Black tea review

The quality priority and grade of the finished black tea were evaluated by comparing the appearance, endoplasmic sensory evaluation of the standard sample tea.

Kongfu black tea: focus on beautiful and symmetrical appearance. Factors such as shape evaluation, fragmentation, color, cleanness, etc. The length of the cable is dull, thick and thin, contains millimeter, tight knot Tingxiu, there are sharp fungus, Baihao exposed, body weight is excellent, and vice versa. For the uniform ratio and lower plate tea content, it is required that the upper, middle and lower stages of tea should be properly proportioned, connected with each other, not out of gear, flat and symmetrical, and the content permeability of lower plate tea (broken tea). The color and lustre is better than moist, even and mixed, and the color is withered and gray, mixed for second time. The purity is specific to the contents of stem tendons, slices and non-tea inclusions. High-grade tea requires good cleanliness, and the amount of tea below the intermediate level is limited to varying degrees according to the level. Non-tea inclusions are not allowed. Internal quality evaluation soup color, aroma, taste, leaf bottom. The color of the soup is light, dark, clear and turbid, etc. Red soup, bright gold ring along the bowl or "cold and muddy" (milk coagulation phenomenon) are the performance of good quality, followed by red or red light, red dark or muddy ones are the worst. The aroma is higher than normal, high and low, fresh and pure, tender and old. The taste is more light, strong, fresh, rough and astringent. Kongfu black tea pays attention to the type, height, freshness and persistence of the aroma. The aroma is sharp, fresh and lasting, and the taste is mellow, sweet and refreshing. Kongfu black tea is suitable for clear drink, emphasizing high fragrance and mellow taste.

Race black tea: the stripe is long and loose, the mesophyll is thick, the color is dark, and the thin, gray and withered is the second. The inner quality is the top grade with the flavor of cypress tobacco and longan soup. Leaf bottom specific tenderness and color, tenderness is softer and thicker than leaf quality. The color is more red and darker than that of others. The buds and leaves are neat and clean, soft and thick, red and fresh in color.

Black broken tea: the evaluation of black broken tea is mainly based on endoplasm and supplemented by appearance. The endoplasm is mainly based on the strong, strong and fresh taste of the soup, and the aroma is evaluated by several factors such as concentration, intensity and freshness. Soup flavor concentration refers to the number of water soluble matter, after the import of tea, the tongue has a strong feeling, for high concentration, good quality, followed by light. The intensity is higher than the irritation. The intensity reflects the style type of black broken tea, which is strong and irritating, mellow and peaceful. Freshness is better than freshness, followed by freshness and freshness, dull and stale. Black tea treasures win with its unique fragrance and delicate but not too strong taste; seasonal good tea determines its quality with its unique fresh and pleasant aroma, not depending on its concentration. If there is smoke, coke, mold, stale or smelly tea in the aroma, it is inferior tea. The color of the soup is redder, thicker and brighter. It is better to have bright and thick gold circles on the edge of the bowl. After adding milk, brownish red, pink or orange is preferred, gray hair is dark or cloudy is the second. Black broken tea requires heavy granules. If the volume of 10g broken tea exceeds 30~32ml, it is a light and floating low-grade tea. If there are 40 hole bottom (especially 60 hole bottom), the specification is not clear. The color is more fresh, withered, gray and even. In general, the color of early tea and tender tea is black, while that of late tea and old tea is brown or even brown-red, with fresh and even moist, followed by ash and withered flowers. Black broken tea for stem content is generally not strict, especially seasonal good tea contains tender stem, which does not affect the quality.

Quality characteristics of black tea (qualitycharacteristicsofblacktea)

A character that shows the quality characteristics of black tea in terms of color, aroma, taste and shape. Generally dry tea is black, soup red and leaf red. There are three kinds of black tea: Kongfu black tea, race black tea and black broken tea.

Kongfu black tea is made up of strips of tea of different lengths in a certain proportion. Tight show, uniform, flat, good front seedling, dark color, endoplasmic fragrance high taste mellow. All kinds of black tea have its own characteristics. Such as Qi Hong black color, dazzling luster, with a unique honey-like aroma, internationally known as "Qimen incense". Dianhong is a kind of Kongfu black tea with big leaves, with fat and heavy stripes, covered with golden buds, fruity aroma and strong aroma.

Race black tea belongs to strip black tea, which is the most famous one produced in Xingcun, Chonggao County, Fujian Province. Zhengshan race striped glume is loose, jet black and oily, soup color like syrup-like deep golden red, pleasant nose of pine tallow tobacco and longan soup taste.

According to the appearance characteristics, black broken tea can be divided into four types: leaf tea, broken tea, slice tea and final tea. Granular broken tea is generally produced in China, followed by last tea and sliced tea, collectively known as black broken tea. It is characterized by fine broken shape, and the quality characteristics are different due to different varieties, methods and leaf types.

Different varieties of ① have different quality characteristics. Such as the big leaf kind of black broken tea, the shape is strong, heavy, and the color is moist and brown with black; the tender tea shows golden buds, the soup is red and thick, the aroma is strong and irritating, and the bottom of the leaf is thick, soft and bright. Small and medium-sized leaves of black broken tea, the shape of small particles, dark color, less than the concentration of red soup, high flavor, weak irritation, red and bright leaves at the bottom of the leaves.

The quality characteristics of different methods of ② are different. For example, the traditional method of black broken tea has complete leaves, broken pieces, slices and powder, the shape has the characteristics of black and oily color, the taste concentration of endoplasmic soup is still good, and the freshness and strength are slightly poor. There are only broken tea, last tea and a small amount of sliced tea made by CTC. The main characteristics are that the particles of broken tea are slightly larger, nearly square, neat and solid, the color of the fragments is brown and red, and the taste of the soup is strong and fresh. The weight and compactness of the black broken tea product by rotor mechanism method is slightly worse, the soup taste concentration is good, and the freshness is poor. Hammering mechanism red broken tea (LTP method for short) the product is small and uniform, the color is dark and gray, the soup has good fresh strength and irritation, the concentration is OK, and the leaf bottom is bonded into particles by fine leaf particles.

The quality characteristics of different leaf types of ③ were different. If the leaf tea is a long strip, with tender stems, straight lines and long glumes, of which the big leaf species is made, the strip fat is long with golden buds, the soup is mellow, the freshness is good, and the irritation is not strong. The leaf tea made of small and medium-sized leaf species, the strip is long and thin, the color is black, nothing or little, the soup is fresh and mellow, lack of irritation. Broken tea is granular, tight knot heavy, uniform thickness, does not contain thin short bar tea and light end tea, strong and fresh soup taste is better. The piece of tea is wrinkled in the shape of chips, uniform in size, lighter in body and bones, and the soup tastes fresh and refreshing, with a slightly stronger strength. The final tea is sand-grained, small and heavy, free of ash, and the soup is still strong and not fresh.