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How to judge new tea and old tea?
As a major industry in China, tea plays a leading role in the market. Especially during the Beijing Olympic Games, whether during the opening ceremony or during the competition, China's vigorous promotion of tea culture was unprecedented in market effect. To this end, we specially invite Mr. Su, the national tea appraiser of Anxi County Pavilion Tea Factory, to explain the evaluation and judgment of new tea and old tea for you. The summary is as follows: First of all, we can distinguish old tea from new tea according to the color of tea. Green tea is green in color, and the soup is yellow-green and bright; Black tea is a symbol of new tea. It is dark in color and its soup is bright red and orange. During the storage of tea, some substances that make up the color of tea will slowly decompose or oxidize under the action of light, gas and heat. For example, the decomposition and oxidation of chlorophyll in green tea will make the color of green tea dim, while the increase of theabrownin will make the color of green tea soup yellow and brown, losing its original fresh color; When black tea is stored for a long time, the tea polyphenols in tea will be oxidized and condensed, which will make the color darker, and the increase of theabrownin will also make the soup turbid and lose the freshness of new black tea.
Secondly, we can distinguish new tea from old tea by aroma. Scientific analysis shows that there are more than 300 kinds of components that make up the aroma of tea, mainly alcohols, esters, aldehydes and other substances. In the process of tea storage, they can not only volatilize continuously, but also oxidize slowly. Therefore, with the extension of time, the aroma of tea will change from high to low, and the fragrance type will also change from the fragrance of new tea to low-boring.
Thirdly, we can also distinguish new tea from old tea from the taste of tea. Because in the storage process, phenolic compounds, amino acids, vitamins and other substances that constitute the taste in tea, some decompose and volatilize, and some condense into water-insoluble substances, thus reducing the effective taste substances that can be dissolved in tea soup. Therefore, no matter what kind of tea, the taste of new tea is mellow and fresh, while that of old Chaze is light and unpleasant.
Three methods to identify new tea
Autumn is coming, and new tea will be on the market soon. Due to the high price of new tea just listed, some dealers often pass off old tea as new tea. If customers don't pay attention to identification, they may be deceived. Then, how to distinguish new tea from old tea, the author specially consulted the tea experts of Tianzhentang Tea Factory in Anxi County. Experts introduced three methods to identify new tea:
The first is to look at its color. Green tea is green in color, and the soup is yellow-green and bright; Black tea is a symbol of new tea. It is dark in color and its soup is bright red and orange. During the storage of tea, some substances that make up the color of tea will slowly decompose or oxidize under the action of light, gas and heat. For example, the decomposition and oxidation of chlorophyll in green tea will make the color of green tea dim, while the increase of theabrownin will make the color of green tea soup yellow and brown, losing its original fresh color; When black tea is stored for a long time, the tea polyphenols in tea will be oxidized and condensed, which will make the color darker, and the increase of theabrownin will also make the soup turbid and lose the freshness of new black tea.
The second is to smell it. Scientific analysis shows that there are more than 300 kinds of components that make up the aroma of tea, mainly including alcohols, esters and aldehydes. In the process of tea storage, they can not only volatilize continuously, but also oxidize slowly. Therefore, with the extension of time, the aroma of tea will change from strong to weak, and the fragrance type will also change from the fragrance of new tea to low-boring.
The third is to taste it. Because during storage, phenolic compounds, amino acids and vitamins in tea constitute the characteristics of taste, some decompose and volatilize, and some condense into water-insoluble substances, thus reducing the effective taste substances soluble in tea soup. Therefore, no matter what kind of tea, the taste of new tea is mellow and fresh, while that of old Chaze is light and unpleasant.
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