1. Pigmented tea
In the processing of green tea, "green" is a very important process, in which "green" refers to the polyphenol oxidase in the tea. By "killing" it, the tea will not be oxidized and the greenness can be maintained for a long time.
Roasting has a great influence on the quality of tea. For example, in the "Daguan Tea Theory", the beauty and evil of tea are especially related to steaming buds (a method of closing) and the gains and losses of pressing yellowing.
Due to problems such as bad production techniques or raw materials, some tea leaves are very ugly after being finished, and will naturally become uglier when they are oxidized in the future. In order to make money, many black-hearted businesses take risks and choose to add pigments to improve the color of the tea.
Among these pigments, the most common is lead chrome green, which is a kind of paint, which can cause great damage to human central nervous system and organs.
Identification:
1. Green tea vellus hair is often white, while dyed green tea vellus hair is green.
The color of tea leaves without pigment is natural. If it is dyed tea, the color looks very unnatural. Based on this, it can be judged whether the tea has been dyed.
Key points: Dip some water on your hands and rub the tea leaves to see if the tea will fade with water.
2. Know it at a glance
Use a white paper cup to make a cup of tea. If the tea leaves are dyed, a clear green circle will appear on the top water line of the paper cup, and the color will look distinctly layered with the tea soup. Or observe whether there is any coloring matter deposits on the bottom of the cup. Normally natural tea leaves do not have these conditions.
Key points: Sprinkle the brewed green tea evenly on a white paper towel (don’t sprinkle too much, the paper towel can be soaked), you can find after a while, if it is a tea with pigment, it has just been soaked One part of the place has green, and one has no green.
Tea soup has a fault
3. Smell the aroma of tea, is it pungent?
Non-pigmented tea will have a faint tea fragrance, pure aroma, artificially pigmented tea will have peculiar smell, and will be more pungent, smelling very unpleasant.
2. Sugar Fried Tea
The so-called sweetness, that is, sweet aftertaste, is one of the most fascinating characteristics of tea.
As praised by Wang Zizhi of the Qing Dynasty: The seal pattern becomes a natural character, and the tea tastes sweet and comfortable.
In order to make inferior products to achieve the effect of "returning sweetness", black-hearted merchants often add sugar directly to the fried tea. Although the pit is a little bit pitted, at least it is not harmful to the human body. If you really drink it, just drink it.
Identification:
1. Twist lightly with your hands, stick your hands, or have a crispy shell on the surface of the tea, it is likely to be fried tea with sugar.
2. If you lick it, you can taste the sweetness obviously.
3. The sugar added in the frying process only adheres to the surface of the tea, so the sweetness of the first bubble is very obvious, but the sweetness of the second bubble is dispersed, the gap will be great, and it can be distinguished accordingly.
3. Talc tea
Talc is a magnesium silicate mineral. Its powder treated with hydrochloric acid is talc powder. The World Health Organization defines it as a carcinogen with a slight pit, but it is still much less harmful than the No. 1 paint.
Black-hearted merchants often use talcum powder to cover the black bottom of inferior tea leaves to make them look better, taste fresher and darker.
Identification:
After adding talcum powder, the tea soup will be abnormally turbid and look very abnormal. This method of forgery is relatively low-end and generally exists in small, shoddy workshops.
Four. Fragrance tea
Regarding the fragrance of tea, Song Huizong said (inferior tea) "If peach kernels are mixed, its gas is sour and evil", which is a dazzling contrast with good tea.
Therefore, unscrupulous merchants choose to add flavor to the tea to deceive consumers with shoddy products.
Identification:
Essence tea has a strong fragrance and is extremely unnatural.
Normal tea can only be brewed with a fragrance above 80°C, while tea brewing in warm water is incredibly fragrant, and Bacheng is a flavored tea.
Flavored tea has low durability. Generally, after brewing, the fragrance of each tea will drop quickly.