Human’s appreciation skill is natural, but the strength of appreciation varies with the rise and fall of science and culture. Sensory organs are available to everyone, however the level of thinking ability depends on the appreciation of people.
When appreciation tea, from the current point of view, at first should consider the name of the tea, the second look at the shape and color of the tea leaves, and the aroma and taste of the third trial.
The birth of a tea name, due to the name of the place of origin, the name of its characteristics, the name of the historical allusion, or miss the ancestors of ancient things. Chinese tea, especially famous tea, all have very beautiful names. The wonderful and fascinating tea name shows the craftsmanship of the working people and the quality of the tea. Appreciating the name of the tea enables people to grow their knowledge. Appreciating the name of the tea can also make people remember the ancient world and look to the future.
The shape and color of tea leaves can infect human visual cells and produce rich associations. In the case of loose leave tea, there are flat, needle-shaped, curly-shaped, granular, round, powdery, spiral, etc.; for the compressed tea, there are cylindrical, round, bowl-shaped, square-shaped, long-square, bamboo-shaped, and so on.
Different shapes of tea leaves have the same color or different color. From the appearance of tea, there are white, yellow, black, green, dark, and so on. Therefore, some are called white tea, some are called black tea, some are called green tea, some are called dark tea, and so on.
After the tea was brewed, the shape changed and almost restored the natural of the tea raw material. The color of the tea soup is slowly spreading in the movement of the bud leaves. From shallow to deep, a wide variety of teas form a thousand colors: red, green, and yellow. The same kind of tea, due to the different grades, the place of production, the tea harvested season, processing methods, even the use of tea sets and water quality, will affect the color of tea liquor.
The taste of soup and the scent of tea are the essence of tea. The taste of tea soup depends mainly on the quality of tea. Appreciate the taste of tea soup, mainly relying on the tongue, so to appreciate the taste of tea, you should make full use of the tongue sensory organs, especially the most sensitive part of the tongue - the tip of the tongue, to enjoy the natural nature of tea.
Smell tea scent is the most difficult part of enjoying tea. It is difficult to get this kind of enjoyment without long time experience. Smell the dry tea first. All kinds of teas have different fragrances, such as sweet, caramel, and fresh fragrance. Then smell the hot tea soup, the sweet aroma, the chestnut flavour, fruity flavour, fragrant and so on come out after the tea is brewed. When it is cold, it smells other scent that covered by the fragrance. Different types of aroma can be smelled in different ways. The good tea is natural and pure, while the low-quality tea is smoked, grassy, and some are mixed with odor and disgusting. Correct application of the nose and throat can help people appreciate and identify the aroma of tea.
When appreciation tea, from the current point of view, at first should consider the name of the tea, the second look at the shape and color of the tea leaves, and the aroma and taste of the third trial.
The birth of a tea name, due to the name of the place of origin, the name of its characteristics, the name of the historical allusion, or miss the ancestors of ancient things. Chinese tea, especially famous tea, all have very beautiful names. The wonderful and fascinating tea name shows the craftsmanship of the working people and the quality of the tea. Appreciating the name of the tea enables people to grow their knowledge. Appreciating the name of the tea can also make people remember the ancient world and look to the future.
The shape and color of tea leaves can infect human visual cells and produce rich associations. In the case of loose leave tea, there are flat, needle-shaped, curly-shaped, granular, round, powdery, spiral, etc.; for the compressed tea, there are cylindrical, round, bowl-shaped, square-shaped, long-square, bamboo-shaped, and so on.
Different shapes of tea leaves have the same color or different color. From the appearance of tea, there are white, yellow, black, green, dark, and so on. Therefore, some are called white tea, some are called black tea, some are called green tea, some are called dark tea, and so on.
After the tea was brewed, the shape changed and almost restored the natural of the tea raw material. The color of the tea soup is slowly spreading in the movement of the bud leaves. From shallow to deep, a wide variety of teas form a thousand colors: red, green, and yellow. The same kind of tea, due to the different grades, the place of production, the tea harvested season, processing methods, even the use of tea sets and water quality, will affect the color of tea liquor.
The taste of soup and the scent of tea are the essence of tea. The taste of tea soup depends mainly on the quality of tea. Appreciate the taste of tea soup, mainly relying on the tongue, so to appreciate the taste of tea, you should make full use of the tongue sensory organs, especially the most sensitive part of the tongue - the tip of the tongue, to enjoy the natural nature of tea.
Smell tea scent is the most difficult part of enjoying tea. It is difficult to get this kind of enjoyment without long time experience. Smell the dry tea first. All kinds of teas have different fragrances, such as sweet, caramel, and fresh fragrance. Then smell the hot tea soup, the sweet aroma, the chestnut flavour, fruity flavour, fragrant and so on come out after the tea is brewed. When it is cold, it smells other scent that covered by the fragrance. Different types of aroma can be smelled in different ways. The good tea is natural and pure, while the low-quality tea is smoked, grassy, and some are mixed with odor and disgusting. Correct application of the nose and throat can help people appreciate and identify the aroma of tea.