What is the difference between uncut noodles, small noodles, medium noodles and large noodles? What is the difference between Tieguanyin and Phoenix Dancong tea picking standards?

Tea picking in addition to one bud two leaves, one bud three leaves and so on, there are "unopened noodles", "small noodles", "medium noodles", "large noodles".

The main purpose of open-face mining is to make the substances in the tea more abundant, so as to produce better quality tea.

The "noodle" here refers to the new shoot and top bud of tea. If it has not been unfolded, it is "not open"; if the top bud is formed and the top leaf has been expanded, it is "small open"; if the area of the top leaf is equal to 1/2 of the second leaf, it is "medium open"; if the area of the top leaf is equal to 2/3 of the area of the second leaf or similar, it is "wide open".

To judge the degree of noodle opening, it is necessary to check the growth status of most of the new shoots of the tea tree.

Generally speaking, the old tea is easy to be green, and the finished tea is mellow, lighter and more fragrant; the tender tea is not easy to be green, and the finished tea often has a bitter tail, strong taste and bubble resistance.

There were significant differences in chemical composition from tender shoots to lower leaves. The stem itself is covered with a layer of villi called trichomes. Trichomes protect twigs from ultraviolet rays and insects. These hairs seem to contribute more to the taste of bitterness, astringency and less than the leaves themselves, because their high levels of amino acids and tea polyphenols are lower. In other words, it is the direct contribution of the hair to make the shoot of green and white tea and tea from green tea, such as Pu'er tea and yellow tea. When you pass the first, second and third leaves, the contents of theanine, polyphenols and caffeine decrease significantly, while the content of lignin increases. However, the content of amino acids increased from the first leaf to the third leaf, and then decreased. Lignin is formed in the cell wall of leaf cells, especially in the vein wall; the older the leaf, the larger the vein, the more lignin is available. When heated, lignin adds a baking flavor to the tea. Too many compounds extracted from lignin, such as smoked callus alcohol and methoxyphenol with slight medicinal value, will reduce the flavor of green tea, but may contribute to the flavor of black tea. The common assumption, then, is the best tea picking shoot and one or two leaf standards, but oolong tea tends to put in different standards, i.e. 2-3 leaves slightly open (e.g. single fir), one young and two mature leaves (e.g. Tieguanyin), and one young and 2 mature leaves. Similarly, high-quality black tea is usually made from Kaifeng tea.

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