Tea drinking began in China. Tea brewed with boiling water, follow nature, drinking elegant taste, seeking the inherent flavor of tea, focusing on the mood, which is the characteristics of the tea Chinese tea tasting. The same quality of tea, such as different water, different tea utensils or different brewing techniques, the tea soup will have different effects. China has been very concerned about the brewing of tea since ancient times, and has accumulated a wealth of experience. Bubble tea, to understand the characteristics of various types of tea, master the scientific brewing technology, so that the inherent qualities of tea can be fully expressed.
Chinese people drink tea, focusing on a "taste" word. "Tasting tea" is not only to identify the advantages and disadvantages of tea, but also with a sense of reverie and appreciate the interest of tea drinking. In the busy schedule to brew a pot of tea, choose a quiet place, self-pouring, you can eliminate fatigue, clean up the trouble benefit of thinking, invigorate the spirit, you can also sip slowly, to achieve the enjoyment of beauty, so that the spiritual world sublimated to the realm of noble art. Tea tasting environment generally consists of buildings, gardens, furnishings, tea utensils and other factors. Tea requires quiet, fresh, comfortable and clean. Chinese gardens are world-famous, and the landscape scenery is even more incomparable. The use of gardens or natural landscape, set up a tea room, let people take a break, full of interest.
China is an ancient civilization, a state of etiquette, very important etiquette. Where guests, tea, tea ceremony is essential. When a guest visits, you can seek advice, choose the most suitable for the guest's taste and the best tea to treat the guest. Tea to honor the guests, the appropriate mix of tea is also necessary. Masters in the company of guests drinking tea, pay attention to guests cups, pots in the tea residue, generally with a tea cup tea, such as has been drinking half, we must add water, drink with the addition, so that the concentration of tea is basically to maintain the same before and after the water temperature is appropriate. When drinking tea can also be appropriate with tea food, candy, dishes, etc., to regulate the taste and the effect of snacks.
Tea is not easy to buy, to get good tea, you need to master a lot of knowledge, such as various types of tea grade standards, prices and quotations, as well as tea review, inspection methods. Tea is good or bad, mainly from the color, aroma, taste, shape four aspects of identification, but for ordinary tea drinkers, when buying tea, generally can only watch the appearance and color of dry tea, smell the dry incense, making it even more difficult to judge the quality of tea. Here is a rough introduction to identify the method of dry tea. The appearance of dry tea, mainly from five aspects, namely tenderness, rope, color, whole and broken and purity.
- 1. Tenderness
Tenderness is the basic factor that determines the quality, the so-called "dry look at the appearance, wet look at the bottom of the leaf", which refers to the tenderness. Generally speaking, tea leaves with good tenderness can easily meet the shape requirements of the tea category (e.g. "light, flat, flat, straight" of Longjing). In addition, you can also identify the tea leaves from the front of the seedling to identify. Good front seedlings, white hairs show, said the tenderness is good, workmanship is also good. If the tenderness of the raw materials is poor, and the workmanship is good, the tea leaves will not have sharp edges and white hairs. However, you can not judge the tenderness only from the amount of hair, because the specific requirements of various teas are not the same, such as the best Lion Peak Longjing is no hair on the surface of the body. Moreover, the velvet hairs are easy to fake, and there are many artificial ones. Judging the tenderness of buds and leaves on the basis of hairiness is only suitable for Mao Feng, Mao Jian, Silver Needle and other "hairy type" teas. It should be mentioned here is that the most tender fresh leaves, also have to be a bud and a leaf at the beginning of the development, one-sided picking bud heart practice is not appropriate. Because the heart of the bud is an imperfect part of the growth, the content of the ingredients is not comprehensive, especially the chlorophyll content is very low. So it should not be purely for the pursuit of tenderness and only use the heart of the bud to make tea.
- 2. Strip
The strip is the various types of tea with a certain shape specifications, such as fried green strip, pearl tea round, Longjing flat, black tea particles and so on. General long tea, look at the tightness, curved straight, strong and thin, round, flat, heavy; round tea to see the particles of the tightness, uniformity, heavy, empty solid; flat tea to see the degree of smoothness and whether in line with the specifications. Generally speaking, tight cords, heavy body bones, round (except flat tea) and straight, indicating that the raw material is tender, good workmanship, quality; if the appearance of loose, flat (except flat tea), broken, and smoke, burnt flavor, indicating that the raw material is old, poor workmanship, poor quality. To Hangzhou area green tea standards, for example: one level, two levels, three levels, four levels, five levels, six levels, fine and tight with the front of the Miao tight and fine still have the front of the Miao still tight and solid still tight, a little loose, rough and loose can be seen, in order to tight, solid, and have the front of the Miao for the top.
- 3. color
The color of tea and raw material tenderness, processing technology has a close relationship. All kinds of tea have certain color requirements, such as black tea black oil, green tea green, oolong tea green-brown, black tea black oil color. But no matter what kind of tea, good tea are required to color consistency, glossy and bright, oily and fresh, if the color is different, different shades, dark and no light, indicating that the raw material old and young is not the same, poor workmanship, poor quality.
The color of the tea also has a great relationship with the origin of the tea tree and the season. Such as high mountain green tea, color green and slightly yellow, fresh and bright; low mountain tea or flat tea color dark green with light. In the process of tea making, due to improper technology, it also tends to make the color deteriorate. When purchasing tea, it should be judged according to the specific type of tea purchased. For example, Longjing, the best Lion's Peak Longjing, its pre-mingming tea is not green, but has a natural brown rice color, tender yellow. This is a major feature of the Lion's Peak Longjing, which is clearly different from other Longjing in color. Because of the high price of Shifeng Longjing, tea farmers will create this color to pretend to be Shifeng Longjing. The way to do this is to slightly over-fry the tea leaves during the frying process and make the leaves turn yellow. The difference between the real and fake is that the real lion's peak is well-proportioned and clean, light yellow and tender green, tea aroma with fragrance; fake lion's peak is corner loose and empty, rough, yellowish, tea aroma with fried soybean aroma. It is not easy to tell without multiple comparisons. But once brewed, the difference is very obvious. Fake Lion Peak that is fried too much has no rich and tender flavor that Longjing should have.
