Tea comes from those tree species.

tea leaves

China is the birthplace of tea trees, which first appeared in Yunnan-Guizhou Plateau and Xishuangbanna in southwest China. However, some scholars believe that the origin of tea trees is in India, on the grounds that there are wild tea trees in India, but not in China. But they didn't know that China mentioned the existence of wild tea trees and the elegant "tea tree king" around 200 BC.

Shennong Herbal Classic is the first pharmaceutical monograph in China, which was written in the Warring States Period and completed in the Western Han Dynasty. In the form of legend, this book collects the drug knowledge accumulated by the working people for a long time since ancient times, including a paragraph that says: "Shennong tasted a hundred herbs, but it was poisoned by seven or two poisons every day, but it was solved in tea." According to textual research, the tea here refers to ancient tea, to the effect that in ancient times, the legendary Emperor Yan personally tasted all kinds of herbs in order to find plants beneficial to human survival, and was poisoned many times in one day. But he was saved by tea. Although this is an obviously exaggerated legend, we can also learn from it that the use of tea by human beings may have started from medicinal use.

According to the investigation, the word "tea" first appeared in "Bai Yin Master Monument" and "Huaihui Monument", about the middle of the Tang Dynasty, from 806 to 820 AD. Before that, "tea" was expressed by the polysemous word "tea".

The basic meaning of the word "tea" is "bitter herb". In ancient times, people still lacked understanding of tea. It is completely understandable to classify it as bitter vegetable only according to its taste. When people realized the difference and special function between it and the general Sophora alopecuroides, a new word representing it alone came into being.

Tea is as important as food. However, "tea is not produced locally due to climate and other reasons. In order to strengthen the control of ethnic minorities, the government adopts a limited direct distribution method for the supply of tea to achieve the purpose of "governing the border with tea". At the same time, the government not only controlled the supply of tea, but also exchanged a small amount of tea for most of the war horses, which brought a heavy burden to the brothers. This is the "tea-horse mutual market" in history.

Tea, as a kind of beverage, has spread to ethnic minority areas in northwest China since the Tang Dynasty and has become a necessity for local people. One day without Chaze's disease, three days without Chaze's disease. China is the origin of tea trees. China's contribution to human beings in the tea industry mainly lies in the earliest discovery and utilization of this plant, which has developed into a splendid and unique tea culture in China, the East and even the whole world. According to China history books, before drinking tea, "the ancients drank water in summer and soup in winter", and they always used warm soup to quench their thirst. Drinking tea has changed people's bad habit of drinking raw water and greatly improved people's health. As for tea, it is regarded as "undoubtedly the best gift from the East to the West" in Europe and America, "Without the introduction of tea and coffee in Europe, drinking would be more luxurious", "The benefits of tea to mankind are immeasurable", "I am sure that tea is one of the saviors of mankind" and "a great comfort" and so on. Except Korea, Japan, Central Asia and West Asia, tea drinking and tea production and trade all over the world were introduced from China around the Tang Dynasty. Most of the others were introduced and developed after16th century, especially in the last 200 years.

Chinese tea culture

China is the hometown of tea. Tea making and drinking have a history of thousands of years, and there are many famous products. The main varieties are green tea, black tea, oolong tea, scented tea, white tea and yellow tea. Tea has the curative effect of strengthening the body and curing diseases, and is full of appreciation interest, which can cultivate sentiment. Tea tasting and entertaining guests are elegant personal entertainment and social activities in China, while sitting in teahouses and tea parties are social group tea activities in China. Chinese tea art enjoys a high reputation in the world. The Tang Dynasty was introduced to Japan, and the Japanese tea ceremony was formed.

Tea drinking began in China. Tea is washed with boiling water, which is natural, elegant and tasteful. Seeking the inherent taste of tea, we should focus on artistic conception. This is the characteristic of tea tasting in China. Tea of the same quality, such as different water, different tea sets or different brewing techniques, will have different effects. China has attached great importance to tea brewing since ancient times and accumulated rich experience. To make tea well, it is necessary to understand the characteristics of various teas and master the scientific brewing technology, so as to fully display the inherent quality of tea.

