The basic skills of tea purchase are three: tenderness, cord, color and lustre.

1, tenderness, good tenderness of the tea leaves front Miao good, the white hairs show, tenderness of poor tea leaves almost can not see the front Miao, the white hairs do not show;

2, cord, tenderness of good tea leaves cord tightly knotted, appearing smooth and flat, tenderness of poor tea leaves loose, light weight;

3, color, tenderness of good tea leaves color bright and fresh, tenderness of poor tea leaves color dark, stale, no light. The color of poor tea leaves is dark and uneven.

The choice of tea leaves there are a few points to note:

1, look at the origin of the tea leaves

As the saying goes, "the phase is born from the heart, the heart of the root", a side of the soil to nurture a side of the people, the same for tea, different climates and places to determine the quality and taste of tea. Decide the quality and taste of tea. Just like the northeast of the rice particles, white crystal. Eat up not only soft texture, and sweet flavor. But the rice in Jiangnan tastes hard and loose.

2, look at the appearance of dry tea

Look at the appearance of dry tea, we must look at the color is bright, whether the rope is neat, whether it contains impurities, to bright color, rope neat, no impurities for the best. There is also with the dry tea leaves, must look at its dryness, the more dry, with a finger gently kneaded will be crushed, so that the tea will not be damp.

3, look at the tea soup color

Oolong tea is semi-fermented, tea soup belongs to the yellow red, green tea belongs to the green yellow, black tea belongs to the orange-red, black tea belongs to the dark red, white tea belongs to the light green, yellow tea belongs to the yellow green, but no matter which kind of tea is good, the color of the soup is always clear.