True tea and false identification of tea

True and false tea tea on both morphological differences but also differences in biochemical characteristics.

General method can be used to identify the sensory evaluation. Identification, usually won the first with both hands a dry tea, smell the smell of tea.

Where has the fragrance of tea were inherent, true tea; any odor with a green smell of fish or other persons, for the fake tea. If you take a small amount of tea leaves roasted with Huozhuo, the smell identification easier.

Next, the difference from the color of tea. Grab a handful of tea leaves on the white porcelain, the spread of tea, careful observation, if the dark green tea, black tea, oolong tea Wu green tea for the true character. If color coordination disorder rather than, or inconsistent with the character of tea, that is suspected of fake tea.

If the concept of color smells also difficult to judge, then the desirability of a small amount of tea into the cup, adding boiling, further from color, aroma, taste, shape, especially from the start up of tea leaves to identify.

Of course, also be used to identify chemical methods. Because all tea contain caffeine and 2 ~ 5% ~ 20% of the TP 10. So far, in plant leaves contained both components and full of such high levels, none other than non-tea.