What kind of tea is good tea

The concept of good and bad is broad, because everyone has different criteria. For the time being, following the mainstream point of view, I see that many tea lovers are divided into non-professional and professional levels. I agree with them. From a personal point of view, they are also divided into two levels:
 
Good Clear shape green tea 9366 in a broad sense: For non-professional tea drinkers:
 
1) The soup color: clear, bright, and the soup color is positive (white, green, yellow, oolong, red and black, the six tea series have their own characteristics)
 
2) Aroma: The smell is high, and the mouth will stay fragrant after drinking, even lasting
 
3) Taste: Most teas are neither bitter nor astringent, and the throat is smooth and comfortable after drinking, and even regains sweetness.
 
The better the tea, the easier it is to brew, and it tastes good no matter how brewed
 
Good tea in a narrow sense:
 
1. The geographic location is correct. For example, everyone knows that Lapsang Souchong comes from Tongmuguan, and most people know that most Lapsang Souchong on the market does not come from Tongmuguan. This is correct and very important. Almost all famous teas: Wuyi Yancha (Zheng This logic can be applied to rock), Tieguanyin (a sense of Xiangxi), West Lake Longjing (West Lake), Biluochun (East and West Mountains), etc. Of course, green tea from other places can also make good black tea, which is normal, but this type of tea is not included in the “good tea” classified in this way.
 
2. The machine participation is small, the less the better. For example, a person who often drinks rock tea, if you give him a sip of electric roasted tea, he may vomit on the spot. This is not to exclude modern equipment from participating in the tea production process, but the tea with less machine participation is indeed better than the tea with high machine participation. You can't accept it if you don't accept it. Of course, this does not necessarily apply to all teas.
 
3. The production process is correct. To cite a few examples, the cloth tip and pinch tip in Taiping Houkui, the stir-frying and sourness of Tieguanyin species, the withering and high-temperature drying in white tea. It's really different.
 
4. Excellent tea maker. This is actually more of the reason for the production of good tea. The tea made by excellent tea people is different. Although the tea king competitions in various places are becoming more and more utilitarian, it does not prevent good tea people from being able to stand out. Tea is not the emperor’s new clothes. It can be drunk if it is not good, and most of the tea made by good tea people from the same batch of tea is also good. Go to the place of origin to find out. Even in the current recession of the tea industry and the general serious overcapacity, the tea made by good tea masters has not been seen.
 
5. The storage method and drinking time are correct. Green tea is no different from rubbish after five years. If Shengpu is stored in the correct way for five years, the taste will be improved. Two points are emphasized here. First, the storage method must be correct. Otherwise, after five years, it will be found that Pu'er has become moldy once the warehouse is opened. What is the point of putting it for another 10 years?
 
The second is that the quality of stored Tight grain gunpowder green tea 555A must be good. This is also a misunderstanding of many people. They think that as long as Pu'er is used for a long time, it will taste good. Remember this sentence: Inferior products are always inferior. . One more thing, although green tea is a good new tea, it is not the best as soon as it is made. Most green tea needs to be placed for one to two weeks, such as the collection of ash in Longjing.