The quality of tea includes its innate ingredients and their proportions, smell, taste, shape, color and chemical change type, etc. There are many factors that affect tea quality, mainly in the following aspects:
1. Tea species
Different types of tea leaves have different ingredients and proportions, smell, taste, shape, and color. For example, there is a difference between big-leaf tea and small-leaf tea, and there is a difference between Longjing tea and oolong tea.
2. Soil
The “Tea Classic”(《茶经》) written by Lu Yu in the Tang Dynasty stated: “The soil suitable for tea planting is best in the place mixed with weathered stone dust, while the gravel soil mixed with sand and gravel is worse, and the raw loess used for tea planting is even worse.”
”其地，上者生烂石，中者生砾壤，下者生黄土。”
The “Products” section of “Pu’er Mansion Chronicle”(《普洱府志》) in the Qing Dynasty stated: “There are many small hills left for tea production, and the tea produced by Mansong is the best, probably because the nature, flavor and characteristics of the tea are all gathered together, and the tea produced on the hillside with red soil and gravel Mostly sweet and fragrant.”
”其余小山甚多而以蛮松产者为上。大约茶性所宜，总以产红土带沙石之阪者多清芬耳。”
Soil is one of the factors that affect the quality of Pu’er tea. As early as the Qing Dynasty, Nguyen Phuc’s “Pu’er Tea Records” (《普洱茶记》)also stated: “It is also said that tea leaves are produced from six tea mountains, and the taste varies with the characteristics of the soil. It is best to grow in red soil or soil mixed with gravel, which can help digestion and dispel cold air and detoxify toxins.”
”又云茶产六山，气味随土性而异。生于赤土或土中杂石者好，消食、散寒、解毒。”
Even for the same type of tea, the soil in which it grows is different. Its ingredients and their proportions, smell, taste, and color will also be different.
3. Climate
The same kind of tea grown in the same soil has different tea quality in different climates. The climate is also affected by the latitude and altitude, under the same soil and latitude. The quality of tea grown at higher altitudes is better than that of the same tea grown at lower altitudes. The teas located in the latitude and longitude range of the “Six Ancient Tea Mountains” generally have a balanced and moderate bitterness and are resistant to brewing.
4. The degree of shade and sun in the place of growth
If other factors are the same, the yang person is better than the yin person. In this regard, Lu Yu’s “Tea Classic”(《茶经》) volume contains: “If the tea tree grows in the shade of a valley in the back of the sun, it is not worth picking, because its nature is stagnant, and it may easily cause diseases after drinking.”
”阴山坡谷者，不堪采性凝滞，结瘕疾。”
5. Cultivation management methods and nutrient types
The density is sparse, and it grows harmoniously with other kinds of trees naturally. Natural nutrients are abundant, and its growth and germination are robust. Those with high density and not mixed with other kinds of trees, but mixed with grass. Insufficient nutrition often causes the sprouts to become sick and even wormy. In this regard, Lu Yu’s “Tea Classic”(《茶经》) volume contains: “The quality of tea grown naturally in the mountains is the best, while that grown in gardens is poor.”
”野者上，园者次。”
6. Tree age
The age of the tea tree is also one of the factors affecting the quality of Pu’er tea. In the “Products” section of “Pu’er Mansion Chronicle” (《普洱府志》)in the Qing Dynasty, it was recorded: “The tenderness and aging of tea leaves are reflected in the difference in picking time.”
”茶之嫩老又则别之”。
The taste of the old tree tea with the same hillside, the same tree species and tree type, the same cultivation management method and nutrients. It is thicker, sweeter and more resistant to foaming than young tender tree tea. The taste of young young tree tea is bitterer than that of old old tree tea.
7. Picking season
Those picked on sunny days are better than those picked on cloudy days; those picked on cloudy days are better than those picked on rainy days. Lu Yu’s “Tea Classic”( 《茶经》)contains: “Tea picking is in February, March and April. It is not collected in rainy days, and it is not collected in sunny days with clouds. It can only be picked on sunny days.”
”凡采茶，在二月，三月，四月之间。其日，有雨不采，晴有云不采，晴，采之。”
Other factors Under the same conditions, the color and taste of spring tea are better than that of Guhua tea (that is, autumn tea). Guhua tea is better than Xiaoman tea (that is, summer tea).
8. Ecology, including the ecology of nutrients absorbed by tea trees and the ecology of tea tree health care
Under the same conditions of other factors, it will naturally mix with other miscellaneous trees. The innate tea quality of those who use organic fertilizers composed of a variety of humus as nutrients, or those who artificially apply animal manure or green manure, are far better than those who apply chemical fertilizers. Relying on birds, parasitic bees and butterflies and other insect enemies to eliminate insects, plus pruning leaves while picking, without spraying a little pesticide, the tea quality of the sprouter can be grown robustly. It is far better than those who have to spray pesticides due to ecological imbalance and have many insects.
9. The age and health of tea leaves picked
For other teas with the same factors, the more tender and shorter the tea is picked, the more ideal its shape and color will be. But its astringent taste is heavier and more resistant to foaming. The older and longer it is picked, the worse its shape and color will be. But the purer the taste, especially the stronger the sweetness and aroma, and the more resistant to foaming.
Therefore, the tea tip should be picked at an appropriate age and length. Generally, one bud and two leaves are suitable, which can give consideration to both taste and appearance. In this regard, Lu Yu’s “Tea Classic” ( 《茶经》)contains: “The ones shaped like spring bamboo shoots are the best, while the short buds are poor; the leaves are not fully unfolded, or the leaves are of good quality when the edges are curled, and the young leaves are poor when they are laid flat when they first unfold.”
”笋者上，芽者次；叶卷上，叶舒者次。”
10. It is the smell of the tea forest and its surroundings
Those who have fragrance in and around the tea forest, the tea smells especially good. If there is a peculiar smell in the tea forest and its surroundings, the smell is bad.
11. Finishing and kneading technology
The degree of fixation is related to the fixation temperature and the length of fixation time. The greening is not cooked, not only the shape and color of the processed dry tea are poor. The tea soup is green in color and has a raw taste. If it is overcooked, the color is black and it is not easy to shake, and it may even be burnt and have a burnt smell. Therefore, it is advisable to prolong the frying time at a suitable temperature.
tips
“Tea Classic” ( 《茶经》) is the earliest, most complete and comprehensive monograph on tea in China and even in the world. It is known as the Encyclopedia of Tea, written by Lu Yu of the Tang Dynasty.
This book is a comprehensive treatise on the history, origin, current situation, production technology, tea drinking techniques and tea art principles of tea production. It is an epoch-making monograph on tea, a brilliant agricultural work, and a book on tea culture. It has promoted the development of Chinese tea culture by upgrading ordinary tea affairs to a wonderful culture and art.