People in China pay attention to the word "quality" when drinking tea. "Tea tasting" is not only to identify the advantages and disadvantages of tea, but also to daydream and appreciate the taste of tea. Making a pot of strong tea in your busy schedule, choosing a quiet place and taking a sip by yourself can eliminate fatigue, relieve boredom, refresh your mind, sip slowly, enjoy the beauty and sublimate the spiritual world to a noble artistic realm. The environment for tea tasting is generally composed of buildings, gardens, furnishings, tea sets and other factors. Drinking tea requires quietness, freshness, comfort and cleanliness. China's gardens are world-famous, and the scenery is even more numerous. Use gardens or natural mountains and rivers to set up tea rooms, so that people can rest and be full of interest.

China is an ancient civilization and a country of etiquette, which attaches great importance to etiquette. When the guests come, the etiquette of making tea and offering tea is essential. When guests come to visit, you can argue and choose the best tea set that best suits the taste of the guests. When offering tea to guests, it is also necessary to mix tea properly. When drinking tea with guests, the host should pay attention to the tea residue in the guest's cup and pot. Generally speaking, tea is brewed in a teacup. If you have already drunk half of it, you should add boiling water to make the concentration of tea basically the same and the water temperature appropriate. When drinking tea, it can also be properly accompanied by tea, candy, dishes and so on. To achieve the effect of regulating taste and snacks.

Classification of tea

1. Classification by color (or production process):

Tea Class Name to Create Characteristic Representative Products

Green tea does not ferment (the degree of fermentation is zero), Longjing tea, Biluochun.

Huangchahui fermented tea (fermentation degree: 10-20m) Bai Mudan and Bai Rong Anji Baihao Silver Needle.

White tea micro-fermented tea (fermentation degree 20-30m) Junshan Yinzhen

Green tea semi-fermented tea (fermentation degree 30-60m), Tieguanyin tea, Wenshan packaged tea, frozen top oolong tea.

Black tea fully fermented tea (fermentation degree is 80-90m) Qimen black tea, litchi black tea.

Fermented tea after dark tea (degree of fermentation 100m) Liubao tea, Pu 'er tea.

2. By season:

① Spring tea-refers to the tea picked from late March to mid-May of that year. In spring, the temperature is moderate and the rainfall is sufficient. In winter, after half a year's cultivation, the tea buds are full, the color is green, the leaves are soft and rich in vitamins, especially amino acids. It not only makes the taste of spring tea fragrant, but also has health care function.

② Summer tea —— refers to the hot summer weather from early May to early July when tea is picked, and the new shoots and leaves of tea trees grow rapidly, so that the content of water extract that can dissolve tea soup is relatively reduced, especially the reduction of amino acids, which makes the taste and aroma of tea soup not as rich as that of spring tea. Because the contents of bitter anthocyanins, caffeine and tea polyphenols are more than those of spring tea, purple buds and leaves not only add different colors, but also taste bitter.

(3) Autumn tea-tea picked after mid-August. The climatic conditions in autumn are between spring and summer. When tea trees grow in spring and summer, the content of new shoots and new buds is relative, which makes the leaves smaller, brittle, yellow in color and more peaceful in taste and aroma.

④ Winter tea-about late June 10. Winter tea grows after autumn tea harvest, and the climate gradually turns cold. Because the new shoots and buds of winter tea grow slowly and the content increases gradually, the taste is mellow and the aroma is rich.

3. According to its growing environment:

(1) Pingdi Tea-Tea bud leaves are small, thin, flat and yellow-green. The processed tea strips are thinner, lighter in bone, less in aroma and worse in taste.

(2) Alpine Camellia-because the environment is suitable for the habits of tea trees that like temperature, humidity and shade. Therefore, there is a saying that high mountains produce good tea. With the different altitudes, it has caused unique alpine environmental characteristics. From temperature, rainfall, humidity, soil to trees growing on mountains, these environments provide unique conditions for the growth of tea trees and tea buds. Therefore, compared with Pingdi tea, Alpine Camellia has plump bud leaves, green color and more fluff. The processed tea leaves are tight and fat. Exposed white hair, rich aroma, resistant to brewing.

Tea drinking etiquette

China is the hometown of tea, with a long history of tea cultivation, strict tea worship etiquette and peculiar tea drinking customs. Tea drinking in China has a history of more than 4,700 years since the Shennong era. Tea ceremony is predestined friends, which has existed since ancient times.

Guests come to offer tea, which is the earliest traditional virtue and etiquette of Han compatriots in China. Until now, guests always make a cup of fragrant tea when they get home. Celebrations, but also like to entertain with refreshments. Tea party is simple, economical, elegant and solemn. The so-called friendship between gentlemen is as light as water, and it also refers to tea with pleasant fragrance.

