We usually look at dry tea before making tea. At this time, we will find some fine hair on the tea. Do you know what these are? In fact, these hairs are derived from the tea buds, we call it Tea. The tea is mainly grown in the lower epidermis of young bud leaves, and the endoplasm is rich, which has a certain influence on the formation of the quality taste of dry tea.

The amount of hair on the tea has a certain relationship with the variety, season and ecological environment. On the same treetop, the distribution of hairy hair is the most, dense and long, followed by young leaves and again young leaves. As the leaves mature, the fluffs become thinner and fall off. The young bud leaves have many hairs, and the tea leaves are made with a lot of fragrance. The tea on the tea is not only the performance of the characteristics of the tea tree, but also plays a role in the shape of the tea, and at the same time can enhance the quality of the tea.

Tea is soluble in tea soup during brewing. Because the hair is rich in amino acids and other substances, it also enhances the aroma and taste of the tea soup, so there is a certain tea tea soup will be more refreshing. Green tea, black tea, Pu'er tea and other dry tea leaves also have tea. When we drink tea, the tea soup tastes mellow and the aroma is high. Besides the fresh tea leaves and the rich contents, the hair is also one of the factors. Of course, if there is too much tea, the tea soup brewed will have some turbidity. After a few bubbles, the tea will become clear.

However, the amount of hair on the tea is not the only criterion for judging the quality of the tea. The quality of tea is the result of a combination of factors, not just the hair of the tea, the tenderness of the tea.