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To identify spring tea, the two methods of "seeing" and "smelling" are usually used, namely:
The color of the spring tea is very fresh and green; the old tea is dark in color and black in color, and the green tea is obviously worse than the new tea.
Differentiating spring tea has a strong aroma and is fresh and natural; the old tea is light in flavor and lacks umami taste.
Wet and dry tea springs have just been listed, generally dry, fingers can be made into powder, tea stems easily broken; old tea for a long time, dampness will make the tea feel a little heavy, hand pinch can not become powder, tea stems are not easy to break .
After careful identification of many green teas, they can form natural hairs that are attached to the leaves, and they taste refreshing and sweet. However, if they are left for a long time, the fine hairs will condense into subtle clusters.
Brewing distinguishes the appearance, color, and taste of tea before brewing. The leaves of spring tea are generally wrapped tightly, which looks thick and plump, and some have more hairs. The color is fresh, and the aroma is rich and fresh. When the spring tea is brewed, the tea sinks faster, and the aroma is strong and lasting; the green tea soup is yellow in the green, the red tea soup is red in color, and the gold circle is thick; the tea base is soft and thick, and there are more normal buds.
Spring tea identification method: see, smell
This year's spring tea is currently being listed, because the best quality spring tea prices, so many dealers will take summer tea and autumn tea to sell when the spring tea. In order to help you buy authentic spring tea, here is how to identify spring tea.