论文部分内容阅读
1.生熟之辨:将采来的茶叶经过杀青、揉捻、晒干、蒸压成型加以干燥制作出来的,叫青饼。经过渥堆发酵制作出来的为熟茶。我们可从香气、汤色、叶底来辨生熟。生茶汤色是栗红色,而熟茶为暗栗色,甚至接近黑色。干仓的生茶叶底呈现栗色至深栗色,叶条质地饱满柔软,充满鲜活感。熟茶的叶底多半是暗栗色或黑色,叶条质地干瘦老硬。2.干仓湿仓之辨:干仓茶的条索结实,颜色鲜润,油面光泽,充分表现了茶叶的活力感。而湿仓的条索松
1. The difference between raw and cooked: the tea will be taken to the green, rolling, drying, autoclave to dry to make, called green cake. Fermented puddles produced by the cooked tea. We can aroma, soup color, leaf bottom to distinguish between cooked. The raw tea color is chestnut red, while the cooked tea is dark chestnut, or even close to black. Dry warehouse of tea leaves at the end of maroon to dark chestnut, leaf texture full and soft, full of fresh feeling. The bottom of ripe tea is mostly dark chestnut or black, leaf texture thin and hard. 2. Dry storage positions wet warehouse: dry warehouse tea trail strong, fresh color, oil surface gloss, fully demonstrated the vitality of tea. The wet warehouse of the rope loose