1. The hairy, refers to the natural growth of silver-white hairs on the tea buds, after brewing will be part of the natural shedding, floating in the tea broth, through the light you can see the obvious tiny hairs, such as Biluochun, xinyang Mao Jian, and so on. As the tea hairs will disappear with the growth of tea leaves, the maturity of tea leaves with high tea hairs are few or even none, so when the tea soup appeared "muddy", it may be that the raw material grade of this tea is higher.

2, the tea is contaminated. Processing environment is not clean, the tea is susceptible to dust, stems, soil, metal and other debris contamination, as well as packaging material contamination, the operation of the workers are also very easy to bring pollutants into the tea, resulting in cloudy tea soup phenomenon.

3, the lack of production process. Dodge the pollution of impurities, there is the next test, is the process. First of all, if the fresh leaves are picked and piled up for too long, too much time, resulting in the loss of fresh tea green; Secondly, in the greening process, if not enough Yang frying, easy to lead to high water content, will also cause turbidity in the tea broth; Lastly, a lot of green tea has a "kneading" process, the kneading is too heavy, the tea cell crushing rate is too high, some of the insoluble in water and fine substances in the tea broth. The tea will also be muddy.

4, improper brewing. Improper brewing can also lead to cloudy tea, mainly due to high concentration. Fang Yuanchao in the "tea precipitation mechanism" mentioned in the article: tea concentration is too high, it is easy to form a "tea cheese" precipitation, which will lead to cloudy tea.