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(1) look
It is mainly judged by the three factors of color, fragrance and shape of dry tea. Where green tea is green in color, black tea is black in color, tea is fat and heavy, or there is more whiteness, black tea and green tea are tightly knotted, beads of tea are round and tight, and the aroma is rich, which is the quality characteristic of spring tea.
Green tea is dark in color, red tea is ruddy in color, tea leaves are loose and loose, and stems are long and wide, and black tea and green tea are loosely loose. Pearl tea particles are loose foam, and the aroma is slightly thick and old. It is the quality characteristic of summer tea.
The color of green tea is yellow-green, the color of red tea is dark red, the size of tea leaves is different, the leaves are thin and thin, and the aroma is more peaceful. It is the symbol of autumn tea.
(2) wet look
It is the review and evaluation of tea and further judgments. Where the tea brewed quickly after sinking, aroma strong long-lasting, taste mellow; green tea soup green was yellow, red tea soup red-bright cash ring; tea leaves soft and thick, normal buds are many, for the spring tea.
After tea brewing, the sinking is slower and the aroma is slightly lower; the green tea taste is less thick and astringent, the soup is greenish green, and the leaves are covered with copper green shoots; the black tea taste is stronger and less cool, the soup color is darker, and the bottom is brighter. The tea leaves are thin and hard, and those with more clips are summer tea.
Where the aroma of tea is not high after brewing, the taste is flat, the bottom of the leaf has copper green shoots, the leaves are of different sizes, and many of them are autumn tea.
Identification of spring tea, summer tea and autumn tea
1. The division of spring tea, summer tea and autumn tea
The division of spring tea, summer tea and autumn tea is mainly based on the seasonal changes and the intermittent growth of tea shoots.
In China's climatic conditions, in addition to a few areas in the South China Tea Region, the vast majority of tea-producing areas, tea growth and tea production is seasonal: Jiangbei tea tea production period is from early May to late September, Jiangnan tea District tea production period is from late March to mid-October, the tea season in the southwest tea region is from late January to early December. The tea areas that belong to the subtropical and temperate regions include Jiangbei Tea Region, Jiangnan Tea Region, and West Page Tea Region. They are usually divided into spring, summer, and autumn teas according to the time of production. However, the standard of seasonal tea is inconsistent. Some are based on solar terms: Ching Ming to Xiao Man for spring tea, Xiao Man to Xiao Shu for summer tea, and Xiao Shu to Lu Han for autumn tea; some are divided by time: spring tea collected before the end of May, from the beginning of June to July The summer tea produced in the system was collected from the middle of July for autumn tea. The South China tea region is not very clear in the four seasons because it is located in the tropics. Almost all the year round, tea is collected. Therefore, in addition to spring tea, summer tea and autumn, In addition to the tea, there are also new tea tree shoots that grow one after another. Sooner or later, it is divided into round-round tea, second-round tea, three-round tea, and four-round tea.
Because of the influence of climate, species, and cultivation and management conditions, the tea tree is inconsistent each and every quarter. Generally speaking, the differences between the North and the South are always delayed by 3-4 months from the south to the north. In addition, even if it is the same tea area or even the same tea plantation, the difference between the years and the year can be 5-20 days depending on the climate and management.
Due to the different tea seasons, the growth status of tea trees is different. Therefore, even if the tea leaves of different tea seasons are collected in the same tea plantation, there is a big difference in both the appearance and the endoplasm. Take green tea as an example. Due to the moderate temperature and abundant rainfall in spring, and the fact that tea trees have a long period of recuperation in autumn and winter in the first year of the year, the nutrients in the body are abundant. Therefore, in the spring, the buds are not only rich in fat, but also green in color, and the leaves are soft and white. In addition, some effective ingredients related to improving tea quality, especially amino acids and vitamins, are also abundant, making the taste of spring tea more refreshing, aroma more intense, and health effects more obvious. In addition, the spring tea is generally free of pests and diseases, no need to use pesticides, tea pollution, so spring tea, especially the early spring tea, is often the best quality of green tea in a year. Therefore, many high-level green teas, such as West Lake Longjing, Dongting Biluochun, Huangshan Maofeng, Laoshan Clouds, etc., have no early spring tea. Summer tea, because of the hot season during the collection process, although the tea tree shoots grow rapidly, there is a saying that “the tea is thick until late in the dayâ€, but it is easy to age. The content of amino acids and vitamins in tea is significantly reduced. The use of tea leaves significantly increases the content of anthocyanins, caffeine, and tea polyphenols in summer tea, which makes the taste appear bitter. The autumn climate is between the spring and summer. In the late autumn tea season, although the weather is relatively mild, the rainfall is often insufficient, which makes the collected tea look rather old. In particular, after tea trees have been harvested for spring tea and summer tea, the nutrition in the body is in short supply. Therefore, the collected tea leaves are poorly contained. In this case, not only the tea taste is light, but also the aroma is not high. Yellow leaves. The so-called "to be delicious, autumn white dew", in fact, said that the tea "taste and pale" Bale.
For black tea, due to the low temperature and high humidity during the spring tea, it is difficult to ferment. During the summer tea, the temperature is higher and the humidity is lower, which helps the red tea ferment to become red, especially due to the hot weather, making the tea polyphenols in the tea, The content of caffeine is significantly increased. Therefore, dry tea and tea soup are ruddy and have a stronger flavor. Just because the amino acid content in summer tea is reduced, it has a certain influence on the fresh taste of black tea.
2. Quality characteristics of spring tea, summer tea and autumn tea
The quality characteristics of spring tea, summer tea and autumn tea can be described from two aspects.
