1. Cord: Cord refers to the size, length, thickness and weight of various tea-making raw materials (tea seeds). By looking at the tea strips, we can know the age and tenderness of fresh tea leaves and the level of processing technology.
2. Overall crushing: Overall crushing refers to whether the size, length and thickness of individual tea strips are uniform, whether the overall combination is symmetrical and whether the proportion is appropriate.
3. Cleanliness: Cleanliness refers to the contents of tea (stems, seeds, etc.). ) and non-tea inclusions (weeds, leaves, sediment, hair, hemp rope and bamboo chips, etc. ) In the tea.
4. Color: mainly refers to the color and luster of tea itself.
Generally speaking, a good Pu 'er tea, which is moist, plump, neat and compact, is nothing more than tea sundries. /kloc-cooked tea and raw tea over 0/0 years old are brownish red (commonly known as pig liver color) or brown, oily and shiny; Compact tea (bricks, cakes, lumps, melons, etc.). ) uniform and straight appearance, neat edges and corners, clear pattern, no delamination and falling surface, neat spreading surface and moderate elasticity. And those Pu 'er teas that smell miscellaneous and moldy, and the surface looks fuzzy and gray, withered and even moldy are all inferior.
2. Endoplasmic identification (wet evaluation): Endoplasmic factors are divided into aroma, taste, prevarication and leaf bottom.
1. Aroma: Smelling aroma mainly refers to whether there is peculiar smell, musty smell, the level of aroma and the duration of aroma. Pu 'er tea mainly depends on the purity of aroma, and distinguishes between musty and stale aroma. The musty smell is an unpleasant smell. Old aroma is a comprehensive aroma produced by new substances formed by various chemical components under the action of microorganisms and enzymes in the post-fermentation process of Pu 'er tea. Some are like longan, jujube, betel nut and so on. In short, it is a pleasant fragrance. Those with musty, sour, oily, burnt, green, roasted, stuffy or other peculiar smells are inferior products.
2, soup color: that is, the color and brightness of tea soup. The soup of Pu 'er tea is bright, red and reddish brown. If the soup is red, bright and clear, it is high-quality Pu 'er tea, and the dark red and reddish brown soup is normal. Yellow, orange or light, or dark and turbid are inferior.
3. Taste: Taste includes sour, sweet, bitter, bitter, salty, alkaline and miscellaneous taste. Mainly according to the difference between shade, strength, freshness, bitterness and sweetness and purity to evaluate priorities. Good Pu 'er tea should be mellow, smooth and sweet. Mellow refers to the lasting change of fragrance after entering the mouth; Smoothness means that the tea leaves are fresh and thick, and the tea feels silky in the mouth; Returning to sweetness means that saliva is produced on both sides of the tongue after the entrance of tea soup, which has obvious sweetness.
4, the bottom of the leaf: that is, the tea residue after opening the soup. The leaf bottom mainly depends on leaf age, uniformity, crushability, color brightness and the degree of leaf unfolding. Good tea is full and consistent in color, tough in rolling and complete in tea.
I hope it helps you.