Diagram titled 'Tea Evaluation' with seven leaves in a row labeled from left to right: Appearance, Aroma, Liquor Color, Taste, After-Steep Leaves. A logo with a tea leaf, the words 'Just in Teahouse LLC,' and a ribbon reading 'Tea Lover' is positione
Slide titled 'Tea Quality Evaluation' with factors 'Dry' and 'Wet' describing tea appearance, and procedure instructions for evaluating tea aroma, taste, and appearance, including steps from hot aroma to cold aroma
Infographic explaining the role of color in tea classification, showing images of dry tea leaves, tea liquor, and after steeping tea with labels, and including a green leaf icon. Text highlights that color indicates chemical changes during processing
Educational diagram with green tea leaves and dried tea leaves, explaining the colors of compounds in fresh and processed teas, with images of a tea plant leaf and dried tea leaves.
Infographic titled 'Examples of Dry Teas' with six leaf outlines in different colors, each containing images of various dried tea leaves, organized by color.
Text explaining the contribution of volatiles to tea aroma, listing specific compounds such as linalool, geraniol, nerolidol, benzaldehyde, methyl salicylate, phenyl ethanol, trans-2-hexenal, n-hexenal, cis-3-hexenol, and b-ionone, with notes on thei
An informational slide in green and blue text discussing factors contributing to tea taste, including polyphenols, amino acids, caffeine, theaflavins, and sugar, with a note on green teas having higher polyphenol and amino acids.
A presentation slide explaining various shapes and appearances of Chinese teas, including leaf forms such as spiral, flat, needle, floral, rounded floral, crafted flower, and compressed, with examples listed for each.
Various types of green tea leaves shown in oval and rounded dishes with the word 'Form' on a green leaf in the top left corner.
Images of various forms of tea: dried loose leaf tea, compressed tea cakes, and tea bricks, with a label indicating 'Form'.
List titled 'Common Problems of Dry Green Tea Appearance' with three points: 1. Tea leaves broken, not appeared whole. 2. Color dark or grayish yellow. 3. Not the right shape such as needle, flat, or curl.
An infographic titled "Colors of Green Tea Liquor" with three bullet points: 1. Light green, 2. Almond green, 3. Yellowish green. It includes images of three different green tea liquids in cups and glasses showing various shades of green, and a green
Text list titled 'Common Problems of Green Tea Liquor' with four numbered points about issues such as yellowish color, cloudy appearance, foreign smell, and undesirable taste.
A chart illustrating six different colors of after-steeping tea leaves with images of each type: light yellow, light green, yellowish green, jade green, fresh green, and bright green, alongside a list naming and describing each color.
A table showing an example of tea evaluation with criteria such as form, leaf color, unity, clarity, liquor color, aroma, taste, wet leaf color, and comment, using ratings of -1, 0, and +1, and a summary of grading factors.
Map of XiHu (West Lake) LongJing growing region with a satellite image of the area and label.
Four piles of dried green tea leaves labeled as top, 1st, 2nd, and 3rd, each with a green banner indicating the rank.
A chart explaining the tea ranking method with three types of green tea, showing their appearance, aroma, liquor color, taste, and after-steep leaf, along with scoring details for each attribute.
A slide titled 'General Tea Storage' detailing impact factors such as temperature, moisture, oxygen, light, and odor on tea quality, with specific recommendations for storage conditions.
Infographic titled 'Characteristics of Chinese White Teas' describing four key features: Color as green leaf with white hair, Aroma as light with Chinese characters, Taste as subtle, fresh, signature, sweet, and Form as fat buds only, one with two le
A woven bamboo tray containing various types of dried Chinese tea leaves labeled in green text: BaiMuDan, ShouMei, White Teas, GongMei, BaiHaoYinZhen. The tea leaves are arranged in separate piles according to type.
Images of different types of Chinese green teas with their leaves and brewed tea in cups. Top right shows dry tea leaves labeled "ShouMei," bottom right shows white tea leaves labeled "BaiHaoYinZhen," top middle shows brewed ShouMei tea, bottom middl
Slide titled 'White Tea Storage' listing impact factors for storing white tea, including temperature, moisture, oxygen, light, and odor, with detailed explanations for each factor.
A colorful infographic titled "Characteristics of Chinese Yellow Tea" with four sections labeled Color, Aroma, Taste, and Form. Each section has a yellow background with black text and describes attributes of yellow tea, such as "Yellow leaf, Yellow
Flowchart showing the process of making Chinese yellow tea, including steps like fresh leaves, ShaQing, rolling, yellowing, and drying. The image also features a photograph of tea leaves that have turned yellow during the processing stage.
