Techniques for the Appreciation and Evaluation of Tea

Shape: The shape of tea leaves varies depending on the type of tea. For example, green tea may be flat (such as Longjing tea), needle - shaped (such as Junshan Yinzhen), or curly (such as Biluochun). High - quality tea leaves usually have a uniform shape. Broken or irregularly shaped leaves may indicate lower quality.

Color: The color of tea leaves can also reflect their quality. Fresh green tea leaves should have a bright green color. For black tea, the color is usually dark brown or black with a certain luster. If the tea leaves look dull or discolored, it may be a sign of improper storage or low - quality raw materials.

Tea soup color: When brewing tea, the color of the tea soup is also an important aspect of evaluation. Green tea soup is usually light green or yellow - green, while black tea soup is red - brown. The clarity of the tea soup is also crucial. A clear and transparent tea soup indicates good - quality tea.

Dry tea aroma: Before brewing, smelling the dry tea leaves can give us an initial impression of the tea's aroma. Different teas have different characteristic dry - tea aromas. For example, oolong tea may have a floral or fruity aroma, while black tea may have a sweet or malty aroma. A strong and pure aroma is a sign of high - quality tea.

Wet tea aroma: After brewing, the wet tea leaves release a more intense aroma. The aroma can be divided into primary aroma, secondary aroma, and residual aroma. The primary aroma is the most obvious aroma when the tea is first brewed, the secondary aroma appears during the subsequent brewing process, and the residual aroma lingers in the cup after the tea has been drunk. A complex and long - lasting aroma is highly valued.

Aroma - evaluating methods: There are several methods to evaluate the aroma of tea, such as nose - in - cup method. We hold the cup close to our nose and inhale gently to fully experience the aroma. In addition, comparing the aroma with known aroma descriptors (such as floral, nutty, or smoky) can help us better describe and evaluate the tea's aroma.

Basic taste elements: The taste of tea mainly includes bitterness, astringency, sweetness, and umami. Bitterness and astringency are mainly caused by polyphenols and caffeine in tea. However, in high - quality tea, these elements are balanced. For example, the bitterness in good - quality green tea is quickly followed by a sweet aftertaste. Sweetness can come from the natural sugars in tea leaves, and umami is related to the content of amino acids.

Taste - evaluating process: When tasting tea, we take a small sip of the tea soup, roll it around in our mouth, and then swallow it slowly. Pay attention to the initial taste, the taste change during the tasting process, and the aftertaste. A harmonious and long - lasting taste is a characteristic of high - quality tea.

Influence of brewing parameters on taste: The taste of tea is also affected by brewing parameters such as water temperature, brewing time, and tea - to - water ratio. For example, brewing green tea with too high water temperature may make the tea taste too bitter, while a proper tea - to - water ratio can ensure the full release of the tea's flavor.

Water selection: The quality of water has a great impact on the taste of tea. Soft water, such as pure water or mountain spring water, is generally more suitable for brewing tea. Hard water may affect the flavor of tea due to its high mineral content.

Water temperature control: Different types of tea require different water temperatures. Green tea is usually brewed with water at around 70 - 80°C to preserve its freshness and delicate flavor. Black tea can be brewed with boiling water (about 95 - 100°C) to fully release its flavor and aroma. Oolong tea is usually brewed with water at around 90 - 95°C.

Brewing utensils: The choice of brewing utensils also affects the tea - tasting experience. For example, using a Yixing purple clay teapot can enhance the flavor of oolong tea, while a glass teapot is more suitable for observing the shape and color of green tea leaves during brewing.