For most people, choosing good Tea can be quite a challenge. China has a rich variety of teas, and with so many different types, shapes, and flavors, which ones qualify as good tea? People naturally pursue what is beautiful, and this applies to tea as well. No one wants to be at a disadvantage by purchasing inferior quality tea.
Is there a standard for what constitutes good tea, and can we judge the quality of tea based on that standard? For most people, there is indeed a simple method: judging the quality of tea by observing its appearance and intrinsic qualities. Although not entirely accurate, it generally meets the judgment needs of most people.
What Constitutes Good Tea?
1. Appearance
Regardless of the type of tea, good tea should have a fresh and tender color, a rounded shape, tightly rolled leaves, and plump buds, without any broken fragments. In contrast, poor-quality tea appears dull in color, with broken dry leaves and mixed with other substances.
2. Aroma
After the tea is processed, it emits a faint aroma. Before brewing, take a sniff of the dry tea leaves. If they give off a subtle tea fragrance, they are good tea leaves. However, if the aroma is weak or accompanied by an odd smell, the tea is of poor quality.
3. Infusion
The quality of tea can also be determined after brewing. Good tea produces a clear and bright infusion, glossy and free from impurities. However, when poor-quality tea is brewed, the dry leaves visibly break down, and the infusion appears murky and unclear.
There is no absolute standard for defining good tea, nor is there a completely uniform criterion. While there may not be a universally accepted standard, there are basic criteria. The inherent characteristics of the tea itself form the most fundamental standard, followed by our personal attitudes towards evaluating tea. One's preferences merely represent individual standards for selecting tea, which define what good tea means to them personally.
Perhaps only by setting aside narrow definitions can we find a more fitting definition for good tea. For example, good tea should meet the criteria of having excellent color, aroma, and taste. The raw materials, production region, processing methods, and post-production storage conditions for good tea should all be of high quality and impeccable. There are indeed standards for good tea. What are your thoughts on this?