How to buy tea scientifically

The book of the Tang Dynasty medical scientist Chen Zangyi once said in the book "Materia Medica Pickling": "The medicines are medicines for each disease, and tea is the medicine of all diseases." Tea is a medicine that can cure various diseases. It can be seen that tea has been in great nutritional value and health care since ancient times. Modern studies have shown that tea contains tea polyphenols, vitamins, caffeine, selenium, teaine, tea saponin, tea pigment, and tea polysaccharides. Anti -radiation, anti -aging, blood glucose, blood lipids, regulating blood pressure, and enhancement of the body's immunity are sought after by more and more people, and they are younger. In the face of a variety of tea in the market, how to buy it scientifically?

During the late Ming Dynasty, Liu Yuan grew what the "Tea History" said: "There are three wonderful tea: one is color, the other is fragrant, and the third is the taste." Identification.

color

Color

The color of tea is generally closely related to the raw materials of tea and its different processing techniques. Good tea is generally bright in color, oily and lively; inferior tea is generally dull in color, different in depth, and no gloss. For example, green tea is generally good, green and green, black tea is better for black or black oil, oolong tea is better for yellow or bright yellow, black tea is better to be brown or dark brown, white tea is better to be dark brown or white, but The specific situation should also be dependent on the origin and variety.

Soup color

The soup color can generally observe the tenderness of tea. The ideal soup color is green tea clear and green, black tea is red and pure, green tea is yellow -green or amber, white tea is yellow or tan, and black tea is orange red and translucent. Secondly, the soup is bright, pure, transparent, mixed, no precipitation, no turbidity; if the soup is turbid and dull, there is a low or inferior tea.

fragrant

aroma

After a few minutes of brewing of tea through the boiling water, the corresponding aroma comes up. The aroma of the tea soup is one of the important factors to measure the quality of tea. However, due to the different production process and fermentation level of various types of tea, the aroma of tea is different. Green tea takes its aroma and high aroma; white tea is fresh and natural; oolong tea has a unique flower and fruity type, like peach or orchid fragrance; black tea has a caramel or pine smoke fragrance; flower tea should have smoked flower fragrance and tea The strong aroma of incense mixed. If you smell the smells such as smoke, 焦, coke, mold, fire, etc., most of them are due to poor manufacturing or poor tea quality.

taste

taste

Different tea tastes different, but in general, it is generally good for mellow. Green tea is like West Lake Longjing Tea, which is sweet and delicious; black tea is like Qimen Gong, and its taste is mellow and thick; most of the green tea belongs to the delicate fruity type, and its taste is refreshing and lubricating; Smart; yellow tea is like a silver needle of Junshan, which is sweet and sweet, and it does not change its taste for a long time. White tea is like a tribute eyebrow. If the taste is bitter or heavy or the fireworks are heavy, it is inferior tea.

shape

Tenderness

The shape of dry tea is mainly from the three aspects of tenderness, fragmentation, and dryness, so as to identify the quality of tea quality.嫩度较好的茶叶，一般符合“光、扁、平、直”的形状，值得注意的是，由于嫩度大多以茸毛作为判断依据，所以只适合于毛峰、毛尖、银针等“茸毛Class "tea, so it is impossible to buy tea.

Crushed

Trick is the shape and fragmentation of tea, and it is an important indicator of the quality reviews of hair tea and refined tea. Generally, it is better to be uniform, and it is inferior to broken. Good tea should keep the natural form of tea.

Dryness

For the dryness of the tea, we can crush it with our hands to roughly understand its water content. Generally speaking, the moisture content of various types of tea is 6%-7%, which is the best, stable, and easy to save; if more than 12%of the moisture content, it is prone to mildew and the quality is poor.

(The author is Song Tianli, Department of Medicine, Hubei University for Nationalities)

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