shape of fish-eye mixed beads, that is, use plant leaves similar to tea leaves to make fake tea to fill new tea. To prevent fooling, you can brew it in the face or use saliva to wet and soften 1-2 tea leaves, and then flatten the leaves. The true tea leaves have obvious eagle-shaped serrations on the edges. It is easy to fake teas without such serrations. Identification.

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