Its quality is characterized by: flat appearance, size and length, like a piece of orchid petals, color and lustre of young green or emerald green, bright and bright, aroma high freshness, sweet taste, fresh olive aftertaste. Brewed in a glass cup, the tea leaves are tender and even, one flag and one spear, interlaced with each other, the tea broth is clear and blue, pleasing to the eye. The color is green and emerald, the inner quality is clear and fragrant, and when brewed in the cup, the buds and leaves are green in color, which is like a lotus flower coming out of the water, which is very vivid.
West Lake Longjing tea unique quality, is a special environment, water, air and soil conditions and unique processing technology. West Lake Longjing tea production area throughout the mountains around the West Lake, including the Lion Peak, Longjing produced the best quality of tea. Here the peaks are undulating, streams and rivers, lush forests, mild climate, four distinct seasons, abundant and uniform rainfall, especially during the spring tea often drizzle, the mountains are covered with clouds and mist, constituting the growth and development of the tea tree special needs of the climate". By the "West Lake quartz" rock residual slope deposits and siltstone, siltstone mudstone weathering from the white sandy soil and yellow red loam, containing trace elements suitable for the formation of good quality tea.
History: West Lake tea production has a history of more than 1200 years. Lu Yu of the Tang Dynasty, "Tea Classic" has "Hangzhou Qiantang Tianzhu, Lingyin two temples produce tea" recorded. By the Song Dynasty, Bao Yun tea from Bao Yun Mountain, Xianglin tea from Xianglin Cave in the Lower Tianzhu, and Baiyun tea from Baiyun Peak in the Upper Tianzhu, were all listed as "tribute tea". Emperor Qianlong of the Qing Dynasty, when he traveled to the south of the Yangtze River, he went to Hangzhou Shifeng Hu Gong Temple to taste Longjing tea, and praised it. And "see the townspeople picking tea baking method, the imperial system观采茶作歌".
Varieties: West Lake Longjing tea picking is quite delicate. Every spring, tea farmers in four times by grade picking green leaves, "Qingming" three days before the picking called "Mingqian tea". This tea buds first burst, like a lotus heart, so it is also called "lotus heart tea". There are 36,000 buds in one catty of dry tea, which is the treasure of Xihu Longjing tea. After the Qingming to the "rain" before picking called "rain before the tea", at this time, the tea stalk on the growth of a small leaf, shaped like a flag, the tea buds are slightly longer, shaped like a gun, so it is also known as the "flag gun." The tea picked at the beginning of summer is called "Bird's Tongue". The tea picked a month later is called "terrier piece".
Technology: Xihu Longjing tea processing and frying, due to different grades of raw materials, processing technology is not the same, the product has its own characteristics. Premium Xihu Longjing tea is all hand-fried. Fresh tea buds, processed at a temperature of 80 degrees Celsius, required to maintain the color, aroma and beauty of the tea. Stir frying tea each pot can only fry two two, a skilled tea fryer, a day can only fry more than two pounds of dry tea.
The name of Longjing tea began in the Song Dynasty, and only became famous in the Qing Dynasty. Historically, according to the origin of the lion, dragon, cloud, tiger, plum five names, after the founding of the country merged into the lion, dragon, plum three names, the fifties after the implementation of the tea purchasing and marketing of tea collectively known as the West Lake Longjing tea.
Chairman Mao Zedong loved to drink West Lake Longjing tea, in the early sixties, there have been two times in the West Lake Liuzhuang, hand-picked Longjing tea, picking tea made of dry tea, with the tiger run water to make a cup, the President tasted while praising: "tiger run water bubble Longjing tea world a masterpiece",
According to the Dragon well tea, the geographical scope, product quality, and the development of the tea, and the development of the tea. According to the geographical scope, product quality, the development of "West Lake Longjing" and "Qiantang Longjing" specific definition of the standard: Hangzhou West Lake District within 168 square kilometers of the production of tea for the "West Lake Longjing The tea produced within the 168 square kilometers of Hangzhou's West Lake area is called "West Lake Longjing", and the tea produced outside this area is called "Qiantang Longjing".
