Sometimes, we will also see some tea friends picking up the tea dregs and playing alone after everyone has finished drinking the tea.
However, don’t underestimate the person who plays with the bottom of the leaves, maybe he is the great tea god with profound skills.
It is said that one can understand the life of a tea through the bottom of a leaf.
Is it really? Let’s take a look together.
What can we see through the bottom of the leaf?
The bottom of the leaf is the tea residue left after the tea is brewed.
The tea leaves absorb water and expand after brewing, so that the leaves are restored to their original shape. Whether a tea is reasonable or not from picking to processing and storage can be fully exposed in the bottom of the leaf.
Look at the bottom of the leaf, mainly from three aspects: tenderness, color, and evenness.
The so-called tenderness refers to the content of buds and young leaves and the overall leaf quality in a tea.
When many teas are not brewed, due to the production process, it is not easy to distinguish the content of their buds and young leaves, but they can be easily distinguished by the bottom of the leaves.
Picking up a few pieces of tea and spreading it out, we can see whether its picking level is single bud, one bud and one leaf, or one bud and two three leaves.
To distinguish the overall age and tenderness of the leaves, in addition to seeing with the eyes, it is also necessary to crush them with your hands.
The general principle of discrimination is:
① The bottom of the leaf is soft and tough when pressed by the fingers, and the tenderness is good; the quality is hard, and the leaf is loose after letting go, indicating that the leaf is old.
② If the veins are not uplifted and smooth as silk, it is tender; if the veins are uplifted, the tentacles are old.
③The serrated leaf edges are tender, and the serrated leaf edges are obviously old.
④The thick and soft leaf flesh is the best, representing good tenderness and rich content, mostly high-quality high mountain tea raw materials; soft but thin, mostly mesa tea raw materials; hard and thin the worst.
The color of the bottom of the leaf can very intuitively reflect the pros and cons of a tea’s raw materials and processing.
Observing the color of the bottom of the leaves, it is best to compare several teas together, otherwise they are easily affected by light, environment and subjective factors.
The general principle of distinguishing the color of leaf bottom is:
①The color should be normal.
The so-called normal is to have the color requirements that tea should have.
For example, if you look at green tea, the best is tender green, yellow-green, and emerald green, dark green is worse, and blue is the worst (indicating that the raw material uses purple bud tea), if there are bursts (rainy tea), burnt leaves, red leaves , Red stems and leaf erosion are even worse.
②The color should be bright! Be bright! Be bright! The important thing is said three times.
Brightness does not mean that the leaves will shine by themselves, but an expression of freshness, moisturizing, fullness and full of vitality.
So what kind of leaf bottom is bright? This is the time to test the level of tasting tea, because the expressive power of words is really lacking on this issue, and you will only understand if you have seen this vibrant and bright with your own eyes.
If there is an analogy, it’s like a tree bud just sprouting after the rain in early spring. That kind of vitality and brightness cannot be possessed by leaves in summer and autumn.
Among the three items that look at the bottom of the leaf, evenness is relatively secondary.
The so-called evenness is to see if the tea is relatively uniform in its tenderness, size, thickness, and whole pieces.
This is related to the management of the picking and processing of a tea. Some tea farmers don’t care about three or seven twenty-one teas, grabbing it, and what is reflected from the bottom of the leaf is that it is very uneven.
During processing, some tea factories mix tea picked from different hills and different batches without discrimination, and the uniformity will also be poor.
Poor uniformity means that tea picking and making tea is not rigorous, non-standard, and not serious.
In addition to the above three points, also pay attention to the degree of extension of the leaf bottom.
In the production process, most teas will go through the process of rolling or wrapping. The leaves of the tea that have passed the process are brewed in boiling water and high temperature, and the leaves will naturally unfold and return to their original shape.
Some heavy-twisted teas, such as oolong tea, will still be slightly curled after being fully stretched, which is normal.
However, if the bottom of the leaf is completely unfolded like paper after brewing, or the bubble cannot be compressed, it is a manifestation of a flaw in the process.
Rock tea has been very popular in the past two years. Some tea factories have used heavy charcoal roasting to cover up the original defects of the tea. For this kind of tea, we can distinguish it by whether the bottom of the leaf is curled, stretched, vigorous, or compacted and darkened.
Finally, don’t discard the tea dregs you have played with. You can put them aside and smell them after a while.
The “cold fragrance” at this time is an important indicator for distinguishing whether a good tea can be the best. Green tea, black tea, and oolong tea are no exception.
After reading these, are you also in love with playing tea slag?