Common defects in the quality of Gongfu Black Tea

In appearance:

First, the strands are loose and not tight, caused by coarse raw materials or insufficient rolling and pressure;

Second, the color is dull and not glossy, resulting from stale raw materials or inadequate rolling.

In liquor color:

First, the liquor is dark, caused by over-fermentation;

Second, the liquor is pale and not red, resulting from insufficient rolling or fermentation.

In aroma:

First, there is a smoky or burnt smell, caused by high drying temperature or smoke leakage in the dryer;

Second, the aroma is weak or coarse, due to insufficient withering, rolling, fermentation, or coarse raw materials.

In taste:

First, the taste is weak, similar to the causes of weak aroma;

Second, there is an off-flavor, caused by contamination. The brewed leaves are uneven, with green or mixed colors, due to uneven fermentation from insufficient rolling.

Broken Black Tea emphasizes the concentration, strength, and briskness of the taste. High-quality Broken Black Tea, such as those from Kenya, India, Sri Lanka, and China's Yunnan and Hainan, has excellent intensity and briskness.

Common defects in the quality of Broken Black Tea

In taste:

First, the taste is weak and lacks stimulation, caused by insufficient tenderness of raw materials or inadequate rolling;

Second, there is a smoky or burnt off-flavor, caused by high drying temperature, smoke leakage, or contamination.

In liquor color:

First, the liquor is dark, resembling soy sauce, caused by over-fermentation or delayed drying;

Second, the liquor is pale and not bright red, often due to insufficient rolling and fermentation of small-leaf varieties.

In aroma:

First, there is a smoky or burnt smell, caused by high drying temperature or smoke leakage;

Second, there is a stale smell, caused by stale raw materials or prolonged stacking without timely processing.