Look at the color-different teas have different color characteristics. Fried green tea should be yellow-green, baked green should be dark green, steamed green should be emerald green, and Longjing should be bright green with a slight beige color. If the color of green tea is dark and dark brown, the quality must be poor. The color of green tea should be light green or yellowish green, clear and bright; If it is dark yellow or turbid, it is definitely not good tea. Black tea should be black and glossy, and the soup should be red and bright. Some top-grade Kung Fu black tea can form a yellow oil ring around the teacup, commonly known as "golden ring"; If the soup is dull and turbid, it must be inferior black tea. Oolong tea should be green, brown and shiny.
Look at the shape-the quality of tea can be judged from the shape of tea, because the quality of tea is directly related to the fresh leaves picked by tea, but also to the tea making, which is reflected in the shape of tea. For example, good Longjing tea, smooth and straight, looks like a bowl nail; Good pearl tea has round, compact and uniform particles; Good kung fu black tea is tight, and the red broken tea particles are neat and uniform; Ok, Mao Feng, there are many tea buds, buds and dew, and so on. If the rope is loose, the particles are loose, the leaves are rough and the bones are light, it is not good tea.
Smell the fragrance-all kinds of tea have their own fragrance, such as scented green tea, top-grade green tea with orchid fragrance and chestnut fragrance, and black tea with fragrance, sweetness or floral fragrance; Oolong tea is cooked in Momoka and other places. If the aroma is low, it is classified as inferior tea; Old tea is old; Deteriorated tea leaves have bad smells such as mildew. Even Kuding tea smells natural. Scented tea attracts tea customers with its rich fragrance.
Taste-or the taste of tea, the taste of tea itself is composed of bitter, astringent, sweet, fresh and sour ingredients. If the proportion of ingredients is appropriate, the taste will be fresh, mellow and delicious. Meanwhile, different teas have different tastes. The first taste of superior green tea has its bitterness, but the aftertaste is rich and mellow, which makes your mouth full of saliva. Rough and inferior Chaze is tasteless and even has a dull mouth and tongue. Excellent black tea with rich, strong and fresh taste; Low-grade black tea is tasteless. Kuding tea is bitter to eat in the mouth, but sweet to drink.
Features are as follows:
The quality characteristics of spring tea, summer tea and autumn tea can be described from two aspects.
(1) dry appearance
Mainly from the color, aroma and shape of dry tea to judge three factors. The quality characteristics of spring tea are green and moist green tea, dark and moist black tea, heavy tea, or more white hairs. Black tea is closely combined with green tea, and pearl tea has round and dense particles and rich aroma.
The quality characteristics of summer tea are dark green tea, ruddy black tea, light and loose tea, wide and long tender stems, loose black tea and green tea, loose beads and slightly coarse and old aroma.
The color of green tea is yellow-green, the color of black tea is deep red, the size of tea leaves is different, the leaves are thin and thin, and the aroma is relatively peaceful, which is the symbol of autumn tea.
(2) Wet appearance
It is to evaluate tea and make further judgments. Where the tea leaves sink rapidly after brewing, the aroma is rich and lasting, and the taste is mellow; Green tea soup is yellow and black tea soup is red. Tea is soft and thick, with many normal buds and leaves, and it is spring tea.
After brewing, the tea leaves sink slowly and the aroma is slightly lower; The taste of green tea is not strong and slightly astringent, the soup is green, and the leaves are mixed with copper-green buds. Black tea tastes strong but not cold, the soup is red and dark, and the leaves are red and bright; Tea leaves are thin and hard, and summer tea is full of leaves.
All brewed tea leaves are low in aroma, plain in taste, with copper-green buds at the bottom and leaves of different sizes, which are autumn tea.
According to the different drying and deactivation methods, green tea is generally divided into fried green tea, baked green tea, sun-dried green tea and steamed green tea.
Stir-fried green tea: Due to the different mechanical or manual forces in the drying process, the finished tea forms different shapes such as long strip, round bead, flat fan, needle and spiral, so it is divided into long stir-fried, round stir-fried and flat stir-fried. Long-fried but refined, it is called eyebrow tea. The finished products have different colors, such as Zhenmei, Gong, Yucha, Needle Mei, Xiumei, etc., each with different quality characteristics. For example:
It's beautiful: the string is tight and straight, or it looks like a lady's girl. Its color is green as frost, its aroma is fresh, its taste is strong and refreshing, and its soup color and leaf bottom are slightly yellow and bright.
