According to the national standard of Geographical Indication Product Wuyi Rock Tea, Wuyi Narcissus products, the main variety of Wuyi Rock Tea, are divided into four grades: special, first, second and third grade * * *, and the sensory indexes of super Wuyi Narcissus are expressed as strong, smooth, even and clean. The aroma is rich and fresh, the taste is strong and refreshing, the rock rhyme is obvious, the variety characteristics are exposed, the soup color is golden and clear, the leaf bottom is fat and soft, and the red edge is bright.

Color discrimination

Color identification mainly depends on the tenderness and gloss of dry tea, and the color condition can also reflect the freshness of tea and the optimization of tea making technology. The representative Wuyi Shuixian tea is oily, bright and bright brown-green, commonly known as "Baoguang" color.

Tea aroma identification

The combination of dry tea aroma and dry tea appearance can be used as a reference and supplement for the quality and purity of the aroma of the endoplasm, and can be used to distinguish whether there is any peculiar smell, odor, etc.

Wet-looking endoplasm

By judging the aroma, soup color, taste and leaf bottom of tea after brewing, the aroma and taste are the main ones, and the soup color is the reference.

sweet smell

The first bubble, 2 minutes with soup to smell the aroma, distinguish the pure aroma, high and low;

The second bubble: 3 minutes to identify the aroma type, rock rhyme, length;

The third bubble, 5 minutes to distinguish the aroma persistence.

Wuyi narcissus is better than orchids because of its rich and long fragrance and fragrance like orchids, and the fresh and distant ones are the top grade. Wuyi narcissus growing in Zhengyan area of Wuyishan has many fragrance types, such as orchid fragrance type and osmanthus fragrance type. Stone frankincense type is in the area of wharf rock; These are grown in a place with superior natural conditions, and the regional fragrance of Zhengyan Narcissus Tea is well-made.

colour of the tea

Observing the brightness and turbidity of tea soup, Wuyi narcissus soup is generally golden yellow, clear and beautiful, and the water color is still light after four times of brewing. Dark golden yellow is the best soup color of Wuyi Narcissus. The reasons for the turbidity and darkening of soup are related to the mistakes in the initial processing technology.

taste

Usually, taking the second bubble as the main reference, Wuyi narcissus from Zhengyan area has a mellow taste and obvious rock rhyme, and it feels lubricating activity when it enters the throat, and the throat is full of saliva and the teeth and cheeks are fragrant; Usually, it is better to brew tea for more than five times, and the charm of tea remains unchanged.

Yedi

After the high-quality Wuyi narcissus is brewed, the soaked leaves are easy to spread and extremely soft, with bright red edges at the leaves, clear and light green in the center of the leaves, and slightly yellow, which is the so-called "green leaves with red edges" (three dividends and seven cents green). This is an important link in the evaluation, comparing the color, thickness and hardness of the leaf bottom.

Wuyishan tea area is known as "alcohol but narcissus, fragrance but cinnamon". This sentence shows that the biggest feature of Wuyishan narcissus tea is its mellow taste, and Wuyishan cinnamon tea is the most fragrant. Through the introduction of this article, I hope that all tea lovers can better choose Wuyishan Narcissus Tea.

To sum up, the tasting method of Wuyishan Narcissus Tea is obvious to friends who like tea. Drinking a cup of tea every day will refresh them all morning.