There are many famous teas and they all have different shapes and tastes. Faced with a wide variety of tea products, they often worry about how to shop for food. The sensory evaluation mainly uses sight, smell, touch and taste, that is, one look, two smells, three touches and four products to determine the quality of tea. A look: Look at the appearance of tea. Flat tea should be smooth and smooth. Bar-shaped tea should be tightly knotted. Maofeng tea should be tightly curved and its color should be green. Two news: smell the aroma of tea, judge the high and low aroma, pure and turbid, positive and different. Three touch: touch the "body bone" of tea, judging whether it is heavy or light, the level of moisture content. Four products: taste its taste, view its color, check its buds. The color of the tea: The green, green, and green are the top, and the dark and miscellaneous flowers are the next. Tea shape: tight, heavy, complete, uniform net. Crude, light, broken broken down. The aroma of tea: fresh, floral, chestnut, and tender. Plain, vulgar, dull as the next. The taste of tea: fresh alcohol, strong alcohol, refreshing. Thick and light, astringent, hemp tongue is the next. Tea storage "five bogeys": a bogey tea with high water content (requires 6% or less), the second bogey tea contact odor, three bogey tea received light, four bogey tea stored in high temperature, five bogey tea long exposed space. Lime storage method: Pot-bellied large pottery jar, full-bodied quicklime with white cloth at the bottom, tea leaves wrapped in kraft tea bags or pulp paper, placed in a tea jar, sealed and capped, and the ratio of tea to quicklime is 5:1. Low-temperature storage method: Refrigerator can be used to store tea bags in tea bags firstly to remove some moisture, then wrapped in fresh-keeping bags, moved into cold storage, and removed when needed. China Agricultural Network Editor
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