Looking at the dregs of tea

The dregs of tea, in technical terms, is called the bottom of the leaf. The bottom of the leaf, hiding the secrets of tea, can restore the original characteristics of tea, including the information of the tea tree, the ecological environment of the information, the situation of the picking, the processing of the good and bad, the storage of the situation and so on.

Chinese tea, six categories - green tea, white tea, yellow tea, oolong tea, black tea, and black tea.

1. The most essential difference between the six main types of tea is the different degrees of fermentation. To visually demonstrate the degree of fermentation, it is also better to look at the bottom of the leaf. To give you a list of the six major types of tea leaf bottom, we just need to compare the picture will be able to distinguish the six major types of tea!

2. After the first clear, you can start from the tenderness, color, uniformity, spreading degree of the dimensions, to understand the impact of tea picking and tea production process on the tea, and further identify the advantages and disadvantages of tea.

3. Finally, according to professional knowledge, you can also distinguish between the tea tree, the ecological environment and so on.

Green tea - the bottom of the leaf identification

Green tea is unfermented tea

The color of the bottom of the leaf is green, basically the same as the color of the fresh leaves of the tea tree.

Most of the dried green tea looks dark green, dark color, white difficult to identify, but after steeping, you can see that the call is tender green, almost no reddening discoloration.

So, when you see this kind of leaf bottom is green tea undoubtedly!

White tea - leaf identification

White tea is a slightly fermented tea

White tea, dry tea has a lot of white tea hair.

Looking at the bottom of the leaf, white tea has a white bud heart, a gray-green leaf surface, and a yellow-brown leaf back. Small red

The bottom of the leaf is very good to see, the grade of the tea and the time the tea has been stored.

Old white tea, naturally transformed during a long period of storage, the bottom of the leaf becomes reddish brown.

Yellow Tea - Leaf Bottom Identification

Yellow Tea is also a micro-fermented tea

Yellow Tea is close to the degree of fermentation of White Tea, so why is the color so different?

The fermentation of yellow tea is artificially controlled, called "smothering yellow", just like cooking vegetables with a lid on the pot, vegetables will soon be covered with yellowing you

White tea is naturally fermented, buds, leaves, leaf surface, the back of the leaf fermentation of the speed of the slow is not the same, so the color will be inconsistent. But the yellow tea yellow is neat and tidy.

Oolong Tea - Leaf Bottom Identification

Oolong tea is a semi-fermented tea, the degree of fermentation spanning a very wide range.

Clean-scented Tieguanyin and Taiwan's packet seed tea fermentation is low, the traditional Tieguanyin, Phoenix monocotyledon, Wuyi Rock Tea fermentation is medium;

The highest degree of fermentation of oolong tea, non-Oriental Beauty, the flavor is very close to black tea.

Black tea - leaf identification

Black tea is a fully fermented tea

Black tea dry tea, some of the golden yellow gold, some of the black and oily, as if there is no **** the same point.

After the tea leaves are steeped, a look at the color of the bottom of the leaf is clear. The soaked black tea leaf bottom spread out, will also find the leaf out of the cross section red, which fully proved the black tea has been fermented almost completely

The unifying feature of all kinds of black tea, are bronze color.

The leaf bottom of high-quality black tea is soft and even, and the buds are fat and glossy

Black Tea - Leaf Bottom Identification

Black Tea is a post-fermented tea, and its fermentation is the most special.

Other teas are fermented only by their own substances, while the fermentation of black tea is also by the power of microorganisms, so the fermentation is very complete.

Brewing soy sauce from soybeans is also a microbial la fermentation effect. In this way, black tea's strong soup color, is not a little bit like soy sauce ?

Good black tea, the bottom of the leaf is generally soft and shiny, will not stick to the hand

Looking at the bottom of the leaf - picking and process

Tenderness of buds, the bottom of the leaf is spread out, estimate the ratio of buds and leaves of the leaf quality of the old and young, with the hand pinch. Soft and tough means good tenderness, hard and dry means old leaf quality.

Sheen

Color normal, with the color requirements of tea. For example, green tea to tender green and yellow-green for the best, oolong tea requires "green leaves with red edges" glossy, on behalf of fresh, full of vitality. On the contrary, withered dark, dry.

Uniformity

Look at the old and young tea, size, thickness, whole broken is not relatively uniform.3 uneven tea raw materials, made of tea will also be good withered.

Spreading

The leaves will spread out, presenting a natural form, is the performance of vitality: after brewing completely "flat" or tightly soaked tea, are not good.