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How to buy green tea? What kind of green tea is the best

Green tea can be identified from the shape, color and aroma of dry tea. If possible, it can also be identified by brewing, smelling its aroma, tasting its taste, observing its soup color, old and tender tea residue and color. High grade green tea usually refers to famous and high-quality green tea. The raw materials of fresh leaves are tender or fat, and the bud content is high. Generally, it is one bud and one or two leaves. The appearance is light green or emerald green, and some are silver green because they are covered with pekoe; The aroma is mainly tender, with flower or fragrance. The soup is light green and clear, tastes fresh and pleasant, and has a sweet aftertaste. The raw materials of fresh leaves of medium-grade green tea are still tender, mainly one bud, two and three leaves, with tender single leaves, and the buds are slightly thin. The appearance color is mainly dark green, with less pekoe; The aroma is often fragrant with high fire, the soup is yellow, green and bright, and the taste is strong and fresh. The raw materials of low-grade green tea fresh leaves are not tender and uniform, and there are few buds, mainly mature and unfolding leaves. The appearance is yellow, slightly green, often dry, without pekoe; The aroma is low, light or crude, the soup is yellow, slightly green, and the taste is plain. The quality of green tea can be judged according to the following standards.

Tips on how to buy green tea

1. Tenderness is the basic factor that determines the quality. It refers to tenderness by looking at the shape in the dry and the bottom of the leaf in the wet. Generally, the tea with good tenderness has a smooth, flat, flat and straight shape. In addition, good tea leaves have good front seedlings, pekoe exposure, good tenderness and good workmanship. If the tenderness of raw materials is poor and the workmanship is good, there are no sharp seedlings and pekoe in tea strips. Tenderness cannot be judged only from the number of hairs, because the specific requirements of various teas are different. For example, the excellent Shifeng Longjing is hairless on the body surface. In addition, fluff is easy to fake, and there are a lot of manual work. Bud and leaf tenderness is based on multiple hairs, which is only suitable for 'hairy' tea such as hairy peak, hairy tip and silver needle. The most tender fresh leaves also have a bud and a leaf at the beginning. It is inappropriate to pick the bud heart one sidedly. Because the bud center is an imperfect part of growth, the content of chlorophyll is not comprehensive, especially the content of chlorophyll is very low. Therefore, we should not only use bud heart to make tea in pursuit of tenderness.

2. Strip cord is a certain shape specification of all kinds of tea, such as fried green strip, pearl tea round, Longjing flat, broken black tea granule, etc. Generally, long strip-shaped tea is elastic, straight, strong and thin, round and flat, light and heavy; Round tea looks at the tightness, evenness, weight, emptiness and compactness of the particles; Flat tea to see if the flatness and smoothness meet the specifications. Generally speaking, the tight rope, heavy body bone, round (except flat tea) and straight indicate that the raw materials are tender, the workmanship is good and the quality is excellent; If the shape is loose, flat (except flat tea), broken, and has smoke and scorch smell, it indicates that the raw materials are old, the workmanship is poor and the quality is poor. Take the standard of green tea strips in Hangzhou as an example: Grade I, grade II, grade III, grade IV, grade V, grade VI, fine and tight, with sharp seedlings, tight and tight, slightly loose and coarse. It can be seen that the top is tight, solid and sharp seedlings.

3. The color of tea is closely related to the tenderness of raw materials and processing technology. All kinds of tea have certain color requirements, such as black tea, green tea, oolong tea, black tea, black oil, etc. However, no matter what kind of tea, good tea requires consistent color, bright luster, oily and fresh. If the color is different, different depth, dark and dull, it means that the raw materials are old and tender, poor workmanship and poor quality. The color of tea is also closely related to the origin and season of tea trees. Such as alpine green tea, the color is green and slightly yellow, fresh and bright; Low mountain tea or flat tea is dark green and shiny. In the process of tea making, due to improper technology, the color often deteriorates. When buying tea, it should be judged according to the specific tea purchased. For example, Longjing, the best Shifeng Longjing, its pre Ming tea is not green, but has a natural brown beige color, which is light yellow. This is a major feature of Shifeng Longjing, which is obviously different from other Longjing in color. Because the selling price of Shifeng Longjing is extremely high, tea farmers will create this color to pretend to be Shifeng Longjing. The method is to fry the tea a little too much in the process of frying, so that the leaf color turns yellow. The difference between true and false is that the true Lion Peak is symmetrical and smooth, light yellow and green, and there is a faint fragrance in the aroma of tea; The fake Lion Peak is loose and empty, rough, yellowish, with tea and fried yellow beans. It's really not easy to judge without many comparisons. But once brewed, the difference is very obvious. The fried fake Shifeng doesn't have the rich and fresh fragrance of Longjing.

4. Whole crushing is the shape and breaking degree of tea. It is better to be even and broken for the second time. The more standard tea evaluation is to put the tea on the plate (usually wood), so that the tea can form orderly stratification according to the shape, size, weight, thickness and fragmentation under the action of rotating force. Among them, the strong ones are in the uppermost layer, the tight, fine and heavy ones are concentrated in the middle layer, and the broken and fine deposits are in the lowest layer. For all kinds of tea, it is better to have more middle-level tea. The upper layer is generally thick, with many old leaves, light taste and light water color; There are many broken tea in the lower layer. After brewing, the taste is often too strong and the soup color is deep.

5. Cleanliness. It mainly depends on whether tea leaves are mixed with tea chips, tea stems, tea powder, tea seeds and how many inclusions such as bamboo chips, wood chips, lime and sediment are mixed in the production process. Tea with good purity does not contain any inclusions. In addition, it can also be identified by the dry aroma of tea. No tea can smell. Each kind of tea has a specific aroma, and dry and wet aroma are also different. It needs to be determined according to the specific situation. Green gas, burnt smoke and cooked stuffy flavor are not desirable.