Tea residue, the technical term is called leaf bottom. The secrets of tea are hidden in the bottom of leaves, which can restore the original characteristics of tea, including information about tea trees, ecological environment, picking, processing and storage.

China tea can be divided into six categories-green tea, white tea, yellow tea, oolong tea, black tea and black tea.

1. The most essential difference between the six teas is the degree of fermentation. It is better to display the degree of fermentation intuitively and look at the bottom of leaves. I have listed the leaf bottoms of six kinds of tea for you. You can distinguish the six kinds of tea well by comparing the pictures!

2. After a clear distinction, we can start with the tenderness, color, uniformity, ductility and other dimensions to understand the influence of tea picking and tea making technology on tea, and further distinguish the advantages and disadvantages of tea.

3. Finally, according to professional knowledge, we can distinguish tea trees, scrutinize the ecological environment and so on.

Identification of green tea bottom

Green tea is unfermented tea.

The color of leaf bottom is green, which is basically consistent with the color of fresh tea leaves.

Most of the dried green tea looks dark green and dark. The white one is difficult to identify, but it can be seen that it is tender green after soaking, and there is almost no redness and discoloration.

Therefore, there is no doubt that the bottom of this leaf is green tea!

Identification of white tea bottom

White tea is micro-fermented tea.

There are many white teas and dry teas.

Bottom of leaves, white tea buds, grayish green leaves and yellowish brown back. Xiaohong Zhu

It is easy to see the grade and storage time of tea leaves from the bottom of leaves.

Old white tea naturally transforms in the process of long-term storage, and the bottom of leaves turns reddish brown.

Identification of yellow tea leaf bottom

Yellow tea is also micro-fermented tea.

The fermentation degree of yellow tea is close to that of white tea, but why is the color difference so great?

The fermentation of yellow tea is artificially controlled, which is called "stuffy yellow", just like building a pot when cooking green vegetables, it will soon cover you.

White tea is naturally fermented, and the fermentation speed of bud head, leaf surface and leaf back is different, so the color will be inconsistent. But the yellow color of yellow tea is neat.

Identification of Wulong tea bottom

Oolong tea is semi-fermented and has a high degree of fermentation.

Fen-flavor Tieguanyin and Taiwan Province Baozhong tea have low fermentation degree, while traditional Tieguanyin, Fenghuang Dancong and Wuyi rock tea have moderate fermentation degree.

Oolong tea with the highest degree of fermentation belongs to Oriental beauty, and its flavor is very close to black tea.

Identification of black tea bottom

Black tea is completely fermented tea.

Black tea's dry tea is golden yellow and black oily, which seems to have nothing in common.

After the tea leaves are soaked, the color of the leaves is clear. When the bottom of the soaked black tea leaves is spread out, it will be found that the leaves are red at the intersection, which fully proves that the black tea has almost been fermented completely.

The unified characteristics of all kinds of black tea are bronzed.

High-quality black tea leaves are soft and uniform, and the buds are thick and shiny.

Identification of black tea bottom

Black tea is post-fermented tea, and its fermentation is the most special.

Other teas are fermented only by their own substances, and the fermentation of black tea also depends on the power of microorganisms, so the fermentation is thorough.

Brewing soy sauce with soybeans is also slightly fermented. In this way, is the thick soup color of black tea a bit like soy sauce?

Good black tea, tea leaves are generally soft and shiny, and will not stick to your hands.

Understand leaf bottom, picking and technology

Tenderness and bud percentage, spread the bottom of leaves flat, estimate the ratio of bud to leaf, and pinch the leaves by hand. Soft and tough means tender, hard and dry means old leaves.

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The color is normal and meets the color requirements of tea. For example, green tea is light green, yellow-green, and yellow-green is better. Oolong tea requires "green leaves and red edges" to be shiny, which means freshness and vitality. On the contrary, it is dark and dry.

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Look at the age, tenderness, size, thickness and crushing of tea. 3 the raw materials of tea are uneven, and the tea made will be good and bad.

Degree of stretching

The leaves will spread out and present a natural shape, which is a sign of vitality: it is not good for the brewed tea to be completely "flattened" or for the tea that cannot be brewed to be tightened.