Distinguishing the quality of green tea in detail across five aspects

Distinguishing Green Tea
Green tea refers to a category of tea produced by harvesting fresh tea leaves from tea plants, which undergo processes such as killing the green, rolling, and drying without undergoing fermentation. Its infusion largely retains the fresh green hue of the leaves, typically displaying a jade-green colour.
We can assess the quality of green tea by examining the following aspects:
1. Appearance
With numerous varieties of green tea, their physical forms naturally vary considerably. Generally, premium Meicha exhibits a green hue with a silvery-grey sheen, uniform strands, substantial weight with prominent buds, and a neat, smooth appearance. Zhuicha displays a deep green with a dark lustre, tightly rolled pellets, with perfectly round, bead-like forms being the finest grade. Hóngqīng (pan-fired) presents a green tone tinged with pale yellow, while Guapiàn (melon seed) is emerald green. Máo Fēng (hairy peak) is considered superior when the strands are tightly rolled with abundant white downy hairs, while Chǎoqīng (pan-fired) is a vivid, vibrant green. Among steamed green teas, those with tightly compressed, substantial leaves of uniform size, intact bud tips, and an even, deep green hue with a lustrous sheen are considered premium.
Should a green tea be inferior, such as a substandard Mei Cha, its leaves are often loose and flattened, curved, light and airy, with a yellowish or dull colour. Similarly, Mao Feng tea with coarse, loose leaves, a loose texture, and sparse downy hairs is also regarded as inferior.
2. Aroma
Premium green teas exhibit a delicate, enduring fragrance. For instance:
– Pearl tea possesses a lasting, fragrant aroma;
– Steamed green tea offers a fresh, clean scent with distinctive seaweed undertones;
– Tun green tea carries a persistent chestnut fragrance;
– Shu green tea boasts an intense floral bouquet;
– Wet green tea emits a sharp, tender fragrance.
Clearly, each variety possesses unique characteristics.
Teas exhibiting smoky, sour, fermented, grassy, or other off-flavours are considered inferior.
3. Infusion Colour
Premium green teas yield a clear, bright infusion. For instance, Mei Cha and Zhu Cha present a vivid yellow-green transparency; steamed green teas display a pale yellow tinged with green, clear and luminous. Conversely, green teas exhibiting deep yellow, cloudy, or reddish liquor are typically inferior.
4. Taste
After brewing, premium green teas deliver a rich, fresh, and crisp flavour. For instance, Mei Cha is robust, pure, and refreshing; Zhu Cha is full-bodied with a sweet aftertaste; and steamed green tea offers a fresh, invigorating taste. Green teas with a thin, astringent flavour, or those exhibiting a stale, over-fermented taste or other off-flavours, are all inferior products.
5. Leaf Base
The leaf base of high-grade green tea is typically bright, tender, and thick yet supple, with white downy hairs on the underside.
Teas with coarse, tough, thin leaves, or those displaying a dark green hue, are often inferior products. Green tea offers significant health benefits. Regular consumption helps prevent cancer and radiation damage, lowers blood lipids, and reduces nicotine levels in smokers, earning it the reputation as the body’s ‘cleansing agent’. Given its high value and popularity, many unscrupulous merchants frequently adulterate it for profit. Only by mastering the methods to distinguish genuine green tea can one select the finest quality that suits one’s preferences.