Identification Of Chunmee Tea

  •   1, Chunmee Tea see tea cakes: moldy, bad, dry tea cakes with a white layer, throw them away immediately; smell the dry tea cakes with musty smell, or some other special smell of abnormal aroma, also need to be vigilant.

    1. View the color of the soup: For the cooked tea, it is usually made of warehouse tea and wet warehouse tea. The soup color is reddish, and the soup color is definitely far beyond the original performance of the storage year. This transitional exaggerated red and translucent soup color is also A major feature of wet warehouse tea. For raw tea, it is more difficult to distinguish the color of the soup from the tea that is brought into the warehouse moderately in the mid-term. It must be combined with tea aroma, aroma, and sweetness.

    2. Tasting tea soup: Wet warehouse tea has a very single taste level. I once tasted a variety of tea products that specializes in wet warehouse tea. The 88 green is branded as Taiwanese reflux. Its tea soup is red and thin. Very transparent, very clear. The tea soup does not have a particularly strange taste, but there is no obvious sweetness, no raw and cooked tea should have the characteristics, most wet warehouse tea, the tea soup is not thick, the soup is very thin, and the aroma is low.


      4. Fragrance: It is difficult for wet warehouse tea to have a fragrance, and it is all right if there is no musty smell.


      5. Smell the bottom of the tea: The bottom of the tea after soaking, smells of warehouse, musty, are not dry warehouse tea.


       Green Tea Factory's distinction is only superficial and can be described in words. Everyone can have a bottom in their hearts. It is easy to distinguish from the variety of products and the careful experience.


    There is no absolute difference between dry and wet. There are some medium-term raw teas on the market. After the dry warehouse is stable, enter the wet warehouse moderately, but return to the warehouse slightly, and give the soup color appropriately. , So that the color of the soup becomes a bit brighter, and it has a little more aging taste, and the aroma is maintained.