Things You'll Need:
- Tea
- Teapot
- Tea cup
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Step 1
Tea's value depends on it quality. To distinguish tea's quality depends on different tea types; full-fermented black tea has a little bit bitter taste and is not regarded as a flaw. But for semi-fermented Oolong tea, a bitter taste is definitely a flaw. Regarding fragrance, black tea should have a honey sugar aroma, which is it natural fragrance without any artificial addition. For Oolong tea, it should have a blossom aroma. There are three main ways to tell tea quality; appearance, tea liquid and tea leaves after drinking.
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Step 2
When dealing with appearance, the first thing to look at is the shape of the tea leaf. Every tea leaf has its own shape. For example, Longjing tea should be in flat sword shapes, green tea should be in natural curved shape and Oolong tea should be in a ball shape.
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Step 3
Next with appearance is the condition of leaves. Teas that are picked by machine have broken leaves cut into many piece and may have pieces of the stem. Quality teas are always picked by hand so the leaves are undamaged. Once you have finished a pot of tea, take some of the leaves out. If there are groups of two or three leaves joined by a small piece of stem, then the tea is of higher quality. If the stem is as thick as a matchstick this is too thick and the bitterness of the stem will start to overpower the light fragrance of the leaves. The leaves should be young and tender; if big and hard, it reduces the quality.
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Step 4
Look at the color. Every type of tea has a slight difference in color. For example, Oolong tea is dark green in color which depends on the degree of fermentation and baking where as in Pilochun tea is emerald green with some hints of white.
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Step 5
The next way to tell tea's quality is the color of the liquid. Each tea leaf has it's own character in color but in general all tea after being made should be transparent, light and clear with a brilliant color. Oolong tea are golden yellow in color while Longjin tea is light green and Jasmine tea is yellow green in color.
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Step 6
Then we go to the fragrance of the tea. Once poured, the fragrance will depend on the degree of fermentation. Non-fermented teas like Longjin have a vegetable aroma, some consider it similar to fresh grass scent. Lightly fermented teas like Oolong have the blossom aroma after the tea is pour similar to when the tea is in its dry form. No tea should have a carbon, mildew, parched, smoked or other odd smells as these are sure signs that the tea is not of good quality.
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Step 7
Of all the ways to test quality, the most important is taste. The taste will tell about the tea, its strength, bitter or sweet tastes and if it is refreshing. This is also if the smell if not noticed for being off, this is when the taste will come through and find if the tea is bad.
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Step 8
The very last step that can be taken is after the tea is done--to look at the tea leaves. It is good to see if the tea leaves have touches of green with some characteristics of the fresh leaf as well. Also this will tell if the tea has been rolled and baked too much, if this has occurred, the tea leaves will not open out into its natural shape after it has been steeped.
