Whether tea picking is scientific and reasonable is directly related to the yield and quality of tea. my country’s tea areas are vast and rich in types of tea. The picking standards are different and there are many determinants. In the process of tea production, due to different varieties, climates, terrains, and harvesting methods, there are also certain differences in the size and tenderness of the buds and leaves that are picked. If proper grading and acceptance are not carried out, the quality of the tea will be affected.

Therefore, it is extremely important to classify and accept the harvested buds and leaves before entering the factory for production. Its main purpose is to mobilize the enthusiasm of picking high-quality tea according to grades and quality, and to mobilize the enthusiasm of picking high-quality tea; second, to process grades to improve the quality of finished tea and bring out the best economic benefits.

Tenderness: After picking the fresh leaves, according to the four factors of tenderness, uniformity, clarity and freshness of the buds, compare the grading standards of fresh leaves, evaluate the grade, and weigh and register them. For those that do not meet the picking requirements, guiding opinions shall be put forward in time to improve the quality of picking. Tenderness Tenderness is the main basis for grading and acceptance of fresh leaves. According to the requirements of tea for fresh leaf raw materials, the grades are graded according to the number and size of buds, the number of leaves on the tender shoots and the degree of development, the softness and hardness of the leaves, and the depth of the leaf color. In general, red and green tea require one bud and two leaves as the main requirement for fresh leaves, and one bud with three leaves and delicate paired leaves are also collected. Uniformity Uniformity refers to the degree of consistency of the physical properties of the same batch of fresh leaves.