1. Tenderness

Tenderness is the basic factor that determines quality. The so-called "look at the shape when dry and the bottom of the leaf when wet" refers to tenderness. Generally, tea leaves with good tenderness can easily meet the appearance requirements of the tea (such as "light, flat, flat, straight" in Longjing). In addition, it can also be identified based on the presence or absence of front seedlings in the tea leaves. The front shoots are good and the pekoe is exposed, which means the tenderness is good and the workmanship is good.

2. Strips

Strips are certain shape specifications of various types of tea, such as fried green strips, pearl tea round, Longjing flat, black broken tea granules, etc. wait. Generally, for long-shaped tea, look at the elasticity, straightness, strength, thinness, roundness and weight; for round tea, look for the tightness, uniformity, weight and emptyness of the particles; for flat tea, look at the smoothness and whether it meets the specifications.

3. Color

The color of tea is closely related to the tenderness of raw materials and processing technology. All kinds of tea have certain color requirements, such as black tea and oily black, green tea and emerald green, oolong tea and black tea, etc. However, no matter what kind of tea, good tea requires consistent color, bright luster, oil and freshness. If the color is different, different shades, dark and dull, it means that the raw materials are old and tender, poor workmanship and poor quality.

4. Whole and broken

Whole and broken refers to the shape and degree of brokenness of the tea leaves. It is better to be even and broken. The relatively standard tea evaluation is to place the tea leaves on a plate (usually wooden), so that under the action of rotating force, the tea leaves form orderly layers according to shape, size, weight, thickness, and shredding. Among them, the thick ones are in the uppermost layer, the compact and heavy ones are concentrated in the middle layer, and the broken and fine ones are deposited in the bottom layer.

5. Clarity

It mainly depends on whether the tea leaves are mixed with tea pieces, tea stems, tea powder, tea seeds, and bamboo chips, wood chips, lime, and mud mixed in during the production process. The amount of sand and other inclusions. Tea with good clarity does not contain any inclusions.

6. Aroma

It is commonly known as "tea aroma" in the north. After brewing the tea with boiling water for five minutes, pour the tea juice into the evaluation bowl and smell the aroma to see if it is normal. Flowery, fruity, honey and other pleasant aromas are preferred. Smells such as smoke, rancidity, mildew, and old fire are often caused by poor manufacturing or poor packaging and storage.

7. Taste

The north is usually called "Chakou". If the tea soup is mellow and fresh, it means that the water extract content is high and the ingredients are good. The tea soup is bitter and thick, indicating that the ingredients of the water extract are not good. If the tea soup is weak and thin, it means that the water extract content is insufficient.

8. Soup color

The main differences in evaluating water color are the freshness of the quality and the tenderness of the fresh leaves. The ideal water color is that green tea should be clear and green, and black tea should be red and bright. Low-grade or spoiled tea will have turbid and dark water color.

9. Leaf bottom

Evaluating the leaf bottom mainly depends on its color and tenderness. The more bud tips and leaves with fine and soft tissue, the higher the tenderness of the tea. Rough, hard and thin leaves indicate thick, old tea leaves and poor growth. Bright, harmonious color and consistent texture indicate good tea-making technology. ?

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