The quality of tea can be distinguished from its shape, color, fragrance, taste and soup color.
Appearance: It is mainly identified from several aspects, such as cord, tenderness, color and purity of tea.
Cord: The shape of strip tea is called cord. It is best to be tight, round, straight, even and heavy;
Tenderness: The tenderness of tea mainly depends on the number of buds, the tenderness of leaves and the smoothness of strips. In addition, it depends on the proportion of peak seedlings (thin and pointed strips made of tender leaves). Generally, black tea has many buds, many peak seedlings and tender leaves. The best way to stir-fry green tea is to have more peaks and seedlings, tender leaves and heavy fruits. The best way to bake green is to have more buds and tender leaves.
Color: Look at the color of tea. The color of black tea is different from black, brown and gray. The colors of green tea are light green or green, ocean green, turquoise, turquoise yellow, and the difference between smooth and dry. Black tea should be moist, and green tea should be light green and smooth.
Cleanliness: mainly depends on whether the tea leaves contain stems, powder or other non-tea impurities, and the ones without stems, powder and impurities are better.
In addition, you can also smell whether the aroma of tea is normal, including smokeless, burnt, moldy, rancid, sour or other abnormal smells. Endoplasmic evaluation includes the evaluation of aroma, taste, soup color and leaf bottom. Take a pinch of tea, put it in a teacup, brew it with boiling water, and cover the cup. After 5 minutes, open the lid of the cup, smell the aroma in the cup first, then look at the color of the soup and taste it;
Finally, look at the tenderness, color and uniformity of tea. Aroma uses the sense of smell to evaluate whether the aroma is pure and lasting. You can smell it several times to identify the level, strength and durability of the aroma, and whether there is smoke, burnt, musty or other peculiar smell. The color of the juice brewed with boiling water is called soup color. The color of soup can be divided into deep, bright, dark and clear. The soup is bright, pure and transparent, and it is best not to mix it; The soup is dark and muddy. Red and bright black tea is the best, and green tea is the top grade. After the flavored tea is brewed with boiling water, most of the soluble effective components enter the tea soup, forming a certain taste, and the taste is the best when the temperature of the tea soup drops to about 50℃. When tasting, contain a small amount of tea soup and taste it carefully with your tongue to distinguish the intensity, stiffness, freshness, alcohol and or bitterness of the taste. Observe the tenderness, color and uniformity of the brewed tea in the cup at the bottom of the leaf. You can also press it with your fingers to judge its hardness, thickness and tenderness. The evaluation criteria of scented tea are mainly aroma and taste. It is best to have fresh and lasting flowers, mellow and delicious taste, and bright green leaves at the bottom of the soup.
The difference between new tea and old tea mainly depends on its color, aroma and taste.
Color: During the storage of tea, it is mainly influenced by oxygen and light in the air, and green tea gradually turns from green to gray. Black tea turns from wet to grayish brown.
Taste: The taste of aged tea is weak, while the fresh and refreshing feeling of tea is weakened and becomes "dull".
Aroma: Due to the oxidation, condensation and slow volatilization of aroma substances in aged tea, the tea leaves turn from faint scent to low turbidity.
The above differences are aimed at more tea varieties. When the preservation conditions are good, this difference will be relatively reduced. As for the quality of some tea leaves after preservation, that is another matter.
The quality of tea can be evaluated by its shape, color and taste. For example, the color of green tea is dark green or emerald green, the soup is bright yellow-green, and the aroma is pleasant chestnut. Oolong tea is generally strip-shaped or granular, with bright orange soup, mellow and fresh taste and natural floral fragrance. Dexin Wulong single fir tea can well understand these characteristics. Black tea can be divided into broken tea and strip tea. The broken red tea has good appearance, dark brown and oily color, bright red soup color and fresh taste. The strip black tea is compact and clear in appearance, bright in soup color and fresh in taste. These characteristics are the characteristics of good tea, I hope I can help you.