How do I recognize natural and quality tea?

More and more teas are being added and opening doors to this wonderful world, but how to recognize a good quality of tea?

It is important to have a general idea on how to recognize a good quality tea.

There are 4 factors that determine a good quality of tea; Appearance, color, fragrance and taste.

Generally, there are four factors that determine the quality of a tea: appearance, color, fragrance and taste.

Of course, all these aspects are related, since a tea with a good fragrance must also taste good.

Good quality means good looks, color, fragrance, taste and overall feel.

A high-quality tea consists of high-quality leaves, collected at the time the leaves are filled with energy during the spring.

It would be best if the harvesting and production environment were as natural as possible; without machines, without contamination, all for the sake of product care.

Today I’ll share with you the aspects that you have to take into account so that you won’t be taken for a novice.

You don’t need to be a great expert on infusions, just be very attentive, although, of course, practice also has a lot to do with this regard.

At first you will have many doubts, but as soon as a few weeks pass, you will start to be an expert.

Related article: 15 Mistakes Most People Make When Preparing Tea.

dragon well tea

How do I recognize natural and quality tea?

Appearance.

With that in mind, it makes sense that this is the first thing we should be looking at.

Like it or not, appearances can deceive, but to the eye of an expert, there are aspects of the appearance of tea that are clear indications of whether or not it has the quality that is expected of it.

In this respect, account must be taken on the appearance of tea leaves, both dry and infused.

It is clear that it will depend a lot on the varieties of tea, but in general, the following tips serve for the larger leafy ones, which are the most common.

I recommend that you take a small handful, spread over a flat and clean platform and check the following points:

  • All tea leaves are of approximately the same size.
  • When touched, they appear crisper, synonymous with freshness, as if they had a white coat on the back of the leaves.
  • That the tea leaves are whole and without stems. This is something that when you drink a poor quality tea, you see the first time.
  • That the tea leaves are whole and without stems. This is something that when you drink a poor quality tea, you see the first time.

Once you have observed the dried tea leaves, play the part of observing the infused leaves.

Do you see that they recover their original form? If so, the tea is of quality.

Color.

The two of its leaves, dried and wet, as well as the infusion that is done with them.

These are the three points you must observe in terms of the color of the infusion.

If when the leaf is dry, its color is bright and homogeneous, you can already put an over point in your score.

It is the best sign that it is a quality tea.

Of course, the demands of the colors vary according to the sheet itself.

When the leaves are wet, depending on whether they are young or old, the requirements vary.

In the case of the former, once infused the quality is measured by the brilliance of the leaves.

On the contrary, when we talk about older teas, quality is measured by the degree of darkness.

Of course, then every type of tea has its characteristics to watch out for, in particular.

And finally, it is important to see the result, that is, the color of the infusion that is made with those leaves.

When the tea is of quality, the colors are vivid and light.

Moreover, this color will tell us much about the intensity of its flavor: the light, the sweet, the brightest, the most intense and the richest.

Teas of poor quality, on the other hand, stand out from opaque and non-active colors.

Related article: Is Loose Leaf Tea Better Than Tea bags?

Aroma.

There is one thing that people often repeat: When they open teas and it impregnates the whole room with its aroma.

And this is just one of the aspects that make the quality of any tea you drink.

The fresher the tea, the better it is.

But make no mistake: there are tea brands that add certain products to enhance the aroma.

It disappears the moment you infuse it.

One aspect to take into account when preparing tea, is that the water does not have a flavor, since it could influence the tea.

There are some water brands that do have a characteristic flavor and, even, some of tap that have a lot of lime and that can also negatively influence the quality of the tea you drink.

Keep this in mind when assessing its quality.

Related article: Which teas are made from the same plant as green tea?

Tea categories and its benefits.

To make the different “types of tea” you have to take into account the degree of oxidation of the plant because it darkens the color of the leaves, adds aroma and flavors.

Precisely, color is the distinctive element that serves to make the most common cataloguing in the market.

Black tea.

This type of tea is made with a complete oxidation cycle, which produces leaves that result in a very dark infusion, with reddish dyes, which is why in Asia black tea is known as red tea. After a selection of the leaves, they are fermented and dried, and continue a 100% oxidation process.

This tea is used to make homemade kombucha.

The most outstanding benefits of black tea are that it helps to lower the level of cholesterol in the blood, it also helps to keep the arteries in good condition, therefore it prevents heart disease and protects the immune system.

Red tea/ Pu ́Erh.

Red tea is originally from Pu’Ehr in Yunnan, China.

According to tradition, red tea is made with fermented green tea leaves that are stored in bamboo barrels for a minimum time of 2 years.

The benefits are many, it helps to lose weight, it is diuretic, improves digestion, etc.

Green tea.

It is the tea that is produced from tea leaves without oxidation or fermentation.

To do this, the leaves are dried, subjected to heat treatment and cut without fermenting.

Therefore, the taste of green tea is fresher than other types of tea and is not normally served with milk or sugar.

Green tea is low in theine, rich in minerals and vitamins A, E and C and contains a large amount of antioxidants.

Therefore, it is relaxing, promotes the reduction of glucose in the blood and stimulates the immune system.

It is also an accelerator of metabolism, so it is an aid in certain diets.

Matcha tea.

As with green tea, the green leaves are used, ground and then, to prepare it you have to follow a mini ritual to dissolve the tea in the water, since it is not infused.

Among its properties, in addition to being considered a superfood, antioxidants, polyphenols and also L-Theanine stand out.

Related article: Jasmine Oolong Tea.

White tea.

It gets its name from the color of the hairs on the bottom of the leaves, which are always young leaves and new shoots.

Like green tea, it is not allowed to ferment either.

Traditionally, the best plants were selected to produce white tea.

That is why it is known in China as “emperor’s tea”.

It is the richest in antioxidants, has up to three times that of green tea, which gives its fame as an “elixir of eternal youth”.

White tea also helps to increase the production of serotonin and dopamine in the brain, which are two key hormones for mood and attention.

Yellow tea.

This type of tea is not so common and is produced only in China, so it is not usually found easily and due to its quality, it is usually quite expensive.

It is a tea with a short and controlled oxidation, after a specific process.

It offers concrete advantages such as being very antioxidant, anti-inflammatory, takes care of heart health, etc.

Blue tea or Oolong.

It is made with a minimal and very slow degree of oxidation.

Also, the leaves ferment half the time as those of black tea, resulting in a very aromatic tea.

In addition to being an antioxidant and speeding up metabolism, qualities that it shares with others on this list.

It is very beneficial for digestion and contains little theine.

Related article: 10 Yellow Tea Benefits And Properties.

Tea bags quality.

A common belief is that teas prepared with loose leaves are always superior in quality and flavor to their tea bag counterparts. This is not always true.

The quality and taste of a tea come down directly to the quality and taste of the leaves, not to their format and cut.

The way teas are grown and processed determines their quality, not the size of the leaf pieces themselves.

While some companies camouflage low-quality tea or “tea powder” in their bags.

The most important thing is the purchase and handling of teas from selected suppliers.

In fact, when it comes to taste, a tea cut and chopped into tea bags often provides stronger flavors and is made faster.

As smaller particles offer more surface to be soaked compared to larger leaves.

Final thoughts.

The quality and taste of a tea come down directly to the quality and taste of the leaves, not to their format and cut.

The way teas are grown and processed determines their quality, not the size of the leaf pieces themselves.

While some companies camouflage low-quality tea or “tea powder” in their bags

The most important thing is the purchase and handling of teas from selected suppliers.

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