1. West Lake Longjing, a green tea; Huiming tea; Dongting Biluochun; Guzhu purple tea; Noon fairy; Huangshan Mao Feng; Cloud hair tip; Zeng Hou Yinjian; Xinyang Maojian tea; Pingshuizhu tea; Baohong tea; Shangrao white eyebrow; Camellia japonica; Bambusa Emei; Nan 'an Shiting Green; The sky is snowy and green; Mengding tea; Yongxi Huoqing; Cactus tea; Tianshan green tea; Yongchuan Xiuya; Xiuning usnea; Enshi Yulu; Duyun Maojian; Pit hair tip; Guiping Xishan tea; Old bamboo is generous; Quangang huibai; Eyebrow tea; Anji white tablets; Nanjing Yuhua Tea; Jingting green snow; Tian Zun Gong Ya; Beach tea; Shuanglong silver needle; Taiping monkey chief; Yuanmingcha; Bifeng in Xiazhou; Qinba is foggy; Civilized dragon beard; Lushan cloud; Anhua pine needle; Cast snow buds every day; Ziyang Maojian; Jiangshan green peony; Lu' an melon slices; Gao Qiao Yinfeng; Yunfeng and Panhao; Hanshui Yinsuo; Yunnan Baihao; Zunyi Mao Feng; Jiuhua Mao Feng; Wugaishan rice tea; The well is green; Shaofeng; Gulao tea; Shucheng orchid; State blue clouds; Small cloth rock tea; Huading cloud; Nanshan white hair bud; Tianzhu sword; Yellow bamboo and white hair; Magu tea; Cheyunshan Maojian; Guilin Maojian; Jiande tea; Huangpi Tea in Ruizhou; Shuangqiao Maojian; Qintang Maojian; Donghu Silver Millie; Jianghua Maojian; Dragon dance tea; Guishan rock green; Wuxi haocha; Linglong tea in eastern Guangxi; Tianmu Qingding; Xinjiang down tea; Jinshui Cuifeng; Jintan sparrow tongue; Guzhang Maojian; Shuangjing Green; Zhou da tie cha; Wenjun is green; Saussurea involucrata; Silver bud of lion's mouth; Yandang Mao Feng; Jiulong tea; Emei Mao Feng; Nanshan Shoumei; Xiangbo green; Suntan; The rocks are green; Mengding ganlu; Rui caokui; Hexi round tea; Putuo Buddha tea; Xuefeng Maojian; Qingcheng snow bud; Baoding green tea; Longzhong tea; Songyang silver monkey; Longyan xiebei tea; Meilong tea; Lanxi Mao Feng; Guanzhuang Maojian; The sea of clouds is white; Lotus heart tea; Jinshan cuiya; Errui; Cows arrive at tea; Buddha tea; Guiding Yunwu Tea; Tianchi Minghao; Tongtian rock tea; Lingyun white tea; Steamed green tea; Yunlin tea; Pan an Yunfeng; Lvchun Mayu tea; Dongbaichunya; Taibai terminal bud; Thousand Island Jade Leaf; Qingxi jade bud; Save forest tea; Xianju is green; Qijingtang green tea; Nanyue Yunwu Tea; Daguan Cuihua Tea; Meijiangcui tablets; Cuiluo; Wokeng tea; Yuyao Waterfall Tea; Cangshan snow green; Chess clouds; Huaguoshan Yunwu Tea; Narcissus velvet hook tea; Suichang silver monkey; Mojiang Yunzhen.
2. oolong Wuyi rock tea; Wuyi cinnamon; Narcissus in northern Fujian; Tieguanyin; White-haired monkey; Bajiaoting asparagus tea; Huang Jingui; Yongchun bergamot; Anxi color species; Phoenix narcissus; Taiwan Province Oolong; Taiwan Province seed package; Dahongpao; Iron arhat; White crowned chicken; Water turtle
3. Qimen Kung Fu for black tea; Lake red work; Dianhong gongfu; Minhong gongfu
gongfu black tea; Ning Gongfu; Appropriate red work; The more red the work; Chuanhong Gongfu; Politics and hard work; Min Gongfu; Tanyang gongfu; Bai Lin works hard.
4. White tea with silver needles and white hairs; Bai Mudan; Gong Mei.
5. Yellow tea Junshan silver needle; Covered with yellow buds; Beigang Maojian tea; Luyuan Maojian; Huoshan yellow bud; Yongjiang baimaojian; Wenzhou Huangtang; West Anhui Huangda tea; Guangdong Dayeqing; Haima Palace Tea.
6. Black tea is Hunan black tea; Old green tea; Sichuan edge tea; Liubao loose tea; Pu 'er tea.
Reprocessed tea (supplement)
1. Pressing tea-like Tuocha; Bamboo tube fragrant tea; Pu 'er square tea; Rice brick tea; Black brick tea; Flower brick tea; Fuzhuan tea; Xiangjian tea; Green brick tea; Kang brick; Golden tip; Square tea; Liubao tea; Round tea; Cake tea.
