Tea fermentation degree: non-fermentation, micro-fermentation, light fermentation, semi-fermentation, full fermentation and post-fermentation Tea picking season: spring tea, summer tea, autumn tea and winter tea.
Six basic technological processes and quality characteristics of tea: the main quality characteristics of tea technological processes.
Fixing green tea → rolling → drying clear soup → withering of green leaves and black tea → rolling → fermentation → drying red soup and red leaves.
Oolong tea withers → turns green → parches green → twists → dries green leaves and red edges.
Deactivating yellow tea → rolling → suffocating yellow → drying yellow soup and yellow leaves.
Black tea → rolling → composting → dried orange soup, with mellow color and taste.
White tea withers → dry soup has bright color and fresh and sweet taste.
Contains main nutritional values: catechin, caffeine, minerals, vitamins, potassium, fluorine and manganese. Taboos for drinking tea: tea and wine, tea and meat, tea and eggs, no tea after eating dog meat, tea and sugar, tea and medicine, tea and fruit within 30 minutes after meals.
Selection standard reference: tenderness, skewer, crushing, color, soup color, aroma, taste and leaf bottom.
China's top ten famous teas: Zhejiang West Lake Longjing, Dongting Biluochun, Huangshan Mao Feng, Lushan Wu Yun, Lu 'an Guapian, Junshan Yinzhen, Xinyang Maojian Tea, Wuyi Rock Tea, Anxi Tieguanyin Tea and Qimen Black Tea.
Introduction of tea learning system: tea tree, tea green, production, finished tea, commercial tea, tea soup and tea tree.
Tea-making tea sets: purple sand tea sets, glass tea sets, ceramic tea sets. Basic knowledge of buying tea in a tea shop
The first one: I know better than you. I have been drinking tea for longer than your age.
If you drink tea for a long time, you don't really understand tea. Maybe you've been drinking jasmine tea for 30 years (it's not dark here)! It is true that tea is used for drinking, but the water in the tea industry is also very deep, so I really can't tell you how much I know.
The second type: I only drink Pu 'er tea for more than 30 years. People who have the conditions to drink Pu 'er tea for more than 30 years generally don't say so.
The third type: selling tea is the most profitable.
Maybe it's because some tea bosses I saw or heard are very profitable and think that selling tea is the most profitable. In fact, no matter which industry, as long as it can achieve the ultimate, what can't make money? For example, League of Legends, the most popular game at the moment, is regarded as a plaything by most young people and does nothing. But for those who can play the game to the top, this game can change their fate. When it comes to profiteering, the pharmaceutical, beauty, education, energy and entertainment industries have all expressed their dissatisfaction.
Fourth: I want to buy green tea.
I told my boss I wanted to buy green tea, but I can't remember what it is. The owner of the tea shop showed him seven or eight kinds of green tea, but none of them turned out to be the kind he was looking for. Finally, the boss reluctantly took out Tieguanyin and immediately said yes, yes, this is it.
Fifth: Drink authentic Dahongpao (mother tree Dahongpao).
Mother tree Dahongpao is a kind of tea that money can't drink. Sixth: Dahongpao is black tea and Anji white tea is white tea.
Not all chickens can lay eggs, and not all tea with the word "red" is black tea, but all tea with the word "white" is white tea. Anji white tea belongs to green tea.
Seventh: the race of Zhengshan is rock tea.
Masayama replied in a low-key way: Sorry, I am the originator of black tea. Send you a contempt. Eighth: look for an unforgettable tea taste that I didn't know where to drink many years ago.
What you can't get is always the best, and what you miss is always the best. In fact, you will never find the feeling of drinking tea.
Ninth: The teapot over there is too expensive. 30 bucks. I'll buy it somewhere else.
In fact, many times, you should believe that you get what you give. The high price may also be a pit, but are you at ease with the low price? Merchants don't do business at a loss. Tenth: Go to the exhibition center to buy tea, which is mainly sold at 1000 kg. Finally, I cut the price to 50 Jin. The furthest distance in the world is not between life and death, nor am I standing in front of you and you don't know that I love you. It's that you know I make tea, you go somewhere else and get killed, and then you tell me that you have made a lot of money.
A hundred thousand whys about tea knowledge
How to judge the quality of tea by the bottom of leaves?
Leaf bottom is the common name of tea tasting, that is, tea residue that is fully spread after brewing. During the evaluation, there is a special leaf chassis, which is generally made of wood and painted black, and there are two kinds of squares and rectangles.
Generally speaking, a good tea leaf bottom should have a large proportion of tender buds, soft texture, bright color, uniform leaf shape and thick leaves.
(1) tenderness of leaf bottom
It is measured by the ratio of buds to tender leaves and the quality of leaves. Generally, the buds are many, thick and long, and the short ones are poor. However, it depends on the variety and tea requirements. On the one hand, the leaf quality can be directly seen from the unfolded leaf bottom, and on the other hand, it can be distinguished from softness, hardness and elasticity: the tenderness that is not loose after pressing the leaf bottom with your fingers is better; Hard and elastic, loose after letting go is thick and old. The old tentacles of vein uplift are not the tender tentacles of uplift. The leaf margin is obviously serrated and old, otherwise it is tender. Thick and soft mesophyll is tender, but soft and thin mesophyll is poor. Note that the size of leaves has nothing to do with age.
(2) Leaf bottom color
Mainly depends on chromaticity and brightness, and its method is the same as that of dry tea.
Depth: Whether the color meets the color requirements of tea. Black hair tea is better in oil black, but worse in yellow green and iron plate color.
Run: "Run" refers to the oily color of tea leaves and strong reflection. "Withering" refers to dull color or poor gloss.
Light and shade: "Fresh" means bright and vivid colors, indicating the freshness of finished products. The early preparation is timely and reasonable, which is the color of new tea. "Dark" is dark brown and dull. Generally, fresh leaves are rough and old, or they are not properly prepared at the initial stage.
Homogeneity: "Homogeneity" means that the color tone is consistent with that of fresh leaves. The colors are inconsistent, and there are many yellow films, green strips, tendons and stalks, burnt films, etc. In the tea.
(3) uniformity of leaf bottom
Mainly from the old and tender, size, thickness, color and overall degree of fragmentation. The above factors are close to the same, and the uniformity is good, otherwise it is poor.
(4) Softness of leaf bottom
When evaluating the bottom of leaves, we should also look at the stretching degree of tea leaves and whether they are doped. It's not good if the foam doesn't open, and it's not good if the leaves are completely spread out. A good leaf bottom should have several or all factors such as brightness, tenderness, thickness and slight curl. The second kind is black, old, thin and so on. And the sheets are burnt, and the leaves are burnt even worse.
Why is Pu 'er cooked tea bitter?
Pu 'er tea, whether raw or cooked, has a certain bitterness. Tea polyphenols (mainly catechins) are substances that cause astringency of tea, while alkaloids (such as caffeine, theobromine and theophylline) are the main substances that cause bitterness.
After batch fermentation, the tea polyphenols in cooked tea decreased from 28% of raw tea to 14%, almost half of which was decomposed, and the corresponding astringency was also reduced a lot. However, the caffeine content of Pu 'er tea increased slightly during pile fermentation. The bitter taste of Pu 'er cooked tea will be preserved because of the bitter taste of raw materials.
Therefore, cooked tea fermented with different raw materials will also have different bitterness. The fermentation of raw materials with high concentration and strength will have a bitter bottom. The typical representative is that the bitter bottom of cooked tea fermented by raw materials in Camellia area is very obvious.