Our Han compatriots also have various customs of replacing gifts with tea. Hangzhou, the capital of the Southern Song Dynasty, every long summer, each family cooks new tea and gives it to relatives and friends with all kinds of fine fruits, which is called seven teas. This custom is to put two olives or kumquat in a teacup, which means good luck in the Spring Festival.

Tea ceremony is also a grand ceremony in China's ancient weddings. Xu Ming's Ci book said in Textual Research on Tea Sparse: If tea does not change its roots, plants will have children. The ancients married on the knowledge of tea, thinking that tea trees can only germinate from seeds into plants, and cannot be transplanted, otherwise they will die, so they regard tea as an eternal symbol of nature. Therefore, folk men and women get engaged with tea as a gift, and the woman accepts the man's dowry, asking for tea or tea, some call it tea, and there is a proverb that they don't eat two teas. At the same time, the etiquette of the whole marriage is always called three teas and six rituals. Three kinds of tea are engagement tea, wedding tea and bedroom tea. Tea is also called "male tea and female wine", that is, when engaged, the man's family will send back several jars of Shaoxing wine in addition to wishful stickers. At the wedding, there will be three tea ceremonies. Three teas, the first cup of 100 fruits and the second cup of lotus seeds and red dates; The third cup is tea. The way to eat, after taking the cup, hold it in your hands, bow deeply, then touch your lips and be taken away by your family. The same is true of the second road. Third, you can't drink until you bow. This is the most respectful etiquette. Of course, these customs are gone now, but the ceremony of offering tea at the wedding is still a habit.

Basic components and efficacy of tea

I. Basic ingredients of tea

1. catechin: commonly known as tea tannin, it is a unique component of tea and has a bitter, astringent and astringent taste.

2. Caffeine: with bitter taste, it is an important component that constitutes the taste of tea soup.

3. Minerals: Tea is rich in potassium, calcium, magnesium and manganese 1 1 minerals.

Second, the function of the basic components of tea

1, catechin:

Tea tannin, commonly known as tea tannin, is a unique component of tea, with bitter, astringent and astringent taste. It can be combined with caffeine in tea soup to reduce the physiological effect of caffeine on human body. Has antioxidant, antimutagenic, antitumor, blood cholesterol and low-density ester protein content reducing, blood pressure rising inhibiting, platelet aggregation inhibiting, antibacterial and antiallergic effects.

2. Caffeine:

It has bitter taste and is an important part of the taste of tea soup. In black tea soup, it combines with polyphenols to form a complex; Emulsifying phenomenon will be formed when the tea soup is cold. Tea-specific catechins and their oxidative condensation products can slow down and maintain the excitement of decaffeination, so drinking tea can keep people awake and have more endurance.

3. Minerals:

Tea is rich in potassium, calcium, magnesium and manganese 1 1 minerals. Tea soup is an alkaline food with many cations and few anions. Can help body fluids maintain alkalinity and keep healthy.

① Potassium: Promote the elimination of blood sodium. High blood sodium content is one of the causes of hypertension, and drinking more tea can prevent hypertension.

② Fluorine: It can prevent tooth decay.

③ Manganese: It has antioxidant and anti-aging effects, enhances immune function and contributes to the utilization of calcium. Insoluble in hot water, it can be ground into tea powder to eat.

4. vitamins:

Carotenoids: They can be converted into vitamins in human body, but they can only be supplemented by drinking tea and swallowing.

②B vitamins and vitamin C: They are water-soluble and can be obtained from drinking tea.

5. Other functional components:

① Flavonoids and alcohols can strengthen the microvascular wall and eliminate halitosis.

② Saponins have anti-cancer and anti-inflammatory effects.

(3) Aminobutyric acid (GABA) is produced by forcing tea leaves to breathe anaerobically in the process of making tea, and it is said that gaba-tea can prevent hypertension.

The purchase of tea

Without scientific instruments and methods, the quality of tea can be evaluated by color, aroma and shape. Using these four aspects to evaluate the quality of tea is usually identified by looking, smelling, touching and tasting. That is, look at the appearance, look at the color, smell the aroma, touch the bones and taste the soup.

