As a producer ,the way for us to evaluate the tea is from these aspects
(sharing our cognition from our tea-working life with all tea lovers)
Appearance: Cleanliness , uniformity :
when you get the tea ,checking the dry leaves if it is clean ( if still have the huang pian or tea stem left , normally tea sorted by hands is much cleaner than the machine sorting ) ,and all the leaves are uniform or broken
Tea soup: Golden color, Clarity, Brightness :
a well- processed tea always with very golden color soup ,and it is very clear ,and the soup is very bright .
a well- processed tea always with very golden color soup ,and it is very clear ,and the soup is very bright .
Brewed leaves : fat thickness ,Flexibility, Brightness:
after you make some infusions later you can check the brewed -leaves to see the leaves if they are fat and thick ,tender or hard ,and the color of the leaves is bright or messy
Aroma: Storng or weak,purity ,enduration:
when you make the tea , you can get the aroma very quickly ,strong or weak .And meantime if its aroma is pure ,some tea is very high aroma but it is no pure enough .some tea is very high aroma in the first few infusiona but going down sharply .So you need to check the enduration too
Taste: full ,tasting ,sweet-back :
Except the up 4 points ,of coures the key of a cup of tea is the taste . The tast is full or emputy , very tasting or just so so ,strong Huigan(回甘，sweet——back) or no Huigui
We aLL hope we can make perfect tea .But tea is also like a small kid ,When we ask him to sit donw ,but he always wants to stand up .
Maybe because of its variablity let tea become very charming
