For different varieties, there are unique characteristics in quality! The distinctive feature of green teas is clear broth and green leaves. Or we could say three greens: dry Tea is green, the tea soup is green and clear, and the infused leaves are green. There are also basic requirements for aroma and taste, which need to be high and refreshing aromas and fresh and mellow tastes. Its main production areas include Hubei, Jiangxi, Anhui, Zhejiang, Jiangsu, Yunnan, Sichuan, Guangxi, Shaanxi, and other 20 provinces/autonomous regions (districts).

What is the taste of good Green Tea?

1. Fresh and Clean Type

Most fine and downy green teas have a fresh and clean taste, with a pleasant aroma that spreads upon entry, presenting a dry and sweet taste, crisp and fresh.

2. Fresh and Rich Type

Firstly, the freshness of green tea leaves needs to be good. This type has a suitable amino acid content, and after refined processing, the green tea generally offers an experience similar to eating fresh fruit, with a fresh and rich taste.

3. Rich and Thick Type

The rich and thick type of green tea is not very common. Firstly, the freshness of the raw material must be sufficient, and the leaves must also be tightly compacted. Only this type of green tea can present a rich and thick taste in the tea soup. Typically, such teas are grown in less fertile environments, and they are often favored by many tea enthusiasts. Of course, those who prefer lighter teas might lean towards the fresh and clean type.

4. Mellow and Thick Type

The mellow and thick type of green tea is also quite unique. It has a sensation similar to drinking milk, with distinct layers in the tea soup, a sweet and refreshing aftertaste, and little stimulation. It is also not very common.

5. Strong and Intense Type

The primary aromas of green tea are fresh and roasted chestnut. The strong and intense type of green tea usually has a pleasant aroma and a robust but not bitter or astringent taste.

How to Distinguish the Quality Grades of Green Tea

1. Appearance Identification

Appearance is an important indicator for evaluating the quality grade of green tea. Generally speaking, the higher the grade of green tea, the neater its appearance and the brighter its color. Authentic high-grade green tea is also more resilient and firm, and the shape of the tea leaves cut with a cutter is relatively uniform.

2. Aroma Identification

The quality grade of green tea can also be identified from its aroma. High-quality green teas generally have a fresh and aromatic scent, while inferior green teas may have a bitter, burnt, or spoiled smell.

3. Taste Testing

Actual tasting is also a key step in distinguishing the quality grade of green tea. In terms of taste, high-grade green teas have a very fresh, sweet, and mellow flavor, while inferior green teas have a bitter, crude, and monotonous taste. Additionally, high-quality green teas have a greenish-yellow color that is clear and elegant, with a bright green or yellow-green broth, whereas inferior green teas lack brightness in color, have a murky broth, and a monotonous taste.

4. Production Area Judgment

The production area of green tea also has some influence. Different production areas have different varieties, tastes, and characteristics of green tea. For example, green teas from Zhejiang, Fujian, Jiangsu, and Anhui tend to be of higher quality overall, with a fresh and mellow taste, while green teas from Hunan and Sichuan have relatively poorer overall quality.

5. Price Range

Finally, price is also a prominent marker for distinguishing the quality grade of green tea. Generally speaking, high-grade green teas are more expensive, while inferior green teas are cheaper. However, price is not an absolute indicator; when purchasing, you should consider all the above factors in combination.