shape
Including the thickness, length, weight and size of tea leaves, the tightness, crushing, uniformity and cleanliness of the rope, whether there are impurities and adulterations, whether there are hard leaves, the footwall, the degree of dryness and wetness, and the weight of the body and bones. The shape of green tea varies with the kind of tea. For example, eyebrow tea is the kind with tight rope and thin shape like a fisherman's, and the curved part is suitable for one third. The upper tip is blunt, the body bone is heavy, the lower plate is few, the rope is uniform, clean and free of inclusions, and the old leaves are hard. Longjing is flat, straight, sharp and tender. Mao Feng, on the other hand, is long and thin with a slightly curved tip. Japanese high curative value is slender as a needle, but it does not bend. Pearl tea is round, beaded and very small. From the shape, you can identify the origin of tea. From the origin, such as Huangshan Mao Feng, Shifeng Longjing and Luan Guapian are extremely precious. However, the shape alone can not absolutely determine the correctness of the route, but also must look at the characteristics of the fragrance to avoid mistakes.
colour and lustre
Including the depth, dryness, brightness and uniformity of brown, as well as the presence or absence of positive color and poor discoloration. The color of green tea also varies with the type of tea. For example, the blush of eyebrow tea and pearl tea is grayish green. Mao Feng is dark green, slightly brown, and Longjing Yulu melons are emerald green. In short, the color must be dark, fresh and moist. Black and dry, shallow and uneven, even colorless, discolored, blistered and spotted, are all inferior products. It is particularly important to note that the curved part of the tea strip must also be uniform and moderate, which is the top grade. When identifying the shape and color, mix the tea evenly, look up and down, and let the light contrast back and forth. These two plates of tea must also be exchanged at any time for comparison.
sweet taste
Including high and low, clear and turbid, pure and harmonious: sharp and dull, and whether there is grass smell, and smelly and sour smoke smell. The aroma of green tea also varies with the place of origin and the type of tea. For example, the exported green tea has a special pot fragrance, Longjing has a special fragrance, Mao Feng Dafang has a special chestnut fragrance, the melon slices are thick and pure, and Yulu has a special fragrance. In short, the aroma of green tea is high, pure and sharp. Those with low-turbidity, dull and mixed smells, even with the smell of grass, tobacco and sour mold, are inferior products. There are two ways to identify aroma: dry aroma and wet aroma.
taste
Including sweetness, chroma, turbidity, mellowness, astringency and bitterness, heat, and whether there are bad smells such as acid, rotten, burnt and mildew. The taste of green tea, like its aroma, varies with the place of origin and tea. Generally speaking, sweet and clear, strong and mellow are the best. The taste is light, and those with bitterness and irritation are not top grade. Some green tea? Although a little bitter? But after suffering, we should return to the sweet side, which has the smell of grass, smoke, sour and musty. Or the tongue and throat are severely numb. When identifying tastes, it is not advisable to have too much tea soup. Tea soup in the mouth must be rotated from time to time to make Zhou reach the upper and lower sides of the tongue. Covering the tip of the tongue feels sweet and spicy, both sides of the tongue feel sour, the root of the tongue feels bitter, and the whole tongue feels salty. You need to cover the whole tongue to distinguish all the flavors of tea.
Watercolor color
Including shadows, turbidity, freshness and darkness, as well as the presence or absence of free substances and sediments. No matter what green tea is, it is green, clear and bright, with rich water color. If it is yellow, turbid, dull, or has free matter precipitation, it is not good. But sometimes in order to meet the needs of consumers, if the water color is yellow instead of blue, it is another matter. When identifying the color of water, it is necessary to tilt the cup slightly from time to time to pay attention to whether there is any free matter.
Yedi
Including the brightness and uniformity of color, the thickness and tenderness of leaves, curl or spread? And whether there are damaged, burnt, blue, black, Ye Jia, sunken leaves, bronzed, faded purple, brown and other unhealthy colors. In a word, the leaves of any green tea are bright green, with even buds and bright colors, and the leaves unfold first. Leaves with dull background, different leaf ages, cracks, curls, astringency and no fuzz, or mixed with blue and black flakes, or with abnormal color, withered but not moist and blistered are all inferior products.
other
About drying. Touching your hand is proof that you have done it. If you press it with your finger, it will break, the tea stem will break, and it will be clearer. Look at its color again. If the color is uniform, that is, the curved part is gray, it means that the drying is already very good. If you caress it soft and don't prick your hand, it will contain more water. If you analyze it mechanically, the moisture content will be more clear. You can compare the weight of the body bone on your hand, find it under the tea tray or sieve it with a sieve, or pick out its green tea stalk to balance the identification of the lower tray. As for the identification of the route, it is necessary to observe its shape, color, fragrance and water color in detail, and pay attention to its characteristics, without special experience.
Colored gunite
Refined green tea exported to North Africa must be colored. However, it is best not to color raw tea. The stems of scented tea are unnatural and dry in color. When soaking in water, there are oily or floating objects on the water surface. If the cup is tilted, there will be a circular figure on the edge of the cup and the bottom of the leaf will be colored. The tea sprayed with paste is dead and dry, but it has no manners. If you put it on your palm and press it with the other palm, it will stick to your palm. If you look at it under a magnifying microscope, there will be granular starch, the water color will be turbid and greasy, the water surface will be sticky and frothy, and the bottom of the leaves will be broken and rough, which is easy to be sour and smelly.
Deteriorated tea
Mildew, dark yellow color, bitter and heavy tongue root taste, musty taste, insoluble in water. Sour tea, light taste, low aroma, sour taste, purple leaves. The aroma and taste of burnt tea are burnt, the bottom of leaves is broken, the starting point is bubbly, and the taste is bitter and precipitated. The smell of yancha is smoky, and the food stings the throat and makes people want to cough. Old tea is dry and stale, the water is yellow and turbid, and it is not easy to soak in water. Huilong tea is tasteless and extremely light. It tastes tasteless, odorless and not bitter. Soak in water and spread quickly. Fermented tea is not fragrant, the water color is yellow, turbid or red, and the leaves are red. The smell and taste of rotten tea are rotten, the bottom of leaves is purple, the color is dark, and the water is yellow and turbid.