① Color-Different teas have different color characteristics. Fried green tea should be yellow-green, baked green should be dark green, steamed green should be emerald green, and Longjing should be bright green with a slight beige color. If the color of green tea is dark and dark brown, the quality must be poor. The vapor color of green tea should be light green or yellowish green, clear and bright; If it is dark yellow or turbid, it is definitely not good tea. Black tea should be black and glossy, and the soup should be red and bright. Some top-grade Kung Fu black tea can form a yellow oil ring around the teacup, commonly known as "golden ring"; If the soup is dark and turbid, it must be inferior black tea. Oolong tea should be green, brown and shiny.

2 aroma-all kinds of teas have their own fragrance, such as scented green tea, top-grade green tea with orchid fragrance and chestnut fragrance, and black tea with fragrance, sweetness or floral fragrance; Oolong tea is cooked in Momoka and other places. If the aroma is low, it is classified as inferior tea; Old tea is old; Deteriorated tea leaves have bad smells such as mildew. Even Kuding tea smells natural. Scented tea attracts tea customers with its rich fragrance.

(3) Taste-or the taste of tea. The taste of tea itself consists of bitter, astringent, sweet, fresh and sour ingredients. If the proportion of ingredients is appropriate, the taste will be fresh, mellow and delicious. Meanwhile, different teas have different tastes. The first taste of superior green tea has its bitterness, but the aftertaste is rich and mellow, which makes your mouth full of saliva. Rough and inferior Chaze is tasteless and even has a dull mouth and tongue. Excellent black tea with rich, strong and fresh taste; Low-grade black tea is tasteless. Kuding tea is bitter to eat in the mouth, but sweet to drink.

④ Appearance-The quality of tea can be judged from the appearance of tea, because the quality of tea is directly related to the fresh leaves picked by tea, and also related to the tea making, which is reflected in the appearance of tea. For example, good Longjing tea, smooth and straight, looks like a bowl nail; Good pearl tea has round, compact and uniform particles; Good kung fu black tea is tight, and the red broken tea particles are neat and uniform; Good Maofeng tea, more buds, more buds, and so on. If the rope is loose, the particles are loose, the leaves are rough and the bones are light, it is not good tea.

Terms for sensory evaluation of tea

People's Republic of China (PRC) national standard GB/T 14487-93 Test terminology of tea sensor.

1 Subject content and scope of application This standard provides a set of terms and definitions for tea evaluation. This standard is applicable to the sensory evaluation of all kinds of tea in China.

2 Common terms of various teas

2. 1 dry tea appearance terms

2. 1. 1 shows a lot of burrs. Fuzzy exposure of synonyms

2. 1.2 The sharp bud leaves are tender, tight and sharp.

2. 1.3 Body weight of body bone tea.

2. 1.4 Heavy weight makes tea feel heavy in your hands.

2. 1.5 light float, the weight of tea in your hand is very light.

2. 1.6 is even, the thickness, length and size of the upper, middle and lower tea sections are consistent, the proportion is appropriate, and there is no off-grade phenomenon. Homogeneous synonyms; Uniform lining

2. 1.7 There is more tea in the upper and lower sections, less tea in the middle section, and the proportion of tea in the three sections is improper.

2. 1.8 shall be neat and tidy, free of inclusions such as stalks.

2. 1.9 straight, straight, smooth and even, without bending or bending. Synonym straightness

2. 1. 10 bending is not straight, and it is hooked or arched. Synonym hook; (Earrings)

2. 1. 1 1 Evenly leveled tea leaves cling to each other in the tray without looseness or overhead.

2. 1. 12 tight knot tight roll firmly.

2. 1. 13 A compact straight is a compact circle.

2. 1. 14 is tight and heavy, with moderate tightness and heavy bones.

2. 1. 15 The thick, fat buds are tender and thick. Synonym majestic

2. 1. 16 Strong or tender, with heavy bones.

2. 1. 17 is thick and heavy with poor tenderness.

2. 1. 18 coarse loose has poor tenderness and bulky shape.

2. 1. 19 loose strip tightness is poor. Synonym pine bubble

2. 1.20 looseness is not tight but flat.

2. 1.2 1 Flat and round blocks form oblate or irregular round blocks.

2. 1.22 Round and round cables are round and compact.

2. 1.23 The round and straight cable is round and straight. Synonym muddy straight

2. 1.24 Flat strip is flat and not round.

2. 1.25 Short and blunt tea leaves are broken and there are no seedlings. Synonym, short bald

2. 1.26 The short section is short, and there are many teas in the lower section, which are uneven.

