How to Judge Cooked Tea Over Fermentation?

Excessive fermentation of cooked tea is not a rare thing, even if it is fermented, the cooked tea will be partially over-exposed. This is due to the uniformity of the tea. Some teas are made faster, and some are slower. For example, the stalk is faster, and the buds are often slow. A pile of tea is often mixed, and a little excess is hard to avoid. Therefore, the carbonized leaves are found in a cake tea. The hard black bars are not strange. It only takes a small part and is not in our discussion.

What we are discussing is how to judge the excessive area of ​​cooked tea fermentation!

[Leaf bottom judgment]

If the bottom of the leaf is severely carbonized, black and black, and the black strip is black, and the hand is hard to touch, the hand is tied, and the flexibility is very poor, then the fermentation is already excessive. This judgment can also be applied to the late-aged cooked tea, but the cooked tea after the fermentation is finished, although the leaves are dark and carbonized, but the flexibility of the bottom of the leaves is not bad, and the color of the leaves is brighter;

[Soup color judgment]

Soup color thick, black, standard soy sauce soup;

[Taste judgment]

Due to excessive fermentation, the contents are consumed in a large area, the 

thickness of the tea soup is insufficient, the taste is biased, the water taste is 

heavy, and there is charcoal flavor; and the tea soup has small charcoal shavings 

that are floating and floating, partially carbonized stems, old leaves and even 

Floating directly on the surface of the tea soup;

[aroma judgment]

Some of the fragrant incense, but light and low, burnt smell, charcoal taste is more

 heavy, sweet and fragrant, there is almost no such tea, the iron is overdone!

The difference between cooked tea dry tea and the leaf bottom after brewing is 

not important here. The cooked tea powder will understand this truth.

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