Are you afraid of being pitted when buying white tea?Village aunt Chen teaches you to dry the goods at 9 o'clock, you can copy

丨 This article is original by Xiao Chen tea

丨 First of the People's No.: Xiao Chen Tea

丨 Author: Village Grandma Chen

"1"

I have encountered a bumper in the previous paragraph.

"Why do you say that the leaves are reddish brown to make old tea, and the national standard allows white tea to appear red."

This is true.

However, the original content of the national standard is that low -level life eyebrows allow "occasionally red Zhang".

What do you mean by occasionally, you don't need to explain too much.

For Shoumei blades, it is based on the whole color of green, and occasionally with a little brick red and reddish color, it is normal.

The sunlight withering white tea, especially the white dew and the autumn birth eyebrows before and after the autumnal equinox. Because of the splendid autumn and sun, the leaves occasionally expose the sporadic red plaques, which is normal.

However, when the large -area leaves are red, it is absolutely hidden.

Only by taking white tea to exposure or pile can it lead to a situation of full discoloration.

When observing the bottom of the white tea, you can see clearly.

Coincidentally, there was a bowl of a bowl of 2022 Spring Shoumei on his hand.

Let's take it as an example to talk about the things that distinguish the bottom of the white tea.

Speaking of which, the bottom of high -quality white tea is nothing more than these 9 points.

"2"

First, the color is well -proportioned.

The bottom of the leaf fade is consistent with the dry tea color system.

The bud head of the white silver needle is green, and the outer layer is full of white tea.

The white peony is mainly green and white, and the color matching is like a plate of green onions and tofu.

Chunshoumei is mainly green, grass green, oil green, green onion, dark green, and the green shades transition naturally.

The color of the most classic leaves of Qiu Shoumei is the color of the color, similar to the autumn mountain forest. On the basis of the green background color, the leaves may have brick red, Hao color, and earth yellow.

The above is the color representative of the new white tea.

As the year of storage increases, these basic colors will not rush to change, and they will only deepen and deeper.

Observe the stretching white tea bottom, it is recommended to refer to the color description above.

Regardless of the white tea, the back of the leaves or bud heads is mainly green, and there must be no large -scale redness, brown brown, and black brown.

If so, it proves that there is a major defeat in the process.

Second, the leaf bottom is soft and fresh.

When picking tea, tea farmers are used to describe good tea in this evaluation -the leaves touch like soft sheepskin.

Soft, fresh, full, and elastic.

After processing into dry tea, make it again.

After many boiling water brewed, the white tea gradually stretched, and the bottom of the leaves can still show the bright and bright style.

Soak the bowl to the end and hold the bottom of the leaf to feel a certain elasticity.

After the leaf bottom is pressed down, it can still rebound slightly.

Pick up one or two soaked leaves and play a little.

The leaves are soft and tough, not soft and rotten.

The leaf bottom becomes soft as soon as it is pinched.

Third, the tea stalk is soft.

White tea such as Shoumei often abandon its "stalk".

In fact, you don't have to be so "stubborn".

Tea stalk is a transportation hub connecting the buds and tea trees. The nutrient generated by the leaf through photosynthesis, the moisture absorbed by the root system, and the nitrogen, phosphorus and potassium in the soil, all require stalks, stems, branches and other layers Layers allocated.

In the Shoumei tea stalk, it contains certain glue and soluble sugar, which can bring more mellow and soft flavor to the tea soup.

When observing the bottom of the leaf, the tea stalk of high -quality Shoumei is very soft.

To be precise, it is flexible.

Even if the leaf bottom is pulled, it will not see the hard tea stalk like the small wooden stick.

If so, it proves that the raw material for this tea is too rough.

So that the internal fiber of the tea stalk becomes thicker, close to "lignification", and the nutrient flavor is lost.

The inferior life eyebrows made of coarse infarction large leaves are not good, easy to bring with thick and old flavor, and the tea taste is thin and not resistant to bubbles.

Even if the price is cheap, buying hands can not talk about cost -effectiveness.

Fourth, the leaf bottom is cold.

Inside the high -quality white tea, the aromatherapy is sufficient.

When making tea, you can feel the charm of tea fragrance.

Dry tea fragrance, fragrance, scent of water, hanging walls, and even the bottom of the fade can still leave the fragrance.

After brewing for 7 or 8, the tea soup is not as light as water, but retains a full tea flavor.

When you start the cover, you can smell the bottom of the leaf, and you can also smell the tail tuning type such as the fragrance, bamboo forest, and rice leaves.

It proves that the internal quality of this tea is remarkable and powerful.

Besides, it is not unusual to feel that the tea fragrance can be felt.

Most of the white tea that has been quality, a small amount of aroma remaining inside the leaf bottom, can quickly rise with the influence of thermal power.

It is more rare to smell Yu Xiang from the bottom of the leaf.

Publisher with tea to the end, and go to the table to pack the desktop at about half an hour.

The cool leaf bottom, the cold fragrance is refreshing and clear, indicating that this tea is not selected wrong!

