What is the flavor and taste of good black tea? only then do we know that it is a professional word to describe the flavor of black tea.

How to evaluate the quality of tea

The sensory evaluation of dry leaves and "wet" leaves can be collectively referred to as cup testing, that is, the evaluation of tea, that is, the process of comparing tea and determining its characteristics, quality and grade.

The aroma, color, taste, appearance and texture of wet leaves were reviewed.

1. Aroma

The form of aroma evaluation is the aroma released after soaking. The sense of smell requires three stages:

"High temperature"-to judge the purity and characteristics of aroma as well as the strength of aroma

"warmth"-evaluating the quality of aroma

"low temperature"-used to judge the aftertaste of the fragrance.

When the tea is poured out of the soaking container, it will produce a high-temperature fragrance. The warm smell is after reviewing the color of the tea, but before tasting the tea. "low temperature incense" is carried out after tasting tea.

two。 Color

Compare the color of the tea. Does this color match the shape of the tea? Is it bright or dark? Is it dark or bright?

3. Taste

Suck a spoonful of tea and let it touch every part of your tongue for maximum taste. Hold for 1-2 seconds before spitting or swallowing.

In the evaluation of tea, pay attention to their characteristics, taste, astringency, bitterness and other aspects of comparison.

4. Soaked leaves

Observe the color of the soaked leaves. What's the color? Are these colors uniform? Is it shiny or dull? Touch the leaves with your fingers. Are the leaves soft or rough? Do you feel something hard because of the presence of stems, stems or other non-tea substances?