Quality tea necessary seven indicators - quality, shape, color, smell and taste, gas, and rhyme.
1. Good quality: the tea production due to the geographical location, climate, soil, vegetation, not the same as the raw materials on the old trees and tea, tea platform, Spring Tea, autumn tea, and so on, so the different characteristics flavor.
2. Good shape: First look at the tea bar is complete, the tight knot and clarity. Secondly olfactory tea cake smell of tea and look at the color and net degrees. No smell, taste miscellaneous.
3. Excellent color: mainly depends on the depth and penetration liquor color brightness. Quality of Yunnan tea, bubble tea out of thick bright red, with "The Circle", Tang seems to be above the oil-film, high-quality tea cooked brown Cape Yedi show red. The quality, rather than concentrated red tea, less bright, often will have them suspended dust-like material, and some are even black, the Ukraine, commonly known as "soy sauce soup." Health & Poor's quality, color orange, Qingliang transparent, as if wrapped in a layer of Film, its long-bubble unchanged.
4. - Good: The main olfactory take hot and cold sniffed, its methodology and Pu'er tea is the same. Quality of Yunnan Pu'er tea powder dry tea Chen-evident, and significant thermal olfactory rich aroma, and the pure, cold long olfactory aroma, the flavor of a Hentian Shuang. The aroma is of the low, and some inclusions acid, Sou taste, rust or other miscellaneous water taste taste.
5. Miga: taste, mainly from sliding back Gan flu and throat flu to judge.
6. Gas-kai: tea-feet thick, is.
7. Yun-kai: The most notable is the feeling jets rhyme. Taste from sliding back Gan flu and throat flu to judge. Quality taste Nongchun, Waterloo mouth, throat, back willing, tongue-Health; the quality of the taste of plain, I do not slip, not willing to, on both sides of the tongue base feeling ill, and some have even shy, Ma flu.
