6 Points to be good tea?

First of all, a good tea must be safe!
 
We often say that drinking tea is good. One of the purposes of drinking tea is also for health. The pesticide residues and heavy metal substances in tea should not exceed the standard. This is the most basic. All good tea comes from safe tea quality, mature technology, if the safety of tea cannot be guaranteed, excessive application of chemical fertilizers or excessive pesticides, or the addition of something in the production to improve the quality of tea, these deceive the rights of every consumer , Is a phenomenon that must be eliminated. In a previous article, Naturalpuerh focused on the three "original" principles, and today Naturalpuerh will elaborate on the five indicators of good tea.
On the basis of tea safety, what else can we judge the quality of tea?



 
First, the soup color is translucent.
 
The color of soup mainly starts from the aspects of chroma, brightness, turbidity, etc., to distinguish the color of the tea soup, whether it is normal, whether it is dark, clear or turbid. Therefore, it is the most intuitive way to observe tea by making tea. When we taste tea, we will evaluate a good tea like this. The color of this tea soup is transparent, clear, not turbid and so on. It can be seen from this that no matter what kind of tea, the transparent soup color is very important.
 
The translucent tea soup indicates that this tea has superior tea quality and excellent production process, and the tea leaves are complete without broken impurities. And the content of this tea is relatively rich, and it is released well under good storage space. The tea polyphenols in the tea soup will oxidize quickly when contacted with the air, so that the tea soup easily changes color, so you should appreciate the soup color in time.

Second. Honey fragrance.
 
Naturalpuerh mentioned the source of the aroma of white tea before. There are many professional terms used to describe the aroma of white tea. People describe the aroma of a good white tea in this way: scented honey, clear and long-lasting, fresh and pure, fresh and pure, etc., An inferior tea will have unpleasant odors such as green, turbid, and unpleasant smells during the brewing process.
 
So the smell during tea making is also an important factor in determining whether the tea is good or bad, whether it is the smell in the cup or the smell in the bowl. However, some factories will improve the aroma through high-temperature baking. The first few bubbles are full of aroma, and after a few bubbles, the aroma will be gone immediately, which is not lasting. This scent is only temporary, and it disappears after passing.
 
Third. No smell.
 
The basic flavors of tea are divided into: sweet, bitter, astringent, sour and watery, and tasteless. There are odors, sourness, and water in the tea, which are all bad tastes of white tea. Of course, odors, sours, and water are not expected during tea tasting. First of all, the odors of tea are mostly due to the absorption of other flavors such as smoke and other odors during the storage of tea. If the tea is poorly made and the dryness is insufficient or the storage is not good, it may form a sour taste. These sour teas will gradually decrease in sourness after every three or five brews. Sourness is a taste that tea tasters are unwilling to accept. It represents the inferiority of tea. Generally, fresh tea is made, and if it is not handled properly in the "walking water" procedure, the tea will also have a watery taste.

Forth, tea bubble resistance.
 
Tea foam resistance is affected by many factors, including the age and ecological environment of the tea tree, the tenderness and integrity of the leaves, the degree of twisting and fermentation in tea making, the proportion of tea water when brewing tea, the brewing time, the water temperature, and the storage time and many more.
 
When watching tea, we should also pay attention to the change of soup color. During the brewing of tea, the color of the tea soup gradually fades, instead of being light and tasteless after a few bubbles. Changes in tea soup should be stable and should not be ups and downs.
 
Of course, you must pay attention to the brewing method of the tea, the proportion of tea, water temperature, storage, etc. According to the most basic glass ratio, the ratio of white tea in the brewing process should be 1:50, different tools, different The amount of tea control is different. In the standard storage process of white tea, after the conversion of internal enzymes or external enzymes, the content of the content becomes more abundant, so the foam resistance becomes better and better, which is why the old tea is more resistant to foam .
 
Fifth. Bitter but not astringent.
 
Bitterness is the original taste of tea. In ancient times, tea was called "bitter tea", which has already been confirmed. In the earliest wild tea, tea soup was too bitter to import. After long-term cultivation by our ancestors, the 'wild type' tea tree and the 'transitional' tea tree became the 'cultivated' tea tree today. Although this is a series of evolutionary processes of plant physiology, from the standpoint of tasting tea, we are more concerned about the bitter taste that is difficult to import, and the bitter taste is gradually weakened, so that ordinary people can drink it and treat it as a delicious treasure.
 
Astringency——I often hear that ‘not bitter, not astringent is not tea’. In fact, aged tea aged over sixty or seventy years is no longer bitter. Without bitterness, teas that can still express the taste of other teas are generally called good teas. Some teas have a strong ‘yang rigidity’ and some docile ‘yin softness’ teas. The taste of a good tea is bitter, sweet, and not astringent. Tea bitterness is a normal phenomenon, but it is not very good to have a throat and dry mouth and astringent tongue during drinking. A good white tea, it is important to return to sweetness. It means that after drinking the tea, the tongue has a sweet taste. This is also a major feature of good tea.
 
Six, fresh leaves.
 
The tea leaves (leaf bottom) after soaking can truly reflect the true quality of the tea leaves. The freshness of the leaf bottom shows that this tea is good regardless of the green tea, production process, and brewing method. To evaluate the leaf bottom, the first is to distinguish the aroma by the sense of smell, and the second is to determine the oldness, uniformity, color and development of the bottom by the eyes, and observe whether other impurities are incorporated. Some of the so-called old teas lack the mellowness of old tea and lack the taste of melting at the entrance, but they are very angry.
 
Looking at the bottom of the leaf, it is often found that the bottom of the leaf looks very dry, and there are many signs of excessive baking. Good old tea, even if stored for 30 to 40 years, should have its vitality. After the test of water and fire, it slowly shows its original appearance. Observation of the leaf bottom is an important link that is often missed.

Finally, I would like to emphasize with you tea friends that the tea that suits you is good tea, and you cannot follow blindly! The price of tea cannot be considered good or bad. There are many determinants of the quality of tea. High-priced tea is not necessarily good tea. When you drink good tea, your mood will be better and your body will be healthy, and the poor quality tea circulating on the market will affect your physical and mental health. Tea friends should also pay special attention!

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