CHOOSING
Everyone has his own perception towards quality and his own preference regarding flavours. Nevertheless, with the great variety of tea, some appreciation techniques commonly used by the masters are suggested here so as to help identify your favourite tea –
Well Dehydrated
If tea leaves cause slight tingling in hands upon being gripped loosely and break apart by being softly rubbed, they have been dehydrated well. Otherwise the tea leaves have already become damp and their quality is doubtful.
Appearance
Even shape and colour of leaves signify better quality; the fewer impurities like tea stalk, yellow leaf, tea dust, and tea waste the better, for they may affect the quality of tea. Generally, oolong tea is semi-spherical, oriental beauty tea is slightly curled and interwoven with colours, and black tea is in spiral shape or shredded status.
Tea Liquor, Aroma and Taste
Each tea has its unique aroma and taste, but the savour should be pure and smooth. Any oily, burnt, grassy, musty, and other peculiar odours should not exist; the tea liquor should be clear and bright without turbidity or lees.
Lightly oxidised oolong tea is honey green hue in liquor with an airy aroma of flower or fruit, unleashes vivid yet delicate taste.
Medium oxidised roasted oolong tea is renowned by its golden-yellow liquor, full-bodied ripe notes, and memorable aftertaste.
Heavily oxidised oriental beauty tea beams with colour of amber, followed by a unique sapor of honey and a creamy taste.
Fully oxidised black tea elicits a shimmery red tint liquor, along with refined aroma of caramel and a mildly mellow touch on the palate.
Infused Leaves
If the leaves gradually unfold during brewing, it means they are well processed and are enduring for brewing. The infused leaves of good quality shall remain resilient and in shape. As for colours, black tea is fresh in red while oolong tea should be green in leaf with reddish edge.