First, how to distinguish between new tea and old tea?

Tea aged for more than five years is generally considered as old tea.

1, look at the color

During the storage of tea, some substances that make up tea will slowly decompose or oxidize under the action of light, gas and heat, and lose their original color. For example, the color of new green tea is green, and the color of soup is yellow-green and bright; Chlorophyll in Chaze decomposes and oxidizes, making the color dull and the soup yellow-brown.

2. Pinch dry and wet

Take one or two pieces of tea and squeeze them with your thumb and forefinger. What can be squeezed into powder is dry fresh tea.

Step 3 smell the tea

The characteristics of alcohols, esters, aldehydes, etc., which make up tea fragrance, will continue to volatilize and slowly oxidize. The longer the time, the weaker the tea fragrance, and the fragrance of new tea will turn into the low turbidity of old tea.

Step 4 taste tea

Phenolic compounds, amino acids and phytochemicals in tea will gradually decompose, volatilize and condense, so that new tea with mellow and fresh taste will become light and unpleasant old tea.

Second, how to identify spring tea?

Throughout the ages, there has been a saying that "spring tea is the most expensive". Due to the moderate temperature and abundant rainfall in spring, and the recuperation of tea trees in autumn and winter in the first year, the buds and leaves of spring tea are thick and full, the color is moist and green, the cords are firm, the body and bones are thick, and the brewed tea is mellow and refreshing, with long aroma, soft leaves and no impurities.

1, determine the key points

The veins of leaves are fine, and the jagged edge of leaves is not obvious. After the spring tea is brewed, the fragrance is thick, the soup color is clear and bright, there is no impurity, and the leaf bottom is thick.

Third, how to identify summer tea?

In hot summer, the buds and leaves of tea trees grow rapidly, which makes the content of water-soluble extracts decrease relatively. Therefore, the tea soup of summer tea is not as refreshing as that of spring tea, and the aroma is not as rich as that of spring tea. On the contrary, it increased the contents of anthocyanins, coffee shouts and bitter tea polyphenols. From the appearance, the tea leaves in summer are very thin, full of purple buds and mixed with a little turquoise leaves.

1, determine the key points

The appearance is slightly loose and the leaves are light. Summer tea lacks aroma, leaves are full of veins, and the leaves at the bottom are obviously serrated.

Fourth, how to identify autumn tea?

The temperature is moderate in autumn, and the substances in the new shoots are relatively reduced after the tea trees grow and are picked in spring and summer. From the appearance, autumn tea is full of sinews and light bones. The brewed tea soup is light, mild in taste, slightly sweet, soft in leaf color, with many pieces, different leaf sizes, tender stems and a small amount of copper leaves.

1, determine the key points

The rope is tight and thin, light and thin. There are copper-green tea buds mixed at the bottom of leaves, with many leaves sandwiched and obvious serrated edges.

5. How to identify scented tea?

Scented tea is generally compact in appearance and bright and even in color. If the appearance is rough and loose and the color is dim, it is inferior tea.

High-quality scented tea generally has no impurities, and it will feel heavy when weighed. If there are many impurities, it feels light, which is inferior tea.

6. How to distinguish alpine tea from flat tea?

The ecological environment of Alpine Camellia is quite different from that of Pingdi Tea. In addition to the different forms of tea, the texture of tea is also very different.

Alpine camellia is plump and compact in appearance, green in color, with more fluff, good in length and tenderness. The finished tea has special floral fragrance, heavy bones, strong tea soup flavor and long brewing time. Pingdi tea has short leaves, hard and thin leaves, flat surface, yellow-green color, no rich aroma of foreign tea, slender strings, lighter bone structure than alpine tea, and lighter taste of tea soup.

Seven, how to identify deteriorated tea?

If fresh leaves are not handled properly, processed poorly and stored improperly, they will produce smells such as smoke, scorch, acid, rancidity and mildew. And what is light is inferior tea, and what is heavy is deteriorated tea.

1, smoke smell

The brewed tea soup has a strong smell of smoke, which is bad tea at first taste.

2, burnt taste

Dry tea has a heavy burnt taste, but it still has a burnt taste after brewing, and the burnt taste is persistent and difficult to eliminate, so it is a deteriorated tea.

3. Poor taste

Whether it is hot smell, cold smell or tea tasting, it has a serious sour taste, and it is bad tea and can't be drunk.

4, musty smell

The dried tea leaves have a strong musty smell, and the tea soup needs a more obvious taste. It is spoiled tea and cannot be drunk.

Eight, how to identify true and false tea?

Real tea and fake tea are generally judged by seeing, smelling, touching and tasting.

1, look at the color

Seeing that green tea is dark green, black tea is dark green, oolong tea is dark green, and the tea is delicate and even, which is the real tea. If the color of tea leaves is different, it may be fake tea.

2. Pinch dry and wet

Touching real tea generally feels tight and round, while fake tea is relatively loose; Real tea leaves will feel heavy when weighed by hand, but fake Chaze won't.

Step 3 smell the tea

If the smell of tea is pure and there is no peculiar smell, it is real tea; If the tea tastes weak and smells strong, it is fake tea.

Step 4 taste tea

Real tea is tasted and brewed, with rich aroma and pure color; Fake tea has a light aroma, a slightly different color and no taste of tea.