How to identify the West Lake Longjing: first of all, we have to look at the packaging has several signs whether it meets the norms. As the West Lake Longjing tea, the State Bureau of Technical Supervision listed it as a product of the region of origin of the protection of the scope of this has a special logo called China's origin, and the product logo below the four words of the Xihu production area, which is to identify is not authentic Longjing tea and the difference between other brands.
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_-r-u.R o Yijiale Sunshine Life Community, serving China's hundreds of millions of families P?[5H q D0?,pIdentification|Selection|Shopping|Weighing Rights|Counterfeiting|choose2 you can take a look at the color of the soup is not transparent, the shape is not bright and neat, is not the piece of froth is relatively more, the general of the high-grade tea is a little bit. The most important thing to remember is that there is no such thing as a good tea. We say that if the taste is mellow and there is no astringent flavor, then it is a better tea. If the mouth is still bitter and astringent flavor after drinking, this is the grade is poor, our Xihu Longjing tea is different from other flat green tea, it is inside the taste of the taste of mellow is a very important feature. Zyd8nD
From the identification of the color of the soup can also identify the good and bad Longjing tea, of course, the real Longjing tea should come out as we imagine, the fragrance should come out of the nose with a strong Jiangnan local flavor, choose | shopping | rights | fake | choosev\B "Yb9z P? b9H&D
Black Tea 甘温,可以养人体阳气 ; black tea is rich in protein, heat and warm the abdomen, enhance the body's ability to resist cold. Chinese medicine believes that: "when the winter, everything is closed, the human organism physiological activities in the state of inhibition, the way to maintain the body, your way of cold and keep warm". Therefore, winter tea to black tea for the best. Black tea: the difference between green tea is more than one fermentation process.
Role: black tea contains polyphenolic compounds are very rich, it's lipid, antibacterial effect and green tea is not the same, from the nature of green tea is cool, and black tea warm, so the stomach and intestines are weaker people or more suitable for drinking black tea in winter.
Features: red soup, red leaves, mellow flavor.
Drinking black tea can be modulated according to different preferences and tastes, like acid with lemon, cinnamon with cinnamon, if you add milk and sugar has a more exotic flavor. British afternoon tea more drinking black tea.
1, Japan's Osaka City University experiments pointed out that drinking black tea an hour later, measured by the heart of the blood vessels blood flow rate improved, confirming that black tea has a strong prevention and treatment of heart attacks.
2, in order to prevent common osteoporosis in women, it is recommended to take a small cup of black tea every day, and insist on the effect of several years.
3, black tea also has a refreshing fatigue, gastrointestinal digestive, diuretic, anti-inflammatory sterilization, anti-moth, greasy delay aging, lowering blood sugar, lower blood pressure, lower blood lipids, anti-cancer, anti-radiation, and beauty and other effects.
4, about the tea has an anti-cancer effect of the statement is very popular, researchers around the world have done a lot of exploration, according to media reports (June 2000), Hunan Medical University, Tea and Health Research Office recently found that black tea with the same as green tea, also has a strong anti-cancer effect.
5, Japanese scientists have confirmed that drinking more green tea helps prevent tooth decay, and a new study recently showed that black tea also has a dental effect.
The study, conducted by the University of Illinois at Chicago, showed that black tea can prevent plaque, cavities and dental spine disease.
The study showed that volunteers who participated in the trial rinsed their mouths with black tea ten times a day for one minute each time, and they had significantly less plaque than others. Regular rinsing of the mouth with black tea prevents bacteria from growing and forming plaque, or mixing with sugar and food particles to produce acids that erode the enamel of the teeth.
Black tea produces this effect because it contains a chemical called polyphenol. This substance inhibits the production of glucosyltransferase by bacteria. This enzyme breaks down sucrose to create a sticky "gel" that mixes with the more than 300 types of bacteria found in plaque and holds them to the surface of the tooth.
