I'm glad you enjoyed it
Sometimes photos are different from real people.
So it depends on the resolution.
How to evaluate the good and bad photos? Comment from the photo appearance:
Whether it is clear, whether the pixels are high, whether it is too complicated ...
Comment from the inside of the photo:
The nature of the photo, whether the photo content is healthy, whether it is related to the interests of the country, whether it endangers the personal problems of others ...
There are n angles to evaluate the good and bad photos.
How can you tell for a while?
The landlord wants to know what can be written clearly.
How to understand the good and bad benefits of chickens? Chickens have high nutritional value to human body.
Disadvantages must pay attention to bird flu. This is also the most harmful to people's health.
All women who have female teachers who know photos like bad men, because bad men have several advantages. First, almost all bad men are bold and brave people, so that they can know more women. Second, don't think that bad men have no knowledge. People who can become bad men have budgeted for women's preferences, dating places and attack opportunities, and it is necessary to supplement all kinds of knowledge at ordinary times. Third, bad men are willing to spend money on women, which is especially important when they first met. Women have a good impression on men who are willing to pay.
How to evaluate the good and bad photos made by PS? First, there is no flaw, second, it is close to the theme, third, it is appropriate and creative, and fourth, it is completely consistent.
How to evaluate the good or bad of a news photo should be detailed, thank you. What is the basis for determining the good or bad quality of the photo? Will you please ask the experts to help you analyze it, thank you? It is generally related to the camera's citation, including the camera's pixel, brand quality, and people's shooting skills. Pixel point
How to evaluate the quality of a photo 1, and whether the composition is accurate?
2. Is the lighting sufficient?
3. Is the color matching reasonable?
4. Is the character's action natural?
5. Does it have a certain artistic conception?
How to identify the good and bad of online lending platform? The target and borrower are real, there is no fund pool, no self-financing and real custody, and the operation experience is sufficient, such as coming to this platform.
How to distinguish good from bad Rizhao green tea Rizhao green tea is divided into spring tea, summer tea and autumn tea according to the production season.
Spring tea: Spring tea is called the best of Rizhao green tea, especially the first batch picked in the early spring, because after a long winter baptism, the growth of tea leaves and buds is particularly slow, and the output of the first batch is extremely rare. Of course, the price is extremely expensive. If you are lucky enough to taste the first batch of spring tea in that year, you are too delicious. There will be several batches of picking in the whole spring, and the price and quality are distinguished according to the picking time. The higher the quality, the more expensive the price.
The characteristics of spring tea are that the tea leaves are tender and small (with thick buds), and the brewed tea has high aroma, strong taste, resistance to brewing, mellow taste, fresh fragrance, strong chestnut fragrance and pea flavor. Therefore, the Tea Research Institute of Chinese Academy of Agricultural Sciences also made such an evaluation on Rizhao green tea.
So how to distinguish spring tea? After brewing, the small buds of spring tea gradually open, and the soup color is green with yellow, even after overnight, the tea color remains unchanged, while the leaves of summer tea and autumn tea are not only large and thick, but also the soup color will gradually turn red and copper after brewing.
Summer tea: Summer tea is the worst tea in the three seasons, because after a long heat, the tea leaves are brown and thick, and they are not resistant to brewing, and they contain less minerals and trace elements. Of course, their prices are also the cheapest.
Autumn tea: Compared with summer tea, it is worse than spring tea, and it is in the middle grade.
Drinking instructions
It is best to drink green tea in clear glassware, so that you can observe the soup color of tea and the size and shape of leaf buds. Green tea is brewed in an open way, and drinkers should not smother it with a lid, so pay attention to this! Every time you drink it, the maximum amount is one third. Don't drink it all, which will greatly reduce the quality of tea itself and its brewing resistance!
How to judge whether tea is good or bad can be judged from the shape, color, aroma, taste and soup color of tea.
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 better to be tight, round, straight, even and heavy;
Tenderness: the tenderness of tea mainly depends on the number of buds, the old and tender leaves and the smoothness of the strips. In addition, it depends on the proportion of peak seedlings (thin and peaked strips made of tender leaves). Generally, black tea should have many buds, peak seedlings and tender leaves. It is better to stir-fry green tea with more peaks and seedlings, tender leaves and heavy fruit. The best way to bake green is to have more buds and tender leaves.
Color: Look at the color and luster of tea. The color of black tea is different from black, brown and gray. The color of green tea is light green or green, ocean green, turquoise, bluish 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 contains stalks, powder or other non-tea impurities, and the ones without stalks, 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 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 repeatedly to identify the level, strength and durability of the aroma, as well as whether there is smoke, coke, mildew or other peculiar smell. The color of the juice brewed by boiling water is called soup color. The color of soup can be divided into deep, bright and dark, and clear. The soup is bright, pure and transparent, and it is better not to be mixed; The soup is dark and turbid. 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, so as to distinguish the intensity, strength, 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 better to have fresh and lasting flowers, mellow and delicious taste, and bright green leaves at the bottom of the soup.
The discrimination 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 the green tea gradually turns from green to gray. Black tea changed from moist to grayish brown.
Taste: The taste of aged tea is weak, while the fresh and refreshing taste 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 fragrance to low turbidity.
The above differences are for more tea varieties. When the storage conditions are good, this difference will be relatively reduced. As for some teas whose quality has not decreased after storage, 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 color of soup is yellow-green and bright, and the aroma is pleasant chestnut. Oolong tea is generally strip or granular in shape, bright orange in soup color, mellow and fresh in taste, with natural floral fragrance. Dexin Wulong single fir tea can well appreciate these characteristics. Black tea can be divided into broken tea and strip tea. The shape of red broken tea is good, the color is dark brown and oily, the soup is red and bright, and the taste is strong and fresh. The strip black tea is tight and clear in appearance, the soup is red and bright, and the taste is strong and fresh. These characteristics are the characteristics of good tea.