1. The shape factors identified by shape (dry evaluation) include: string, integrity, color and transparency.
1. Cord: Cord refers to the size, length and thickness of tea green used in various finished teas. By looking at the shape of tea strips, we can preliminarily judge the tenderness of fresh leaves and the level of tea making.
2. Uniformity: refers to the uniformity and integrity of the size, length and thickness of a single tea strip in a tea sample.
3. Color: mainly refers to the color of tea itself.
4. Cleanliness: refers to tea inclusions such as tea stalks and tea dregs and non-tea inclusions such as pepper peel, hay, soil, hair and woven bags.
Generally speaking, a good Pu 'er tea is clear, plump, neat and compact, with nothing more than tea impurities, brownish red (commonly known as pig liver color) or brownish brown, oily and shiny; Pressed tea (cake tea, brick tea, tuocha, melon tea, etc.). ) the appearance is neat, the edges and corners are neat, the mold lines are clear, and the surface does not fall off, and the elasticity is moderate. If it smells musty or has other peculiar smell, and the surface is fuzzy and gloomy, Pu 'er tea with musty spots is inferior tea.
2. Endoplasmic identification (wet evaluation): Endoplasmic factors can be divided into five categories: soup color, soup feeling, taste, leaf bottom and aroma.
1, soup color: that is, the color and brightness of tea soup. The soup colors of Pu 'er tea are light yellow, yellow green, red thick, reddish brown and apricot yellow. Tea with clear and bright soup color is considered as better quality Pu 'er tea.
2. The sense of soup is mainly astringent (producing fluid), slippery (slippery), chemical (short and sweet and bitter), beneficial (usually said to lock the throat) and moist (usually said to quench thirst). A good Pu 'er tea should be smooth and sweet. Smooth means that the tea leaves are fresh and thick, and the tea soup has a silky feeling in the mouth; Returning to sweetness refers to the feeling of returning to sweetness after drinking tea soup (the feeling of drinking water after eating olives).
3. Taste: Taste includes sour, sweet, bitter and salty. Usually, ups and downs are pleasant, which is normal. Sour taste and salty taste are special cases of tea taste, which are mainly produced by local customs.
4, the bottom of the leaf: the tea after repeated brewing is the tea bottom mentioned here. Looking at the bottom of leaves mainly depends on leaf age, color uniformity, uniformity, brightness and the degree of leaf unfolding. Tea leaves are full and consistent in color, tough in rolling and complete in leaf opening.
5. Aroma: Smelling the aroma mainly means smelling the odor, musty smell, the depth of the aroma and the duration of the aroma. Pu 'er tea mainly depends on the purity of aroma, and distinguishes between musty and stale aroma. The musty smell is an unpleasant smell. Old aroma is a comprehensive aroma produced by new substances formed by various chemical components under the action of microorganisms and enzymes in the post-fermentation process of Pu 'er tea. Some are like Gui Xiang, jujube, spearmint and camphor. In short, they are pleasant smells. If it smells musty, spicy, roasted, stuffy or other, it is inferior Pu 'er tea.