How to taste Anxi Tieguanyin 1 and look at the shape: mainly observe the characteristics, color, crushing degree, evenness and aroma of dried tea. All the products with curly appearance, tight knot, heavy weight, uniformity, sandy green color, oily and fresh, obvious variety characteristics and pure aroma of dry tea are top grade; On the contrary, it is defective.
2. Wet evaluation quality: After Tieguanyin tea is brewed with boiling water, its aroma, taste, soup color and leaf bottom are identified.
(1) Smell aroma: The aroma of Tieguanyin includes variety fragrance, regional fragrance (also known as local fragrance) and manufactured fragrance. First, smell whether the fragrance of the variety is outstanding, and then distinguish the fragrance level, length, strength and pure turbidity. When smelling incense, the method of combining hot smell, warm smell and cold smell is used. All varieties with outstanding fragrance, high fragrance and long fragrance are top grades; On the contrary, it is defective.
(2) Taste: Take a proper amount of tea soup with a teaspoon, and suck and roll in the mouth through the tongue, so that taste bud cells in various parts of the mouth can make a comprehensive taste induction. Where the taste is mellow, mellow and refreshing, thick but not astringent, and rich in varieties? Charm? The characteristics are all top grades; On the contrary, it is defective.
(3) Look at the color of the soup: Look at the depth, brightness and turbidity of the tea soup. Where the soup is orange, yellow and bright, it is the top grade, and the dark and turbid soup is the inferior product.
(4) Leaf bottom: Tea brewed with boiling water (called? Leaf bottom? Commonly known as? Tea residue? ), pour it into a dish filled with clear water and observe the bottom of the leaves. Where the leaves are soft and Huang Liang, they are all top grades; On the contrary, it is defective.