The biggest difference between black tea and green tea:
1, the former is fermented tea, after kneading to maintain the temperature at about 25 degrees and 100% relative humidity oxidation, to promote the oxidation of polyphenols as aldehydes and ketones, so the tea was red soup red leaves; and the latter is unfermented tea, high temperature greening, killing the enzyme activity, blocking oxidation, retaining a greater number of vitamins, amino acids and polyphenols are not oxidized. The tea is not oxidized, so it keeps the green soup and green leaves.
2, from the flavor. Black tea and mellow. Green tea is sweet and strong.
In our country, green tea is mainly. Such as the West Lake Longjing, Biluochun, Mount Huangshan Mao Feng, Mount Lu Yunwu, Xinyang Mao Jian. Famous black tea: Qi Hong, Ning Hong and Yunnan red tea.
3, green tea people used to be called tea. It contains a variety of amino acids, vitamins and other beneficial components. Green tea picking time determines its quality. In the spring equinox to the best quality before the Qingming picking. It is called pre-mingming tea in the market.
Role: Drinking green tea can soften blood vessels, reduce high blood lipids, prevent atherosclerosis, and prevent and reduce melanin deposition in the skin. It has been scientifically proven that green tea can reduce the harm of radiation on the human body, there is a certain role in cancer prevention, connoisseurs call it "the atomic age of health drinks".
Oolong tea is a representative of Chinese tea, is a semi-fermented tea, between black tea (fully fermented) and green tea (unfermented), unique flavor, transparent amber tea juice is its characteristics. Oolong tea has both the mellow and sweet green tea, but also has the black tea fresh strong and thick, but also has the fragrance of flower tea. Oolong tea is just a general term, but it can be subdivided into many different types of tea. For example: Narcissus and White Peony. Oolong tea is popular solely because of its fat-dissolving weight loss effect, and this claim does have a scientific basis. Because the main component of the tea - tannins, confirmed with the fat metabolism has a close relationship, and experimental results have also confirmed that oolong tea can indeed reduce blood cholesterol content, it is really unparalleled weight loss tea.
Experiments have shown that drinking a liter of Oolong tea every day has the effect of inhibiting the rise of cholesterol. Although the amount of drinking should be decided according to the condition of each person's body, but when the food is too greasy, it is best to match the oolong tea, not only have a sense of satiety, but also remove the grease
How to choose the best oolong tea?
The first thing to do is to look at the shape of the tea. The dry tea held in the hand against the light inspection, see whether the color of the tea is fresh, winter tea color should be green, spring tea is dark green, the best sand green white frost, if the tea dry gray withered yellow is inferior. At the same time, pay attention to whether or not the red edge of the hidden storage, there is a red edge shows that the fermentation is moderate, and those particles are tiny, shiny as a pearl, the white hair green leaves are still present is not enough fermentation of the buds.
Secondly, smell, that is, smell its flavor. Hand-held dry tea, buried head close to the tea, inhale three breaths, if the aroma continues and even stronger, it is a good tea, the lesser of the aroma is not enough, and there is a green gas or miscellaneous flavors for the poor.
Again, touch, that is, to see how the tea leaves feel. Ball type tea leaves are soft to hold is not dry enough, good tea shake in the hand to feel the weight, too light flavor thin, too heavy easy to bitter; strip type tea, such as the tip of the leaf has a prickly feeling, it is too young tea or retreat from the lack of green caused by the phenomenon of "accumulation of water", easy to drink and bitter.