2. Jasmine tea with scented tea; Zhulan scented tea; Osmanthus tea; Honeysuckle tea; White orchid tea; Rose tea; Tortoise shell flower tea.
Third, having a tea name is actually not the "tea" of tea: Gynostemma pentaphyllum; Eucommia ulmoides tea; Pine needle rice tea; Apocynum tea; Ginseng tea; Chrysanthemum tea; Mulberry bud tea; Honeysuckle tea; Osmanthus tea; Thin jade tea; Thorn five eggplant tea; Insect tea; Persimmon leaf tea; Green bean tea; Xuanmi tea; Guoba tea; Laoying tea; Old ginger tea; Jujube tea; Bamboo leaf tea; Corn silk tea; Plantain tea; Danshen tea; Boat-fruited Sterculia tea; Senna leaf tea; Uncaria rhynchophylla tea can be distinguished from its shape, color, aroma, taste and soup color.
appearance: it is mainly identified from several aspects, such as cord, tenderness, color and purity of tea.
stripe: the shape of stripe tea is called stripe. It is better to be tight, round, straight, even and heavy;
tenderness: the tenderness of tea mainly depends on the number of buds, the old and tender leaves and the smoothness of strips. In addition, it depends on the proportion of peak seedlings (thin and peaked strips made of tender leaves). Generally, black tea should have many buds, peak seedlings and tender leaves. It is better to stir-fry green tea with more peaks and seedlings, tender leaves and heavy fruit. The best way to bake green is to have more buds and tender leaves.
color: look at the color and luster of tea. The color of black tea is different from black, brown and gray. The color of green tea is light green or green, ocean green, turquoise, bluish yellow, and the difference between smooth and dry. Black tea should be moist, and green tea should be light green and smooth.
cleanliness: mainly depends on whether the tea leaves contain stalks, dust or other non-tea impurities, and the ones without stalks, dust and impurities are better.
in addition, you can also smell whether the aroma of tea is normal, including smokeless, burnt, moldy, sour or other abnormal smells. Endoplasmic evaluation includes evaluation of aroma, taste, soup color and leaf bottom. Take a pinch of tea, put it in a teacup, brew it with boiling water, and cover the cup. After 5 minutes, open the lid of the cup, smell the aroma in the cup first, then look at the color of the soup and taste it;
Finally, look at the tenderness, color and uniformity of tea. Aroma uses the sense of smell to evaluate whether the aroma is pure and lasting. You can smell it several times repeatedly to identify the level, strength and durability of the aroma, as well as whether there is smoke, coke, mildew or other peculiar smell. The color of the juice brewed by boiling water is called soup color. The color of soup can be divided into deep, bright and dark, and clear. The soup is bright, pure and transparent, and it is better not to be mixed; The soup is dark and turbid. Red and bright black tea is the best, and green tea is the top grade. After the flavored tea is brewed with boiling water, most of the soluble effective components enter the tea soup, forming a certain taste, and the taste is the best when the temperature of the tea soup drops to about 5℃. When tasting, contain a small amount of tea soup, and taste it carefully with your tongue, so as to distinguish the intensity, strength, freshness, alcohol and or bitterness of the taste. Observe the tenderness, color and uniformity of the brewed tea in the cup at the bottom of the leaf. You can also press it with your fingers to judge its hardness, thickness and tenderness. The evaluation criteria of scented tea are mainly aroma and taste. It is better to have fresh and lasting flowers, mellow and delicious taste, and bright green leaves at the bottom of the soup.
The main difference between new tea and old tea is its color, aroma and taste.
color: during the storage of tea, it is mainly influenced by oxygen and light in the air, and the green tea gradually turns from green to gray. Black tea changed from moist to grayish brown.
taste: the taste of aged tea is weak, while the fresh and refreshing taste of tea is weakened and becomes "dull".
aroma: the aged tea changes from faint scent to low turbidity due to the oxidation, condensation and slow volatilization of aroma substances
The above differences are for more tea varieties. When the preservation conditions are good, this difference will be relatively reduced. As for some teas whose quality has not decreased after preservation, that is another matter.
The quality of tea can be judged by its appearance, color and taste. For example, the color of green tea is dark green or emerald green, the soup is yellow-green and bright, and the aroma is pleasant chestnut. Oolong tea is generally strip or granular in shape, bright orange in soup color, mellow and fresh in taste, with natural floral fragrance. Dexin Wulong single fir tea can well appreciate these characteristics. Black tea can be divided into broken tea and strip tea. The shape of red broken tea is good, the color is dark brown and oily, the soup is red and bright, and the taste is strong and fresh. The strip black tea is tight and clear in appearance, the soup is red and bright, and the taste is strong and fresh. These characteristics are the characteristics of good tea.