如何分辨好茶或壞茶?



最近同一個經驗豐富嘅beer judge一齊試茶,唔少本地手釀啤酒都開始加入茶嘅元素。佢條脷認真係一條好脷(味覺好敏銳)。其實品茶同品酒有時都好相似。


乾茶同茶湯嘅香氣係評定茶的高低之一,聞落嘅係「香」例如有果香、花香、木香等,有啲茶葉聞落好大陣燶味,或者霉味,就小心注意喇。除左香之外,茶嘅口感同味道係更重要嘅評鑑指標。


由於產於唔同季節嘅茶嘅香氣會不一,以紅茶為例,春天製嘅紅茶比秋天製嘅紅茶香氣會較遜,但不代表春茶的質素比秋茶差。所以品茶時,我地仲要留意飲落口嘅感覺,係滑身定鞋口?條脷有冇吉吉地嘅感覺?味道夠唔夠飽滿?有冇餘韻?呢啲都係判斷茶好唔好嘅因素。另外,好茶一般都會比較耐泡,可以覆沖嘅次數就因茶種而定,通常紅茶、烏龍茶可沖泡4-5次,較嫩嘅葉例如白牡丹就大約3次或以上。

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