What are the standards for first-grade and second-grade Dahongpao? Let me give you a detailed introduction below:
National Standard for "Geographical Indication Product Wuyi Rock Tea" (GB/T18745) According to the eight aspects of appearance, color, wholeness, clarity and internal aroma, taste, soup color and leaf bottom, Dahongpao is divided into three grades: special grade, first grade and second grade.
According to the Wuyi rock tea national standard GB/T18745 project level, the appearance of the special grade one and two is tightly knotted, strong, slightly twisted and tight, strong and tight, and the color is precious or slightly oily. Treasure-colored or oily, red spots are obvious, evenly divided, relatively even, clean, clean, clean, inner essence, sharp, strong, long or quiet, Qingyuan long or quiet, Qingyuan quiet, long flavor. The rock charm is obvious, mellow and solid. The taste is sweet and refreshing, and there is a fragrance at the bottom of the cup. The flavor is clear, mellow, and the sweetness returns quickly. There is a lingering fragrance at the bottom of the cup. Deep orange yellow, golden, clear, bright, leaves with soft, bright and even edges, red edges or cinnabar color, softer and brighter colors, red edges or cinnabar color, softer, brighter and more even colors, more obvious red edges 1. Special grade Dahongpao Standards: Appearance: tight, strong, slightly twisted, even; color is precious or oily; aroma is sharp, strong and long or quiet, clear; taste is obvious, mellow, solid and sweet, with aroma at the bottom of the cup; soup color Clear, gorgeous, deep orange-yellow; the bottom of the leaves is soft and bright, with red edges or cinnabar color.
2. Standards for first-class Dahongpao: Appearance: tight, strong, and even; slightly precious or oily in color; strong and long aroma, or deep and clear; taste of rocky charm, mellow, and aftertaste It is sweet and quick, with lingering fragrance at the bottom of the cup; the color of the soup is clear, bright, and deep orange; the bottom of the leaves is soft and bright, with red edges or cinnabar color.
3. Second-level Dahongpao standard: Appearance: tight, strong, and even; oily color, obvious red spots; long aroma; distinctive taste, mellow, quick aftertaste, cup There is lingering fragrance at the bottom; the color of the soup is golden, clear and bright; the bottom of the leaves is softer, brighter, more even, and the red edges are more obvious.
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How to classify Dahongpao tea
According to different qualities, it is divided into special Dahongpao, first-grade Dahongpao and second-grade Dahongpao. .
1. Special grade Dahongpao - the Dahongpao harvested in spring is the best. There are generally no pests or diseases during the spring tea period, there is no need to use pesticides, and the tea leaves are pollution-free. Therefore, spring tea, especially early spring tea, is often the best quality tea of ??the year. Therefore, many top-quality teas come from the early spring tea period.
2. First-grade Dahongpao - Dahongpao harvested in summer is in the hot season. Although the new shoots of the tea tree grow rapidly, there is a saying that "tea becomes thick overnight at the beginning of summer", and it is easy to age. The content of amino acids and vitamins in tea leaves is significantly reduced, making summer tea less refreshing and less aromatic than spring tea. The increased content of anthocyanins, caffeine, and tea polyphenols in summer tea makes the taste slightly bitter and the quality slightly inferior to the premium Dahongpao.
3. Second-level Dahongpao - the autumn climate is between spring and summer. In the late autumn tea period, although the climate is relatively mild, the rainfall is often insufficient, which will make the Dahongpao tea leaves look dry and old. . Especially after the tea tree has been harvested in spring tea and summer tea, the nutrients in the body are somewhat deficient. Therefore, the harvested tea leaves are poor in content. In this case, not only the tea leaves have a weak taste, but also the aroma is not high. The leaf color is yellower. The so-called "to be delicious, Qiu Bailu" actually means that the tea has a "mild and light taste".
According to the different aromas of tea, it is divided into light aroma type and mature aroma type.
1. Light fragrance type, its characteristics: fresh, floral fragrance with the freshness of green tea. The taste is sweet but astringent. The characteristics of the variety are obvious and easy to identify, but the rock rhyme is not outstanding enough. The soup is orange-yellow to yellow-green and light. The bottom of the leaves is fresh and pleasing to the eye, but the aroma is not resistant to storage and the quality is prone to change. This type is suitable for new consumers who are new to Wuyi Rock Tea.
2. Ripe aroma type, its aroma is strong and thick (not noble), and the bottom of the cup (hanging cup aroma) is particularly good. The taste is mellow, sweet and lively, with strong rock charm and resistance to soaking, but it often has mixed flavors (such as stuffy, stale, etc.) and lacks purity. The soup is deep in color and will not fade easily after soaking for a long time. There is no appearance on the bottom of the leaves, and the variety characteristics are diluted.
The tea is milder and not harmful to the stomach. This type is suitable for "old tea ghosts".