Visible standards, understandable quality; the commonality of all good teas!

There are objective standards for judging good tea, from soup color, taste, aroma to brewing resistance, each dimension reflects the balance between nature and craftsmanship.

• Soup color is the basic threshold

The tea soup of good tea is clear and transparent after brewing, as clean as mountain spring water, without turbidity. Under the light, you can see the oily luster, like the texture of amber or honey. The soup color of black tea is golden red and transparent, and the soup color of white tea is apricot yellow and clear. No matter how the tea changes, "clean and fresh" is the common feature.

• There is a golden rule for taste

The bitterness and sweetness of good tea must be balanced: slightly bitter at the entrance without irritating the throat, and naturally melt into sweetness within 3 seconds, like the feeling of salivation after eating olives. Inferior tea is either bitter and throat-locking, or sweet and greasy. Real good tea has distinct layers, and the throat can continue to return to sweetness after drinking.

• Aroma comes with its own ID card

The aroma of good tea does not need to be stimulated by high temperature, and the natural tea aroma can be smelled by normal brewing. Biluochun has a floral and fruity aroma, cinnamon has a cinnamon aroma, and Chen Pu'er has a lotus leaf aroma. Although the aromas are different, they are pure and have no impurities. Even after brewing 8 times, there is still a lingering fragrance at the bottom of the cup.

• Infusion resistance tests the internal quality

High-quality tea can withstand at least 5 standard brewings (tea-water ratio 1:20, 15 seconds per brew), and the substances contained will be released slowly. The first two brews have a full taste, and the three to five brews maintain a stable taste without a cliff-like fade. The leaves are soft and elastic after stretching, without a sense of stiffness. (Tea with excellent performance can basically be brewed more than ten times)

• Safety is an invisible threshold

Good tea must meet the following conditions:

• The tea garden is far away from pollution sources, scientifically maintained, and no flavors and pigments are added during the processing process.
• The entire process from fresh leaves to finished products can be traced, the storage environment is dry and odorless, and the sealed packaging is clearly marked with production information.

• Comprehensive experience speaks

The quality of good tea is ultimately reflected in the "sense of harmony": the soup color is clear and not deceptive, the aroma is natural and not artificial, the bitterness can be transformed, the sweetness is deep, and the resistance to brewing shows real skills. Just like good wine does not burn the throat, good tea will make the mouth refreshed and the body comfortable after drinking, without any discomfort such as throat locking and acid reflux.

Good tea is a combination of nature and technology: ecology determines the potential of raw materials, technology stimulates the quality of tea, and scientific standards ensure safety. In the fast-paced life, a cup of good tea that meets the standards is the result of decoding nature with science, and it is also a simple choice for quality life.