one. Identification method New tea is compared with Chencha New Tea and Chen Tea. In terms of habit, the first batch of fresh leaves picked from the tea tree by the spring tea of ​​the year is called new tea. The tea that was processed and processed during the previous year or even longer was collectively referred to as Chen tea. New tea and tea can be identified from the following aspects: a. Color: During the storage of tea leaves, due to oxygen and light in the air, some of the pigment substances that make up the color of the tea undergo a slow and automatic decomposition. As a result of the chlorophyll decomposition in the chlorophyll, the color is gradually changed from orange to greenish yellow and green when the new tea is green. The brown tea produced by the oxidation of vitamin C in green tea will make the tea soup brownish. The oxidative decomposition or polymerization of theaflavins, which have a great influence on the quality of black tea, and the result of autooxidation of tea polyphenols, will make black tea from the Wurun of new tea to grayish brown. b. Taste: As a result of the oxidation of esters in tea leaves, volatile aldehydes or water-insoluble condensates are formed in the tea. As a result, the active ingredients that are soluble in water are reduced, and the taste of tea is increased. The mellowness becomes light; at the same time, as a result of the oxidation of amino acids in tea leaves and the result of deamination and decarboxylation, the fresh taste of tea is weakened and becomes “stagnableâ€. c. Aroma: As the aroma substances oxidize, condense, and evaporate slowly, the tea leaves the fragrance from the fragrance to become low-turbid. 2. Identification of spring tea, summer tea, and autumn tea Spring tea refers to tea collected before the end of May of that year; summer tea refers to tea collected from the beginning of June to early July, and tea collected after July is even autumn tea. The quality characteristics of spring tea, summer tea, and autumn tea are now described as follows: a. Dry look: Mainly judged by the shape, color, and aroma of tea. Where black tea, green tea strip tightly knot, beads tea particles round tight; black tea color Wurun, green tea color green; tea fat sturdy, or have more hairs; and aroma fragrant, but the quality characteristics of spring tea. Where black tea, green tea, loose cable, loose particles of pearl tea bubble; red tea color, ruddy, green tea, dark or dark gray color; tea light and spacious, tender stems elongated; aroma slightly old, but the quality characteristics of summer tea. Where the size of the tea is not the same, leaf thin and thin; green and yellow green tea color, dark red tea color; and tea fragrance and peace, but the quality characteristics of autumn tea. In addition, it can also be judged by the combination of flowers and fruits that are occasionally mixed in tea leaves. If young tea plants are found, it is estimated that the size of the fresh fruit is similar to that of mung bean, so it can be judged as spring tea because tea trees are usually inseminated in September and November. It is the time when young fruit begins to grow. If the size of tea is similar to that of a bead, it can be judged as summer tea. When it comes to autumn tea, the fresh fruit of tea leaves has almost the size of a longan, and it is generally not easy to be mixed in the tea. However, the flower buds of tea trees have been formed from July to August. Since September, the blooming period has already appeared. Therefore, there are flower buds in tea leaves. The flower is the autumn tea. However, in the processing of tea, it is common to sift through the screening and picking-up. It is very rare for mixed flowers and fruits to be mixed. Therefore, comprehensive analysis must be conducted to avoid one-sidedness. b. Wet look: It is the opening of the soup review, which is further judged by smelling, tasting, and looking at the bottom of the leaf. When brewing, the tea sinks faster, the aroma is strong and lasting, and the taste is mellow; the green tea soup is yellow in the green, the red tea is red in the soup and the gold circle is red; the tea base is soft and thick, and there are more normal buds; the leaf veins are fine and the leaf margins are not serrated Obviously, for spring tea. When brewing, the tea sinks slowly, and the aroma is not high; the green tea tastes bitter, the soup is green and green, and there are copper green shoots in the bottom of the leaves; the black tea taste is not thick and astringent, the soup is dark red, and the bottom is brighter; no matter black tea Or green tea, the bottom of the leaves are thin and hard, more clips, thicker veins, leaf edge jagged, this is summer tea. Where the aroma is not high, the taste is light, the bottom of the leaf has copper green leaf buds, the leaf sheets are of different sizes, there are many clips, and the jagged edges of the leaves are obvious. It is autumn tea. 3. The difference between the true tea and the false tea is not only the difference in the morphological characteristics but also the difference in the biochemical characteristics. It can generally be evaluated by the method of sensory evaluation. When you identify, you usually use both hands to hold a dry tea and smell the tea. Those who have the inherent fragrance of tea are true tea; those who have barley or other bad smell are fake tea. If a small amount of tea is baked and burned, its odor will be more easily identified. Second, it can be distinguished from the color of tea leaves. Grab a handful of tea on a white porcelain dish and spread out the tea leaves. Observe carefully. If the green tea is dark green, black tea is dark, and the oolong tea is green, it is a real tea. If the colors are uncoordinated and uncoordinated, or