The four commonalities of good tea are not only the embodiment of tea quality, but also the embodiment of tea culture and tea art spirit. Here's a closer look at these four commonalities:
First, the color of the soup is transparent and bright
The color of a good tea is the primary manifestation of its quality. Whether the tea soup is red, green, black, white, or yellow, its key feature is "translucent". This translucency is not simply clear, but the crystal clarity of the tea soup in the light, like a jewel.
The color of the soup is transparent and bright, which first shows that the production process of the tea is excellent, the fermentation is properly controlled, and there is no phenomenon such as frying and burning. In the process of tea making, the fine operation of finishing, rolling, fermentation and other processes makes the tea polyphenols, amino acids, caffeine and other substances in the tea fully transformed, forming a unique aroma and taste. At the same time, the balanced ratio of these substances also makes the soup color of the tea soup show the characteristics of translucent.
In addition, the translucent color of the soup also means that the tea leaves are properly stored and transported, and are not contaminated by dust, mildew, etc. During the storage and transportation of tea, if it is not handled properly, it is easy to absorb external odors and moisture, resulting in the decline of tea quality. A good tea with a translucent soup indicates that its storage conditions are good, and the purity and quality of the tea have been well maintained.
Second, the bitter and astringent taste exists but quickly dissolves
Bitterness is the original taste of tea, as the saying goes, "not bitter or astringent is not tea". However, the bitterness of good tea does not blindly stimulate the taste buds, but can quickly dissolve and turn into a sweet and healthy taste. This conversion of bitterness and sweetness not only reflects the quality of tea, but also shows the essence of tea art.
The bitterness of good tea is usually mild and can dissipate quickly. This is because substances such as tea polyphenols and caffeine in tea are fully released and transformed during the brewing process, so that the bitter and astringent taste of the tea soup can be neutralized. At the same time, amino acids and other substances in tea can also stimulate the oral secretion of saliva, resulting in a feeling of returning to sweet and rejuvenated. This contrast and transformation of bitterness and sweetness makes the taste of the tea soup richer and more layered.
3. No peculiar smell or miscellaneous taste
Good tea should be pure and free of impurities, whether it is the fragrance of dry tea, the fragrance of hanging cups or the fragrance dissolved into the tea soup, it should be comfortable and healing. If there is a bad smell such as peculiar smell and miscellaneous smell in the tea, it usually means that there is a problem with the quality of the tea.
Peculiar smell and miscellaneous smell may come from the processing process of tea, such as insufficient or over-harvesting of green taste, paste, smoke smell, etc.; It may also come from the storage process of tea, such as tea adsorbing odors in the air or moisture and mildew. These peculiar smells and miscellaneous tastes will not only affect the taste and quality of tea, but may also cause adverse effects on human health. Therefore, it is very important to choose a good tea with no peculiar smell and miscellaneous flavors.
Fourth, the bottom of the leaf is fresh
The bottom of the leaf is the residue of the tea after brewing, and the quality and production process of the tea can be judged by observing the bottom of the leaf. The bottom of the leaves of good tea is soft and shiny, the leaf quality is soft and smooth to the touch, elastic and tough, and the bottom of the leaf is fragrant.
The freshness of the bottom of the leaf indicates that the raw materials of the tea are good, the production process is excellent, and the activity of the tea is retained. In the process of picking and making, the fine operation of raw material selection, killing, rolling and other processes of tea makes the nutrients in tea fully retained and transformed. At the same time, the correct brewing method can also make the activity of the tea fully displayed. Therefore, by observing the bottom of the leaf, you can judge whether the quality of the tea and the production process are excellent.
To sum up, the four commonalities of good tea include transparent and bright soup color, bitter and astringent taste that exists but dissolves quickly, no peculiar smell, miscellaneous flavor and fresh leaf bottom. These four commonalities not only reflect the quality and production process of tea, but also show the tea culture and the spirit of tea art. When choosing tea, we can judge the quality and taste of tea through these four commonalities, so as to choose a cost-effective and high-quality tea.