Bright, clean, pure and pure soup color is always a necessary condition for measuring a high-quality green tea.
After the tea is brewed, the color of the solution containing the ingredients dissolved in water is called the color of the soup. Including color and gloss.
The colors of the six major teas are different, among which green tea retains the natural substances of fresh leaves. Tea polyphenols and caffeine retain more than 85% of fresh leaves, chlorophyll retains about 50%, and the loss of vitamins is also less, thus forming the characteristics of green tea “clear soup green leaves”.
The tea soup after brewing green tea is mainly composed of bright green and green.
Different color varieties and different grades of tea have certain differences in soup color. For example, the color of Longjing tea soup of different grades can be bright green, apricot green, green, yellow-green and so on. There are also clear and bright, bright, dark and other differences in gloss.
Generally speaking, all green teas with excellent quality have a common principle: no matter the color of the tea soup, it must not be turbid or gray, and it is better to be clear and bright.
Bright: The tea soup is clear and transparent; the bottom of the leaves is bright and the color is consistent. Also used for leaf bottom review.
Vivid: Fresh and bright. Also used for leaf bottom review.
Clear: clean and transparent. For high-grade roasted green tea.
Bright yellow: The color is yellow and bright. It is more common in upper-middle-range green tea with pure aroma and mellow taste or famous green tea with long storage time. Also used for leaf bottom review.
Yellow-green: The color is green with a yellowish tinge. There is freshness. It is mostly used for middle and high-grade green tea, and also used for leaf bottom evaluation.
Bright yellow: light yellow.
Redness: Redness and lack of luster. It is more common in green tea where the fixing temperature is too low or the fresh leaves are accumulated for too long, and the tea polyphenols are enzymatically oxidized. Also used for leaf bottom review.
Red Soup: The color of green tea soup is light red, mostly due to improper production techniques.
Shallow: The color of the soup is light, the content of water-soluble substances in the tea soup is less, and the concentration is low.
Turbidity: There are many suspended solids in the tea soup, and the transparency is poor. It is more common in unclean and inferior tea such as excessive rolling or sour and rancidity.

For green tea with bright and fresh green color, the picking, processing and brewing of fresh leaves will affect the color of green tea soup. Our company can provide a complete set of production equipment from fresh leaves to finished products to help you make green tea with a bright green soup color and popular in the market.