The last is steep, that is, open soup brewing. This is also the most important step in the trial tea. Test tea as long as a porcelain cup, 5 grams of tea, 150 milliliters of boiling water to stand for 5 minutes. Then take a small spoon, pull open the tea leaves to see how the soup color. If cloudy, it is not enough fried green; if thin, it is tender and fermentation is not enough; if the leaves are burnt and cracked, it is fried too hot. The color of good tea broth is bright and thick, ranging from pale yellow, honey yellow to golden yellow, depending on the variety and production method. Take the spoon up to smell, pay attention not to have grass green flavor, grass green flavor is oolong tea tea system is not rigorous enough caused by the grass green flavor of the tea, once the amount of tea, and then a little bit of a long time to soak, inevitably bitter taste, soup color darker. In addition, good tea even if the tea soup cooling, the aroma still exists.
Anxi's natural environment is unique, the tea tree is very rich in resources, has collected more than 50 varieties of tea tree, known as the "tea tree species treasure trove".
Iron Goddess of Mercy is native to Xiping Town, Anxi County, Fujian Province, and is the best oolong tea. Iron Goddess of Mercy is the original name of the tea tree species, because it is suitable for oolong tea, the oolong tea products are also named Iron Goddess of Mercy Anxi Tieguanyin production is rigorous, skillful. It is harvested in four seasons of the year, and the quality of the tea is the best in spring tea. Autumn tea is second, its aroma is particularly high, commonly known as autumn incense, but the soup flavor is thin. Summer, summer tea quality is inferior.
Quality Iron Goddess of Mercy tea curls, strong knot, heavy, green belly dragonfly head shape. The color is bright and moist, the sand is green, the red point is clear, the leaf surface with white frost, which is one of the important characteristics of quality Tieguanyin. Tieguanyin soup color is golden, thick and clear, the leaf bottom is fat and bright, with silk surface luster. The tea is mellow and sweet, with a honey flavor in the mouth; the aroma is rich and long-lasting, and it has the reputation of "seven bubbles with residual fragrance". Jade Oolong is a lightly fermented oolong tea from Taiwan, also known as Taiwan Tea No. 13 in Taiwan. It is produced in the Taoyuan Tea District in Taipei, located in the high mountain tea area at an altitude of about 1,000 meters, with less pollution and good flavor. Hand-picked refined tea, branches and leaves, the quality of fresh leaves is better; tea particles are well-proportioned and full (particles are larger than machine-picked tea), Cui-yu Oolong has a strong wild aroma, the so-called "fragrance pungent" is the typical characteristics of Cui-yu Oolong, sometimes Cui-yu tea can be made such as the "wild ginger flower incense Sometimes Cui-Yu tea can make the aroma characteristics like "wild ginger flower fragrance". Compared with high-grade Taiwan Oolong tea (such as Green Heart Oolong), the degree of resistance to brewing is slightly less. With the inherent quality of Jade Oolong and its corresponding price, it is a good choice for mid-range Taiwanese tea.
The Four Seasons Spring Oolong is a tea that has gradually gained attention in this province in the past seven or eight years, characterized by early spring, late winter and year-round production, coupled with the Four Seasons Spring tea has a clear and strong aroma, so it is very favored by the consumer market, but the taste is a little bit bitter and astringent.
But experts remind, drinking oolong tea has three taboos: one is not drinking on an empty stomach, otherwise you will feel hungry, and will even feel dizzy, turn belly want to vomit, which is commonly known as "tea drunk"; two is not to drink before going to bed, otherwise it will be difficult for people to sleep; three is cold tea can not be drunk, oolong tea cold cold, cold, unfavorable to the stomach. Experts especially reminded that these three taboos for the first drink oolong tea is particularly important, because oolong tea contains tea polyphenols and caffeine more than other teas, drinking improperly easy to harm the body.
Biluochun produced in Jiangsu Wu County, Taihu Lake, Dongting Mountain, Dongting east and west of the two mountains, Dongting East Mountain is like a giant boat into the Taihu Peninsula, Dongting West Mountain is an island standing in the lake. The two mountains have a mild climate, with an average annual temperature of 15.5~16.5°C, annual rainfall of 1200~1500 millimeters, and the surface of Taihu Lake, with rising water and mist, moist air and slightly acidic or acidic soil. Coupled with the loose texture, it is extremely suitable for the growth of tea trees.
