Liu'an Guapian's identification method
The shape-like tea leaves that resemble a melon seed, made by a unique traditional processing technique, are the Lu'an melon slices. Lu'an Guapian Tea has a long history and rich cultural connotations. Every tea friend who loves green tea likes Liu'an Guayue. Tea is the key to distinguishing the quality of tea. Let's study together with the tea brand network. The identification method of Ampang tablets.
There are four steps in the identification of Lu'an melon tablets:
Taste Tea: Observe the quality of tea from the color, tenderness and shape of dried tea.
Smell: Appreciate the scent of tea after it is brewed.
View of soup: Appreciate the process of teasing up and down when tea is brewed, the dissolution of tea and the posture of tea after it is brewed.
Taste: The color and flavor of the tea soup. Before tasting, first use traditional methods such as “high-impact, low-lying, foaming, and showeringâ€. When tasting, use your right index finger and thumb to hold the edge of the cup and the middle finger against the bottom of the cup. The jokingly called “Three Dragons Protecting the Tripod†makes the tea work to fry, and the soup blossoms of the tea soup. The color, fragrance and taste of tea soup are mainly shaped and colored.
The new tea is usually produced within ten days before the rain, and the true leafy and nutritious tea and grass should be within a few days before and after the rain. Buying Lu'an melon pieces usually involves the following points:
First, dry tea appreciation
Look color: through the wait and see should have iron blue (deep blue) green jade, old tender, consistent color, visible baking in place. Smell smell: Through smelling the fragrance of the nose that should have the fragrance of tea, especially the scent of the burning chestnut or the fragrant smell is superior; the taste of grass smells the lack of kung fu. Chewing: By chewing, it should have a bitter taste of bitter tail, sweet bitterness in bitterness, and a refreshing and sweet feeling after rinsing slightly with clear water.
Observe the shape: Through inspections, we should have a straight, long and short film with uniform length and thickness. We can see that the shapes are the same size and the work is in place.
The second is dry tea soup tasting
Tea sets generally use white porcelain tea cups (bowls). It is better to use spring water or deep well water. It is appropriate to use mineral water or purified water that is not suitable for water quality with neutral pH. According to the capacity of the tea set, put the amount of tea, light moderate, not too much. In order to avoid the divergence of the original tea fragrance, some people now advocate using high boiling water, slow harvesting, slowing the pot to tea set 2/3 to wait for a moment (the new tender tea should not be fully stamped). After a while, you can taste. The steps are as follows: first smell the incense. Near the mouth of the cup or mouth, it feels like there is a long tea fragrance; experience the mellowness of the tea with its flavor concentration. The second is to look at it. Use a bowl cover to move the tea to see the soup color. Usually the soup is green, refreshing and cool, with no turbidity. The color of the leaves is usually the new tea produced by the tea grass ten days before the rain. The color of the leaves after the bubble is pale green and blue, and it is uneven. Similar to the tea produced by tea or grass after the valley rain or after the rain, the color of the leaf after the bubble is generally blue or dark green, and evenly proportioned, the tea soup is correspondingly thicker, if the time is later, the green color is also deeper. Then taste its taste. It is usually the first time to slowly drink two tea broths and then savor it carefully. It is usually bitter, cool, and sweet. The leaf tea that is rich in nutrient and vegetative growth, and the brewed tea is often able to make You obviously feel the softness of the tea soup. The fourth is to observe its shape. After the dry tea boiled with water, it floated on the upper layer. With the opening of the leaves, the leaves began to sink one by one to the bottom of the bowl. The original strips were developed as leaf-shaped, the leaf size was nearly the same, and the sheets were superimposed.
With regard to the identification method of Lu'an melon pieces, we introduce them here. In detail, we all know that the identification of Lu'an melon pieces is based on the “color, fragrance, taste, and shape†of tea. As more and more people know more about tea, the number of people who choose to join the tea and wholesale business is also increasing year by year. To avoid falling into the trap of unscrupulous traders, the Xiaobian reminds everyone to be cautious when choosing franchisees. .