1, tea quality difference

For example, Tieguanyin: the low-end tea soup is thick, smelly and heavy.

High-end Tieguanyin: the tea soup is thick, sweet and delicate, pure in taste, elegant and fragrant in aroma, and lasting.

2, the production time difference

The price of tea before Qingming is much higher than that after Qingming, and the price of tea after Grain Rain is nearly twice as low as that after Qingming.

Spring tea is more expensive than autumn tea, and new tea is more expensive than old tea.

3, the origin difference

Tea prices in mountainous forest areas are higher than those in low-lying areas.

Temperature, light, soil, oxygen and other factors will affect the quality of tea.

The method of distinguishing the quality of tea:

There are many varieties and specifications of tea, so it is a highly technical job to evaluate the quality of tea.

Generally speaking, when buying tea, you can judge from the shape, color, aroma, taste and soup color of tea. In addition, you can also smell whether the aroma of tea leaves has smoke, scorch, mildew, sour taste or other abnormal smells.

Take a pinch of tea (about 3g to 5g) and put it into a teacup with a capacity of150ml, brew it with boiling water and cover it.

Open the lid after 5 minutes. First smell the aroma in the cup, then look at the color of the soup, taste the taste, and finally look at the tenderness, color and uniformity of the tea.

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. It is better to have bright, pure and transparent soup without mixing, while it is worse to have dark and turbid soup.

Red and bright black tea is the best, and green tea is the top grade.

People's Health Network-How to identify the quality of tea?