How do I know if tea is good?

The most important thing to look for first is that the leaves should be whole. The leaves should not be broken or in pieces. They should be consistent in size and shape. Tea buds should be present (the tips of the branches, ensuring the tea is from the first flush), and the dry tea should smell fresh.

For green teas, the leaves should be small, this is a sign of slow growth (more compact taste) and possibly higher altitude. For teas that are rolled up (like pearls) make sure the ball is very tight and is the size of a pea, rather than loose like a gumball.

For oolongs, the leaves should have a lovely matte sheen (not shiny) and the leaves should be whole and generally the same size. The best quality Da Hong Pao can be large (3-4 inches long - you'd have trouble fitting it into a pot). A good test for oolongs is how many rounds you can brew the same amount of tea. Many tea tastings will always swap out new tea leaves after the third round. After the third round is when the stuff starts tasting like water. Our Wuyishan teas can go for many many rounds. Give us a holler is you find a tea that can go the same distance round for round.

For Pu'er we have a special page to explain this remarkable tea.

It's a good idea after you've had something remarkable to try to remember what the leaves looked like and smelled like (before and after brewing).

The tea should taste full and fragrant, with an aftertaste or finish that is pleasant in the mouth or throat. It should not taste stale or flat.