1. Shape: Mainly looking at the strip of tea, the strip shape of Monkey Kui belongs to flat tea. The flat -shaped tea with thin and two or more tea strips is not an authentic Taiping monkey queen tea.
2. Tenderness: It mainly depends on the tenderness of Monkey Kui raw materials. Monkey Kui tea with good tenderness generally feels: its flat -shaped tea bones are full of bones, the leaf quality is thick and heavy, not dry and thin, the hand is heavy, and there is a sound in the plate. [123 123; ]
3. See the color and gloss of dry tea. The color of the high -quality Taiping Monkey Kui has the characteristics of obviously different characteristics of other famous tea u0026 mdash; u0026 mdash; u0026 ldquo; Green uniform moisturizing u0026 rdquo; Midtoping green is the unique color of high -end monkey queen. , The chroma is very uniform, no mixed, no dryness.
4. Cleansing: Generally, it is required to review the content of simple, slices, stalks, and seeds in the tea and whether there are other miscellaneous objects.
5. Soup color: Mainly review the color, brightness and turbidity of the tea soup. The tea soup of the high -end monkeys should be tender and clear. The tender green refers to the slightly green in the green, which is similar to the color of the green apple; the tea soup is very clear, the transparency is excellent, bright and turbid. Monkey Kui’s tea soup is still stable, and it is not easy to be oxidized and yellow.
6. Scent: Mainly distinguish the type, height and durability of the tea fragrance. The high -end monkey kui is attractive, and the aroma is still high and long -lasting.
7. Taste: Requires reviewers to identify the density, freshness, refreshing taste, and bitterness of the tea flavor. Fresh and mellow, sweet aftertaste, unique u0026 ldquo; Monkey rhyme u0026 rdquo; these excellent taste feelings are the fundamental root of Taiping Monkey Kui tea for hundreds of years.
8. Leaf bottom: The bottom of the leaf is the tea residue after soaking, which mainly depends on its tenderness, color and uniformity. You can use a enamel plate to add water, then remove the bottom of the leaf, and press it with your hands. It is mainly to determine the softness, hardness, and old tenderness of the buds and leaves. The leaf bottom of the high -end Taiping Monkey Kui Tea is mostly tender and fat, with branches and branches, and tender yellow and green.