2022 Chengdu Newly Produced Tea QT Audition Takeaway with Studio

Drinking tea, friends, we just started Wei pad 152.0822.0801 I am always attracted by the aroma of certain teas, and then arbitrarily think that this is a good tea.

At this time, some tea lovers always laugh and don’t In the end, I never forget to show you Ye Di after drinking, and Jinkou opened his mouth: "Ye Di can't lie".

Yes, the bottom of the leaf will not lie, every time you look at the leaf At the end of the day, you can always learn a lot of dry goods knowledge. Next, follow the editor and teach you how to judge good tea by looking at the bottom of the leaves in seven criteria.

Explanation 1: Leaf bottom

The bottom of the leaf, as the name suggests, is the cup after the brewing leftover tea leaves. The more popular name is - tea dregs.

Term Explanation 2: Look at the bottom of the leaf

To look at the bottom of the leaf is to pour the soaked tea into the leaf tray Or in the lid of the cup, the actual quality of the tea can be judged by observing its tenderness, evenness, color, and other characteristics of the tea that can be seen through the bottom of the leaf.

Special reminder

What you have to do before looking at the bottom of the leaf is to place it properly Pour the brewed tea leaves into a special leaf chassis (or a flat object such as a cup cover), and when pouring, pay attention to pouring out the finely divided tea leaves that stick to the cup wall, cup bottom and cup cover.

Of course, you have to mix well, spread out, press flat, Only in this way can we be considered to have prepared comprehensively and objectively.

-01-Standard 1: Look at the appearance characteristics

To tell the quality of the tea, what is sticky, The inner quality, high fragrance, and aftertaste are too mysterious, and it is really difficult for the average novice or those with low skills to grasp it after a long period of time.

Leaf bottom is a commonly used term for tea evaluation. It is tea dregs, the leaves that unfold after the dry tea is brewed with boiling water.

① Blisters at the bottom of the leaf

The bottom of the leaf is bubbling, which is seen after the tea is brewed There are small air bubbles on the leaves. It is usually caused by the tea leaves being exposed to high temperature.

For most teas, leaf bottom froth is There are flaws or problems in the craftsmanship of the tea, but for some teas, this is a manifestation of good craftsmanship. Such as rock tea and some yellow tea.

(1) Toad back, generally used to describe dry oolong tea, The term at the bottom of the leaf is more common in Wuyi rock tea. Generally, dry tea has frog-skin-like sandy white spots on the back of the tea leaves, and frog-skin-like bubbles at the bottom of the leaves.

"Hamabei" is a traditional type of rock tea after a "long "After roasting, there are small bubbles. The "frog-skin-like sand and white spots on the leaf surface" mentioned in the book is generally for dry tea, and this feature is extremely difficult to find on the green-brown dry tea strip without looking carefully.

(2) Caviar bubble, the size of dry tea is the size of caviar hot spot, small bubbles appear at the bottom of the leaf.

Since most yellow teas require high fire aroma, it will be carried out during drying Stir-frying at high temperature, and roe soaking generally refers to scalding of tea leaves due to high temperature.

Remarks: Pictures of caviar soaked in dried tea and caviar soaked in the bottom of leaves , not the same yellow tea.

②Black coke

After brewing, there is obvious scorching and carbonization on the leaves , or on the leaves, or tiny black spots. Such leaf bottoms are generally accompanied by a paste smell or even a burnt smell.

There are two possibilities for causing black coke at the bottom of the leaf: tea leaves The temperature is too high when finishing; the temperature is too high and too long when drying. Generally, it is more common in green tea, small green orange, oolong and black tea.

③ loofah flesh

Loofah pulp, mostly used to describe the bottom of dry black tea or dry Tea profile. It is manifested by the separation of the main vein and mesophyll of the tea leaves, and the appearance of the exposed side veins, which looks like a loofah pulp.

Usually this kind of situation is caused by excessive stacking.

-02-Standard 2: Look at the degree of leaf expansion

After brewing, the tea leaves can be stretched out one by one, so that The best tea has good manufacturing technology, stable aging period, and usually brews more times.

The tea that develops soon after brewing is mostly thick and old The tea greens, the cords are not tightly knotted, and are generally not resistant to foaming.

The leaves are not developed or brewed many times and still only to a small extent Undeveloped tea leaves have failed in the manufacturing process or have a poor aging environment. Or if it is roasted at high temperature, the fluff on the leaf surface will fall off, and even the throat will feel a little dry after the entrance.

-03-Standard 3: Look at the degree of leaf shape

Of course, the more neat the shape of the leaf bottom, the better. Miscellaneous can only be regarded as secondary products.

But! Excessive compression is an exception, such as discus tea, it depends on the tea surface, and the shape of the leaf bottom after brewing can only be used as a small reference in terms of the degree of wholeness.

-04-Standard 4: Look at the elasticity of the tea body

You all know what it feels like to be elastic!

Pinch the bottom of the leaf with your fingers, preferably with strong elasticity, Indicates that the aging period is natural, the tea greens are young and tender, they are properly produced, and have not been subjected to heat and humidity or aging treatment.

The touch is stiff and inelastic, and they are all inferior products .

-05-Standard Five: Look at the old and new colors of the bottom of the leaves

The raw Pu-erh tea grows with the aging time, and the bottom of the leaf The color changes from fresh emerald green to bright orange red.

For newer raw tea, the bottom of the leaves is fresh and green, With the moisture in the air to oxidize and ferment, it becomes tender, soft and red.

Conversely, if it is aged in a humid and airless storage environment, Even half a century or a hundred years won't do much good.

Because the fermentation of tea will completely lose its meaning, the leaves will be Dark and inelastic.

-06-Standard 6: Use the sense of smell to distinguish aroma

Needless to say, there will always be a faint Tea fragrance. Any odor is problematic.

-07-Standard 7: Judgment of obviously bad leaf bottom

The burnt leaf bottom is often accompanied by excessive smell Or the smell of fire, completely lost the ability to transform in the later stage.

Too many impurities, one of the conditions for the generation of smoke burnt smell, should be have a great impact on health.

Important reminder: How to distinguish the quality of the tea leaves of Shengpu

The base of aged Pu'er raw tea leaves is chestnut to deep chestnut, The color of the base of the Oriental Beauty tea leaves in Taiwan is very similar.

The texture of the leaves is full and soft, full of freshness.

Of course, some raw tea is in the process of making, such as tea After the cyanine is kneaded, it cannot be dried immediately, and after a long time delay, the bottom of the leaves will also appear dark brown, and the soup color will be thicker and darker, just like cooked tea that has only been slightly fermented.

The bottom of the ripe Pu-erh tea is mostly dark chestnut or black, The leaf texture is thin and hard.

If the fermentation is heavy, there will be obvious charring, like Grilled by fire.

Some older leaves with cracked leaves and one vein The roots are separated, as if the dried leaves have been soaked in water for a long time.

However, if the pile time of some ripe tea is not long, the fermentation The degree is not severe, and the bottom of the leaf will be very close to the bottom of the raw tea leaves.