Tips for tasting the quality of cooked tea

Drinking Pu'er tea is a favorite of many people, and tasting the quality of a Pu'er tea is usually indispensable. So where do we start, let's talk about how Pu'er cooked tea is tasted.
Tips for tasting the quality of cooked tea
Tips for tasting the quality of cooked tea
It is pharyngeal tea soup, which is similar to pharyngeal saliva, but it should be clear that it is best to swallow saliva before pharyngeal tea soup to rule out your throat being dry and uncomfortable. It is also normal for ordinary people to get angry about any kind of throat. If there is no dryness, tightness, and throat scraping before the tea soup is ingested, and after swallowing, then such cooked tea has nothing more than dryness, odor, off-flavor, smelly nose, and excessive fermentation, which is the quality. Poorly cooked tea
2. Chew
Chew tea soup, cooked tea is not thick or thick, can be perceived from this, but this is not suitable for raw tea, chew tea soup has a waxy feel, rice soup feel, gum texture, and it is smoother and refreshing. Congratulations, this tea has a good chance!
Tips for tasting the quality of cooked tea
3. Soak
Soak the bottom of the leaf, wash the bottom of the leaf three times with water, and then pour in the water again, you will find an interesting phenomenon, the greenish leaves float, the fermentation sinks or suspends, and the uniformity and fermentation degree of the leaf bottom Nothing, all fox tails can't hide, you can tell at a glance.
4. Look
Look at the tea soup, look at the bottom of the cup, whether the tea soup is light or not, just look for suspended impurities, whether the tea soup is pure and single without other variegated colors. The point of freshly cooked tea needs to be ignored. Generally, the freshly cooked tea and tea soup are turbid and are not considered. category. Look at the bottom of the cup, pay attention to the brewing and filter, if there are still sediments, such as carbonized debris, etc., the health status is not good;
Tips for tasting the quality of cooked tea
to sum up
These four techniques must be combined with basic evaluation and judgment. They cannot independently judge the quality of cooked tea. They are used as auxiliary factors for evaluation. One of them cannot be regarded as good tea because one of them is more prominent. Only a comprehensive system is necessary.
Good Pu'er cooked tea has the following characteristics:
One is the fragrance of the nose wings, hot tea soup can be smelled pleasantly close to the nose; the second is the fragrance of the lips, and the fragrance is immediately felt at the first entrance; the third is the fragrance of the tongue and cheeks. The fourth is the fragrance of the throat, the hot and thick aromatic alcohol that the tea soup flows into the esophagus, and the throat turned up, called throat rhyme, some are Chenxiang, lotus, some are camphor, jujube and so on.
Tips for tasting the quality of cooked tea
1. Stuffing method: Every time you pour out the tea soup, leave the root (also called soup bottom), or leave six to four, or five to five. The reason for choosing this method is that the taste and flavor of cooked food are relatively stable. The root retention does not affect the taste of each bubble, but it can extract its mellow aroma.
2. Tea-making method: use a pot of tea or use alcohol to heat the tea, and add a cup of tea made of purple sand. In this way, most of the time, I encountered a cake that was well cooked, and the tea soup was light, but I still discarded it, and then cooked the tea. Since you can drink tea, being able to drink good tea is considered to be "blessing", so making tea is a blessing.
3. Root retention and stuffing method: Root retention refers to leaving the brewed tea soup in a part of the teapot after washing the tea without drying the tea soup. Generally take the method of leaving four out of six or half out of half. Fill the teapot with boiling water after each tea, until the tea taste fades. Stuffing refers to the relatively long time of stuffing tea, which can adjust the taste of tea soup from beginning to end, and can reach the realm of tea ripe aroma temperature.
Editor-in-chief: Mu Kun Xiaobao
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