A detailed guide to the evaluation method for green maocha, mastering the key points of green tea quality identification

The evaluation of green maocha mainly refers to long-pan-fired green tea, baked green tea, and round-pan-fired green tea. It is divided into dry evaluation of appearance and wet evaluation of internal quality. Appearance evaluation grades the appearance based on factors such as tightness, tenderness, uniformity, and cleanliness of the maocha. Tightness refers to the degree of compactness of the maocha. Tenderness depends on the proportion of tender buds and pekoe. Uniformity is judged by tightly rolled strips or particles that are intact, with the upper, middle, and lower grades of tea well balanced. Cleanliness mainly evaluates the content of stems, coarse pieces, seeds, and other inclusions.

Internal quality evaluation is divided into four items: liquor color, aroma, taste, and infused leaf. The evaluation for maocha purchasing mainly compares the tenderness and color of the infused leaf. In evaluating the tenderness of the infused leaf of green maocha, comparisons are made of how young and tender the bud shoots are, the number of bud tips, the thickness of the leaves, softness or hardness, and evenness. In evaluating the color of the infused leaf, comparisons are made of color degree and brightness. For liquor color, tender green, clear, and bright is considered good, while deep yellow, dull, and turbid or reddish is considered poor. In smelling the aroma, generally those with a fresh tender fragrance, a delicate fragrance, or a cooked chestnut aroma are superior, while those with low fragrance and a coarse, aged smell are inferior. Tasting the flavor is to distinguish the concentration, mellow or astringent character, thickness or thinness, freshness or staleness, strength or weakness, sweetness or bitterness, and refreshing or astringent qualities of the liquor taste.