Gong Xi: This is a kind of round tea in long-fried green tea, which is called Gong Xi after refining. The shape particles are similar to bamboo tea, and the bottom of round leaves is tender and even;
Rain tea: originally a long tea separated from pearl tea, now rain tea is mostly obtained from eyebrow tea, with short and tight shape, even green color, pure aroma, rich taste, yellow-green soup color and tender and even leaf bottom;
Round fried green: Round and compact in appearance. Due to different producing areas and processing methods, it can be divided into flat fried green, Quangang Bai Hui and Yongxi Huo Qing.
Flat fried green: produced in Shengxian, Xinchang, Shangyu and other counties in Zhejiang. Historically, coarse tea was refined in Pingshui Town, Shaoxing, and the finished tea was round and firm as pearls, so it was called "Pingshuizhu Tea" or "Pingshui Tea", while coarse Chaze was called Pingchao Tea.
Fried green: due to different origin and preparation methods, it is mainly divided into Longjing, Qiqiang and Dafang.
Longjing: produced in Xihu District, Hangzhou, also known as West Lake Longjing. Picking fresh leaves is exquisite, and the buds and leaves are required to bloom evenly. Senior Longjing is particularly fine in workmanship, with "green color and fragrant smell". Sweet taste and beautiful shape.
Flag gun: produced in the surrounding area of Longjing tea area in Hangzhou and adjacent counties such as Yuhang, Fuyang and Xiaoshan.
Dafang: produced in Shexian County, Anhui Province and adjacent areas of Lin 'an and Chun 'an, Zhejiang Province, with Laozhu Dafang being the most famous.
In roasted green tea, it is also called special roasted green tea because of its different tea making methods. In order to keep the leaf shape intact, the last process is often drying. Its tea products include Dongting Biluochun and Nanjing Yuhua Tea. Gold medal Huiming, Gao Qiao Yinfeng, Shaoshan Shao Feng, Anhua Song Zhen. Guzhang Maojian tea, Jianghua Maojian tea, Dayong Maojian tea, Xinyang Maojian tea, Guiping Xishan tea, Lushan cloud and so on. Here only two products are briefly introduced, such as Biluochun in Dongting: Biluofeng in Dongting Mountain, located in Taihu Lake, Wuxian County, Jiangsu Province, has the best quality. The shape of the rope is slender, even, curled like a snail, revealing white hair, and the color is silver green, hidden and smooth; The essence is fragrant and lasting, the soup is light green and clear, and the taste is fresh and sweet; The leaves are tender, soft, even and bright. Gold Award Huiming: Produced in Yunhe County, Zhejiang Province. It was named after 19 15 won a gold medal at the Panama World Expo. The appearance is thin and uniform, the seedlings are tender and the color is green. Endogenous fragrance is high and lasting, with fragrant flowers and fruits, clear soup color, sweet and refreshing taste and light green leaves.
Baking green tea: drying in a baking cage. Most of the roasted green tea, after reprocessing and refining, is used as the tea blank for smoking scented tea. The aroma is generally not as high as that of fried green tea, and a few fried green teas have excellent quality. According to its shape, it can also be divided into strip tea, pointed tea, slice tea and needle tea. Bar baking is produced in the main tea-producing areas in China; Pointed tea and flake tea are mainly produced in Anhui, Zhejiang and other provinces and cities. Among them, the characteristic green baking mainly includes Huangshan Mao Feng, Taiping Monkey Kui, Luan Guapian, Jingting Green Snow, Tianshan Green Tea and ancient Zhuzi bamboo shoots. Jiangshan Green Peony, Emei Mao Feng, Jinshui Cuifeng, Zhouxiabi Peak, Nannuo Bai Hao and so on. Such as Huangshan Mao Feng: produced in Nennen County, Huangshan, Anhui Province. The appearance is tender, smooth and slightly curly, the buds are fat and even, and the edges are sharp. Shaped like a "sparrow tongue", it is golden and shiny, commonly known as ivory. The aroma is fresh and long, the soup color is clear, the taste is mellow and fresh, and the leaves at the bottom of the leaves are blooming, rich and bright.
Sun-dried green tea: It is sun-dried. Mainly distributed in Hunan and Hubei. Guangdong. Guangxi, Sichuan, Yunnan and Guizhou provinces have a small amount of production. The quality of sun-cured green tea is the best in Yunnan, which is called "Dianqing". Others, such as Qing Chuan, Qian Qing, Guiqing and Eqing, have their own merits, but they are not as good as Yunnan.
Steamed green tea: Steam fixation is an ancient fixation method in China. During the Tang Dynasty, it spread to Japan until now. But in China, it changed to frying from the Ming Dynasty. Steamed green is the use of steam to destroy the enzyme activity in fresh leaves, forming the quality characteristics of' three green' with dark green color, light green tea soup and green tea bottom, but the aroma is stuffy green and the astringency is heavy, which is not as fresh and refreshing as pot-fried green tea. Due to the need of foreign trade, China has also produced a small amount of steamed green tea since the mid-1980s. The main varieties are Enshi Yulu, produced in Enshi, Hubei; China fried tea, produced in Zhejiang. Fujian and Anhui provinces.
