2022 Chengdu Tea Tasting Contact Information Local veteran driver personally experienced and shared with you

Contact information for Chengdu Tea Tasting: 135-5021-2450 Senior agent Nighthawk WeChat deduction with the same number, consumption starts from more than 1K, no card, no pit, no routine, real and reliable, you can make an appointment online, you can choose in the store or takeaway in the whole city, many years of resource accumulation, there is always one dish that suits you

In summer, it is better to drink green tea. Green tea is bitter and cold in nature, and can clear away heat, relieve summer heat, detoxify, quench thirst, and strengthen the heart. The most important thing in choosing tea is its quality, which is mainly determined by its color, aroma, taste and shape.

From the shape point of view: scented tea, green tea and black tea are best when they have thin and tight strips or fat and tight strips. The more buds and the finer and tenderer the raw materials, the better. If the strips are rough and loose without buds, the tea quality will be poor. Oolong tea comes in two shapes: straight and curly. Heavy and tight ones are better. If the tea is loose, flake-like, and light, the quality of the tea is poor.

Judging from the color: green tea should be green and shiny, black tea should be black and shiny, scented tea should be yellow-green and shiny, and oolong tea should be sandy green and shiny. If the color is dark and dull, it must be old tea from the previous year.

In terms of aroma: green tea should have a fresh, tender, chestnut or slightly floral fragrance; the taste should be mellow, fresh, thick and sweet; black tea should have a fresh, sweet, floral and fruity fragrance; scented tea, as it is scented with fresh flowers, should have the unique aroma characteristics of that type of flowers. For example, jasmine tea should have the rich aroma of jasmine flowers.

How to Identify Spring Tea, Summer Tea and Autumn Tea

The classification of spring tea, summer tea and autumn tea is mainly based on seasonal changes and the intervals of new growth of tea trees. In most of my country's tea-producing areas, tea tree growth and tea picking are seasonal. Tea is usually divided into three seasons: spring, summer and autumn according to the picking time, but the classification standards are inconsistent. According to the solar terms: the tea from Qingming to Grain Full is spring tea, the tea from Grain Full to Minor Heat is summer tea, and the tea from Minor Heat to Cold Dew is autumn tea; according to the time: the tea picked before the end of May is spring tea, the tea picked from early June to early July is summer tea, and the tea picked after July is autumn tea.

Tea leaves from different tea seasons vary greatly in both appearance and quality.

The temperature in spring is moderate and the rainfall is abundant, so spring tea is green in color, the leaves are soft, and the content of amino acids and various vitamins is rich. It tastes fresh, has a rich aroma, and has obvious health-care effects. Moreover, spring tea is generally free from pests and diseases, does not require the use of pesticides, and the tea leaves are unpolluted. Therefore, spring tea, especially early spring tea, is often the best quality of the year.

The new shoots of summer tea grow rapidly but age easily. The content of amino acids and vitamins in the tea leaves decreases significantly, while the content of anthocyanins, caffeine and tea polyphenols increases significantly, making the taste bitter.

Autumn tea has gone through the harvesting of spring tea and summer tea, and its body is deficient in nutrition. The internal substances appear poor, the taste is light, the aroma is not strong, and the leaf color is yellower.

Spring tea, summer tea and autumn tea can be identified by looking at them dry or wet.

1. Dry viewing: mainly judge based on the appearance, color and aroma of the tea. Green tea has a green color and tight tea leaves, while black tea has a dark color and pearl tea granules are round and tight. The quality characteristics of spring tea are that the tea leaves are plump and heavy, with more hairs and rich aroma. The strips of black tea and green tea are loose, while the granules of pearl tea are loose; the color of black tea is rosy, while the color of green tea is gray or black; the texture is light and wide, with slender stems; the aroma is slightly rough and old, which is the quality characteristic of summer tea. The quality characteristics of autumn tea are that the tea leaves are of different sizes, thin and small; the green tea is yellow-green in color, and the black tea is dark red; and the tea aroma is mild.

2. Wet look: Evaluate the tea soup and make further judgments by smelling, tasting and looking at the leaves. When brewing, the tea leaves sink quickly, the aroma is strong and lasting, and the taste is mellow; the green tea soup is green with yellow, and the black tea soup is bright red with golden circles; the tea bottom is soft and thick, with mostly normal thatch leaves; the leaves have fine and dense veins, and the serrations on the leaf edges are not obvious, which is spring tea. When brewing, the tea leaves sink slowly and the aroma is not strong enough; green tea tastes bitter, the soup is green, and there is copper-green tea leaves in the center of the leaves; black tea tastes less thick and astringent, the soup is dark red, and the leaves are bright red; whether it is black tea or green tea, the leaves appear thin and hard, with more opposite leaves, thicker veins, and obvious serrations on the leaf edges. This is summer tea. Any tea that has a weak aroma, light taste, copper-green leaf buds on the bottom of the leaves, leaves of different sizes, many opposite leaves, and obvious serrations on the leaf edges should be considered autumn tea.