Identification method
Bake green tea has green aromas, and the dry color is generally green and white, but it is generally used to get it. Because it is dry in place. However, the cords are slightly loose, because if the process of making tea is too heavy or too long, black bars will appear. The dry tea has obvious fire-baking taste and the aroma is sharp. After the brewing, the common tea soup will show yellow-green. , Or tender green, emerald green. The taste is fresh and cool, but it is sweet, but it is not resistant to foam, and the aroma of the leaf bottom is generally not lasting. After high-temperature baking, some aroma substances such as aromatics will volatilize, so the aroma is not lasting, and the bottom of the leaf is green or bright. Does not appear brown.
The sun-dried green tea has a distinct solar odor. The dry tea is dark green in color, and white tea is also more prominent.
To see if the production is tight or loosely knit, the traditional hand-made, generally loose, because the drying water after drying is high, about 10%, so Rong Mao is generally not floating, dry sniffing dry tea will smell a not The taste of being so cool is like the taste on clothes that have been sunburned for a long time. After the brewing process, the color of the soup is made orange and yellow, the taste is slightly tinged with water, the bitterness is heavier, and the aroma is slightly boring. Longer lasting, the bottom of the leaf is usually dark green, and there will be yellow classes on some of the leaves. This is a bit like oolong tea, but not on the edge.
classification
According to different origins, the sun-dried green tea can be divided into varieties such as Indigo, Chuanqing, and Shaanqing, among which Yunnan Dayeye has the best quality. The picking standard is one bud three or four leaves, and the buds have a total length of 6 to 10 cm.
quality
The appearance of the rope is thick and plump, and the whiteness is revealed. The color is dark green and oily. The aroma is rich in alcohol. It is very astringent, resistant to brewing, the soup is yellow-green, bright, and the leaves are thick.
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