2. 1.27 The broken strips are scattered and short.

2. 1.28 There are too many screened teas with the smallest waste weight in the lower section.

2. 1.29 the bursting point is the protruding bubble point on the dry tea.

2. 1.30 Crevasse cutting and cut marks are exposed.

2.2 terminology of dry tea color

2.2. 1 camellia sinensis has bright color and good luster.

2.2.2 Dry dull color dull.

2.2.3 Uniformly colored leaves are mixed evenly.

2.2.4 Mixed leaves with different colors and shapes. This term also applies to leaf bottom.

2.3 soup color terminology

2.3. 1 Clear, clear, clean, transparent, bright and free of sediment.

2.3.2 Bright, fresh and bright, clear and bright.

2.3.3 Fresh and bright, fresh and bright. This term also applies to leaf bottom.

2.3.4 Deep tea soup is dark in color.

2.3.5 Light tea soup is as light as water.

2.3.6 Bright and bright tea soup is clean and transparent.

2.3.7 Dull refers to darkness and opacity. This term also applies to leaf bottom.

2.3.8 Turbid suspended tea soup has a large number of suspended substances and poor transparency.

2.3.9 precipitate the tea soup at the bottom of the bowl.

2.4 Aroma terminology

2.4. 1 High fragrant tea has a high and lasting aroma.

2.4.2 Pure and normal tea is pure and normal, with neither high nor low aroma.

2.4.3 Fairness and normality are low, but there are no impurities.

2.4.4 Low, but not heavy.

2.4.5 stunts are dull and uncomfortable.

2.4.6 sulking, sulking, and dull smell.

2.4.7 Breathe rough old leaves and heavy pungent smell.

2.4.8 Green smells like grass or green leaves.

2.4.9 The aroma of slightly baked crispy rice or caramel on high fire.

2.4. 10 Old fire is more serious than high fire.

2.4. 1 1 stale smell tea aging smell.

2.4. 12 the smell that the bad smell disappears and continues, or the smell produced by the deterioration of tea leaves or the pollution of foreign bodies such as smoke, coke, acid, rancidity and mildew. When using, it should indicate what kind of bad gas it belongs to.

2.5 taste terms

2.5. 1 Sweet aftertaste is good and a little sweet.

2.5.2 Strong tea soup is thick and irritating.

2.5.3 The alcohol is thick, cool, sweet and irritating.

2.5.4 Strong liquor is heavy and delicious. The aftertaste is sweet. Stimulation is weaker than richness and stronger than mellow.

2.5.5 Alcohol is mellow, normal, refreshing and slightly sweet.

2.5.6 Alcohol is mild and sweet. Stimulation is weaker than alcohol and stronger than calmness.

2.5.7 Plain neutral tea has normal taste and weak irritation.

2.5.8 Plain and light tastes slightly like tea, and then tasteless. Synonyms and light; Light; flat

2.5.9 astringent taste After a string of tea soup is eaten, there is a feeling of numbness and thick tongue.

2.5. 10 rough is rough and dull.

2.5. 1 1 green and astringent, with a green taste.

2.5. 12 Bitterness is bitter in the mouth and bitter in the aftertaste.

2.5. 13 Cooked tea soup is unpleasant in the mouth, and has a steaming or stuffy taste.

2.5. 14 high-fire, high-fire tea tastes like fire.

2.5. 15 The burnt smell of the old fire is similar.

2.5. 16 The old taste has gone bad.

2.5. 17 bad smell deodorizes the smell of smoke, coke, acid, rancidity, mildew or foreign body pollution caused by tea deterioration. When using, please indicate what kind of bad smell it belongs to.

2.6 Leaf bottom clause

2.6. 1 tender and multi-bud. The leaves are small and tender.

2.6.2 Tender soft tender.

2.6.3 Press the cotton-like place with soft hands, and press the back to make it stick to the bottom of the tray.

2.6.4 Even and tender, with the same size, thickness, whole crushing or color.

2.6.5 Miscellaneous, old and tender, inconsistent in size and thickness, crushed as a whole or with different colors.

2.6.6 Tender and even buds and leaves, tender and soft.

2.6.7 Hypertrophic buds are plump, mesophyll is thick, and veins are not exposed.

2.6.8 Open the leaves, and the leaves are soft. Synonym extension

2.6.9 Spread out the old leaves with open leaves.

2.6. 10 thick leaves, thick stems and exposed veins.

