Uniformity: The physical properties of the same batch of fresh leaves are basically the same. Any mixed varieties, different sizes, rain and dew leaves and non-surface water leaves will affect the quality of tea. The evaluation should be based on the uniformity of the fresh leaves. Consider the level of ups and downs. Clarity Clarity refers to the amount of inclusions in fresh leaves.

Clarity: The content of impurities in fresh tea leaves, where the fresh leaves are mixed with camellia, tea fruit, old leaves, old stalks, scales, fish leaves, and non-tea insects, eggs, weeds, sand, Bamboo chips and other objects are all impure. The light ones should be properly downgraded, and the heavy ones should be removed before acceptance, so as not to affect the quality. Freshness Freshness refers to the smoothness of fresh leaves. The color of the leaves is a symbol of freshness,

Freshness: the smoothness of the fresh tea leaves. Any fresh leaves that are hot and red, have peculiar smell, are unsanitary and have other deterioration should be rejected or downgraded as the case may be. At the same time, the fresh leaves of different varieties should be separated in the fresh leaf acceptance.

In addition to checking the quality of buds and leaves when picking, when fresh leaves enter the factory for acceptance, the mechanical composition of the buds is often used as an indicator of quality and a standard for grading pricing. This is not absolute, because the proportion of normal buds and leaves is sometimes higher. , But the leaves are larger and thicker, and it is still difficult to meet the required grade. The young and tender leaves are picked in time and the quality is better. Therefore, when picking, you should refer to the length of the new shoots and the tenderness of the buds. .

The sunny leaves are separated from the rain leaves, the next day leaves are separated from the same day, the morning leaves are separated from the afternoon leaves, and the normal leaves are separated from the degraded leaves. They are grouped by level to facilitate primary processing and improve the quality of tea.