Tell you a hairy common sense about tea!

Tell you a hairy common sense about tea!

"Look, that egg has long hair! Terrible! " "Shut up, I'm kiwi!" I believe everyone has seen this furry joke. In fact, today I want to talk to you about another furry common sense of tea-tea. Many friends who have just started drinking tea often hear other tea friends exclaim: this tea wool is really beautiful! Then they will carefully study the almost invisible hair in the tea soup. Tea lovers who have just started will feel very strange. Aren't these hairs the impurities left in the process of making tea? Isn't it dirty? What's the advantage of making tea soup turbid? In fact, this furry thing has a professional name called "tea is good". Simply put, they are tiny hairs at the tip of tea buds, which contain a lot of theanine.

Generally speaking, many famous teas need to maintain the quality of tea. The higher the tenderness of fresh leaves, the better the quality of tea. In spring, the temperature rises, leaves germinate and fluff grows gradually. By the time the bud blooms, the fluff has grown to a certain length. At this time, the leaves are undeveloped and the villi density is high. Therefore, many famous teas are mainly picked with single bud, one bud, one leaf or two leaves in one bud, and there is a process of removing the tea leaves during the production process, which makes the tea leaves look more beautiful.

Of course, not all teas have tea hairs, which is the crowning touch of many famous teas. A large number of high-grade Kung Fu black tea, high-grade famous green tea and white tea all need to be highly valued. For example, high-grade Qi Hong and Dianhong, it is best to show the golden hair at the tip of the bud; Huangshan Mao Feng, Dongting Biluochun, Xinyang Maojian, etc. Exposed to white; Junshan silver needle, Huoshan yellow bud, etc. Exposed to gold; Baihao Yinzhen and Bai Mudan are famous for their exposure to silver. However, not all teas have tea quality. Some fried green teas with older raw materials, such as Pingshuizhu tea, mostly do not pay attention to this point.

The quality of tea affects the quality and flavor of tea to varying degrees, such as "Biluochun" and "Junshan Yinzhen". Their tea soup tastes mellow and fragrant. In addition to fresh leaves and rich content, more hair is also one of the main factors. In addition, for many famous teas, the fineness of tea is an important factor in their beautiful appearance, such as the fineness of white tea and the fineness of high-grade black tea.

The raw material is fresh leaves, and there are many hairs on the bud leaves, which is the high-quality character of most tea leaves. The leaves of tender buds are hairy, and the freshness of related tea leaves will be higher. Of course, it should not be emphasized that the amount of fluff on tea is not the only criterion to judge the quality of tea, right?