Green tea has a long history of production, with various varieties and colors. Its overall quality characteristics can be summarized as "clear soup green leaves", which belong to non fermented tea.
In recent years, the evaluation of green tea quality can be summarized as follows: firstly, flavor quality, including color, aroma, taste, and shape; The second is safety quality, which refers to the content of pesticide residues and harmful substances; The third is functional quality, which refers to the content of functional components such as catechins and theanine.
The concept of quality in these three aspects has a gradual formation process. Firstly, flavor quality is required. In the 1980s, safety quality began to be emphasized, and now functional quality of green tea has been required.
The flavor and quality of green tea are determined by four factors: color, aroma, taste, and shape. Color comes first, and regardless of the process or shape, the product's color is green (which may not necessarily be emerald green, but can also be yellow green, etc.).
The color of green tea includes dry tea color, tea soup color, and leaf base color, namely dry tea green, tea soup green, and leaf base green. The quality of green tea can be determined by its green color, fresh aroma, pure taste, and beautiful appearance.
