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On a cold New Year's Day morning, Wang Daming hurried to the hospital to visit his friend Li Hua who was hospitalized. Li Hua, a retired teacher in his seventies, was hospitalized after a fall that resulted in a fracture.
He has a keen interest in one thing, and that is tea tasting. He not only likes to drink tea, but is also keen to buy high-quality tea, but often steps on the pit in the process of buying tea, and does not know how to distinguish the good from the bad.
So, he decided to consult an experienced tea expert so that he could learn how to choose tea. His question aroused the interest of an old tea farmer in the village.
The old farmer's name is Zhang Laojie, and although he does not have any diplomas, he has decades of experience in tea cultivation and is considered a tea expert. Wang Daming decided to visit Zhang Laojie and ask him how to choose tea.
Zhang Laojie received Wang Daming very warmly and took him to visit the tea garden. In the tea garden, he introduced to Wang Daming the varieties of tea trees, the growing environment and the harvesting method.
Then, he began to teach Wang Daming the six key points of how to distinguish good and bad tea.
The first trick: look at the color of the leaves. The leaf color of a good tea leaf should be uniform emerald green, free of impurities and spots.
The second trick: smell the fragrance. Good tea leaves should have a fragrant taste, not a pungent or off-flavored taste.
The third trick: touch the leaf quality. The leaves of a good tea leaf should be soft and elastic and not easily crumble.
Trick 4: Listen to the sound. Good tea leaves should have a crisp sound, not a dull sound.
The fifth trick: look at the color of the soup. The tea soup after brewing good tea leaves should be clear and transparent, not cloudy or cloudy.
The sixth trick: taste the taste. The most important thing is to taste the taste of the tea, a good tea should have a strong taste and a long aftertaste.
Through these six tricks, Wang Daming learned how to choose tea leaves, and he felt that he benefited a lot. He decided to use these techniques in his future tea purchases and no longer be deceived by inferior tea.
This story tells us that when buying tea, we should not only rely on taste, but also pay attention to many aspects such as leaf color, aroma, leaf quality, sound, soup color and texture.
By learning Xi these techniques, we can better identify the quality of tea and avoid stepping on pits.
Now, let's think about a question: in your daily life, are there any experiences and tips for tasting food or drinks that you can share with others to help them better choose and appreciate food?
Or, do you have some unique insights about food that would benefit everyone?
Sharing gastronomic experiences is also a way to pass on and exchange culture.
What do you have to say about this? Feel free to leave your thoughts in the comment section!