(1), look
It is mainly judged by the three factors of color, fragrance and shape of dry tea. Where green tea is green in color, black tea is black in color, tea is fat and heavy, or there is more whiteness, black tea and green tea are tightly knotted, beads of tea are round and tight, and the aroma is rich, which is the quality characteristic of spring tea.
Where green tea is dark in color, red tea is ruddy in color, tea leaves are loose and loose, and stems are long, and black tea and green tea are loose. Pebble tea is loose and the aroma is slightly rough. It is the quality characteristic of summer tea.
Where the green and yellow color of green tea, dark red color, tea leaves are all different, leaf thin and thin, aroma is more peaceful, is the symbol of autumn tea.
When buying tea, it can also be combined with occasional tea leaves that can be mixed in the tea, tea and fruit to determine what is quarterly tea. If it is found that there are young tea fruits in the tea, the size is similar to mung bean, then it can be judged as spring tea. If the young fruit is close to the pea size, then it can be judged as summer tea. If the tea fruit diameter exceeds 0.6 cm, then it can be judged as autumn tea. However, in autumn tea, the diameter of the fresh tea fruit has reached about 1 cm, and there is generally little inclusion. From the end of July until August of that year, it was the bud stage of tea, and from September to November was the flowering period of the tea tree. Therefore, those who discovered that the tea leaves were mixed with dried tea tree buds or dried tea flowers were autumn tea. However, in the processing of tea, through screening, picking ticks, there are very few tea tree flowers, fruit inclusions. Therefore, when judging seasonal tea, comprehensive analysis must be conducted to avoid one-sidedness.
(2) Wet look
It is the review of tea that is used as a further judgment. Where the tea brewed quickly after sinking, aroma strong long-lasting, taste alcohol; green tea soup color was green and yellow, black tea colored cash ring; tea leaves soft and thick, normal buds are many, for the spring tea.
After tea brewing, the sinking is slower and the aroma is slightly lower; the green tea taste is less thick and astringent, the soup is greenish green, and the leaves are covered with copper green shoots; the black tea taste is stronger and less cool, the soup color is darker, and the bottom is brighter. The tea leaves are thin and hard, and those with more clips are summer tea.
Where the aroma of tea is not high after brewing, the taste is flat, the bottom of the leaf has copper green shoots, the leaves are of different sizes, and many of them are autumn tea.
Mountain tea and flat tea
Almost all tea people know that the mountains produce good tea. Compared with plain tea, mountain tea has a particularly high aroma and a particularly strong taste.
1. Why did the mountains produce good tea?
Throughout the ages, most of our country’s ancient tribute teas, traditional teas, and modern teas created in the modern era were mostly from high mountains. Why does Takayama produce tea? In the Ming Dynasty, Chen Yu’s ancient poem reads: “The mist buds suck the dragon's fat.†The quality of alpine tea is good because it absorbs “Dragon fat†in the clouds. Therefore, many famous teas in our country are named after mountains and clouds. For example, Jiangxi Laoshan Yunwu Tea, Zhejiang Huading Mist Tea, Hubei Xiongdong Yunwu Tea, Anhui Yunfeng Mist Tea, Jiangsu Huaguoshan Yunwu Tea, Hunan Nanyue Yunwu Tea, etc. In fact, the reason why the mountains are good tea is created by the superior tea tree ecological environment. According to research, the origin of the tea tree in the rainy and humid primeval forest in the southwest of China, after a long history of evolution, has gradually formed a habit of hi, warm, and shade-tolerant. The secret of good tea in the mountains lies in the superior ecological conditions that satisfy the growing needs of tea. This is mainly reflected in the following three aspects:
(1) The tea plants grow in a foggy environment in the mountains. The first is that the light is affected by the fog bead, which makes the red and yellow light of the seven visible red, yellow, green, blue, and indigo purple strengthen, so that the amino acids and chlorophyll in the buds of the tea tree are enhanced. The moisture content increased significantly. Second, due to the lush forests of alpine forests, the tea trees received short illumination, low intensity, and diffuse light. This was beneficial to the increase of nitrogen compounds in tea such as chlorophyll, total nitrogen and amino acid content; The lush forests and the vast sea of ​​clouds in the mountains increase the humidity of the air and soil, making it difficult to condense the sugar compounds formed by the photosynthesis of tea shoots, and the cellulose is not easily formed. The new tea tree can be kept fresh for a long period of time. Not rough old. In this case, the improvement of the color, aroma, taste and tenderness of tea leaves, especially the improvement of the quality of green tea, is very advantageous.
(2) The alpine vegetation is lush and there are many litter trees. The ground forms a thick layer of cover. This not only has loose soil texture and good structure, but also has rich soil organic matter content. The various nutrients needed for tea tree are complete. The new shoots picked from the tea trees that grow on this soil are particularly rich in active ingredients. The processed tea leaves are, of course, fragrant and rich in flavor.
(3) The temperature in the mountains is good for improving the inner quality of tea. In general, the temperature decreases by approximately 0.5 degrees Celsius for every 100 meters above sea level. The temperature determines the activity of the enzymes in the tea tree. Modern scientific analysis shows that the content of tea polyphenols and catechins in the new shoots of tea trees decreases with the increase of altitude and the decrease of the temperature, so that the thick and astringent taste of tea is reduced; and the content of amino acids and aromatic substances in tea leaves However, it increases with the increase of altitude and temperature, which provides a material basis for the taste of fresh and cool glycol. The aromatic compounds in the tea leaves undergo complex chemical changes during processing, resulting in the fragrance of some flowers. For example, phenethyl alcohol can form rose aromas, jasmone can form jasmine, mellow alcohol can form magnolia, and phenylpropanol can. Form daffodils and so on. The reason why many alpine teas have certain special aromas is the reason.