Dongting Biluochun production area is China's famous tea, fruit intercropping area. Tea and peaches, plums, apricots, plums, persimmons, oranges, white fruit, pomegranates and other fruit trees planted interlaced, tea, fruit tree branches connected, root veins are connected, tea absorbs the fruit flavor, flower celling tea flavor, pottered Biluochun flowers and fruits natural qualities.
Biluochun picking skills, picking has three major characteristics: one is picked early, two is picked tender, three is picked clean. Every year before and after the spring equinox mining, before and after the end of the rain, to the spring equinox to the Ming Ming Ming tea quality is the most valuable. Usually pick a bud and a leaf at the beginning of the bud length of 1.6 ~ 2.0 cm of raw materials, leaf shape rolled like a bird's tongue, known as the "bird's tongue", frying 500 grams of high-grade Biluochun need to be extracted from about 68 ~ 74,000 buds, tender buds and leaves, rich in amino acids and tea polyphenols. The favorable environmental conditions, coupled with high-quality fresh leaf raw materials, provide a material basis for the formation of Bi Luochun quality.
The harvested buds and leaves must be carefully picked in a timely manner, removing fish leaves and non-standard buds and leaves, and keeping the buds and leaves uniform.
Biluochun is divided into 7 levels, the buds and leaves gradually increase with 1~7 levels, and the velvet gradually decreases. Stir frying pot temperature, the amount of leaves, the degree of force, with the lower level and increase. In other words, the temperature of the frying pan is high at low level, the amount of leaves cast is high, and the force is heavier when making the shape.
Characteristics of the quality are: slender, curled into a snail, full of hair, silver and white hidden green, rich aroma, taste fresh and mellow and sweet, soup color green and clear, the bottom of the leaf green and bright. There is "a tender (buds and leaves) three fresh" (color, aroma, taste). The local tea farmers described Biluochun as: "copper wire strips, spiral shape, covered with hair, flowers and fruit flavor, fresh and fresh."
It is fun to savor the premium Bigelow Spring. When drinking, use a clean and transparent glass cup, first flush boiling water and then put tea. Or use 70 ~ 80 ° C boiling water brewing. When Biluochun into the cup, the tea is sunk to the bottom, instantaneous "white clouds rolling, snowflakes flying", fragrant. When the tea is in the cup, you can enjoy the three wonders of the tea in its shape, such as the snow waves spraying beads, the spring coloring at the bottom of the cup, and the green crystal palace. Drinking its flavor, the first drink color light, fragrance, fresh and elegant; two discretion green, fragrant, taste mellow; three discretion blue clear, fragrant, sweet, it is really as precious as a treasure, like a high-level crafts, unavailable.
Biluochun storage method is very delicate. The traditional storage method is a paper bag of tea, bagged block lime, tea, ash spacing placed in the cylinder, sealed with a lid to absorb moisture storage. With the development of science, in recent years, there are also three layers of plastic preservation bag packaging, layered tightly tied, isolated from the air, placed in a refrigerator box or refrigerator below 10 ° C storage, long storage for more than a year, its color, aroma, taste like new tea, fresh and mellow and refreshing.
Biluochun fake quite a few years ago, identify the true and false: first look at the appearance, the cords are slender as a bee legs, curled into a snail, velvet milli full of Phi, but not very thick, silver and green (or silver and white hidden Cui); and then look at the brewing, the tea brewing has a top cast in the cast three kinds of bottom cast, Biluochun is a typical on the cast that is, the first injection of water and put the tea, the real Biluochun, put into a cup, the tea into the water that is sunk to the bottom of the cup, the fine buds slowly unfolding, the soup color is yellowish; finally, taste, the head of the first tea, the first tea is a good choice, but also the tea is a good choice. The last is to taste, the first fresh and crisp, the second sweet, the third slightly sweet, containing a light fragrance of flowers and fruits, is the real Biluochun.
