Selection of Tea

Shape

Dryness: use your fingers to squeeze the tea leaves. If dry tea leaves are fragile, the tea is good; if not, it is damp, and tea quality has been affected.

Leaf shape: if tea leaf is complete, and tea color is normal, it is good. Tea stems and tea powder in high proportion will affect tea quality.

Fragrance: all kinds of tea emit different fragrances due to processing and the degree of fermentation. The soup with strong fragrance and aroma is best. In addition, if the tea smells strange, then it is bad.

Taste

Good tea makes the mouth fragrant or the throat comfortable; the bad one tastes bitter.

Liquid

Tea leaves make the soup in different colors due to the degrees of fermentation. The tea soup should be clear without turbid sediment.

 

Brewed tea leaves (spent leaves)

After the tea leaves are brewed, those spreading gradually are made from young fresh leaves, and manufactured with excellent technology. The tea smells strong after several infusions. The tea whose leaves which cannot spread or only spread to a small degree after repeated brewing fail in stir fixation or have been placed for too long time.

The tea leaves with complete shape are nice, and those with broken shape are secondary product. Pinch the bottom by leaves with your fingers, generally the better the stronger elasticity. That means it is made by fresh, excellent tea leaves. Old tea with prominent veins feel relatively blunt. In addition, the color of fresh tea leaves is clear; however the old tea is dark brown or black.