How to judge the quality of black tea?

It is not easy for friends who don't know about black tea to buy black tea. For example, the grade standard, price and market, raw materials, tea garden and production technology of all kinds of black tea are all related to the quality of black tea. The following is for your reference.

With the mass sale of Anhua black tea in the market, Anhua black tea can be divided into three types: rolled tea, pressed tea and bulk tea. Let's take the Fu brick in pressed tea, the thousand taels of tea in rolled tea and the tea in bulk tea as examples to tell you how to distinguish the quality of black tea!

Distinguish black tea from fuzhuan tea.

1) Jinhua: The more, the better. There is a saying that "when tea blooms well, there are golden flowers. The more flowers, the better the quality of tea".

2) Appearance: The flatter the brick surface of Fu brick, the better.

3) Endoplasm: The redder the soup color, the less turbidity, the stronger the mushroom fragrance, the more mellow the taste and the better the tea.

4) Grade: In the same year, the higher the grade of raw materials, the better.

Identify the tip of black tea

Tian Jian was used exclusively by emperors in ancient times, so the raw materials are generally first-class black tea raw materials, and how much is a catty of Tian Jian black tea is also very elegant!

1) Smell the dry tea first. If it smells bad, there must be something wrong with the process, and tea will not be much better.

2) open the soup. If the soup is bright in color, it means that the tea-making process is good. If muddy soup indicates excessive fermentation, some new teas are a little muddy at first (rich in contents). Just taste what you like.

3) Be sure to drink it thoroughly and understand it carefully before you can tell.

Distinguish between black tea and thousand taels of tea.

1)

The production of authentic Anhua black tea flower roll tea needs screening, sorting, shaping and stacking in raw material selection, and kneading, pressing, stamping, kneading and hammering in processing. Finally, a cylinder with a length of about 1.5m and a diameter of about 0.2m is formed, which is placed on a cold shelf and exposed to the sun for about 50 days in summer and autumn (it can't get wet) and naturally gets wet.

2) Look at the packaging

Thousands of tea leaves in the basket are cylindrical, with a diameter circumference (cross-sectional circumference) of about 70㎝ and a height of about 160㎝ without peeling. The number of loose parts and the circumference of large diameter are the second.

The net weight of 1000 taels of tea is the old scale (16 taels 1 kg) 1000 taels (about 37.3 kg), and the peel is 38.5-39 kg. If the weight exceeds 40 kg, it may not be dry enough and it is easy to burn and deteriorate.

If the weight is less than 35 kg, it is almost certain that the core has been burned (core burning refers to the phenomenon that 1,200 teas or other pressed teas are subjected to strong moist heat due to improper control, resulting in local burns and product deterioration). The burned part is dark red). This is the basic physical judgment method.

3) Look at your eyesight

Next, it depends on your eyesight, sense of smell and craftsmanship, but you have to distinguish carefully: after opening the basket and tearing off the brown flakes, you need to peel off the Polygonum leaves near the tea embryo. The raw materials are good, the workmanship is good, and the peeling of Polygonum hydropiper leaves is more difficult.

On the contrary, the quality of tea may not be so good. A complete tea embryo should be black and shiny, compact in structure and beautiful in appearance. This is a sign of high gear.

If the cake is sawed, the sawed surface should be smooth (the sawed grain is also parallel to the diagonal), without roughness, cracks and cracks, and it is rock-solid and cannot be broken or deformed by hand.

Poor cakes are loose, scattered and cracked. High-grade cakes should be sawn to a thickness of 3㎝, a diameter of less than 20㎝ and a weight of about 0.9 kg. Ordinary cakes can be 3.5㎝ thick, 22 ㎝-23 ㎝ in diameter and weigh about 0.8 kg.