Huangshan Mao Feng, one of China's top ten famous tea, every year Qingming Guyu, picking the first show of fat shoots, hand-fried, the tea shape slightly rolled, like a bird's tongue, green in yellow, silver hairs show, and with a golden yellow fish leaves (commonly known as the gold piece). Into the cup brewing fog top, soup color clear blue yellowish, leaf bottom yellowish green with vitality, taste mellow and sweet, aroma such as orchids, rhyme deep and long. Due to the new tea leaves white hairs body, bud tip peak mange, and fresh leaves picked from the peak of Mount Huangshan, so the tea will be named Mount Huangshan Mao Feng.
Grade Huangshan Mao Feng. Row like bird's tongue. White hair showing. Color like ivory, fish leaf gold, after brewing, high fragrance, clear soup color, taste fresh and strong, mellow and sweet, leaf bottom tender yellow fat into a flower. The "fish leaf gold" and "color like ivory" are the two distinctive features that differentiate the appearance of Premium Huangshan Maofeng from other Maofengs.
Kaihua Long Ding belongs to the high mountain cloud tea, its appearance is straight and straight, white hair exposed, buds and leaves into a flower, very durable." Dry tea color green, soup green, leaf bottom fresh green", this three green for the main characteristics of Long Ding tea. Pin Long Ding tea should be glass cup, with about 80 degrees of boiling water brewing (first water after tea), only to see the bud tip from the surface of the water slowly sinking to the bottom of the cup, a small bud slowly unfolding, the green leaves take care of the buds, pieces set up in the cup, lifelike, very nice. Smell its fragrance, sip its jade liquid, sweet, mellow and refreshing, high and intoxicating. A good cup of Long Ding tea!
Kaihua County is the source of the Qiantang River, Zhejiang, Anhui, Jiangxi Province, the junction of seven counties, known as "China's Green Tea Golden Triangle". Kaifa territory mountains, green water coiled. Look around, full of iris green." Sunny day all over the fog, rainy full of clouds and mountains", this excellent climate, breeding the famous tea - Kaihua Long Ding. Bittering tea is the holly family holly genus bittering tea species evergreen trees, commonly known as tea Ding, Fu Ding tea, Gaolu tea, mainly distributed in Guangdong, Fujian and other places, is a traditional natural health care beverage good. Bitter tea contains bitter saponins, amino acids, vitamin C, polyphenols, flavonoids, caffeine, protein and more than 200 kinds of ingredients. The finished tea has a bitter flavor, and after the sweet and cool, with heat, heat, eyesight and wisdom, thirst, diuretic heart, moistening the throat and cough, blood pressure, weight loss, cancer prevention, anti-aging, live blood and other effects, known as "health tea", "beauty tea", "
Bitter tea is a kind of tea that can be used to reduce blood pressure, weight loss, cancer prevention, anti-aging, blood circulation and so on.
Identification of Bittering Tea
Identification of True and False
The leaves of Bittering Tea are 1.5-2 times larger than the common tea, with oval-shaped leaves, thick leaves, leathery, and without velvet hairs. The fresh leaves are glossy and dark green. Tea made from young buds and leaves is stout, curly and hairless. Brewing can determine the authenticity: Bittering tea taste is first bitter (this bitter taste is the taste acceptable bitter) and then have a slightly sweet taste, no astringent, spicy, smelly, sour and other odors, resistant to brewing. Bittering tea made of young leaves 1 gram can be brewed 150ml of water, its tea flavor is strong, brewing 8 times -10 times the taste is still strong, is difficult to compare with ordinary tea. Tea made from old mature leaves, its taste is also first bitter and then sweet, no greenish flavor, the taste is significantly thick and slow release, resistance to brewing is the main feature. Add 2-4 times the amount of tea flavor just feel slightly thick, its bitter taste is still refreshing, mellow and sweet, and will not become strange bitter intolerable. It is difficult to be made by other leaves or even adding some substances. Sweet taste is too strong, with a sweet taste, may be added licorice or sugar. If there is a ginseng flavor, it may be gibberellic acid or other ginseng. Check the bottom of the leaf: the bottom of the bitter tea leaf is purple-brown, without velvet hair, the leaf is big and thick, and the tea stalk is thick and sturdy. The old leaves of the whole piece have a large area, and the teeth of the leaf edge are more pure.