if they are inconsistent with the nature of the tea, false tea is suspected. If it is difficult to judge the color of aroma, it is advisable to take a small amount of tea in a cup, add boiling water, and further identify from the leaves, tea leaves, color, aroma, taste, and shape. Of course, chemical methods can also be used for identification. Because all tea leaves contain 2~5% caffeine and 10~20% tea polyphenols. So far, these two components have been contained in the leaves of plants, and they have such a high content. two. Brewing method The brewing technology of tea consists of three elements: 1. The amount of tea used is very diverse, with different types of tea and different amounts of tea. Such as brewing general red, green tea, tea and water ratio, roughly controlled at 1:50 ~ 60, that is, put about 3 grams of dry tea per cup, add boiling water 150 ~ 200 ml. If you drink Pu'er tea, put 5~10 grams per cup. If teapots are used, they should be properly grasped according to their size. The most used tea is oolong tea, and each time the amount of tea is almost one-half or more of the teapot's volume. Second, the amount of tea used has a close relationship with consumers' drinking habits and age levels. 2. The water temperature of the tea must be boiled, and the fire must be simmered. Do not cook it slowly. It is advisable to boil and brew, and with such a tea, the tea flavor is good. The temperature of tea water is mainly determined by what tea to drink. High-grade green tea, especially various fresh teas (green tea type tea) with fresh shoots, cannot be brewed with boiling water at 100°C. Generally about 80°C is appropriate (usually refers to boiled water and then cooled to 80°C. If it is sterile water, just burn the required temperature). The softer and greener the tea, the lower the temperature of the brewing water, so that the tea brewed out must be bright green, bright and fresh, and the vitamin C of the tea is less damaged. To brew all kinds of flower tea, black tea and middle and low-grade green tea, use 100°C boiling water. To drink oolong tea, pu'er tea, and wolfberry tea, each time the amount of tea used is large, and the tea is coarse and old, must be boiled with boiling water at 100°C. Sometimes, in order to maintain and raise the water temperature, it is also necessary to scald the hot tea set with boiling water before brewing, and then drench the water outside the pot. Ethnic minority drinking brick tea requires a higher water temperature, break brick tea, and cook it in a pot. 3. Brewing time and frequency If tea cups drink red green tea in general, put about 3 grams of dry tea per cup. Pour a small amount of boiling water first, soak the tea for a degree, cover for about 3 minutes, add boiling water to 78%, then you can drink hot. When drinking about one-third of the tea in the cup, add boiling water, so that the concentration of tea before and after the more uniform. According to the determination, when the tea leaves first time, their soluble substances can be leached by 50-55%; the second time by foaming, they can be leached by about 30%; the bubbles for the third time, can be leached by 10%; Few things. Therefore, it is usually better to brew three times. If the drinking particles are small, rub with enough red broken tea and green broken tea. After brewing with boiling water for 3-5 minutes, most of the active ingredients will be leached and they can be quickly consumed once. Drinking instant tea is also a one-time brewing method. three. Storage methods Tea purchased by the family, whether it is tea in small packages or bulk tea, is generally not used up once bought back. In particular, bulk teas should be repacked and stored immediately. Packaging and storage issues. As the tea is loose and porous, easy to absorb moisture and absorb odors, the ancients have been very particular about the preservation of tea. At present, the commonly used methods of tea storage in the family are as follows: Wattan tea storage method uses kraft paper or other thick paper to wrap the tea. The moisture content of the tea should not exceed 6%, that is, the moisture content of the tea is usually easily changed into powder by hand, and then the tea bag is placed in a high-quality ceramic altar. Around the middle, put a block of lime in the middle, the size of the lime bag depends on the amount of tea leaves; use cotton or thick soft grass pad to cover the mouth to reduce air exchange. Lime as the degree of moisture absorption once a month or two, can generally save about six months. If there is no lime or lime trouble, you can also use silica gel, when the silica gel is pink, take out the drying (ie green) and can be reused. Tank storage method: This method is to use a variety of tinplates that are currently available on the market, or iron tins and bins that have originally been placed with other foods or cakes, preferably with double iron lids, so that they have better moisture resistance. The storage method is simple, and it is a popular and common method for storing tea in the home. In order to better maintain the inner dryness, one or two packets of dry silica gel can be placed. Place the tin of canned tea in the shade, which can slow down the aging and deterioration of the tea. 3. Plastic bag storage: Plastic bags are the most common and versatile packaging materials available today. They are inexpensive and easy to use. Therefore, it can be said that the use of plastic bags to preserve tea is one of the most convenient and economical methods for household tea storage. The tea leaves are wrapped with softer clean paper and placed in a sealed plastic bag with high density, certain strength, and no odor. Put in the refrigerator freezer, even if put a year, the tea can still be aromatic, as new color.