2.6. 1 1 Shrinking leaves and old wrinkles.

2.6. 12 twigs are thin, leaves are thin and fleshy.

2.6. 13 thin and hard leaves are old, thin and hard.

2.6. 14 is broken, and there are many broken blades.

2.6. 15 is bright and bright.

2.6. 16 Dark mixed and dark mixed leaves are dark and tender.

2.6. 17 Hard leaves and mixed leaves, with thick, old and hard leaves, peduncles and complex colors.

2.6. The18 focal spot batch has local black or yellow focal marks on the leaf edge, surface or back.

3 green tea terminology

3. 1 dry tea shape terminology

3. 1. 1 The thin and tight steel wire rope is slender, tightly wound and complete, and the seedlings are good. This term also applies to the shape of black tea and yellow tea.

3. 1.2 tight, slender and tight, thin and long, showing seedlings. This term also applies to the appearance of high-grade black tea and dry tea. Synonym Miao Xiu

3. 1.3 Tadpole-shaped round tea has a tail and a thick tail.

3. 1.4 Round-headed round strip tea forms round tea.

3. 1.5 spiral with bud tip, finishing, frying into round or oval particles.

3. 1.6 The curl is spiral or annular. This term also applies to the shapes of yellow tea and dry tea.

3. 1.7 Fine round particles are fine and round, with good tenderness and heavy bone.

3. 1.8 Round and tight particles are round and tight.

3. 1.9 Round and compact particles are round and firm.

3. 1. 10 The round shape and the normal grain shape are neat.

3. 1. 1 1 Round and heavy particles are slightly larger and the bones are heavier.

3. 1. 12 coarse round coarse round particles are slightly coarse round.

3. 1. 13 coarse and flat particles are coarse and loose.

3. 1. 14 round droplets are as big as broad beans or litchi seeds, mostly buds and leaves.

3. 1. 15 The flat leaves are thin and fleshless, flat and dry.

3. 1. 16 Yellow-headed leaves are older, with round grains and yellowish color.

3. 1. 17 The edge of the flat tea is cut with a knife, and it can't wrinkle at all.

3. 1. 18 Ruiping Ruilu.

3. 1. 19 is flat.

3. 1.20 The smooth surface is oily and shiny.

3. 1.2 1 Smooth and flat.

3. 1.22 The smooth and clean surface is still shiny.

3. 1.23 tender and straight is straight, sharp and beautiful.

3. 1.24 Tight flat bar is too tight.

3. 1.25 The narrow strip is too narrow and too long.

3. 1.26 wide flat bar is not wide.

3. 1.27 The leaves with uneven folding are uneven and wrinkled. This term also applies to the shapes of white tea and dry tea.

3. 1.28 The width is wide and the flattened strip is wrinkled and loose.

3. 1.29 Round leaf flat strip is not flat or round.

3. 1.30 thin and straight, tight, round and straight, slightly pointed at both ends, like pine needles.

3.2 terminology of dry tea color

3.2. 1 Emerald is green and bright. This term also applies to leaf bottom.

3.2.2 The tender green is light green and light yellow. This term also applies to soup color and leaf bottom.

3.2.3 Dark green Dark green is dark green and shiny.

3.2.4 Dark green, dark green, dark green and shiny. This term also applies to the color of white tea and dry tea. Synonym dark green

3.2.5 Green blooms and green is bright. Full of luster.

3.2.6 The frosted silver surface is silvery white and shiny.

3.2.7 silvery green silvery green dark green surface silvery white frosting.

3.2.8 Grayish green is grayish green, and its luster is not as good as silver green. This term also applies to the color of white tea and dry tea.

3.2.9 Blue-green is green with blue-green. This term also applies to the background color of green tea and the dry color of oolong tea.

3.2. 10 Yellow-green-yellow-green is mainly green, with yellow in the middle. This term also applies to the soup color and leaf bottom of green tea; Yellow tea, dry tea, normal leaf bottom

Abnormal color of dry tea and white tea.

3.2. 1 1 Green Yellow Yellow is mainly yellow, and yellow is green. This term also applies to soup color and leaf bottom.

3.2. 12 The small yellow face contains a small amount of cypress leaves, yellow slices and yellow strips.

3.2. 13 grayish yellow grayish yellow with gray.

3.2. 14 dry yellow is yellow and dull. This term also applies to the color of white tea and dry tea.

