From the shape of the tea point of view, the Fenghuang Dancong leaves are larger, oval-shaped, tight knot. Upright hypertrophy, foliage flat, sharp tip more apical sag like bird’s beak, so it is called “beak tea” in the local.
From the bottom of the leaves, the bottom of the Fenghuang Dancong leaves is uniform, thick and soft, with a red envelope edge, yellow belly bright. Leaf teeth is blunt.
From the soup color and taste point of view, the Fenghuang Dancong finished tea is orange, clear and bright, the inner wall of the bowl is covered with a gold ring; made of black tea, soup color is red and moist, in addition, Feng huang Dan cong tastes thick sweet, fresh and smooth with fragrant aroma.
The fourth “play” play tea at the bottom of the tea, to distinguish the characteristics of the tea-flavored tea varieties, the growth and the degree of fermentation and so on. The following is part of the reference:
1: Shape – Phoenix tea is slender and tight, and the hair is fine, sometimes there are yellow tablets. The yellow tablets are less good. (Except winter tea) Do not break too much. Do not mold. On the best phoenix tea, you can see the small white bud head, which proves that it is well made.
2: Soup color – Phoenix tea is golden and bright, or orange and bright. I feel naturally attracted, sometimes it may be due to the cause of roasting. It may not be transparent. Don’t worry, it is good tea.
3: Aroma – dry incense: Soothing, pungent (fragrance?), fresh natural floral, good tea. The aroma is not easy to detect but the fragrance is very comfortable. It is the best. It is best to smell the dried incense, then put the lid bowl hot, then put the dry tea and shake it to force the fragrance.
Tang Xiang: Basically, the single clump can be divided into three levels – low grade, high aroma and scent but quickly disappear (fragrance or bad scent), or fragrant scent (a strong scent of fire). Mid-range, long-lasting aroma, pleasant and pleasant. But when drinking tea soup, the aroma in the tea soup is weak. The high-grade tea soup has a fragrant aroma, a long and delicate aroma, a pleasant sensation, and a long aftertaste. It feels different when it is soaked in the bubble. It really makes the cheeks scent, and the fragrance passes from the throat to the nose. The single clump has a peculiar scent sensation method, which is to smell the inside of the cup after brewing. The low-grade single-cluster lid is low or even absent, and the mid-range single-cluster cup is fragrant, but it is not durable. Hold it and shake it. The incense in the lid is a little half. The fragrance is more vulgar and has a watery taste. High-grade single clump, elegant incense grips the lid tightly, does not scatter, and is very long lasting. Even when the tea is brewed, the fragrance does not float away, but it is a good phoenix tea. (The above is a general situation, there are also rare and precious teas in different situations). The scent of honeydew is a honey fragrance. Leaf bottom incense: Everyone is most easily overlooked. And the good single clump has a fragrant bottom, faint, elegant.
4: Taste – low-grade fragrant scented scented thick and flaming, the scent of the scent is crisp and fresh but easy to bitter. Mid-range aroma, thick and mellow, layered, smooth water. Good back. The mid-range fragrance is more refreshing, and it is not bad. The high-grade tea is similar: the soup has aroma, thick and smooth, and it is strong and not irritating. It is not bitter after a long time, and the tongue is strong and comfortable. It has its own taste, such as almonds and almonds, while honeydew has a honey-flavor.
5: The bottom of the leaf – to be fat and supple, tender and complete. Be bright. Look at it to be comfortable. soft. It is best to have 2-3 leaves on the opposite side. Have toughness. Some are like almonds in the mountains, and they are easy to break. In the case of leaves, there are fewer insect injuries and less physical injuries.