优质铁观音挑选方法Selection method of high-quality Tieguanyin

1. Look at the shape: Judging from the degree of tightness, uniformity, and pleasing to the eye

Look at the shape: look at the firmness and tightness of the dried tea particles. The tighter the knot the better, the looser the worse. When making tea, some people pick up the lid and shake it up and down to hear whether the sound of the tea leaves hitting the lid is crisp and pleasant, which is a manifestation of identifying the degree of particle tightness.

Uniformity: It is to see the uniformity of the size of the dried tea particles. The more uniform the better, the greater the difference in particle size, the worse.

Pleasure to the Eye (Pleasure to the Eye): The more emerald green or jet black the surface of the dry tea is, the better, and the darker it is, the worse it will lose its color.

2. Smell the aroma: Judging from the purity, strength and durability

The aroma is strong and lasting, with the aroma of orchid, raw peanuts, coconut or sweet fruit, etc. The smell is pure and the aroma is lasting. If the aroma is not pure, the aroma is weak, and the tea is not persistent, it is the tea of poor quality.

3. Look at the soup color: Judging from golden yellowness, clarity and brightness

The tea soup is moderately golden, crystal clear, and dazzling, which is the better quality Tieguanyin, and vice versa.

4. Taste: Judging from the freshness, fullness, and sweetness

Refreshing degree: The taste of tea soup is sweet and refreshing, and it feels good. It is good tea; otherwise, it is tea of poor quality.

Fullness: The tea soup in the mouth should have a strong tea taste, not too light, nor too bitter or astringent. If the taste is too bland or too bitter and astringent, it is not a high-quality tea, but this is premised on the brewing specification.

Sweetness recovery: After drinking the tea soup, the mouth and throat will slowly produce body fluids and sweetness.

5. Look at the bottom of the leaves: Judging from the tenderness, fat thickness, and whiteness

Tenderness: After the tea leaves are brewed four or more times, the more the tea residue sinks, the better, and the more the tea residue gathers, the better, indicating that the tenderness is good. If the tea residue is loose, it will be worse if it swells upwards and arches.

Fat thickness: The thicker the tea residue leaves, the better, and the thinner the leaves, the worse.

Whiteness: The tea leaves are brewed until the final taste of the tea is weak. When the tea is no longer brewed, open the lid of the cup for about 2 minutes, the whiter the leaves of the tea residue, the better, and the darker and tarnished the worse.