The quality of tea is primarily judged from four aspects: color, aroma, taste, and shape. However, for the average tea drinker, when purchasing tea, one can usually only observe the dry tea's appearance and color and smell its dry aroma, making it more difficult to judge the quality of the tea.

The quality of tea can be evaluated through color, aroma, taste, and shape without scientific instruments or methods. These four aspects are typically assessed using sight, smell, touch, and taste. This involves observing the appearance and color, smelling the aroma, feeling the texture, and brewing for a taste evaluation.

First, Look at the Four External Indicators
1. Tenderness
Tenderness is a fundamental factor in determining quality. The saying “dry look at the appearance, wet look at the leaf base” refers to tenderness. Generally, teas with good tenderness will meet the appearance requirements for their type (e.g., Longjing should be “smooth, flat, flat, straight”). Additionally, the presence of fine tips and white down can indicate tenderness and good processing. The amount of down can also help judge tenderness, but this is only applicable to downy teas like Mao Feng, Mao Jian, and Silver Needle.
2. Shape
Shape refers to the specific form that each type of tea should have, such as the long shape of stir-fried green tea, the round shape of pearl tea, the flat shape of Longjing, or the granular shape of black broken tea. For long-shaped teas, evaluate the tightness, straightness, thickness, roundness (for non-flat teas), and weight. For round teas, assess the compactness, uniformity, weight, and hollowness. For flat teas, look at the degree of flatness and smoothness and whether it conforms to the standard. In general, a tight and heavy body, round (excluding flat teas) and straight shape indicates young leaves and good processing, leading to high-quality tea. If the appearance is loose, flat (excluding flat teas), broken, and has a smoky or burnt aroma, it suggests old leaves, poor processing, and inferior quality.
3. Color
The color of tea is closely related to the tenderness of the raw material and the processing technique. Regardless of whether it is the dark lustrous black of Black Tea, the vibrant green of green tea, the olive-brown of Oolong Tea, or the black lustrous color of dark tea, good teas require consistent colors, bright luster, and fresh appearance. If the color is uneven, deep or light, dull without shine, it indicates inconsistent raw material quality and poor processing, resulting in low-quality tea.

The color of tea is also significantly influenced by the origin of the tea tree and the season. For example, high-altitude green teas are green with a slight yellow tinge, bright and vivid; low-altitude or plain teas have a deeper green color with a glossy appearance. During tea production, improper techniques can often lead to inferior color changes. When purchasing tea, judgments should be made based on the specific type of tea being bought.
4. Integrity vs. Fragmentation
Integrity vs. fragmentation refers to the appearance and degree of fragmentation of the tea. Uniformity is preferred over fragmentation. In a standard tea evaluation, the tea is placed in a tray (usually wooden) and rotated to form layers based on size, weight, coarseness, and integrity. The coarsest leaves are at the top, the finest and heaviest in the middle, and the smallest fragments at the bottom. For all types of tea, having more middle-layer tea is preferable. The top layer generally contains coarser, older leaves, which are lighter in flavor and color; the bottom layer contains more broken tea, which often results in a stronger taste and darker color when brewed.

Then, Consider the Four Internal Indicators
1. Color
Different tea types have distinct color characteristics. Stir-fried green teas should be yellowish-green, baked green teas should be dark green, steamed green teas should be emerald green, and Longjing should be a fresh green with a hint of yellow. If green teas appear gray or dark brown, the quality is definitely poor. The steam of green tea should be light green or yellowish-green, clear and bright; if it appears dark yellow or murky, it is not good tea. Black teas should be dark and lustrous, with a red and bright infusion. Some premium black teas can form a yellow oil ring around the cup, commonly known as the “golden circle.” If the infusion is dark and murky, it is a low-grade black tea. Oolong teas are best when they have a glossy olive-brown color.
2. Aroma
All types of tea have their own unique aromas, such as the fresh scent of green tea, the floral and sweet aroma of premium green teas, the sweet and floral aroma of black teas, and the ripe peach aroma of oolong teas. If the aroma is low or lacking, it is a sign of poor quality. A stale aroma indicates old tea, while a moldy or other off-putting odor indicates spoiled tea. Even bitter tea like Pu'er should have a natural aroma. Scented teas are especially attractive due to their strong fragrance.
3. Taste
The taste of tea is composed of multiple components, including bitterness, astringency, sweetness, freshness, and acidity. When these components are balanced, the taste is fresh and pleasant. Different tea types have different tastes. Premium green teas initially have a slight bitterness but then leave a rich aftertaste, refreshing the mouth. Coarse and inferior teas are bland and may have an astringent or numbing sensation. Premium black teas have a thick, intense, and refreshing taste, whereas low-quality black teas are bland. Pu'er tea has an initial bitter taste, but it leaves a sweet aftertaste.
4. Appearance
The appearance of tea can indicate its quality, as the quality of tea is directly related to the freshness of the harvested leaves and the processing method, both of which are reflected in the appearance of the tea. For example, good Longjing is smooth, flat, and straight, resembling a bowl nail; good pearl tea has tightly rounded and uniform particles; good black tea has neat and uniform strips; and good Mao Feng tea has many buds with visible down. If the shape is loose and fragmented, the surface rough, and the body light, it is not considered high-quality tea.

There are many varieties of tea available on the market, with varying qualities. To select high-quality tea, follow these four steps: observe the color, smell the aroma, taste the flavor, and feel the dryness. Lastly, do not forget to ask the dealer for a report from a national inspection agency confirming the tea's quality, ensuring it meets health standards and belongs to a specific grade.