Aside from the variety, tea is classified into grades. Generally, appraisement of tea is based on five principles, namely, shape of the leaf, colour of the liquid, aroma, taste and appearance of the infused leaf.There are many different characteristics to the shape of the leaf. For instance leaves can be flat, needle-like, flower-like, and so on. The judgment of what type is best is usually made according to the artistic tastes of the tea tasters.The evenness and transparency of the leaf will decide the color of the liquid. To obtain an excellent tea, avoid rough burnt red leaves or red stems.Aroma is the most important factor in judging the quality of a kind of tea. By putting 3 grams worth of leaves into 100 milliliters of boiled water, people can judge the quality of the tea by the smell.The final judgment should be completed through the taste of the liquid and the appearance of the infused leaves.
There are four basic steps to selecting quality tea.
1. Observe. Good or fresh tea has a green luster in a tight shape, but poor tea is loose and dull. The leaves should be dry enough to make a rustling noise in the palm.
2. Smell. The fragrance of tea should be pure without a charred taste or acid smell. Good tea, especially fresh tea, has a natural aroma like orchid or jasmine while poor tea smells stale.
3. Taste. You can taste the leaves by chewing them carefully. Good tea leaves have a fresh mellowness. You can also infuse some tea to see if the leaves extend smoothly and sink slowly to the bottom. Good tea liquor is emerald green or golden. It has a tint of bitterness with a lasting sweet aftertaste. Stale tea liquor is malodorous and dark brown.
4. See the infused tea leaves. The infused tea leaves should be even without impurity.
After you purchase good tea, keep it in a dry cool place, avoiding direct sunshine. An airtight container is a good choice. Avoid putting teas of different aromas too close.