According to experts, the quality of Wuyi Da Hong Pao can be distinguished by its external appearance and internal quality.

Dry evaluation assesses the appearance. Take a deep breath to smell the aroma of the tea leaves. High and pure aroma inevitably indicates high-quality tea; low aroma and impure smell suggest coarse, old tea or inferior tea. Observe the color, tenderness, strip tightness (or granule form), thickness, and integrity of the leaves. Even color, high tenderness, tight strips or granules, uniform thickness, and few broken pieces signify superior tea. If strip-type tea has loose strips, prominent veins, coarse leaf surface, uneven color, lightweight body, and many fragments, old leaves; or if granular tea has loose, uneven granules, mixed colors, it is not considered good tea.

Wet evaluation identifies internal quality. Wet evaluation involves brewing or steeping the tea. (1) Smell the aroma: After brewing, immediately pour out the tea liquor, then bring the cup with the brewed leaves close to the nose to smell the fragrance. Any tea with a clear, high, and pure aroma that brings a refreshing and pleasant feeling can be considered good tea. (2) Observe the liquor color: For all high-grade teas, the liquor color should be bright and luminous. Specifically, for green tea, a light green or yellowish-green liquor is preferable, and it should be clear, not turbid, bright, and transparent. (3) Taste the flavor: This should be done immediately after observing the liquor color. When tasting the tea liquor, let it roll on the tongue to correctly and comprehensively discern its flavor. (4) Examine the brewed leaves: Evaluate the leaves left after pouring out the liquor, checking their tenderness, integrity, color, uniformity, texture, etc., to determine quality. Also, note if there are any other adulterations.