There are many kinds of white tea, including old and new tea, loose tea and cake tea, and there are many places of origin of white tea. How to select the real good white tea from the numerous products?
By mastering the following four-step tea appreciation method, ordinary people can also become a master of tea selection.
First, from the point of view of sensory evaluation, the new white tea with better quality has uniform color, fat and uniform strips, and clear liquor color.
Two, light smell dry tea aroma fresh, no mildew, miscellaneous taste (PS: some will have some grass gas, is a normal phenomenon, generally put after a period of time, will disappear naturally)
Third, the texture of tea soup directly reflects the essence of white tea:
- New tea: with fresh and sweet as the leading, pekoe silver needle like mountain spring, white peony flower fragrance wrapped with mellow and soft, longevity eyebrow sweet with herbal fragrance. It has low bitterness and astringency and melts quickly, which is the top grade.
- Old tea: After aging, the soup is as mellow as rice soup, sweet, smooth and long, and the throat rhyme promotes the production of body fluid. If there is an astringent feeling, sour taste or weak “water feeling”, it is improper processing or storage.
Fourth, look at the state of the bottom of the leaf. The bottom of good tea leaves is soft and fresh, the buds and leaves are stretched and gently pinched to be elastic; the bottom of inferior tea leaves is dark, hard and fragile. The bottom of the new tea is light green, and the old tea turns brown, but the color needs to be uniform.