What is the standard to measure the outcome of tea fighting?

The standard to measure the victory of tea over negative;

1, soup color

That is, the color of tea, the general standards are pure white, blue white, gray white, yellow white and so on. Pure white indicates that the tea leaves are fresh and tender, the temperature is just right when steaming, and blue color indicates that the temperature is insufficient when steaming; The color is gray, indicating that the heat is too old when steaming; If the color is yellow, it means that the picking is not timely; The color is red, which means it's overcooked.

2. Tang Hua

In other words, the foam on the noodle soup depends on two criteria: the first is the color of the soup flower, because the color of the soup flower is closely related to the color of the soup. Therefore, the color code of the soup flower is the same as that of the soup. The second is that the water mark will appear sooner or later after the soup flower rises, and it will be negative early and win late. If the tea powder is finely ground, the soup points are brushed properly and the soup flowers are even and delicate. If there is "cold porridge noodles", you can bite the edge and stay together for a long time. This best effect is called "biting the lamp". On the contrary, if the soup is boiled, you can't bite it and it will soon spread out. As soon as the soup is scattered, the "water mark" (brown waterline) is exposed where the soup meets the lamp. Therefore, the appearance of water marks will become the basis for determining the quality of soup flowers sooner or later.