茶叶品质的高低主要从以下五个方面进行综合评判：

The quality of tea is mainly assessed fromthe following five aspects:

1、外形审评Appearance

干茶外形：观察干茶的条索、嫩度、色泽、整碎和净度

Appearance of dry tea: observing the strip,tenderness, color, completeness, brokenness and clarity of dry tea.

以紧结、重实、芽毫丰富、芽叶质嫩、完整、无杂为佳

With characteristics of tightness, heaviness,abundant-bud and pekoe -covered, tender leaves and buds, completed and unmixeddry tea, it is a good tea.

2、汤色审评Color of infusion

看汤色：观察碗中茶汤色泽的浓淡、深浅、明暗、清浊

Color of infusion: observing the color andtexture of tea infusion by index as following: shade of color, bright or dim, clearor turbid

以色度鲜明、清澈、明亮为佳

With characteristics of distinctive color,clear and bright tea infusion, it is a good tea.

3、香气审评 Aroma

闻香气：茶汤的香气需要热嗅、温嗅、冷嗅“三嗅”结合，综合评判茶香的纯异、优次、持久

Aroma: combing the aroma perception of teainfusion under three differenttemperatures, namely hot sniffing, warm sniffing, and cold sniffing;, reflectpurity, merits and persistence comprehensively.

以香高锐、鲜爽、浓郁、纯正、持久、无异气为佳

With distinctive, refreshing, pure, and lastingaroma characteristics and no off flavors, it is a good tea.

4、滋味审评Taste

尝滋味：品尝茶汤，体会味蕾对茶汤的浓淡、厚薄、强弱、鲜爽、苦涩等不同感受

Taste: tasting tea infusion to evaluate it byindex such as thick or light, broth-like or plane, strong or dull, refreshingor astringent and etc.

以醇厚、鲜爽、回甘为佳

With characteristics of mellow and thickrefreshing taste, sweet after-taste, it is a good tea.

5、叶底审评Infused Leaves

评叶底：从视觉、触觉角度评审开水冲泡后的茶叶的嫩度、色度和匀度

Infused Leaves: assessing the tenderness, colorand evenness of infused leaves by sight and touch.

一般以嫩软多芽、色泽均匀、老嫩一致、芽叶完整、匀齐者佳

With characteristics of soft tender buds andleaves, uniform color and texture, complete shape infused leaves, it is a goodtea.

来源: 安徽农业大学茶学全国重点实验室