anney

People judge tea by their senses such as sight, olfaction, gestation and touch to separately judge from shape, color, fragrance, taste, water color and tea-leaf. The judge method has two processes: viewing its shape while it’s dry and tasting its quality while it’s brewed.

1. Viewing the appearance means to watching tie-guan-yin’s appearance and color while smelling tea’s fragrance. If the leaves shaped fat, heavy, luster green emerald, and tea leaves are with clear fragrance, that is the high-quality tie guan yin, and the second-class if it’s on the other hand.

2. Tasting the quality while it’s brewed means to judging from the aroma, water color, taste and tea-leaf.

(1) Smelling: firstly smell, to see if the aroma is prominent; secondly distinguish the height, length, power and purity. When smelling , apply the method of smelling while the tie guan yin tea is hot, mild and cold. The tea with prominent and lasting aroma is the first-rank tea, and the secondary if it’s on the other hand.

(2) Tasting: take a little amount of dragon well tea with the tea spoon into mouth. Sucking and rolling by tongue in the oral cavity so that all parts of the mouth feel the taste and to give some reaction. If you feel pure and mellow taste, that belongs to first-class; if on the other hand that belongs to the secondary level.

 (3) Viewing the color of tea water: by viewing the color depth, lightness and darkness and purity. The first-class tea is with bright orange water.

(4) Watching the tea-leaf: pour the leaves brewed by boiling water in the plate with pure water and watch the leaves. If the leaves are soft, bright yellow and green with red edge, that is high quality.