3.2. 15 The dull gray color is dark with dying embers.

3.2. 16 taupe taupe taupe, dull. This term also applies to the color of black tea and dry tea.

3.3 soup color terminology

3.3. 1 green brilliant green is yellow-green, bright and transparent.

3.3.2 Light yellow is lighter. This term also applies to the soup color of yellow tea and white tea.

3.3.3 Dark yellow is dark yellow. This term also applies to the color of white tea and yellow tea soup.

3.3.4 The red soup is red, and the green tea has gone bad.

3.3.5 Yellow and dark yellow dull is yellow and dark. This term also applies to the color of leaf bottom.

3.3.6 Blue dull is blue and dark. This term also applies to the background colors of green tea, pressed tea and black tea.

3.4 Aroma terminology

3.4. 1 General green tea aroma terminology

3.4. 1. 1 The fragrance is rich and lasting, inspiring. This term also applies to the aroma of oolong tea and black tea.

3.4. 1.2 Fresh and tender with the fragrance of fresh tea. This term also applies to the aroma of black tea.

3.4. 1.3 Fresh and refreshing. This term also applies to green tea flavor, black tea flavor and oolong tea flavor.

3.4. 1.4 high purity, high fragrance and high durability. This term also applies to the aroma of yellow tea and oolong tea.

3.4. 1.5 The fragrance is clean, fresh and refreshing. This term also applies to the aroma of oolong tea.

3.4. 1.6 floral tea is fresh and pleasant, with pleasant floral fragrance. This term also applies to the aroma of oolong tea and black tea.

3.4. 1.7 Chestnut flavor is similar to cooked chestnut flavor. This term also applies to the aroma of yellow tea.

3.4. 1.8 Sweet aroma and high sweetness. This term also applies to the aroma of yellow tea, oolong tea and black tea.

3.4.2 Aroma Terms of Baked Blue and White Tea

3.4.2. 1 Fresh and lovely flowers are fresh and rich, and you can smell them at once.

3.4.2.2's rich floral fragrance is rich and lasting.

3.4.2.3's pure floral fragrance and tea fragrance are evenly proportioned, and there is no other peculiar smell.

3.4.2.4's soft floral perfume is quiet, elegant, soft and lasting.

3.4.2.5's fragrance is thin, thin and short, and its fragrance is weak.

The faint fragrance of 3.4.2.6 Xiang Xiang floated on the surface and disappeared immediately.

Mulan flower fragrance in Dulan, 3.4.2.7 reveals Mulan flower fragrance.

The aroma of 3.4.2.8 Tousu tea has weak floral fragrance and outstanding tea fragrance.

3.5 taste terms

3.5. 1 Refreshing, light and irritating, with a good aftertaste, not bitter or astringent. This term also applies to the taste of oolong tea and black tea.

3.5.2 Fresh, heavy, fresh and refreshing, with full sense of convergence. This term also applies to the taste of black tea.

3.5.3 Cooked and stuffy, stew taste soft and cooked and stuffy. This term also applies to the taste of yellow tea and black tea.

3.6 Leaf bottom clause

3.6. 1 cyan leaves mixed with cyan leaves. This term also applies to the background color of oolong tea.

Indigo cyan

4 yellow tea terminology

4. 1 dry tea shape terminology

4. 1. 1 straight, straight, straight.

4. 1.2 The fat shoots are straight and the slopes are full of white hairs. Shaped like a needle. This term also applies to the shape of yellow green tea and white tea.

4. 1.3 The even branches of the stump leaves are all flat and the big stems are long and connected.

4. 1.4 caviar bubble focus dry tea is like a protruding bubble point as big as caviar.

4.2 terminology of dry tea color

4.2. 1 jinliangya is full, golden in color, oily and bright.

4.2.2 Bright yellow is light yellow with good luster.

4.2.3 Brown yellow Brown yellow is slightly brown, with a slightly poor gloss.

4.2.4 Blue-brown reddish brown with green. The term is also applicable to pressed dry tea, leaf background color and dry tea color of oolong tea.

4.2.5 Yellow-brown yellow reddish brown with yellow. This term also applies to the color and leaf bottom color of oolong dry tea and pressed dry tea.

4.2.6 Huang Qing yellow blue is yellowish green.

4.3 soup color terminology

4.3. 1 Huang Liang Huang Liang is yellow and bright. There are shadows. This term also applies to yellow tea background color and white tea soup color.

Orange orange