茶叶的品质由其色、香、味、形四个因子构成,大凡优质茶叶必然是色泽正、香气高、滋味醇、形状美;而质次的茶叶则是色泽花杂、香气低沉、滋味粗淡、形状不正。要仔细辩别这四因子,需通过茶叶干、滋时不同的表现来品评。干看评外形外形是茶叶品质的综合表现,评品时,可分为以下两个步骤进行。首先,用双手捧起一把茶叶,放于鼻端,用力深吸茶叶的香气,看香气的高低、纯正程度。凡香气高、气味正的必然是优质茶,反之则表明是粗老之茶或劣质茶。其次,将茶叶平摊于白纸上,看干茶的色泽、嫩度、条索、粗细、整碎等。凡色泽匀正,嫩度高,条索或颗粒紧实,粗细一致,碎 The quality of tea is composed of four factors of color, smell, taste and shape. Generally, high-quality tea is necessarily of positive color, high aroma and alcoholic taste, while the quality of tea is rich in color, low in aroma and thick Light, the shape is not correct. To be careful to discern these four factors, through tea, dried, different performance to comment. Dry appearance Appearance is the overall performance of tea quality, evaluation of products, can be divided into the following two steps. First of all, with both hands won a tea, put in the nose, forced to deeply draw the aroma of tea to see the level of aroma, purity. Where the aroma is high, the smell must be a good quality tea, on the contrary that is a rough tea or poor quality tea. Second, the tea flat on white paper, look at the color of dry tea, tenderness, clues, thickness, and so on. Where the color is uniform, tenderness, cords or solid particles, the same thickness, broken