How to distinguish the quality of Kuding tea
Purity identification
The incorporation of other substances in Kuding tea is distinguishable by sense organs. Ordinary tea is lighter in size and smaller in appearance, and the leaves are small and thin at the bottom of the leaf. Coarse-grained powders may be mixed with other substances. The most convenient and effective method is to take about 2 grains of suspicious foreign material and put it in the mouth to cut the pressure with the incisors. Authentic in the mouth can feel bitter. After bitterness and sweetness, poor quality products have no bitterness or bitterness, or bitterness or other peculiar smells. Licorice has only sweet taste without bitterness.
Quality identification
Kuding tea is a health drink. Different from common tea, its evaluation is whether brewing resistance is important. High-grade kudingcha has a rich and full-bodied taste. After bitterness and sweetness, the cord is tight and clean.
The plate: After screening, shaking, collecting tea samples, no broken debris, more tea in the middle, heavy skeletal is better, the old leaf tea cut evenly.
Open soup: Weigh 3 grams of tea, use a 150ml cup, open blisters for 5 minutes.
Sniffing aroma: Aroma is not obvious at the bottom of the leaf. It is relatively flat, and the smell of heat and cold smell is normal and there is no mildew or coke.
Taste: After bitterness and sweetness, bitterness is acceptable alcoholic taste, no odor is better. Sweet taste, but the taste glycol, back to sweet taste is not strong, no sweetness as well. After drinking, the mouth and throat feel clean, sweet and odorless. If the quality of the product is sour, bitter, spicy and burnt, it is not good enough, even if it is adulterated, it must be re-examined.
Anti-foaming test: Kuding tea is resistant to brewing, its taste is slowly released, and continuous brewing (5 minutes each time) is still more than 10 times the taste is very good. Deodorization is quick and slightly lighter.
Look at the soup color: Kudingcha is best known for its yellow, green, clear, no cloudiness or suspended matter.
Comment on the bottom of the leaf: It is better to use indigo or dark cyan, soft, and leaves without any spots or debris.
Tea slag, soup shelved: Kudingcha with a net boiling water soaked tea, tea soup placed 3 to 5 days generally do not turn off taste, taste as ever. When the brewing tea is poured without any water droplets, the tea slag is placed in the cup for 3 to 5 days and generally will not be mildewed. The water will be flushed again and the tea taste will remain.
The kuding tea made from the old leaves has a similar taste to that of the young leaves, but it has a slightly lower bubbling resistance, and the brewed tea tastes lighter. If slightly increase the amount of tea, drinking taste is still better.
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