"Qi Hong" is characterized by delicate and compact appearance, good appearance, dark and oily color, bright red soup color, rich aroma with sugar flavor, mellow and sweet taste, and even and soft leaves. The "Qi Hong" crude tea and refined tea were examined, and the tenderness and tightness of the strips were focused on the basis of standard samples at all levels. The body bone is loose and light, the color is dry and gray, and the soup color is light red. ) Rough aroma, thin and astringent taste and dark leaf color are the characteristics of inferior products. Qi Hong spring tea produced in the same season has good tenderness, moist color, soft aroma and excellent quality; Tea in summer and autumn is bright in color and leaves, but its aroma is not as fresh as that of spring tea, and its overall quality is not as good as that of spring tea.

Dian gong hong fu

Dianhong Kung Fu is produced in Yunnan Dianhong. Its quality characteristics: brown color, plump appearance, bright red soup color, rich aroma, strong taste, soft and plump leaves, and even bright red color. Dianhong has a high content of tea polyphenols, strong tea flavor and foam resistance, and it still has tea fragrance after brewing for three times. The evaluation of raw tea and refined tea is based on the standard sample, with the emphasis on tenderness. Tenderness is the objective standard of Yunnan Red's intrinsic quality. On the basis of tenderness, the purity of its refined tea is also very important. First-and second-class teas are budding and should not contain tea stems and leaves.

Review principle

The method of "comprehensive sensory evaluation of tea" was adopted. In trade, tea should be evaluated according to which set of standards the place of origin belongs to, and the appearance and tenderness of leaf bottom should be evaluated against standard samples, while the aroma, taste and color of tea soup should not be based on old samples. Some tea producers do not label grades, but only label tea numbers or prices. When you encounter such tea, you should first look at whether it is a big leaf species or a small leaf species, and then grade it with reference to the standard sample. Only with grades can we have the concepts of quality and price.

For the evaluation of famous tea, it is not necessary to refer to standard samples, but to comment and score according to the actual quality of tea. If the quality inspection department conducts sampling inspection in the market or at the factory, it must still be based on the corresponding standard samples.