Anxi Tieguanyin tea is divided into special grade, grade one, grade two and three according to its shape, aroma, soup color, taste and leaf base.
Tieguanyin identification method is to “look dry appearance” and “wet evaluation of the endoplasmic reticulum (brewing with flush water )” these two procedures.
Look at the shape: the main thing is to observe the shape, color, evenness of Tieguanyin and the aroma of dry tea. Where the contour shape, shigemi, fat green color of sand, dry tea aroma of pure tea, such as tea Guanyin characteristics
Wet assessment quality: after brewed tea by boiling water, to identify its aroma, soup color, taste and the bottom.
- Smell: firstly smell if aroma is outstanding, and then distinguish the aroma and height, length, strength, pure turbid. The olfactory smell is combined with hot olfactory, warm olfactory and cold olfactory. If the aroma prominent, pure aroma, fragrance long, it is great.
- Taste: Use a teaspoon to scoop the right amount of tea entrance (must not too much), sucking and rolling it through the tongue in the mouth , so that all parts of the oral taste of cells to make a comprehensive sense of taste. It it has all mellow taste, alcohol and cool, thick and not astringent, rich variety “flavor” characteristics, are top grade.
- To see soup color: see the color depth of tea, light and shade, voicing and so on. If the soup color is orange bright (referred to as green bean soup) , it is the top grade; dark turbidity is defective.
- View leaf bottom: brewed by boiling water over the tea (known as the “leaf bottom”, commonly known as “tea residue”), filled the dish with water to observe the leaf bottom. If the bottom is soft, “Green Di green belly” is obvious, are top grade.