A Complete Analysis of Yellow Tea Evaluation Methods and Techniques

Due to differences in variety and processing techniques, yellow tea varies noticeably in shape. For Junshan Yinzhen, the best is needle-shaped with plump, sturdy buds covered in down; thin, flat buds with little down are inferior. For Mengding Huangya, flat, straight strips with sturdy, downy buds are superior, while curved strips with thin buds and little down are inferior. For Luyuan Tea, tightly rolled strips curled into ring shapes with visible down are good, while loose, straight strips without visible down are inferior. For Huangda Tea, thick, plump leaves forming strips, with long sturdy stems and stems still attached to leaves, are good; leafy pieces, thin short stems, stems separated from leaves, or broken stems and torn leaves are inferior. When evaluating color, compare the dryness versus moisture and dullness versus brightness of the yellow, with golden yellow, fresh and moist, as excellent and dull, dark color as inferior. When evaluating cleanliness, compare the content of stems, flakes, dust and non-tea inclusions. For the dry aroma of Huangda Tea, sufficient firing with a scorched-rice aroma is good, insufficient firing is second-rate, and a green, stuffy or coarse green odor is inferior. When evaluating the internal quality, the liquor color is excellent when the yellow liquor is bright, while yellow-dark or yellow-cloudy is second-rate. Aroma is excellent when clear and pleasant, while a stuffy, turbid odor is inferior. Taste is good when mellow and fresh, with sweet aftertaste and weak astringency; bitter, astringent, bland or stuffy is second-rate. The brewed leaves are good when the buds and leaves are plump, uniform and bright yellow, while thin, thin-fleshed and yellow-dark buds and leaves are second-rate.