Product Name: Organic Premium Quality 4011 Chunmee Cha China Green Tea Factory
Product type: Health Chunmee Tea
Processing type: Stir-fried
Look: Tight, firm, heavy body
Smell: Fresh and lingering
Liquid: Clean, bright, yellowish green
Taste: Mellow, fresh, heavy and permanent
Bag, 25g,50g, 100g, 125, 250g Bottle, Box, 27kg, 33kg Bulk, Can (Tinned), Cup, Gift Packing etc.Can be customized
Place of Origin: China, Shaoxing City
How to check quality of Chunmee Tea:
Our country’s export chunmee tea reviewers all conduct dry and wet reviews based on eight factors. In Northwest Africa and the Middle East, most countries such as Northwest Africa and the Middle East use small iron pots to make tea with sugar and add mint leaves to drink. Therefore, the evaluation results of the two parties will differ due to the different evaluation methods. In order to enhance the accuracy of the review of export chunmee tea and meet customer needs, it is necessary to study the improvement of export chunmee tea review technology.
Through the use of a combination of Chinese and foreign evaluation methods, the sample evaluation is first performed in accordance with the traditional Chinese evaluation method to determine the tea sample, and then evaluated in accordance with the method of brewing tea with sugar to further verify the taste.
In the process of traditional review, tea must be brewed two times to compare the strength and foam resistance. Tea drinkers in West Africa and other countries use iron pots to drink it, which is different from the famous Chinese green tea. They don't pay much attention to the shape, color, aroma, soup color, and leaf bottom. They are only good at the concentration and intensity of the taste, but too bitter is also their least favorite. Therefore, when evaluating the taste of tea, it should be roughly the same. In the wet evaluation, only normal smell is required for smelling. The color of the soup is better to be orange-yellow, clean and bright. The taste of the appraisal should be strong and refreshing, while bitter, tasteless and sour are bad. The bottom of the leaf is evaluated to be even bright, thick and soft, while dark, thin, and hard are bad. When tasting the second soup, the color of the soup is still deep and bright, the taste is strong, the foam is more and the fine white is better. If the soup is too light, the taste is light like water, and the foam is less, then the tea is not so good.
The review of brewing tea with sugar requires a good grasp of the ratio of tea, sugar and water and the time for brewing tea. The specific steps are as follows: (Equipment includes small glass tea cups, enamel teapots, soft white sugar, mint leaves, eyebrow tea samples, boiling water, cold water, electric heating wire stove, balance scale)
First weigh 15 grams of eyebrow tea sample, pour it into a small enamel teapot, add half a pot of boiling water to rinse the tea leaves, and pour out the boiling water that has been filtered.
Add 2.75 cups of cold water to the enameled teapot, boil it on the electric heating wire stove until the steam lifts the lid of the pot and then stops. Weigh 34 grams of white cotton sugar into an enameled teapot (if possible, add mint branches and leaves about 10 cm in length at the same time), shake it a few times, hang the enameled teapot to pour the tea soup into a small glass teacup, and then The tea in the glass cup is suspended high and poured back into the enamel teapot. Repeat this 8 times. Place two small glass tea cups side by side on the wet evaluation platform, and pour the tea soup from the small enameled teapot into them.
Observe the color of the soup: bright orange and yellow is better. Dark mixing, turquoise, and mud color are inferior. Tasting taste: the tea has a strong taste, and it is better to be stronger; the sweet taste is there, but it is only a foil of the tea taste. If mint leaves are added, the mint flavor is cool and refreshing, and the quality of the tea flavor is improved. If the bitterness or astringency is strong, the quality of the tea is poor, mostly summer tea and rough old tea.
Since most of the early exports of Meicha took a long time at sea to reach the destination port, it was several months before the customer received the goods. During this period, the tea leaves will undergo varying degrees of oxidative deterioration due to moisture and heat. The most important thing is color. The color of dry tea will be darker and darker, and the color of the soup will no longer be the yellow-green and bright of traditional eyebrow tea, but the orange-yellow is darker and brighter. West Africa and other countries still retain such an impression of Chinese eyebrow tea. Nowadays, although the shipping schedule has been greatly shortened, the export eyebrow tea blending factory will still blend some black tea with the color of the car color and the color similar to eyebrow tea in the large sample to achieve the orange-yellow soup color to satisfy Africa Customer demand.