Specific explanation of tea identification terms

Reviews of appearance and tenderness are mostly one-to-one, one to two leaves, made from fresh leaves, finely spliced, and pointed or sharp.

· Tight and fresh leaves have good tenderness, round and straight lines, multiple buds, and frontal seedlings.

· Tight and fresh leaves have good tenderness, fine and tight and long, thin, sharp seedlings exposed.

· Tightness of tight fresh leaves is slightly poor. More ripe tea (two and three leaves) are tight and round, and the bones are heavy. There are no buds.

· Tightness of tight fresh leaves is slightly inferior, but the technique of rubbing is good, the cords are tight and moderate, there is a sense of heavyness, and there are few sharp seedlings.

• The raw material is relatively old and has no feeling of tenderness. It is mostly made of three or four leaves. However, it can be rolled well, and it can be wound tightly. The cord is thick and slightly light (body light). If there is too much (break), it is called (coarse). (After cutting off the tea leaves, the rough and not smooth ends are called (break)).

Crude and coarse raw materials are coarse and old, and the leaves are old and hard to be rolled, are loose and loose, have large pores, and have a rough surface, and the body bone is light and floating (or coarse and old).

Strong knots are strong and tight.

· Robust ropes are tight, full and strong.

· Heart buds (bud heads, bud tips) have not yet developed, and they develop into the tender tips of the stems and leaves. Generally, there are many hairs and white hairs.

The white mane on the buds is called (white), the buds are numerous, and the mane are thick, and they are called (marks), and the brown color is golden, silver and gray.

· Body bone is old and tender, leaf thickness is thin, tea body is light, tender leaves are generally tender, leaf thickness is thick, tea body is heavy, body bone is good.

· Heavy weight refers to tight strands or tightly packed pellets, with a heavy weight on hand.

· Evenly and evenly, uniform, refers to the tea shape, size, thickness, length, similarity, and with appropriate.

· Off-grade tea is not properly matched and the shape is not uniform.

Breaking tea refining, improper cutting, broken ends of tea bars, rough and not smooth.

·Blocks are round and round, which means that the tea leaves are lumpy or round, which is caused by incomplete dissolution after rubbing.

· Short shreds and short pieces, loose face, lack of neat, well-balanced feel.

• Immobilization of petiole and leaf veins due to improper rubbing, leaf shedding, exposed xylem called.

Yellow thick old leaves, rubbed into pieces, color yellow called.

· Fragmentation of tea leaves, the formation of light flakes.

• The powder that is formed when the tea leaves are crushed.

• Pieces are made of a single, old, coarse leaf, which is kneaded into a thick, loose mass.

Single uncoiled, coarse old single leaves.

· Red stem tea stem is called red.

Color Comments · dark green dark green and evenly light.

· Green jade and shiny.

· Gray green with gray.

The rust color is dark red and dull.

· The grassy green leaves are coarse and old, and the fried cyanine is not properly controlled and dried, showing the color of green grass.

· Sand green, such as frog skin green and oily, high-quality green tea color.

· Beige Zeqing brownish gray.

The brown color of sand, green and yellow is like skin color of squid, also called yellow skin.

· The back of the frog's skin is a white spot on the back of the frog.

· Bright, bright color, smooth and moist.

· Dark, dark leafy, dull and dull colors.

· Flower miscellaneous refers to different leaf color, different ages and different colors.

The color comments of the soup color are greenish yellow, clear and bright. Brightness shines, is the color of high quality green tea, green yellow, green, yellow color.

Yellow-green (mime green) yellow with green soup color.

· Light yellow soup is yellow and pale, also known as light yellow.

· The yellow color of the golden soup is slightly yellowish. Clear and bright, like the color of gold.

· The orange-yellow soup is slightly reddish in color, similar to the color of ripe orange.

· The orange-red soup is yellow in color, which resembles the color of ripe barrel orange or ponkan.

· Red soup (water red) over-roasted or Chen tea soup color, light red or dark red.

• After cooling down the cream soup, a light brown or orange creamy soup appears. This is often the case with good quality black tea.

· Bright water is clear and shines.

· Turbidity soup is unclear, sediments or suspended matter are numerous.

· Dark soup is not bright, but there is no suspended matter.

Aroma Comments · Fragrance aroma is pure and complex.

· Elegant fragrance Wenxiu, similar to elegant flowers. If it cannot be specifically called which kind of flower, it is called aroma (quicker) or (flower).

Pure and pure aroma is normal, but not high.

· Vegetables are similar to vegetables, spinach, boiled water after boiling aroma. This type of aroma comment is commonly used for green tea.

Sweet incense (Honey incense) with aroma similar to honey, syrup, or dried longan.

Sweetness and aroma are not high but sweet.

· Fried rice incense is similar to the aroma of popcorn. Tea leaves are lightly baked or roasted.

· The roasted roasted incense produced by the proper baking of Huoxiang tea.

· High fire drying or baking temperature is too high, not charred and caramelized.

· Fire (coke) odor dried or improperly controlled baking, so that the tea charred, with the smell of fire.

· Green taste resembles the smell of grass or green leaves. Fried (steamed) cyanine deficiency, or insufficient fermentation, all with a green taste.

· Boring (cooked) taste is similar to the odor of boiled vegetables, commonly known as (pig dish flavor).

·Smudged tea leaves with other odors and turbidity.

· Miscellaneous (odd) odors that are not expected from tea leaves. Such as smoke smell, musty, Chen taste, oily, sour, earthy, sun-taste and other bad smell. Generally speaking, it is specified which kind of odor it belongs to. If it cannot be specified, it is only referred to as odor.

Taste (Feeling) Comments Strong strong taste, strong stimulation and convergence.

· Fresh and fresh and refreshing.

Sweet and refreshing with a sweet feeling.

· Gan slips sweet and smooth.

Mellow taste thick glycol.

· The alcohol and taste glycol are not thick.

· Normal (faint) taste is normal, but light, thick sense.

· Light and light taste, rough and slippery.

·Rough, harsh, astringent, and rough and slippery.

· Smelly astringent, with a green grassy taste.

· Although bitter and astringent, but bitter, strong astringency. The tea soup entrance has a sense of numbness.

· Tea leaves that are moist or dry when the tea tastes watery. The taste is weak.