- 4. Shattered
Shattered is the shape of the tea leaves and the degree of fragmentation, in order to uniformity is good, broken is second. Comparison of standard tea review, is the tea leaves on the plate (usually wooden), so that the tea leaves in the rotating force, according to the shape of the size, weight, thickness, broken formation of sequential layering. One of the thick in the top layer, tight fine and heavy concentrated in the middle layer, broken and small deposited in the bottom layer. Various types of tea, all to the middle layer of tea is good. The upper layer is generally coarse old leaves more, lighter flavor, water color is lighter; lower layer of broken tea, after brewing is often too strong flavor, soup color is darker.
- 5. purity
Mainly to see whether the tea leaves are mixed with tea chips, tea stalks, tea powder, tea seeds and the production process mixed with bamboo shavings, wood chips, lime, sand and other inclusions in the amount. Tea with good purity does not contain any inclusions. In addition, you can also identify the tea by its dry aroma. No matter which kind of tea is available, it should not have an off-flavor. Each kind of tea has a specific aroma, dry and wet aroma is also different, need to be determined according to the specific circumstances, the green gas, smoke burnt flavor and ripe boring flavor are not desirable. The above text is only a very general introduction. The easiest way to judge the quality of tea is the taste, the aroma and the color of the tea broth after brewing. So if you are allowed to do so, try your best to try the tea after brewing. If you have a special preference for a certain kind of tea, it is best to look up some information about the tea, to accurately understand its color, aroma, flavor and shape characteristics, and each time you buy a tea to compare with each other, so that the number of times, it will be easy to quickly grasp the key to the location. Domestic tea varieties carloads, non-professionals, it is unlikely that each kind of tea to judge the good and bad, but also just take their favorite kinds of just. I don't buy tea in tea stores everywhere, usually in the place of origin or in the tea ceremony center, so I run around in the spring. Tea from the place of production is generally more pure, but also due to the difference in tea-making techniques, the quality of tea is different. Tea in the tea house, the price is much more expensive than outside, but here it is easier to find good tea, one can try to know its good or bad, and the second is a better tea house tea, itself is carefully selected, if you can not go to the origin of the purchase of tea, is also not a bad choice. There are also some larger tea estates where you can try the tea on the spot. If you are very discerning about a certain kind of tea, you can go to the wholesale tea market to buy, where the tea, compared to the small tea store, is relatively new, and can choose from a variety of cheaper prices. But my own experience, it is generally not easy to find very good tea, especially green tea. Because of the high price of premium green tea, the wholesale tea market and small tea stores are less likely to operate due to cost, and most of the good tea is purchased by large tea estates and tea companies.
Knowledge of tea culture
The quality of tea is good or bad, in the absence of scientific instruments and methods of identification, can be evaluated through the color, aroma, shape of the four aspects. And with these four aspects to assess the quality of tea, usually used to see, smell, touch, taste for identification. That is, look at the shape, color, smell the aroma, touch the body bone, open the soup tasting.
①Color and lustre ---- Different tea types have different color and lustre characteristics. Green tea in the fried green should be yellowish green, baked green should be dark green steamed green should be emerald green, Longjing should be slightly beige in bright green; if the green tea color gray, dark brown, the quality must be poor. The vapor color of green tea should be light green or yellow-green, clear and bright; if it is dark yellow or cloudy, it is not a good tea. Black tea should be black and oily, soup color red and bright, some of the best work of black tea, its tea can be formed in the tea cup around a circle of yellow oil ring, commonly known as the "gold ring"; if the soup color time is dark, cloudy, must be inferior black tea. Oolong tea is good to color green and brown moist.
② aroma ---- all types of tea itself has a fragrance, such as green tea with fragrance, the top green tea and orchid, chestnut, etc., black tea with fragrance and sweet or floral aroma; oolong tea with ripe peach aroma. If the aroma is low, it is designated as poor quality tea; there is a stale gas for the old tea; there is mold and other odors for the deterioration of the tea. It is bitter tea, smell also has a natural aroma. Flower tea is more to attract tea drinkers with strong fragrance.
3 taste ---- or called the taste of tea, tea itself taste by bitter, astringent, sweet, fresh, sour and other components. The proportion of its components properly, the taste is fresh and delicious, at the same time, different types of tea, taste is not the same, the first taste of top-grade green tea has its bitter and astringent, but the aftertaste of mellow, so that the mouth and tongue Jin; coarse old bad tea is tasteless, and even astringent mouth, hemp tongue. Superior black tea taste thick, strong, fresh; low-grade black tea is bland and tasteless. Bittering tea is very bitter in the mouth, but the mouth after drinking sweet.
4 shape ---- from the shape of the tea leaves can judge the quality of the tea, because the tea is good or bad with the tea picked fresh leaves directly related to the tea, but also related to the tea production, which are reflected in the shape of the tea. Such as good Longjing tea, the shape of light, flat, straight, shaped like a bowl of nails; good bead tea, particles round, tight, uniform; good work of black tea, black tea tight, black tea particles neat, uniform; good Maofeng tea buds, buds, more hair, buds, and so on. If the loose rope, particles loose bubble, leaf surface rough, body bone light, it is not a good tea