Fifth, the leaf bottom has no odor.

Hearing the bottom of the leaf to smell the elegant leaf bottom, it can reflect the upper limit of the tea.

On the other hand, the bottom of the leaf has no stuffy, sour taste, odor, and refreshing atmosphere, which belongs to the bottom line of white tea.

Whenever the white tea that is available in quality should not contain a smell.

In the early two years, an old tea guest sent the old white tea and tea sample to find out.

After receiving it, I took a closer look. The prying cake sprouts and leaves were complete, and the leaves were natural.

Looking at the naked eye, everything is normal.

The weird thing is that Ye Dan has a strange smell that can't be said.

The breath similar to western medicine injections is low, and it is not refreshing.

Anyway, this strange smell should not appear in old white tea.

If you don't guess, it is an old white tea that is very clever, and the appearance is extremely clever and difficult to notice. But when he smelled the bottom of the leaves, this weird breath still exposed his feet!

Six, the bottom of the leaf is not mixed with corners.

I just drank a bubble of Dragon Ball old white tea last month.

There are no clear standards for specific years, and only the three characters "Old White Tea" are displayed on the packaging.

It is a ball like a glass marbles.

The shape of a single dragonzer tea is very small.

Put the Dragon Ball in the cover bowl, inject boiling water, and soak in three consecutive ponds.

As the bottom of the leaf was slowly bubble, this so -called Dragon Ball tea was found to have too much ingredients.

In addition to the dark leaves, in addition to the dark leaves, it is still eye -catching elsewhere.

After baking, it was found that there were almost no complete leaves inside.

All of them are broken leaves, either crushed leaves, or rough and hard tea stalks, and look like an corner material.

It can be concluded that the quality of this tea is not high.

The white tea after pressing the brick, one oral inside and outside, the inside and outside the surface, and the grid without mixing the corners!

Seven, the bottom of the leaves does not contain obvious wax tablets, rough old leaves.

There is an important part of white tea during processing -picking.

When picking, it is necessary to eliminate coarse leaves, wax slices, tea seeds, woody stubborn stalks, and non -tea substances including grass stems.

The removal mentioned above should not be kept in the finished white tea.

If so, it proves that this tea is not clean.

In other words, there is no attentive in the picking link.

If you drink it at the end of a bubble of tea and observe the bottom of the leaf, you find that weeds are hidden in it, which will affect the mood of drinking tea too much.

In a sense, this can also refute the strange views that think of white tea processing as long as they can be exposed casually.

The processing of good tea needs to be tightly linked.

You can't take it lightly in one step, far from looking at it!

Eight, buds and leaves are relatively uniform.

Buying fruits can often encounter the options for big fruits, big fruits, Chinese fruits, and small fruits.

In the same batch of fruits, the bigger the head and the fullest, the more attractive fruits, the higher the price.

If you buy a box of large fruit type apples home, after receiving the goods, you find that the fruit is small and the name is not true.

It is the same reason for buying tea.

Under the premise of the same category, the same level, and the same place, if there are no special circumstances, the more the buds are full, the narrow leaves, and the more slimmer of white tea, the level is higher.

If you buy a batch of first -level birthplaces to go back, observe the bottom of the leaf after soaking, and find that there is no bud with the presence of the bud, and the leaves are different in size and the tea stalks are thick and thin.

White tea with such stalks and leaflets is chaotic in terms of levels. It is not recommended to start!

Nine, the leaf bottom is shiny.

The bottom of the good tea should be "bright", shiny, and bright.

After the baptism of boiling water, dry tea has been completely infiltrated.

Until the end of the leaf in the bowl, the bottom of the bowl is bright and shiny under the infiltration of the water droplets.

It looks great.

In contrast, it is difficult to show such a good look.

For example, the whole cake looks dark to make old tea.

After soaking, go to the bottom of the leaves.

Even the color of the leaf bottom looks like the dark brown system, without any vitality and vitality!

"3"

When making tea, the method of seeing the leaf bottom is very simple.

After the tea is soaked in the taste, find a plane and pour out the bottom of the leaves.

It is best to put it in a place that can be shown in natural light and see more clearly.

You can look at the leaf bottom in the bowl directly.

You can also pour out the bottom of the leaves and spread it out.

After a moment, after a little cool, you can pinch the tea stalks and blades with your fingers to feel the degree of softness.

Look at it, two pinch, three smells.

Look at the color, look at gloss, and look at the degree of crushing.

Pin the tea stalk, touch the leaves, and dial the bud head.

When the bottom of the leaves was hot, I heard Yu Xiang after cold.

A few steps, you can clearly see the secret hidden in the bottom of the leaves!

It is not easy to create. If you think this article is helpful to you, please like it.

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Chen Chen, the aunt Chen of Xiao Chen, the columnist, the original innovative media of the tea industry "Xiao Chen Tea" the main pen, and has published the Bai Tea monograph "White Tea Taste". From 2016 to 2020, more than 4,000 original articles have been written.

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