The sensory review of Pu'er tea is an important step in recognizing the quality of Pu'er tea. It is also an important reference factors to judge the quality of a tea. It is an important part of the quality of tea. Collect and organize knowledge about Pu'er tea sensory reviews, and share it with everyone.
The sensory reviews of Pu'er tea mainly include: dry tea review, sampling weighing, brewing, and opening soup review.
Dry review: The four factors mainly from the shape of the tea products are: shape, tidy, clarity, and color to review. It mainly depends on the color and shape of the tea. There are four review dimensions in the color: depth, moist, dark, and mixed.
Commonly used terms in appearance review: positive, tight, cracked, smooth, gap, pine, pine bubbles, crooked holes, faces, buds, single pieces, stems, stalks, pigs, pigs, pigs, pigs, pigs, pigs, pigs, pigs, pigs, pigs, pigs, pigs, pigs Liver color, black brown, black, brown, brown red, loach strips, folding strips, strong knots, golden, black, brown black, showing the sun, firing, heavy, light fluttering, and loose.
Sample: Divided into loose tea sampling and tightly pressed tea samples.
Kaitang reviewing Pu'er tea, four steps that can be divided into: Guan Tang color u0026 mdash; u0026 mdash; smell the aroma u0026 mdash; u0026 mdash; taste the taste u0026 mdash; u0026 mdash;
Looking at the leaf bottom
The soaked tea can truly reflect the true quality of the tea. Evaluate the leaf bottom first is to distinguish the aroma by the sense of smell, and the second is the old tenderness, uniformity, color, and development of the bottom of the bottom. The method is to pour the brewed tea leaves into the dedicated leaf chassis. When pouring, pay attention to the finely crushed, the tea of u200bu200bthe cup wall, the bottom of the cup, and the cup lid. Pay attention to mixing, rolling, flat, observe the tenderness of the tea, whether it is evenly neat, the color condition, and the soft and soft of the tea on the bottom of the leaf.