茶叶知识 色素茶 糖炒茶 滑石粉茶 香精茶

01色素茶

由于制作工艺或原料太烂等问题，某些茶叶杀青之后十分难看，日后氧化了自然更丑，为了赚钱，很多商家便铤而走险，选择加入色素改善茶的颜色。

而这些色素里，最常见的就是铅铬绿，它是油漆的一种，可对人的中枢神经和器官造成极大损害，十分坑爹。

鉴别：

1.绿茶毫毛常为白色，染色绿茶毫毛则是绿色。

2.用茶水打湿白色餐巾纸，若其中可见明显的色块，则很可能掺有化学染料。

02

糖炒茶

所谓回甘，即回味甜美，是茶最迷人的特性之一。

如清人王甥植所赞：篆纹成字天然势，茶味回甘自在香。

为了让劣质品也能达到“回甘”的效果，有的商家常在炒茶中直接加糖，虽然坑是坑了点，不过至少对人体没啥危害，要真喝到就当喝饮料了吧。

糖炒茶

鉴别：

1.用手轻捻，黏手，或茶表面有脆壳，则很可能是糖炒茶。

2.舔一下，能明显尝到甜味者，也是糖炒。

3.炒制过程中加的糖仅仅附着在茶叶表面，因此第一泡时甜味非常明显，但第二泡甜味散去，落差将极大，也可依此分辨。

03

滑石粉茶

滑石是硅酸镁盐类矿物，其用盐酸处理过的粉末就是滑石粉，世界卫生组织定义其为致癌物，略坑，不过比一号油漆危害还是小很多的。

有的商人常用滑石粉遮掩劣质茶叶发黑的叶底，让其更好看，口感更鲜爽，而且更沉。

光绪年间曾有一位茶区官员写公文评到：制茶时搀和滑石粉等，令其色黝然而幽……靛色以外，又加滑石、白蜡等粉，矫揉窨成，茶色光泽、斤两益赢。

鉴别：

加过滑石粉，茶汤会异常混浊，显得很不正常，这种造假方法比较低端，一般存在于粗制滥造的小作坊。

左为正常茶叶，右为滑石粉茶

04

香精茶

有关茶香，宋徽宗说（劣茶）“如桃仁夹杂，则其气酸烈而恶”，和好茶形成了鲜明的对比。

因此，有的商家便选择给茶加香精，以次充好欺骗消费者。

鉴别：

1.香精茶香味浓烈，极不自然。

2.正常茶一般80℃以上才能泡出香味，温水泡茶香得不得了，八成就是香精茶了。

3.香精茶持久度低，一般冲泡后，每一泡茶香都下降的很快

英语翻译

01 pigment tea

Due to problems such as poor production technology or raw materials, some tea leaves are very ugly after being finished, and will naturally become uglier when they are oxidized in the future. In order to make money, many businesses take risks and choose to add pigments to improve the color of the tea.

Among these pigments, the most common is lead chrome green, which is a kind of paint, which can cause great damage to the human central nervous system and organs, which is very cheating.

Identification:

1. Green tea vellus hair is often white, while dyed green tea vellus hair is green.

2. Wet the white napkin with tea, if there are obvious color blocks, it is likely to be mixed with chemical dyes.

02

Sugar Stir-Fried Tea

The so-called sweetness, that is, the sweet aftertaste, is one of the most fascinating characteristics of tea.

As praised by Wang Zizhi of the Qing Dynasty: The seal pattern becomes a natural character, and the tea taste is sweet and comfortable.

In order to make inferior products to achieve the effect of "returning sweetness", some merchants often add sugar directly to the fried tea. Although the pit is a bit pit, at least it is not harmful to the human body. If you really drink it, just drink it. .

Sugar Stir-Fried Tea

Identification:

1. Twist lightly with your hands, stick your hands, or have a crispy crust on the surface of the tea, it is likely to be sugar-fried tea.

2. If you lick it, you can taste the sweetness obviously.

3. The sugar added in the frying process only adheres to the surface of the tea, so the sweetness is very obvious during the first bubble, but the sweetness of the second bubble is dispersed, the gap will be great, and it can be distinguished accordingly.

03

Talc tea

Talc is a magnesium silicate mineral, and the powder treated with hydrochloric acid is talc. The World Health Organization defines it as a carcinogen with a slight pit, but it is still much less harmful than the No. 1 paint.

Some merchants often use talcum powder to hide the black bottom of inferior tea leaves to make them look better, taste fresher, and darker.

During the Guangxu period, a tea district official wrote an official document commenting: When tea is made, talcum powder is mixed to make the color darker...In addition to the indigo color, talc, white wax and other powders are added to form a smooth and scented tea. Yiying.

Identification:

After adding talcum powder, the tea soup will be abnormally turbid and look very abnormal. This method of forgery is relatively low-end and generally exists in small, shoddy workshops.

The left is normal tea, the right is talc tea

04

Fragrance tea

Regarding the fragrance of tea, Song Huizong said (inferior tea) "If peach kernels are mixed, it will be sour and evil", which is in sharp contrast with good tea.

Therefore, some merchants choose to add flavor to tea to deceive consumers with shoddy products.

Identification:

1. Essence tea has strong scent and is extremely unnatural.

2. Normal tea can only be brewed at a temperature above 80°C. The aroma of tea in warm water is incredibly fragrant. Bashen is a flavored tea.

3. Flavored tea has a low durability. Generally, after brewing, the fragrance of each tea will drop quickly