This paper expounds the identification of wild tea in detail from the aspects of dry tea, soup color, taste, body feeling and leaf bottom.

It is not easy to identify wild tea, which requires long-term experience accumulation. Here we only talk about the general identification methods, from dry tea, soup color, taste, body feeling, leaf bottom to details.

1, see dry tea.

When you get a tea, you should first look at the color of dry tea and tea. In a certain year, compared with new tea, the color of dry tea will be very different. The color of more than ten years is dark brown, almost black. A lovely tea friend, after seeing Bai Mudan for more than ten years, blurted out that this is a wild fungus in Northeast China! A closer look shows that the dried tea leaves are somewhat curly and the color is gray. Five years of tea is different. Obviously, you can also see the green in light brown. If the tea is loose for three years, the green looks a little faded and grayish green than the new tea. Of course, there is a big difference between loose tea and cake tea. The color of loose tea in those days was not as dark as that of cake tea. This is because the cake tea is based on loose tea, adding steam autoclaving and drying processes, which makes the tea more fermented invisibly and the extracted color will be deeper.

Step 2 pay attention to the color of the soup

Look at the color of tea soup. More than ten years old tea has a strong wine red color, while five years old tea will be orange red. Three years old or an orange. By the way, the brightness of tea soup is related to the quality of tea green, not to the year. The wild tea soup with good quality was crystal clear, and it will shine ten years later.

Step 3 taste

From the taste, it is relatively easy to identify the quality and year of tea. Good quality tea is reflected in the process of brewing. The nose-welcoming fragrance is generally a mixture of medicinal fragrance, honey fragrance and sweet fragrance, as well as jujube fragrance. Tea from a certain year, for example, more than fifteen years old, will have an old fragrance and smell like a dusty smell that has been preserved for a long time, which is different from the musty smell. There is no pungent and uncomfortable feeling, but it feels like an old object that has been soaked repeatedly. Five years of tea still smells of grass, but the taste of tea soup has been much mellow. Time is a strange thing. It grinds people's personality and grinds tea. Fortunately, all external vanity has been worn away, and the real taste of tea is still there, which is worse than new tea when it breaks out. I have this feeling. I took a sip of old tea and my whole body was unobstructed. Then my forehead sweated slightly and my back was hot. It seems that someone gave you a massage, and my hands and feet suddenly warmed up as soon as they were cold. It is often said that wild tea warms the stomach and body, and it is only true if you feel it.

4. Delicate taste

In the process of tasting, taste is also the key to identify the year. Wild tea for more than ten years, if stored properly, is rich in flavor and connotation whether stored in the north or the south. Some people describe it as round and moist, soft and slippery into the body. About five years of tea, the aroma is still there, and the taste is a little less grandiose than that of new tea, but a little more lasting appeal, both fragrant and sweet. Two years of tea, no matter how disguised, is flawed. First of all, it is not resistant to foam, the soup is not bright enough, and the taste is thin and thick. People who like to collide with the taste in their mouths may wish to choose this kind of tea.

5, somatosensory

Somatosensory perception is the most critical magic weapon to identify old tea. A cup of old tea tastes like an iron bar, slippery and sweaty, warm hands and feet, immersed in memories and warm old tea, which is the most extravagant enjoyment in winter.

6. Look at the bottom of the leaves

The last process of identifying wild tea is to look at the bottom of leaves, not old tea. The bottom of its leaves is clear and looks like dried old pickles. A good old tea base will be shiny, almost black and dark green in color. Of course, this naturally stored old tea is not common, and it is almost a masterpiece.

Jiangxi Lufeng Industry excavated the treasure in the corner of time and space in 50,000 mu of forest, and presented the wild tea in Tongba Mountain National Nature Reserve with the spirit of craftsman. After four production processes, the most popular wild tea brand-Baizhen Tea was produced.

Exquisite production technology makes Baizhen tea even in color, black and shiny, fresh and sweet in taste, and its sweet aroma contains unique charm. Therefore, the quality of Baizhen tea is different from that of popular white tea such as Jin Junmei, and it can be called the top grade of white tea. Suitable for people who love tea, people with cold constitution, and people who love beauty. It is also a warm tea gift for relatives and friends.