Detailed Explanation of White Tea Evaluation Methods and Quality Identification Key Points

The appearance is mainly evaluated for tenderness, color, shape and cleanliness, while the internal quality is mainly evaluated for liquor color, aroma, taste and infused leaves. For tenderness, in Baihao Yinzhen (Silver Needle), observe whether the buds are plump or thin; for Baimudan (White Peony) and similar teas, observe the plumpness of the downy buds, the proportion of downy buds and the thickness of the leaf texture. Those with plump and strong downy buds, a high proportion of them and thick, soft leaves are superior. For color, evaluate the downy buds as silvery white, glossy and smooth, the upper leaf surface as grayish green and the lower leaf surface as silvery white; this is called silver buds with green leaves, white underside and green upper surface, and is considered top grade. For shape, those with buds and leaves still joined and leaf tips upturned are superior; those with leaves spread open, folded, bent or curled are inferior. For cleanliness, the requirement is that it contains no old stems, yellow flakes or other foreign matter. For internal quality, evaluate the aroma: fresh, clear downy fragrance that is high and lasting is superior. For taste, those that are fresh and brisk, mellow and thick with a sweet aftertaste are top grade, while those that are coarse, astringent, bland and thin are inferior. For liquor color, apricot yellow, pale yellow, clear and bright is superior, while red, dark and turbid is inferior. For infused leaves, grayish green, tender and plump, and uniform are good, while dark and mixed, reddish, or yellow and open are all inferior.