Quality characteristics
Huangzhu Baimo is the best of green tea, its quality characteristics are: tea curl, fat round knot, heavy leveling, color sand green, the overall shape of steamed bread, spiral body, frog legs. After the brewing, the golden color of the soup is amber, with a natural fragrance of orchids. The taste is mellow and fresh, and it is sweet and long. It is commonly known as “phonologyâ€. Wong Chuk Pao Tea is high and long-lasting. It can be said that there are more than seven bulbs.
Huang Zhu Bai Hao
Appearance: The rope is fat, round and round, heavy, hard, branches scalp neat, most of the leaves curled to the back of the leaf, the color is black and oily, the sand green is obvious (in the new process, the red trim has mostly been removed) .
Endoplasm: long-lasting aroma, pronounced rhyme, with aromas of orchids or raw peanuts, coconut and other clear flavors; golden yellow tea, orange, taste mellow and sweet, with a little honey, fresh and sweet.
Leaf bottom: branches round, red stems, red petiole hypertrophy (brown leaf pedicle), leaves hypertrophy soft, leaf wavy, called "satin surface."
The most core feature: heavy heavy tea, dark green color; tea tangy rhyme is obvious, extremely hierarchical and thickness; comments should be thick and soft at the end of the leaf.
Identification of fine yellow bamboo is a profound knowledge, Hunan famous tea and old tea people view the smell of tea can identify the pros and cons of tea, the high can cut off the tea production is where Hecun, years of tea, highlights the characteristics Can also taste from the famous tea teacher
Huang Zhu Bai Hao
hand. Unmarried people drink Huang Zhubai from the "viewing shape, listening to sound, observe color, smell incense, rhyme," start to identify the pros and cons of tea.
Observe the shape: The high-quality Tieguanyin tea bar is curled, strong and heavy, greenish and bulging, green and abdomen, with fresh color, green sand, bright red spots, and white frost on the leaves.
Observation color: The golden color of the soup is clear, thick and clear. After the tea leaves are brewed, the bottom of the leaves is thick and bright (one of the characteristics of the yellow bamboo and white tea leaves is the back of the leaves), and the surface of the silk is shiny. This is the dark color of the soup.