How to distinguish the grades of green tea?

The grade of green tea is divided according to the age and tenderness of the tea picked when making tea.

It is usually a kind of high-grade tea processed from tender raw materials. The older the raw materials, the lower the grade of tea. The premium is the best, and then decreases in turn. Some teas can be divided into 2-3 grades at the same level, with the number of grades from small to large and the quality of tea from high to low.

For example, roasted green tea is often divided into six grades, such as 12 (each grade includes two grades and seven grades, such as 14). The quality of grade one and grade two is better than grade two and grade three. Mei tea in refined tea is also graded, such as the first and second grades of super tea; Eyebrows, level one, level two ...

When buying tea, the fine and neat appearance is often high-grade tea, while the coarse and rough one is often low-grade tea. From the nutritional point of view, high-grade tea has high nutritional content, while low-grade tea has low relative content.

The quality appraisal of green tea mainly includes the following aspects:

1. shape: including the thickness, length, weight and size of the tea, the tightness, crushing, uniformity and cleanliness of the rope, whether there are impurities or adulterations, whether there are hard leaves, the footwall, the degree of dryness and wetness, the weight of the body and bones, etc. The shape of green tea varies with the kind of tea. For example, eyebrow tea is the kind with tight rope and thin shape like a fisherman's, and the curved part is suitable for one third. The upper tip is blunt, the body bone is heavy, the lower plate is few, the rope is uniform, clean and free of inclusions, and the old leaves are hard. Longjing is flat, straight, sharp and tender.

Mao Feng, on the other hand, is long and thin with a slightly curved tip. Japanese high curative value is slender as a needle, but it does not bend. Pearl tea is round, beaded and very small. From the shape, you can identify the origin of tea. From the origin, such as Huangshan Mao Feng, Shifeng Longjing and Luan Guapian are extremely precious. However, the shape alone can not absolutely determine the correctness of the route, but also must look at the characteristics of the fragrance to avoid mistakes.

2. Color: including the depth, dryness, brightness and uniformity of brown, as well as the presence or absence of positive color and poor discoloration. The color of green tea also varies with the type of tea. For example, the blush of eyebrow tea and pearl tea is grayish green. Mao Feng is dark green, slightly brown, and Longjing Yulu melons are emerald green. In short, the color must be dark, fresh and moist.

Black and dry, shallow and uneven, even colorless, discolored, blistered and spotted, are all inferior products. It is particularly important to note that the curved part of the tea strip must also be uniform and moderate, which is the top grade. When identifying the shape and color, mix the tea evenly, look up and down, and let the light contrast back and forth. These two plates of tea must also be exchanged at any time for comparison.

3. Aroma: including high and low, clear and turbid, pure and harmonious: sharp and dull, and whether there is grass fragrance, odor and sour smoke. The aroma of green tea also varies with the place of origin and the type of tea. For example, the exported green tea has a special pot fragrance, Longjing has a special fragrance, Mao Feng Dafang has a special chestnut fragrance, the melon slices are thick and pure, and Yulu has a special fragrance. In short, the aroma of green tea is high, pure and sharp. Those with low-turbidity, dull and mixed smells, even with the smell of grass, tobacco and sour mold, are inferior products. There are two ways to identify aroma: dry aroma and wet aroma.

Refer to the above content: Baidu Encyclopedia-Green Tea