Drinking tea

1. Entrance of tea: The taste of tea soup is rich and colorful, and it is difficult to describe clearly one by one, but there is one thing in common: the higher the degree of fusion of tea and water, the better. Borrowing the mantra of tea lovers, “This tea makes the water delicious”, this is the simplest but also the most difficult requirement to achieve. If this tea soup really pleases you, it must not be bad!

2. Aftertaste: The real test of tea has only begun when the tea soup is lowered to the throat. It enters the throat smoothly, and the fragrance stays in the mouth and nasal cavity for a long time. The tongue or mouth produces strong fluids. It has a burr feeling when entering the throat. The aroma is not as strong as when the tea soup is in the mouth. The tongue is astringent, and the mouth seems to have a Due to the sticky feeling of the plastic film, this tea soup must have many problems, such as rough and old raw materials, or poor production technology, or hot and humid storage.

3. Look at the color of the soup: the top is clear and transparent; the bottom is turbid.

4. Look at the change in the color of the soup: If the brewing technique is normal, the change in the color of the soup during the entire drinking process can tell the grade of the tea. The color of the soup is stable throughout, and the one that gradually fades is the top; after a few runs, the landslide is severe, and the one that is very intolerant of foaming is the bottom. For the rapid changes in the quality of tea soup, beware of the possibility of “upgrading the grade of raw materials by craftsmanship”.

After drinking tea

1. Flexibility: A good leaf base should be relaxed, natural, soft and elastic (is it very similar to the skin?) that is too stiff or too delicate to be considered premium. Knead gently with your hands, the ones that are not easy to knead are better than the ones that crumble.

2. Uniform color: the bottom of the leaf is a uniform color at first glance, and there is no obvious shade as the top; mottled and alternate, dark or light, be careful. If there is burned erythema in Ye Zhang, the production process is not good enough. The “green leaf and red border” of oolong tea must also be smooth and natural, and there will not be much difference between leaves and Zhang.

3. Glossy: Keep the bottom of the leaf naturally dry for a few minutes after removing the moisture. If the surface loses water quickly, it is not as good as the bottom of the leaf that always keeps oily. This is the same as the skin’s ability to lock water.