Heterogeneous tea identification
That is, in the bittersweet tea mixed with other substances, with the senses is distinguishable. Ordinary tea body bone lighter, smaller shape, look at the bottom of the leaf blade small and thin. Coarse powder may be mixed with other substances. The most convenient and effective way is to take the suspected foreign matter about 2 grains of grain size into the mouth with incisors cut pressure. Genuine products in the mouth can feel the bitter flavor. First bitter and then sweet, while the poor quality products are not bitter or bitter taste weak, or strange bitter or other foreign flavors, licorice only sweet taste and no bitter taste.
Quality Identification
Bittering tea is a health drink, its review is different from ordinary tea, whether it is resistant to brewing is the main, high-grade bittering tea flavor is strong and mellow, the first bitter and then sweet, tassel tighter and cleaner.
The plate: sifted, shaken, collected tea samples, no broken debris, more tea in the middle, the body of the heavy bone is good, the old leaf tea cut stripes uniformly appropriate.
Open soup: weigh 3 grams of tea samples, with 150ml tasting cups, boiling water for 5 minutes.
Smell aroma: the bottom of the leaf aroma is not obvious, bland, hot and cold smell no odor is normal, no mold, burnt gas.
Taste: first bitter and then sweet, bitter taste is acceptable taste of mellow, no odor is good. Glycine, just taste sweet, sweet taste is not strong, no sweet taste is good. After drinking, the mouth and throat feel clear and sweet, no bad taste. If you taste sour, strange bitter, spicy, burnt flavor quality is not good enough, or even adulterated shoddy products, to re-examine.
Bubble resistance test: Bittering tea resistance to brewing, its flavor slowly released, continuous brewing (each bubble 5 minutes) more than 10 times still feel the taste is very strong for good. The taste is fast, easy to become light flavor is slightly worse.
Look at the color of the soup: Bittering tea to the soup color yellow-green, clear, no turbidity or suspended matter is good.
Assessment of the bottom of the leaf: indigo or dark green color, soft, no scorched leaves, no debris is good.
Bubble tea dregs, soup shelves: with net boiling water soaked bitter tea, tea soup placed 3 days -5 days generally do not change flavor, taste as the beginning. Brewing tea poured to no water droplets, tea residue in the cup placed in 3 days -5 days generally do not mold, re-rush water, tea flavor still exists.
Bittering tea made of old leaves, its flavor is similar to that made of young leaves, just a little less resistant to the number of times, each time the brewing of the tea flavor is lighter. If you increase the amount of tea leaves, the taste is still good.
Snow water cloud green tea, produced in the beautiful scenery of the tourist resort - Zhejiang Tonglu. The tea to the high mountains without pollution of high quality single bud as raw materials, not with fish leaves, tea, purple buds, tea fruit, frostbite buds, etc., by the fresh leaves spread picking, killing to do shape, spreading cool moisture, the first baking, shaping, foot fire aroma, sorting and grading process, by skilled tea masters craftsmanship made. The Xueshuiyun green tea is shaped like a lotus core, with tender green color, clear soup color and mellow fragrance. Xueshuiyun green tea, it is appropriate to use a transparent glass cup, throw tea 3 a 5 grams, 80 ℃ of boiling water first 1/3 cup, a little after the work of appreciation and then renew the water. Appreciate its green buds, floating up and down, dancing; taste its flavor, the teeth and cheeks stay sweet, clear rhyme long. Its color, flavor and shape are all good, enough to entertain the eyes, fitness and nourish the spirit.