Anji white tea identification method
(1) The appearance tenderness is as much as possible and the fat is strong, and the leaves are fattened as the top grade; the shoots are thin and thin; the quality is inferior; the leaves are old and tender and uneven or mixed with old leaves and wax leaves are of poor quality. .
(2) Leaf state
The leaves stretch flat, the leaf margins are recoiling, the leaves are uplifted, the shoots are closely linked together, the tips of the leaves are crushed, and the quality is optimal; the leaves are spread out, folded and bent, and the quality is inferior.
(3) Color
The silver color is white and shiny, and the leaves are grayish green (white silver on the back) or dark green and green are the top grades; the iron plate color is the second highest quality; the green, yellow, black, red and waxy luster are the worst. .
(4) Clarity
The requirements must not include sorghum, old stems, old leaves and wax leaves. If the tea contains impurities, the quality is poor.
(5) taste
Fresh, mellow and sweet are the top grades; coarse and light are poor.
(6) Aroma
Concentrated in the fragrance, fresh and pure as the top grade; light, green smell, loss of freshness, the sense of fermentation for the second.
(7) Soup color
Apricot yellow, apricot green, clear and bright as the top grade; red, dark, poor.
(8) Leaf bottom
To level, soft, strong and strong, bright leaves for the top grade; stiff, broken, dark miscellaneous, red, yellow, red leaves of the focal edge of the poor.