Is it good to have tea stems? How to distinguish the taste of tea?

With the improvement of the quality of life, more and more people have formed the habit of drinking tea, but most people do not know how to distinguish the quality of tea. So is it good to have tea stems? How to distinguish the taste of tea? The following editor will explain them one by one, hoping to help you.

Is it good to have tea stems?

The stem is a very critical part in the production process of oolong tea. The aroma of tea with stems and without stems is completely different. Oolong tea is semi-fermented, and the control of the degree of fermentation is a very high level of knowledge. The fermentation process is called water flow, and the stem can promote water flow. If the tea leaves do not flow well, the stems are generally blue-gray, and they are easy to break during the wrapping and kneading process. The tea leaves will also have a grassy or watery taste when brewed. If the water flows smoothly, the stems are generally red or dark red, and the color of the stems is the same, without any interruptions in the middle. Very inferior tea can generally be judged from the stems. If the tea is brewed with stems, it is generally a bit bitter, so the stems are generally cleaned during the picking process. It only plays a role in the production process, and is actually not very useful in the brewing process. Some people say that it will increase the fragrance and sweetness, which is unfounded.

How to distinguish the taste of tea

1. Look at the appearance and tea soup color: high-grade tea leaves have tight and fine leaves, with visible tips, more hairs and bright colors; low-grade tea leaves have loose leaves, with a dull brown color and lack of luster. High-grade green tea soup colors are preferably bright light green or bright apricot green.

2. Smell the aroma: After brewing, high-end tea has a rich, fresh and long-lasting aroma; mid-range tea has a strong but short-lasting aroma; low-end tea has a low aroma.

3. Taste: The best taste is slightly bitter at first but sweet aftertaste.

Is it necessary to look at the bottom of the leaves to determine whether the tea is good or not?

The quality of tea can be seen from the bottom of the leaves. Many secrets of tea are hidden in the bottom of the leaves. The freshness of raw Pu'er tea can be seen from the bottom of the leaves, the quality of fermentation of cooked Pu'er tea can be seen from the bottom of the leaves, and the quality of fermentation of Dianhong tea can also be seen from the bottom of the leaves. Whether the tea leaves are fresh and tender and whether the craftsmanship is appropriate can be seen from the bottom of the leaves. The bottom of good tea is soft, elastic and uniform. The bottom of bad tea may be broken, mushy, unevenly fermented, fibrous, inelastic, etc. These are both problems of craftsmanship and problems of raw materials.