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Shopping skills of black tea

2022-06-28

According to the degree of quality, black tea is divided into high quality tea, inferior tea and inferior tea. Those whose quality characteristics meet the requirements of food quality and hygiene standards can be regarded as high-quality tea; With serious smoke, sour, stale, mildew, sun smell and other odor, especially by pesticide, chemical fertilizer pollution, called inferior tea. Less pollution or can be improved by a certain technical means of treatment, that is, secondary tea. In this way, black tea lovers should understand and master the discrimination method, and need to use the hand, eye, nose, mouth and other sensory systems for comprehensive evaluation.
(1) Hand grasp
First, feel the weight, tightness and thickness of the black tea strips by hand. The cable of high quality black tea is relatively tight, with heavy solid is better, coarse, light is bad. The main purpose of touching tea leaves is to understand the dryness of black tea. When you pick up a tea stick, dry tea usually has a prickly feel and is easy to break. If the tea is wet, it does not have this characteristic. However, when touching the tea leaves, do not grasp, to avoid the sweat on the hands into the tea leaves leading to moisture.
(2) Eye view
Grab a handful of dry tea on white paper or white porcelain plate, hands to hold the plate clockwise or counterclockwise rotation, observe whether the shape of black tea dry tea is uniform, whether the color is consistent, some also need to see whether there is gold. Tight-knit complete clean, no broken tea or less broken tea, the color black oil embellish (some tea will show cash) is preferred; Loose cord, disorderly color, broken tea, powder tea, and even with tea seeds, tea fruit, old branches, old leaves, disease and insect leaves, weeds, branches, metal objects, insect corpses and other inclusions, this kind of tea is regarded as inferior tea or inferior tea. In addition, by looking at the color of the soup after brewing and leaf bottom can also be identified. The liquor color of high quality black tea is red and bright, clear and bright, and the leaf bottom is completely unfolded and uniform, with soft and tender texture. The liquor color of inferior tea and inferior tea was red, dark and cloudy, while inferior tea with stale and musty taste showed the characteristics of dull and dark leaf bottom.(3) Nose and smell
Use the person's sense of smell to discern whether black tea contains smoke coke, sour sour, stale taste, mildew taste, sun-basked taste and other peculiar smell namely. The dry tea of good black tea has a sweet, mellow and pleasant aroma when brewed, while the inferior and inferior teas have no obvious or peculiar smell. In fact, in the process of processing black tea, if the processing conditions (such as temperature, humidity, etc.) and processing technology (such as withering, fermentation, etc.) are not properly controlled, or because of improper storage of black tea products, there will be some odor that is not conducive to quality. However, some unpleasant smells have less content and are not easy to be detected when smelling dried tea. At this time, tea should be identified through brewing. Tea with sour, stale and musty taste is found to be not too strong in smell.
(4) Taste
When the appearance, dryness, color and aroma of dried tea meet the standard of purchase, you can take some tea into the mouth to chew and identify, according to the taste to further understand the quality. You can also taste the soup by boiling it. The taste of high quality black tea is mainly sweet and mellow, and small seed black tea has a mellow and sweet taste. Congou black tea is mainly fresh, thick, mellow and cool. These characteristics are not obvious in inferior tea, while inferior tea has a strong, astringent and bitter taste, and even a peculiar smell.

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