Among the six major tea categories, black tea has many varieties and a wide range of natural origins. Based on its processing methods and the shape of the final product, it can generally be divided into three types: Souchong black tea, Gongfu black tea, and broken black tea. Below is a detailed guide on how to evaluate the quality of black tea.
【Main Text】1. Characteristics of high-quality black tea:

(1) Appearance: Tightly rolled, even strands.
(2) Color: Glossy black with golden tips.
(3) Aroma: Souchong has a pine smoke fragrance; Gongfu has a caramel scent; Sichuan black tea has a citrus sugar aroma.
(4) Liquor color: Bright red with a golden rim around the cup, forming "cold turbidity" after cooling.
(5) Taste: Mellow, rich, and sweet.
(6) Brewed leaves: Uniform, soft, thick, and vibrant red.

2. Characteristics of inferior black tea:
(1) Appearance: Uneven size, rough texture, and visible impurities.
(2) Color: Dull black or grayish leaves, dark or withered tips.
(3) Aroma: Weak, muddy, short-lasting, or with off odors.
(4) Liquor color: Dark or murky.
(5) Taste: Thin or harshly astringent.
(6) Brewed leaves: Bluish or dark, stiff, and unopened.