08/04/2026
What are the criteria for judging a good tea?
- Sir, how do you judge a good tea?
- If it tastes good, then it's good, it depends on each person's taste.
- So how do you judge a good tea?
To assess the quality of a tea, tea connoisseurs usually rely on five core criteria, often called "Appearance - Color - Aroma - Taste - Qi." Below are the detailed criteria so you can evaluate it yourself:
1. Appearance (Shape of dried tea leaves and residue)
1.1 Shape of dried tea leaves
The shape of dried tea leaves is the first impression when you encounter a tea.
- Uniformity: Tea leaves should be of similar size and shape, without many broken pieces or branches.
- Harvesting grade: Prioritize teas with a high bud-to-leaf ratio, such as "one bud one leaf" or "one bud two leaves" (bud sprouts), as these contain the most nutrients and amino acids.
- Color of dried leaves: Depending on the type of tea, the color will be characteristic (such as dark silvery green in green tea, glossy black in black tea), but generally it should have a natural sheen and not be dulled due to poor storage.
1.2 Shape of tea leaves after brewing
Observing the tea leaves helps you verify the origin of the raw materials.
- Freshness and firmness: The tea leaves should expand evenly, be soft, and retain their original leaf/bud shape, without crumbling.
- Color of the leaves: The color of the tea leaves usually returns to the original bright green (with green tea) or light reddish-brown (with black tea), indicating that the tea was made from fresh leaves...
2. Color (Color of the tea liquor)
The color of the liquor reflects the cleanliness and processing technique of the tea.
- Clarity: Good tea liquor should be clear, bright, and free of sediment or cloudiness.
- Characteristic color: For example, green tea should have a natural yellowish-green or honey-yellow color, not turning reddish or dark after prolonged storage.
- Color stability: The color of the brewed tea should remain stable and bright after multiple infusions.
3. Aroma (Fragrance)
Aroma and flavor are the soul of tea, determining its sophistication.
- Natural aroma: High-quality tea has a pure aroma of herbs, honey, wood, or flowers, depending on the type, without the harsh smell of chemicals or mold.
- Aroma longevity: The aroma spreads immediately upon pouring and lingers in the cup and in the mouth after drinking.
4. Taste (Taste sensation)
The taste of high-quality tea should be balanced and pleasant.
- Aftertaste: This is the most important criterion. Good green tea may have a slightly mild bitterness at first, but it must leave a deep and lasting sweetness in the throat.
- Smoothness: The astringency should be mild, not harshly bitter or causing a dry, numb sensation on the tongue...
5. Tea Qi (Tea Energy)
Tea Qi (or Tea Energy) is an abstract term in tea culture, referring to the energy and sensations that tea brings to the body and mind of the drinker. Instead of just focusing on flavor (smell, taste), tea Qi has a deeper impact on the physical and mental state.
You can understand tea Qi through the following main aspects:
5.1. Energy and Physical Sensations
When drinking teas with strong "Qi" (usually ancient teas or aged teas such as Pu-erh tea, old white tea...), the body often has natural reactions such as:
- Warming the body: Feeling a wave of heat running down the spine, spreading to the chest and limbs.
- Sweating: Usually light sweating on the forehead, nape of the neck, or back even when sitting in a cool space.
- Muscle relaxation: Muscles are loosened, sometimes accompanied by a slight numbness or immediate feeling of refreshment.
5.2. Mental State
Tea energy is not only a physiological reaction but also a spiritual and emotional connection:
- Clearing meridians: According to Eastern medicine, tea helps to improve blood circulation, bringing alertness without causing restlessness.
- Serenity and tranquility: The drinker feels their mind calm down, discarding distracting thoughts to focus on the present moment.
5.3. Origin of Tea Energy
Tea energy is formed from the combination of:
- The inherent properties of tea leaves: Ancient tea trees, hundreds of years old, with roots deeply embedded in the earth to absorb minerals and the essence of the earth and sky, often have very strong tea energy.
- Processing and preservation techniques: The way the tea is roasted, fermented, and stored (as with Pu-erh tea, white tea, etc.) directly affects the accumulation of this energy.
- Subjective experience: Each person has a different physical condition and sensitivity, so the perception of the "qi" (energy) of the same cup of tea will not be the same.
Tea's "qi" is often considered a measure to evaluate the quality of a premium tea and the taste of the tea connoisseur. To best appreciate it, you should sit in a comfortable, calm position and enjoy the tea in a quiet space.
