According to the degree of quality, the black tea is divided into high quality tea, inferior tea and inferior tea. All quality characteristics that meet the requirements of food quality and hygiene standards can be regarded as high-quality tea; those with serious smoke coke, acid, savory, musty, sun-taste and other odors, especially those contaminated by pesticides and chemical fertilizers. It is called inferior tea. Lighter pollution or treatment by certain technical means can be improved, that is, inferior tea. In this way, black tea lovers should understand and master the methods of discrimination. They need to use hand, eyes, nose, mouth and other sensory systems for comprehensive evaluation.
(1) Hand grasp
First, touch the black tea bar with its weight, elasticity, and thickness. The cords of high-quality black tea are relatively tight, and those who are heavy are better, and those who are rough and light are inferior. The main purpose of touching the tea by hand is to understand the dryness of the black tea dry tea. Pick up a tea bar, dry tea is usually a thorny, easy to break, with your fingers rub hard to become powder. If it is a damp tea, there is no such feature. However, when you touch the tea, do not grab it to a large extent so as to prevent the perspiration of your hands from infiltrating into the tea and causing the tea to become damp.
Grab a handful of dry tea on a white paper or white porcelain plate. Hold the plate in a clockwise or counterclockwise direction. Observe whether the appearance of black tea dry tea is uniform and the color is the same. Some of them need to see if they have gold. Nothing. The ropes are tightly knotted and clean, with no broken or shredded tea, and the color is black and oily (some teas are also worthless in cash); the cords are thick and loose, the color is messy, broken tea, powdered tea, and even With tea seed, tea fruit, old branches, old leaves, pests and leaves, weeds, branches, metal objects, corpses and other inclusions, such tea as inferior tea or inferior tea. In addition, the broth color and the bottom of the leaves can be distinguished by brewing. The soup of red tea with high quality is bright red, clear and bright, and the leaf bottom is fully unfolded and evenly balanced, with a soft and tender texture. The soup color of inferior tea and inferior tea is dark and turbid, and the chewy color is red. The characteristics of leaflessness and dullness of color are not shown.
(3) Nose sniffing
That is, the use of human sense of smell to identify whether the black tea with smoke coke, acid, savory, musty, sun-taste and other odors. The dry tea with high quality black tea has a sweet scent. After the brewing, there will be a pleasant scent of sweet alcohol. The inferior tea and the inferior tea will not be obvious or mixed with odor. In fact, in the processing of black tea, if the processing conditions (such as temperature, humidity, etc.) and processing techniques (such as withering, fermentation, etc.) are not properly controlled, or because black tea products are stored improperly, there will be some unpleasant odors. However, some unpleasant odours are less likely to be found when sniffing dry tea. At this time, it is necessary to identify through brewing and find that teas with sour, tangy and musty taste are not too strong. Try to improve quality later by baking.
When the appearance, dryness, color, aroma, etc. of dry tea are all in line with the purchase criteria, some teas can be put into the mouth for chewing and discrimination, and the quality can be further understood according to taste. In addition, it can also be evaluated by opening a soup. The taste of high-quality black tea is mainly dominated by sweet alcohol, and the black tea of small varieties has the taste of mellow sweetness, and the black tea of the time is mainly fresh, rich, alcohol, and cool. These characteristics are not obvious in inferior tea, and the inferior tea tastes thick and astringent, and even smelly.