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According to the degree of quality, black tea is divided into three kinds: high quality tea, inferior tea and inferior tea. Those whose quality characteristics meet the requirements of food quality and hygienic standards can be regarded as high-quality tea; those with serious smoke, tart, stale, mildew, sunshine and other odors, especially those polluted by pesticides and fertilizers, are called inferior-quality tea. It is inferior tea that has less pollution or can be improved by some technical means. In this way, black tea enthusiasts should understand and master the identification methods, and need to use 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 rope with your hands. The ropes of high quality black tea are relatively tightly knotted, and those with heavy weight are better, while those with rough delivery and light drift are inferior. The main purpose of touching tea by hand is to understand the drying degree of black tea. Take a tea strip at random. Dry tea usually feels prickly and breaks easily. Rub it hard with your fingers to make powder. If it is damp tea, it does not have this characteristic. However, when touching the tea, don't grasp it, so as to avoid sweat from your hands infiltrating into the tea and causing the tea to get wet.
Grab a handful of dried tea and put it on white paper or white porcelain dish. Hold the dish with both hands and rotate clockwise or counter-clockwise to observe whether the shape and color of black tea are uniform or not. Some of them need to see if they have golden hairs. Tightly knotted, complete and clean, no broken tea or less broken tea, dark and oily color (some tea will show little cash) is the best; loose, chaotic color, broken tea, powder tea, even with tea seeds, fruit, old branches, old leaves, disease and insect leaves, weeds, branches, metal, insect carcasses and other inclusions, such tea as inferior or inferior tea. In addition, the color of the soup and the bottom of the leaves can also be distinguished after brewing. The soup color of high-quality black tea is red, clear and bright, the bottom of leaves is fully spread, even and soft; the soup color of inferior tea and inferior tea is red, slightly dark, turbid, and the inferior tea with stale mildew taste shows the characteristics of the bottom of leaves is not developed and the color is dull.
3. Nose Smell
That is to say, the human sense of smell is used to distinguish whether black tea has char, sour, stale, mildew, sunshine and other odors. Dry tea of high quality black tea has sweet fragrance, sweet and mellow pleasant fragrance after brewing, while inferior tea and inferior tea have no obvious or mixed odor. In fact, in the process of black tea processing, if the processing conditions (such as temperature, humidity, etc.) and processing technology (such as withering, fermentation, etc.) are not properly controlled, or because of the improper storage of black tea products, some bad odors will be produced. However, some unpleasant odor content is less, it is not easy to detect when sniffing and drying tea. At this time, it is necessary to distinguish by brewing. It is found that the tea with sour, stale and mildew odor is not too strong, so we can try to improve the quality by baking.
When the appearance, dryness, color and aroma of the dried tea meet the purchase criteria, some tea can be chewed in the mouth to identify, and the quality can be further understood according to the taste. In addition, it can also be evaluated by making soup. The taste of high quality black tea is mainly sweet and mellow. Race black tea has mellow and sweet taste. Gongfu black tea is mainly fresh, strong, mellow and refreshing. These characteristics are not obvious in inferior tea, while the taste of inferior tea is astringent and bitter, and even has a peculiar smell.