Friday, June 26, 2020

Some tips and methods for identifying tea

Knowing tea requires long-term experience accumulation and appreciation of a large number of samples, which can be said to be not quick. But we can find some basic laws to increase our identification knowledge. The following lists some elements from the brewing order to identify tea.

"Dry to watch, dry to smell" before soup

Watch dry tea

Overall: the rope is neat, the color is uniform, and the one without too much broken impurities is the top; the thickness is different, and the color difference is obviously the bottom, which is suspected of matching.

Individual: The rope is tightly knotted, oily and shiny, and the color is natural; the rope is coarse, dull and dull, the color is too bright, or particularly dry and inactive.

Color is difficult, and many sub-filled teas look brighter than real good teas. Taking West Lake Longjing as an example, counterfeit teas are all green and green, eye-catching, but genuine yellow and green, not very eye-catching. But carefully distinguished, the genuine color is natural and pleasing, the counterfeit tea is too bright, and it feels unnatural.

Smell dry tea

The aroma is pure, and the penetrating power is the top; if there is a strange smell, the scent is erratic.

However, not all good tea will be fragrant, especially aged tea, and dry tea may not smell. Here it is necessary to distinguish between light and fragrant aromas. Simply put, it can not be fragrant, but not fragrant.

"Look, smell, taste, observe, observe" after the soup

Look at the lid

If you use a bowl to make bubbles, pay attention to the floating foam when washing tea: less floating foam, which will quickly dissipate, and the lid is basically free of impurities; the more floating foam is not scattered, the remaining impurities on the lid are under. Good tea is taken seriously during the entire production and storage process. This makes sense.

Smell cup lid

First of all, there is no unpleasant smell and rich and pure aroma when hot sniffing. After cooling, the wall hanging lasts for the longest; hot sniffing has sour, astringent, char and other odors, the aroma is mixed, and the lasting is not.

Tea Soup

The entrance to the tea: The taste of tea soup is rich and colorful, and it is difficult to describe them one by one, but one thing is common: the higher the degree of fusion of tea and water, the better-the fusion of tea and water is not good, the taste of water is very heavy. If the tea soup really pleases you, it must be good!

Aftertaste: Tea soup throat, the real test of tea began. The throat is smooth, the fragrance stays in the mouth and nasal cavity for a long time, and the tongue or mouth is strong. The throat has a burr, the aroma is not as strong as the tea soup in the mouth, the tongue is astringent, and there seems to be a mouth The sticky feeling of the plastic film, this tea soup must have many problems, such as raw material grades, or the production process is not in place, or the storage of damp heat.

Look at

Tea soup is clear and transparent is the top; turbid is the bottom.

If the brewing method is normal, then the quality of the tea can be seen from the change of soup color throughout the tasting process.

The soup color is stable throughout, and gradually fades to the top; after a few passes, the landslide is severe, and the very intolerant bubble is the bottom. For the rapid changes in the quality of tea soup, we must be careful about the possibility of "upgrading the raw material grade by technology". How to identify it?

Cha Yedi

Ye Di can't hide secrets, and can best show the quality of tea.

Flexibility: A good leaf base should be natural and relaxed, soft and elastic, too stiff or too delicate is not considered top grade. Gently twisted by hand, it is not easy to crumple than crushed with a pinch.

Uniform color: the leaves have a uniform color at a glance, and there is no obvious shade of the top; if the mottle is alternate, dark or light, you must be careful. If Ye Zhangzhong burns red spots, most of them are not good enough.

Glossy: After removing the moisture from the leaf bottom surface, let it dry naturally for a few minutes. If the surface dehydrates quickly, the dry leaf surface will not be as good as always keeping the oily bottom.

No comments:

Post a Comment