New tea is best when it's from the current year, as its flavor, color, and quality surpass older tea. New tea is categorized into spring, summer, and autumn harvests. Spring tea is picked from late March to mid-May, summer tea from late May to early July, and autumn tea after mid-August. Spring tea, especially pre-Qingming and pre-rain tea, is prized for its tender leaves, vibrant color, and rich nutrients, making it superior to summer and autumn varieties.

To distinguish, new tea leaves are plump, tightly wrapped, and often have fine hairs, with a bright color and clear, light green infusion. Older tea appears looser, dull yellow or brown, with a murky brew.

1 Dry

Choose dry over moist tea. High moisture content degrades flavor and risks mold, which can be harmful. Dry tea is brittle and crumbles easily when pressed. For loose tea, pinch a small amount—if it powders, it’s dry. Damp tea feels soft and resists breaking. Heavier tea often indicates better quality.

2 Uniform

Good tea has even color and texture, with a natural sheen. Vibrant green, especially emerald, is ideal. Dyed tea looks dull and gray. Brewing a sample helps: high-quality tea yields a clear, bright liquor. Beware of dyed tea—rub a leaf with wet fingers; green stains indicate dye. Settling layers in the cup also suggest dye. For Biluochun, look for white hairs; dyed versions show only green.

3 Aroma

High-quality tea has a strong, fresh scent. Test by cupping a small amount in your hands, exhaling warmth, then sniffing. Avoid tea with musty, sour, or smoky odors. Brewed tea should smell pure and fragrant. Over time, tea loses aroma and nutrients, so new tea tastes fresher.

4 Clean

Clean tea is best—free of stems, seeds, debris, or dirt. By regulation, non-tea matter should be under 1%. Also, prioritize spring tea harvested before late April to minimize pesticide residue.

Source: Tea Sister