How to distinguish between new tea

Published: Thursday 15 August, 2019


      New tea refers to the tea leaves processed from the first few batches of fresh leaves picked from the tea tree in the spring of that year. In order to make it fresh and tender, some tea farmers begin to pick tea before tomb-sweeping day. Such tea is called pre-ming tea. The tea picked before the solar term of grain rain is called pre-rain tea.

People like to drink new tea, because most types of tea have better taste and color than old tea

How to distinguish new tea

The characteristics of new tea are color, smell, taste are fresh and refreshing feeling, new tea water content is low, tea system dry hard and crisp, fingers can be pinched into powder, tea stem easy to break.

However, aged tea stored for more than a year is brown in color, low in aroma and bland in taste. Old tea stored for a long time, high water content, tea made soft, can not be pinched into powder, tea stem is not easy to break.

1. Color observation method: new tea is fresh in color and has obvious green meaning, while old tea is dark and black in color and green meaning is obviously worse than new tea.

2. Flavor discrimination method: new tea has strong flavor, fresh and natural, while old tea has light flavor, lacking fresh flavor. Old tea of individual businessman can fume go up fragrance, but such tea sweet taste is not quite sterling, want careful only, can distinguish commonly come out.

3, wet and dry resolution: new tea just listed, just Fried, unless the business fraud, generally dry. As the old tea has been placed for a long time, the effect of returning moisture will make the tea feel a little heavier, so you can rub it with your hands without the light and brittle frictional sound.

4, identify fine haofa: many green tea stir-fry formed, can form a natural fine hair, such tea is generally bud tip, the price is more expensive, drink fresh taste, sweet aroma, is the famous tea. However, if left for a long time, the fine hairs will condense into small groups that are not easy to detect, and the color and aroma of such tea leaves are greatly discounted. The fine hairs are naturally attached to the leaves and have not yet fallen off.