Three different types of yellow teas: JuShanYinZhen, HuoShanHuangYa, and MengDingHuangYa, each shown in close-up photos with their respective names written in yellow text.
Three pictures of different types of yellow teas, labeled HuangDaCha, HuangYaCha, and HuangXiaoCha, with the title Yellow Teas.
close-up comparison of green tea and yellow tea in the terms of 'Tea liquor' color and 'After-steeping tea leaves'
A colorful infographic displaying the characteristics of Chinese Cyan Tea with sections on color, aroma, taste, and form, emphasizing that the property of the tea is cool and neutral.
Images of different types of Chinese tea leaves: TieGuanYin, DaHongPao, FengHuangDanCong, and WuYiRouGui.
Variety of traditional Chinese cyan (oolong) tea and accompanying leaf dishes, including four cups of green tea, a bowl of green leaves, and plates of dried leaves and herbs.
Text passage explaining that cyan tea is made from a special tea tree cultivar using unique techniques. It describes the characteristics of cyan tea as varying by region, with features including natural floral and fruity aroma, strong and mellow tast
Chart illustrating the primary and refined procedures for Chinese cyan tea processing, with tutorial text explaining cell oxidation in leaf edges to produce signature green leaves with reddish edges.
Diagram illustrating the concept of Yun, a trait of cyan teas, emphasizing aroma and taste. Features with labels such as 'Aroma' and 'Taste' connected by plus signs, and a large leaf with Chinese character 'Yun'. Describes high aroma, long-lasting fl
A presentation slide with teal text on a white background, featuring a teal leaf graphic labeled 'Aroma' in the top left corner, listing five points about fragrance features and origins.
A diagram explaining the five layers of taste in tea, including descriptions of strong, rich, sweet, fresh, and smooth flavors, accompanied by a tea leaf icon.
A colorful infographic titled 'Characteristics of Chinese Red Tea' with red circular labels for 'Color,' 'Aroma,' 'Taste,' and 'Form,' and corresponding red rectangular text boxes describing each characteristic, emphasizing the property 'warm'.
forms of Chinese red teas
tea liquor color of chinese red teas
A chart comparing characteristics of Chinese red tea by grades, including form, leaf color, aroma, taste, liquor color, and after-steep leaves for grades 1 to 6.
Table showing seasonal characteristics of Chinese red tea, including factors like form, aroma, taste, liquor color, and after-steeping leaves, across spring, summer, and autumn.
Presentation slide titled "Chinese Red Tea Common Problems" with bullet points describing appearance, aroma, liquor color, taste, and after-steep leaf issues, all written in red text on a white background.
Text slide titled "Chinese Red Tea Colors and Contributors" explaining that the color of dry tea leaves is linked to degraded chlorophyll, pectin, and oxidation, turning them sheeny black; tea liquor color depends on polyphenol oxidation products lik
Text discussing volatile compounds in dry leaves and tea leaves, with a small leaf graphic labeled 'Aroma' in the top left corner.
A chart titled "Characteristics of Chinese Black Tea" with four columns labeled "Color," "Aroma," "Taste," and "Form." The color column lists shades of red and brown, the aroma mentions "normal aged aroma" with no foreign odor, the taste describes "t
Diagram showing the tea processing stages: Fresh leaves, ShaQing, Rolling, WoDui, Drying, with notes on plucking in May and using the special technique for Chinese black tea.
Information panel about WoDui tea, describing the unique processing called "piling" or "heaping" used in Chinese black tea, which is a guarded trade secret. Explains the chemical reactions involving heat and enzyme activity in tea leaves, invented in
An informational infographic explaining why most Chinese black teas are compressed, highlighting two treatment methods: steaming to soften tea leaves for compressing and converting, and compressing for transportation and inhibition of bacteria growth
Various types of Chinese black teas, including compressed tea cakes, loose tea leaves, and traditional packaging and appearances of Chinese black teas.
Collection of small cups containing different ages of tea, labeled from AnHuaHeiCha to PuErShuCha, with two separate cups of brewed tea, one lighter and one darker.
Close-up images of compressed dark tea leaves, showing different textures and colors, with a paragraph of text explaining that "Golden Flower" is a signature characteristic of FuZhuanCha, a traditional Chinese black tea, and that the growth of "Golde
Text on a white background emphasizes tea as a healthy beverage, highlighting its benefits over medicine and water, encouraging adopting tea into daily life.