Good raw tea is relatively easy to find. It is nothing
more than a question of price. It is not so easy to drink a top-grade cooked
tea. Try it out slowly by yourself! It depends on whether fate meets really
good cooked tea.
So, what is the taste of a good cooked tea?
A good freshly cooked tea, the taste is usually expressed as: the tea soup has a smooth mouth with a sweet fragrance, and it is slightly bitter and slightly astringent (newly cooked tea will be sweeter and moist if it is slightly bitter and slightly astringent in the early stage) Easy to spread (the ripe fragrance here is also called Otaki flavor, and easy to spread means that the ripe fragrance is more obvious in the first two punches, and then gradually decreases), the tea is mild and not cold, and the tea soup is sticky , moist and tender back to sweetness. The freshly cooked tea with such taste characteristics is not only suitable for tasting, but also has considerable potential for later storage.
So, how to choose a good cooked tea?
1. Look at the shape.
After pressing the cooked tea, the common practice is to spread a layer of 3-4 grades of tea on the surface of the pressed tea, commonly known as sprinkled noodles; the appearance of the tea cannot be seen from the outside, and it must be disassembled. Observe whether the bars of the tea material are clear and the color is brownish red and golden at the cross section. The smell of dry tea should have a slight caramel smell. It must not have acid and mildew.
2. Watch tea soup.
Observe the color of the tea soup with a glass cup. The first thing to look at is the degree of transparency. The standard cooked tea soup should be bright red instead of black. The clearer and brighter the tea soup, the better. The old cooked tea soup is very clear and almost No precipitate. Then there is the smell of tea soup, caramel and camphor. If you have musty smell, you should give up.
3.Taste.
After the tea soup is imported, all we need to do is to make the tea soup contact the inner wall of the mouth, the tip of the tongue and the bottom of the tongue, and taste the smoothness, sweetness, consistency, and bitterness of the tea soup, and then swallow The tea soup is slowly lingering. If you not only taste the smooth and sweet tea soup in your tasting, but also slightly astringent, slightly bitter and sweet, and your body slightly warm, then this cooked tea you drink must be a rare Good one.
So, what is the taste of a good cooked tea?
A good freshly cooked tea, the taste is usually expressed as: the tea soup has a smooth mouth with a sweet fragrance, and it is slightly bitter and slightly astringent (newly cooked tea will be sweeter and moist if it is slightly bitter and slightly astringent in the early stage) Easy to spread (the ripe fragrance here is also called Otaki flavor, and easy to spread means that the ripe fragrance is more obvious in the first two punches, and then gradually decreases), the tea is mild and not cold, and the tea soup is sticky , moist and tender back to sweetness. The freshly cooked tea with such taste characteristics is not only suitable for tasting, but also has considerable potential for later storage.
So, how to choose a good cooked tea?
1. Look at the shape.
After pressing the cooked tea, the common practice is to spread a layer of 3-4 grades of tea on the surface of the pressed tea, commonly known as sprinkled noodles; the appearance of the tea cannot be seen from the outside, and it must be disassembled. Observe whether the bars of the tea material are clear and the color is brownish red and golden at the cross section. The smell of dry tea should have a slight caramel smell. It must not have acid and mildew.
2. Watch tea soup.
Observe the color of the tea soup with a glass cup. The first thing to look at is the degree of transparency. The standard cooked tea soup should be bright red instead of black. The clearer and brighter the tea soup, the better. The old cooked tea soup is very clear and almost No precipitate. Then there is the smell of tea soup, caramel and camphor. If you have musty smell, you should give up.
3.Taste.
After the tea soup is imported, all we need to do is to make the tea soup contact the inner wall of the mouth, the tip of the tongue and the bottom of the tongue, and taste the smoothness, sweetness, consistency, and bitterness of the tea soup, and then swallow The tea soup is slowly lingering. If you not only taste the smooth and sweet tea soup in your tasting, but also slightly astringent, slightly bitter and sweet, and your body slightly warm, then this cooked tea you drink must be a rare Good one.
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