How to Judge Tea Rope

We often see people commenting on a type of tea, saying: This tea has tight knots, smooth, thick, oily, and so on. There is a very important connection between the shape of the raw tea, the dry tea, and the quality and craftsmanship of Pu-erh tea.
The different shapes of the cords are mainly caused by the different ways or degrees of greening and twisting in the process of tanning green tea, such as inconsistent strength and different control of greening temperature and time. The different cords lead to different intrinsic characteristics of Pu-erh tea. So how to look at the tea leaves when a tea product is in your hands?

 
The first thing to know is that all types of tea will have certain external specifications, including long, flat, and bead-shaped specifications, which are the specifications that distinguish the types and grades of commercial teas.
The strip of long-shaped tea is best to be straight with a sharp seedling. Except that the green strip is allowed to be slightly flat, the flat and broken ones are poor. The strips of the long tea mainly evaluate the elasticity, straightness, thinness, roundness and lightness of the strips.
Elasticity means that the strips have small voids, small volume, and tight strips; the thin buds and leaves are fat and the body is heavy; round and flat refers to a strip whose length is several times greater than its width. "For example, the string of fried green tea needs to be round; the weight refers to the weight of the body. The tea with good tenderness has thick and dense leaves and thick leaves.
Tight stringing is a big form of stringing. Those with higher tenderness are tight and thin, those with moderate tenderness are tight and those with poor tenderness are thick and strong. Tight tea is fully twisted during processing. It is also closely related to the strength of the tea roaster and the twisting method. The tea leaves are broken and the tea juice is twisted more. The texture is strong, the aroma is strong, the spring tea is fragrant and pleasant, the grass is weak, the soup is thick, and it is green or yellow-green with bright color. From the perspective of the three factors, there are bitterness, astringent astringency, strong and fresh, strong aroma, and the three are harmonious.
From a traditional perspective, tight tea is the best, tight tea is easier to change, the taste is richer, and the soup is quick; pursuing the highest taste, tight tea is better. In the follow-up changes, tight tea, change quickly, easy to produce a flowery fruit fragrance.
Depending on the smoothness of the tea leaves, there can be a simple method to evaluate: put the tea in a flat smooth tea tray, and the tea that is smooth and sifted in the tray is called smooth, otherwise it is rough. There are also some rope shapes that are twisted into a bead-shaped tea, and the determination is relatively simple. The main determination is the tightness, uniformity, lightness, and weight of the particles.

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