The purchase of tea is not an easy task. If you want to choose a good tea, you need to have a certain level of knowledge and skills. According to industry insiders, buying new tea requires a look at the color, appearance, smell, taste, and taste of the tea. Wet and dry.
Look at the color. The color of new tea is generally more refreshing, or green or dark green. Green tea with green cuibi, fresh live air is better; fried green tea color grayish green, slightly shiny. Some tea leaves have a dark, dark brown color indicating that the tea's endoplasm is oxidized to varying degrees. This kind of tea is often Chen tea; if the tea leaves have obvious focus, bubble spots (black or dark spots) or leaf edges Jiaobian, indicating that it is not a good tea; if the color of the tea is mixed, the contrast between the shades of color is relatively large, indicating that there are yellow tablets in the tea, old leaves and even tea in the tea, so this kind of tea is not a good tea.
Two views. Famous teas have their own unique shapes. For example, the appearance characteristics of a mid-morning fairy tea are “micro flat and straightâ€. Generally speaking, the appearance of the new tea is bright, and the size, thickness, and evenness of the new tea are the top grade; the ropes are dark and unsmooth, and even the tea stems and tea seeds are the inferior products. The tenderness, fine buds, and sharp seedlings have high tenderness; coarseness, old leaves, and leaf fat uplift are low. Flat tea is smooth and smooth, and rough, dry, and short are the second; bar-shaped tea is fine, straight, and homogeneous. Bare, twisted, and broken are the second; Those who are well-built are better, and those who are loose are second.
Three smell aroma. New tea generally has new tea. The higher the quality of the tea, the richer and more fragrant. For chewing or brewing, green tea is sweet, and if you do not smell tea or smell a green gas, rough old-fashioned, irritated qi is not a good new tea. If Chen tea, the aroma is light or there is a smell of Chen.
Four tea flavors. Sweet and refreshing after the entrance of the tea soup, it is best to leave sweet taste in the mouth. Usually take a small amount of sample brewing observation, a good green tea, soup green bright green, tea is first astringent, after the strong aromatic glycol, and with a chestnut fragrance.
Pinch wet and dry. New tea must be shelf-stable and must be fully dry. Moisture-laden teas have high water content, which will not only seriously affect the color, aroma, and taste of tea, but also cause mildewing. Judging that the new tea is not enough dry, it is desirable to use one or two tea leaves with thumb and index finger to pinch and pinch, and can pinch into powder
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