Cooked tea has a gentle stomach, lowers fat and relieves tiredness, and has a stable taste, which is loved by many tea friends. So let's take a look at what aspects should be used to distinguish cooked tea?
From the appearance point of view, high-quality Pu'er tea is generally barely exposed, its cords are tight and firm, and its color is brownish red and moist. If the color is black or more complex, and there is a phenomenon of blueness and dullness, it means that the process is poor or the storage is not good, and it is generally bad cooked tea. In the squeezed cooked tea, take the tea as an example, mainly to see whether the cord is clear and uniform, without missing edges and corners, consistent thickness, moderate elasticity, and the cord is neat and tight; the color is dark brown, tan, and maroon as normal. If there are mildew flowers on the surface, the mildewed Pu'er ripe tea is inferior.
Judging from the color of the soup, the soup color of Pu'er cooked tea requires red and strong, and deep red is normal. Yellow, orange yellow or dark, turbid soup colors are inferior tea products. If the soup is orange or dark, the "fermentation" process is generally poorly controlled, the fermentation is not good or the fermentation is excessive.
From the point of view of aroma, all the Pu'er cooked teas have to mention are the scent of the scent and the "tough pile of flavor". Chen Xiang is the most basic aroma of cooked tea; the "Tao Dui Taste" is produced by Pu'er mature tea using the technology of Otaki fermentation, which is inevitable. However, the "whole heap flavor" can be reduced or even avoided, and after two or three years of transformation, the strong heap flavor will fade. High-quality Pu'er ripe tea will have camphor, medicinal, date, scent, etc. Good raw materials and craftsmanship make Pu'er ripe tea produce pleasant aroma.
Judging from the taste and taste of tea soup, high-quality Pu'er cooked tea has strong taste, smooth mouth, throat, and glycol; on the other hand, poor-quality Pu'er cooked tea has flat taste, low slip, and even produces "astringent hemp." "I feel the mouth feel uncomfortable when drinking.
After fermentation, the color of the bottom of the ripe tea leaves is brown or brownish red. Good Pu'er mature tea leaves have less broken tea at the bottom and no debris; poor quality Pu'er tea has incomplete leaf bottoms and may even contain some debris. After fermentation of Pu'er ripe tea, the integrity of the leaf bottom may be broken to a certain extent. Therefore, when distinguishing the quality of Pu'er ripe tea by the leaf bottom, it is mainly to see whether there are debris in the leaf bottom.
The above method of distinguishing cooked tea can be applied in general, but it is not absolute. For example, the appearance of some cooked teas looks very ordinary and even ugly, but it does make people intoxicated. Therefore, we should comprehensively consider the quality of a tea, instead of simply judging by one or a few points.