Green tea is the earliest tea in history. The collection of wild tea buds and dried tea leaves by ancient humans can be regarded as the beginning of green tea processing in a broad sense, at least 3000 years ago. But the real green tea processing began with the invention of steamed green tea in the 8th century, and ended with the invention of fried green tea in12nd century. The processing technology of green tea is relatively mature, which has been used to this day and is constantly improving.
Green tea is the largest tea in China, and its producing areas are distributed in tea-producing provinces, municipalities and autonomous regions. Among them, Zhejiang, Anhui and Jiangxi provinces have the highest output and the best quality, and are the main bases of green tea production in China. In the international market, China green tea accounts for more than 70% of international trade. The marketing area covers all countries in North Africa and West Africa and more than 50 countries and regions such as France, the United States and Afghanistan. In the international market, the sales of green tea account for more than 1/3 of the total domestic sales. At the same time, green tea is the main raw material for producing scented tea.
Various green tea names: West Lake Longjing; Hui tea; Dongting Biluochun; Ancient bamboo purple tea; Noon fairy; Huangshan Mao Feng; Xinyang Maojian tea; Pingshuizhu tea; Humboldt tea; Shangrao white eyebrow; Camellia; Emei bamboo; Nan 'an Shiting Green; The sky is snowy, full of green; Mengding tea; Yong Xi Huo Qing; Cactus tea; Tianshan green tea; Yongchuan beautiful and elegant; Xiuning usnea; Enshi Yulu; Duyun Maojian; Pit hair tip; Guiping Xishan tea; Old bamboo is generous; Quangang Bai Hui; Eyebrow tea; Anji white tablets; Nanjing Yuhua Tea; Jingting green snow; Tianzun Gongya; Beach tea; Shuanglong silver needle; Taiping monkey chief; Yuanming tea; Bifeng in Zhou Xia; Qin Baduo is foggy; Civilized dragon beard; Lushan cloud; Anhua pine needle; Apply snow buds every day; Ziyang Maojian; Jiangshan green peony; Lu' an melon slices; Gao Qiao Yinfeng; Yunfeng and Pan Hao; Hanshui tone lock; Bai Hao, Yunnan; Zunyi Mao Feng; Jiuhua Mao Feng; Wugaishan rice tea; The well is green; Shao Feng; Ancient tea; Shucheng orchid; Yun Lan, Illinois; Small cloth rock tea; Hua Dingyun; Nanshan white hair bud; Tianzhu sword; Yellow bamboo with white hair; Ma ancient tea; Cheyunshan Maojian; Guilin Maojian; Jiande tea; Huangpi tea in Ruizhou; Shuangqiao Maojian; Tang Qin Maojian; Donghu Yinmili; Jianghua Maojian; Dragon dance tea; Guishan rock green; Wuxi good tea; Linglong tea in eastern Guangxi; Tianmu Ding Qing; Xinjiang down tea; Jinshui Cuifeng; Jintan sparrow tongue; Guzhang Maojian; Shuangjing Green; Zhouda Tiecha; Wen Jun green; Snow lotus; Silver buds in the lion's mouth; Yandang Mao Feng; Jiulong tea; Emei Mao Feng; Nanshan is the first beauty; Xiang Bo Green; Tanning; The rocks are green; Meng Ding Gan Lu; Rui cao kui; Hexi round tea; Putuo Buddha tea; Xuefeng Maojian; Qingcheng snow bud; Baoding green tea; Longzhong tea; Songyang silver monkey; Longyan Xiebei Tea; Meilong tea; Lanxi Mao Feng; Guanzhuang Maojian; The sea of clouds is white; Lotus heart tea; Jinshan Cui Ya; Errui; Cow to tea; Buddha tea; Guiding Yunwu Tea; Tianchi Hao Ming; Tian Tong Rock Tea; Lingyun white tea; Steamed green tea; Yunlin tea; Pan An Yunfeng; Green spring cocoon tea; Dongbai spring bud; Taibai terminal bud; Thousand Island Jade Leaf; Qingxi jade bud; Preserve forest tea; Xianju is green; Qijingtang green tea; Nanyue Yunwu Tea; Daguan Cui Hua Tea; Meijiangcui tablets; Trillo; Wokeng tea; Yuyao Waterfall Tea; Cangshan snow green; Chess cloud; Huaguoshan Yunwu Tea; Narcissus velvet hook tea; Suichang silver monkey; Mojiang Yunzhen.