To taste tea, the general procedure is: appreciate the color of the soup - smell the aroma - try the taste - evaluate the bottom of the leaf.
However, many people will ignore the step of looking at the soup color.
Today, let's talk about the step of "appreciating the soup color".
Because the tea polyphenols in the tea soup will quickly oxidize when they come into contact with the air, the tea soup is easy to change color.
Therefore, it is necessary to appreciate the soup color in time, mainly from the aspects of color, brightness, turbidity, etc., to distinguish the color shade, normal or not, and the degree of darkness, clarity or turbidity of the tea soup.
The tea soup is some green and some red, some light and some dark, what is the reason for this?
A: The color of tea soup can also be divided into hue, brightness and chroma to determine.
Hue refers to the type of color, the color of the tea soup is mainly the change between green and red, which is related to the degree of fermentation of tea, the less fermentation, the greener the soup color, the more fermentation, the more red the soup color, during which there are yellow-green, golden, orange-red and other non-step changes.
Brightness refers to the degree of brightness and darkness of the color, which is related to the degree of roasting of tea, tea that is not roasted much, the soup color appears bright, after roasting, due to the aggravation of the degree of roasting, the soup color becomes darker and darker.
Chroma refers to the degree of saturation of the color, which is related to the amount of soluble substances in the tea soup, the more soluble materials dissolve, the greater the consistency of the tea soup, which is manifested in the color of the soup is high chroma.
On the contrary, the less soluble matter, the more the tea soup becomes watery, and the lower the color of the soup.
Common terms for tasting tea soup colors:
Green: clear and bright, light green bright.
Yellow-green: green in the slight yellow, like semi-mature orange color, so also known as orange green.
Green Yellow: The soup color of green with more yellow.
Light yellow: The soup is yellow and light, also known as light yellow.
Orange yellow: The soup color is yellow with a slight reddish tinge, like orange or orange yellow.
Orange: The soup is red with yellow in the middle, resembling orange red.
Dark Yellow: Dull yellow, soup yellow and deep dull.
Dark green: The soup is bluish and dull.
Mixed dark: the soup color is mixed and dark, synonymous with "turbidity", there are many sediments in the soup, mixed and unclear, and it is difficult to see the bottom of the bowl.
Red soup: Commonly found in tea that is over-roasted over the fire of Chen Tea, its soup color is light red or dark red.
Clear Yellow: The tea soup is yellow and clear.
Golden: The tea soup is clear, predominantly yellow, with orange.
Red: Amber-like soup with gold edges, it is the soup color of high-grade black tea.
Red and bright, red bright: the soup color is not very strong, but red and transparent has a brilliance, called "red bright"; transparent and slightly less brilliant, called "red bright".
Deep red, deep and intense: red and deep, lacking in vivid brilliance.
Reddish: The soup is red and pale.
Dark: The soup is dark and dark, slightly black, also known as red and dark. Black tea is over-fermented, stored for too long, and the quality aging often has this color.
Red turbidity: The soup color is dark or light, and the sediment in the inner middle is more turbid and does not see the bottom.
Cold after muddy, milk curd: black tea soup is thick, after cooling appear light brown or orange milky soup phenomenon, called cold after muddy or milk curd, good quality black tea appears this phenomenon.
Turmeric: After the red crushed tea tea soup is added to the milk, the soup color is turmeric bright, thick and plump, which is a sign of strong soup quality and good quality.
Thick and bright: The tea soup is thick and transparent, although it is not as bright as the thick aperture, but it is also brilliant.
Vivid: fresh and bright, slightly shiny, not strong enough, but not light.
Clear and bright: The tea soup is clean and transparent and called "bright". Bright and shiny, at a glance at the bottom, without sedimentation or suspended solids, called "clear".
Clear: The substances in the soup are not rich, but they are still clear.
Turbidity: There is a large amount of suspended solids in the tea soup, the transparency is poor, and it is difficult to see the bottom of the bowl.
Dim: The soup color is not bright, but there is no suspended solids, which is slightly different from turbidity.
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