白茶审评(examination and evaluation of white tea)
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Last Update: 2021-03-02
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Source: Internet
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Author: User
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shape of the main evaluation of tenderness, color, shape and clarity, the internal quality of the main evaluation of soup color, aroma, taste, leaf bottom. The tenderness rate white milli-silver needle, look at the fat thinness of the bud head, white peony, etc. look at the heart fat thin, milli-heart content and leaf thickness thin, the heart fat content is many, the leaf fat soft is good; Shape evaluation bud leaf branch, leaf tip on the seesaw is good, blade spread out, folding, bending, curling difference; Internal quality evaluation aroma, to milli-scented fresh, tall as the best; taste fresh, mellow back sweet for the upper, rough and thin for the next; soup apricot yellow, pale yellow, clear and bright as good, red dark, cloudy for the poor; leafy gray-green, fat, uniform as well, dark, red, yellow and so on.
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