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4 steps to identity the grade of the tea

By Emma Chang | 06 July 2018 | 0 Comments

For a tea drink beginner, it’s difficult to identity the grade of the tea, this related to your tea knowledge that will affect you on making new tea drink friends, learning the tea knowledge need long term experience and tasting different kinds of teas. But there are some tips are useful to get the key point of the grade of the tea.

Before brewing the tea
1. Dry tea: complete leaves, even color, natural color and not much tea grounds is the best.
2. The smell of dry tea: pure and normal, natural and clean of tea aroma is the best, exclusion of pungent fragrance.

After brewing the tea
1. The first infusion is for washing the tea leaves and its not for drinking, if you are using GaiWan, look at the cover of the teacup for the floating foam, less of it, dissipate quickly, there is no impurity left on the cover of the teacup is the best.
2. Have a smell of the teacup cover, no sourness, no astringency and no over-fired smell of it when its hot, is the best.

Tasting
1. High quality tea is smoothly that will take aroma to your mouth and nose, also sweetness to your tongue.
2. For the tea soup, clear and bright is the best. Tea soup color is changing after a few infusion, if the way of brewing tea is correct, the color will declined from deep to light accordingly.

After tasting - appreciate leaves

High quality leaves are soft, flexible, fat, thick and bloom, they have the even color, low quality leaves are coarse, shrink, thin, hard, dull red and mixed.

Pictures are from Internet

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