Experts from Tea Quality Inspection Center Talk about Tea Selection Methods


Luo Shaojun, director of the National Inspection Tea Qu […]

Luo Shaojun, director of the National Inspection Tea Quality Inspection Center, said that tea types are basically distinguished by different degrees of fermentation. Green tea is a kind of non-fermented tea, which is processed by the procedures of spreading, killing, twisting and drying the fresh tea leaves. Common ones are Longjing, Biluochun, Huangshan Maofeng, Gaoqiao Yinfeng, etc.
White tea is a lightly fermented tea with a fermentation degree of 20% to 30%. It is not fried or kneaded during processing. It only drys the delicate and fluffy tea leaves or dries them with a simmer to make the white. The fluff remains intact. Common white bud tea, white silver needle, white leaf tea, white peony, header and so on.
Black tea is a fully fermented tea with a fermentation degree of 80% to 90%. The difference between black tea and green tea is the processing method. Black tea is processed without killing green, but withered to make part of the fresh leaves lose moisture, then twisted (kneaded into strips or cut into granules), and then fermented to oxidize the contained tea polyphenols into red compounds. The common ones are Dianhong, Qihong, Chuanhong, and Minhong.
Green tea is a semi-fermented tea with a fermentation degree of 30% to 60%. It is properly fermented during production to make the leaves slightly reddish. It is a kind of tea between green tea and black tea. It has both the freshness of green tea and the sweetness of black tea. The middle of the blade is green, and the edge of the leaf is red, so it is called "green leaf red border". Common ones include Dahongpao, Tieguanyin, and Oolong.
Good green tea can smell a strong fragrance. Squeezing the tea leaves with your hands will make you feel stingy, and if you squeeze a little harder, it will smash. This kind of green tea has good quality and is easy to keep for a long time. If you feel soft and squeaky, sour, rancid when you squeeze, it means that the tea is about to deteriorate and it is inferior green tea. When buying black tea, pick a bar that is obviously small or thick. The color should be black and shiny, with a strong aroma. The brighter and brighter the color of the soup, the better the quality. When picking oolong tea, choose a solid, neat shape, oily color, thick taste and smooth taste and soft and thick tea residue. When buying brick tea, you should pick the brick surface is flat, the thickness is uniform, the four corners are distinct, black brown, yellow brown and green brown are better.
Spring tea is currently on the market, with more than 10 varieties including Biluochun, Cuibai, Zhuyeqing, Maojian and Yinhao. Spring tea refers to the tea leaves produced from late March to mid-May. The temperature in the spring is moderate, the rainfall is sufficient, and after the tea tree has been recuperated for half a year in the winter, the spring tea bud leaves are fat, green, soft, and rich in vitamins and amino acids. Rich in health care.
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