The quality of tea is the summation of the desirable attributes comprising internal and external things like aroma, flavor, strength, color and briskness.
Some high quality teas are perceived to be bitter in the mouth and sweet in the throat. For other high quality teas, bitter and astringent have negative connotations with aromatic, sweet and delicate are desired characteristics.
The quality of tea varies from garden to garden. Although the qualities of second flush it is still the best quality. This means good quality tea should be able to give several infusions from the same leaves.
The good quality tea also once adding with water, it will quickly sink to the bottom of the cup.
Gold tip or tippy tea leaves are considered to be of good quality. Hand-rolled tea leaves have a better tip than machine rolled ones.
The factors affecting the quality of include:
*Polyphenol and the enzyme content in tea leaves.
*The finest tea is from higher elevations of 900-2100 meters. Many high quality tea plants are cultivated at elevations of up to 1500 meters.
*Soil
*Processing technique
In general tea in bags is not of as good a quality as loose tea. But many of the better tea companies are combining the quality of loose tea with the ease and convenience of a tea bag with great success.
Good quality of tea
