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 from the 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 unmixed dry 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 and texture of tea infusion by index as following: shade of color, bright or dim, clear or 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 tea infusion under  three different temperatures, namely hot sniffing, warm sniffing, and cold sniffing;, reflect purity, 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 lasting aroma 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 by index such as thick or light, broth-like or plane, strong or dull, refreshing or astringent and etc.

以醇厚、鲜爽、回甘为佳

With characteristics of mellow and thick refreshing 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, color and 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 and leaves, uniform color and texture, complete shape infused leaves, it is a good tea.

来源: 安徽农业大学茶学全国重点实验室